Rocket, Pinenut, Parmesan Salad

~VEG, (Vegan if suitable parmesan substitute can be found)
~Apparently originally an Italian salad.


Easy to make, popular, multi-textured salad. Great as a side for something with lots of carbohydrates in it, although we had it here last week with mock-chicken from the asian grocer on the side. Ingredient quantities are a bit fiddly, feel free to add more or less of anything there.

INGREDIENTS:

• A packet of wild/baby rocket, washed.
• 80g or so of pinenuts
• 100g or so real parmesan cheese (in a block, not the crumbs)
• splash (1:1 ratio) of extra virgin olive oil, and balsamic vinegar.

Wash the rocket, put it in a bowl. Splash equal quantities of oil and vinegar over the top, and toss through. You're aiming to have a bit of the dressing on all the leaves, without too much pooling at the bottom.

Using a small pan on moderate to high heat, toast your pinenuts. They burn quickly, so keep an eye out and toss them about the pan regularly.

Using a vegetable peeler, shave little strips of parmesan onto the leaves. you're aiming for quite small strips, so feel free to crumble them a little. Add the toasted pinenuts. Toss well, serve.

Potato Erbensuppe (Pea & Tater Soup)
~VEGE, Opt Vegan (omit/replace cream)
This recipe makes a big soothing pot of filling potato-based soup. If you don't like peas, you could substitute for roast pumpkin, or a tin of campbells creamy mushroom. Either way, it's awesome with crusty fresh bread.

INGREDIENTS:

• 60g (or just a good-sized knob) of margarine/butter/nuttelex type product.
• 60-80g spring onion/leek, diced finely
• 3-4 sticks celery, diced finely.
• opt - tiny amt minced garlic.
  
• 4-5 large potatoes, peeled and cubed
• 3 cups vege stock
• 2 1/4 cups extra water
• 250g/2cups froz. peas
• opt. 1/3 cup cream (80ml)
• ground salt and cracked pepper to taste.

METHOD

1.Melt butter in large pot. Add finely diced spring onion, celery, and 1/4 tsp garlic (if using). Stir about on a low heat until coated in butter. Cover, and leave on low heat until vegetables have softened. Meanwhile, prepare stock according to packet directions, and peel/dice potato.

Add potato, stock and water. Bring to boil. Reduce heat and simmer apx 20 minutes, or until potato softened.

Add peas, cook until tender (abt 6 minutes)

Process soup using a blender or barmix. Return to heat, add cream (if using, not required), stir until hot, serve.