1 and 1/2 litres (3 U.S. pints) vegetable stock or water
2–3 tbs brown sugar
salt and black pepper to taste
little red chilli, ground (optional)
1/4 tsp nutmeg, grated
zest of half an orange
zest of half a lemon
half a bunch dill or marjoram, chopped
60 ml (1/4 cup) single or light cream, or coconut milk (optional)
dill, finely chopped, to decorate
saffron to decorate
1. Put the sweet potatoes, carrots, pumpkin, onions, garlic and stock into a pot, bring to the boil, lower the heat and cook until the carrots are soft. Blend with a hand blender, then bring to the boil once more.
2. Add the remaining ingredients.
3. To enrich the soup’s taste, if you wish, add the cream (or coconut milk) just before the end of the cooking time, then lower the heat so it doesn’t boil.
4. When serving, sprinkle dill and saffron on top. The deep red colour of the saffron merges well with the light orange colour of the soup, and the green dill balances it all.
Jutka says:This ‘orange’ soup’s flavour is perfect. The mixture of the saltiness and the sweetness of the vegetables has to reach such a level of harmony that when you eat this soup you feel like melting.
Tabbouleh is a Middle-Eastern salad that combines hearty grain with fresh, zesty flavours.
175 g (1 cup) quinoa
100 g (1/2 cup) millet
540 ml (2 and 1/4 cups) water
2 tomatoes, cubed
2 cucumbers, cut into half-finger-width sticks
half a bunch spring onion (scallions), chopped
juice of a lemon
4 garlic cloves, crushed
fresh basil or mint leaves or parsley, chopped
salt and pepper
1. Cook the quinoa, millet and water on low heat 30–40 minutes until the grains are fluffy and the water is absorbed. Add more water if it absorbs too quickly and the grains are still hard. Cool and put in a bowl.
2. Add all the remaining ingredients to the bowl. Mix.
Jutka says:This dish also goes wonderfully well with almond burgers, pies or stir-fried vegetables with tofu.
You will need a round, 28 cm (11 in) diameter cake tin.
Preheat oven to 180° C (350° F).
2 medium oranges with thin peel
250 g (3 cups) ground almonds (if the almonds are bleached, the cake comes out melting in your mouth; if unbleached, it is still delicious but with more of a “body”)
250 g (1 and 1/4) cups brown sugar
1. Cook the oranges (with their peel on) for 20 minutes in water that covers them. Cool, cut into four, take out the pips and blend very well, either in a food processor or in a blender.
2. Separate the eggs. Beat the whites with 50 g (1/4 cup) of the sugar, until very stiff.
3. Beat (with the same beaters) the egg yolks with the rest of the sugar (200 g/1 cup), until they become light. Add the blended oranges and the almonds. Mix well.
4. Fold in the egg whites and mix gently until you get an even texture.
5. Grease and line the cake tin. Pour the cake into it and bake at 180° C (350° F), for approximately 1 hour. If you see that the top is becoming brown but the body is still really wobbly, cover the top with baking paper and reduce the heat to 160° C (320° F). Bake until the cake is firm. Note that this is a very soft and light cake, so it isn’t possible to put a thin knife into it to check whether it’s ready – the knife will never come out clean. Even when ready, the cake will be moist! I am warning you that determining the baking time requires attention and actual touching!
Jutka says: The cake tastes heavenly served warm or cooled.