Cool Tomato Salad

Tomato - 2
Onion - 1 small
Olive oil
Salt
Pepper
Lime juice - 1 tbsp
Coriander leaf - 2 tbsp

Mix all the above and refridgerate

Pasta with mushroom and spinach

Pasta - 4 cups uncooked
Onion - 1 medium
Garlic - 3 pods
Olive oil - 3 tbsp
Mushroom - 1 tin (or)
Fresh mushroom - 100gms + Veg stock - 1 cup
Spinach - 1 bunch
Wine - 1/2 cup
White sauce - 4 cups
Cheese - 1 cup

1. Cook Pasta al dente.
2. Heat olive oil. Fry onion and garlic for 1 minute.

3. Drain the mushroom and save the liquid. Add to onions. Saute for 3 minutes.
4. Now add the spinach. Cook till spinach starts to wilt.
5. Add the reserved liquid or veg stock and wine.
6. Cook till the mixture thickens. (will take minimum 5 minutes)
7. Add the pasta, white sauce and half the cheese.
8. Mix well.
9. Transfer the pasta to an oven-proof dish and garnish with rest of the cheese.
10. Bake at 200C for 15 minutes, till cheese browns
or
Microwave high for 4 minutes.

Serve hot with cool Tomato salad and toasted garlic bread

Sweet Corn 'my style' soup

Sweet Corn Cream style - 1 can
Onion - 1 small - thinly sliced
Garlic - 2 large pods
Carrot - thin strips - 2 tbsp
Cabbage - thin strips - 2 tbsp
Capsicum - thin strips - 2 tbsp
Baby corn - 1 - cut into small rounds
Soya sauce - 2tbsp
Olive oil - 2tbsp
Cheese - 2tbsp
Salt
Pepper

1. Heat olive oil and saute garlic and onion for half a minute
2. Add all the vegetables and saute for a further half minute
3. Add the sweet corn cream style and add 1 tin of water
4. Add salt, pepper and soya sauce.
5. Mix well and boil for 2 minutes.
6. Add cheese and mix again.

Serve hot with toasted bread