Vegetable Samosas

2 large potatoes, diced finely
1/2 Cup peas or beans
2 Tablespoons oil or ghee
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 medium onion cut into small dice
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoons garam masala
Salt and Pepper to taste
2 - 3 sheets shortcrust pastry

Heat the oil in large fry pan. Add cumin and mustard seeds and fry until they splutter, about 2 minutes. Add the onions and cook until translucent. Add garlic, ginger paste and garam masala. Cook for about 3 minutes. Add potato and peas and about 1/2 Cup water. Cook gently over medium heat until the vegetables are cooked, about 12 minutes. Season to taste. Remove from heat and allow to cool.

Cut each sheet of pastry into 4. Place a Tablespoon on the filling in the middle of each pastry square. Fold over diagonally and seal edges by pressing together. Repeat for the rest of the mixture. Gently brush with ghee or melted butter.

Cook at 220 C for 15 - 18 minutes or until the pastry is golden.

Serve hot or cold as part of a meal, or as a snack.

Pea, Bacon and Zucchini Soup

1/3 cup extra virgin olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
250g bacon, rind removed, finely chopped
3 (about 500g) green zucchini, ends trimmed, coarsely chopped
500g peas
2 liters vegetable stock
2 Tablespoons finely chopped fresh mint
Salt & freshly ground black pepper

Heat 1/4 cup oil in a large saucepan over medium heat. Add onion, garlic and half the bacon, and cook, stirring, for 10 minutes or until bacon is light brown. Add zucchini and peas and cook, stirring, for 1 minute or until heated through. Add stock and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes or until zucchini is tender. Remove from heat. Stir in mint.

Heat the remaining oil in a frying pan over high heat. Add remaining bacon and cook, stirring, for 5 minutes or until crisp. Transfer to a plate lined with paper towel.

Place half the pea mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining pea mixture. Place over low heat and cook, stirring, for 3 minutes or until heated through. Season with salt and pepper. Sprinkle with crisp bacon and serve.

NOTE: We didn't blend our version of this soup

Spiced Green Peas (Ghoogni)

1 onion, peeled and chopped
1 Tablespoon ghee or 1 Tablespoon oil
1 teaspoon chilli powder
1 teaspoon minced ginger
450 g frozen green peas
1/4 teaspoon freshly ground black pepper
2 springs parsley, chopped finely
1/4 teaspoon salt
Juice of 1 lemon

Fry onion in ghee or oil until tender (2 - 3 minutes). Add chilli and ginger. Fry for 1 minute. Add green peas. Stir and cook 5 - 6 minutes. Add pepper, parsley and salt. Cook for another couple fo minutes. Sprinkle with lemon juice before serving.

Peas With Native River Mint

Sprinkle frozen peas with Native River Mint.

Microwave according to packet directions.

Serve.