Vegetables


Aubergine/Eggplant Fritters

Butter Beans with Pepper & Parsley

Cauliflower Cakes (Latkes)

Red Cabbage with Mango

Spicy Corn Fries

Potato Latkes

Potatoes in Stock

Spicy Tomato Sauce

Wilted Chard

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(c)2005 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

Can be Vegan
This is an  excellent sauce with  roasted vegetables and pasta and also I use it with my Moroccan fish balls though in summer I substitute fresh chopped tomatoes without the sugar.

400g/14oz (standard) tin of chopped tomatoes plus 1 tsp sugar
1 medium sized leek
1-2 tbsp of olive oil
1 tsp cumin seed
1 tsp coriander seeds
½ tsp paprika (or chili if you want it hotter)
8 stems of fresh chopped parsley
8 stems of fresh chopped coriander
Seasoning
½ glass of white wine.
4 anchovy fillets (optional) from a tin or jar


Slice the leek finely.  Heat the oil in a medium sized pan and sauté the leeks for about 4 minutes until soft.  Add the rest of the ingredients and cook for 15- 20 minutes until you have a thick sauce. Check seasoning and serve.