Black eyed peas and Garlic soup with Herbs and Garlic facaccia

Ingredients:

Soaked Black eyed peas and green peas (mixed) -1 cup

Onion/shallots -Half

Garlic- 2 pods

Italian herbs 1tsp

Olive oil- 2 Tsp

Butter- 1tbsp

Half and Half 1/2 cup

Salt

Pepper - 1 tsp

Directions:

-Pressure cook soaked Black eyed peas with salt

-Heat olive oil and butter in a pot and add onion/shallots and Italian dried herbs to it.

-when onions/shallots are fried a bit add sliced garlic to it.

-then add cooked black eyed peas to it and bring it to boil.

-when it cools down take half of this mixture and blend it in a blender into fine paste.

-add this fine paste into the remaining peas and bring it to boil with medium heat.

-add half and half and pepper powder while boiling.

-Add salt at the end before serving.

Serve it with grilled ciabatta bread or Herbs and Garlic focaccia

Carrot Burfi

Ingredients:

Carrot Grated- 4 large

Sugar - 1/2 cup

Sweetened condensed milk- 1/2 cup

Milk-1/4cup

Fine Rava/sooji- 2 Tbsp

Coconut powder- 2Tbsp

Ghee- 3-4 Tbsp

Cardamom powder- 1/2 tsp

Almonds- 10

Pistachios -10

Directions:

-Heat 1 Tbsp of ghee in a non-stick pan and and grated carrot to it and saute till the moisture is gone.

-Add 2Tbsp of Rava/sooji and milk, boil the mixture till the Rava and carrot are cooked.

-Then add sugar and condensed milk and cook till all the moisture is gone from the mixture.

-Keep stirring constantly till the mixture turns into a single mass. You can add ghee in between.add the cardamom powder.

-Pour the mixture into a greased tray and pat it to make flat.

-Fry the almonds and pistachios in ghee and chop them in to small pieces.

-Garnish the mixture with Almonds and pistachios while it is still hot and press it a little bit.

-Cut into desired shapes once the mixture is cooled off completely.

Baked Panzanella Caprese

Ingredients

• Butter, for greasing baking sheet
• 2 Tomatoes cut into 1/2-inch thick slices
• 1 onion sliced
• 2 tablespoons balsamic vinegar
• 4 mozzarella cheese slices
• 2 cloves garlic minced
• 1/2 cup chopped fresh basil leaves
• Olive oil, for drizzling
• Salt and freshly ground black pepper
• 4 to 8 (1/2-inch thick) slices country white bread

Directions

Preheat the oven to 375 degrees F.Grease a 9 by 12-inch rimmed baking sheet. Set aside.

Arrange the tomato slices/onion slices on the bottom of the baking sheet in a single layer.Drizzle with the balsamic vinegar over the tomatoes. Lay the cheese slices on top in a single layer. Sprinkle with the garlic and basil and drizzle with olive oil. Season with salt and pepper, to taste. Arrange the bread slices on top and drizzle with olive oil. Bake for 20-25 minutes until the filling is bubbling and the bread is crisp and golden. Remove the pan from the oven and let cool for 5 minutes before serving.

Can be served as starter or mini meal with soup.