Vegetarian Kompot Recipe

Once you have mixed and blended everything together, allow it to rest for 1 to 2 days, stored in a cool place. Stir a couple of times a day or you may find that if left for a day or so, it will become thick and syrupy, if so, just add a little orange juice, or a small amount of water.

Ingredients

• 2 cups dried prunes, stoned
• 2 cups dried apricots
• 1 cups dried figs
• 1 cup raisins
• 1 cup blanched almonds
• ½ cup pine kernels
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ cup brown sugar
• 1 tbsp rose extract (optional)
• Juice and zest of 1 orange
• Cold water

1. Using a sharp knife, chop prunes, coarsely, and place into a large bowl. Cut apricots in half and the figs into quarters. Place into bowl with prunes.
2. Add in raisins, almonds, pine kernels, cinnamon, nutmeg, brown sugar, rose, extract (if using) and juice and orange zest. Cover mixture with water and store in a cool place. Mix well before serving.

Serves 6-8

Pizzas, Burgers and Sandwiches

These are the fun foods; these are the foods that everyone loves. Not just because they taste so yummy but because they are usually very fast and easy to make, and many different ways of making them as well!

Let’s start with:

Grilled Mushroom Burger

If you are using mushrooms that are small, just double the amount to fit on the burger bun.

Ingredients

• 4 large oyster mushrooms, cleaned and stems removed
• 4 large shiitake mushrooms, cleaned and stems removed
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 small clove garlic, minced
• 1 tsp fresh thyme, chopped
• ¼ tsp salt
• ¼ tsp freshly ground pepper
• Butter for greasing skillet
• 4 hamburger buns, split in half
• ¼ cup Red Pepper Rouille
• 4 small lettuce leaves
• ¼ cup grated Parmesan cheese

1. Take cleaned and de-stemmed oyster and shiitake mushrooms and place into a large bowl. In a small bowl, pour oil, vinegar, garlic, thyme, salt and pepper; whisk together until well mixed. Drizzle over mushrooms and using a large spoon, gently toss mixture until mushrooms are well coated with sauce.
2. Melt butter in a skillet (or grill pan) over medium-high heat. Transfer mushrooms into the skillet and sauté for about 7 minutes or until they turn a golden-brown colour.
3. While mushrooms are sautéing, toast buns and place two halves (I whole bun) on each plate. Spread buns with Red Pepper Rouille and top with lettuce. Divide mushrooms on top of ready buns and sprinkle on Parmesan cheese.  Serve immediately.

Serves 4