Cooking - for a new lifestyle (Our Test Kitchen)

2 servings Preparation 10 minutes Cooking 50 minutes 170 calories per serving 2 carrots, cut into 1 cm rounds 1 leek, cut into 2 cm pieces 2 tbsp olive oil 1/2 tbsp ginger root, grated 2 tbsp fresh mint salt and ground pepper to taste Preheat the oven to 375F. Prepare the carrots and cut them into rounds about 1 cm thick. Prepare the leeks, remove about 1/4 of the dark green part, and cut them into 2 cm pieces. Transfer the vegetables to a baking sheet or dish. Add the oil, minced ginger, salt and pepper. Mix well to coat thoroughly with oil, then put in the oven and bake about 35 minutes. Finely chop half of the mint leaves then add them to the dish, mix and continue baking for about 15 minutes more. Garnish with the remaining mint leaves and serve. From www.soscuisine.com

6 servings Preparation 15 minutes Cooking time 40 minutes Standing time 2 hours 190 calories per serving 3 large eggs 1/3 cup sugar 2 cups milk, partly skimmed, 2% 2 tsp vanilla extract salt, about one pinch 6 servings Microwaved Caramel (recipe below) Preheat the oven to 350F. Prepare the caramel.  Divide it among the ramekins, then tilt and rotate each ramekin to thinly coat it.  The caramel may not initially cover bottoms and sides completely, but it will spread and even out after the hot cream mixture is poured in. In a large bowl, beat the eggs lightly with a fork.  Add sugar and 1 pinch of salt, then mix well. Warm up the milk in a saucepan until hot but not boiling and pour it slowly into the egg mixture.  Stir constantly but lightly, in order not to create too many air bubbles.  Add the vanilla, then portion out into the caramel-covered ramekins. Put a towel or piece of cloth into a large baking-pan (either a rectangular cake-mould or a roasting pan).  Plac

I made this soscuisine.com recipe up the other night. It is supposed to make 4 servings but it actually seems to be enough to feed a small banquet. Hal didn't like it, but Hal doesn't like zucchini or eggplant. I loved it. The recipe won't freeze well and I didn't want it to go to waste, so I took the leftover ratatouille and some red quinoa to Ladies Day Out. All the ladies seemed to enjoy it. So, here goes . . . 2 tbsp olive oil 1 onion, finely chopped 2 cloves garlic, pressed 1 cup green beans, cut into 2 cm pieces 2 zucchini, diced into 1.5 cm squares 1 eggplant, small, diced into 1.5 cm squares 1 yellow or red pepper, cut into 1.5 cm squares 1 carrot, cut into 1.5 cm squares salt and pepper to taste 300 g firm tofu, cubed 1-1/4 cup canned diced tomatoes 1 tsp Herbs aux Provence 1/8 tsp cayenne pepper Heat oil over medium heat in a saucepan. Saute the crushed garlic and chopped onion, taking care not to burn. Cook 4-5 minutes until the onion