GREEN PEA SOUP WITH MINT AND MILK FROTH
Ingredients: Green peas, 2 cups; onion (sliced), 1 medium-sized; garlic (crushed), 4 cloves; bay leaf (whole), 1 piece; peppercorns, 5 pieces; mint (chopped), 2 tablespoons; potato (un-skinned and diced), 1 medium-sized; water, 2 cups; salt; milk, 1/2 cup; cayenne pepper, 1 pinch.
Method: Combine all the ingredients together, except milk and cayenne pepper. Bring to boil and then simmer for 10 minutes until vegetables are soft. Puree and pass through the strainer. Bring to boil again, add rest of the chopped mint and check the seasoning. Boil the milk and froth with a hand blender. Serve the soup in a glass, topped with milk froth and cayenne pepper.

GRILLED TOFU BROCHETTE ON TOSSED SPINACH WITH TOMATO CHUTNEY
Ingredients: Tofu (cut 1/2-inch thick), 300 gms; spinach, 100 gms; button mushrooms, 80 gms; onion (cubed), 40 gms; tomato (cubed), 40 gms; yellow bell pepper (cubed), 40 gms; red bell pepper (cubed), 40 gms; tomato ketchup, 2 teaspoons; Tabasco sauce, 1 teaspoon; Worcestershire sauce, 1 teaspoon; tomato sauce, 50 ml; basil, 2 gms; garlic (chopped), 2 teaspoons; sunflower oil, 2 teaspoons; olive oil, 1 teaspoon; tomato chutney, 2 tablespoons.
Method: Make the marinade with Tabasco, tomato ketchup, Worcestershire sauce, garlic, half of the basil and olive oil. Skewer the tofu, bell pepper, onions and mushrooms in a bamboo skewer. Pour the marinade and leave it for half an hour. Pan-fry the skewers till golden brown and serve it with tossed spinach.
Method for tossed spinach: Sauté the garlic in olive oil and add the spinach. Toss it for 15 seconds. Remove and serve. Arrange the tofu skewers on tossed spinach, with tomato chutney on the side and spoon the sauce around.