Chhiwate

2 1/2 oz Roquefort cheese

1 tb Minced fresh parsley

3 tb Olive oil

3 tb Fresh lemon juice

Salt Freshly ground white pepper 2 Avocados

Boston lettuce leaves Sliced ripe olives 1.
Mash cheese with
parsely into coarse paste in medium bowl with fork.

Whisk olive oil and 2 tablespoons of the lemon juice in small
bowl; stir into cheese mixture.
Season to taste with salt and
pepper.
2.
Cut avocados lengthwise in half; remove pits.
Scoop two
thirds of the flesh out of each avocado half, leaving a thin shell,
and add to cheese mixture; mix well.
Taste and adjust seasoning.
Sprinkle insides of avocado shells with remaining lemon juice;
place on serving plate lined with lettuce leaves.
Spoon cheese
mixture into avocado shells, dividing evenly.
Garnish with
olives.

6 oz Dried apricots

1 1/2 pt Vegetable stock

1 ea Orange, juiced & rind grated

1 md Cucumber

1 md Onion, finely chopped

1 tb Vegetable oil

2 ts Curry powder

Salt & pepper 2 tb Pumpkin seeds, to garnish

Soak the apricots in the stock with the grated orange rind for 2
to 3 hours.
Add the orange juice & simemr for 45 minutes.
Cut 8
thin slices from the cucumber & reserve for garnish.
Peel &
roughly chop the remainder.
Fry the onion in the oil over medium
heat for 3 to 4 minutes, stirring once or twice.
Stir in the curry
powder & chopped cucumber & cook for 2 minutes.
Puree the
apricots with the stock & the cucumber mixture.
Return to the
pan & heat gently.
Season with salt & pepper.
Serve the
soup garnished with floating slices of cucumber topped with the
pumpkin seeds.
Black rye bread makes a good accompaniment.
Pamela
Westland, “Fruit”