There are many recipes on-line. This time, I did this (note that whatever I do, I never add bread, nor water):

• 2 cucumbers, peeled and chopped
• 2 red peppers, deseeded and chopped
• 1 kg ripe plum tomatoes, cored and chopped
• 5 garlic cloves, peeled and crushed
• 2 onions, trimmed and finely chopped
• Large glug of the best olive oil you can find
• Small glug of the best sherry or red wine vinegar you can find
• Salt and freshly ground pepper.

Bonus tip if you are the lucky owner of both a food processor and a blender: Save yourself a lot of fine-chopping for the blender and run the vegetables in chunks in the food processor first, and then blend with the rest of the ingredients. Time-wise, that is worth the extra washing up.

Pour some of the gazpacho into an ice-cube tray and freeze. That way, you have ice cubes to add when serving that will not dilute the soup.

(That is a little bit too much sugar for my taste, so I reduced it a bit, especially since I will be serving it with a crema catalana, which is already quite sickly-sweet). And yes, my next course should be food photography :-).

For the base

• 0,5 l milk
• 4 tsp cornstarch
• 3 dl whipping cream
• 100 g sugar
• 1 nip salt
• 3 tbsp cream cheese

Rhubarb Jam

• 500 g rhubarb, washed, topped and tailed, and sliced
• 100 g sugar
• 1 vanilla bean, slit lengthwise and cut into two or three pieces to let the contents escape into the jam

1. Bring rhubarb, sugar, vanilla bean to a boil. Let simmer, covered, for five minutes. Puree with an immersion blender and let simmer again till a jam-like texture. Let cool completely in the fridge.

1. Bring milk, 1 dl whipping cream, sugar and salt to a boil and cook, whisking, for a couple of minutes. Thicken with the cornstarch and continue to cook for another couple of minutes.
2. Combine cream cheese and about a quarter of the milk mixture, whisking until smooth, then whisk in remaining milk mixture. Chill completely in the fridge.
3. Combine rhubarb and milk mixture when both are completely chilled. Whip the remaining cream and fold in the rhubarb mixture. Freeze, stirring every half hour till the right texture (unless of course you have an ice cream machine.

Loosely based on this recipe (altered to fit the size of plate and the ingredients I had available and some that needed to be used up): https://originalbeans.com/recipe/edel-weiss-cardamom-macadamia-squares/.

3 large or 4 small eggs

325 g butter or oil (I used half butter, half olive oil and a splash of sesame oil)

300 g sugar (I used brown sugar)

1 tsp cardamom seeds, finely ground

2 tsp ground ginger

Finely grated zest of 2 unwaxed oranges

30 g plain flour

50 g unsweetened cocoa powder and 25 g cacao nibs

200 g white chocolate

115 g cashew nuts, coarsely ground

Beat the eggs till fluffy, then add butter/oil and sugar and keep beating. Then mix in the spices and the orange zest, and then the flour, cocoa powder and cacao nibs (if using). Finally fold in the cashew nuts.

Bake at 200 C for 30 minutes.

The Kadhi

• 50 g chickpea flour, aka besan, aka gram flour
• 3,5 dl plain yoghurt, brought to room temperature
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 12 dl water
• 2 tablespoons mustard oil
• 1/2 teaspoon methi aka fenugreek seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon hing aka asafoetida
• 1 red onion, thinly sliced
• 1 green chili, chopped
• 1 generous tablespoon  chopped ginger
• 1 generous tablespoon chopped garlic
• 1 teaspoon salt, to taste
• 2 tablespoons chopped cilantro

1. Mix chickpea flour and yoghurt in a large bowl, and whisk till well combined.
2. Add 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder and whisk well, making sure there are no lumps.
3. Add water and mix well. Set aside.
4. Heat 2 tblsp mustard oil on medium-high heat. Add fenugreek and cumin seeds till they splutter and then add the hing.
5. Add the sliced onion and green chili and cook for 2 minutes.
6. Then add the chopped ginger and garlic and cook for another 1 minute or so until the ginger and garlic start changing color.
7. With the heat still on medium-high, add the chickpea flour-yogurt mixture into the pan, stirring continuously till it starts to boil. Reduce heat to low and let simmer for about half an hour, stirring occasionally. Add salt half-way through.
8. When considerably thickened and completely cooked, and just before adding the pakora, add the cilantro.
9. Take into account that the tadka thickens as it cools down, so you may need to add a little more water.

Pakora

• 100 g chickpea flour
• 1 large red onion, thinly sliced
• 250 g peas
• 1 green chili, chopped
• 1 large bunch cilantro, chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspon red chili powder
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon ajwain
• 1/2 teaspoon salt
• 2 tablespoons plain yogurt
• 0,5 dl water and possibly a bit more, as needed
• 1/2 teaspon baking soda
• Enough oil to fry the pakora half-way submerged, then flipped over

Tadka

• 1.5 tablespoons ghee or oil
• 1/4 teaspoon cumin seeds
• 1 generous pinch ajwain
• Red chili to taste – dried, fresh, flakes, whatever is available

1. Heat ghee in a small pan on medium heat. Once ghee is hot, add 1/4 teaspoon cumin seeds and a generous pinch of ajwain. Add 2-3 dried red chilies (you can break them for extra heat).
2. Pour tadka over kadhi, garnish with more cilantro and serve with rice or quinoa.

• 500 g fish, cubed
• 2 medium red onions
• 5 large garlic cloves
• 1 small knob ginger, scrubbed
• 1 generous tsp ground coriander
• 1 generous tsp ground cumin
• 1 tsp turmeric
• Chili in whichever shape or form you have available, and to taste
• Broccoli in florets
• 1 tin coconut milk
• Water
• Salt
• 2 tblsp oil or ghee

1. Blend the onion, garlic and ginger to a paste using a little water, then heat the paste in the oil, stirring for a couple of minutes, without browning.
2. Stir in the spices and sizzle at low heat for about five minutes.
3. Mix the fish pieces and broccoli in, stirring carefully and add the coconut milk, salt, and water.
4. Mix well and bring to a low boil. Reduce heat, cover and cook for another five to eight minutes, depending on the size of the fish pieces.
5. Serve hot with rice or quinoa.

• 2 tblsp oil or ghee
• About 200 g paneer (made of 1 l milk and 1 dl yoghurt) in bite-size cubes
• 20 fresh curry leaves, if available, otherwise similar dried
• 2 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 onion, diced
• 2 large garlic cloves, chopped
• 1 tblsp ginger peeled and finely chopped
• 2 chilies, or to taste, in whichever way, shape or form available
• 2 tblsp tomato purée
• 1 tblsp garam masala
• 2 tsp ground coriander
• 1 tine coconut milk
• 200 g broccoli florets
• 1 tblsp tamarind paste or to taste
• Salt
• Garnish with fresh coriander if available.

Gently brown the paneer on all sides in the oil. Remove from the pan.

Crisp up the curry leaves in the same pan. Remove them from the pan to use as garnish.

Sizzle the mustard seeds and cumin seeds adding more oil if needed. Stir in turmeric and onion. Allow the onion to soften before stirring in garlic, ginger and chilies, followed by the tomato purée, garam masala and ground coriander after a further minute.

Pour in the coconut milk and tamarind, bring to a simmer, and add the paneer and broccoli. Simmer for five minutes.