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	Scotland4me.net	'Recipes'
Split Pea and Smoked Sausage Soup	Spicy Vegetable and Lamb Stew	Marshmallow Cheesecake

8oz Yellow Split Peas 1.25 pts Ham Stock, .75 pts Lager 1 Onion peeled and chopped 12 oz Carrots chopped 8 oz Parsnips chopped 8 oz Streaky Bacon diced 1 Smoked Sausage Ring sliced 1 tblspn Mustard Salt and Ground Black Pepper	1 tblspn Oil 1 lb Lamb cubed 1 Clove Garlic crushed 1 Onion chopped 2 level tspns Ground Coriander 2 level tspns Paprika 1 level tspn each of Ground Cummin, Turmuric and Cinnamon 12 oz Potatoes cubed 8 oz Celeriac cubed 400 gram tin Chick Peas .50 pts Passata 2 tablspns Tomato Puree Salt and Ground Black Pepper	6 oz Digestive Biscuits crumbled 3oz Melted Butter 8 oz Soft Cheese 2 tblspns Lemon Juice 2 tblspns Castor Sugar 1 tspn Vanilla Essence 1 tspn Almond Essence .5 pts Whipped Double Cream 8 oz Marshmallow (4 oz chopped) 2 oz Melted Chocolate
In a large saucepan bring stock and lager to the boil. Add onion, carrot, parsnip, bacon and split peas. Bring to the boil. Cover and simmer for about 1 hour. Add pork sausage and mustard. Bring back to the boil and serve.	Heat oil in a pan and brown lamb. Add garlic, onion and spices and cook for 10 minutes. Add potato, carrot and celeriac and cook for 5 minutes. Stir in chick peas with their liquid, the passata and tomato puree. Bring to the boil, reduce heat, cover and simmer for 30-40 minutes.	Mix the biscuits with the butter and press into an 8" loose bottomed cake tin. Mix togther the cheese, lemon juice, vanilla and almond essence till smooth. Fold in whipped cream and chopped marshmallows. Spread evenly over the base. Decorate with whole marshmallows and drizzle with melted chocolate.

	Recipes by Grace Gray of Fife	©Scotland4me.net2006