This extremely simple and elegant soup comes from an old Afrikaans recipe book. The deep flavor of the sweet potato is delicately counterpointed by the ginger, making a tasty and palate-stimulating first course. It's beautiful, too, especially in flat soup plates--the earthy orange spattered with cream. Many thanks to Doug Thomson of Toronto, Ontario, for the recipe from his good friend in South Africa. Serve hot to 4 people as a first course.4 sweet potatoes water 2 Tablespoons grated fresh ginger root a fine dusting of salt and very finely ground white pepper Garnish: heavy cream

Peel the potatoes, slice them, put them in a pot and just cover them with water. Bring to a boil, reduce heat, cover, and cook until tender, about 10 minutes. Remove from heat, grate the ginger directly into the pot, and purée, solids first, to get a very fine texture. The consistency should be about as thick as thick cream. Pour back into the pot, season lightly with salt and a dusting of finely ground white pepper, and simmer for a few minutes.

When ready to serve, ladle into bowls, swirl drops of heavy cream into each portion, and serve immediately.

found at: http://www.soupsong.com/rsweetp2.html

Ingredients:

2/3 cup Tomato sauce
2/3 cup Vinegar
1/2 cup Worchestershire sauce
1 x Onion, chopped fine
1 tsp Dry mustard
1 tsp Salt
12 x Lamb chops

Method :

Combine tomato sauce, vinegar, worcestershire sauce, onion, mustard, and salt in a bowl. Mix well. Marinate the chops at room temperture for 1 hour. Drain. reserve sauce. Pan fry the chops or broil. turning frequently until done. Pour sauce over chops, cover and simmer on a low flame 10 minutes or a low oven (250-300 degF) for 15 minutes, or if in a glass microwaveable dish, cover with plastic wrap, a small hole in middle and simmer at half power(50%) for 5 minutes. Serve with rice, cooked with chopped peanuts.

found at: http://fooddownunder.com/cgi-bin/recipe.cgi?r=1575