Short Order: 'Please, sir, can I have some more?'

One of the nice things about writing a food column is contact with other food people.

By JUDY MONTAGU
Oh, food, Wonderful food, Marvelous food, Glorious food. (From 'Oliver,' the musical) One of the nice things about writing a food column is contact with other food people, and I was greeted on my return from the UK by an e-mail from well-known cookbook author Norene Gilletz of MealLeaniYumm and The Food Processor Bible fame. (The former is now in a new format, retitled Healthy Helpings.) In answer to a request for an easy and healthy recipe, she sent me this: RED LENTIL, ZUCCHINI & COUSCOUS SOUP 1 large onion, chopped 1 stalk celery, chopped 2 tsp. olive oil 3 to 4 carrots, grated 2 medium zucchini, grated 1 cup red lentils, picked over, rinsed and drained about 6 cups water or vegetable broth 2 tsp. salt, or to taste 1⁄2 tsp. pepper 1⁄2 tsp. dried basil 1⁄3 cup couscous Saute the onion and celery in the oil for 5-7 minutes, or until golden. If they begin to stick, add a tablespoon or two of water. Meanwhile, grate the carrots and zucchini. Add all the ingredients except the couscous to the pot, and bring to a boil. Reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally. Add the couscous and simmer for 10 minutes longer. If the soup is too thick, add a little water. Adjust the seasonings. Serves 8, and freezes well. READERS HAVE also been keen to share recipes. Writes Yvette Gross, from Kibbutz Afikim: "I also recently returned from the UK, and while there discovered a wonderful cookery book at my aunt Bernice's house in Manchester, called You Are What You Eat by Dr. Gillian McKeith. This recipe is so easy and delicious, I had to share it with you." CHICKPEA BURGERS 1 regular can chickpeas, drained I regular can red kidney beans, drained 1 carrot, grated 1 small onion 50 gr. sunflower seeds 2 Tbsp. raw tehina 1 Tbsp. stock powder (preferably without chemical additives) I clove garlic parsley Whizz everything together in the food processor for 5-10 seconds, until blended. With wetted hands, make about 20 balls and place on a greased, lined baking tray. Flatten slightly with a fork. Bake in a 220° oven for 15-18 minutes. A FRIEND who turns out this cake at regular intervals claims that it is the perfect partner for Shabbat morning coffee, and who am I to disagree? Inspired by Jean Kramer's recipe in the Chug Tzameret-Ezrat Nashim What's Cooking Around the World cookbook, it is low-cholesterol but creamy, and forgoes a base in favor of a crumb or berry topping. NO BAKE CHEESECAKE 500 gr. of Tnuva's Canaan (low-fat) white cheese 1⁄2 cup whipping cream, plus 2 Tbsp. sugar 1⁄2 cup of sugar 1 14-gr. package of unflavored kosher gelatine 1 cup milk 1 tsp. pure vanilla essence lemon or orange zest, to taste (optional) Topping: Leftover coarse cake crumbs or canned blueberries In a small saucepan, soften the gelatine in a tablespoon of cold water. Add the milk with the half-cup of sugar and heat on a medium flame, stirring constantly, until the gelatine has completely dissolved. Set aside to cool. Whip the cream with the 2 tablespoons of sugar until it peaks. Mash the cheese smooth with a fork. Use a blender or hand-blender to combine the cheese, vanilla (and zest, if using) with the gelatine mixture, then transfer to a bowl and gently mix in the whipped cream. Pour into a Pyrex or ceramic dish and press the cake crumbs gently into the surface, or arrange the blueberries on top. Put in the refrigerator to set. READER Pam Gilboa, who describes herself as a "Scottish Jewish Israeli," e-mailed me to say: "Your recipe for vegetarian haggis reminded me of a book you might find interesting. It's called Mackerel at Midnight: Growing Up Jewish on a Remote Scottish Island, by Ethel G. Hofman. It is a charming account of her childhood in Shetland and contains lots of Jewish-Scottish recipes as well as fascinating stories." Scottish-Jewish readers, take note! judymo@jpost.com