What you needStrawberry Mousse:
50 ml/2fl.oz milk
2 egg yolks
25g/1oz castor sugar
3 leaves gelatine (soaked in cold water)
300ml/½pint strawberry yogurt
2 egg whites
Raspberry Coulis:
110g/¼lb raspberries
1teaspoon icing sugar
lemon juice
Garnish:Fresh fruit, sprig of mint
What you do:
Mousse Beat yolks with castor sugar until pale, bring milk to boil and pour into yolk mixture Place mixture on heat and cook until it coats back of spoon. Do not boil. Stir gelatine into hot mixture until dissolved, add yogurt, whisk until smooth, leave to cool. Whip egg whites, when yogurt mixture is cold, fold in stiff egg whites. Pour into small moulds, lightly oiled. Place in fridge until set. Method: Raspberry Coulis Blend all ingredients in blender until smooth and pass through sieve. Presentation Unmould mousse and place in centre of chilled plate, pour coulis around plate and garnish with fresh fruit and mint. Flake Meal Biscuits(Optional) 50g/2oz polyunsaturated or monosaturated spread 50g/2oz plain flour 65g/2½oz oats 50g/2oz castor sugar Method Beat all the ingredients in a mixer until it folds together. Roll out and cut into shapes, bake in oven,210°C/425°F/Gas Mark 7, until golden brown. Serve cold.
Monday 18 July 2011
Mixed Berry Fool with Natural Yoghurt
Serves 4
What you need:
60g / 2½ oz blueberries, washed
60g / 2½ oz raspberries, washed
60g / 2½ oz strawberries, washed and topped
60g / 2½ oz redberries, washed
500ml / 12floz low fat natural yoghurt
1 lemon, juice A little icing sugar
What you do: Blend blueberries, raspberries, strawberries, redberries and yoghurt in food processor, add juice of lemon and a little icing sugar to taste. Divide mixture between four glasses, and place in fridge for approximately 1 hour or until set. Dust with icing sugar and serve with a selection of berries.
What you need:
60g / 2½ oz blueberries, washed
60g / 2½ oz raspberries, washed
60g / 2½ oz strawberries, washed and topped
60g / 2½ oz redberries, washed
500ml / 12floz low fat natural yoghurt
1 lemon, juice A little icing sugar
What you do: Blend blueberries, raspberries, strawberries, redberries and yoghurt in food processor, add juice of lemon and a little icing sugar to taste. Divide mixture between four glasses, and place in fridge for approximately 1 hour or until set. Dust with icing sugar and serve with a selection of berries.
Tom Yaam Goong Soup
Tom Yaam Goong - Traditional Spicy Prawn Soup with Thai Herbs
Serves 4
What you need:
800 ml / 1 ½ pints chicken stock (homemade if possible)
50g / 2oz lemongrass stalks, outer layers removed and thinly sliced
80g / 3oz piece galangal root, peeled and sliced
75g / 3oz small pink shallots, chopped
6 kaffir lime leaves (fresh or frozen)
4 red bird’s eye chillies, sliced
2 dessertspoons chilli paste in oil
50ml / 2fl oz Thai fish sauce (nam pla)
50ml / 2fl oz freshly squeezed lime juice
2 teaspoons caster sugar
20 tiger prawns, raw, peeled and thawed if frozen
175g / 6oz oyster or button mushrooms, trimmed and sliced
15g / 1/2oz fresh coriander leaves
What you do:
Put the chicken stock into a large pan and heat until simmering. Add the lemongrass, galangal, shallots, kaffir lime leaves and bird’s eye chillies. Bring back to a simmer and cook for a few minutes to allow all of the flavours to combine.
Add the chilli paste in oil to the chicken stock mixture and then season with the fish sauce, lime juice and sugar. Add the prawns and mushrooms and cook for a minute or two until the prawns have turned pink and the mushrooms are tender. Ladle into serving bowls and scatter over the coriander leaves to serve.
Serves 4
What you need:
800 ml / 1 ½ pints chicken stock (homemade if possible)
50g / 2oz lemongrass stalks, outer layers removed and thinly sliced
80g / 3oz piece galangal root, peeled and sliced
75g / 3oz small pink shallots, chopped
6 kaffir lime leaves (fresh or frozen)
4 red bird’s eye chillies, sliced
2 dessertspoons chilli paste in oil
50ml / 2fl oz Thai fish sauce (nam pla)
50ml / 2fl oz freshly squeezed lime juice
2 teaspoons caster sugar
20 tiger prawns, raw, peeled and thawed if frozen
175g / 6oz oyster or button mushrooms, trimmed and sliced
15g / 1/2oz fresh coriander leaves
What you do:
Put the chicken stock into a large pan and heat until simmering. Add the lemongrass, galangal, shallots, kaffir lime leaves and bird’s eye chillies. Bring back to a simmer and cook for a few minutes to allow all of the flavours to combine.
Add the chilli paste in oil to the chicken stock mixture and then season with the fish sauce, lime juice and sugar. Add the prawns and mushrooms and cook for a minute or two until the prawns have turned pink and the mushrooms are tender. Ladle into serving bowls and scatter over the coriander leaves to serve.
Carrot & Coriander Soup
A favourite combination – coriander brings out the carrot flavour in this soup. Carrots are rich in carotene (vitamin A) and have important antioxidant benefits that help protect against heart disease – so eat plenty!
Preparation: 10 minutes
Cooking: 30 minutes
Serves: 4
What you need:
Heat a heavy saucepan, spray 4 times with oil spray and add the onion and coriander seeds. Season with a little salt and freshly ground black pepper, cover and cook gently for about 3-4 minutes. Add the vegetable stock, carrots and potatoes, cover and bring to the boil, then simmer for 20 minutes. Liquidise and return to the saucepan and heat through. Serve with freshly chopped parsley.
Noted: ‘Frying oil sprays’ coat saucepans with a very fine misting of oil, making meals low in fat and calories.
Per Serving
Calories: 142 kcal
Fat: 1g
Saturated Fat: 0.2g
Fibre: 7.8g
Preparation: 10 minutes
Cooking: 30 minutes
Serves: 4
What you need:
- 8 large carrots, chopped
- 1 onion, chopped
- 1 medium potato, peeled and chopped Freezing: yes(10 days approx)
- 10-12 coriander seeds, crushed
- 500ml/12 fl oz vegetable stock
- 4 sprays frying oil spray
- Freshly chopped parsley for garnish
- A little salt and freshly ground black pepper
Heat a heavy saucepan, spray 4 times with oil spray and add the onion and coriander seeds. Season with a little salt and freshly ground black pepper, cover and cook gently for about 3-4 minutes. Add the vegetable stock, carrots and potatoes, cover and bring to the boil, then simmer for 20 minutes. Liquidise and return to the saucepan and heat through. Serve with freshly chopped parsley.
Noted: ‘Frying oil sprays’ coat saucepans with a very fine misting of oil, making meals low in fat and calories.
Per Serving
Calories: 142 kcal
Fat: 1g
Saturated Fat: 0.2g
Fibre: 7.8g
Green Minestrone Soup
Serves 4
What you need:
50g /2oz dried spaghetti, broken into 1cm pieces
1.2 - 1 vegetable stock cube
1 onion, medium size, diced into1cm pieces
2 celery sticks, diced into 1cm pieces
1 clove garlic, crushed
1 courgette, diced into 1cm pieces
50g /2oz broad beans, peeled
100g /4oz broccoli, broken into small pieces
50g /2oz French beans, cut into 1cm pieces
8 basil leaves, roughly chopped
1 tablespoon parsley, chopped
What you do:
Dissolve stock cube in 2 pints of boiling water. Sweat the onion,
celery and garlic in 3 tablespoons of stock for 3–4 minutes, without colouring.
Add the rest of the stock and bring to the boil.
Add spaghetti and simmer for 12 minutes. Add French beans, peas and
broad beans and simmer for 1 minute. Then add the courgette and
broccoli and cook for another 2 minutes. Finish with basil and parsley and
serve straight away. Serve with tomato bread or crusty warm bread.
What you need:
50g /2oz dried spaghetti, broken into 1cm pieces
1.2 - 1 vegetable stock cube
1 onion, medium size, diced into1cm pieces
2 celery sticks, diced into 1cm pieces
1 clove garlic, crushed
1 courgette, diced into 1cm pieces
50g /2oz broad beans, peeled
100g /4oz broccoli, broken into small pieces
50g /2oz French beans, cut into 1cm pieces
8 basil leaves, roughly chopped
1 tablespoon parsley, chopped
What you do:
Dissolve stock cube in 2 pints of boiling water. Sweat the onion,
celery and garlic in 3 tablespoons of stock for 3–4 minutes, without colouring.
Add the rest of the stock and bring to the boil.
Add spaghetti and simmer for 12 minutes. Add French beans, peas and
broad beans and simmer for 1 minute. Then add the courgette and
broccoli and cook for another 2 minutes. Finish with basil and parsley and
serve straight away. Serve with tomato bread or crusty warm bread.
Tomato, Mozzarella & Basil salad
Serves 4
What you need: 220g / 8oz mozzarella cheese, sliced
Approx 16 fresh basil leaves
4 beef tomatoes
30ml / 2 tablespoons extra virgin olive oil
A little salt and freshly ground pepper
What you do: First put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain and slip the skins off. Slice the tomatoes thinly. Arrange the slices of mozzarella, basil leaves and tomato on a serving plate. Just before serving, sprinkle with a little salt and freshly ground pepper and drizzle the olive oil.
What you need: 220g / 8oz mozzarella cheese, sliced
Approx 16 fresh basil leaves
4 beef tomatoes
30ml / 2 tablespoons extra virgin olive oil
A little salt and freshly ground pepper
What you do: First put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain and slip the skins off. Slice the tomatoes thinly. Arrange the slices of mozzarella, basil leaves and tomato on a serving plate. Just before serving, sprinkle with a little salt and freshly ground pepper and drizzle the olive oil.
Thai Rosti Fish Cakes with Tomato and Chilli Salsa
Serves 4 – 6
What you need:
450g /1lb Rooster potatoes, peeled
4 spring onions, finely chopped
1 teaspoon fresh chilli, chopped
1 teaspoon lemongrass, chopped
1 tablespoon fresh coriander
100g /4oz cooked fish, (salmon, haddock, hake)
15ml/1 tablespoon vegetable oil
6 ripe tomatoes
1 lemon, rind
1 tablespoon fresh parsley, chopped
1 tablespoon balsamic vinegar
Freshly ground black pepper
What you do:
Grate potato into a clean tea towel, squeeze well to remove as much liquid as possible. Place in a large bowl, add spring onion, chilli, lemongrass, coriander and cooked fish. Mix well, shape into potato cakes. Brush skillet with a little oil. Cook for approximately 4 minutes until golden brown on both sides. Place in a heated oven to keep warm. To make the salsa, skin tomatoes by boiling them in water for 10 seconds. Slice in half and remove seeds. Dice the tomatoes and place in a bowl. Add the lemon rind, parsley and balsamic vinegar and mix well. Add cracked black pepper and serve with a green salad.
What you need:
450g /1lb Rooster potatoes, peeled
4 spring onions, finely chopped
1 teaspoon fresh chilli, chopped
1 teaspoon lemongrass, chopped
1 tablespoon fresh coriander
100g /4oz cooked fish, (salmon, haddock, hake)
15ml/1 tablespoon vegetable oil
6 ripe tomatoes
1 lemon, rind
1 tablespoon fresh parsley, chopped
1 tablespoon balsamic vinegar
Freshly ground black pepper
What you do:
Grate potato into a clean tea towel, squeeze well to remove as much liquid as possible. Place in a large bowl, add spring onion, chilli, lemongrass, coriander and cooked fish. Mix well, shape into potato cakes. Brush skillet with a little oil. Cook for approximately 4 minutes until golden brown on both sides. Place in a heated oven to keep warm. To make the salsa, skin tomatoes by boiling them in water for 10 seconds. Slice in half and remove seeds. Dice the tomatoes and place in a bowl. Add the lemon rind, parsley and balsamic vinegar and mix well. Add cracked black pepper and serve with a green salad.
Summer Salad
Serves 10 as a starter.
What you need:
Dressing:
2 tablespoons walnut oil
1 tablespoon sherry
½ teaspoon grain mustard
2 tablespoons sherry vinegar
8 tablespoons sunflower oil
A little salt and freshly ground black pepper
Mix all ingredients. Lightly correct seasoning. The salad is a collection of all available ingredients in season.
For the salad:
1 head oakleaf lettuce
2 sticks rhubarb finely sliced
2oz walnuts chopped and toasted
2 radishes, sliced
1 apple quartered and sliced
6 strawberries, chopped
1 head small iceberg lettuce
2 oz green beans, cooked in bite size
3 tomatoes, halved, seeded and sliced
1 stick celery, sliced
1 kiwi halved and sliced
What you do:
Toss all the ingredients together in a large bowl. Dress just before serving.
Chef's Note: Cider or any fruit vinegar may be substituted for sherry vinegar
What you need:
Dressing:
2 tablespoons walnut oil
1 tablespoon sherry
½ teaspoon grain mustard
2 tablespoons sherry vinegar
8 tablespoons sunflower oil
A little salt and freshly ground black pepper
Mix all ingredients. Lightly correct seasoning. The salad is a collection of all available ingredients in season.
For the salad:
1 head oakleaf lettuce
2 sticks rhubarb finely sliced
2oz walnuts chopped and toasted
2 radishes, sliced
1 apple quartered and sliced
6 strawberries, chopped
1 head small iceberg lettuce
2 oz green beans, cooked in bite size
3 tomatoes, halved, seeded and sliced
1 stick celery, sliced
1 kiwi halved and sliced
What you do:
Toss all the ingredients together in a large bowl. Dress just before serving.
Chef's Note: Cider or any fruit vinegar may be substituted for sherry vinegar
Baked Avocado Pear in Filo Pastry on a Potato and Garlic Sauce
Serves 4
What you need:
2 avocado pears
4 sheets filo pastry, covered with a damp cloth
1 tablespoon pure vegetable oil
25g/1oz nuts, chopped or sesame seeds
Sauce:
175g/6oz peeled potatoes
½ tablespoon pure vegetable oil
2 cloves garlic
600ml/1 pint low fat milk
100g/4oz low fat fromage frais
Stuffing:
50g/20z mushrooms chopped
25g/1oz onions diced
25g/1oz breadcrumbs
1 tablespoon fresh parsley and thyme, chopped
1 egg yolk, to bind
½ tablespoon pure vegetable oil
What you do:
Dice potato, soak in cold water. Cook garlic in hot oil for 30 seconds. Add milk. Add potato. Cook for 10-15 minutes. Liquidize, reboil, stir in fromage frais and season. Ensure sauce is of a pouring consistency. Saute onion and mushroom in hot oil. Liquidize the onions and mushrooms and combine with breadcrumbs and herbs. Bind with the beaten egg yolk, split avocados in half, remove stone, peel. Fold filo pastry sheets in half Brush lightly with oil. Place a spoon of mushroom stuffing in each avocado half and wrap in pastry. Brush with a little oil. Place onto greased baking sheet. Sprinkle with chopped nuts/sesame seeds. Bake at 180°C/350°F/Gas Mark 4 until brown for 8-10 minutes Serve on hot plates. Pour sauce onto plates
What you need:
2 avocado pears
4 sheets filo pastry, covered with a damp cloth
1 tablespoon pure vegetable oil
25g/1oz nuts, chopped or sesame seeds
Sauce:
175g/6oz peeled potatoes
½ tablespoon pure vegetable oil
2 cloves garlic
600ml/1 pint low fat milk
100g/4oz low fat fromage frais
Stuffing:
50g/20z mushrooms chopped
25g/1oz onions diced
25g/1oz breadcrumbs
1 tablespoon fresh parsley and thyme, chopped
1 egg yolk, to bind
½ tablespoon pure vegetable oil
What you do:
Dice potato, soak in cold water. Cook garlic in hot oil for 30 seconds. Add milk. Add potato. Cook for 10-15 minutes. Liquidize, reboil, stir in fromage frais and season. Ensure sauce is of a pouring consistency. Saute onion and mushroom in hot oil. Liquidize the onions and mushrooms and combine with breadcrumbs and herbs. Bind with the beaten egg yolk, split avocados in half, remove stone, peel. Fold filo pastry sheets in half Brush lightly with oil. Place a spoon of mushroom stuffing in each avocado half and wrap in pastry. Brush with a little oil. Place onto greased baking sheet. Sprinkle with chopped nuts/sesame seeds. Bake at 180°C/350°F/Gas Mark 4 until brown for 8-10 minutes Serve on hot plates. Pour sauce onto plates
Subscribe to:
Posts (Atom)