serves 6
ingredients
1.8 litres/3pt beef stock
1 teaspoon finely chopped
lemon grass
2 teaspoons light soy sauce
175g/6oz vermicelli, broken
into small pieces
• Bring the stock to the boil with the
lemon grass and soy sauce.
• Add the vermicelli and simmer for
6 minutes or until the noodles are
just tender. Serve hot.
Green soup
serves 4
ingredients
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
200g/7oz potato, cut into
2.5cm/1in cubes
700ml/11⁄4pt vegetable stock
1 small cucumber, cut into chunks
75g/3oz watercress
100g/4oz green beans, trimmed
and halved
salt and freshly ground
black pepper
• Heat the oil in a large saucepan. Sweat the onion and garlic for 3–4 minutes
until softened. Add the potato and cook for a further 2–3 minutes.
• Stir in the stock, bring to the boil and leave to simmer for 5 minutes.
• Add the cucumber to the saucepan, and cook for a further 3 minutes or
until the potatoes are tender.
• Add the watercress and allow to wilt, then transfer the mixture to a
blender or food processor and purée until smooth.
• Bring a small saucepan of water to the boil. Cook the beans for 3–4 minutes
until tender. Add the beans to the soup, season and warm through.
ingredients
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
200g/7oz potato, cut into
2.5cm/1in cubes
700ml/11⁄4pt vegetable stock
1 small cucumber, cut into chunks
75g/3oz watercress
100g/4oz green beans, trimmed
and halved
salt and freshly ground
black pepper
• Heat the oil in a large saucepan. Sweat the onion and garlic for 3–4 minutes
until softened. Add the potato and cook for a further 2–3 minutes.
• Stir in the stock, bring to the boil and leave to simmer for 5 minutes.
• Add the cucumber to the saucepan, and cook for a further 3 minutes or
until the potatoes are tender.
• Add the watercress and allow to wilt, then transfer the mixture to a
blender or food processor and purée until smooth.
• Bring a small saucepan of water to the boil. Cook the beans for 3–4 minutes
until tender. Add the beans to the soup, season and warm through.
Curried carrot & apple soup
serves 4
ingredients
2 teaspoons sunflower oil
1 tablespoon mild korma curry
powder
500g/1lb 2oz carrots, chopped
1 large onion, chopped
1 cooking apple, chopped
900ml/11⁄2pt chicken stock
salt and ground black pepper
• Heat the oil in a saucepan over a low heat, and gently fry the curry
powder for 2–3 minutes until fragrant.
• Add the carrots, onion and apple, stir well, then cover the pan. Cook
over a very low heat for about 15 minutes, shaking the pan from time to
time, until the vegetables are softened.
• Spoon the vegetable mixture into a blender or food processor, then add
half the stock and blend until smooth.
• Return the mixture to the pan, and pour in the remaining stock. Bring the
soup to the boil, and season with salt and pepper. Serve hot.
ingredients
2 teaspoons sunflower oil
1 tablespoon mild korma curry
powder
500g/1lb 2oz carrots, chopped
1 large onion, chopped
1 cooking apple, chopped
900ml/11⁄2pt chicken stock
salt and ground black pepper
• Heat the oil in a saucepan over a low heat, and gently fry the curry
powder for 2–3 minutes until fragrant.
• Add the carrots, onion and apple, stir well, then cover the pan. Cook
over a very low heat for about 15 minutes, shaking the pan from time to
time, until the vegetables are softened.
• Spoon the vegetable mixture into a blender or food processor, then add
half the stock and blend until smooth.
• Return the mixture to the pan, and pour in the remaining stock. Bring the
soup to the boil, and season with salt and pepper. Serve hot.
Local art lines .... eat tasty Sacz.
Foie Gras dish is pretty.
The food in addition to the ingredients that are difficult to use. To get a taste strange to me then. Experienced chefs also need to adopt modern twist to each dish to look beautiful. It is more than just a plate of food as well. This is to allure the senses to feel it. Even though it is the same name.
bright pink salmon salad
But when decorating a special dish, there are foods that are special to eat out. However, each dish is decorated. The chefs have a lot of imagination and skill. To be able to transfer their talents to a purely And to delight our consumers.
Zucchini with squid fritters .
Sacz is a modern Italian restaurant of the Hotel Majestic Grande Hotel, which is decorated with a small taste of the new generation. Sukhumvit Soi 2, this is a restaurant with a modern style with simple lines of the company. The elegant and serene atmosphere. Night Live band play melodic music from the singer sound. Music that I listen to it often helps to have a jolly good.
The uniqueness of each dish are beautifully decorated with hand cut. His personal tastes of each dish is decorated with beautiful art with the same piece of art. The order of each dish was created at the first sight. That each dish has a unique beauty. When eaten, it is only the first word to the elaborate and meticulous commitment to the season. I've only just short of "awesome" and with the selection of raw materials and ingredients that are important. Are of good quality selected and ordered direct from Italy. The seafood and meat, they are a source of food in the nation.
If the evening had begun with the Antipasto appetizer dish, a dish that includes salad สิ่งละอันพันละน้อย like raw salmon, cut into small pieces to show off the freshness of the fish's flavor is orange. I put on a piece of mango at random with salad dressing mix to taste sour, salty flavor or zucchini Zucchini is great to know that here is a thin line, then mix with the powder, wheat flour, then deep fried until the dough is cooked, sprinkle a little salt. The sweetness of the vegetables and mix into the flour a little salt to taste, stir and cook it over an ordinary gas. Overlaid with fresh squid, sliced thinly coated fried dough. Squid meat's natural sweetness. There is also a big tiger prawn deep fried in olive oil, fresh cooked enough. Meat is bad taste to put a pink sprinkle salt on the Yellow Polenta fries crispy. A sweet spongy texture of the mussels in tomato sauce with fresh thick sour taste. I eat orange me completely.
Pork Escalop Milannaise
Foie Gras, it's come thick and golden fried onions. The sweet, succulent meat in it. Balsamic vinegar sauce simmer until the consistency of sour taste fragrant. Top with fried meat, fruit, pears, sweet relish. Rocket salad with vegetables in a little nasty taste out simultaneously. A delicious dish that I do not have to Foie Gras.Pork meat Pork Escalop Milannaise a touch of flour, fried until golden, slightly scorched. Topped with fresh tomato sauce and sour taste Balsamic vinegar and simmer until the dark. The building is beautiful and decorated plates. Rocket salad with vegetable oil in a large enough force. The pork is cooked to the soft, sweet. Served with a sauce of Chef. It does not need even a little salt and pepper.
Tibial Ossobuco calf muscle around it that it has a small engine. Simmer until the beef stew with red wine. DNA was disintegrating firm is flexible in Klukklik fragrant. Eat hot with Risotto flavored with saffron yellow onion, mildly. This dish is a delicious kind of cool to be a star do not feel it.
Ossobuco
Red snapper red snapper seasoned with fresh aromatic taste, no fishy smell. With meat, shellfish, and fresh American Para Vegas. Then put in the paper before baking until fish is cooked sweet. The thick bottom Klukklik paper and must be handled as a purely sweet taste. Is overflowing with art, taste and nutritional value of dishes.
Pana Cotta mixture of fresh cream, fresh cheese and sugar until soft and sweet it is. Berry sauce, topped with sweet and sour Viscosity. Like all good.
Thin pizza dough softer
An Italian restaurant that invites you to try before they become attracted loyal customers. Because the dish with flavor and beauty. Service is smooth. Atmosphere for the enjoyment of symphonic music in the past. Price is not too expensive to make a Sacz restaurant at one of Bangkok on the other hand, as this is open every day from the time. 11:30 to 1:00 pm No holiday.
RANG MAHAL Maharaja restaurant.
India is a vast territory. We have many different languages and cultures. It is said that only one hundred miles to see these changes. The Northern Territory has plenty more in the center and south of the country. The source of religious and cultural heritage of the past-time. One indication of a culture that remains is to eat it.
The colonization of Indians abroad, but the food is spread to the east as well. Of course, the food will taste a selection of delicious foods that most people are. Dishes are carefully roasted in a jar with the traditional method. The unique ingredients of Indian food is excellent and rich spices. Attracting fragrance that is seductive in the way of food for the people of his caste, the caste of the ruling class in India. That persists until today.
Rang Mahal is an Indian restaurant that maintains the delicate flavors of India in the north of the traditional food for more than ten years old Maharaja. One of the restaurants throughout the width of the glass layer 26 on the top floor of the Rembrandt Hotel on Sukhumvit Soi 18 have views of the surrounding neighborhood, everyone clearly. The lagoon is large and beautiful green area of the tobacco monopoly, which is not far away. To the Queen Sirikit National Convention Center, the elegant Rd.
Let's start with the appetizer to munch on some crispy batter served with a side Papadum of four. Pickled red onion tart. Mint, fresh chilli. Sweet mango stir. Salty, spicy peppers and pickles. Find out the full flavor of the food while waiting.
Zafrani Lassi yogurt drink made from the Saffron. Sweet and sour drink is cool man. I try to drink that tastes like no other (150 baht).
The first dish that will not be popular Punjabi Samosa dough triangles stuffed with potato slices. Peas mixed with spices, fried until golden crisp. Look to see anyone get a good (price 175 baht).
Here is a unique feature of the food cooked by roasting in a large clay jar. The meat from animals, sheep, goats, chicken and fish to shrimp and lamb leg is a special mix of spices used to marinate the meat with onion. Here is the spice of spices specially formulated (G. Salah) that combine with the spices to smell and taste like no other. Were made from the finest quality of Indian spices including coriander, cumin, 8 of the cinnamon, cardamom, cloves and black pepper, sandalwood Dakhantns. Powdered spices in meat fermentation. Or some sour milk, add the marinade. Before being grilled in Tandoor in the process. Cook onion, red onion, soft charcoal grill. With onions and carrots from the alley and topped with sour taste in a salad with a lemon slice.
Each will be all-inclusive or (Tandoori Kebab Platter) or (prices ranging from 395 to 1,100 baht) and serve with a starch Lahsooni Naan white garlic, grilled onions, cooked crisp. The dark meat or grilled until crisp or creamy color.
Like a thick soup or cream to add to it. Goat curry spices and grilled to Kashmir (Roganjosh Kashmiri) does not smell even a little goat curse rich aromatic spices. Or with cream and tomato curry chicken (Murgh Makhanwala) cream of chicken soup, tomato mixture to a treasure trove of spices. Curry, both for those who do not fear weight gain. And the southern Fish Curry in a coconut milk. Goat curry sauce with roasted cashew nuts. The flavor and aroma to it. All kinds of soup served in a pan ears look strange (Price range from 395-495 baht).
For those who do not eat meat and curry dishes here are made from plants and vegetables. And put the cheese in the north of India. Traditional flavors. It is clear vegetable soup gravy tasty, but not cause any weight gain. But for those who like a thick vegetable soup with coconut milk and cream to the sauce and cashew nut curry vegetables into a soup with meat cooked with many types to choose from. Not inferior to beef meat (prices range from 225-275 baht).
Indian food is food that is eaten with starch to reduce the intensity of flavor and spice. If you do not like the rubber powder Naan Basmati rice, it also has a long grain rice. Cook the rice in different ways. Add cooked rice, Saffron yellow color to Kgawhmk Biryani chicken or goat Kgawhmk the spices. Fermented milk before cooking until onions are cooked with bay leaf, cinnamon and other spices and a touch of onion variety. All the charms of the East like the West.
Indian sweets and desserts that use cream cheese, milk and syrup. So that both it and its sweet as a Gulab Jamun or Kesari Rasmalai Kulfi Falooda ice cream flavor is sweet with all yellow ฝaitag. It to another (for 160-175 baht).
Rang Mahal, which serves lunch from 18:30 to 23:00 am 11.30-14-30 pm and dinner from the finest restaurants in the atmosphere. With luxurious furnishings and equipment. To the finer details such as pictures, lamps, glass grinding and brought from India. In a blend of traditional and modern India. Sound of musical instruments, music from India a few years. The restaurant's place.
Some of the Papadum served with side dishes 4 flavor.
North Indian food is food that has long been recognized as a versatile and delicious food in India itself. And spread to England and India was under British rule for a while. British people are obsessed with food he has delighted in the delicate oriental spices and cooked. The parents are Indian and have Indian restaurants are opening almost every district in London and cities around the country.The colonization of Indians abroad, but the food is spread to the east as well. Of course, the food will taste a selection of delicious foods that most people are. Dishes are carefully roasted in a jar with the traditional method. The unique ingredients of Indian food is excellent and rich spices. Attracting fragrance that is seductive in the way of food for the people of his caste, the caste of the ruling class in India. That persists until today.
Let's start with the appetizer to munch on some crispy batter served with a side Papadum of four. Pickled red onion tart. Mint, fresh chilli. Sweet mango stir. Salty, spicy peppers and pickles. Find out the full flavor of the food while waiting.
The first dish that will not be popular Punjabi Samosa dough triangles stuffed with potato slices. Peas mixed with spices, fried until golden crisp. Look to see anyone get a good (price 175 baht).
Each will be all-inclusive or (Tandoori Kebab Platter) or (prices ranging from 395 to 1,100 baht) and serve with a starch Lahsooni Naan white garlic, grilled onions, cooked crisp. The dark meat or grilled until crisp or creamy color.
Add Saffron cooked rice, yellow colored.
Curry and Curry's from here. Curry spice shrimp with tomatoes, chopped (Jheenga Kadhai) to taste a little spicy and sour. Klukklik a thick red soup. Thicken soup with chicken, bell pepper and tomato (Murgh Kurchan), dried beef, chicken, meat tenderizer. Pork meat, pepper and tomato soup is a little sour. Both the soup with cream or coconut milk. I guarantee that I'm afraid to emulate.Like a thick soup or cream to add to it. Goat curry spices and grilled to Kashmir (Roganjosh Kashmiri) does not smell even a little goat curse rich aromatic spices. Or with cream and tomato curry chicken (Murgh Makhanwala) cream of chicken soup, tomato mixture to a treasure trove of spices. Curry, both for those who do not fear weight gain. And the southern Fish Curry in a coconut milk. Goat curry sauce with roasted cashew nuts. The flavor and aroma to it. All kinds of soup served in a pan ears look strange (Price range from 395-495 baht).
For those who do not eat meat and curry dishes here are made from plants and vegetables. And put the cheese in the north of India. Traditional flavors. It is clear vegetable soup gravy tasty, but not cause any weight gain. But for those who like a thick vegetable soup with coconut milk and cream to the sauce and cashew nut curry vegetables into a soup with meat cooked with many types to choose from. Not inferior to beef meat (prices range from 225-275 baht).
Indian food is food that is eaten with starch to reduce the intensity of flavor and spice. If you do not like the rubber powder Naan Basmati rice, it also has a long grain rice. Cook the rice in different ways. Add cooked rice, Saffron yellow color to Kgawhmk Biryani chicken or goat Kgawhmk the spices. Fermented milk before cooking until onions are cooked with bay leaf, cinnamon and other spices and a touch of onion variety. All the charms of the East like the West.
Indian sweets and desserts that use cream cheese, milk and syrup. So that both it and its sweet as a Gulab Jamun or Kesari Rasmalai Kulfi Falooda ice cream flavor is sweet with all yellow ฝaitag. It to another (for 160-175 baht).
Rang Mahal, which serves lunch from 18:30 to 23:00 am 11.30-14-30 pm and dinner from the finest restaurants in the atmosphere. With luxurious furnishings and equipment. To the finer details such as pictures, lamps, glass grinding and brought from India. In a blend of traditional and modern India. Sound of musical instruments, music from India a few years. The restaurant's place.
STUFFED ZUCCHINI
Ingredients:
------------
4-6 medium zucchini
1 tomato
2 tblsp boiled grains
1 tblsp grated cheese
1/2 tblsp bread-crumbs
1 egg (may be omitted or replaced with soy flour)
garlic
onion
olives
olive oil
spices: ground cloves, salt and pepper
herbs: parsley, basil, chives
Instructions:
-------------
Cut zucchini lengthwise and core them until they look like a boat.
Finely cut tomatoes, zucchini cores, garlic, onions and olives and boil
them together in a pan with a little olive oil until you have a sauce.
This should take about 10-15 minutes.
Mix sauce together with boiled grains, grated cheese, bread-crumbs and
(optionally) a beaten egg. Add finely minced herbs and season to taste
with salt, pepper and ground cloves.
Fill the zucchini boats with this sauce and put them in an oven proof
pan. Bake at medium heat in the oven until done (about 20 minutes).
It tastes even better when you add a lot of the following tomato sauce
in the pan.
------------
4-6 medium zucchini
1 tomato
2 tblsp boiled grains
1 tblsp grated cheese
1/2 tblsp bread-crumbs
1 egg (may be omitted or replaced with soy flour)
garlic
onion
olives
olive oil
spices: ground cloves, salt and pepper
herbs: parsley, basil, chives
Instructions:
-------------
Cut zucchini lengthwise and core them until they look like a boat.
Finely cut tomatoes, zucchini cores, garlic, onions and olives and boil
them together in a pan with a little olive oil until you have a sauce.
This should take about 10-15 minutes.
Mix sauce together with boiled grains, grated cheese, bread-crumbs and
(optionally) a beaten egg. Add finely minced herbs and season to taste
with salt, pepper and ground cloves.
Fill the zucchini boats with this sauce and put them in an oven proof
pan. Bake at medium heat in the oven until done (about 20 minutes).
It tastes even better when you add a lot of the following tomato sauce
in the pan.
LATHERA
Ingredients:
------------
4-5 medium size zuccini, cut in 1/4 in. disks
3-4 medium potatoes, cut in 1/4 in. disks
1-2 medium onions, sliced in thick rings
1-2 medium tomatoes, sliced in 1/4 in. disks
6-7 cloves garlic, peeled and whole
1/2 cup olive oil (or any other oil)
1/2 cup chopped parsley
2 tblsp oregano (save for the end!)
salt and pepper
Instructions:
-------------
Arrange in loose layers in the baking tray. Try and keep the onion
rings at the bottom of the pan, they get nice and crispy, and the
tomatoes go at the top of the assembly, to let the juices drain down
onto the veggoes.
Bake for about 1 hour, at medium oven. The oregano should be added a
few minutes before taking the tray out of the oven - burnt oregano loses
its flavour, and has a bitter taste. Allow to cool before eating.
------------
4-5 medium size zuccini, cut in 1/4 in. disks
3-4 medium potatoes, cut in 1/4 in. disks
1-2 medium onions, sliced in thick rings
1-2 medium tomatoes, sliced in 1/4 in. disks
6-7 cloves garlic, peeled and whole
1/2 cup olive oil (or any other oil)
1/2 cup chopped parsley
2 tblsp oregano (save for the end!)
salt and pepper
Instructions:
-------------
Arrange in loose layers in the baking tray. Try and keep the onion
rings at the bottom of the pan, they get nice and crispy, and the
tomatoes go at the top of the assembly, to let the juices drain down
onto the veggoes.
Bake for about 1 hour, at medium oven. The oregano should be added a
few minutes before taking the tray out of the oven - burnt oregano loses
its flavour, and has a bitter taste. Allow to cool before eating.
PARSLEY ZUCCHINI
Ingredients:
------------
2-4 zucchini
1-2 medium potatoes, diced
1-2 tblsp parsley (coarsely cut)
1-2 tomato, cut finely
1 clove garlic, crushed
salt, pepper
oil
water
Instructions:
-------------
Cut zucchini in slices and saltthem . Let stand for a while. Pour off
the water that comes out of the zucchini.
Mix together zucchini, potatoes, tomatoes and garlic. Add salt and
pepper and fill in an oven proof pan. Pour a cup water and a little oil
over the vegetables.
Stew at high heat for about 1 hour in the oven. If necessary add some
more water after 1/2 hour.
Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.
------------
2-4 zucchini
1-2 medium potatoes, diced
1-2 tblsp parsley (coarsely cut)
1-2 tomato, cut finely
1 clove garlic, crushed
salt, pepper
oil
water
Instructions:
-------------
Cut zucchini in slices and saltthem . Let stand for a while. Pour off
the water that comes out of the zucchini.
Mix together zucchini, potatoes, tomatoes and garlic. Add salt and
pepper and fill in an oven proof pan. Pour a cup water and a little oil
over the vegetables.
Stew at high heat for about 1 hour in the oven. If necessary add some
more water after 1/2 hour.
Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.
FRIED ZUCCINI
Ingredients:
------------
Batter:
-------
1 egg (beaten)
1/3 cup milk
1 cup flour
salt, pepper, water if needed
Instructions:
-------------
Stir batter ingredients until batter is smooth - if it's too thick add
water - otherwise add flour - I get it to where it kinda sticks to the
fork.
For the juccini:
----------------
5-6 juccini - cut either steak fries style, or in 1/4 in. disks
Dip juccini in batter. Deep-fry in preheated oil (i set the stove on
medium high) until batter is crispy. Serve with that good tsatsiki that
you've made already :-)
------------
Batter:
-------
1 egg (beaten)
1/3 cup milk
1 cup flour
salt, pepper, water if needed
Instructions:
-------------
Stir batter ingredients until batter is smooth - if it's too thick add
water - otherwise add flour - I get it to where it kinda sticks to the
fork.
For the juccini:
----------------
5-6 juccini - cut either steak fries style, or in 1/4 in. disks
Dip juccini in batter. Deep-fry in preheated oil (i set the stove on
medium high) until batter is crispy. Serve with that good tsatsiki that
you've made already :-)
HAM AND ZUCCHINA WITH NOODLES
Ingredients:
------------
6 oz uncooked noodles
2 tsp butter or marg
1 medium onion thinly sliced
3 cups cooked ham
4 small zucchini cut julienne
1 medium bell pepper in small strips (1/4")
1/8 tsp pepper
1/4 cup low fat sour cream
1/4 cup fat free plain yogurt
1 tsp poppy seed
Instructions:
-------------
Cook noodles as directed on package. Heat butter in skillet. Cook
onion in butter stirring until tender. Stir in ham, zucchini, bell
pepper and pepper. Cover and cook over med for 8 Minutes stirring
occasionally untill crisp tender. Stir in sour cream yogurt and poppy
seed.. Heat through and serve on noodles.
------------
6 oz uncooked noodles
2 tsp butter or marg
1 medium onion thinly sliced
3 cups cooked ham
4 small zucchini cut julienne
1 medium bell pepper in small strips (1/4")
1/8 tsp pepper
1/4 cup low fat sour cream
1/4 cup fat free plain yogurt
1 tsp poppy seed
Instructions:
-------------
Cook noodles as directed on package. Heat butter in skillet. Cook
onion in butter stirring until tender. Stir in ham, zucchini, bell
pepper and pepper. Cover and cook over med for 8 Minutes stirring
occasionally untill crisp tender. Stir in sour cream yogurt and poppy
seed.. Heat through and serve on noodles.
COURGETTE WITH PINE KERNALS AND ANCHOVY
Slice the courgettes longways as for stir frying. Slice a couple of
shallots and some garlic. Shred some fresh coriander leaves Take one or
two anchovy fillets and cut into small pieces. Have a few ounces of
pine kernals at the ready.
Now, gently fry the shallots and garlic in some olive oil, when they
become translucent, add a few ounces of pine kernals, the anchovey and
the courgettes and fry until the courgettes are done to taste (a few
mins for cripsy. Finally, season to taste and at the last minute add
the coriander.
Serve with couscous or as a vegetable accompaniment.
Note: zucchini == courgette
shallots and some garlic. Shred some fresh coriander leaves Take one or
two anchovy fillets and cut into small pieces. Have a few ounces of
pine kernals at the ready.
Now, gently fry the shallots and garlic in some olive oil, when they
become translucent, add a few ounces of pine kernals, the anchovey and
the courgettes and fry until the courgettes are done to taste (a few
mins for cripsy. Finally, season to taste and at the last minute add
the coriander.
Serve with couscous or as a vegetable accompaniment.
Note: zucchini == courgette
BRIAMI
Ingredients:
------------
5-6 large zuccini, cut in 1 in. cubes
3-4 medium potatoes, cut in similar cubes
2 eggplants (the purple, zuccini look-alike) cut in cubes
1 can stewed tomatoes
3-4 cloves garlic crushed
1 onion, cut in large chunks
a couple of bay-leaves
1/2 cup oil (preferably olive, but anny kind will do)
a dash of nutmeg, thyme
salt and pepper
Instructions:
-------------
Arrange (really throw in!) all the ingredients in your baking pan, and
give them a good mix (another name for this dish is TOURLOU, i.e.
mix-mix) and bake for about 1 hour at a medium heat oven.
Keep adding a touch of water to keep the stuff from frying. Allow to
cool before eating. Serve with a generous amount of oil and juices and
with some bread to clean up the plate!
------------
5-6 large zuccini, cut in 1 in. cubes
3-4 medium potatoes, cut in similar cubes
2 eggplants (the purple, zuccini look-alike) cut in cubes
1 can stewed tomatoes
3-4 cloves garlic crushed
1 onion, cut in large chunks
a couple of bay-leaves
1/2 cup oil (preferably olive, but anny kind will do)
a dash of nutmeg, thyme
salt and pepper
Instructions:
-------------
Arrange (really throw in!) all the ingredients in your baking pan, and
give them a good mix (another name for this dish is TOURLOU, i.e.
mix-mix) and bake for about 1 hour at a medium heat oven.
Keep adding a touch of water to keep the stuff from frying. Allow to
cool before eating. Serve with a generous amount of oil and juices and
with some bread to clean up the plate!
CORN STUFFED ZUCCHINI
Ingredients:
------------
4 medium zucchini
1 1/2 cups fresh corn kernals
1 small onion chipped
1 tsp seasoned salt
1/2 tsp salt
1/8 tsp pepper
2 tblsp margarine
1/4 cup chopped parsley
1/2 cup grated cheddar cheese
Instructions:
-------------
Cut off ends of zucchini. Cook unpeeled zucchini whole in small amount
of boiling water about 5 minutes. Cut in half lengthwise. Carefully
remove insides leaving 1/4" shell. Chop removed pulp finely. Put pulp,
corn, onion, seasoned salt, salt and pepper in melted butter in a
skillet and cook, stirring occasionally, until the mixture thickens,
about 10 minutes. Add parsley. Put zucchini shells in shallow baking
dish and fill with corn mixture. Sprinkle with cheese. Bake uncovered
in 350 degree oven for 30 minutes. 4 servings.
I got this out of the local newspaper - I usually use about double the
amount of cheese called for. Also, depending on what you call medium
zucchini I found that this recipe is prettty much 4 servings of a main
dish and halving the recipe works as a side dish. Enjoy!
------------
4 medium zucchini
1 1/2 cups fresh corn kernals
1 small onion chipped
1 tsp seasoned salt
1/2 tsp salt
1/8 tsp pepper
2 tblsp margarine
1/4 cup chopped parsley
1/2 cup grated cheddar cheese
Instructions:
-------------
Cut off ends of zucchini. Cook unpeeled zucchini whole in small amount
of boiling water about 5 minutes. Cut in half lengthwise. Carefully
remove insides leaving 1/4" shell. Chop removed pulp finely. Put pulp,
corn, onion, seasoned salt, salt and pepper in melted butter in a
skillet and cook, stirring occasionally, until the mixture thickens,
about 10 minutes. Add parsley. Put zucchini shells in shallow baking
dish and fill with corn mixture. Sprinkle with cheese. Bake uncovered
in 350 degree oven for 30 minutes. 4 servings.
I got this out of the local newspaper - I usually use about double the
amount of cheese called for. Also, depending on what you call medium
zucchini I found that this recipe is prettty much 4 servings of a main
dish and halving the recipe works as a side dish. Enjoy!
Tomato & carrot soup
serves 4
ingredients
400g/14oz canned chopped
tomatoes
2 large carrots, grated
1 small onion, finely chopped
300ml/10fl oz vegetable stock
(made with 1 stock cube)
1 teaspoon dried oregano
pinch of grated nutmeg
pinch of salt
1 bay leaf
1 tablespoon chopped fresh
flat-leaf parsley
• Put all the ingredients except the
parsley in a heavy saucepan and
bring to the boil, stirring. Reduce
the heat, part-cover and simmer for
30 minutes.
• Discard the bay leaf, ladle the
soup into bowls and serve hot,
garnished with the parsley.
ingredients
400g/14oz canned chopped
tomatoes
2 large carrots, grated
1 small onion, finely chopped
300ml/10fl oz vegetable stock
(made with 1 stock cube)
1 teaspoon dried oregano
pinch of grated nutmeg
pinch of salt
1 bay leaf
1 tablespoon chopped fresh
flat-leaf parsley
• Put all the ingredients except the
parsley in a heavy saucepan and
bring to the boil, stirring. Reduce
the heat, part-cover and simmer for
30 minutes.
• Discard the bay leaf, ladle the
soup into bowls and serve hot,
garnished with the parsley.
Mushroom & corn soup
serves 4
ingredients
25g/1oz low-fat spread
25g/1oz plain flour
100g/4oz button mushrooms,
sliced
1 onion, finely chopped
300ml/10fl oz vegetable stock
300ml/10fl oz skimmed milk
350g/12oz canned sweetcorn
kernels, drained
salt and freshly ground
black pepper
4 teaspoons low-fat single
cream, to garnish
• Heat the low-fat spread in a heavy
saucepan. Add the mushrooms and
onion. Cook, stirring constantly with
a wooden spoon, for 3 minutes.
Add the flour and cook, stirring, for
1 minute.
• Remove from the heat. Gradually
blend in the stock, then the milk
and sweetcorn. Return to the heat,
bring to the boil, reduce the heat
and simmer the soup gently for
10 minutes, stirring occasionally.
Season with salt and pepper.
• Ladle into warm bowls and garnish
each serving with a swirl of cream.
ingredients
25g/1oz low-fat spread
25g/1oz plain flour
100g/4oz button mushrooms,
sliced
1 onion, finely chopped
300ml/10fl oz vegetable stock
300ml/10fl oz skimmed milk
350g/12oz canned sweetcorn
kernels, drained
salt and freshly ground
black pepper
4 teaspoons low-fat single
cream, to garnish
• Heat the low-fat spread in a heavy
saucepan. Add the mushrooms and
onion. Cook, stirring constantly with
a wooden spoon, for 3 minutes.
Add the flour and cook, stirring, for
1 minute.
• Remove from the heat. Gradually
blend in the stock, then the milk
and sweetcorn. Return to the heat,
bring to the boil, reduce the heat
and simmer the soup gently for
10 minutes, stirring occasionally.
Season with salt and pepper.
• Ladle into warm bowls and garnish
each serving with a swirl of cream.
STUFFED ZUCCHINI WITH YOGURT SAUCE
4 medium zucchini
Stuffing: 1/4 c. red lentils
1/2 c. bulgur
3 T. olive oil
1 onion, chopped
1/2 tomato, minced
1 clove garlic, mashed
1 tsp. salt
4 tsp. lemon juice
1/4 c. fresh parsley
Sauce: 2 tsp. cornstarch
2-1/2 c. plain yogurt
1 clove garlic, mashed
salt, pepper to taste
Wash zucchini well. Do not trim ends. Cut each zucchini in
half lengthwise. Scoop out all seeded portion of zucchini
flesh. Sprinkle a tiny amount of salt into each shell. Set
aside for an hour. Wash and drain lentils. Simmer them in
2 c. water for 2 minutes, then let sit, covered, for 45 minutes.
In a bowl, cover bulgur with 3 c. water and let sit for an hour.
When lentils have sat for 45 min, bring to simmer again. Lower
heat and simmer for ~10 minutes or until tender. Drain and put
in a bowl. Drain bulgur and squeeze out as much liquid as possible.
Put bulgur in same bowl as lentils. Heat olive oil in skillet over
medium flame. Saute onion for 2 minutes. Add tomato, saute for
another 2 minutes. Mix saute with lentils and bulgur. Add garlic,
salt, lemon juice and parsley, mix well. Arrange a steamer by
setting a colander on top of a large pot with an inch or so of
water. Stuff zucchini with lentil-bulgur mixture. Place stuffed
zucchini in colander and cover. Steam for 10-15 minutes until
zucchini shells are just tender. Sauce: Mix cornstarch and 1 T.
water in a bowl. Add the yogurt. Whisk until creamy. Put yogurt
in heavy saucepan and bring to simmer over medium-low heat,
stirring constantly. When yogurt begins to bubble, lower heat
and cook for 5 minutes, stirring gently. Add remaining sauce
ingredients and mix. Put cooked stuffed zucchini on plates
and top with sauce.
Stuffing: 1/4 c. red lentils
1/2 c. bulgur
3 T. olive oil
1 onion, chopped
1/2 tomato, minced
1 clove garlic, mashed
1 tsp. salt
4 tsp. lemon juice
1/4 c. fresh parsley
Sauce: 2 tsp. cornstarch
2-1/2 c. plain yogurt
1 clove garlic, mashed
salt, pepper to taste
Wash zucchini well. Do not trim ends. Cut each zucchini in
half lengthwise. Scoop out all seeded portion of zucchini
flesh. Sprinkle a tiny amount of salt into each shell. Set
aside for an hour. Wash and drain lentils. Simmer them in
2 c. water for 2 minutes, then let sit, covered, for 45 minutes.
In a bowl, cover bulgur with 3 c. water and let sit for an hour.
When lentils have sat for 45 min, bring to simmer again. Lower
heat and simmer for ~10 minutes or until tender. Drain and put
in a bowl. Drain bulgur and squeeze out as much liquid as possible.
Put bulgur in same bowl as lentils. Heat olive oil in skillet over
medium flame. Saute onion for 2 minutes. Add tomato, saute for
another 2 minutes. Mix saute with lentils and bulgur. Add garlic,
salt, lemon juice and parsley, mix well. Arrange a steamer by
setting a colander on top of a large pot with an inch or so of
water. Stuff zucchini with lentil-bulgur mixture. Place stuffed
zucchini in colander and cover. Steam for 10-15 minutes until
zucchini shells are just tender. Sauce: Mix cornstarch and 1 T.
water in a bowl. Add the yogurt. Whisk until creamy. Put yogurt
in heavy saucepan and bring to simmer over medium-low heat,
stirring constantly. When yogurt begins to bubble, lower heat
and cook for 5 minutes, stirring gently. Add remaining sauce
ingredients and mix. Put cooked stuffed zucchini on plates
and top with sauce.
WEST AFRICAN GROUNDNUT STEW
2 sweet potatoes, cubed
2 T. oil
3 cloves garlic, minced
3 T. fresh gingerroot, minced
2 T. ground coriander
1/2 tsp. cayenne
4 c. chopped onion
1 eggplant, cubed
2 tomatoes, chopped
1/4-1/2 c. stock or water
1 c. chopped zucchini
2 green bell peppers
2 c. tomato juice
1/2 c. peanut butter (I use almond butter cause I'm allergic to pb)
Steam or boil sweet potato cubes until tender. Saute garlic, ginger and
spices for 1 minute; add onions and cook until soft. Add tomatoes,
eggplant & stock/water; simmer 10 minutes. Add zucchini & bell
pepper, continue to simmer until all vegetables are tender, ~ 20 minutes.
Add sweet potatoes to stew along with tomato juice and almond butter.
Stir well and simmer on very low heat for 5-10 minutes, stirring to
prevent sticking. Serve on rice, couscous or millet.
2 T. oil
3 cloves garlic, minced
3 T. fresh gingerroot, minced
2 T. ground coriander
1/2 tsp. cayenne
4 c. chopped onion
1 eggplant, cubed
2 tomatoes, chopped
1/4-1/2 c. stock or water
1 c. chopped zucchini
2 green bell peppers
2 c. tomato juice
1/2 c. peanut butter (I use almond butter cause I'm allergic to pb)
Steam or boil sweet potato cubes until tender. Saute garlic, ginger and
spices for 1 minute; add onions and cook until soft. Add tomatoes,
eggplant & stock/water; simmer 10 minutes. Add zucchini & bell
pepper, continue to simmer until all vegetables are tender, ~ 20 minutes.
Add sweet potatoes to stew along with tomato juice and almond butter.
Stir well and simmer on very low heat for 5-10 minutes, stirring to
prevent sticking. Serve on rice, couscous or millet.
ZUCCHINI ANKARA
1/4 c. olive oil
2 c. chopped onions
3-4 cloves garlic
3 zucchini/yellow squash
1 tsp. marjoram
1 can garbanzos
1/2 c. sliced black olives
1 T. cumin
3-6 T. lemon juice
black pepper to taste
pinch cayenne
1 c. grated feta cheese
Saute onions and garlic in olive oil until onion is translucent.
Add squash & marjoram and cook on medium heat until squash is
just tender. Add garbanzos, olives, cumin (or 2 tsp. mint if
desired), lemon juice and seasonings. Cook until everything
is heated through. Ladle mixture over cooked rice or couscous.
Top with feta cheese.
2 c. chopped onions
3-4 cloves garlic
3 zucchini/yellow squash
1 tsp. marjoram
1 can garbanzos
1/2 c. sliced black olives
1 T. cumin
3-6 T. lemon juice
black pepper to taste
pinch cayenne
1 c. grated feta cheese
Saute onions and garlic in olive oil until onion is translucent.
Add squash & marjoram and cook on medium heat until squash is
just tender. Add garbanzos, olives, cumin (or 2 tsp. mint if
desired), lemon juice and seasonings. Cook until everything
is heated through. Ladle mixture over cooked rice or couscous.
Top with feta cheese.
Smooth cheese soup
serves 4
ingredients
1 large potato, diced
1 large carrot, diced
1 small onion, diced
1 celery stick, diced
600ml/1pt vegetable stock
1⁄2 teaspoon dried mixed herbs
100g/4oz low-fat Cheddar
cheese, grated
150ml/5fl oz skimmed milk
• Put the vegetables in a saucepan
with the stock and herbs. Bring to
the boil, reduce the heat, part-cover
and simmer gently for 15 minutes
until the vegetables are soft.
• Purée in a blender or food
processor, and return to the pan.
Add the cheese and milk, and heat
gently until the cheese melts. Ladle
into bowls and serve hot.
FD2F304A-
ingredients
1 large potato, diced
1 large carrot, diced
1 small onion, diced
1 celery stick, diced
600ml/1pt vegetable stock
1⁄2 teaspoon dried mixed herbs
100g/4oz low-fat Cheddar
cheese, grated
150ml/5fl oz skimmed milk
• Put the vegetables in a saucepan
with the stock and herbs. Bring to
the boil, reduce the heat, part-cover
and simmer gently for 15 minutes
until the vegetables are soft.
• Purée in a blender or food
processor, and return to the pan.
Add the cheese and milk, and heat
gently until the cheese melts. Ladle
into bowls and serve hot.
FD2F304A-
Red onion & beetroot soup
serves 6
ingredients
2 teaspoons olive oil
350g/12oz red onions, sliced
2 garlic cloves, crushed
275g/10oz cooked beetroot, cut
into matchsticks
1.2 litres/2pt vegetable stock
50g/2oz soup pasta, cooked
until al dente
2 tablespoons raspberry vinegar
salt and freshly ground
black pepper
• Heat the oil in a casserole dish
over a low heat, and add the
onion and garlic. Sweat gently for
20 minutes or until soft and tender.
• Add the beetroot, stock, pasta and
vinegar, and heat through. Season
with salt and pepper to taste, and
serve hot.
ingredients
2 teaspoons olive oil
350g/12oz red onions, sliced
2 garlic cloves, crushed
275g/10oz cooked beetroot, cut
into matchsticks
1.2 litres/2pt vegetable stock
50g/2oz soup pasta, cooked
until al dente
2 tablespoons raspberry vinegar
salt and freshly ground
black pepper
• Heat the oil in a casserole dish
over a low heat, and add the
onion and garlic. Sweat gently for
20 minutes or until soft and tender.
• Add the beetroot, stock, pasta and
vinegar, and heat through. Season
with salt and pepper to taste, and
serve hot.
FETTUCINE WITH ZUCCHINI AND MUSHROOMS
1 lb. pkg. fettucine
1/2 c. butter
1/2 lb. mushrooms
1.25 lb. zucchini
1 c. half-and-half
3/4 c. Parmesan
1/2 c. parsley
Cook fettucine al dente. Cut zucchini into julienne strips. While
pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes.
Add half-and-half to saute; reduce heat and simmer for 3 minutes. Add
cooked fettucine to saute, along with cheese and parsley, and toss to
mix well.
1/2 c. butter
1/2 lb. mushrooms
1.25 lb. zucchini
1 c. half-and-half
3/4 c. Parmesan
1/2 c. parsley
Cook fettucine al dente. Cut zucchini into julienne strips. While
pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes.
Add half-and-half to saute; reduce heat and simmer for 3 minutes. Add
cooked fettucine to saute, along with cheese and parsley, and toss to
mix well.
Onion avgolemono soup
ingredients
4 large onions, thinly sliced
50g/2oz low-fat spread or butter
450ml/3⁄4pt vegetable stock
450ml/3⁄4pt skimmed milk
2 egg yolks
1⁄2 teaspoon freshly squeezed
lemon juice
2 thick slices wholemeal bread,
cubed
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Melt the low-fat spread or butter in a heavy saucepan, add the onions
and cook gently, covered, for 10 minutes, stirring from time to time, until
soft. Add the stock, and season with a little salt and pepper. Bring to the
boil, reduce the heat and simmer gently for 30 minutes.
• Stir in the milk and heat through.
• Whisk the egg yolks with the lemon juice. Add 2 ladlefuls of the hot
soup and whisk well. Stir the egg and lemon mixture into the soup, and
heat through gently, still stirring, until slightly thickened. Do not allow the
soup to boil or the egg will curdle.
• To make the croûtons, spread out the bread cubes on a baking tray, and
bake in the oven for 10 minutes until a deep golden brown.
• Ladle the soup into warm individual bowls, and sprinkle with the
croûtons just before serving.
4 large onions, thinly sliced
50g/2oz low-fat spread or butter
450ml/3⁄4pt vegetable stock
450ml/3⁄4pt skimmed milk
2 egg yolks
1⁄2 teaspoon freshly squeezed
lemon juice
2 thick slices wholemeal bread,
cubed
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Melt the low-fat spread or butter in a heavy saucepan, add the onions
and cook gently, covered, for 10 minutes, stirring from time to time, until
soft. Add the stock, and season with a little salt and pepper. Bring to the
boil, reduce the heat and simmer gently for 30 minutes.
• Stir in the milk and heat through.
• Whisk the egg yolks with the lemon juice. Add 2 ladlefuls of the hot
soup and whisk well. Stir the egg and lemon mixture into the soup, and
heat through gently, still stirring, until slightly thickened. Do not allow the
soup to boil or the egg will curdle.
• To make the croûtons, spread out the bread cubes on a baking tray, and
bake in the oven for 10 minutes until a deep golden brown.
• Ladle the soup into warm individual bowls, and sprinkle with the
croûtons just before serving.
Chinese cabbage soup
serves 4
ingredients
450g/1lb pak choi
600ml/1pt vegetable stock
1 tablespoon rice wine vinegar
1 tablespoon light soy sauce
1 tablespoon caster sugar
1 tablespoon dry sherry
1 fresh red chilli, seeded and
thinly sliced
1 tablespoon cornflour
• Wash the pak choi thoroughly under cold running water, rinse and
drain. Pat dry with kitchen paper. Trim the stems from the pak choi, and
shred the leaves.
• Heat the stock in a large heavy saucepan. Add the pak choi and cook
for 10–15 minutes.
• Mix together the vinegar, soy sauce, sugar and sherry in a small bowl.
Add this mixture to the stock, together with the chilli. Bring to the boil,
reduce the heat and cook for 2–3 minutes.
• Blend the cornflour with 2 tablespoons water to form a paste, and
gradually stir into the soup. Cook, stirring constantly, until it thickens.
Cook for a further 4–5 minutes, then ladle the soup into warm individual
serving bowls and serve immediately.
ingredients
450g/1lb pak choi
600ml/1pt vegetable stock
1 tablespoon rice wine vinegar
1 tablespoon light soy sauce
1 tablespoon caster sugar
1 tablespoon dry sherry
1 fresh red chilli, seeded and
thinly sliced
1 tablespoon cornflour
• Wash the pak choi thoroughly under cold running water, rinse and
drain. Pat dry with kitchen paper. Trim the stems from the pak choi, and
shred the leaves.
• Heat the stock in a large heavy saucepan. Add the pak choi and cook
for 10–15 minutes.
• Mix together the vinegar, soy sauce, sugar and sherry in a small bowl.
Add this mixture to the stock, together with the chilli. Bring to the boil,
reduce the heat and cook for 2–3 minutes.
• Blend the cornflour with 2 tablespoons water to form a paste, and
gradually stir into the soup. Cook, stirring constantly, until it thickens.
Cook for a further 4–5 minutes, then ladle the soup into warm individual
serving bowls and serve immediately.
Potato & pork soup
serves 4
ingredients
1 litre/13⁄4pt chicken stock
2 large potatoes, diced
2 tablespoons rice wine vinegar
25g/1oz cornflour
100g/4oz pork fillet, sliced
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 carrot, cut into matchsticks
1 teaspoon chopped fresh
root ginger
3 spring onions, thinly sliced
1 red pepper, deseeded and sliced
225g/8oz canned bamboo shoots,
drained
• Put the chicken stock, potatoes and 1 tablespoon of the vinegar in a
heavy saucepan and bring to the boil. Reduce the heat until the stock is
just simmering.
• Mix the cornflour with 4 tablespoons water to make a paste, then stir
into the hot stock.
• Bring the stock back to the boil, stirring until thickened, then reduce the
heat until it is just simmering again.
• Put the pork in a glass or ceramic dish, and season with the remaining
vinegar, the soy sauce and the sesame oil.
• Add the pork, carrot and ginger to the stock and cook for 10 minutes.
Stir in the spring onions, pepper and bamboo shoots. Cook for a further
5 minutes. Pour into warm serving bowls and serve immediately.
ingredients
1 litre/13⁄4pt chicken stock
2 large potatoes, diced
2 tablespoons rice wine vinegar
25g/1oz cornflour
100g/4oz pork fillet, sliced
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 carrot, cut into matchsticks
1 teaspoon chopped fresh
root ginger
3 spring onions, thinly sliced
1 red pepper, deseeded and sliced
225g/8oz canned bamboo shoots,
drained
• Put the chicken stock, potatoes and 1 tablespoon of the vinegar in a
heavy saucepan and bring to the boil. Reduce the heat until the stock is
just simmering.
• Mix the cornflour with 4 tablespoons water to make a paste, then stir
into the hot stock.
• Bring the stock back to the boil, stirring until thickened, then reduce the
heat until it is just simmering again.
• Put the pork in a glass or ceramic dish, and season with the remaining
vinegar, the soy sauce and the sesame oil.
• Add the pork, carrot and ginger to the stock and cook for 10 minutes.
Stir in the spring onions, pepper and bamboo shoots. Cook for a further
5 minutes. Pour into warm serving bowls and serve immediately.
Consommé
serves 6
ingredients
1.25 litres/21⁄4pt beef stock
225g/8oz extra lean beef mince
2 tomatoes, chopped
2 large carrots, chopped
1 large onion, chopped
2 celery sticks, chopped
1 turnip, chopped
1 bouquet garni
2 egg whites
shells of 2 eggs, crushed
1 tablespoon sherry
salt and freshly ground
black pepper
• Put the stock and beef mince in a heavy saucepan. Add the tomatoes,
carrots, onion, celery, turnip, bouquet garni, egg whites, egg shells and
plenty of seasoning.
• Bring almost to the boiling point, whisking all the time with a flat whisk.
• Cover and simmer for 1 hour, taking care not to allow the layer of froth
on top of the soup to break.
• Carefully pour the soup through a scalded fine cloth such as muslin,
keeping the froth back. Repeat if necessary until the liquid is clear. Add
the sherry and reheat. Serve hot.
ingredients
1.25 litres/21⁄4pt beef stock
225g/8oz extra lean beef mince
2 tomatoes, chopped
2 large carrots, chopped
1 large onion, chopped
2 celery sticks, chopped
1 turnip, chopped
1 bouquet garni
2 egg whites
shells of 2 eggs, crushed
1 tablespoon sherry
salt and freshly ground
black pepper
• Put the stock and beef mince in a heavy saucepan. Add the tomatoes,
carrots, onion, celery, turnip, bouquet garni, egg whites, egg shells and
plenty of seasoning.
• Bring almost to the boiling point, whisking all the time with a flat whisk.
• Cover and simmer for 1 hour, taking care not to allow the layer of froth
on top of the soup to break.
• Carefully pour the soup through a scalded fine cloth such as muslin,
keeping the froth back. Repeat if necessary until the liquid is clear. Add
the sherry and reheat. Serve hot.
Watercress soup
serves 6
ingredients
1 onion, chopped
15g/1⁄2oz butter
350g/12oz watercress, roughly
chopped
1 tablespoon plain flour
1.2 litres/2pt vegetable stock
1⁄4 teaspoon grated nutmeg
50ml/2fl oz single cream
2 eggs, hard-boiled and finely
chopped
salt and freshly ground
black pepper
• Sweat the onion in the butter for
2 minutes, add the watercress and
cook, stirring with a wooden
spoon, for a further 2 minutes. Stir
in the flour. Remove from the heat
and gradually blend in the stock.
• Return to the heat, and bring to the
boil, stirring. Season with salt,
pepper and nutmeg. Reduce the
heat and simmer for 20 minutes.
• Blend or process to a purée, and
return to a clean pan. Stir in the
cream and reheat gently. Sprinkle
the chopped eggs on top and serve.
ingredients
1 onion, chopped
15g/1⁄2oz butter
350g/12oz watercress, roughly
chopped
1 tablespoon plain flour
1.2 litres/2pt vegetable stock
1⁄4 teaspoon grated nutmeg
50ml/2fl oz single cream
2 eggs, hard-boiled and finely
chopped
salt and freshly ground
black pepper
• Sweat the onion in the butter for
2 minutes, add the watercress and
cook, stirring with a wooden
spoon, for a further 2 minutes. Stir
in the flour. Remove from the heat
and gradually blend in the stock.
• Return to the heat, and bring to the
boil, stirring. Season with salt,
pepper and nutmeg. Reduce the
heat and simmer for 20 minutes.
• Blend or process to a purée, and
return to a clean pan. Stir in the
cream and reheat gently. Sprinkle
the chopped eggs on top and serve.
Vichyssoise
serves 6
ingredients
50g/2oz butter
3 large leeks, trimmed and
thinly sliced
1 onion, thinly sliced
500g/1lb 2oz potatoes, chopped)
900ml/11⁄2pt vegetable stock
2 teaspoons lemon juice
pinch of ground nutmeg
1⁄4 teaspoon ground coriander
1 bay leaf
1 egg yolk
150ml/5fl oz single cream
salt and freshly ground
black pepper
• Melt the butter in a saucepan, and sweat the leeks and onion, stirring
occasionally, for about 5 minutes. Add the potatoes, stock, lemon juice,
nutmeg, coriander and bay leaf. Season with salt and pepper. Bring to
the boil, cover and simmer for 30 minutes until the vegetables are soft.
• Cool the soup a little, remove the bay leaf and purée the soup in a
blender or food processor until smooth. Pour into a clean pan.
• Blend the egg yolk into the cream, add a little of the soup to the mixture,
then whisk it all back into the soup and reheat gently. Cool and chill
before serving.
ingredients
50g/2oz butter
3 large leeks, trimmed and
thinly sliced
1 onion, thinly sliced
500g/1lb 2oz potatoes, chopped)
900ml/11⁄2pt vegetable stock
2 teaspoons lemon juice
pinch of ground nutmeg
1⁄4 teaspoon ground coriander
1 bay leaf
1 egg yolk
150ml/5fl oz single cream
salt and freshly ground
black pepper
• Melt the butter in a saucepan, and sweat the leeks and onion, stirring
occasionally, for about 5 minutes. Add the potatoes, stock, lemon juice,
nutmeg, coriander and bay leaf. Season with salt and pepper. Bring to
the boil, cover and simmer for 30 minutes until the vegetables are soft.
• Cool the soup a little, remove the bay leaf and purée the soup in a
blender or food processor until smooth. Pour into a clean pan.
• Blend the egg yolk into the cream, add a little of the soup to the mixture,
then whisk it all back into the soup and reheat gently. Cool and chill
before serving.
Vegetable soup
serves 4
ingredients
1 onion, diced
3 garlic cloves, finely chopped
1 tablespoon olive oil
175g/6oz carrots, chopped
175g/6oz celery, chopped
1 small courgette, chopped
1 small yellow squash, chopped,
200g/7oz fresh broccoli, broken
into florets
200g/7oz fresh cauliflower,
chopped
100g/4oz mushrooms, sliced
400g/14oz canned chopped
tomatoes
200ml/7fl oz tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
3 chicken stock cubes, crumbled
• Lightly sauté the garlic and onions in the oil. Add the carrots and celery,
and sweat for 3–5 minutes.
• Add the courgette and squash. Cook for a further 3–5 minutes, then add
the remaining ingredients and 1.8 litres/3pt water. Bring to the boil and
simmer for 15 minutes. Serve hot.
ingredients
1 onion, diced
3 garlic cloves, finely chopped
1 tablespoon olive oil
175g/6oz carrots, chopped
175g/6oz celery, chopped
1 small courgette, chopped
1 small yellow squash, chopped,
200g/7oz fresh broccoli, broken
into florets
200g/7oz fresh cauliflower,
chopped
100g/4oz mushrooms, sliced
400g/14oz canned chopped
tomatoes
200ml/7fl oz tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
3 chicken stock cubes, crumbled
• Lightly sauté the garlic and onions in the oil. Add the carrots and celery,
and sweat for 3–5 minutes.
• Add the courgette and squash. Cook for a further 3–5 minutes, then add
the remaining ingredients and 1.8 litres/3pt water. Bring to the boil and
simmer for 15 minutes. Serve hot.
ZUCCHINI MUFFINS (originally carrots instead of zucchini)
1/2 c. all purpose flour
1/2 c. whole wheat flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
4 egg whites
2/3 c. sugar
1/4 c. oil
1/2 tsp. vanilla
1-1/2 c. shredded zucchini
1/2 c. raisins (optional)
Sift together flours, baking powder, cinnamon, baking soda and salt.
In a large bowl whisk together egg whites, sugar, oil, and vanilla.
Mix in dry ingredients until combined. Stir in zucchini and
raisins (if desired), spoon mix into prepared muffin cups.
Bake at 375F for 20 min. or until toothpick comes out clean.
Makes 1 dozen.
1/2 c. whole wheat flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
4 egg whites
2/3 c. sugar
1/4 c. oil
1/2 tsp. vanilla
1-1/2 c. shredded zucchini
1/2 c. raisins (optional)
Sift together flours, baking powder, cinnamon, baking soda and salt.
In a large bowl whisk together egg whites, sugar, oil, and vanilla.
Mix in dry ingredients until combined. Stir in zucchini and
raisins (if desired), spoon mix into prepared muffin cups.
Bake at 375F for 20 min. or until toothpick comes out clean.
Makes 1 dozen.
Vegetable minestrone
serves 6
ingredients
pinch of saffron strands
1 onion, chopped
1 leek, sliced
1 celery stick, sliced
2 carrots, diced
3 garlic cloves, crushed
600ml/1pt chicken stock
850g/13⁄4lb canned chopped
tomatoes
50g/2oz frozen peas
50g/2oz soup pasta
1 teaspoon caster sugar
salt and freshly ground
black pepper
• Soak the saffron strands in
1 tablespoon boiling water. Leave
to stand for 10 minutes.
• Put the onion, leek, celery, carrots
and garlic in a large pan. Add the
stock, bring to the boil, cover and
simmer for about 10 minutes.
• Add the tomatoes, the saffron and
its soaking liquid and the peas.
Bring back to the boil and add the
pasta. Simmer for 10 minutes until
the pasta is al dente.
• Sprinkle in the sugar, and season
with salt and pepper. Stir through
and serve hot.
ingredients
pinch of saffron strands
1 onion, chopped
1 leek, sliced
1 celery stick, sliced
2 carrots, diced
3 garlic cloves, crushed
600ml/1pt chicken stock
850g/13⁄4lb canned chopped
tomatoes
50g/2oz frozen peas
50g/2oz soup pasta
1 teaspoon caster sugar
salt and freshly ground
black pepper
• Soak the saffron strands in
1 tablespoon boiling water. Leave
to stand for 10 minutes.
• Put the onion, leek, celery, carrots
and garlic in a large pan. Add the
stock, bring to the boil, cover and
simmer for about 10 minutes.
• Add the tomatoes, the saffron and
its soaking liquid and the peas.
Bring back to the boil and add the
pasta. Simmer for 10 minutes until
the pasta is al dente.
• Sprinkle in the sugar, and season
with salt and pepper. Stir through
and serve hot.
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