LETS START WITH APPETIZERS
Lettuce & Avocado Salad
2 cos or romaine lettuce
1 large ripe avocado
1 teaspoon lemon juice
2 cos or romaine lettuce
1 large ripe avocado
1 teaspoon lemon juice
DRESSING:
4 oz raspberries
2 teaspoons sugar
5 teaspoons distilled malt vinegar
3 tablespoons sunflower oil
salt to taste
pepper to taste
chives, to garnish
First prepare dressing: put 3 ounces of raspberries in a bowl; add sugar. Set aside remaining raspberries for garnish. Heat vinegar in a small saucepan until hot; pour over raspberries and leave to cool. Strain through a fine nylon sieve into a bowl, pressing raspberries with the back of a wooden spoon to extract all the juice and flesh. Add oil to raspberry mixture in bowl and season with salt and pepper. Whisk together until blended.
Cut lettuce neatly into quarters and arrange on a serving platter. Halve avocado, remove stone and peel away skin; cut flesh neatly lengthwise into slices and brush with lemon juice.
Arrange avocado slices and lettuce on individual serving dishes. Just before serving, whisk dressing again and spoon a little over salad. Serve remainder separately. Garnish salad with remaining raspberries and chives.
Serves 4 .
4 oz raspberries
2 teaspoons sugar
5 teaspoons distilled malt vinegar
3 tablespoons sunflower oil
salt to taste
pepper to taste
chives, to garnish
First prepare dressing: put 3 ounces of raspberries in a bowl; add sugar. Set aside remaining raspberries for garnish. Heat vinegar in a small saucepan until hot; pour over raspberries and leave to cool. Strain through a fine nylon sieve into a bowl, pressing raspberries with the back of a wooden spoon to extract all the juice and flesh. Add oil to raspberry mixture in bowl and season with salt and pepper. Whisk together until blended.
Cut lettuce neatly into quarters and arrange on a serving platter. Halve avocado, remove stone and peel away skin; cut flesh neatly lengthwise into slices and brush with lemon juice.
Arrange avocado slices and lettuce on individual serving dishes. Just before serving, whisk dressing again and spoon a little over salad. Serve remainder separately. Garnish salad with remaining raspberries and chives.
Serves 4 .
Nutrition
Calories: 302
Protein: 0 g
Carbohydrates: 38 g
Sodium: 1 mg
Saturated Fat: 0 g
Fiber: 2 g
Vitamin A: 7 IU
Thiamine: 17 mg
Riboflavin: 49 mg
Niacin: 0 mg
Vitamin B6: 32 mg
Vitamin B12: 0 mcg
Calcium: 12 mg
Iron: 0 mg
Magnesium: 10 mg
Potassium: 96 mg
Zinc: 0 mg
Fat: 3 g
Cholesterol: 0 mg
Vitamin C: 14 mg
Calories: 302
Protein: 0 g
Carbohydrates: 38 g
Sodium: 1 mg
Saturated Fat: 0 g
Fiber: 2 g
Vitamin A: 7 IU
Thiamine: 17 mg
Riboflavin: 49 mg
Niacin: 0 mg
Vitamin B6: 32 mg
Vitamin B12: 0 mcg
Calcium: 12 mg
Iron: 0 mg
Magnesium: 10 mg
Potassium: 96 mg
Zinc: 0 mg
Fat: 3 g
Cholesterol: 0 mg
Vitamin C: 14 mg
OR
Blue Cheese & Broccoli Soup
6 oz potatoes
2 tablespoons butter
1 onion, finely chopped
4 1/2 cups chicken stock
12 oz broccoli
salt
freshly ground pepper
4 oz blue cheese
6 oz potatoes
2 tablespoons butter
1 onion, finely chopped
4 1/2 cups chicken stock
12 oz broccoli
salt
freshly ground pepper
4 oz blue cheese
GARLIC CROUTONS:
2 slices white bread, crusts removed
2 tablespoons sunflower oil
1 tablespoon butter
1 clove garlic, finely chopped
Peel potatoes and cut into 1-inch cubes.
Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, 5 minutes or until soft. Add stock and potatoes, bring to a boil, reduce heat, cover and simmer 10 minutes. Cut broccoli into flowerets and add to pan. Return to a boil, reduce heat, cover and simmer 10 minutes or until vegetables are tender.
Meanwhile, make croutons. Cut bread into shapes with a pastry cutter. Heat oil, butter and garlic in a skillet and fry bread shapes on both sides until golden and crisp. Remove with a slotted spoon and drain on paper towels. Puree soup in a blender or food processor. Return to rinsed-out pan, add salt and pepper, then crumble in cheese. Reheat gently without boiling, until cheese has melted. Garnish with croutons and serve.
Makes 6 servings.
2 slices white bread, crusts removed
2 tablespoons sunflower oil
1 tablespoon butter
1 clove garlic, finely chopped
Peel potatoes and cut into 1-inch cubes.
Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, 5 minutes or until soft. Add stock and potatoes, bring to a boil, reduce heat, cover and simmer 10 minutes. Cut broccoli into flowerets and add to pan. Return to a boil, reduce heat, cover and simmer 10 minutes or until vegetables are tender.
Meanwhile, make croutons. Cut bread into shapes with a pastry cutter. Heat oil, butter and garlic in a skillet and fry bread shapes on both sides until golden and crisp. Remove with a slotted spoon and drain on paper towels. Puree soup in a blender or food processor. Return to rinsed-out pan, add salt and pepper, then crumble in cheese. Reheat gently without boiling, until cheese has melted. Garnish with croutons and serve.
Makes 6 servings.
Nutrition
Calories: 107
Protein: 2 g
Carbohydrates: 7 g
Sodium: 460 mg
Saturated Fat: 4 g
Fiber: 1 g
Vitamin A: 92 IU
Thiamine: 30 mg
Riboflavin: 67 mg
Niacin: 0 mg
Vitamin B6: 84 mg
Vitamin B12: 0 mcg
Calcium: 56 mg
Iron: 0 mg
Magnesium: 12 mg
Potassium: 148 mg
Zinc: 0 mg
Fat: 6 g
Cholesterol: 15 mg
Vitamin C: 23 mg
Calories: 107
Protein: 2 g
Carbohydrates: 7 g
Sodium: 460 mg
Saturated Fat: 4 g
Fiber: 1 g
Vitamin A: 92 IU
Thiamine: 30 mg
Riboflavin: 67 mg
Niacin: 0 mg
Vitamin B6: 84 mg
Vitamin B12: 0 mcg
Calcium: 56 mg
Iron: 0 mg
Magnesium: 12 mg
Potassium: 148 mg
Zinc: 0 mg
Fat: 6 g
Cholesterol: 15 mg
Vitamin C: 23 mg
OR MAYBE
Oysters with Caviar & 'Seaweed'
24 large oysters, cleaned
12 quail eggs
4 oz creme fraiche
1 tablespoon snipped chives
2 oz caviar
24 large oysters, cleaned
12 quail eggs
4 oz creme fraiche
1 tablespoon snipped chives
2 oz caviar
SEAWEED:
1 lb green cabbage
vegetable oil for deep-frying
1 teaspoon sugar
salt to taste
Open oysters and discard flatter top shells. Boil quai eggs for 1 minute, drain, cool and shell. Mix together creme fraiche and chives.
To make 'seaweed', shred cabbage by rolling up leaves tightly and slicing thinly with a sharp knife. Heat oil to 350F (175C). Add a handful of cabbage, taking care as the oil will pop, count to ten, then remove with a slotted spoon. Drain well on absorbent paper towels. Repeat with remaining cabbage. Sprinkle with sugar and salt.
Arrange 'seaweed' on 4 individual serving plates. Place 6 oysters on each plate. On each shell place a halved quail egg, a spoonful of creme fraiche and a little caviar. Serve immediately, as a starter.
Serves 4 .
1 lb green cabbage
vegetable oil for deep-frying
1 teaspoon sugar
salt to taste
Open oysters and discard flatter top shells. Boil quai eggs for 1 minute, drain, cool and shell. Mix together creme fraiche and chives.
To make 'seaweed', shred cabbage by rolling up leaves tightly and slicing thinly with a sharp knife. Heat oil to 350F (175C). Add a handful of cabbage, taking care as the oil will pop, count to ten, then remove with a slotted spoon. Drain well on absorbent paper towels. Repeat with remaining cabbage. Sprinkle with sugar and salt.
Arrange 'seaweed' on 4 individual serving plates. Place 6 oysters on each plate. On each shell place a halved quail egg, a spoonful of creme fraiche and a little caviar. Serve immediately, as a starter.
Serves 4 .
Nutrition
Calories: 79
Protein: 3 g
Carbohydrates: 5 g
Sodium: 157 mg
Saturated Fat: 3 g
Fiber: 0 g
Vitamin A: 97 IU
Thiamine: 61 mg
Riboflavin: 106 mg
Niacin: 0 mg
Vitamin B6: 102 mg
Vitamin B12: 2 mcg
Calcium: 80 mg
Iron: 1 mg
Magnesium: 40 mg
Potassium: 221 mg
Zinc: 0 mg
Fat: 5 g
Cholesterol: 61 mg
Vitamin C: 35 mg
Calories: 79
Protein: 3 g
Carbohydrates: 5 g
Sodium: 157 mg
Saturated Fat: 3 g
Fiber: 0 g
Vitamin A: 97 IU
Thiamine: 61 mg
Riboflavin: 106 mg
Niacin: 0 mg
Vitamin B6: 102 mg
Vitamin B12: 2 mcg
Calcium: 80 mg
Iron: 1 mg
Magnesium: 40 mg
Potassium: 221 mg
Zinc: 0 mg
Fat: 5 g
Cholesterol: 61 mg
Vitamin C: 35 mg
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