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Soups & Sauces
 -
1
large head of garlic, split in half horizontally -
1
teaspoon olive oil -
3
large baking potatoes peeled & quartered -
3
tablespoons low-fat margarine -
1
cup low-fat milk or soymilk -
salt
to taste -
1/4
teaspoon ground white pepper Drizzle
garlic with oil. Wrap securely in foil and roast in preheated oven (350°F) gas
mark 4 for 30 to 40 minutes, or until soft. Cool, then squeeze garlic out of skins;
refrigerate. Discard skins. Cover potatoes with water, add salt and bring to a
boil. cover; cook for 20 to 30 minutes, or until fork-tender. Drain, reserve cooking
water. Mash potatoes well. Add garlic, margarine, salt, pepper and milk or soymilk.
Whip potatoes, adding reserved cooking liquid 1/4 cup at a time until potatoes
are fluffy and light but still hold shape. Back to top
Quick Gazpacho (Serves
4)
-
400g/14oz can of tomatoes -
3 tablespoons of olive oil -
3 tablespoons of red wine vinegar -
1 onion finely chopped -
1/2 cucumber diced -
1 green pepper cored seeded and
diced -
150ml/1/4
pint of tomato juice -
salt
and pepper Puree
the tomatoes with the oil and vinegar in a blender of food processor or by rubbing
through a seive. Stir in the remaining ingredients adding salt and pepper to taste.
Chill well before serving.Back to top
Lemongrass Primavera
Sauce (Serves 4)
-
2
stalks of fresh lemongrass -
100g/3½oz
of fine green beans -
125ml/4
floz of olive oil -
3
tablespoons of fresh young peas -
4
plum tomatoes -
1
shallot finely chopped -
grated
rind of 1 small lemon -
a
squeeze of fresh lemon juice -
finely
chopped stoned black olives to garnish -
salt
and freshly ground black pepper Trim
the lemongrass then cut in half lengthways, slice finely and place in a saucepan
with the oil, heat slowly until hot but not boiling. Remove from the heat and
leave to infuse for 5 minutes. Trim the beans and cut into 2.5cm/1" lengths.
Blanch in boiling water for 2 minutes then add the peas and cook for another minute,
drain and rinse in cold running water, dry with kitchen roll. Score the base of
each tomato with a sharp knife, place in a bowl and cover with boiling water for
about 1 minute, drain and rinse in cold water then peel off the skins, quarter
the tomatoes, seed, core and dice finely. Strain the infused oil through a seive
and discard the lemongrass. Mix the oil with the shallot, lemon rind and juice
and the beans peas and sliced tomatoes, season to taste. Toss with freshly cooked
pasta garnish with black olives. Serve immediately. Back to top
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