Vegetables and rice with fluffy eggs
Requirements (4 persons)
1 onion
1 clove of garlic
2 carrots
2 spring onions
50 g snow peas
1 red bell pepper
1 tablespoon margarine
pepper
salt
3 eggs
50 g soy sprouts
375 g cooked rice
a few sprigs of coriander
4 tablespoons of soy sauce
Method of preparation
Cut the vegetables into small cubes. Put a little margarine in a (wok) pan, fry the vegetables in it and season them with salt and pepper as soon as they start to ‘sweat’. Beat the eggs until fluffy and pour them over the vegetables. Only now add the soybean sprouts. Then add the cooked rice and chopped coriander. Finally, add the soy sauce and serve.
Greek Salad
1 (Romaine) lettuce
1 cucumber
3 tomatoes
1 red bell pepper
1 onion
200 g feta cheese
Olive oil
Vinegar
Pepper
Optional: olives
Method
Wash and drain the lettuce. Wash and deseed the tomatoes. Wash and cut the bell pepper and cucumber. Cut the onion into half rings. Mix all ingredients in a salad bowl and add the feta cheese, cut into cubes. Season with olive oil, vinegar and pepper. Add some olives if desired.
Serve with bread.
Strawberry parfait with light ricotta
250 g light ricotta cheese
600 g strawberries
125 g light fresh cheese, at room temperature
1 tablespoon of water
Powdered sugar to taste
Vanilla extract (optional, or powder) to taste
4 tablespoons crunchy or granola
2 tablespoons finely chopped (or optional: toasted) almonds
Method
Wash the strawberries and cut them into slices. Blend half the strawberries in a food processor (or crush them with a fork) and set aside.
Mix with a beater the ricotta, the fresh cheese, and the water. Season with vanilla and icing sugar.
Arrange the crunchy or granola in 4 glasses first. Then alternate a layer of strawberry puree, a layer of ricotta mixture and a layer of strawberry slices until they are used up. Finish with strawberry puree.
Chill in the refrigerator for 2 hours and sprinkle with chopped almonds.
Onion soup
6 onions
30 g oil or vegetable margarine
30 g of flour
4 slices of toasted bread
8 tbsp (freshly ground) Gruyère, Emmenthal or a mixture of both
1 cube of lean stock (chicken or vegetables)
pepper, nutmeg, pinch of salt
Method of preparation
Clean the onions, chop them finely and fry them in the oil or margarine. Sprinkle with the flour and let it brown. Add a litre of water, then the stock cube, pepper, nutmeg and some salt. Cook for 20 minutes.
Arrange a layer of grated cheese and a slice of toast on the bottom of 4 soup plates. Pour the soup over it, sprinkle with the rest of the cheese and gratin under the grill.
Turkey stew with spinach and mushrooms
800 g spinach (fresh or frozen, already thawed)
450 g turkey steaks
1 box uncut mushrooms de Paris
4 tbsp concentrated milk
30 g vegetable fat
juice of 1 lemon
pepper, salt
Method
Cut the turkey steaks into equal strips. Take a pan and heat half of the fat. Bake the cut turkey steaks well until they are golden brown. Then remove them from the pan and keep them aside. Place the drained mushrooms in the pan. Let them fry for 5 minutes.
Drain the spinach, squeeze it in a sieve to remove all the water. Melt the rest of the fat in a frying pan and add the spinach, mushrooms and turkey. Season with pepper and some salt. Sprinkle with the lemon juice and pour over the concentrated milk.
Mix well. With the lid on the casserole cook for 10 minutes on a low heat. Serve hot.
Tender Green – non-alcoholic cocktail
4 kiwis
300 ml cool mineral water
4 tablespoons cane sugar syrup (optional)
1 lime (green lemon)
Method
Peel the kiwis and remove the black seeds. Mix the flesh of the kiwis with the mineral water and the cane sugar syrup (optional). Squeeze the lime and add the juice to the drink. Serve cool.