Almond and Celery Soup – Serves 4
Ingredients:
1 small onion (finely chopped)
6 celery sticks (finely chopped)
1 tsp parsley (coarsely chopped)
1 tsp dill seed
2 oz. almonds (blanched)
½ pint chicken stock
½ pint skimmed milk
3 tbsp natural low-fat yogurt
1 egg yolk
l tbsp almonds (toasted and flaked, for garnishing)
Directions:
- Combine onion, celery, parsley, dill seed, almonds, chicken stock, and milk in a saucepan. Mix well.
- Boil the mixture and simmer for 12 minutes till the vegetables turn tender.
- Remove and pour the contents into a food processor.
- Blend the mixture to a smooth liquid.
- Return to soup to the saucepan.
- In another small bowl, whisk together yogurt and egg yolk.
- Add the yogurt mixture into the soup. Stir well.
- Heat the soup gently. Do not boil it.
- Ladle warm soup into soup bowls.
- Sprinkle with toasted almonds and serve warm.
Chicken Curry – Serves 4-5
Ingredients:
2 T. margarine
½ medium onion
2-3 t curry powder ( or more to taste}
3 T flour
2 c chicken, cooked and diced
3 c chicken broth
salt to taste
Directions:
- Melt margarine and brown onion.
- Add flour and curry powder. More can be added later if you want more spice.
- Add liquid and simmer.
- Add chicken and simmer. It should thicken up some. Making it a day ahead enhances the flavor.
- Serve with rice and bananas. Other condiments: raisins, cashews, almonds, chutney.
Asparagus Au Gratin
Ingredients:
2 tbsp butter
1 tbsp salt
2 tbsp flour
2 cups milk
1 cup cheese (shredded)
1 ½ cups cracker crumbs
¾ cup walnuts (chopped)
1 to 1 ½ pounds fresh asparagus trimmed and cooked, or frozen asparagus thawed.
Directions:
- Melt butter in a saucepan and stir in flour and salt until smooth.
- Gradually add milk and continue to cook till the sauce thickens. Keep stirring constantly.
- Add in shredded cheese.
- Combine cracker crumbs and chopped walnuts.
- Place a layer of asparagus in a buttered casserole. Add a layer of cracker mixture, followed by a layer of sauce.
- Repeat the layers, using the remaining ingredients.
- Bake at a temperature of 375 degrees for 15 to 20 minutes, or until the top is browned.
- Serve hot.
Mango Ice Cream – Serves 4-6
Ingredients:
¾ c heavy cream
2 tsp extra fine sugar
1 ¾ c mango juice
¼ tsp ground cinnamon
almonds to decorate
Directions:
- Pour the cream into a large bowl. Add the sugar an whisk lightly until dissolved. Stir in mango juice and cinnamon.
- Cover the bowl and place in the freezer for 4 hours or preferably overnight until set. During the first hour of freezing, gently shake the bowl three times.
- Decorate with almonds.