Monday, 29 August 2016

Lemon Mousse with Cranberry Sauce

6 servings
Preparation 30 minutes / Standing 8 hours
260 calories per serving

vegetable oil spray, to grease the pan or the ramekins
2 eggs, size large
1/4 cup lemon juice, freshly squeezed
1/2 cup sugar
1 pinch salt
3/4 cup whipping cream 35%
Cranberry Sauce (recipe below)

Prepare the lemon mousse:
Lightly oil the bottom and sides of a large spring form pan or of individual ramekins.
Separate the egg whites from the yolks and put them in 2 separate bowls.  Combine the egg yolks with the lemon juice and about 1/4 of the sugar.  Set aside.
In the other bowl, beat the egg whites using an electric mixer until foamy, then add the salt and continue to beat until soft peaks form.  Gradually add the remaining sugar, beating until the egg whites are glossy and stand in stiff peaks, about 7-8 minutes.  Set aside.
Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks form.  Gently fold the whipped cream and egg whites into the yolk mixture using a spatula.
Carefully spoon the mixture into the pan or distribute it into the ramekins.  Cover with foil and freeze at least 8 hours if using the pan, or 2-3 hours for the ramekins.

Unmould and garnish with the cranberry sauce.
Just before serving, remove the frozen mousse from the springform pan and place it on a serving plate.  If you are using ramekins, turn them upside-down onto individual serving plates.  To make ramekin unmoulding easier, pour about 2 cm of hot water in a large bowl, then immerse the bottom of the ramekins in the water for about 1 minute.
Spoon the sauce over the individual servings then serve.

Cranberry Sauce

8 servings (2 cups)
Preparation 5 minutes / Cooking 5 minutes / Standing 1 hour

2 cups cranberries, fresh or frozen
1/2 cup water
1/2 cup sugar
2 tsp cornstarch

In a saucepan, stir together the cranberries, water, and sugar.  Bring to a boil, with constant stirring.  When the sugar is fully dissolved, add the cornstarch through a sieve, in order to avoid lumps.  Reduce the heat to low and continue to cook 6-7 minutes until the berries burst.  Chill 1 hour in the refrigerator before serving.

The sauce keeps 7 days in the refrigerator or up to 3 months in the freezer.

FRESH, LIGHT, DELICIOUS.  A GREAT DESSERT ESPECIALLY AFTER A HEAVY OR SPICY MEAL.

Hummus

2 servings
Soaking 8 hours / Preparation 15 minutes / Cooking 45 minutes
410 calories per serving

1/4 cup chickpeas / Garbanzo beans (dried)
1/2 clove garlic
5 tsp Tahini paste
1 tbsp lemon juice
2 tbsp olive oil
salt and pepper to taste
1 tsp extra virgin olive oil
1 tsp pine nuts
1/8 tsp paprika
1 pita bread
1 stalk celery
1 carrot
2 radishes
1/2 cucumber

The chickpeas must be soaked in water overnight.  
Cook the chickpeas about 45 minutes.  Drain the chickpeas and reserve some of the cooking water to dilute the hummus.
In a food processor, puree the chickpeas with the garlic, tahini, lemon juice and 2 tbsp olive oil until the hummus is smooth.  Add salt and pepper to taste.  Add a few tbsp of the cooking water, if necessary, to thin the hummus to the desired consistency.
Transfer to a bowl.  Drizzle with olive oil, sprinkle with pine nuts and a pinch of paprika.  
Serve with pita bread and vegetables.

Keep up to 3 days, covered, in the refrigerator, 3 months in the freezer.

From http://www.soscuisine.com/

DELICIOUS!!!!!!!  Much better than store-bought hummus . . . lighter, smoother texture.  I ate far too much hummus today . . . LOL

Curried Lentil and Vegetable Soup

4 servings

Preparation 10 minutes / Cooking 45 minutes
220 calories per serving

1-1/4 cup green-brown lentils (dried)
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/2 stalk celery, finely chopped
1 clove garlic, minced or pressed
1/4 dried chili pepers, minced
1/2 tbsp gingerroot, minced
1 tbsp olive oil
3/4 tsp curry powder
1/2 tsp ground cumin
1 bay leaf
4-1/2 water
3 cups spinach, coarsely chopped
salt and pepper to taste
1/4 cup yogurt, plain, 2%

Rinse and drain the lentils, then set aside.
Prepare the vegetables. Finely chop the onions, carrots, and celery, mince or press the garlic. Mince the chili pepper and ginger. Set aside.
Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, then saute 8-10 minutes until they are golden-coloured with occasional stirring. Stir in the curry powder, chili pepper, ginger, cumin and bay leaf. Cook 1 minute with stirring, then pour in the water and lentils. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are tender, about 30 minutes. Add more water to thin the soup, if desired.
Add the spinach to the soup and simmer until it is wilted, about 5 minutes. Season with salt and pepper to taste. Remove the bay leaf.
Ladle the soup into bowls. Top each serving with a spoonful of yogurt and serve.

This soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.

From http://www.soscuisine.com/ 

REALLY ENJOYED THIS SOUP. MILD FLAVOUR. FRAGRANT. THE LENTILS HAVE A REALLY "MEATY" TEXTURE AND FLAVOUR. THE CURRY IS VERY UNDERSTATED.

Sunday, 28 August 2016

Lettuce, Clementine and Fig Salad

2 servings

Preparation 10 minutes
200 calories per serving

1/2 Boston lettuce, or curly leaf
2 cups baby spinach
2 tbsp extra virgin olive oil
3 Clementines
1 tbsp lemon juice, freshly squeezed
salt and pepper to taste
1/3 cup walnuts
2 dried figs, cut into small pieces

Rinse and spin-dry the lettuce and spinach, then put them in a salad bowl. Squeeze the juice from one clementine into a small bowl. Peel the remaining clementines, separate into segments, then add them to the salad bowl. Add the extra virgin olive oil to the clementine juice, pour in the lemon juice, then season with salt and pepper. Whisk well using a fork until the dressing is emulsified. Pour over the salad. Add the walnuts and chopped figs. Toss well. Serve.

Saturday, 27 August 2016

Pineapple Cheese Casserole

A recipe from wonderful friend Charlotte, this casserole is delicious as a side for ham or roast pork.

Image result for pineapple cheese casserole

1 20 oz. can pineapple chunks, do not drain
1 cup shredded sharp cheese
1/3 cup sugar
3 tbsp. flour
3/4 cup Ritz cracker crumbs
1/4 cup melted margarine

Combine pineapple, sugar and flour.  Add cheese.  Pour in buttered 1 quart dish.  Cover with crumbs and drizzle margarine over top.  Bake at 350 F for 20 minutes.

Monday, 22 August 2016

Spinach Salad with Warm Bacon and Apple Cider Dressing

Spinach Salad with Warm Bacon and Apple Cider Dressing

10 ounces pre-washed baby spinach
2 slices bacon, finely chopped
3 ounces Canadian bacon, finely chopped (I just used 2 more slices of bacon)
2 tsp olive oil
1/2 red onion, sliced (1 cup)
1 pound button mushrooms, coarsely chopped
1 cup apple cider
2 tbsp apple cider vinegar
1 tsp Dijon mustard
salt and pepper

Place spinach into a large bowl.  Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy.  Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently.  Remove meat from pan and place on a plate lined with paper towels.  Drain any remaining fat from the skillet.  Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly.  Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes.  Put onions and mushrooms on top of the spinach.  Add apple cider and vinegar to the skillet and turn the heat up to medium-high.  Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8-10 minutes or until cider is reduced to about 1/2 cup.  Whisk in mustard, salt and pepper, to taste.  Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated.  Sprinkle the bacon on top and serve.

From www.foodnetwork.com

Saturday, 20 August 2016

Banana Bread



2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2-1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F.  Lightly grease a 9x5" loaf pan.  In a large bowl, combine flour, baking soda and salt.  In a separate bowl, cream together butter and brown sugar.  Stir in eggs and mashed bananas until well blended.  Stir banana mixture into flour mixture; stir just to moisten.  Pour batter into prepared loaf pan.  Bake in preheated oven for 60-65 minutes, until a toothpick inserted into centre of the load comes out clean.  Let bread cool in pan for 10 minutes, then turn out onto a wire rack.