|
|
Marinated Mushrooms
| 1 lb. |
button mushrooms |
500 g |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 2 tbsp. |
olive oil |
30 ml |
| 1 tbsp. |
lemon juice |
15 ml |
| |
salt and pepper |
|
Gently brush mushrooms with a mushroom brush or wipe
with a clean cloth and cut off the stems level with the base
of each cap. (Reserve the stems for soup). Combine remaining
ingredients and mix well. Add the mushrooms and mix until
they are completely covered with the marinade. Cover and refrigerate
for at least 2 hours before serving. Serve with toothpicks.
Hummus
| 19 oz. |
tin garbanzo beans |
540 ml |
| |
(chickpeas) drained |
|
| ¼ cup |
tahini (sesame paste) |
60 ml |
| ½ tsp. |
cumin |
2 ml |
| ½ tsp. |
salt |
2 ml |
| |
pepper |
|
| 3 cloves |
garlic |
3 cloves |
| 2 tbsp. |
lemon juice |
30 ml |
| ½ cup |
Olympic Natural Yogurt |
125 ml |
| |
fresh parsley, chopped |
|
| |
pita bread, toasted or fried |
|
Combine all ingredients, except parsley and pita bread, in
a blender or food processor and mix well. Add some liquid
from the beans, if required. Sprinkle the parsley over the
hummus and serve with pita bread.
Salmon Spread with Capers
Use to stuff vegetables or serve as a spread for crackers.
| 7-½ oz. |
tin sockeye salmon |
213 g |
| ¼ cup |
capers |
60 ml |
| 1/3 cup |
celery, finely chopped |
75 ml |
| 2 tbsp. |
Olympic Natural Yogurt |
30 ml |
| 1 tsp. |
lemon juice |
5 ml |
| |
Tabasco sauce |
|
| 2 tbsp. |
fresh parsley, chopped |
30 ml |
Flake salmon, along with juices and add capers, celery, yogurt
and lemon juice. Add Tabasco to taste and sprinkle with parsley
if using as a spread.
More
Recipes >>
|
