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Guacamole Soup
| 2 |
avocados, chopped |
2 |
| ½ cup |
dried chili pepper, crushed |
½ |
| 1/3 cup |
onion, chopped |
75 ml |
| 3 cups |
chicken stock |
750 ml |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 1 tsp. |
salt |
5 ml |
| dash |
cayenne pepper |
dash |
| 1 tbsp. |
parsley |
15 ml |
| ½ tsp. |
Tabasco sauce |
2 ml |
| 1 |
avocado, cubed |
1 |
| 2 |
corn tortillas, for garnish |
2 |
In a blender, whirl at low speed the avocados, chili pepper,
onion and stock. When smooth, heat on top of double boiler
to boiling point. Add yogurt, mix well and heat again to a
slow simmer. Just before serving add salt, cayenne, parsley,
Tabasco sauce and avocado cubes. Garnish with tortillas. Serves
4.
Mushroom and Leek Soup
| ¼ cup |
butter |
60 ml |
| 1 |
leek |
1 |
| 1 clove |
garlic, finely chopped |
1 clove |
| 1 |
carrot, finely chopped |
1 |
| 1 lb. |
mushrooms, sliced |
500 g |
| 3 tbsp. |
flour |
45 ml |
| ½ tsp. |
salt |
2 ml |
| ¼ tsp. |
freshly ground black pepper |
1 ml |
| ¼ tsp. |
thyme |
1 ml |
| 4 cups |
chicken stock |
1 L |
| 1-½ cups |
Olympic Natural Yogurt |
375 ml |
| 2 tbsp. |
parsley, chopped |
30 ml |
Melt half the butter and sauté the leek, garlic and
carrot until tender. Add mushrooms and remaining butter and
cook an additional 3 minutes. Sprinkle the flour, salt, pepper
and thyme into the pan and cook, stirring one minute. Stir
in stock, cover and bring to a boil. Simmer 30 minutes. Mix
the yogurt with a little of the soup, return all to the skillet
and reheat, but do not boil. Stir in the parsley and Voila!
Serves 4 to 6.
Corn Fritters
| 2 |
eggs, separated |
2 |
| 1/3 cup |
water |
75 ml |
| 1/3 cup |
milk |
75 ml |
| 1 tbsp. |
lemon juice |
15 ml |
| 1 tbsp. |
olive oil |
15 ml |
| 1 cup |
flour |
250 ml |
| ½ tsp. |
salt |
2 ml |
| 1 tbsp. |
sugar |
15 ml |
| 1/8 tsp. |
salt |
0.5 ml |
| ½ cup |
Olympic Natural Yogurt |
125 ml |
| 12 oz. tin |
whole kernel corn |
341 ml |
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peanut oil |
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Beat egg yolks, water and milk. Add lemon juice and olive
oil and beat well. Sift flour, salt, and sugar. Combine dry
and liquid ingredients in a few swift strokes. Add 1/8 tsp.
(5 ml) salt to egg whites and beat until stiff. Add yogurt,
drained corn and fold into batter. Drop mixture by spoonfuls
into 4" peanut oil heated to 375°F. (190°C). Cook
until browned on one side. Turn and brown on other side. Drain.
Makes approximately 2 dozen.
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