Dukan Recipe Thread

[Yogi13]

Thanks m-mouse. Am on day 5 of attack and 6lbs off. Heading in the right direction so far.... Happy New Year!

[soshbfly]

Yes that's fine

Ace - didn't think S/F Jelly was allowed during Attack at all? That was one of my faves during Cruise

[Kingly]

Just subbing this thread to read it later. After some inspiring Dukan recipes!

[AmyDollBee]

If anyone has anything good to do with Casserole Beef that isn't a casserole, please post? I have some and I'm not a great cook at all haha

[chinababe]

If anyone has anything good to do with Casserole Beef that isn't a casserole, please post? I have some and I'm not a great cook at all haha

http://www.minimins.com/dukan-recipe...as-chilli.html (Old school texas chilli) try this recipe, it's fab. I made it in the slow cooker, just bunged everything in together.

[Dohnuts]

Just a question about vanilla essence - can I use any, like the one from Tesco, or do I have to use a certain kind?

[dukannotsofatty]

any hunni, I use asda or morrisons. In fact our B&M had some esscene and flavouring bottles in for 39p a couple of weeks ago.

[msajuma]

Some soup recipes
Carrot, Fennel and Thyme Soup
Preparation time: 20 mins
Cooking time: 25 mins

350g (12oz) onions, diced
350g (12oz) leeks, diced
2 garlic cloves, very finely chopped
¼ teaspoon fennel seeds
½ teaspoon thyme
4 medium carrots, diced
1 fennel bulb, diced (plus fennel tops to garnish)
1 litre (1 ¾ pints) low-salt chicken stock
Salt and black pepper

Over a medium heat, in a high-sided frying pan (oiled and wiped with kitchen paper), gently fry the onion, leek, garlic, fennel seeds and thyme until the mixture smells aromatic. Add the carrot and fennel and cook for a few more minutes.

Add the stock and season with salt and pepper. Cook until the carrot and fennel are soft. If the stock reduces too much, add some water.

When ready to serve, place a little chopped fennel top in each bowl of soup.


Cream of Courgette Soup

Preparation time: 10 mins
Cooking time: 30 mins

3-4 courgettes (unpeeled, grated)
25g (1oz) virtually fat-free quark
350ml (12fl oz) low-salt chicken stock
Salt and black pepper

Dissolve stock cube in water, and add the courgettes. Cover and cook over a medium heat for 30 mins, stirring regularly. Remove from heat, add the quark, adjust the seasoning, and stir well before blending the mixture.


Chicory and Smoked Chicken Soup

Preparation time: 15 mins
Cooking time: 25 mins

800g chicory, chopped
1 litre (1 ¾ pints) low-salt chicken stock
1 onion, chopped
100g (3½ oz smoked chicken slices, cut into small pieces)

Cook the chicory in the stock for 10 mins over a medium heat. Using a different pan, gently fry the onion and small smoked chicken pieces. As soon as the chicory is cooked, add the onion and chicken to the stock and cook for a few minutes more over a medium heat before serving.


Chicken and Mushroom Soup
(4 servings)
Preparation time: 20 mins
Cooking time: 15 mins

1 garlic clove
1 tablespoon coriander leaves
1 teaspoon pepper
100g (3½ oz) button mushrooms, thinly sliced
3 drops of oil
1 litre (1 ¾ pints) low-salt chicken stock
2 tablespoons nuoc mam (Vietnamese fish sauce)* <very salty>
250g (9oz) cooked chicken breast, cut into thin slices
2 shallots, finely chopped

Crush the garlic, coriander and pepper into a purée in a pestle and mortar. Place the mushrooms in a non-stick frying pan (oiled and wiped with kitchen paper) and fry the mixture for 1 minute over a medium heat.

Remove from the heat and keep to one side. Bring the stock to the boil in a saucepan, add mushrooms, nuoc mam sauce and garlic purée. Cover and gently simmer for 5 mins. Add the chicken to the mixture, cook for a few minutes, then garnish with the shallot.


Red Curried Aubergine Soup
2 servings
Preparation time: 20 mins
Cooking time: 45 mins

250g (9oz) chopped tomatoes
750 ml (1¼ pints) low-salt vegetable stock
1 aubergine
3 drops of oil
1 red onion, chopped
1 chilli, very finely chopped
1 tablespoon curry powder
½ teaspoon ground cinnamon
¼ clove, ground
Salt and black pepper
Chop off the ends of the aubergine and cut it into 2.5cm (1 inch) thick slices. In a large saucepan (oiled and wiped with kitchen paper), gently brown the onion over a medium heat for 3 minutes, then add the chilli, curry powder, cinnamon and clove. Add some salt and gently fry for another 2 mins, then add the aubergine, tomatoes and stock. Simmer for 40 mins with the saucepan half covered, put to one side and leave to cool.
Whiz the soup in a blender and heat through again gently.
Adjust the seasoning to taste

lovely recipes must try them