lisaniko888
Member
A as Asparagus and Prawn Salad
Preparation time 30 minutes
Cooking Time: 20 minutes Serves 4. Phase PL
Ingredients
250g
of Prawns – Peeled
250g of Asparagus
1 head of lettuce
1
Shallot-finely chopped
Juice of 1 Lemon
100g of Natural Fat Free Normandy Fromage Frais,
2 cloves of Garlic
1Tarragon sprig-finely chopped
1 tsp of Raspberry Vinegar
Salt &
Pepper
Wash & trim the ends of
the Asparagus and cook in boiling
water for 15 minutes. Drain and place them on Kitchen Towel to
further absorb remaining water. In the meantime, cook the Prawns.
(if using un peeled prawns, remove the shells after cooking.)
Drain well and let cool. Dice the cooked Asparagus & set
aside. Wash and dry your salad in a salad spinner and combine in a
large salad bowl, the lettuce, chopped
Tarragon, the prawns and finally the
asparagus. To prepare the dressing, in a small bowl mix together
the raspberry vinegar, the lemon juice, the finely chopped shallot
and the Fromage Frais. Season with salt & pepper to taste.
Serve the sauce on the side.
My recipe book
S as Steak with tomatoes
Preparation : 5 minutes Cooking :
15 minutes For 1 person PV Phase
Ingredients
2
large tomatoes
1 onion
1 pinch of thyme
1 teaspoon of curry
1
steak
Parsley
Salt and pepper
Brown 2 diced tomatoes and 1
finely chopped onion in a casserole dish. Add 1 pinch of thyme,
salt and pepper and 1 teaspoon of curry. When softened, add the
steak and cook in the purée. Serve hot, sprinkled with
parsley.
C as Coffee Custard Cream
Preparation Time : 5
minutes, Cooking Time : Until the cream mixture thickens,
Serves 1 Phase PP Attack.
Ingredients
250ml
Skimmed Milk
2 eggs
1/2 tsp of Instant
Coffee Granules
Splenda Granulated Sweetener
In a small saucepan, bring the
milk and coffee to the boil. In a clean bowl, using whisk, beat
the eggs together then slowly pour over the hot milk. Transfer
back to the saucepan and heat, stirring constantly until the
mixture thickens, making sure not to let it boil.
When the custard
coats the back of a wooden spoon, it is ready to remove from the
heat and add the Splenda, according to taste. Divide into ramekins
and refrigerate until well chilled.
Preparation time 30 minutes
Cooking Time: 20 minutes Serves 4. Phase PL
Ingredients
250g
of Prawns – Peeled
250g of Asparagus
1 head of lettuce
1
Shallot-finely chopped
Juice of 1 Lemon
100g of Natural Fat Free Normandy Fromage Frais,
2 cloves of Garlic
1Tarragon sprig-finely chopped
1 tsp of Raspberry Vinegar
Salt &
Pepper
Wash & trim the ends of
the Asparagus and cook in boiling
water for 15 minutes. Drain and place them on Kitchen Towel to
further absorb remaining water. In the meantime, cook the Prawns.
(if using un peeled prawns, remove the shells after cooking.)
Drain well and let cool. Dice the cooked Asparagus & set
aside. Wash and dry your salad in a salad spinner and combine in a
large salad bowl, the lettuce, chopped
Tarragon, the prawns and finally the
asparagus. To prepare the dressing, in a small bowl mix together
the raspberry vinegar, the lemon juice, the finely chopped shallot
and the Fromage Frais. Season with salt & pepper to taste.
Serve the sauce on the side.
My recipe book
S as Steak with tomatoes
Preparation : 5 minutes Cooking :
15 minutes For 1 person PV Phase
Ingredients
2
large tomatoes
1 onion
1 pinch of thyme
1 teaspoon of curry
1
steak
Parsley
Salt and pepper
Brown 2 diced tomatoes and 1
finely chopped onion in a casserole dish. Add 1 pinch of thyme,
salt and pepper and 1 teaspoon of curry. When softened, add the
steak and cook in the purée. Serve hot, sprinkled with
parsley.
C as Coffee Custard Cream
Preparation Time : 5
minutes, Cooking Time : Until the cream mixture thickens,
Serves 1 Phase PP Attack.
Ingredients
250ml
Skimmed Milk
2 eggs
1/2 tsp of Instant
Coffee Granules
Splenda Granulated Sweetener
In a small saucepan, bring the
milk and coffee to the boil. In a clean bowl, using whisk, beat
the eggs together then slowly pour over the hot milk. Transfer
back to the saucepan and heat, stirring constantly until the
mixture thickens, making sure not to let it boil.
When the custard
coats the back of a wooden spoon, it is ready to remove from the
heat and add the Splenda, according to taste. Divide into ramekins
and refrigerate until well chilled.
