CHEESE SALAD
Serves 4
Ingredients
1 cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup chopped parsley
2 garlic cloves, minced
2 tbsp milk
1 ½ tsp dried basil leaves, crushed
2 cups of any hard cheese
1 cup 5 cm julienne-cut carrots
1 cup cherry tomato halves
½ cup walnuts, toasted
Directions
Combine mayonnaise, Parmesan cheese, parsley, garlic, milk and basil; mix well. Add all remaining ingredients except walnuts; mix lightly. Chill. Stir in walnuts just before serving.
CLUB SANDWICH
Serves 3
Ingredients
3 tbsp diet mayonnaise
1 ½ tbsp prepared mustard
6 slices extra-thin white bread
1 mince lean sliced ham
Cucumber slices (extra thin)
Lettuce leaves
30 g sliced low-fat mozzarella or other low-fat cheese
½ tomato, sliced
30 g cooked, sliced chicken or turkey breast
Directions
1. Combine mayonnaise and mustard and spread thinly over bread
2. Divide ham and cucumber slices equally over 2 slices of bread
3. Cover with lettuce leaves
4. Top with 2 more slices of bread, mayonnaise side down
5. Place cheese, tomato slices and chicken or turkey on top
6. Cover with lettuce and enclose with last 2 slices of bread, to make 2 sandwiches
7. Secure with toothpicks. Cut each sandwich into
ITALIAN CARROT SOUP
Serves 6
Ingredients
900 g carrots
1 large red pepper
2 garlic cloves, crushed
Zest and juice of half a lemon
1.1 l chicken stock
Salt and black pepper to taste
300 ml cream
Directions
1 Scrub and roughly cut up the carrots
2 Deseed the pepper and chop
3 Put in a large saucepan with the garlic, lemon. Stock, salt and pepper and bring to the boil. Simmer for half an hour until tender. Cool, puree in a processor or blender until smooth.
4 Rinse out the saucepan and pour the soup through a sieve into it. Add the cream and bring back just to the boil. Check seasoning. Serve at once.
HONEY CHICKEN LEGS
Serves 4
Ingredients
250 ml soy sauce
4 tbsp honey
1 tbsp lemon juice
1 garlic cloves, crushed
½ tsp freshly grated ginger
2 tbsp oil
8 large chicken legs
Sesame seeds
Directions
1 Combine soy sauce, honey, lemon juice, garlic cloves, ginger and oil. Pour over chicken and marinate for 2 - 3 hours.
2 Sprinkle with sesame seeds.
3 Arrange chicken legs on a roasting rack. Cook for 20 – 22 min, turning over halfway through cooking.
CRAB CAKES
Cakes
Ingredients
450 g pack crab meat
1 whole egg, beaten
1 tbsp chopped parsley
1 ½ tsp Dijon mustard
¼ tsp ground white pepper
½ cup breadcrumbs
½ cup mayonnaise
2 tsp Worcestershire sauce
1 tsp salt