Recipes for The Light Diet Lunch
Asparagus Soup (Serves 4)
250ml milk, 500gms thick asparagus puree, flavouring such as cinnamon and nutmeg, 2tbsp chopped coriander leaves.
To make the pure the asparagus shoud be boiled in the minmum amount of water and then sieved. Combine the milk and puree just before serving. Enriched milk may be used
Creamed Hilsha roes on toast(serves 4)
8 pieces hilsha roes, 125 ml milk, 1 ½ level tbsp plain flour, lime juice, 250 gms mashed potatoes, 2 tbsp chopped coriander leaves, salt and pepper to taste.
Stew the roes in milk until just tender. Lift roes from the milk and keep warm. Mix flour to a paste with a little cold water and add to warm milk, and cook for five minutes, stirring. Season and add lime juice. Pour over roes placed on mashed potatoes, garnish with chopped coriander leaves. Place on toast
Cooked Tomato Garnish
Cream of Tomato Soup
500 gms tomato puree. Other ingredients and cooking as in asparagus soup above.
Poached Eggs with Spinach (serves 4)
8 eggs, 500gms spinach. Lightly poach the eggs and place in a heat-proof serving dish. Cover with boiled spinach and put under a hot grill for 10 seconds. Serve with chapatties. Fruit juice to accompany
Dinner Recipe 1
Brush 500 gms of fish with olive oil. Grill gently till brown on one side and turn over to brown the other side. Serve with lime juice, coriander leaves and mashed potatoes. Fruit juice to accompany
Steamed chicken and rice (serves 4)
250gms rice, 500 gams water, 250 gms cooked and diced chicken, 4 medium onions finely chopped, 50 gms chopped mushrooms, 1 medium capsicum, chopped coriander leaves, salt and pepper to taste.
Bring the rice and water to a boil in a casserole. Boil for five minutes. Add onions, mushrooms and the chicken. Cover and cook gently unitl the rice is cooked and all the liquid absorbed. Add chopped capsicum. Sprinkle with coriander leaves.
Stewed tomatoes and sweet yogurt.
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