Our Recipes Healthy Recipes - Page 12

APPLE, GINGER & MUSTARD SOUP Serves eight INGREDIENTS 50ml olive oil 110g onion, chopped 2 sticks of celery, chopped 60g leek, chopped 1 clove garlic, crushed 450g bramley apples, cored but not peeled 50g fresh ginger 50g sugar Juice of 1 lemon 900ml vegetable stock 200ml crème frâiche 50g flour 175g grain mustard 2 tsp English mustard METHOD 1. Put the oil and all the prepared vegetables into a large saucepan with the garlic, ginger and apples. 2. Fry them lightly without colouring. Mix in the flour, then the vegetable stock. Combine well and bring to the boil. Simmer for forty minutes. Transfer to a blender or food processor and liquidize. 3. Return to a clean saucepan and mix in the mustards, sugar and crème frâiche. Re-boil and taste the soup. Season with salt and pepper if required. 4. Garnish with some finely diced apples, gherkins and croutons. LOW-FAT CAESAR SALAD Serves eight INGREDIENTS 2 garlic cloves, finely chopped 2 anchovy fillets ½ tsp freshly ground pepper 2 tbsp lemon juice 2 tbsp Dijon mustard 2 tbsp honey 40g parmesan cheese, grated 100g bio low-fat plain yogurt 2 heads romaine lettuce To garnish Anchovy fillets Parmesan shavings 115g croutons, low fat METHOD 1. First make the dressing. Place the garlic, anchovies, ground pepper, lemon juice, mustard, honey, Parmesan and yogurt in a blender and process till smooth. Chill for at least two hours. 2. Rinse the lettuce, drain and spin or pat dry. Cut crossways and refrigerate until needed. 3. Toss the lettuce together with the dressing and croutons. Serve.