2009年7月28日 星期二

FIG ICE CREAM 無花果雪糕

FIG ICE CREAM
Wheat, gluten, corn, nightshade, soya, dairy, egg & nut free
Fresh figs have a quite short season, are horribly delicate and can go off very quickly – so here is the perfect way to use up the ones that got bruised or are already slightly past their best.

Ingredients -

4–5 fresh figs, depending on size
1–2 tbsp honey, depending on how sweet you like your figs
(you could also use maple syrup or agave syrup)
300ml soy cream

Instructions -
1. Top the figs, cut them up and purée them with the honey (or other sweetener) in a food processor. Stir in the cream and mix well.
2. Sweeten further if necessary.
3. Tip into an ice cream maker and churn freeze or, tip all into a bowl and put in the freezer. Take out and stir vigorously every 15 minutes until it is frozen but not rock hard.
Eat at once or store in the freezer but remember to transfer it from freezer to fridge at least half an hour before you want to eat it.


SERVES 6 – PER PORTION
97cals – 1g protein
7g total fat – 1.5g sat / 2g mono / 0.6g poly
8g carbohydrate of which 7g sugar
0.5g fibre – trace sodium / trace salt
13mg calcium

(Source: FoodsMatter)

TUNA WITH QUINOA AND YELLOW PEPPER 吞拿魚黃椒藜麥飯

TUNA WITH QUINOA AND YELLOW PEPPER


Wheat, gluten, corn, soya, dairy, egg & nut free
The quinoa has a lovely nutty texture that contrasts well with the denser tuna and the crispy raw pepper.

Ingredients -

6 tbsp olive oil
3 large cloves garlic, peeled and sliced thinly
2 heaped tsp ground cumin
250g quinoa – we used a red quinoa
1.2 litres wheat and gluten-free vegetable stock
2 large tuna steaks cut in matchsticks
juice 3 lemons
sea salt and freshly ground black pepper
1 medium yellow pepper, sliced thinly
Basil

Instructions -

1. Heat 3 tablespoons of the oil in a wide pan and very gently cook the garlic and the cumin until the garlic is softened and almost transparent.
2. Add the quinoa, stir round well then add the stock. Bring to the simmer and cook, uncovered for 15–20 minutes or until the quinoa is cooked and the liquid absorbed. Add more if you need to.
3. In a separate pan, heat the remaining oil till almost smoking.
4. Add the tuna matchsticks and cook very quickly to sear the outside without over cooking.
Tip the tuna into the quinoa and mix well in.
5. Season to taste with lemon juice, salt and pepper. Mix in half of the yellow pepper and scatter the rest over the dish along with the basil.
6. Serve at room temperature.

SERVES 6 – PER PORTION
338cals – 23g protein
16g total fat – 2.5g sat / 9.4g mono / 3g poly
27g carbohydrate of which 6g sugar
1.5g fibre – 158mg sodium / 0.4g salt
46mg calcium
GOOD SOURCE OF: Vitamin B2, B6, B12, C, selenium & iron.

CHILLED CARROT SOUP WITH NORI 凍甘筍湯配紫菜

CHILLED CARROT SOUP WITH NORI

Wheat, gluten, corn, soya, nightshade, dairy, egg & nut free

An unusual and amazingly healthy chilled soup for a summer evening – with a real whiff of the sea!!

Ingredients -

2 medium onions

750g young carrots

1.8 litres gluten and wheat free vegetable stock

15 leaves dried nori (or other dried Japanese seaweed

if you cannot get nori)

sea salt and freshly ground black pepper

Instructions -

Peel and slice the onions roughly. Trim and scrape the

carrot and cut in thick slices.

Put both in a pan with the stock, bring to the boil and

simmer, covered, for 25–30 minutes or until the carrots

are soft.

Purée in a food processor then return to the pan or a bowl.

With scissors cut the nori into very thin strips and stir into

the soup while it is still warm.

Season to taste with salt and pepper then chill.

Before serving, adjust seasoning again as it may need a little

more when chilled.

SERVES 6 – PER PORTION

70cals – 2.7g protein

1g total fat – 0.1g sat / 0g mono / 0g poly

13g carbohydrate of which 11g sugar

5g fibre – 208mg sodium / 0.5g salt

54mg calcium

GOOD SOURCE OF: Vitamin A & B6

(Source: FoodsMatter)