Mays Recipes for those of us watching the calories;
This week’s recipes are for Soups;
Chicken & Tomato Soup (serves 4)
1lb mixed vegetables
1.5 pts chicken stock
2-3dtsp tomato puree or 1 small tin tomato
Mixed Herbs to taste
Salt & Pepper
Prepare vegetables and add to stock. Add 2-3 dtsp tomato puree or the small tin of tomatoes and a pinch of mixed herbs (optional).Boil the stock, skim and then simmer until the vegetables are soft. Season well and serve garnished with a little chopped parsley.
Clear Mushroom Soup (serves 4)
1.5pts Chicken Stock
6 oz. mushrooms
Chop mushrooms finely and simmer for 5-10 mins in the stock. Garnish with a little chopped parsley and serve hot.
Onion Soup (serves 4)
2 Medium onions
1 pt. of stock (Chicken or Vegetable)
3 tbsp. dried skimmed milk
Salt&Pepper to taste.
Slice onions finely and boil in stock until tender, sieve, beat in the dried mild. Re-heat & season to taste.
Quick Vegetable Soup (serves 4)
1.5lb mixed vegetables
1.5pts (Vegetable, Ham or Chicken Stock)
Salt & Pepper
Prepare vegetables. Bring stock to the boil, add vegetables and seasoning. Cook rapidly for 5-8 min until the vegetables are tender. Serve hot sprinkled with chopped parsley.
Chicken with Rosemary (serves 4)
4 chicken portions
2 tsp dried Rosemary, salt & Pepper
Wash & dry the chicken. Rub with the rosemary, salt & pepper. Wrap the chicken pieces in foil and bake in a moderate oven for 1 hour until tender.
(110 calories per portion).