| Almond Mayonnaise - Trish Applebe |
1/2 cup blanched almonds
1/2 cup purified water
1 small sliver garlic
1/2 teasoon sea salt
1/2 teaspoon spike or salt- free seasoning
2-3 tablespoons fresh lemon juice
dash cayenne pepper (optional)
Fresh ground pepper to taste
2-3 cups safflower or grapeseed oil
Place blanched almonds and purified water
in kitchen whizz,
process until a
thick cream forms. Add garlic, sea salt,
lemon juice and
pepper.Slowly drizzle
in enough oil until a thick consistency like
mayonnaise. Will store
in
refrigerator for one week.
This recipe is taken from the book "Fit
for Life" by Harvey and
Marilyn
Diamond. |
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| Special White Sauce - Andrew Watson |
300ml/10floz Rice Milk
I onion, cut into wedges
I carrot, peeled and cut into chunks
6 peppercorns
I bay leaf
pinch of nutmeg
40g (3/4 oz) dairy free spread
40g {3/4 oz) cornflour, rice flour or flour
of choice. |
Method:
1 Put the milk in a mediumsized pan with
the onion, carrot,
peppercorns and
bay leaf. Cover and cook over a very low
heat for 5 mins.
Remove from the
heat, add the nutmeg and leave to one side
to infuse for 30
mins.
2. Melt the Dairy-Free Spread in another
medium-sized pan,
then
add the
flour and stir until it's blended and smooth.
Remove the pan
from
the heat
and strain over the milk a little at a time,
stirring well between
each addition.
Whisk or stir until it's completely smooth.
3 Return the sauce to the heat and stir until
it comes to the boil,
then boil it
for 1 min, stirring continuously until it
has thickened. Season to
taste and use
as needed. |
This sauce is so versatile - you can serve
it with fish, chicken,
pasta,
pancakes... the list is almost endless |
| Lemon and Garlic Pasta Sauce - Andrew watson |
6 tbsp extra virgin olive oll
1 small onion, peeled and finely chopped
grated zest of 1 large lemon
2 cloves mature garlic
finely sliced good handful of freshly chopped
curly parsley
sea salt and freshly ground black pepper
HEAT 2 TBSP OLIVE OIL in a frying pan and
gently saute the
onion with the
lemon zest for 5-7 min or until softened.
ADD THE GARLIC and cook for a couple min
more, then stir in
remaining
olive oil. Heat gently until warm.
POUR THE SAUCE over a cooked pasta of your
choice. Season
and serve
scattered wth the chopped parsley. |
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| Creamy Caesar Dressing - Carol Hanson |
Ingredients:
1 large clove garlic
1 tsp. lemon juice
1/4 tsp. dry mustard
1 whole egg replacer
1/2 cup appropriate oil
3/4 tsp. salt
1/8 tsp. pepper |
Method.
Mix all together in blender. |
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