Recipe of the Day

Picture of Radicchio30th July

Radicchio & Alfalfa Salad

  • 2 Heads Radicchio.
  • 50-75g. (2-3 ounces) Alfalfa sprouts.
  • 90 ml. (6 tablespoons) Sunflower oil (polyunsaturated).
  • 30 ml. (2 tablespoons) White wine vinegar.
  • 1 small Garlic clove, skinned and crushed.
  • 1¼ ml. (quarter level teaspoon) Soft light brown sugar.
  • 15 ml. (1 tablespoon) Natural yoghurt.
  • Salt and pepper.

Tear the radicchio into bite-size pieces, and wash and drain together with the Alfalfa sprouts. Mix the radicchio and alfalfa together, and refrigerate in a large polythene bag.

Place the remaining ingredients in a bowl and whisk together until well blended. Toss the dressing with the radicchio and alfalfa when ready to serve.

Serves 6 as a side salad.

Picture of Waldorf Salad31st July

Waldorf Salad

  • 400g. (1 pound) eating apples (Russet if available).
  • Juice of half a lemon.125 ml. (quarter pint), reduced calorie mayonnaise and natural yoghurt.
  • Half a head of celery, trimmed and sliced
  • 50g. (2 ounces) Walnut pieces, chopped
  • A few Walnut halves, to garnish (optional)

Peel and core the apples, slice one and dice the rest. Dip the slices in lemon juice to prevent discolouration. Toss the diced apples in the lemon juice, and add 15 ml. (1 tablespoon) of reduced calorie mayonnaise. and leave to stand for about 30 minutes.

Just before serving, wash and dry the lettuce leaves and use to line a salad bowl. Then add the celery, walnuts and remaining mayonnaise and yoghurt to the diced apples and toss together. Spoon into the salad bowl and garnish with the apple slices and a few walnut halves.

N.B. Apples may be left unpeeled if desired.

Picture of Marinated Mushrooms1st August

Marinated Mushrooms

  • 400 g. (1 pound) Small button mushrooms washed and drained.
  • 125 ml. (quarter pint) French dressing and a teaspoon of tomato ketchup.
  • Use chopped fresh parsley to garnish.

Place the mushrooms in a bowl and pour over the dressing. Coat the mushrooms well, then cover and leave to marinate in the refrigerator for one hour, stirring occasionally. Serve in individual shallow dishes and sprinkle the mushrooms and chopped parsley.

Serves 4/6 as a side salad.