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Post by Sharon on Mar 11, 2011 11:52:45 GMT -5
To me this would be divine! Coconut Soup with Mild Curry Ingredients 2 cans (85 g each) Flaked Light Tuna - Spicy Thai Chili 1 1/2 cup (400mL) light coconut milk 1 carrot, grated 1 red bell pepper, finely chopped 1 tsp curry powder Preparation 1.In a soup pot, heat the coconut milk, curry powder and tuna. 2.While the pot is simmering, grate the carrot and chop the red pepper (if possible remove the peppers meaty part and use the fleshy skin). Set aside a quarter of chopped red pepper for garnish. 3.Add the vegetables to the pot and bring to a boil. 4.Garnish with bits of bell pepper. 5.Serve immediately. Attachments:
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Post by Daphne on Mar 11, 2011 12:56:47 GMT -5
mmmmm! it really does sound delicious! which of us will try it first??
Here is one I will be trying soon, we recently had it on the table at someone's birthday party and the little tubs it was in were quickly used up. I later found the recipe on a cream cheese lid, and have just been given a couple of avocados- ( I have never really been too sure what to do with that fruit. Avocado Dip Ingredientes: 4 tablespoon light white cream cheese 1 tablespoon mayonaise 1 tablespoon lemon or lime juice 200 grs avocado, mashed or processed 1 teaspoon fresh chopped parsley 1 teaspoon finely chopped fresh spring onion salt and pepper to taste
Beat the cream cheese with the mayonaise and the lemon juice. Add the avocado and process or mash in with a fork, to form a smooth paste. Add the parley and green onion, salt and pepper to taste. Store in the fridge for two hours, and serve with salad vegetables, on crackers etc. Daphne
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Post by Sharon on Mar 12, 2011 11:36:04 GMT -5
I think I would love to try that dip recipe too Daphne, thanks. Sounds like it would be full of flavour!
Sharon
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