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Homemade salat dressing/sauce

Hi all,

I use this home made salat dressing/sauce whenever I just cannot get along without a dressing or a little sauce-type for e.g. a home-made burger or gill-food. It is somewhere between a Thousand Island and a Marie Rose dressing.

The end result can come up a little thick like a Thousand Island dressing, but you can easily make it thinner by adding a little water or milk, if you prefer. If using water, add carefully and use room temperature water. However, I do prefer it a little thick as it is easier to take a Tablespoon full and add to my place.

Ingredients:

200g Hellmans Mayonaise Light
300g Creme Fraiche (I use Sainsbury's own brand)
100ml Elmlea single cream
30ml Heiz Tomato Ketchup (approx. 2 tbsp)
2-3 tbsp lemon juice (preferably fresh)

1 small teaspoon Paprika
1 small teaspoon Curry powder (Medium works best with the Paprika)
Salt
Peper
A little sugar or sweetner if needed

Mix all the "wet" ingridients and the add spices. Mix well and taste. Then add lemon juice, ketchup, paprika, curry powder, salt and peper until you reach a taste/balance you like.

You end up with 600ml of dressing/sauce which contains the following:

Per 100ml:
6.4g Carbs
275 Cals
26.6g Fat

Per 15g (Tbsp):
0.96g Carbs
42 Cals
4g Fat

Hope other will be able to enjoy this as much as I do - in moderation!! hehehehe


Best
Alice

Re: Recipes.

Recipe for a soup that is like a cream of garlic with spinach, pasta and white beans.? I recently had a soup at a local restaurant that was like a cream of garlic with spinach, a little bit of pasta and some white beans in it and loved it! It was the best remedy for my cold. I've checked on the internet, but haven't been lucky to find a recipe with all these ingredients that was also a cream soup (rather than a broth soup). Anyone happen to know of this recipe?
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Re: Recipes.

Hi sanibeta.
Try this recipe for A Tuscan White Bean and Spinach Soup.

http://www.recipezaar.com/Tuscan-White- ... oup-150898

All you need to do then is add a ready prepared White Sauce to it to make it into a Cream Soup.
Works with any type of soup or broth.

Things You'll Need for the White Sauce:

2 tablespoons of butter
2 tablespoons of flour
2 cups of milk
1 teaspoon of salt
1/4 teaspoon of pepper


Melt the butter.

Step 2 Stir the flour into the melted butter.

Step 3 When the flour is well blended into the melted butter, add milk.

Step 4 Cook the mixture until it starts to thicken.

Step 5 Add salt and pepper.

Step 6 Blend slowly into your preferred soup

Enjoy !

individual lime and raspberry cheesecakes

I love these,I hope you will.
6 ginger biscuits,lightly crushed
7 oz extra-light cream cheese
7 oz virtually fat free fromage frais
few drops vanilla extract
1 tblsp caster sugar
grated rind and juice of 1 lime
4 oz rasberries
lime wedges,to garnish
(1) divide the crushed biscuits between 4 small glasses
(2) in a bowl mix tog. cream cheese,fromage frais,vanilla extract.sugar and lime rind and juice.
(3) spoon the mixture onto the biscuits,then top with the raspberries.Serve immediately garnished with a lime wedge.
It is not something I eat all the time,but as a treat.

Re: Recipes.

OMG, that sounds mighty good, calamityjane1937!!! Going to give these a go, mmm!

Lemony lamb chops
Frozen ones from Lidl are a great buy
defrost and put in a single layer onto the bottom of a casserole dish ( I use a slow cooker)
Sprinkle with chopped mint add a little salt.
Drizzle lemon juice over.
Cook from cold Slowly until the top of the meat browns. Hours.
seve with veggies of your choice and possibly a couple of babay new potatoes, which can be scrubbed and put in on top og meat for last half hour cooking.
Meat will fall off bone and the lemon juice and lambfat will combine to make a tasty sauce.

Click to expand...

Tried this yesterday, delicious! Thanks, hanadr, for this great recipe!!

Re: Recipes.

I don't know if these will be of help; seem to be generally (apart from grapes) ok with most fruit but appreciate some here may have to adapt or change if some fruit mentioned they have BG problems with but found this in "best" magazine recently and sounds quite summery and refreshing:

Quick Summer Juices

Apple, apricot & ginger juice
3 apricots
1 peach plus extra to serve (optional)
1 or 2 apples
ice cubes

Halve & stone apricots and peach. Juice apricots and apples with peach and transfer juice to food processor or blender, add a few ice cubes and process for ten seconds. Pour juice into glass, decorate with peach slices, if liked and serve immediately.



Watermelon and raspberry juice (amounts of fruit depends on how little/much you need to make, the recipes in the magazine stated 7 fl ozs but obviously you can work within these to suit your needs)

Watermelon
Raspberries
Ice cubes

Skin and deseed melon and cut flesh into cubes. Juice the melon with raspberries. Pour into glass, add a couple of extra ice cubes and serve immediately.


Peach and ginger juice

peach
fresh root ginger (2.5cm - 1 inch), roughly chopped
ice cubes
sparkling mineral water
mint leaves, to serve

Halve peaches and remove the stones. Peel and roughly chop ginger. Juice peach with ginger then pour juice into glass over ice, add a splash of mineral water and a couple of mint leaves then serve immediately.


I have only tried this last one so far but is refreshing, comes recommended!

best wishes, Sue

Re: Recipes.

OMG. :shock:

As a carb intolerant Diabetic I couldn't touch any of them salsasue. They sound absolutely delicious. All those juices though.....my Bg would be through the roof. I can just about manage half an orange lolly.

Ken.

Re: Recipes.

Hi Ken,

sorry, hoping I didn't cause offence by posting this up

apologies, Sue

Re: Recipes.

Very Quick Summer Meal for a hot day. Serves 4
Perfect after watching Wimbledon!

Roasted asparagus
2 bunches asparagus
1 pack feta cheese
Light olive oil - 2 -3 tablespoons
lemon juice - 1-2 tablespoons

Cucumber Salad
Yoghurt - 1/4 to 1/2 cup for 1/2 a cucumber.
Red (or white) Wine vinegar - a small splash.

tiny pinch of salt - to taste
ground black pepper

Salad - usual amount for 4 people
e.g. rocket, cooked & cooled french beans, carrot (not for the low carbers). No dressing needed really.

Optional
If you are very hungry add a sliced hard boiled egg per person

Method

Heat the grill to high:

• 
  1)Trim, wash then steam asparagus in the microwave until tender - 2 bunches served 4
  (Use a microwave fish steamer, on high for 5 minutes approx. depending on microwave rating)
  
  2) Whisk up a quick dressing with some light olive oil and lemon juice, salt and pepper - taste and add more lemon or vinegar to suit your taste..
  
  3) Gently coat asparagus in the dressing
  
  4) Place in a grill pan (I line mine with a non stick/teflon sheet, not paper)
  
  5) Chop 1 pack of feta cheese in to small cubes, Scatter cheese over apsaragus in the grill pan.
  
  6) Grill until cheese has melted and asparagus is slightly brown round the edges. 3 minutes at least.

Cucumber salad:
Add a little red wine vinegar and tiny pinch of salt to some plain yoghurt and stir, pour over some sliced cucumber, leave for a few minutes before serving.

Serve with salad I add the sliced carrot for the rest of the family!

No Carb count - sorry - I just tried to use very low carb ingredients where possible.

Re: Recipes.

salsasue said:

Hi Ken,

sorry, hoping I didn't cause offence by posting this up

apologies, Sue

Click to expand...

Hi Sue.

No need to apologise. I'm sure that these recipes are fabulous.

They are not just aimed at me. I just wish I was able to drink them.

Keep on posting Sue.

Ken.

Re: Recipes.

Here's a nice variation on a salad which can also be used as a light starter.It'll serve 4.

Lettuce
1 ripe pear, peeled, cored and cut into 1 cm dice or smaller
4 tbs crumbled Gorgonzola or Stilton
3 tbs plain yoghurt
1 tbs red wine
a pinch or two of Splenda or sweetener of your choice.

Shred the lettuc and divide between 4 side plates. Sprinkle the pear over the lettuce, then the blue cheese. Whisk the red wine into the yoghurt and add the sweetener to taste.
Just before you serve, drizzle the dressing over the salad.
Hope you enjoy it.

help!

:mrgreen: I urgently need to know what exactly is "cream cheese" ??? A few recipes ha e it as an ingred and the only thing I could find was Dairylea cheese spread. Is it the same? But it feels weird mixing dairylea with jelly for cheesecake!! :shock:

Re: Recipes.

Ming,

Cream cheese is also known as soft cheese and includes:

Philadelphia
Mascapone
Ricotta
Quark

Philadelphia and Mascapone make excellent cheesecakes.

Rita

Re: Recipes.

O god. Then what am I going to do with two giant packs of Dairylea !!! :mrgreen: :mrgreen:

Re: Recipes.

Spread 'em a long a celery stick and go to town! :mrgreen:

Re: Recipes.

:evil: life has turned into a long nightmare full of green vegetables. :cry:

Re: Recipes.

In that case, grab a spoon and go to town! :wink:

Re: Recipes.

Vegetable curry

1 small butternut squash
1 large onion
1 green pepper
150 g mange tout
1 tin of plum tomatoes
2 cloves of garlic
1 medium hot red chilli
1 inch of fresh ginger
1 tsp coriander seeds
1 tsp black mustard seeds
1 tsp black onion seeds
1 1/2 tsp turmeric
1 inch piece of cinnamon stick
salt and freshly ground black pepper


Chop the onion, butternut squash, peppers, chilli, ginger and garlic. Heat some groundnut oil in a saute/frying pan and add seeds and turmeric. Once sizzling and popping, add garlic, chili and ginger and fry for a minute stirring continuously. Add onions and cook until starting to go transparent. Then add a little water and simmer for 5 mins. Add butternut squash, peppers and tomatoes and carry on simmering until the veg is almost done. When nearly done, add the mange tout and cook for further 3-4 minutes and voila, curry is ready.

If you like extra heat, add more chili or some curry paste. It is also nice with some coconut milk and almond flakes. Enjoy!!

Re: Recipes.

Dutch Pea Soup (Erwtensoep) - nothing like 'pea and ham soup' you find in the UK. This is almost solid and brilliant for the winter months, very filling, and probably quite low GI etc. I use this recipe as a base, but vary the vegetables depending on what I have, though it doesn't taste the same without the celery. You can use any old ham cut as long as it's on the bone. A ham shank is good, as are ribs, though originally it should be a pigs foot or two. I usually make a double size batch of this (that's enough for my really big pan) and freeze them, that makes about 12 portions.

300 grams green split peas
400 gram ham shank/ribs or similar
2 bay leaves
2 celeries
A whole celeriac
2 medium potatoes
2 medium onions
2 Leeks
300 gram carrots
1 dutch smoked sausage (mattesons)
Butter/oil for frying onions
salt & pepper

Rinse the peas and cook them with the ham for 10 mins, discard the water, then fry up the onions and leeks, add the peas, vegetables all cut into small dice sized chunks, and enough water to cover them, boil it all up for around 30 mins. Take out the hamshank and cut the meat into small bits, and add it back in to the still cooking stew. Chop up a Dutch Smoked Sausage (Rookworst in Dutch) and mix that it. Season to taste (I put a bit of Worcestershire sauce in too, and some Mace).
Divide into portons (warning it's quite filling, so smaller portions might be best). Actually tastes better when reheated.

It should look like this: