il.
Add leeks and garlic and saute over medium flame until
Scrub the carrots well and cut the tops off the carrots.
Wash the celery.
Cut the celery, carrot and ginger to an appropriate size that will allow you to process the vegetables in your juicer.
Mix well once the vegetables have been juiced.
Now enjoy.
Note: if you like the heat and flavour of the ginger you can increase the amount you juice.
Saute over low heat in the butter the onion, carrot and celery until soft.
Add the flour and cornstarch and cook until it just begins to brown.
Add chicken stock; stir until smooth.
Simmer 5 minutes.
Add milk; heat.
Add cheese and baking soda.
Heat soup, but try not to boil.
Season with salt, pepper and cayenne.
This freezes well.
Serves 8.
Sieve flour and salt in a large bowl.<
ot and let it foam up and recede. Add the onion, carrot, and celery and saute
isp. Remove from the pan and drain on paper towels. Crumble
ccording to package instructions. Drain and rinse under cold water. Drain
Combine 1 tbsp curry paste with 1 tbsp oil then use to coat lamb.
Oil a grill pan and place over medium-high heat. Cook lamb until browned on both sides and cooked to your liking. Set aside, cover and let stand for 5 mins.
Meanwhile, heat remaining oil in a frying pan over medium heat. Sweat onion, carrot and celery until softened. Add garlic and remaining curry paste. Continue stirring until fragrant. Add stock and lentils and stir until hot. Remove from heat and mix in spinach and cilantro.
Serve lamb sliced with lentil salad.
dium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 mins
Cook rice and 2 tsp of the ginger
ins until tender. Add chorizo, carrot and celery. Cook for 4-5 mins
eat. Cook chopped spring onions, carrot and celery, stirring, until softened. Add flour
Heat butter and oil in a large, heavy-
dd 1 carton of broth and heat to boiling.
Reduce
edium heat. Add the chicken and cook for 4 mins or
rom pan.
Add onion, carrot and celery to same pan on low
ver high heat. Saute onions, carrot and celery, stirring, for 5 mins, or
In a bowl, mix rice vinegar, sugar, soy sauce and crushed red pepper to make sauce. Add sliced onion, carrot and celery to the sauce and mix again.
Lightly season the salmon with salt and pepper. Sprinkle cornstarch over the seasoned salmon, 1 tsp per side.
Grease a skillet and cook salmon on med-high heat. Cook about 3-4 minutes each side until well done.
Place hot salmon in the sauce.
Store salmon in refrigerator overnight. .
Serve with 1 cup white Japanese rice per person.
ver high heat. Cook leeks, carrot and celery, cover, for 10 mins, or
edium heat. Add onion, garlic, carrot and celery. Cook, stirring, 3-4 mins