Celebrity Diet Secrets

FRUITS IN A MOULD

1 mug diced pawpaw

2 fresh kumquats (if fresh kumquats are not available, use one preserved kumquat, with syrup washed off)

3 lichee nuts, diced

1 tablespoon plain gelatin 1 teaspoon vanilla extract

1 teaspoon almond extract 1 mug clear pineapple juice

Soften gelatin over hot water in a tablespoon of the pineapple juice. Add vanilla and almond extract and remaining pineapple juice. Set aside. Slice kumquats and mix with pawpaw and lichee nuts. Add gelatin mixture. Mix well. Pour into a small mould and chill until serving time. Unmould on serving dish, and if desired, garnish with mint leaves.

Serves 1.

WEDNESDAY LUNCH

MARINATED VEGETABLES

1/2 mug sliced courgettes, parboiled 1/2 mug string beans, cooked, well drained 1/2 mug green pepper, cut into strips

2 small cooked white onions 1/2 lemon cut into thin slices

MARINADE:

1 mug chicken broth

2 tablespoons dry white wine (optional)

2 tablespoons lemon juice

1 garlic clove, crushed Va mug chopped parsley 1 teaspoon dry thyme 1 teaspoon Worcester sauce Salt and pepper Stir together all the ingredients for marinade. Bring to a boil. Reduce temperature and simmer 30 minutes. Have vegetables ready and attractively arranged on a platter. Pour half of marinade on vegetables. Cover with aluminium foil or plastic wrap. Refrigerate until serving time. Taste; add more marinade if necessary. Garnish with lemon slices and serve. (The marinade will keep for a few days in the refrigerator.)

Serves 1.

 


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