In My World

Break cauliflower into small flowerets.  Crisp in ice water.  Drain and sprinkle with paprika.

1 ounce peach schnapps 1 ounce vodka 1 dash grenadine orange juice Pour the schnapps, vodka and grenadine over cracked ice in a highball glass.  Add fresh orange juice to fill.  Stir briskly.  

Mushroom Soup [L.S.] http://www.soscuisine.com/recipe/mushroom-soup-less-sodium 2 servings Preparation 20 min   Cooking 15 min 210 calories per serving   Ingredients 16 button (white) mushrooms, thinly sliced 220 g 1 clove garlic, pressed or minced 1/2 leeks, thinly sliced 150 g 1 tbsp butter, unsalted 14 g 1 tbsp olive oil 15 mL 1 tbsp white flour (all purpose) 8 g 1 tbsp rice, long grain 12 g 2 cups chicken broth, low-sodium 500 mL 1 pinch salt  [optional] 0.1 g ground pepper to taste 2 tbsp sour cream 30 mL 2 tbsp chives, fresh, chopped  [optional] 6 g Before you start A  blender  or  food processor  will be very useful to purée the soup. Method Prepare the vegetables : Thinly slice the mushrooms;  press  or mince the garlic; discard the dark green part of the leeks, keep the white and light green parts, then slice them thin. Melt the butter in a pot or saucepan over medium-low heat. Add the leeks and garlic, then  sweat  about 10 min until they are softened. During this time, heat

2-1/2 cups diced, fresh peaches 1 tbsp lemon juice 2 tbsp sugar chilled ginger ale fresh mint Combine peaches, lemon juice and sugar.  Fill fruit cocktail glasses.  Add 1-2 tbsp ginger ale to each glass.  Garnish with a sprig of mint. Serves 4.

Chicken with Dried Fruits http://www.soscuisine.com/recipe/chicken-dried-fruits 2 servings Preparation 20 min   Cooking 45 min 310 calories per serving   Ingredients aluminum foil 6 dried apricots 4 tbsp 8 pitted prunes 1/4 cup 1/3 cup white wine 85 mL 1 tbsp olive oil 15 mL 1/2 onions, finely chopped 100 g 1 pinch salt  [optional] 0.1 g ground pepper to taste 1 tbsp brown sugar 12 g 1/2 tsp ground cinnamon 1 g 4 chicken drumsticks, skin removed 440 g 1/2 tsp turmeric 1 g 2 tbsp slivered almonds  [optional] 8 g Before you start Keep the serving plates warm on the stove while you're preparing the dish. Method Preheat the oven to 175 °C /350 °F. Line a baking sheet with aluminum foil. In a small bowl, start  macerating  the apricots and prunes in the wine before continuing with the recipe. Heat half of the oil in a pan over medium heat. Add the onion and  sauté  until it is softened and slightly golden-coloured, about 5 min. Transfer the onion to a large bowl and set aside. Pour the

Salmon Croquettes http://www.soscuisine.com/recipe/salmon-croquettes 2 servings Preparation 20 min   Cooking 15 min 400 calories per serving   Ingredients 2 tbsp canola oil, for the baking method 30 mL 1 1/2 potatoes 300 g 1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon 2 tbsp milk, partly skimmed, 2% 30 mL 3 green onions/scallions, finely chopped 45 g 1/4 tsp cayenne pepper, or to taste 1 g 200 g salmon, canned, drained and crumbled 1 pinch salt  [optional] 0.1 g ground pepper to taste 1 tbsp white flour (all purpose) 8 g 1 egg whites, beaten 2 tbsp bread crumbs 16 g Before you start These patties can be either fried or baked. The Nutrition Facts table on this page assumes that baking will be used. Method If using the  baking method : Preheat the oven to 205°C/400°F. Lightly oil a baking dish with some of the canola oil (about one tablespoon). Alternatively, for  deep-frying : Preheat a sufficient quantity of peanut oil to 175°C/350°F in an electric fryer or in a large skillet. Pre

Quantity : 3 servings Preparation : 30 min Cooking : 30 min  590 calories/serving Ingredients 1/2 onions, finely chopped 100 g 1 clove garlic, minced 3 cups baby spinach 50 g 4 sun-dried tomatoes (oil packed), coarsely chopped 16 g 26 g Parma ham/Prosciutto, coarsely chopped 2 1/4 slices 1 tbsp olive oil 15 mL 2 tbsp butter, unsalted 28 g 1 pork tenderloin 300 g 200 g puff pastry dough 1/2 box white flour (all purpose), to roll out the pastry 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] parchment paper Before you start Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch. Keep the serving plates warm on the stove while you're preparing the dish. Method Prepare the stuffing Prepare the vegetables : Finely chop the onion and mince the garlic. Wash the baby spinach leaves then drain them well. Coarsely chop the sun-dr

Chicken Cutlets à la Ferrer http://www.soscuisine.com/recipe/chicken-cutlets-ferrer 2 servings Preparation 5 min   Cooking 12 min 250 calories per serving   Ingredients 1 chicken breasts, boneless, skinless 300 g 2 tbsp butter, unsalted 28 g 2 sprigs rosemary, fresh 10 g 1 tbsp white flour (all purpose) 8 g 1/4 cup white wine 65 mL 1 pinch salt  [optional] 0.1 g ground pepper to taste Before you start Keep the serving plates in the oven at the lowest setting so they are warm when you serve. Method Slice the breast horizontally into very thin cutlets. Flatten these cutlets using a  rolling pin  or meat pounder. Coat  with the flour. Melt the butter in a pan over medium heat. Add the rosemary sprigs whole. Cook 2-3 min, then take them out. Add the cutlets and cook over medium heat 4 min. Turn, add salt and pepper, sprinkle with the white wine, cover, and cook an additional 3 min. Serve on the warmed plates.

Cut small stalks or short pieces of celery lengthwise into thin shreds, cutting to within 1/2 inch of the leaves or end of piece.  Place in ice water to curl.

Place a 1/2" cube of cheese, a tiny slice of pickle and a tidy pickled onion on each pick.

Peel cucumber.  Score it by running a fork lengthwise down the surface of the cucumber.  Cut the cucumber into very thin slices.  Chill in a tray of ice.  Drain and sprinkle lightly with chopped parsley.

Trim washed green stalks, leaving about 3 inches.  Trim onion, removing roots and any loose "skin".  Chill in ice water.

2 servings Preparation 10 min Cooking 20 min 120 calories per serving 1 yellow or red sweet peppers, cut into 2 cm-wide strips 1 clove garlic, minced 1/2 onions, finely chopped 3/4 cup canned tomatoes (diced) 1 1/2 tbsp olive oil 1 pinch salt [optional] ground pepper to taste Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn. Prepare the peppers: Cut them lengthwise into 2 cm strips. Sauté 4-5 min, then add the tomatoes. Cook over low heat, covered, 15-20 min until the peppers are soft. Add salt and pepper to taste. Serve.

Alternate cubes of boiled ham and Swiss or American cheese on picks.