Boxing Day recipes Christie

[Guest guest]

I'm happy to hear your Boxing Day meal turned out so well. I've never stuffed

an avocado with wild rice or lentils. I usually stuff them with tofuna or

eggless egg salad. I want to try your recipe.

Did you serve a dessert? If so let us know.

Donna

 

christie_0131 <christie0131 wrote:

My Boxing Day meal went very well. I got a new cookbook for

Christmas - Rose Elliot's Fast, Fresh and Fabulous and I chose 2

recipes from that which really lived up to the book's title. My

friend was suitably impressed and so was I because they were very

quick and easy dishes to make and delicious to eat and they aleo

looked really attractive (I'm only sorry that my digital camera has

vanished). I had to improvise a little as I only decided on the menu

this morning and I had to make do with the ingredients that I had

available.

 

Christie

 

 

Green Pea Soup with Mint

 

900g (2lb) packet of frozen petits pois

1 large onion, roughly chopped

6 cloves of garlic

 

To finish:

3-4 Tbsp thick plain yoghurt

fresh mint leaves

 

Serves 4

 

Put the peas into a saucepan with 1.2 litres (2 pints) water, onion

and garlic. Cover and simmer for 10-15 minutes until garlic and

onion are tender. Puree and return to the saucepan. Season with salt

and pepper. Reheat then ladle into bowls, top with a swirl of

yoghurt, coarsely ground black pepper and mint leaves.

 

I had no onion and had to substitute spring onions instead. After I

had blended the soup I found it a little bland and added 2 tsp of

vegetable bouillon powder. I had no fresh mint so I dunked a

peppermint teabag into the soup when I reheated it prior to serving.

It is the greenest, freshest tasting soup I've ever had.

 

Stuffed Avocados

 

250g (9 oz) basmati and wild rice mix

115g (4 oz split red lentils

0.25 tsp turmeric

500g (1lb 2 oz) assorted wild mushrooms

1 Tbsp olive oil

2 garlic cloves, chopped

Juice of half a lemon

2 avocados

 

Serves 4

 

Preheat oven to 150C/300F/Gas Mark 2.

Put the rice and lentils into a saucepan with turmeric and 600mls (1

pint) of water. Bring to the boil then cover and leave to cook for

15 minutes. Remove from the heat and leave still covered for another

5 minutes.

 

Fry the mushrooms in olive oil for 5-10 minutes or until tender,

adding the garlic and a squeeze of lemon juice towards the end,

Season with salt and pepper.

 

Halve, stone and peel the avocados, coat on both sides with lemon

juice and salt and pepper. Add any remaining lemon juice to the

rice/lentil mixture.

 

Fluff the rice and lentils with a fork, adding a little salt, then

spread onto a serving plate. Top with the avocado halves, cut sides

up. Spoon the mushrooms onto them, heaping them up. Put into a cool

oven for up to 15 minutes to warm the avocados – do not let the

avocados cook or they will spoil.

 

I had no turmeric and used saffron instead and I substituted a

mixture of baby button white and chestnut mushooms for the wild

mushrooms. I used hass avocados which were quite small so although I

had halved all the other ingredients, we had a whole avocado each.

 

 

 

 

 

 

 

 

[Guest guest]

The avocados were filled with the mushrooms, Donna, and served on the

rice/red lentil mixture. It was just delicious. I didn't serve a

dessert as we had started out with mixed olives, hummus and pitta

bread - 4 courses would have seemed a bit OTT for just the 2 of us.

I'm really looking forward to trying another recipe from that book but

for today it's back to the nut roast leftovers....

 

, purplepassion

<thelilacflower> wrote:

>

> I'm happy to hear your Boxing Day meal turned out so well. I've

never stuffed an avocado with wild rice or lentils. I usually stuff

them with tofuna or eggless egg salad. I want to try your recipe.

> Did you serve a dessert? If so let us know.

> Donna