Celtic supporter Scott Campbell, 20,
has taken up a challenge from his housemates to only
eat green or white foods for the 2006/07 season.
I wish him good luck and
would like to share a few recipies with him
Fresh Pea Soup
| "This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!" Original recipe yield: 4 servings.
|
INGREDIENTS:
- 2 tablespoons butter
- 2 medium shallots, finely chopped
- 2 cups water
- 3 cups fresh shelled green peas
- salt and white pepper to taste
- 3 tablespoons whipping cream (optional)
DIRECTIONS:
- Melt the butter in a heavy-bottomed saucepan over medium heat. Cook
the shallots until soft and translucent, about 3 minutes. Pour in the
water and peas, season to taste with salt and pepper. Increase the heat
to medium-high, bring to a boil, then reduce heat to low, cover, and
simmer until the peas are tender, 12 to 18 minutes. - Puree the peas in a blender or food processor in batches. Strain back
into the saucepan, stir in the cream if using, and reheat. Season to
taste with salt and pepper before serving.
Foil Potatoes
INGREDIENTS:
- 4 medium baking potatoes, scrubbed
- 4 tablespoons butter
- 4 teaspoons garlic powder
- 2 teaspoons salt
DIRECTIONS:
- Preheat the oven to 400 degrees F (200 degrees C).
- Lay out 4 squares of aluminum foil on the counter. Cut each potato
in half lengthwise, and place onto a square of aluminum foil. Place 1/2
tablespoon of butter onto the cut side of each half, then season with
garlic powder and salt. Close the potato halves together, and wrap tightly
in the aluminum foil. - Bake potatoes directly on the oven rack for 40 minutes, or until tender.
0 comments:
Post a Comment