Easy Cauliflower and Broccoli

Easy Cauliflower and Broccoli - Whole baby cauliflowers are used in this recipe. Try to find them if you can, but if not use large florets instead.

Assemble these supplies:

• 2 baby cauliflowers
• 8 oz/225 g broccoli
• salt and pepper

Sauce

• 8 tbsp olive oil
• 4 tbsp butter or margarine
• 2 tsp grated fresh gingerroot
• juice and rind of 2 lemons
• 5 tbsp chopped cilantro
• 5 tbsp grated Cheddar cheese

Steps in Preparation:

1. Preheat the broiler. Cut the cauliflowers in half and the broccoli into large florets.
2. Cook the cauliflower and broccoli in a pan of boiling salted water for 10 minutes. Drain well, then transfer to a shallow ovenproof dish and keep warm until required.
3. To make the sauce, place the oil and butter in a skillet and heat gently until the butter melts.
4. Add the ginger, lemon juice, lemon rind, and chopped cilantro and let simmer for 2-3 minutes, stirring occasionally.
5. Season the sauce with salt and pepper to taste, then pour over the vegetables in the dish and sprinkle the cheese on top.
6. Cook under the hot broiler for 2-3 minutes, or until the cheese is bubbling and golden brown. Let cool for 1-2 minutes, then serve.

Nutritional Information

Calories ...................433               Sugars....................2g

Protein ....................8g                  Fat........................44g

Carbohydrate ...............3g             Saturates...............9g

Avocado Cream Terrine (Low Crabs Recipe)

Avocado Cream Terrine - The smooth, rich taste of ripe avocados combines well with thick, creamy yogurt and light cream to make this impressive terrine.

Assemble these supplies:

• 2 ripe avocados
• 4 tbsp cold water
• 2 tsp gelozone (vegetarian gelatin)
• 1 tbsp lemon juice
• 4 tbsp lowfat mayonnaise
• 2/3 cup plain yogurt
• 2/3 cup light cream
• salt and pepper
• mixed salad greens, to serve

To garnish:

• cucumber slices
• nasturtium flowers

Steps in Preparation:

1. Peel the avocados and remove and discard the pits. Place the flesh in a blender or food processor or a large bowl with the water, vegetarian gelatin, lemon juice, mayonnaise, yogurt, and cream. Season to taste with salt and pepper.
2. Process for 10-15 seconds or beat by hand, using a fork or whisk, until smooth.
3. Transfer the mixture to a small, heavy- bottom pan and heat very gently, stirring constantly, until just starting to boil.
4. Pour the mixture into a 372-cup terrine, nonstick loaf pan, or plastic food storage box and smooth the surface. Let the mixture cool and set, then let chill in the refrigerator for 172-2 hours.
5. Turn the terrine out of its container and cut into neat slices. Arrange a bed of salad greens on 4 serving plates. Place a slice of avocado terrine on top and garnish with cucumber slices and nasturtium flowers. serves 4

Nutritional Information
Calories.......................327       Sugars........................3g  
Protein........................6g          Fat.............................32g 
Carbohydrate.............4g