Spinach And Chervil Ring Mold Recipe
Summary
HealthyLow Calorie
Ingredients
| 1 can frozen chervil soup | ||
| Frozen chopped spinach | 7 Ounce | |
| 1 grated zucchini (courgette) | ||
| Lemon juice | 1/2 Cup (16 tbs) | |
| Gelatine | 2 Tablespoon | |
| 3 natural flavor yogurts | ||
| Mustard | 2 Tablespoon | |
| Pepper | 1 | |
| Lemon slices | ||
| Tomatoes | ||
| Fresh watercress | ||
Directions
Put the frozen chervil soup and the frozen spinach into a dish with 3 (2) tablespoons of water.
Cover and microwave on HIGH for 5 minutes.
Stir the contents of the dish to break them up.
Cover and microwave on HIGH for a further 2 minutes.
Leave to stand for 5 minutes.
Stir carefully.
Put the zucchini (courgette) in a small dish, cover and micro wave on HIGH for 2 minutes.
Put 1/4 cup (4 tablespoons) of lemon juice into a bowl and add the gelatin (gelatine).
Leave to swell for 2 minutes.
Put the bowl in the microwave oven and dissolve for 1 minute on LOW.
Add the gelatin (gelatine) mixture to the hot chervil and spinach.
Add the grated zucchini (courgette).
Stir carefully.
Leave to cool.
Add two of the yogurts to the cooled mixture.
Pour into a ring mold (mould) and chill in the refrigerator for at least 6 hours.
Just before serving, prepare the sauce: mix together the mustard, lemon juice, pepper and the remaining yogurt.
Pour the sauce into a sauceboat.
Plunge the mold (mould) into hot water for a few seconds and turn out on to a serving dish.
Cover and microwave on HIGH for 5 minutes.
Stir the contents of the dish to break them up.
Cover and microwave on HIGH for a further 2 minutes.
Leave to stand for 5 minutes.
Stir carefully.
Put the zucchini (courgette) in a small dish, cover and micro wave on HIGH for 2 minutes.
Put 1/4 cup (4 tablespoons) of lemon juice into a bowl and add the gelatin (gelatine).
Leave to swell for 2 minutes.
Put the bowl in the microwave oven and dissolve for 1 minute on LOW.
Add the gelatin (gelatine) mixture to the hot chervil and spinach.
Add the grated zucchini (courgette).
Stir carefully.
Leave to cool.
Add two of the yogurts to the cooled mixture.
Pour into a ring mold (mould) and chill in the refrigerator for at least 6 hours.
Just before serving, prepare the sauce: mix together the mustard, lemon juice, pepper and the remaining yogurt.
Pour the sauce into a sauceboat.
Plunge the mold (mould) into hot water for a few seconds and turn out on to a serving dish.
Chef
