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Spinach And Chervil Ring Mold Recipe
|Frozen chervil soup||1 Can (10 oz)|
|Frozen chopped spinach||7 Ounce|
|Zucchini||1 , grated (Courgette)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Natural yogurt||3 Cup (48 tbs)|
|Fresh watercress||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 849 Calories from Fat 305
% Daily Value*
Total Fat 35 g54%
Saturated Fat 16.6 g83%
Trans Fat 0 g
Cholesterol 95.4 mg31.8%
Sodium 776.1 mg32.3%
Total Carbohydrates 82 g27.2%
Dietary Fiber 15.2 g60.7%
Sugars 46.6 g
Protein 68 g135.5%
Vitamin A 432.9% Vitamin C 327.9%
Calcium 130.4% Iron 62.6%
*Based on a 2000 Calorie diet
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.
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).
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.