Kevin's Menu
Kevin Reynolds' dishes included carrot soup, salmon and mango sorbet:
Calorie Counting Carrot Soup
Serves 5
Ingredients
1kg carrots
6 sticks celery
2 onions
3 tsp garlic, minced
3 tsp mustard
3 tsp tabasco
6 tsp thyme
3 tsp ginger
Freshly ground black pepper
2 litres vegetable stock
Fromage frais
Combine carrot and celery in a processor and process well. Sauté onion, garlic and all spices in large saucepan for 2 minutes until softened. Slowly add stock, stirring. Add carrot and celery and bring to boil. Reduce heat and simmer covered for 40 minutes. Just prior to serving, stir in fromage frais
Serves 5
Ingredients
1kg carrots
6 sticks celery
2 onions
3 tsp garlic, minced
3 tsp mustard
3 tsp tabasco
6 tsp thyme
3 tsp ginger
Freshly ground black pepper
2 litres vegetable stock
Fromage frais
Combine carrot and celery in a processor and process well. Sauté onion, garlic and all spices in large saucepan for 2 minutes until softened. Slowly add stock, stirring. Add carrot and celery and bring to boil. Reduce heat and simmer covered for 40 minutes. Just prior to serving, stir in fromage frais
Succulent Slimming Salmon
Serves 5
Ingredients
5 salmon fillets, skinned
6oz bulgar wheat
Ground black pepper
Lime juice
4 tbsp olive oil
1 bunch flat parsley, roughly chopped
6 tbsp mint, chopped
2 bunches spring onions, chopped
6 tomatoes, diced
Asparagus – 2 sticks per person
Bulgar Wheat
Boil water in a saucepan. Add bulgar wheat and boil for 10 minutes. Sieve excess water. Season bulgar to taste with oil, lime juice, chopped spring onions, tomatoes, parsley and black pepper. Serve cold.
Rice
Boil rice for 10 minutes until cooked.
Salmon
Cover baking tray with tin foil. Place salmon steaks onto the foil. Drizzle over some olive oil, add salt, garlic and dill. Wrap in the foil and place in oven (180 degrees) for approximately 20 minutes or until cooked. Serve on a bed of rice with Bulgar wheat. Garnish with tomato, asparagus and lemon.
Serves 5
Ingredients
5 salmon fillets, skinned
6oz bulgar wheat
Ground black pepper
Lime juice
4 tbsp olive oil
1 bunch flat parsley, roughly chopped
6 tbsp mint, chopped
2 bunches spring onions, chopped
6 tomatoes, diced
Asparagus – 2 sticks per person
Bulgar Wheat
Boil water in a saucepan. Add bulgar wheat and boil for 10 minutes. Sieve excess water. Season bulgar to taste with oil, lime juice, chopped spring onions, tomatoes, parsley and black pepper. Serve cold.
Rice
Boil rice for 10 minutes until cooked.
Salmon
Cover baking tray with tin foil. Place salmon steaks onto the foil. Drizzle over some olive oil, add salt, garlic and dill. Wrap in the foil and place in oven (180 degrees) for approximately 20 minutes or until cooked. Serve on a bed of rice with Bulgar wheat. Garnish with tomato, asparagus and lemon.
Muscle Mango Sorbet
Serves 5
Ingredients
650g tinned mango (2 large tins)
750g low fat natural yoghurt
3 tbsp sugar substitute
50ml of apple juice
Place tinned mango in a blender with yoghurt and sugar substitute and blend well. Freeze for 2 hours. Remove from freezer, blend again and refreeze for another 3 hours. To make the sauce, blend 1 tin mango with 50ml apple juice and add 1 tbsp sugar substitute. Drizzle over ice cream and garnish with mint.
All recipes are from Muscle Menus available from MuscleTalk.co.uk
Dinner Party 4: Keeley Lawrence
Channel 4 is not responsible for the content of third party sites.
Serves 5
Ingredients
650g tinned mango (2 large tins)
750g low fat natural yoghurt
3 tbsp sugar substitute
50ml of apple juice
Place tinned mango in a blender with yoghurt and sugar substitute and blend well. Freeze for 2 hours. Remove from freezer, blend again and refreeze for another 3 hours. To make the sauce, blend 1 tin mango with 50ml apple juice and add 1 tbsp sugar substitute. Drizzle over ice cream and garnish with mint.
All recipes are from Muscle Menus available from MuscleTalk.co.uk
Dinner Party 4: Keeley Lawrence
Channel 4 is not responsible for the content of third party sites.