- Thinly slice garlic. Peel 4 thick strips from orange skin cutting away white pith. Slice in thisn slices. Pour oil in small pan and heat ingredients for about 3 minutes
- Discard herbs and serve warm.
Carrot and Pear Bisque
makes 8 cups
2 leeks 3tbsp butter
6 large carrots, peeled
1 ripe pear, peeled
1 tsp curry 1 quart water with chicken style seasoning
pinches of salt and pepper
2 tbsp fresh thyme
Sour Cream and chopped chives
- Slice off and discard toots and dark green tops of leeks. Wash and cut leeks in thin slices. Melt butter in saucepan add leeks and fry till soft 5-8minutes
- Slice carrots and chop pear. Add rest of ingred to leeks and cook for about 30 min until carrots are soft
- Pour in blender and whir till smooth and serve. Soup will keep well, covered and refrigerated up to 5 days or freeze up to 2 months. 105 calories
Mango Tart
this will make a small pie for two
For the crust:
1 cup of pecan pieces
4 majool dates
1 tablespoon of lemon peel, I just sliced peel of the lemon
1/2 tsp cinnamon
1/8 tsp saltPut in food processor and grind until grainy looking and mixed well. Press into pie dish
For the filling:
1 fresh mango
1 frozen mango
3 majool dates
1/4 cup macadamia nuts
1 tablespoon coconut butter, I used canned coconut
1 tbsp lemon juice
Put in the food processor and mix till fluffy and put on the crust