Crispy Bean curd in Orange Sauce ( Lightly fried bean curd with a tangy sauce )
Serves: 2 Time required: 15 minutes
200 g soft bean curd 120 ml orange juice 35 ml oil 5 ml lemon juice 30 g sugar 35 g corn flour
Coat the bread curd lightly in corn flour and deep fry in oil till the surface of the bean curd becomes golden and crisp. Cut into pieces.
Heat orange and lemon juice together. Add the sugar and stir till it dissolves and the syrup becomes thick a bit.
Arrange the bean curd pieces on serving plate and pour the sauce over them. Serve hot.
Nutritive value of each serving - 337.0 kcal proteins: 9.4 g Fat: 22.4 g Carbohydrates: 35.5 g
Cheese and Pepper Terrine ( Cheese and vegetable flavored with basil )
Serves: 4 Time required: 20 minutes plus refrigerating time
80 g mozzarella cheese 100 g green , red and yellow peppers 1 spring onion 50 g almonds, toasted 60 g green and purple spinach 140 ml olive oil 10 g basil leaves Salt and pepper to taste
Rub the peppers with oil and roast or grill them till they blister all round. Place in a plastic bag and secure. Leave for 30 minutes. Slice the peppers.
Blanch basil for one minute. Remove from water and while still hot, put into a mixer with 120 ml olive oil to form a firm puree. Place in a muslin cloth and hung like a stocking, so oil can drip out.
To assemble, put alternate layers of peppers, cheese and seasoning in a large cake ring.
Fill to the top and press down firmly. Refrigerate for one hour. Reheat in the oven or microwave.Unmouldin the centre of a plate. Heat 20 ml oil and saute quickly. Add seasoning. place on top ofthemould. Put warmed spring onion on top of spinach. Sprinkle almonds over.
Nutritive value of each serving- 259.1kcal proteins: 8.5 g Carbohydrates: 7.0 g