Low Cholesterol Page 7

Topics about Low Cholesterol

HOT CURRY SAUCE
Ingredients: 6 zucchini, peeled and chopped 2 teaspoons polyunsaturated oil 1 onion, chopped 1 teaspoon curry powder 1/2 teaspoon chilli sauce 1 tablespoon chutney or relish

HOT PASTA AND MUSHROOMS
Ingredients: 2 cups (300 g) macaroni 3 tablespoons finely chopped fresh parsley 2 tablespoons grated Parmesan cheese MUSHROOM SAUCE 2 teaspoons polyunsaturated oil 0 1 onion, sliced 500 g mushrooms, sliced 1 teaspoon paprika 2 tablespoons tomato paste (no added salt) 1 cup (250 mL) evaporated skim milk Freshly ground black pepper

HUNGARIAN RAGOUT
Ingredients: 500 g lean stewing veal 1 tablespoon polyunsaturated oil 1 large onion, finely chopped 1 clove garlic, crushed 125 g button mushrooms, sliced 2 teaspoons ground paprika 1/2 teaspoon dried caraway seeds 2 large tomatoes, peeled and chopped 1Jablespbon tomato paste (no added salt) 3/4 cup (190 mL) chicken stock 3 tablespoons dry white wine Freshly ground black pepper 1 tablespoon corn flour blended with 1/2 cup (125 g) low fat unflavoured yoghurt

LENTIL SALAD
1 cup (200 g) red lentils 1 cup (200 g) yellow lentils 6 cups (1.5 liters) vegetable stock 1 teaspoon cumin seeds 2 tomatoes, diced 2 stalks celery, sliced 1/2 small green capsicum, diced 1/2 small red capsicum, diced 1 small onion, finely chopped 1 small avocado, chopped Freshly ground black pepper 2 tablespoons chopped chives

LETTUCE ROLL-UPS
1 cup (60 g) bean sprouts 2 mangoes, peeled and chopped 260 g canned sliced water chest nuts, drained 2 teaspoons finely chopped preserved ginger 2 teaspoons finely chopped mint leaves 3 tablespoons low fat mayonnaise 1 tablespoon low fat unflavoured yoghurt 6 large lettuce leaves

MANGO RAITA
Ingredients: 2 cups (500 g) low fat unflavoured yoghurt 1 mango, diced 1 banana, diced 2 tablespoons finely chopped fresh mint 1/2 teaspoon ground cumin pinch chilli powder Beat yoghurt until smooth. Fold in mango, banana, mint, cumin and chilli powder.

MARINATED CITRUS FISH SALAD
Ingredients: 500 g white fish fillets, cut into strips 2 teaspoons pink peppercorns 2 teaspoons orange rind 400 g canned Iychees, drained 1 orange, peeled and segmented 1 grapefruit, peeled and segmented � bunch fresh watercress MARINADE 1 tablespoon grape seed oil � cup (125 ml) orange juice 1 tablespoon grapefruit juice 1 tablespoon lime juice 1 tablespoon tarragon vinegar 1 teaspoon grated fresh ginger

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