| 27 | 28 | 29 | 30 | 31 |
| 1 | 16 | 32 | 47 | 63 |
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3
2
7
1
1
1
/4 cup white wine
bay leaves
cups chicken stock
sprig fresh parsley, chopped
/2 teaspoon paprika
/2 cup grated Parmesan cheese
In a large stockpot, saute the onions in oil until they are glossy. Stir in
garlic, paprika, celery, carrots, and saute for 10 minutes. Once the
vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock,
lentils, bay leaves, salt, and pepper. Stir well, then add the wine and
bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on
low to medium heat; or until the lentils are tender. Sprinkle the soup with
parsley and Parmesan before serving.
Rare Roast Beef Salad with Mustard Mayonnaise from Amy Kanarios
Serves 6
Dressing:
1
1
2
1
1
/3 cup (3 1/2 fl oz/100 ml) olive oil
/4 cup (2 fl oz/60 ml) lemon juice
tablespoons finely chopped chives
tablespoon drained tiny capers
tablespoon finely chopped sun-dried bell pepper (capsicum)
Salt and freshly ground black pepper
Combine all of the dressing ingredients in a small bowl. Whisk together until well
blended.
Mustard Mayonnaise:
1
1
2
/4 cup (2 fl oz/60 ml) mayonnaise
tablespoon Dijon mustard
teaspoons Worcestershire sauce
A few drops of Tabasco sauce
Combine all the mayonnaise ingredients in a small bowl. Stir until well blended.
Salad:
3
6
1
1
1
1
lbs (1.5 kg) rare roast beef, sliced - allow 2 large slices per person
oz (185 g) cherry tomatoes, halved
head (3 1/2 oz/100 g) radicchio, washed and torn
bunch (3 1/2 oz/100g) lamb’s lettuce, washed and torn
jar (8 oz/250 g) artichoke hearts, halved
/3 cup (2 1/2 oz/75 g) tiny cornichons (tiny gherkins or dill pickles) Divide the
remaining ingredients among 6 serving plates. Spoon the dressing over and
place a tablespoon of mayonnaise
in the center of each salad.
Arugala Salad with Balsamic Vinegar Dressing
3
1
1
3
garlic cloves, chopped
½ lbs. arugala
pint cherry tomatoes, halved
tbsp. balsamic vinegar
½
2
¼
cup olive oil
shallots, minced
tsp. salt
2
9
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