Royal Fat Free Tomato And Dill Mousse Recipes
CUCUMBER-DILL MOUSSE
Light, smooth and refreshing--here's a mousse not to be missed.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 4h15m
Yield 3
Number Of Ingredients 10
Steps:
- Spray 4-cup mold or bowl with cooking spray. Sprinkle gelatin on wine in 1-quart saucepan to soften. Heat over medium heat about 2 minutes, stirring constantly, until gelatin is dissolved.
- Place 2 cups of the cucumbers and the remaining ingredients in blender or food processor. Cover and blend on high speed until smooth. Add gelatin mixture. Cover and blend 5 seconds.
- Pour into mold. Stir in remaining cucumber. Cover and refrigerate about 4 hours or until firm; unmold.
Nutrition Facts : Calories 5, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 20 mg, Sugar 0 g, TransFat 0 g
ORZO WITH FETA, TOMATOES, AND DILL
Provided by Shelley Wiseman
Categories Cheese Pasta Tomato Side Picnic Vegetarian Quick & Easy Backyard BBQ Dinner Lunch Feta Summer Family Reunion Healthy Potluck Noodle Dill Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 6
Steps:
- Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes
- Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente
- Drain orzo and toss with tomato mixture. Add feta and toss again.
ROYAL FAT FREE TOMATO AND DILL MOUSSE
This delicate, subtle tomato mousse is a great addition to your summer menu with a royal connection. It was often served at royal state banquets, The fat free version became a favorite of Princess Diana.
Provided by downtonabbeycooks
Categories Side Dish
Time 2h40m
Number Of Ingredients 10
Steps:
- Put the tomatoes and onions in a food processor, and blend until they become finely blended and somewhat soupy. Strain through a sieve into a large bowl. Discard the remaining seeds and skins.
- Use your new mixer to incorporate the cream cheese, sour cream, and tomato paste until there are no lumps.
- In a small saucepan, add the gelatin, chicken broth, and lemon juice. Stir until softened, and then warm the saucepan over low heat until the gelatin has dissolved. Again your handy mixer will be used to incorporate the gelatin mixture into the tomato mixture, and season with the salt and pepper to taste.
- Fold in the dill, and pour the tomato mousse into six ramekins. Refrigerate uncovered for at least 2 hours.
- Serve as a side dish or appetizer in the ramekins, or dip the ramekins in hot water, run a knife around the edge of the molds, and invert onto the plates.
Nutrition Facts : ServingSize 200 g, Calories 56 kcal, Carbohydrate 6 g, Protein 7 g, Fat 1 g, SaturatedFat 0.4 g, Cholesterol 3 mg, Sodium 216 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 0.3 g
TOMATO BUTTER DILL SAUCE
Provided by Food Network
Time 10m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Heat butter until golden, saute tomatoes just to warm; add dill off heat, season with salt and pepper. To assemble hot meal: Place a bed of rice on a plate; top with salmon steak and spoon any steaming juices over salmon. Garnish with warm tomato sauce.
STUFFED TOMATOES WITH LAMB MINCE, DILL & RICE
These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
- Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
- Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.
Nutrition Facts : Calories 300 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium
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