How to Make Tarragon Lemon Dip? – International Appetizer Recipes – Viji’s Food Recipes

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Tarragon Lemon Dip

This zesty dip, rich vitamin C, goes well with unsalted chips, crisped celery, or blanched green beans.

Ingredients:

Cheese  – 8 ounces   (at room temperature)

Sour cream or plain low-fat yogurt  – 1 cup

Lemon juice  – 3 tbsp or to taste

Fennel Seeds  – 1/2 tsp  (crushed)

Minced tarragon  – 1/4 cup  (Or)  Dried tarragon  – 2 tsp (crumbled)

Lemon  – 1 slices (for garnish)

Method:

In a medium-size mixing bowl, cream together the cream together the cream cheese, sour cream and lemon juice with an electric beater or wooden spoon.

Blend in the fennel seeds and tarragon.

Transfer the mixture to a serving bowl and cover tightly.

Refrigerate for at least one hour or overnight. Can be refrigerated for up to 2 days.

Serve, if desired, garnished with the lemon slice.

Slit from the center outward and twisted into an S.

Serve with chips, crackers or crudités. Makes about 2 cups.

How to Make Scotch Vegetable Soup?

Ingredients:

Carrots  –  115 gm

Cabbage – 30 gm

Turnip  –  30 gm

French beans  –  30 gm

Ladies fingers  –  30 gm

Onions  –  15 gm

Potatoes  –  55 gm

Tomatoes  –  115 gm

Garlic  –  1 flake

Fat – 30 gm

Marmite  – 1 tsp

Parsley –  a few sprigs

Salt –  to taste

Pepper –  a pinch

Quaker oats – 30 gm

Stock or water – 890 ml

Method:

Wash, peel and dice carrots, turnip and potatoes.

Wash and dice cabbage, ladies fingers and french beans.

Chop onions, garlic and parsley.

Blanch and chop tomatoes.

Melt fat. Add prepared vegetables except potatoes and tomatoes, chopped onions and garlic. cover and stew for a  few minutes.

Add tomatoes, potato, stock, chopped onions, garlic and seasoning.

Cook gently for two hours.

Add oats. Mix well and simmer for 15 to 20 minutes.

Add marmite mixed in a little stock.

Remove and serve hot garnished with chopped parsley.

How to Make Cream Of Potato Soup?

Ingredients:  (for 4)

Potatoes –  250 gm

Onions –  30 gm

Celery – 30 gm

Salt –  to taste

Parsley –  1 spring

Milk –  300 ml

Refined flour –  15 gm

Butter –  15 gm

Stock –  900 ml

Method:

Peel and quarter potatoes.

Chop onions and celery.

Put vegetables in stock add salt,cook till potatoes are soft.

Form a purée by passing through a sieve.

Prepare a thin white sauce with flour, butter and milk.

Add potato purée to sauce, bring to boil slowly.

Serve hot garnished with chopped parsley.

How to Make Cream Of Spinach Soup?

Ingredients:  (for 4)

Meat Stock  –  750 ml

Spinach  –  250 gm

Refined flour  –  30 gm

Butter  –  30 gm

Milk  –  300 ml

Salt  –  to taste

Method:

Clean and wash spinach.

Cook in stock with salt.

Rub through sieve when cooked.

Prepare white sauce using flour, milk and butter.

Add spinach purée. Reheat and serve.

How to Make Cream of Celery Soup?

Ingredients: ( For 4)

Potatoes –  120 gm

Celery –  250 gm

Stock – 750 ml

Onions – 60 gm

Parsley – 5 gm

Butter – 30 gm

Refined flour – 30 gm

Milk – 300 ml

Pepper – to taste

Salt – to taste

Method :

Prepare vegetables and boil in stock till tender.

Rub through a sieve and make a purée.

Prepare a white sauce with flour, butter and milk.

Add sauce to purée. Add seasoning.

Bring to boil and serve hot, garnished with finely chopped celery hearts.

How to Make Cream of Vegetable Soup? – Viji’s Food Recipes

Ingredients:

Vegetable stock – 750 ml

Celery – 60 gm

Onions – 60 gm

Potatoes – 120 gm

Carrots – 60 gm

Tomatoes – 120 gm

Turnip – 60 gm

Refined flour – 30 gm

Butter – 30 gm

Milk – 300 ml

Salt – to taste

Method:

Chop all cleaned vegetables.

Cook in cold stock or water till tender.

Pass through a sieve and make a purée.

Prepare white sauce with flour, butter and milk.

Add to purée, season to taste. Reheat and serve hot.

HOT and sour soup – Viji’s Food Recipes

Ingredients:

Chicken Stock – 800ml
Shredded carrots – 60 gm
Capsicums -60 gms
Shredded spring onion – 60 gm
Pepper – to taste
Chilli oil – 10ml
Shredded Chicken (cooked) – 60 gm
Salt – to taste
Soya Sauce – 5ml
Vinegar – 10 ml
Cornflour – 20 gm

Method:

1. Bring the chicken stock to a boil.
2. Add the shredded vegetables and cook for 3 minutes.
3. Add the shredded chicken. Add salt and soya sauce.
4. When the stock is boiling add the corn flour dissolved in water.
5. Pour a few drops of chilli oil, vinegar and pepper powder into each soup cup.
6. Pour the hot soup over and serve hot, garnished with chopped spring onion leaves.

Chilli oil:
To prepare chilli oil, add very hot oil to chilli powder let it stand for 10 minutes and strain out the clear chilli oil.