Traditional food and drink menu

Manic Monday Meals

Mango and Avocado Prawns

Serves 2 people Approximate Time: 15 mins.
Ingredients:  

2 avocados
125g (4oz) packet of prawns
finely chopped mint in French Dressing (see recipe below)

1 mango
1 lemon
warm rolls

Method:

  1. Skin mango and avocados, remove stones and dice.
  2. Sprinkle with lemon juice.
  3. Add large prawns and cover with mint dressing.
  4. Divide mixture into cocotte dishes and decorate.
  5. Serve with warm rolls.

Our thanks to the Friends of Loch Lomond Recipe Book for their contribution …

 

 

French Dressing with Mint

Makes 300ml (½ pint ) Approximate Time: 10 mins.
Ingredients:  
freshly chopped mint
6 tbsps. wine vinegar, or 4 tbsps. wine vinegar and 2 tbsps. lemon juice

freshly ground black pepper to taste
2 cloves garlic, crushed or a little garlic salt

4 tbsps. olive oil or corn oil
¾ tsp. salt
1
½ tsps. caster sugar
1 tsp. ready made mustard (Dijon if possible)

Method:

  1. Place all the ingredients in a bowl and beat together thoroughly with a hand whisk or electric mixer.
  2. Alternatively, place the ingredients in a screw-top jar and shake vigorously. Always give a final mix immediately before serving.

Our thanks to Kelly's Vegies for their contribution …

 

 

Blueberry and Orange Yoghurt Smoothie

Serves 2 people Approximate Time: 15 mins.
Ingredients:  
250g (9oz) blueberries
250ml (8fl.oz) freshly squeezed orange juice
1 small orange, sliced to decorate
250g (9oz) natural yoghurt
honey to taste

Method:

  1. Reserve a small handful of blueberries for garnish. Place the remainder into a liquidiser or food processor. Whizz until smooth. Add the natural yoghurt and orange juice and whizz until thoroughly mixed together. Add some honey to taste. Then sieve the mixture into a jug.
  2. Chill until ready to serve.
  3. Pour into glasses and decorate with the reserved blueberries and slices of orange.

    As an alternative, you could add a scoop of vanilla ice cream to the glasses, then pour over the smoothie.

 

Our thanks to the Dairy Diary for their contribution …

 

 

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