Tag: WILD

Mushroom & Wild Rice Soup (Instant Pot) — The Skinny Fork by Gordon Ramsay

Mushroom & Wild Rice Soup (Instant Pot) — The Skinny Fork



Place all of the ingredients for the soup into the base of the instant pot and secure the lid. Set the steam valve to sealed and cook on ‘soup’ or ‘manual’ for 45 minutes.

While the soul is cooking, melt the 6 tbsp. butter in a small sauce pan.

Whisk in the 1/2 C. flour and cook for a minute or two.

Slowly whisk in the 1 1/2 C. almond milk until smooth and creamy; remove from the heat and set aside.

Once the instant pot is done, do a quick release of the pressure and add the roux to the soup, stirring to combine.

Serve right away and enjoy!

Lollo Bianco Salad with smoked Wild Salmon and Berries by Gordon Ramsay

Lollo Bianco Salad with smoked Wild Salmon and Berries



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Want a quick and easy meal option that’s light, nutritious but also flavourful and tasty? Try this colourful and deliciously healthy low-cal, low-carb, gluten-free salad that you can throw together in just 5 minutes, is loaded with smoked wild salmon– an excellent source of omega-3 fatty acids and sweet juicy summer berries. For the extra crunchiness, I have added some sesame coated peanuts, but it’s totally optional and you can certainly use other nuts or seeds.

  • 1/2 head Lollo bianco lettuce
  • 50 g Mushrooms, sliced
  • 150 g Smoked salmon
  • 125 g Raspberries
  • 125 g Blueberries
  • 1 Organic lemon, cut into wedges
  • 50 g Sesame coated peanuts, optional
  • 4 tbsp Avocado oil (or olive oil)
  • 2 tbsp Apple cider vinegar
  • Salt and pepper
  • Crème fraîche, optional
  • Fresh herbs (chives, parsley)
  1. Rinse, clean and dry lollo bianco or your choice of leaf lettuce thoroughly.
  2. Place lettuce, sliced mushrooms, smoked salmon and berries in a large serving bowl. Top with lemon wedges and sesame coated peanuts if using.
  3. Drizzle the sald with avocado oil and apple cider vinegar. Season with salt and pepper. ( You can also make a vinaigrette by whisking acv and oil together in a jug. Season with salt and pepper. Drizzle over the sald. ) Garnish the salmon with crème fraîche and fresh herbs. Toss gently to combine. Serve immediately.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Smoked Wild Salmon Beetroot Wraps by Gordon Ramsay

Smoked Wild Salmon Beetroot Wraps



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Ready less than 10 minutes, these beetroot wraps with smoked wild salmon, avocado dip and salad are light, satisfying and full of flavour. They are easy to make and perfect for a healthy lunch at home or on the go.

  • 2 Beetroot wraps
  • Avocado dip (or pesto sauce)
  • 1 Handful of arugula
  • 1 Handful of thinly shredded pointed cabbage
  • 150 g Smoked wild salmon
  1. Place a piece of beetroot wrap onto a flat surface. Spread with some avocado dip or pesto sauce. Top with arugula or pointed cabbage. Arrange some smoked wild salmon atop.
  2. Roll up wrap firmly to enclose filling. Cut in half. Secure halves with baking paper and string. Repeat with another one. Serve with extra avocado dip if desired.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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