Red Pepper. Roasted. Soup. entrée. Ingredients (serves 4): Preparation: 300 ml broth 4 tablespoons single cream Fresh basil

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1 Christmasmenu Delicious, Low Carb Festive Food

2 Red Pepper Roasted Soup 3 red peppers 1 onion 2 tablespoons olive oil 1 can peeled tomatoes 300 ml broth 4 tablespoons single cream Fresh basil Preheat the oven to 200 C. Wash the peppers, cut them in half and remove seeds. Place them on a baking tray in the oven and cook the peppers for 20 minutes. Allow to cool in a closed plastic bag and then remove the charred pepper with a sharp knife. Peel and chop the onion. Heat the olive oil in a large pan and fry the onion for a few minutes. Add the tomatoes and the peppers and allow to completely come to a boil. Cook for about 5 minutes. Puree the vegetables in a blender or in a food processor. Thin the soup with the broth and let come to a boil again. Season with salt and pepper. Serve in 4 soup bowls and garnish with a spoonful of cream and a few basil leaves. Tip: Save time by buying a jar of ready to eat roasted peppers entrée Carbs per serving 10g

3 Beetroot Salad with Trout 400g of cooked beetroot 2 shallots Two pickles 200g smoked trout fillet 3 tablespoons olive oil 2 tablespoons white wine vinegar 2 teaspoons wholegrain mustard Few sprigs of fresh parsley Peel the beetroot and cut into small cubes. Peel and chop the shallots. Cut the pickles into small pieces. Cut the trout fillet into small pieces. Whisk a dressing of oil, vinegar and mustard. Finely chop the parsley. Mix the dressing with the vegetables and the fish. Season with salt and pepper. Put the salad, covered, in the fridge so the flavours marinate. side dish Take the salad out of the fridge half an hour before serving to allow to reach room temperature. Serve in pretty bowls or glasses and garnish with parsley. Serve with Atkins low carb crispbread. Tip: Substitute eel or herring, instead of trout, if you prefer. Carbs per serving 5g

4 Penne with mushroom cream sauce and truffle 2 shallots 400g mixed mushrooms 300g Atkins penne 2 tablespoons butter ½ glass of white wine 125 ml crème fraîche 4 tablespoons grated Parmesan cheese 10g of fresh truffles A few leaves of fresh parsley Peel and chop the shallots. Wash the mushrooms and cut them into pieces. Cook the Atkins penne according to package directions. Heat the butter in a large frying pan and fry the shallots for a few minutes. Add the mushrooms and cook, stirring constantly, for a few minutes. Add the white wine and let it evaporate partially. Stir in the crème fraîche with the mushrooms, then add the Parmesan cheese. Divide the penne over four plates and spoon the mushroom sauce on it. Garnish with parsley and thin slices of truffles. Serve with oven-roasted tomatoes as a side dish. main course Carbs per serving 18g

5 dessert Brownie Espresso ice cream 2 Atkins Advantage Chocolate Brownie Bars 200 ml cream 250 ml Greek yoghurt 2 tablespoons hazelnuts 4 cups of espresso Cut the brownie bars into very small pieces. Whisk half of the cream then mix half the whipped cream with brownie pieces and the Greek yogurt and put it in a freezer bag. Cool for at least 4 hours in the freezer. Once an hour, stir (or use an ice-cream maker). Just before serving, beat the remaining cream until stiff. Finely chop the hazelnuts and roast them in a frying pan until brown and crisp. Divide the ice-cream into four serving dishes, pour over hot espresso and garnish with whipped cream and nuts. Serve immediately. Carbs per serving 6g