This indulgent, creamy-tasting soup is an even more low-fat adaptation of my reflux-friendly chicken and sweetcorn chowder, liquidised to be suitable for the post-bariatric surgery liquid diet phase. It stands up as a new soup in its own right as it is absolutely delicious and suitable for the whole family! Please note changes to my original recipe, below.
replace the butter with a few sprays of spray-cooking oil, if you want to make it even more low-fat
do not add ANY flour
once the soup is cooked, liquidise it all in a fine blender, then pass it through a fine sieve – this is really important on the liquid diet, to ensure no sweetcorn hulls or other small ‘bits’ are left behind
Serve and enjoy!
Gloriously simple, gloriously good!
Disclaimer: I am not a dietitian or medical professional. These are simply ideas based on meals I have created to suit my own dietary needs and, as I’ve enjoyed them, I wanted to share them. If you are unsure about the suitability of any ingredients or recipes on my blog for your own requirements, please check with a health professional first.
This is a very quick and simple recipe so you can have a tasty treat any time you feel like it, without having to spend ages making it first.
Extra virgin olive oil
Fresh flat-leaf parsley
Place the oil, garlic and parsley in a blender and blitz vigorously. Leave to stand for 30 mins or so if you want a more strongly-infused flavour.
Pre-heat your grill to a medium-high setting.
Brush a flour tortilla with the oil, garlic & parsley mixture, sprinkle on some sea-salt flakes and place onto a baking tray. Place the tray under the grill and allow it to grill until crisp and golden/brown in parts.
Remove from the heat and cut (using scissors) into slices. Serve immediately.
Bruschetta is one of those foods that instantly puts me in a good mood and transports me back to so many summers spent in Italy over the course of my life!
Basic Bruschetta is simply barbecued bread slices rubbed with whole cloves of garlic and served with a drizzle of olive oil and a pinch of salt. It couldn’t be simpler.
Bruschetta al pomodoro (Tomato Bruschetta)
The picture above shows a very common variation: Tomato Bruschetta.
Slices of fairly firm/rustic bread (typically you’d use ‘Pane Casareccio’ but a good Ciabatta or other firm bread will work)
Whole garlic cloves, peeled
Extra virgin olive oil
Fresh tomatoes, chopped into small pieces
Fresh basil, roughly chopped
Start off by making the tomato topping for the Bruschette (Italian lesson: Bruschette = plural of Bruschetta):
Chop the tomatoes into small pieces and place into a bowl, along with a generous amount of roughly chopped basil leaves. Add a very generous amount of extra virgin olive oil (you will need plenty of juices to soak into the bread) and season with salt, to taste. Leave to stand until needed (try to make this at least 15 mins before you toast/barbecue your bread slices).
Slice the bread into thick (about 2cm thick) slices and toast on a barbecue or under a grill (barbecued tastes nicer!).
Once the bread slices are toasted, rub a raw peeled garlic clove over each slice (how much you rub on depends on how strong you want the garlic flavour to be!) and immediately top with a generous amount of the previously seasoned tomatoes, ensuring each slice of bread gets plenty of tomato/olive oil ‘juice’.
Serve immediately before the bread goes too soggy!
I guarantee this will put a smile on your face, but beware…don’t have this the day before an important business meeting or a date as the raw garlic does tend to linger on the breath for a while! 😉