 Recipes
Recipes using Green Valley Instant Dried Stocks
Summer Vegetable Soup
2 cups water
2 tsp Green Valley Vegetable bouillon
2 small carrots, sliced
1 medium potato, cubed
¾ cup fresh or frozen peas
 1 cup fresh or frozen beans
¼ small cauliflower in florets
Aprox 2 cups spinach (or silver beet)
2 cups milk
2 tbsp flour
¼ cup whipping cream
Freshly ground black pepper
Heat water and stock powder in a large pan and add carrots, potatoes, peas, beans and cauli, and bring to the boil. Cover and simmer until the vegetables are almost tender (10-15 min). Add spinach and cook uncovered for 1 minute.
Mix ¼ cup milk and flour and stir into vegetable mix. Boil and stir 1 minute. Stir in remaining milk and cream. Heat until hot. Pepper to
taste and garnish with dill.
 Chicken Noodle Consommé
4 cups water
4 heaped teaspoons Green Valley Chicken flavoured stock
50g dried Udon noodles
¼ tsp grated fresh ginger root
Zest of ½ lemon
¼ green chilli (deseeded and sliced finely)
½ - 1 tsp fish sauce
Dissolve stock powder in hot water and bring to the boil. Simmer for 10 minutes. Add all the rest of the ingredients and heat until the noodles are cooked. Serve garnished with fresh coriander or mint.
Serves 3 to 4.
All the ingredients can be varied to taste. Add thinly sliced red capsicum for extra colour or a teaspoon of sweet chilli sauce for a
sweeter soup with a bit more zing.
Chicken Rosē
2 - 3 Chicken pieces (skinned)
Lemon flavoured olive oil
1 cup rosē wine
1 tsp Green Valley Chicken flavoured stock
Grated rind and juice of 1 orange
3-4 sprigs of thyme
1 clove garlic (chopped)
Brown chicken pieces in oil and place in a casserole dish. Dissolve stock powder in the wine and pour over chicken. Add all the rest of the ingredients.
Cook 45 min at 180 degrees Celcius.
 Skinny Beef Stroganoff
400g fillet steak, fat removed
Salt and freshly ground pepper
Cooking spray
1 large red onion, peeled and thinly sliced
250g button mushrooms, thinly sliced
2 garlic cloves, crushed
200 ml stock made with 1 tsp Green Valley Beef flavoured stock
2 tsp green peppercorns in brine (drained)
1 tbsp Worcestershire sauce
8 tbsp reduced fat crème fraīche
2 tbsp chopped flat leaf parsley
60g pickled gherkins (chopped)
Cut steak into strips and season with salt and pepper.
Spray a large fry pan with oil and place over a medium heat. Fry onions and mushrooms, 3-4 minutes. Add garlic, stock, peppercorns, and Worchester sauce, cover and simmer 3-4 minutes. Add beef and simmer 3 -4 minutes. Stir in crème fraīche and cook gently 2-3 minutes. Add parsley and gherkins and stir to mix. Serve immediately.
Works with pork too.
Cooking Tips:
- Add a teaspoon of Green Valley chicken flavoured stock
powder to rice while it's cooking.
- Use Green Valley Beef flavoured stock to give a more meaty taste to gravy, casseroles and pies.
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