When you think of healthy eating, pate probably isn’t the first thing to spring to mind.
But as with a lot of recipes on this site, you will find that if you make it yourself you can be sure it is nutritious, healthy and tasty too.
If you can’t bring yourself to try chicken liver pate, this might be a way to ease yourself into the pate world. No offal in sight!
This pate is so versatile. Try it:
- On rice crackers
- On toast
- With some baby carrots to dip into it
- Spread on top of a steak
- As a filling for home made ravioli
- With some roast chicken on a sandwich
Ingredients:
- 50g butter
- 1 small onion, peeled and finely sliced
- 3 garlic cloves, peeled and finely sliced
- 300g button mushrooms, cleaned and quartered
- 1 cup slivered almonds, toasted
- 2 tbsp light cream cheese, at room temperature
- 4 tbsp finely chopped parsley
- Salt and pepper, to taste
Method:
- Heat the butter in a large frying pan over medium heat.
- Cook the onion and garlic for 2 minutes.
- Increase the heat and add the mushrooms. Cook for 5 minutes, and then allow to cool for 10 minutes.
- Place your almonds into a food processor or blender and chop roughly.
- Add the mushroom mix and process until it is smooth.
- Add the cream cheese and the parsley and process again.
- Season with salt and pepper to taste.
- Spoon into a small dish and smooth out the top.
- Cover and place in the refrigerator for 5 hours (or overnight) to allow the flavours to develop.
Serves: 8. Calories per serve: 171.
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