Shrimp and Avocado Cocktail

Ingredients

1 half lemons
1 half onions
1-1/2 tsp (7 mL) salt
2 lb (907 gr) large raw shrimp
1/2 cup (125 mL) lime juice
2 tbsp (25 mL) extra virgin olive oil
1 tsp (5 mL) hot pepper sauce
2 avocados, peeled, pitted and cubed
1 cup (250 mL) cherry tomatoes, quartered
1/2 cup (125 mL) chopped fresh coriander
1/4 cup (50 mL) minced red onions
8 sprigs fresh coriander

Steps

Squeeze juice from lemon into large saucepan of water. Add lemon, onion and 1 tsp (5 mL) of the salt ; bring to boil.

Meanwhile, peel and devein shrimp; cut lengthwise down back almost but not all the way through. Add to saucepan; cook until pink and firm, 2 to 3 minutes. Drain, discarding lemon and onion; let cool and cut into bite-size pieces.

Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauce and remaining salt. Add shrimp, avocados, tomatoes, chopped coriander and red onion. Garnish each serving with coriander sprig.

Labneh

Ingredients

2 Cups yoghurt
1 Tbs lemon juice
1 tsp mint, dried or thyme
1 1/2 Cup olive oil

Steps

- Mix well yoghurt, lemon juice, and dry mint.
- Cover bottom of a bowl with cheesecloth.
- Pour inside the yoghurt mixture in the center of the cheesecloth.
- Tie the cheesecloth edges and hook over the bowl. Pull corners up and tie tightly.
- Cool until all the water is exterminated (Hang overnight or for 24 hours).
- Note that labneh should be refrigerated if the weather is hot.
- Remove from cheesecloth, refrigerate.
- Divide labneh and roll it into smooth, round 4 cm balls.
- Refrigerate again.
- Place in a sterile jar, cover with olive oil.
- Labneh can be refrigerated for 3 months.

Note:
- For low fat labneh, use low fat yogurt.
- Thyme, chili powder or crushed black pepper can be used instead of dry mint.
- Herbs can be added to oil for different flavors.

Tempura with fruits

Ingredients

2/3 cup cornstarch
¼ cup rice flour
1 tsp baking powder
4 tablespoon water
2 egg white
½ kilo fresh fruits (Apricot, strawberry, plum)

Steps

- Wisk starch, rice flour, baking powder, water, and egg white, in a deep bowl, until well combined.
- Dip fruits into batter until fully covered.
- Heat oil in a frying pan on medium heat.
- Fry fruits for 2 minutes until golden color.
- Put fried fruits on parchment paper, wipe off excess.
- Serve warm with homemade strawberry sauce.
٭ This recipe is gluten free, suitable for who is allergic of wheat flour.

Sponsor by: Wrist Watches

Mozzarella Sticks

Ingredients

1/2 kilo Mozzarella cheese
3 eggs
1 cup flour
1 cup bread crumbs
oil for frying
tomato sauce to present
Steps

Slice mozzarella cheese in equal size fingers.

Beat eggs and seasoned with salt and pepper.

Cover the cheese fingers in flour, eggs, then bread crumbs (keep in refrigerator to hold together) and then repeat the same steps again.

Fry the fingers in hot heavy oil, until golden.
Lift onto paper towels to absorb excess oil.
Served hot with tomato sauce or ketchup.

Sponsor by: Wrist Watches

Oven Baked Fries

Ingredients

5 potatoes

2 tbsp (30 ml) vegetable oil
1/2 tsp (2 ml) chili powder
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) pepper
1 tsp (5 ml) Dijon mustard

Steps

Cut the potatoes into fries. Peel them or not, according to your taste and/or variety of the potatoes. Preheat oven to 450°F (230°C).
In a large bowl, using a whisk or fork, mix together oil and seasonings. Add potatoes and mix well to coat.
Place potatoes on a good quality nonstick cookie sheet. Ensure that potatoes do not overlap.
Bake for 20 minutes. Flip the fries with caution and continue cooking for another 10 to 15 minutes, until browned to your liking.

Sponsor by: Wrist Watches