Guacamole - the best

I loooove guacamole! I usually serve this with wholegrain tortilla chips and it is also great along side some grilled white fish.

Ingredients:
2 ripe avocados, seeded, peeled & halved
½ lime juiced
½ red onion, diced
2 tomatoes, seeded, diced
1 tbs chopped coriander
1 garlic clove, minced
Salt & pepper

Preparations:
1.) Add the avocado and lime juice into a bowl. Use a potato masher or a fork to roughly mash until it is the consistency you like.
2.) Mix in the rest of the ingredients.

Ham & Cheese Party rolls

Need a fast and impressive looking "aperitivo"? A dish to take along to share? One that your kids can eat as well? Here's the answer.

Ingredients: (Makes: 12 rolls)
1 roll of pizza dough
¾ lb ham (thinly sliced)
12 thinly slices Emmenthaler cheese

Glaze (optional)
½ cup (8 tablespoons) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds

Preparation:
Preheat oven to 350 degrees F.
1.) Coat a 9x13-inch baking dish with cooking spray.
2.) Unroll the pizza dough onto a cutting board and press into approximately a 13x18-inch rectangle. 3.) Top with ham and cheese slices.
4.) Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.
5.) Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
6.) Combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
7.) Bake uncovered for 25 minutes until golden and browned.

French Crème Fraîche Dip

Perfect for a déjeuner sur l'herbe. Combine some fresh herbes de Provence, (thyme, rosemary, marjoram and oregano) to enhances this lemony crème fraîche dip. Serve it with crudités and impress your family with a French touch to your picnic spread.

Ingredients:
1 (8-oz.) container crème fraîche
Finely grated zest of 1 lemon
3 tbsp. fresh lemon juice
2 tsp. herbs de Provence
Kosher salt and freshly ground black pepper
Vegetables, for serving

Preparation:
1.) Using your fingers, crush the herbs de Provence to a powder over a small bowl.
2.) Stir in the crème fraiche and lemon zest and juice, and then season with salt and pepper.
3.) Scrape dip into a serving bowl and refrigerate until ready to serve with vegetables.

Tuna tartare and Avocado

I love, love, love, tuna tartare. Here is yet another version of it... and so easy to prepare!

Ingredients:
2 (9-oz.) tuna steaks
2 tbsp. mirin
2 tbsp. soy sauce
2 avocados, peeled, pitted, and cut into cubes
2 tbsp. lime juice
2 tbsp. olive oil
salt and freshly ground black pepper, to taste

Preparation:
1.) Chill tuna in freezer for 25 minutes.
2.) Transfer tuna to cutting board and, using a very sharp knife, cut tuna into cubes.
3.) Combine with mirin and soy sauce; refrigerate until ready to use.
4.) Meanwhile, combine avocado, lime juice, olive oil, salt, and pepper.
5.) Divide reserved tuna and avocado mixtures between plates. Serve immediately.

Avocado Mousse with Shrimps

Even if you're not a big fan of gelatine, this is a simple recipe. It is a great entrée for dinner parties. Add a drop of tabasco to give it a hint of spice.

Ingredients:
15 gr powdered gelatine (1 sachet)
2 ripe avocados
2/3 cup mayonnaise
1 lemon (juiced)
salt and pepper
2/3 cup cream – lightly whipped
85 gr peeled cooked prawns
bunch of cilantro
1 shallot chopped very finely
French dressing

Preparation:
1.) Soak gelatine in 3 tbs cold water in small pan
2.) Peel avocados and puree until smooth with lemon juice, salt and pepper
3.) Add mayonnaise
4.) Dissolve gelatine over gentle heat.  When warm and clear stir into the avocado mixture.
5.) Fold in whipped cream with a large metal spoon
6.) Pour into a lightly oiled ring mould and refrigerate until set
7.) Turn out onto a round serving plate.
8.) Mix the prawns with French dressing, chopped cilantro and shallot and pile into the centre of the mousse.  Serve with brown bread and butter.

Baked brie in phyllo

With the days getting colder, this is the perfect dish to welcome your dinner guests. Fast, simple and delicious.

Ingredients:
1/4 cup apricot preserves; optional
1/2 lb wheel Brie or Camembert cheese
1/2 lb frozen phyllo dough, 10-12 sheets, thawed
1/2 cup butter, melted
Fresh dill, optional
Red and green grapes, optional
Apples, sliced, optional
Pears, sliced, optional

Preparation:
1.) Spread preserves on top of the Brie
2.) Wrap the Brie in thawed phyllo dough one sheet at a time, brushing each sheet with melted butter
3.) Turn cheese over after applying each sheet of phyllo for even distribution
4.) Brush phyllo-wrapped Brie with butter
5.) Cover & refrigerate
6.) Before serving, place the phyllo-wrapped cheese in a shallow baking pan. Bake in a 425 degree oven 8-12 minutes or until golden.
7.) Let stand 10 minutes.
8.) Garnish with optional dill and fruit if desired. Serve with crackers.

French Onion Dip

What better way to welcome your guests that get them to dip in? This delicious onion dip gives your aperitive a real French touch.

Ingredients: 
2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

Preparation:
1.) In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool.
2.) Mix the rest of the ingredients, and then add the cooled onions.
3.) Refrigerate and stir again before serving.