Shrimp Pineapple Salad

Another elegant, delicious summer salad to serve your family or your friends. The fresher the ingredients the better the taste!

Ingredients:
(For the shrimp)
-1 pound shrimp
-½ tablespoon olive oil
-generous squeeze of lemon (or lime)
-1 garlic clove, finely minced
-herb of choice (I used cilantro and basil)
-salt and pepper

(For the salad)
-1/4 pineapple, cored and diced
-2 small Persian cucumbers, diced
-1 avocado, diced
-2 teaspoons olive oil
-1 tablespoon cilantro, chopped
-1 tablespoon white balsamic vinegar (can substitute lime juice)
-salt and pepper to taste

Preparation:
1. Preheat the oven to 400º F.
2. In a bowl, combine shrimp with olive oil, lemon, garlic, cilantro, basil, salt and pepper to marinate. Pop mixture in the fridge.
3. While shrimp is marinating, prepare the pineapple salsa by combining all the ingredients in a bowl.
4. Once the salsa is prepared, place the shrimp on a sheet pan. Roast for 8 - 10 minutes, just until pink and cooked through. Flip the shrimp over after about 4 minutes.
5. Serve on top of greens, and add any other veggie you wish. This dish is also perfect cold the next day.

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.

Spinach pasta salad

Here's a great way to incorporate your greens into a healthy and delicious dish. Who can resist a refreshing pasta salad?

Ingredients:
For the salad:
2 1/2 cups bowtie pasta
2 cups spinach
1 bunch cilantro
1/4 cups onion, finely diced
2 garlic cloves, finely chopped
2 avocados, diced
1 can navy beans or chickpeas, drained and rinsed
1 cup cherry tomatoes, cut in half
For the Dressing:
Juice of a lemon
2 tsp olive oil
1 tsp sugar
2 tsp mustard
1/2 tsp cumin
Salt and pepper, to taste

Preparation:
1.) Bring a large pot of water to a boil. Cook pasta until done, about 7-9 minutes. Drain pasta and set aside.
2.) Place cilantro and spinach in a food processor and process until chopped into tiny pieces.
3.) Add greens to a medium bowl.
4.) Add the garlic, onion, tomatoes, avocado, and beans.
5.) Toss in cooked pasta, and stir until combined.
6.) Pour dressing over the top and fold into salad until well coated.
7.) Refrigerate for at least 10-15 minutes to let flavors combine.

Shrimp, Lemon & Basil Risotto

A little lemon zest goes a long way in this lush risotto, brightening up the dish and playing off the briny shrimp and aromatic basil.

Ingredients:
3 tablespoons olive oil
1 medium onion, finely chopped
Kosher salt and pepper
2 cloves of garlic, finely chopped
3/4 cup Arborio rice
3/4 cup dry white wine
3 1/2 cups low-sodium chicken or vegetable broth
1/4 cup grated Romano or Parmesan (1 oz)
1 lemon
1 pound medium peeled and deveined shrimp
1/2 cup fresh basil leaves, torn

Preparation:
1.) Heat 2 tbsps of oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
2.) Add the garlic and cook, stirring, for 1 minute.
3.) Add the rice and cook, stirring, for 1 minute.
4.) Add the wine and simmer until absorbed, 5 to 7 minutes.
5.) Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes.
6.) Stir in the Romano.
7.) Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon, then thinly slice the strips. Squeeze the juice from the lemon (you should get 3 tbsp) into a small bowl.
8.) Heat the remaining tbsp of oil in a second large skillet over medium-high heat.
9.) Season the shrimp with 1/2 tsp salt and cook for 2 minutes.
10.) Turn the shrimp, add the lemon zest and juice to the skillet and cook until the shrimp are opaque throughout, 1 to 2 minutes more.
11.) Fold the shrimp mixture into the risotto along with the basil.

Express French Lemon tart

Here is a very easy and fast recipe for a tasty lemon pie! Made in 5 minutes, you just have to bake it during your meal, it will be perfect for dessert!

Ingredients:
1 lemon cut into 8 pieces
300 gr sugar
120 gr butter
1 little pack vanilla sugar (20g)
4 eggs
1 tart shell

Preparation:
1.) Put all ingredients (except tart shell) into a blender and whirl well until you get a smooth mix.
2.) Pour your mix into tart shell.
3.) Bake 40 minutes at 160 degrees (watch that the top does not burn).

Zesty Lemon bars

Lemon bars are fast and easy to make. A great treat for Spring days when rain alternates with sunshine and zesty takes turns with sweet.

Ingredients:
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Preparation:

Preheat the oven to 180°C.

1.) First, cream the butter and sugar until light in the bowl of an electric mixer for the crust.
2.) Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
3.) Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
4.) Bake the crust for 15 to 20 minutes, until very lightly browned.
5.) Let cool on a wire rack.

Leave the oven on.

6.) For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
7.) Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
8.) Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Lemon Yoghurt Cake

In full swing with Expat daughter's Birthday Party preparations I decided to share a few of my ideas with you. I'll start today with the basics: the cake! This lemon yoghurt cake tastes delicious, is moist and mixes with any topping or filling, from fruit to chocolate! Here goes:

Ingredients:
2 cups all purpose flour
2 tsp baking powder
¼ tsp salt
½ cup softened butter
1 cup granulated sugar
1 tsp grated lemon zest
3 large eggs, separated
1 cup lemon flavored yogurt

Lemon Frosting:
2 cups icing sugar
3 tbsp melted butter
2-3 tbsp fresh lemon juice
2 tbsp candied lemon peel, coarsely chopped

Preparations:
1. Preheat the oven to 325 degree Fahrenheit. Grease a 9-inch round cake pan. Line with waxed paper. Butter the paper. Sift the flour, baking powder and salt into a medium bowl. Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
2. Add the egg yolks, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the yogurt. With mixer at high speed, beat the egg whites in a medium bowl until stiff peaks form.
3. Use a large rubber spatula them into the batter. Spoon the batter into the prepared pan. Bake for 35-45 minutes or the cake shrinks from the pan sides and inserted toothpicks into the center comes out clean.
4. Cool the cake in the pan for 5 minutes. Turn out onto a rack. Carefully remove the paper and let cool completely.
5. How to make Lemon Frosting: Mix the icing sugar and butter in a medium bowl. Beat in enough of the lemon juice to make a thick, spreadable frosting. Spread the top and sides of the cake with the frosting. Decorate with the lemon.
6. Enjoy!