Tuesday, November 29, 2016
Thursday, November 24, 2016
Tuesday, November 22, 2016
SHRIMP WITH CHUNKY AVOCADO SALAD
SHRIMP WITH CHUNKY AVOCADO SALAD
INGREDIENTS
Serves 12- Makes 24 cups
For the cups6 flour tortillas
2 tablespoons butter, melted
For the shrimp
1 pound (450 grams) shrimp
½ teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon chili powder
¼ teaspoon cayenne pepper
2 cloves garlic, minced
1 tablespoon lime juice
For the avocado Salsa
2 avocados, diced
1 large tomato, diced
1 medium red onion, diced
¼ cup jalapeno, diced
¼ cup cilantro, chopped
½ teaspoon salt
½ teaspoon pepper
Sour cream, to garnish
PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. Butter each side of the tortillas and cut into even quarters, making 24 pieces.
3. Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
4. Bake for 10-12 minutes or until crisp.
5. In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
6. Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
7. In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, salt, and pepper. Stir gently.
8. Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
9. Serve with lime wedges.
10. Enjoy!
2. Butter each side of the tortillas and cut into even quarters, making 24 pieces.
3. Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
4. Bake for 10-12 minutes or until crisp.
5. In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
6. Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
7. In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, salt, and pepper. Stir gently.
8. Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
9. Serve with lime wedges.
10. Enjoy!
Sunday, November 20, 2016
Friday, November 4, 2016
Steamed Salmon
Steamed Salmon
INGREDIENTS:
Serves 1
1 piece salmon¼ onion
¼ carrot
¼ pack shimeji mushroom
2 tablespoons sake or white wine
1 tablespoon butter
Salt, to taste
Pepper, to taste
Soy sauce, to taste
More recipes click here
PREPARATION:
1.Cut a piece of parchment paper
in the shape of a square. Slice the onion thinly. Julienne the carrot. Cut the
bottom of shimeji mushroom and tear into bite-sized pieces.
2. Place the salmon at the center of the parchment paper. Season with salt and pepper. Place onion, carrot and shimeji in the order. Sprinkle sake and put the butter on top.
3. Bring up the top and the bottom corner of the paper. Fold the top corner for 3 to 4 times. Twist the ends.
4. Place the salmon packet on a microwave safe plate and microwave for 4 minutes, or cook in 350°F/180°C oven for 20 min.
5. Open the parchment paper carefully and drizzle soy sauce on top.
2. Place the salmon at the center of the parchment paper. Season with salt and pepper. Place onion, carrot and shimeji in the order. Sprinkle sake and put the butter on top.
3. Bring up the top and the bottom corner of the paper. Fold the top corner for 3 to 4 times. Twist the ends.
4. Place the salmon packet on a microwave safe plate and microwave for 4 minutes, or cook in 350°F/180°C oven for 20 min.
5. Open the parchment paper carefully and drizzle soy sauce on top.
!!!!!! ENJOY!!!!!
Tuesday, November 1, 2016
Raspberry Pastry Flower
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
1 sheet thawed puff pastry
20 raspberries
4 Tbsp. cream cheese filling, recipe above
Powdered sugar
CLICK HERE TO WATCH THIS RECIPE'S VIDEO
Blueberry Pastry Pinwheel
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½-centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it toward the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15–20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Blueberry Pastry Pinwheel
Blueberry Pastry Pinwheel
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
36 blueberries
9 Tbsp. cream cheese filling, recipe above
Powdered sugar
CLICK HERE TO WATCH THIS RECIPE'S VIDEO
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it toward the center. Fold every other flap toward the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15–20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
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