Inspired by the ingredients available at home, we created this composition and we enjoyed it as a light full dinner in the garden, just before the sun went down.
Inspiration Sald
Fennel Salad with Oranges
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 white balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste (I used my basil flower salt)
- 1 fennel, cleaned finely sliced
- 1 red pepper, seed removed and sliced
- 1 orange, peeled and sliced
Procedure
- For the dressing, combine oil, lemon juice, vinegar, mustard, salt and pepper. Stir until combined
- Pour the dressing over the fennel and the pepper, toss.
- Place orange slices on the plate and top with the salad
Gingered Guacamole
Ingredients
- 1 avocado, ripe but firm
- 1 tablespoon balsamic vinegar
- 1 small garlic clove.
- 1 dash chili powder
- 1 teaspoon grated ginger
- Salt and pepper to taste
Procedure
- Open the avocado with the knife, remove the seed and spoon out the pulp.
- Mash the avocado pulp with the fork and the vinegar.
- Add the additional ingredients and mush until soft.
Roasted Prawns
Ingredients
- 10-16 shrimps, uncooked and peeled
- 1 small garlic pow
- 1 dash smoked paprika
- 1 teaspoon grated ginger
- 1 tablespoon lemon juice
- 2 tablespoon olive oil
- Salt and pepper to taste
Procedure
- Combine all the ingredients, let rest for about 30 minutes.
- Preheat a non-sticky skilled at maximum and fry until done and lightly roasted (about 2 minutes).
Oven Roasted Sweet Potatoes Slices
Ingredients
- 2 sweet potatoes, peeled and sliced into 5 mm thick slices
- 2 tablespoons olive oil
- Seasoned salt (I used my basil flower salt), to taste
Procedure
- Preheat the oven to 220°C
- Combine all the ingredients.
- Line a parchment foil on you baking tray or brush with oil a baking mold.
- Place the sweet potatoes on the baking tray in one layer or only light overlapping.
- Bake until tender and the border get light brown. This takes about 20 minutes.
Autor: https://artandkitchen.wordpress.com/