"Cooking prawns to plump, juicy perfection....."

1. Over a medium heat in a pan heat 1 tbsp olive oil and 1tbsp butter.  Add a few shelled and deveined prawns, leaving the tails on, add one at a time (approximately 5 medium to large prawns), if you add too many at a time they will steam instead of cooking properly.
2. Once the prawns begin to curl slightly and turn opaque - turning a pinkish-orange colour (after approximately 1 minute) turn them over and cook the other side for one minute.
3. Add 1 tbsp butter and 2 finely chopped garlic cloves and quickly sauté the prawns until the garlic is cooked, season with salt & pepper and toss through, if you like you can add 1 tbsp finely chopped parsley.
4. Transfer prawns to a platter and repeat the process with the remaining prawns.  Serve with fresh lemon, well chilled Chardonnay and garlic bread.

Bon Appetite!~

"A pinch of this..... and a dash of that.... and I shall dish up "happiness!" ♥(✿◠‿◠) ̇·٠•●♥

 

 

"Who cares what you are..... Remember to just enjoy it!" ♥(✿◠‿◠) ̇·٠•●♥

 

"Avolicious.... Slice it, dice it, mash it, scoop it, blend it, spread it..or simple eat as is!"

"With the local avocado harvest upon us, there is no excuse not to get your dose of avo goodness everyday!

Here in South Africa we are fortunate enough to have numerous avo varieties to choose from, such as the popular green-skinned avos, Fuerte, Pinkerton and Ryan which is available from March to August, the dark-skinned, nutty flavoured Hass which is available from June to November.
 
Avos are the ultimate fuss free, healthy and tasty snack - smothered on toast with a hint of lemon; served in pita breads or wraps; shrimp/prawn cocktail; smoked salmon with cream cheese and capers; used in dips and the ultimate Avo Smoothie.

They are high in dietary fibre, a great source of Vitamin B5 and virtually sodium free.  They are also high in monounsaturated fat and aid in helping reduce cholesterol.

Add it to your shopping list.....!"

Start your day with this delicious Avo Smoothie..... The Duracell Bunny will have trouble keeping up with you.....(✿◠‿◠)♥

You will need:

1x  Pear (core removed)
1x  Avo ( core & skin removed)
3x  Dates (pip removed)
1x  Cup Almond Milk (if you cannot get almond milk, mix 1 tsp almond extract with 1 cup low fat milk
Squeeze of honey

Put all ingredients in a blender with a few cubes of ice ~ blend, pour and drink!

 

"Beauty is being the best possible version of yourself, on the inside and out!" ♥(✿◠‿◠) ̇·٠•●♥

 

"Lunch with a view!" ~ I believe that every meal should be an occasion, whether you are dining with someone or alone.  From my very humble perspective, enjoying the process of cooking and eating while nurturing meaningful relationships is essential for happiness; especially if you work diligently towards respecting your body and being in complete control of your urges. The good news is that we are all on this journey together, striving to inspire one another to be the best possible versions of ourselves. Life is a special occasion. Let’s celebrate. Bon Appetite!

"Life is short..... Let's start with dessert!" ~ A Family Favourite......♥(✿◠‿◠) ̇·٠•●♥

MADAR TEJ (BIRD MILK)

Ingredients:

2    Litres of full cream milk
12  Eggs (Separated)
12  Tablespoons of white sugar
1    Tablespoon Vanilla Essence
1    250g Dark Albany Chocolate
2    Lemons (just the rind)
 
Method:

In a large deep pot slowly bring the milk to boil, when boiling turn down heat to a simmer.  Add the sugar and stir until it is melted, add the vanilla essence and lemon rind. Take off the heat and set aside.  Beat the egg whites until firm peaks are formed, add a little sugar half way to give it a gloss and to sweeten slightly.  Return milk to the heat and when simmering with a metal spoon, spoon mounds of egg white into the milk and cook slowly turning once.  This will only take a few seconds on each side. Remove from milk with a slotted spoon and set aside, repeat until all the egg white is cooked.

Remove or strain any egg white that may be in the milk.  In a small jug add one big spoonful of the simmering milk to the egg yellows, add the milk slowly whilst whisking quite vigorously, you do not want the eggs to become scrambled, they must have a runny consistency.  Slowly add the egg yellow mixture to the simmering milk stirring slowly, bring to boil once all the egg mixture is added, it will have a "thickish" consistency, like running custard. Take off heat and set aside to cool completely at room temperature.

When cool pour the custard mixture in a large glass bowl, gently place the egg white islands on top of the custard mixture to float.  Sprinkle with grated Albany chocolate and put in the fridge to cool completely.  When cold take the bowl from the fridge and hide.... we have had family feuds over this dessert..... SERVES 1 (Just kidding:) Serves 6.  Spoon custard into bowls and place islands on top.  You could also put into individual bowls and then place in the fridge to cool! 

 

Hope you enjoy!!!! ♥(✿◠‿◠) ̇·٠•●♥

"It's hard to imagine a life without "FAST FOODS!"  (｡◕‿◕｡)