Feb '24 • DailyRecipe
04. February 2024
Starter: Avocado and Shrimp Salad
Ingredients:
- 200g cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- A handful of cherry tomatoes, halved
- Fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- Olive oil
Instructions:
- In a bowl, combine the shrimp, avocado, red onion, and cherry tomatoes.
- Drizzle with olive oil and lime juice.
- Season with salt and pepper, then toss gently.
- Garnish with fresh cilantro before serving.
Main Course: Lemon Herb Baked Cod
Ingredients:
- 2 cod fillets (about 150g each)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 teaspoon dried herbs (thyme, oregano, or parsley)
- Salt and pepper, to taste
- Lemon slices for garnish
Instructions:
- Preheat the oven to 180°C (350°F).
- In a bowl, mix olive oil, garlic, lemon juice, zest, and herbs.
- Place the cod in a baking dish, season with salt and pepper, and pour the lemon herb mixture over it.
- Bake for 12-15 minutes or until the cod is flaky.
- Garnish with lemon slices.
Dessert: Coconut Mango Rice Pudding
Ingredients:
- 1 cup arborio rice
- 400ml coconut milk
- 2 cups water
- 1/3 cup sugar
- 1 ripe mango, diced
- A pinch of salt
- Toasted coconut flakes, for garnish
Instructions:
- In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, until the rice is tender (about 20 minutes).
- Stir in sugar and half of the diced mango.
- Cook for another 5 minutes, then remove from heat.
- Serve warm or chilled, topped with the remaining mango and toasted coconut flakes.
Enjoy your pescetarian meal!🐟
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04. February 2024
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