Ingredients:
12 shrimps, peeled and deveined (boiled hot)
4 potatoes, peeled, cubed and cooked
2 avocados
2 chives stalks, chopped
1 red onion, julienned
1 sweet pepper, chopped
1 clove garlic, minced
1 can black olives, chopped
2 tbsp olive oil
Juice of 1 lemon
Salt, paprika and pepper
Preparing:
Combine in a bowl the potatoes with shrimps, avocado, onion, sweet pepper, chives and olives.
Mix the lemon with olive oil, garlic, paprika, salt and pepper to make dressing.
Bathe salad with dressing and serve.
Ingredients:
4 cups apple juice
2 cups orange juice
2 cups cranberry juice
4 cloves
3 cinnamon sticks
1 orange, sliced
Preparing:
Heat all ingredients, except orange slices, in a saucepan.
Reduce heat when it boils and cook for 10 more minutes.
Refrigerate for 1 hour.
Heat again, garnish with orange slices and serve.
Ingredients:
8 veal loins
1 cup orange juice
1/4 cup red wine
4 tbsp oil
2 tbsp mustard
2 tbsp orange zest
1 tbsp soy sauce
1 tbsp cornstarch
1 1/2 tsp thyme
1 garlic clove, crushed
Salt and pepper
Preparing:
Season the veal loins with mustard, garlic, soy sauce, 1/2 tsp thyme, salt and pepper.
Seal loins in a pan with oil on both sides, remove from pan and reserve.
Add the red wine to the skillet, 1 tbsp thyme, orange zest and let it reduce for a few minutes.
Add the cornstarch dissolved in orange juice and cook for 5 more minutes.
Serve veal with orange sauce and thyme.
