Ingredients:
2 cups cooked rice
2 cups pineapple, in pieces
2 cups Chinese roots
1/2 cup toasted almonds
4 radishes, sliced
2 onions chopped
Dressing:
5 tbsp sunflower oil
1 1/2 tbsp fruit vinegar
1/2 tsp grated ginger
Juice of 1/2 lemon
Salt and pepper
Preparing:
Mix rice with pineapple, Chinese roots, radishes, onions and almonds.
Combine all dressing ingredients and pour over rice salad.
Cover and refrigerate for 30 minutes.
Ingredients:
4 tilapia fillets
1 cup sliced radishes
1 sliced zucchini
3 tbsp rice vinegar
2 tbsp soy sauce
2 tsp minced scallions
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp of wasabi powder or 1 tbsp horseradish sauce
Preparing:
Mix the soy sauce with 1/2 tsp sesame oil and 1/4 tsp sugar.
Marinate tilapia with the mixture for 5 minutes.
Mix rice vinegar, the remaining sesame oil and the remaining sugar.
Combine radishes, zucchini and scallions and bathe with the above mix.
Cook fish on a grill over medium heat for 8 minutes on each side.
Serve the fish with vegetables.
Ingredients:
3 kg beef loin with little fat
1/2 cup cream
2 tbsp spicy horseradish cream sauce
1 tbsp pepper
3/4 tsp salt
1/2 tsp mustard
Preparing:
Sprinkle salt and pepper on the beef.
Place on a baking tray to roasting with the fat side up.
Cook to 170°C (350°F) for 2 hours.
Whip the cream until soft peaks obtain.
Add cream horseradish and mustard in the souroundig¡ng form.
Bathe the beef with the sauce and serve.
