Azoresgal~Life on an Island

Please tell me I am not the only one dreaming of summer? Anyone ? Sitting out on the patio, the kids in the pool, Mr.G grilling some steaks, and in the garden lots of fresh yumminess growing ! I was craving something fresh with summertime flavors. This salad hit the spot ! It is a super fast and easy meal with no cooking required! It looks and tastes like a million bucks. The creamy richness of avocado pairs perfectly with the sweet flavor of the shrimp. This salad gets a kick from fresh lime juice which gives it plenty of extra tang and the cilantro adds some freshness. I added some jalapenos, only because I had them, next time I would be tempted to add some corn, and maybe some mango. If you are tired of winter, like me, you won't regret making this salad, while your at it make some Margaritas too ! 500grams cooked shrimp; chopped 1 medium tomato; diced 2 Avocado; diced 1small red onion; chopped 2 small limes; juiced 1 tablespoon olive oil 1 tablespoon cila...

If it's wrong to eat Clam fritters cold out of the fridge, for breakfast, than I don't want to be right ! I made these wonderful, crispy , fluffy, fritters yesterday, in the afternoon. Oh my goodness why have I not made these before ? They are lovely with a little lemon juice, and served with a salad. Hope you give them a try ! 1 cup flour 1 tsp. baking soda 2 tsp. baking powder 2 eggs 1 tbsp. lemon juice 1⁄3 cup clam juice (reserved from clams)(or water) 1⁄4 cup milk 1 tbsp. melted butter Pinch cayenne 2 tbsp. finely chopped fresh parsley 2 1//2 cups clams, coarsely chopped (canned,or fresh, or frozen) Salt and freshly ground black pepper Vegetable oil 1. Sift together flour, baking soda, and baking powder in a mixing bowl. Whisk in eggs, lemon juice, clam juice, milk, butter, and cayenne, whisking until batter is smooth. Add parsley and clams, then season with salt and pepper. Mix well. 2. Add vegetable oil to a heavy skillet, to a depth of 1⁄8...

     Simple, quick, and delicious. Great as an appetizer, or cook up some pasta of your choice, and serve as dinner or lunch. Either way, this is a keeper, hope you try it ! Ingredients: 1 kilo New Zealand half shell mussels 5 cloves of garlic, minced 4 bay leaves, 4-5 green onions, chopped, the whole thing 1/4 cup olive oil 2  chili peppers, thinly sliced (remove the seeds if you do not want the heat) 2 cups of white wine, 200 ml cream, or creme fraiche Fresh parsley, a handful, chopped Heat a large pan,  on medium heat. Once heated, toss in the garlic and onions and bay leaves cook for a few minutes, or until the onions soften. Toss in the chili peppers, and heat for another minute. Add in your wine and cook for about 4-6 minutes. Next, toss in your mussels, and cover, cooking for another 5-7 minutes. Remove the cover,lower the heat, add in the cream stir well, shaking the pan and cook for another 5 minutes (but without boiling the c...

I love Sunday lunch, love that its not rushed, but instead relaxed. We get to sit around and linger a little bit longer around the table. This dish was perfect for sunday lunch. It came together, because of the fresh ingredients, I had on hand, green onions and fresh coriander from our garden, red chiles given to me by this awesome friend , the limes I had bought during the week. I wanted them to pair with some new zealand green half shell mussels, and some coconut milk.  It was a real big hit, even the kids loved them, and that's always a blessing. I hope you give them a try, you won't regret it. I promise ! 2 tablespoons olive oil oil 3 green onions finely chopped or one small onion 3 garlic cloves, finely chopped 3 to 5  kaffir lime leaves  2 small hot chile, seeded and finely chopped 1 cup unsweetened coconut milk 1 kilo green shell frozen mussels, rinsed well juice of 1 lime or to taste soy sauce to taste (for salt)  Heat the oil in th...