Wolffish in Basil Sauce

 

 

Goes well with rice, pasta or potatoes

Preparation You'll need: A pan with lid
Ingredients (for 2 personens) around 400 g Wolffish 1 bunch basil 2 table spoons oil 10 g butter 100 mL fish stock (if you're doing potatoes as side dish, 50 mL would be enough) 200 mL cream (if you're doing potatoes as side dish, 100 mL would be enough) 1 Tbsp. Creme Fraiche Salt, pepper
Preparation Cut the fillet into four pieces. Chop or purée the basil in oil. Melt butter, add the stock and bring to boil. Then slowly simmer the fillets on low to medium heat. Cover with lid. Let the fillets simmer for around 3 minutes on each side. Take the fillets out and set them aside. Add cream to the stock and reduce by half. Add basil and Crème Fraîche, season with salt and pepper. Add the fish again to the sauce and let it simmer covered for 2 or 3 minutes.

Spanish Garlic Shrimps

 

Recipe originally coming from Shuwen Lisa Wu ☺ 
I just changed a few minor things here and there

 

 

Goes well with white bread, baguette or Flatbread Greek style, and a chilled white wine

Preparation You'll need: A casserole dish
Ingredients (for 2 personens) Around 550 g Gambas without shell (with shell 750 to 800 g, if you don't have any other) 150 mL regular olive oil 10 cloves of garlic ½ or 1 Habanero chilli (or 4 to 5 Thai chilis if no Habanero at hand) 3 Tbsp. parsley if you have some coriander green, that you want to get rid of, it goes well with it, too, but do not drop the parsley. ½ tsp paprika (mild) 1 lime (for the juice) Fleur de Sel, ground black pepper
Preparation Preheat the oven on top/convection grill to 140℃. If the shrimps are frozen and or with shell, unfreeze and remove the shell. Mix the paprika powder with the oil, chop the parsley, garlic and the chilli. Put all ingredients with Fleur de Sel and some pepper into the casserole dish and mix well with your hands. Place in the oven (level 4) and grill at 250℃ for about 5-6 minutes. Afterwards stir well and continue to bake fan-assisted at 180℃ for another 5 to 6 minutes. During that time the heat will slowly go down. Then take it out, add the juice of 1 lime, mix well and serve hot immediately.

Rava Dosa (Quick Version)

 

One can eat it like that, but also with a spicy dip or chutney
Could be just a snack during the day, or serve as an entrée for an Indian dinner.

My version of this Recipe

Preparation You'll need: A large frying pan, or Tefal Astucio, or something similar. A large bowl A pastry brush
Ingredients (for 2 persons) 120 g Semolina (Rava) 120 g rice flour 35 g standard wheat flour (or maida, if available) 2 centimetres fresh ginger (chopped) 2 cloves of garlic (chopped) 1 small onion ½ tsp. cumin Salt, Pepper 3 to 4 chilis, chopped Around 500 to 550 mL water Ghee, or simply oil, like peanut oil, to spread on the dosa
Preparation Dice the onion, cut the chilis and put it on the side. Give the other ingredients (but the ghee/oil) into a bowl and mix well. Das ergibt eine sehr dünne Mischung - und so soll es auch sein :-) Bring the pan to high heat and spread some oil on it. Sprinkle some of the chopped onion and the chilis on the pan, then sprinkle with your hand the dough onto the hot pan. Not too much, so that the dosa don't get too thick, but enough that there are no large holes in the dough. As soon as the dough looks dry on the surface, spread some ghee/oil over it. Fry until the bottom side gets brown, that takes some time. Then fold it once and put it on a plate. Repeat all steps.