Shrimp and courgette risotto

It had been a while since I wanted to try the combination of shrimp and courgette in a risotto, and finally I had time to make it! It is such a delicious recipe, creamy and very tasty.

Ingredients:

300 gr. de shrimp
1 mug of risotto
1/2 onion
1 small courgette
Olive oil
2 mugs of stock from the shrimp
Parsley, chillies and crushed garlic
Salt to taste

Preparation

Place the shrimp in boiling water and season with spices and salt.When cooked peel them, put the shells and heads back into the water. Save 2 or 3 shrimp to decorate at the end. Take the peeled onion very finely chopped and add it in a pan with the olive oil. Add the zucchini, peeled and cut into strips. Reduce the heat and add the rice. Garadually add the stock filtered, just enough not to burn or stick in the pan. Stir and add the rest of the water little by little until creamy and cooked (around 20 minutes). Taste for salt, correct seasoning and serve immediately with a shrimp on top.

Apple and caramel cake

Brussels is filled with a tropical climate these days, and nothing that I desire more than a warm and delicious apple and caramel cake.

Ingredients: (cup- 250 ml)

3 cups of sugar
2 cups of fine flour
4 apples
2 cups of milk
4 eggs
1 tea spoon of cinamonn

Preparation:

Mix the flour with half portion of the sugar, and add the eggs, milk and the cinamonn. Place the rest of sugar in a pan with a bit of water and turn it on until it starts to golden (with mixing!). Cut and peel the apples and add them to the first mixture, thinly cut. Add the caramel and mix very fast. Pour the batter into a unsticky- baking tray and bake it in the pre-heated oven (170º-180º).

Cod, peas and rocket salad

With such hot day, there is nothing better to eat than a fresh and tasty salad. This one is one of my favorites, as it is perfect either eaten on the moment or cold from the fridge.Voilà!

Ingredients:

1 slice of previously un-salted cod
70 gr. wukd rocket
400 gr. chick peas
2 cloves of garlic
1 tomato
Olive oil
Oregano to taste

Preparation:

Roast the slice of cod in the pre-heated oven (200º) around 25-30 minutes. Place a frying pan with the olive oil with the garlic chopped finely e season with the oregano. Switch off when it begins to fry and add the chick peas. In a big bowl, put the finely chopped tomato, the shredded cod and the wild rocket. Pour the chick peas on top as well as the olive oil seasoning. Mix and serve.