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Recipe of the week – The mediterranean


Starter

Stuffed avocado with shrimp mix (4 port.)
For this fresh starter, you need:

1 cup peeled shrimp
2 avocado
A couple of tablespoons of finely chopped leeks
1 cup sour cream
A couple of tablespoons of mayonnaise
1 Tbsp chopped dill
Salt and pepper
Chop the avocados as evenly as possible and remove the cores. Scoop out the pulp and mash it.
Roughly chop the shrimps but save some for garnish. Chop the dill and leeks.
Mix it with mayonnaise and  sour cream, salt and pepper.
Fill the empty avocado shells with the shrimp mix and garnish with dill and shrimp.

main course

Bifteki, feta cheese stuffed lamb burger with tzatziki (4 port.)

To make these good burger, you need:
600g minced meat of lamb
1/2 cup coarsely chopped green olives, preferrably seedless.
1 cup of your favorite beer.
Approximately 150 g of diced feta cheese.
A good olive oil.
4 pieces of pita.
Roman Lettuce.
Fresh chopped oregano.
Salt and pepper.
A couple of sliced tomatoes and sliced red onion.

For Tzatziki you will need:
A half-peeled, grated and drained cucumber.
2 pieces of pressed garlic cloves.
2 cups Greek / Turkish yogurt.
If you want you can hack in a little mint leaves, and salt to taste.
You can start by doing the Tzatziki before the burgers.
Mix the lamb mince with the chopped olives and oregano.
Pour in the beer and olive oil. Add salt and pepper.
Shape the four large patties with a pocket on the side, tuck the feta into the patty and close them again. You can put some water around the edges so that it closes properly.
Fry/grill the lamb burgers a couple of minutes on each side.
Put them in pita bread with romaine lettuce, tomato slices and red onion rings.
And do not forget the the tzatziki.

Dessert

Pannacotta with white chocolate (4-6 port.)

This is a more luxurious version of pannacotta, and all you need is:
5 ml cream
1 vanilla bean or 1 teaspoon vanilla sugar.
100g white chocolate and 3 leaves of gelatin.
Take the chocolate and chop it into smaller pieces.
Add the gelatin leaves in cold water.
Pour the cream into a saucepan, if you use vanilla bean, chop it and scrape out the seeds.
Add both vanilla and all the seeds into the cream.
If using vanilla sugar just pour into to the cream.
Let it boil and cook about 1-2 minutes, keeping an eye, so it doesn´t boil over.
Add the white chocolate, stirring until melted.
Remove the pan from the heat, squeeze out the water from the gelatin leaves and whisk them into the saucepan until the gelatin is melted.
Pour into serving bowls, preferably not all the way up to the edge if perhaps you would like to garnish.
Let them stand and stiffen in the fridge for at least one hour. You can garnish with raspberries, which you mix with powdered sugar, and / or grate dark chocolate over them.

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About Sophia Söderholm 2553 Articles
At the age of ten Sophia moved from Sweden in 1998 and has since lived in several locations around the world including Spain, and has been residing in North Cyprus for four years now. Her educational background is in marketing, hotel management and real estate, and she now works as a real estate agent and is editor in chief for New Cyprus Magazine. If you any questions for Sophia, please write to: sophia@newcyprusmagazine.com.