1 Carrots with Ginger and Kiwi

2 Thin slices of pork with pineapple

3 salmon Carpaccio sweet and sour sauce

4 Maltese Sauce 

5 Salad of lentils with Pekinese sauce

6 Grated Carrots  with dulses

7 Gooseberries with vinegar

8 exotic Pineapples

9 Anchoļade

1Carotts with ginger and kiwis

For 4 people

Preparation time: 15 minutes

grated carrots 300g

300 G of Kiwis that is 1 Kiwi per person

2 tablespoons of  chopped ginger

3 tablespoons of corn oil

5 tblespoons of lemon juice

salt - pepper

Pour the lemon juice on grated carrots. Mix well then add the grated ginger and oils . Salt and add pepper then mix again. Decorate with slices of Kiwis. Serve chilled.

ADVICE :

Beta-carotene contained in carrots like in  any other vegetable and fruit with orange flesh, is a provitamin A (precursory of the vitamin A), but also an excellent agent against free anti-radicals.

Distribution per person:

Calories: 153 - Proteins: 1,5 G - carbohydrate: 13 G - Lipids: 11 G Cholesterol: 0mg - Vitamin C: 70mg - Calcium: 41 Mg - Magnesium: 21 Mg - Iron: 0,5 Mg

THIN SLICES OF PORK WITH PINEAPPLE

For 4 people

Preparation time: 15 minutes

500 G of FILLET OF PORK
3 tablespoons of HONEY Of ACACIA
350 G of PINEAPPLE
40 G of GINGEMBRE CHOPPED
SALT

Cut the meat in slices from 3 to 4 millimetres thickness. Salt. Mix 3 spoons with liquid honey and 2 spoons with ginger finely chopped. Spread the honey of ginger thus obtained over the meat slicess. serve chilled, decorate with pineapple half-slices.

ADVICE :

The honey of ginger, as the orange honey previously described (receipt of turkey to the orange honey) could be used very frequently to constitute a little spicy preparations sweetened / salted; it could compare it with Mango Chutney (or Hot Mango Chutney more hot) sold ready for use in the shops.

Distribution per person:

Calories: 213 - Proteins: 26 G - Carbohydrate: 18 G - Lipids: 4 G - Cholesterol: 80 Mg - Vitamin C: 16 Mg - Calcium: 26 Mg Magnesium: 45 Mg - Iron: 2mg

Salmon Carpaccio sweet and sour sauce

For 4 people

Preparation time: 25 minutes

600 G of salmon fillets

80 G of orange juice

160 G of kiwis that is 1/2 kiwi by people.

3 tablespoons of cider vinegar

2 tablespoons of  chopped chive

salt - pepper

Cut the salmon fillets in fine slices or make them cut by your fishmonger, and arrange them in each plate.

Salt and add pepper, sprinkle with cider vinegar and to keep refrigerated 1/2 hour

Pour the orange juice then and decorate with slices of kiwis.

Sprinkle with chive chopped before serving

ADVICE :

the salmon flesh is very calories becauseit is very rich in fatty substance, it wouldn't be better to use oil in the seasoning.

The ideal would be to consume wild salmon,  which food is better adapted because natural, guarantee a flesh of quality higher than the flesh of farmed salmons.

Distribution per person :

Calories: 297 - Proteins: 30 G - Carbohydrate: 6,5 G - Lipids: 16,5 G Cholesterol: 70mg - Vitamin C: 44 Mg - Calcium: 41 Mg - Magnesium: 43 Mg - Iron: 1 Mg

preparation time: 5 minutes

4 tablespoonsof OIL Of OLIVE
2 tablespoons of CIDER VINEGAR
2 tablespoons of ORANGE JUICE
SALT AND PEPPER

Make a simple vinaigrette then add the orange juice which will soften the taste of it.

It will be possible to replace the orange juice by juice of pink grapefruit or tangerine.

ADVICE :

An easy way to improve this sauce: peel with the potato peeler an untreated orange, and finely chop the peel obtained. Add approximately 2 desserspoons of peel chopped with the preparation. The flavours contained mainly in the peel will improve Maltese sauce in an astonishing way.
This sauce softer than traditional vinaigrette will be largely used to prepare a fish dish (mackerel or salmon) or a vegetable carpaccio.

Distribution per 100 G:

Calories: 516 - Proteins: 0,5 G - Carbohydrate: 4 G - Lipids: 54 G - Cholesterol: 0 Mg - Vitamin C: 12 Mg
Calcium: 4 Mg - Magnesium: 1 Mg - Iron: 0,5 Mg

Salad of lentils with Pekinese sauce

For 4 people

Preparation time: 5 minutes

350 G of germinated green Lentils

3 tablespoons of olive oil

Sauce Nuoc Mām

Salt, pepper, tabasco

Arrange in a salad bowl the germinated lentils. Add oil, pepper, some drops of tabasco and 1 to 2 desserspoons of Nuoc Mām which will bring a salted  note  to the preparation. Add salt if necessary. Add pepper and well mix.

ADVICE:

The use of Nuoc Mām is very pleasant in raw cooking. It makes it possible to bring a salted taste and its specific savour  to many preparations (Vegetables - seeds - sauces - stuffed...). Taste well the seasoning obtained with Nuoc Mām before adding salt.

Distribution per person :

Calories: 186 - Proteins: 6 G - Carbohydrate: 16 G - Lipids: 10,5 G - Cholesterol: 0mg - Vitamin C: 26mg - Calcium: 19 Mg - Magnesium: 23 Mg - Iron: 2 Mg

GRATED CARROTS WITH DULSES

For 4 people

Preparation time: 15 minutes

400 G of GRATED CARROTS 
10 G of ALGAE DULSE or 2 to 3 tablespoons in powder.
1 tablespoon of CHOPPED PARSLEY
30 G of LEMON JUICE
3 tablespoons of SUNFLOWER OIL
SALT, PEPPER, TABASCO

Put to soak the dulses 2 to 3 minutes in fresh water. Drain them. Remove the hard parts and cut the dulses in small pieces.

Prepare one vinaigrette with the lemon juice and oil; salt and add pepper.

Mix grated carrots and the algae, and sprinkle some chopped parsley. Pour sauce, mix and keep refrigerated during 15 minutes before serving.

ADVICE :

The algae dulses also exist in the shops in bagged powder (like the Nori alga and the alga Ao Nori).

It will be possible to soak the Dulses algae quite simply (in thin strips or powder) in water or water added with some dessertspoons of Tamari or Nuoc Mām, in order to give them a different savour.

Distribution per person :

Calories: 125 - Proteins: 1 G - Carbohydrates : 7 G - Lipids: 10 G - Cholesterol: 0 Mg - Vitamin C: 10 Mg - Calcium: 27 Mg - Magnesium: 10 Mg - Iron: 0,5 Mg

Calories: 26 - Proteins: 0,5 G - Carbohydrates: 5 G - Lipids: 0 G - Cholesterol: 0 Mg - Vitamin C: 34 Mg - Calcium: 17 Mg
Magnesium: 8 Mg - Iron: 0,5 Mg

Preparation time: 40 minutes

300 G of PINEAPPLE FLESH
80 G of MANGO FLESH
80 G of FLESH OF KIWI
80 G of BANANA FLESH
80 G of STAWSBERRIES
80 G of FLESH ROSE GRAPEFRUIT
80 G of ORANGE FLESH
80 G of FLESH PAPAYA. Choose papaya with orange flesh, better than those with white flesh.
2 tablespoons with WEST-INDIAN RUM
20 G of NUT OF COCO IN POWDER

Cut the pineapple in two parts including the sheets and hollow out it without damaging the peel. Remove the heart and to cut only 300 G of flesh in small pieces in a salad bowl. Part of the flesh only will be used.

Peel the other fruits and also cut them in small pieces.

Add rum and mix the whole. Put on ice, as well as the hulls of half-pineapples.

Just before serving, put the fruits in half-pineapples and sprinkle with grated coconut.

Put the rest of the fruits in individual bowls.

ADVICE:

It will be possible ad infinitum to modify the fruits according to the season and the taste of each one. The fruit salad improves in general after soaking  in the refrigerator during several hours. It will be possible to prepare the day before for the following day, with the risk however to lose vitamin elements.

For the people fearing the presence of alcohol, it will be possible to use orange-flower water.


Distribution per person :

Calories: 145 - Proteins: 1,5 G - Carbohydrates: 25 G - Lipids: 3 G - Cholesterol: 0 Mg - Vitamin C: 85 Mg
Calcium: 46 Mg - Magnesium: 38 Mg - Iron: 1 Mg

ANCHOIADE

For 4 people

Preparation time: 15 minutes

250 G of FILLETS Of ANCHOVY SALTED that is approximately 400 G of anchovies salted.
6 tablespoons of OIL OF OLIVE
3 tablespoons of LEMON JUICE
4 CRUSHED CLOVES OF GARLIC

PEPPER

Fillet the anchovy and pass them in clear water to desalt them. Place in a bowl or a mortar with garlic and 1or 2 spoons of olive oil . Crush well the whole with a pestle or a wooden spoon and mix until obtaining a spread.

Add the lemon juice, then mix and pour the olive oil remainder until obtaining desired consistency. Add pepper.

Keep refrigerated in a tight tin, during several days possibly.

ADVICE:

In traditional cooking, this sauce is should be prepare hot, in order to make " melt " anchovies. It will be possible to arrive to a comparable result cold with a preparation time a little more significant.

The anchoļade generally accompanies a vegetable dish made up of crudenesses (tomatos, celery, fennel, carrots). It will also be  possible to use it with assortments vegetable-fish or vegetable-meat (Avoid salting the preparation in these cases).

Distribution per 100 G:

Calories: 308 - Proteins: 14,5 G - Carbohydrates: 125 G - Lipids: 27 G - cholesterol: 72 Mg Vitamin C: 4 Mg - Calcium: 60 Mg - Magnesium: 30 Mg - Iron: 2,5 Mg