Scallops
Provençal
2 shallots-not onions
unsalted butter for frying
tiny hint of oil so butter doesn't burn
2 cloves of garlic added to shallots
add scallops-after a
minute or so turn them
add salt and pepper
add quite a bit of cayenne pepper
add herbes de provence
turn scallops gently-push to one side
add 3 tomatoes-peeled
and cubed
add chopped parsley
mix tomatoes and parsley a bit in the hot skillet
after a bit mix tomatoes, parsley and scallops all together
add just over half a
small container of unwhipped whipping cream
mix this a bit-cooking maybe a minute
serve over rice
Mango
Sauce
grate ginger-about 2-3
inch piece
it should make about 2 tablespoons when grated
put ginger, some unsalted butter and sugar together in a non stick pan
to caramelize
add 2 thinly sliced
apples
add about 2 handfuls of non seeded grapes
add 3-4 peaches thinly sliced
add 3 thinly sliced bananas
add raisins (if you can soak the raisins a few hours before using them
and squeeze them out before using them)
warm all this up-don't cook it
at end add sliced mango
add 1/4 litre cream and
stir gently - when hot it is finished
serve over rice with pan fried chicken on the side
Birgit Schmidt www.hundshuus.de