Avocado sailaway (2 pers.)

1 avocado ripe
100 g shrimps peeled
1/2 cucumber
3-4 radish
1-2 ts sour cream
1/2 citron

Spices: garlic-salt, sugar, dill

1. Divide an avocado in half and take out the stone. Use a spoon to remove the avocado-meat and mash it with a fork. Squeezed a lemon slice over the mash and add two spoons sour cream, a pinch of sugar, salt and dill to the avocado mash/chutney.
2. Chop radish and cucumber in fine thin slices.
3. Add a few shrimps and a bit of the cut radish and cucumber in the avocado chutney as well.
4. Refill the empty avocado peels with the chutney and decorate the top with cucumber/radish and shrimps.


The eighties are back!

Summer tomato and zucchini lasagne

1 zucchini (shredded)
6 tomatoes (sliced)
1/2 onion chopped
2 cloves garlic (chopped fine)

1 ts salt

3 eggs
6 tbs cottage cheese
5 tbs floor
5 tbs grated Parmesan cheese
1/2 ts pepper

Mix the shredded zucchini with 1 ts salt and let it lay for 7-10 min before pressing out the water. Mix eggs and floor until lump-free and add cottage and Parmesan cheese into the mix and add pepper and some Provence herbs if you have to the mix.

Place tomatoes and zucchini (now mixed with garlic and onion) in layers (2 layers of tomato with on zucchini layer in between) in an olive oil oiled (26 cm diameter round/square 20x35 cm form). Bake in the oven on 200 degrees for 30 minutes or until golden.

Perfect to serve with fresh dark bread and smocked salmon with a light salad! Summer time!