Shrimp Tandoori Salad

Lately I’ve tried new combinations in salads: adding different fruits, spices or sauces is the ideal way to transform the ordinary into something extraordinary.
I love salads … in fact I am one of those people who always eat their food with salad (nothing to do with diets: I simply love them!).

This time I combined the warmth of Indian spices with the freshness of green leaves … and the best part is that unlike normal, this salad is seasoned with a hot sauce, getting even more poignant and delicious!

Beach, sun, delicious and colorful food … what more can you wish for summer!




300g of Shrimp
1 clove of garlic
1 tsp of Turmeric
1 tsp curry
1 tsp of Cinnamon (Powder)
1 tbsp vegetable oil
1 tsp salt
Ground pepper
1 tsp mustard seeds

1 Packaging of Mixed Salad
1 Cup of Tomatos (I used cherry tomatos)
Juice of 1 Lime
Salted peanuts

1 Natural Yogurt
1 clove of garlic
Salt and pepper
Mint leaves

Clean the prawns and give them a blow to the bulkier part, lengthwise.
Prepare the marinade: mash the mustard seeds, salt and garlic. In a frying pan slightly toste the remaining spices and add them to the shrimp, along with the garlic paste. Let it gain flavor for at least 30 minutes.

Prepare the sauce: Mix the yogurt, the chopped mint, the grated clove of garlic and season with salt and pepper. If you want a less strong taste of yogurt, add 1 tbsp of mayonnaise.

In a frying pan put oil, heat it up and fry the prawns. Remove them and keep the fat in the pan, squeeze the juice of 1 lime (with the heat turned off).

Place the salad on a platter, add the tomatoes and season with the sauce from the pan. Add the shrimp, chopped (or whole) peanuts and the yogurt sauce. Serve immediately.

Yogurt and Blackberries Pannacota

The blackberry bushes are in full. It’s beautiful fruits, full of antioxidants and taste. It’s the ideal time to harvest them, and even if you don’t consume all, they can easily be frozen and later used in smoothies, or desserts.

3 (1)

3 Natural Yoghurt
5 leaves of gelatine
1 Can of Condensed Milk
1 tbsp Sugar
300g blackberries

Place the blackberries in a saucepan with the sugar, cover and leave on low heat for at least 30 minutes to release the juice and form a syrup. Set aside and let cool.
When the mixture has cooled down, pass it and strain to remove all pips.
Place the gelatin to dissolve for 5 minutes in ice water. Drain and dissolve in 1/2 cup of very hot water. Stir until dissolved.
In a blender place the yogurt, the blackberry pulp, the condensed milk and the dissolved gelatin. Mix for 2 minutes.
Place in bowls and chill them for 3 hours.