SOFT TACOS (12 PCS)

• 300 g wheat flour

• 1 tsp salt

• 2 dl lukewarm water

• 50 g soft butter

Crumble the butter into the flour and mix in the salt. Add the water little by little. Once the dough comes together, place it on the work surface and knead well. Shape into 12 small balls. Roll them out into very thin, round tacos. Fry on high heat in a dry pan for about 1 minute on each side. Stack them on top of each other and cover with a clean kitchen towel to keep them warm and soft.

SHRIMP SALAD

• 200 g hand-peeled shrimps

• ½ mango

• 1 red bell pepper

• ½ red onion

• 2 spring onions

• 1 large tomato

Cut the mango, bell pepper, spring onions, tomato, and red onion into small cubes. Quickly rinse the shrimps in cold water and place them on kitchen paper. Mix everything together.

CHILI MAYO

• 2 dl mayonnaise

• 1 dl Sriracha Mayo (available in most supermarkets)

• 1 garlic clove

• 2 tbsp sesame seeds

• Salt to taste

Toast the sesame seeds in a dry pan without oil until golden. Remove from the heat. Mix mayonnaise, Sriracha Mayo, and sesame seeds in a bowl. Press in the garlic, stir well, and season with a little salt. Chill until serving.

GUACAMOLE

• 1 avocado

• ½ red onion

• 1 tomato

• 1 garlic clove

• Lime juice

• Salt and pepper

Finely chop the red onion. Halve the tomato, remove juice and seeds, then dice finely. Chop the garlic. Halve the avocado and remove the stone. Mash the avocado in a bowl and fold in the other ingredients. Add lime juice and mix well. Season with salt and pepper.

SERVING

Before serving, Laura drizzles a little lime juice over her tacos and tops them with:

• Finely shredded pointed cabbage

• Crème fraîche

• Chili dressing

• Finely sliced spring onions

• Cashew nuts

BLINIS (12 PCS)

• 100 g wheat flour

• 1 tsp baking powder

• A pinch of salt

• 2 eggs

• ½ l milk

• Butter for frying

Mix the flour, baking powder, and salt in a bowl. Whisk in the eggs, then gradually whisk in the milk. Heat a pan with a good knob of butter and fry small blinis. Use a tablespoon to drop small portions of batter onto the pan and shape them into round blinis right away.

SHRIMP SALAD

• 2 dl crème fraîche (18%)

• 4 tbsp mayonnaise

• 200 g hand-peeled shrimps

• 1 bunch green asparagus

• 1 bunch dill

• 1 bunch chives

• 2 spring onions

• Juice of ½ lemon

• ½ red onion

Bring a pot of water to a boil. Add the green asparagus and cook for 1–2 minutes. Rinse under cold water and let cool. Cut into small pieces. Slice the spring onions finely. Chop the chives and dill. Rinse the shrimps briefly in cold water and let them drain. Mix crème fraîche and mayonnaise together, then stir in the asparagus, dill, chives, and spring onions. Season with salt, pepper, and lemon juice.

Fold in the shrimps just before serving, as they can otherwise make the cream slightly watery.

Serve the small blinis with a generous spoonful of shrimp salad, a little finely chopped red onion, a few shrimps, and a sprig of dill. Enjoy!

INGREDIENTS
Tartlet shells

• 4 tbsp butter

• 4 tbsp wheat flour

• 5 dl milk

• 1 dl cream

• 1 jar white asparagus

• 300 g hand-peeled shrimps

• 2 bunches dill

• 1 organic lemon

Melt the butter in a saucepan and add the flour. Whisk well and let it cook for a couple of minutes. Gradually add the milk and cream while whisking. Add the liquid from the white asparagus until the sauce reaches the right consistency. Bring the sauce to a boil and whisk thoroughly. If the sauce feels too thick, add a little more milk.

Cut the asparagus into bite-sized pieces and finely chop the dill. Drain the shrimps, rinse them in cold water, and let them dry. Grate some lemon zest into the sauce. Cut the lemon in half and squeeze in about 1 tablespoon of juice.

Now add the shrimps, asparagus, and dill. Stir gently and season with salt and pepper. Warm the tartlet shells in the oven and fill them with the hot shrimp mixture. Serve immediately.

INGREDIENTS (2 SERVINGS)

• 2 ready-made durum pizza bases

• 100 g mascarpone

• 100–150 g good-quality white cheddar

• 200 g hand-peeled shrimps

• 1 ripe avocado

• 4 tbsp sriracha mayo

• 2 tbsp mayonnaise

• 2 tbsp toasted sesame seeds

• 1 garlic clove

• 1 tbsp lemon juice

• 1 punnet cress

Preheat the oven to 220°C (fan). Grate the cheddar. Place small dollops of mascarpone on the pizza bases, using a teaspoon if needed. Sprinkle with the grated cheddar. Bake the pizzas in the oven until golden and crisp.

CHILI MAYONNAISE

Toast the sesame seeds in a dry pan. Mix the sriracha mayo with mayonnaise, sesame seeds, chopped garlic, and lemon juice. Transfer to a piping bag.

When the pizzas are ready, top with sliced avocado and plenty of hand-peeled shrimps. Cut a small hole in the piping bag and drizzle the chili mayonnaise over the pizzas. Finish with a generous sprinkle of fresh cress. Serve immediately.