Kolmi Peri Peri , Mocha Parfait & Avocado - Apple Smoothie

400 g prawns , shelled and deveined
1 teaspoon ( 5 g ) chillipowder
1 teaspoon ( 5 ml ) vinegar
1 teaspoon ( 5g ) ginger - garlic paste
1 teaspoon ( 5 ml ) tomato ketchup
Salt to taste
30 g butter
150 g capsicum , cubed
1( 75 g ) tomato , cubed
2 spring onions, cubed
1 teaspoon ( 5g ) broken cashew nuts
1 teaspoon ( 5 g ) raisins

1/2 teaspoon ( 2 g ) turmeric powder
700 g rice , cooked
20 g cheese, grated

Mix chilli powder, vinegar , ginger - garlic paste , tomato ketchup and salt to taste. Mix in prawns and keep aside to marinate for an hour.

Heat butter in a pan, add the prawns and saute till done. Add the remaining marinade and cook to obtain a thick gravy. Remove from heat and keep covered.

Heat butter in a pan and separately saute capsicum, tomato , spring onions , cashew nuts and raisins. Add cooked rice and turmeric powder and stir - fry. Set it aside.

Serve the rice in a round bowl with the centre filled with prawns curry. Garnish with grated cheese.

6 egg yolks
225 g sugar
25 g coffee powder
150 ml double cream
2 tablespoon brandy
1 sheet decorative almond sponge ( optional )
350 ml whipped cream
4 cigarillos for garnishing ( optional )

100 g sugar
2 tablespoon water
50 g butter

Melt the sugar in a pan and caramelise. Add water and butter to the caramel and cook in a double boiler until well blended.

Beat the egg yolks with sugar until light and fluffy. Brew the coffee with 150 ml of boiling water , cool and add the egg yolk mixture along with the double cream. Cook the mixture in a double boiler until thick. Remove and cool , stirring continuously.

Stir in brandy and place the pan over ice water , stirring continuously until thick . Slice the almond decorative sponge and line the individual moulds in which the custard is to be set.

Fold the whipped cream into the mixture and pour into moulds. Refrigerate for about two hours or until set.

De- mould and serve chilled with the caramel sauce. Place cigarillo on top.

( For breakfast , lunch or as a quick snack , this refreshing summery smoothie can be whizzed up in seconds....... )

150 ml apple juice
1 summer avocado , halved and stoned
Handful of fresh mint leaves

Spoon the flesh from the avocado into a smoothie mixer or liquidizer. Add the apple juice and mint leaves and blitz until silky smooth. Pour into a tall tumbler and serve straight away.