Appetizer

Parmesan
Potato Wedges
INGREDIENTS

3 potatoes
3 tbsp olive oil
3 tbsp pamesan cheese
1 tbsp paprika
2 tbsp garlic powder
Salt

Dipping Sauce

1/4 cup mayo

4 cloves of garlic
2 tbsp milk
Chili sauce

DIRECTIONS

1. Slice potatoes into wedges.

2. Boil the potatoes for 9 minutes.
3. Mince the garlic.
4. Combine potatoes, olive oil, parmesan cheese, paprika, garlic powder and salt.
5. Mix mayo, garlic, milk and chili sauce.

 Salad
Greek Salad

Ingredients

Dressing
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano, more for sprinkling
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper

For the salad

1 English cucumber, cut lengthwise, seeded, and sliced
¼-inch thick
1 green bell pepper, chopped into 1-inch pieces
2 cups halved cherry tomatoes
5 ounces feta cheese, cut into ½ inch cubes*
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves

DIRECTIONS

Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano,
mustard, salt, and several grinds of pepper.
On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese,
red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few
generous pinches of oregano and top with the mint leaves. Season to taste and serve.

 Soup
Spicy Mussel Soup

INGREDIENTS

1 Tbsp. olive oil

1 small onion
1 large handful fresh parsley
3 cloves garlic

½ – 1 tsp crushed red pepper flakes (to taste)

½ cup dry white wine
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can diced tomatoes
2 cups low or no-sodium chicken broth
½ tsp. salt
2 lbs. fresh live mussels

DIRECTIONS

1. Heat the olive oil in a large pot or Dutch oven over medium heat. peel and chop the
onion and add it. Chop the parsley and set it aside. Mince the garlic cloves. Add garlic to
onions along with red pepper flakes. Stir. Let cook for 30 seconds. Add the wine. Stir.
2. Open the cans of crushed and diced tomatoes and add them to the pot along with the
chicken broth, salt and half of the chopped parsley. Stir, cover and increase heat to high.
Cook until it reaches a boil. Reduce to a heavy simmer.

1. While the soup heats up, remove the beards from the mussels (just pull off the thread
that runs along them, if that thread is there) and gently scrape off any barnacles. Put
them in a colander and rinse with cold water. If any mussels are open, tap them. If they
close they’re fine. If they stay open, discard.
2. Once the soup is simmering, add the mussels. Cook until all mussels have opened. If
most have opened, discard any that have stayed closed.
3. Ladle into bowls and sprinkle with remaining parsley.

 Entrée
Salted Egg
Prawns
INGREDIENTS

1kg shrimp or prawns

2 eggs

Cornstarch
1/4 cup butter
2 tbsp olive oil
1 bulb garlic
1 medium onion
Oil to fry
4 salted egg yolks
2 tbsp salted egg powder
1 cup evaporated milk
Chili flakes
Black pepper
Vinegar
Basil or curry leaves
Salt
Lemon

DIRECTIONS

1. Devein shrimps then remove beard and shell. Season with salt and pepper. Mix eggs
with the seasoned shrimp.
2. Lightly coat with cornstarch. Then, fry on high heat for 30 seconds to 1 minute.
3. In a pan, put butter and oil. Then sauté garlic and onion.
4. Mash the egg yolks then add to pan. Sauté for 1 to 2 minutes. Then add egg powder and
evaporated milk. Add chili flakes and basil or curry leaves.
5. Add the shrimp and mix. Squeeze lemon and top with basil leaves.

 Dessert
Oreo Truffles

INGREDIENTS

1 (14 oz.) package Oreos

8 oz.
cream cheese, softened
1 tsp.
pure vanilla extract
2 c.
white chocolate chips, melted
2 tbsp.
coconut oil
1/2 c.
semisweet chocolate chips

DIRECTIONS

1. Use a food processor to crush cookies into fine crumbs.

2. Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and
vanilla and stir until evenly combined.
3. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture
into small balls. Place on prepared baking sheet and freeze until slightly hardened,
about 30 minutes.
4. A few minutes before taking the frozen balls out of the freezer, melt the white
chocolate and coconut oil: Add the white chocolate and coconut oil to a microwavable
bowl, and microwave for 1 minute. Give it a stir. It may be melted at this point, if not,
return to microwave in 30-second intervals.
5. Dip the frozen balls in melted white chocolate/coconut oil until coated, and return to
baking sheet. Drizzle with semisweet chocolate. Freeze until chocolate hardens, about
15 minutes.

 Others
Lemon Basil
Freeze
INGREDIENTS

Basil
1/2 cup lemon or calamansi

Sugar or Honey
1 cup water
Ice

DIRECTIONS

1. Prepare the ice.

2. Blend lemon or calamansi juice, basil and water.
3. Put ice after blending.
4. Add 1 cup of water.
5. Add sugar or honey to taste.