Shirley's Best Food Creations

Mango and Avocado Wraps with Spicy Mango sauce

1 mango, peeled and cut into julienne strips

1 avocado, peeled and cut into julienne strips

1 cucumber, peeled and cut into julienne strips

1 bunch cilantro sprigs

1 tablespoon green onion, very thinly sliced

4 large Romaine lettuce leaves

Spicy Mango Sauce (recipe below)

Equally divide mango, avocado, cucumber, cilantro and green onion into the four lettuce leaves.

Drizzle spicy Mango Sauce and serve.

Spicy Mango sauce

1 cup mango diced

1 cup cucumber diced

1 tablespoon fresh ginger grated

1 tablespoon lime juice

¼ teaspoon cayenne pepper

¼ salt of your choice

combine all ingredients in a blender and blend until smooth. Adjust flavors to your personal taste. It can be stored in a closed jar up to 3 days in the refrigerator.

Dumplings with Plum – Galuste cu prune –Szilvas gomboc

This recipe is adapted by a recipe by “Bucataresele vesele”. Thank you, girls !

Ingredients

1 cup water

4 tablespoons vegetable buttery spread (I used Earth Balance)

1 tablespoon egg replacer combined with 1 table spoon of water

1 ½ cup all purpose flour or flour of your choice

½ teaspoon salt

4 fresh plums (or even better from compote).

1 cup bread crumbs

Preparation.

Boil the water with salt and when it bubbles add the buttery spread. When it starts to boil again, add the flour gradually until the composition is smooth. Let it cool aside. When it’s still warm, add the egg replacer mixed with a tablespoon of water and work the batter until its well blended.

Roll it on a wood board in a long shape and divide it in 8 equal parts. Then spread each part in between the palms until it is flat. Place the plum in the middle and fold the dough around it to form a ball. Drop it in boiling water with a dash of salt and let it boil until it floats atop. Scoop the balls out and roll them in breadcrumbs that were previously toasted lightly with few drops of oil or a teaspoon of buttery spread.

Serve with powdered sugar and cinnamon, whipped cream or sour cream mixed with sugar. Or make your own desired topping.

I made this cake for my birthday and it was a hit. This recipe is courtesy of Angi Constantinescu. I adapted it to my own taste replacing oranges with strawberries. Thank you, Angi. http://sanatateangi.blogspot.com/search/label/deserturi

Ingredients crust

1 cup mixed nuts and seeds(sunflower seeds, almonds, cashews) soaked but not necessarily

2 tablespoons carob powder

1/2 cup raisins

Ingredients creme

3 cups chopped strawberries

6 tablespoons psyllium husks

2 tablespoons agave nectar ot honey

Ingredients crust

1 tablespoon carob powder

1 tablespoon agave nectar or honey

Mix the crust ingredients in a food processor until smooth then press evenly into a detachable ring tray. Mix the creme ingredients until smooth and silky/fluffy and pour on top of the crust. Pour the glaze and pop in the freezer for couple of hours. When ready to serve, ornate as desired. You can use sliced strawberries, mint leaves, kiwi slices.