Fish Trip Cafe

This is the emergency treatment menu for my facial sunburn.
Plenty of Vitamins :)

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— Carrot Fritters with Avocado Yogurt Dip (12 fritters) —

300g carrots, finely shredded

1 onion, grated

100g bread crumbs

2 eggs, beaten

1/2 teaspoon salt

A pinch of black pepper

Vegetable oil for deep-frying

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— for Avocado Yogurt Dip —

2 ripe avocado (medium size)

1 clove garlic, minced

1/4 cup plain yogurt

2 tablespoons finely chopped coriander

2 tablespoons fresh lime juice

A pinch of salt and black pepper to taste

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Shape the mixture into 12 flattened rounds.

Heat the oil to 340F/170C, and deep-fry until golden. Place them on kitchen paper to remove excess oil.

To make the avocado yogurt dip: Peel and stone the avocados. Mash them with a fork until smooth. Mix all the ingredients of the avocado yogurt dip together in a bowl.

It’s been a long time since my last post.
I’ve been too busy lately, well, no, maybe it’s an excuse for being lazy…

I haven’t done much cooking, and I haven’t played much with my cat (sorry, Mika).

I shouldn’t forget what I like to do.

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— Spaghetti with Sardines & Lemon (serves 2) — 

160g spaghetti

2 tablespoons olive oil

2 clove garlic, finely chopped

1 tin sardines in olive oil

Salt and black pepper

1 lemon zest (grated)

1 tablespoon parsley, finely chopped

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Add the spaghetti to lightly salted boiling water, cook until al dente (keep 2 tablespoons of pasta water).

Heat the olive oil and fry the garlic in a large frying-pan over medium heat, until the garlic becomes lightly golden. Add the sardine, sauté until sardines are golden. Season with salt and black pepper

Add the cooked spaghetti and 2 tablespoons of pasta water in the frying-pan, toss well.  Sprinkle with the grated lemon zest and chopped parsley.