200gms turkey breast  ( rub with salt and pepper , )

2tbsp olive oil dona elena

1 pc apple cut into cubes

1pc pear cut into cubes

1tbsp white wine

1/2tsp sugar

dash of salt and pepper

 2tbsp all purpose cream

1. Prepare turkey breast with salt and pepper, drop with olive oil

2. set your griller , then cook in a grill pan in med high heat, cook for 3min both side.

3. In a pan put 1 tbsp olive oil, add apple, pear fry little bit then add sugar, white wine salt and pepper.

4. turn to low fire to add 2tbsp of cream, then remove for fire.

5. prepare a plate get a 1tbsp of sauce make a cirlcle form  on the center plate then put grilled turkey and add on top of all sauce with apple and pear.

6. prepare a rice or mashed potato on the side, for garnish add parsley on top.

DETOX PAPAYA SALAD

100 GMS ICE BERG LETTUCE

250 GMS/ 2 PC SLICED RIPE PAPAYA, CUT INTO CUBES

1 WHOLE SLICED ORANGE, SEEDLESS

1 STALKS CELERY, CUT INTO DIAGONAL

5 PC CHERRY TOMATO

20 GMS CASHEW NUT, TOAST IN A PAN

DRESSING:  

1/4 C DONA ELENA OLIVE OIL, 1 WHOLE LEMON JUICE, 1/2 TSP GRATED GINGER, 1/4 C HONEY AND DASH OF PEPPER AND SALT

COMBINE ALL INGREDIENTS IN A MIXING BOWL WITH WIRE WHISK.

ARRANGE IN A SALAD PLATE LETTUCE, SLICE PAPAYA, ORANGE, CELERY, TOMATO AND ADD THE DRESSING.

         IF YOU WANT TO DIET, JUST TRY THIS DETOX SALAD OR ADD WITH SLICED OF FRENCH BREAD TOAST.

SALMON FILLET PROVENCALE

250gms salmon fillet

1 tbsp coriander, chopped

1 tbsp lemon juice

1 tbsp parsley

2 tbsp dona elena olive oil pomace, + 3TBSP OLIVE OIL FOR FRYING OF SALMON

dash of salt and pepper

1 whole med size potatoes, sliced into round, spread with flour

1 whole red tomato slice big size

100gms penne pasta, cooked al dente

1 cup of pomodoro sauce  or tomato sauce cooked in garlic and onion minced .

2 cups balsamic vinegar 

HOW TO PREPARE:   

1. COMBINE FIRST 6 INGREDIENT TO MARINATE THE SALMON, LEAVE FOR 5 MINUTES

2. PREPARE A CASSEROLE WITH A OIL FOR DEEP FRYING ATG LEAST 177 DEGRES HEAT , ADD POTATOES MAKE CRUNCHY.

3. FRIED TOMATOES MED COOKED, THEN AFTER TOMATO FRIED SALMON 4MINUTES  BOTH SIDE. COOKED BALSAMIC BY REDUCTION TO MAKE A

         DEMI-GLAZED BALSAMIC JUST WAIT THE BALSAMIC TO TURN INTO LITTLE BIT STICKY BE SURE THE ITS MEDIUM HEAT FIRE.

4. PREPARE A PLATE DISH PUT POTATOES MAKE A ROUND IN A PLATE LIKE A FLOWER , ADD ON TOP OF POTATOES, A FRIED TOMATOES,

          THEN PUT ALSO ON TOP A SALMON, DRIZZLE WITH COOKED BALSAMIC THEN ON THE SIDE OF PLATE PUT COOKED PASTA WITH POMODORO SAUCE OR TOMATO SAUCE . IF YOU WANT FOR GARNISH PICK A 2 LEAVES OF LOLOROSA SERVED WITH BALSAMIC ALSO.

             HOW TO MAKE POMODORO SAUCE:

1 KL RIPE TOMATOES, BLANCHED, REMOVED SKIN AND SEED, MINCED

1 WHOLE ONION, MINCED

2 TBSP GARLIC CRUSHED,

3 TBSP DONA ELENA OLIVE OIL

1 TBSP OF BASIL, CHOPPED (USE DRY OR FRESH)

1 TBSP OREGANO, CHOPPED (USE DRY OR FRESH)

DASH OF SALT AND PEPPER

2 PC BAY LEAF  OR ADD 5 PC OF PEPPERCORN FOR ADDITIONAL AROMA.

       JUST SAUTE ALL INGRDIENTS THEN WAIT TO SIMMER FOR 3 MINUTES, JUST REMEMBER THAT THE FRESHNESS AND SWEETNESS OF TOMATO SHOULD BE THERE.

       GRILLED  TUNA MANGO GLAZED

ingredients:

250 gms tuna fillet

i whole ripe mango, sliced into cubes

1 whole tomatoes removed seed, sliced into cubes

1/2 whole of onion diced

1tbsp parsley, chopped

1tbsp basil, chopped

2tbsp olive oil dona elena pomace+ 1tbsp

dash of salt and pepper to taste

drops of worcestershire sauce

1pc basil leaves use for garnishing

procedure;

prepare tuna with salt and pepper add parsley and basil rub it gently and add

1 tbsp of olive oil, just rest a 5 minutes. Prepare a griddle pan to grilled it by 3 mins both side. Put in a serving plate.

Heat a pan with 2tbsp of olive oil with a low medium heat pan then

saute onion, tomatoes and mango   make sure this 3 cook glossy not overcooked and put worcestershire sauce . simmer 1 min.

in a serving plate of tuna top with mango sauce , and basil leaves.