Starter
Prawns with curry and eggplant

2 people – Preparation: 30 min. – Cooking: 30 min

Ingredients

• 400 g cooked prawns (unpeeled)
• 2 aubergines
• 2 tomatoes
• 1 onion
• 1 yoghurt 0%
• 50 ml cream lightened
• Curry powder
• 2 tablespoons olive oil
• 1 tsp caster sugar
• 1 pinch of oregano
• 1 pinch of pepper

Preparation

• Boil the tomatoes for a few seconds to remove skin and cut into pieces.
• Wash the aubergines and remove the ends. Cut into small pieces.
• In a skillet, cook the onion in 1 tablespoon of oil and add the aubergines. Cook for a few minutes and then add the fresh tomatoes and powdered sugar. Mix well and simmer on low heat for 10 minutes covered.
• Season with pepper and sprinkle with oregano.
• Shell the prawns. Fry an onion with the remaining oil in a pan and add the prawns. Take them on each side, turning them and keep them in a dish.
• Deglaze the pan with the yogurt and cream, sprinkle with curry. Mix well and bring to boil.
• Enter the prawns in the pan a few minutes to warm up.
• Serve accompanied by braised aubergines.

Dish
Duck breast with balsamic sauce

2 people – Preparation: 20 min – Cooking: 14 min – Rest: 1 h

Ingredients

• 1 fresh duck magret
• 1 tablespoon balsamic vinegar
• 2 tablespoons honey
• salt
• pepper
• Topping of your choice

Preparation

• Remove the fat skin of the breast and place in a bowl. Coat with honey and pepper on both sides. Drizzle with balsamic vinegar and let stand, covered, 1 hour.
• Preheat the oven to 180 ° C on a grill function. Place the duck in the warm to 15 cm from the grill and cook 7 minutes. on each side.
• Finally: Cut the duck breast and serve with the topping of your choice.

Dessert
Roasted pineapple with coconut and lime

2 people – Preparation: 5 min – Cooking: 10 min

Ingredients

• 4 pineapple slices
• 1 tbsp coconut shavings
• 1 lime
• 25g margarine (preferably good for the cholesterol)
• 1 tablespoon of powdered sugar

Preparation

• In a pan, melt margarine and sugar over a medium heat. When the sugar is melted, place the pineapple slices and cook 5 minutes on each side.
• When cooked, deglaze with the lime juice. Before serving, sprinkle with coconut and lime zest.