Camp Geniuses Dinner with the Stars

Entree
Prawn salad with chilli & white cabbage ; serves 3 people
Ingredients
2 14 handfuls fresh, raw, small shelled prawns
juice of 2 14 lemons
plus the finely grated zest of 38 a lemon
34 red chilli, seeded and finely sliced
38 white cabbage, finely shredded
extra virgin olive oil
fresh chervil
Main
Grilled tuna with tomato spaghetti ; serves 3 people
Ingredients
1 15 kg higher-welfare chicken
34 lemon, halved
1 12 red onions, peeled and cut into quarters
1 12 carrots, peeled and cut into chunks
a few sprigs fresh mint, leaves picked and chopped
olive oil
34 heaped teaspoon ground cumin
150 g jarred roasted red peppers, drained and roughly
chopped
34 teaspoon smoked paprika
34 tablespoon ground coriander
187 12 g couscous
extra virgin olive oil

Dessert
Strawberry & vanilla trifles ; serves 3 people
Ingredients
1 12 handfuls strawberries, plus extra to decorate
34 tablespoon vanilla sugar or caster sugar
93 34 ml double cream
93 34 ml fat-free natural yoghurt
34 vanilla pod, split
6 little rum babas or madeleines soaked in Limoncello
300 g thick custard
fresh mint leaves, to decorate

Mrs. Alis Jewelry and Fashion Show Event

Entree
Peruvian Ceviche ; serves 3 people
Ingredients
300 g sea bass
34 red or yellow pepper, deseeded and finely chopped
1 12 spring onions, trimmed and finely sliced
juice of 2 14 lemons
34 teaspoon sea salt
34 -1 12 fresh red chillies, deseeded and finely chopped
6 sprigs of fresh mint, leaves picked
6 sprigs of fresh coriander, leaves picked
34 punnet of mustard cress
a few fennel tops, leaves picked (optional)
extra virgin olive oil
freshly ground black pepper

Main
Classic tomato spaghetti ; serves 3 people
Ingredients
a bunch of fresh basil
38 medium onion
34 cloves of garlic
38 kg ripe tomatoes, or 300g tins of chopped tomatoes
olive oil
tablespoon red wine or balsamic vinegar
sea salt
freshly ground black pepper
187 12 g dried spaghetti
5 58 g parmesan cheese

Dessert
Gluten-free carrot cake ; serves 3 people
Ingredients
unsalted butter, for greasing
56 14 g gluten-free self-raising flour, plus extra for dusting
12 large free-range eggs
31 14 g soft brown sugar
31 14 ml sunflower oil
38 teaspoons ground ginger
14 teaspoon ground cinnamon
14 eating apple
50 g carrots
zest and juice of 14 orange
14 handful of sultanas
12 12 g walnuts, optional
For the icing:
18 34 g unsalted butter, softened
25 g icing sugar
zest of 14 orange
18 34 g cream cheese
12 12 g walnuts

The background of my recipes

Prawn salad with chilli & white cabbage
A tasty and fragrant prawn salad with cabbage and a bit of chilli for that extra
burst of flavour.
Nutritional Information Amount per serving:

Calories 77
Carbs 2.5g
Sugar 1.9g
Fat 4.9g
Saturates 0.7g
Protein 5.1g

Grilled tuna with tomato spaghetti

Grilled tuna with tomato spaghetti, perfect for a cosy night in. Keep the other half
happy with this hugely popular combo of tuna and pasta fresh, simple,
delicious.
Nutritional Information Amount per serving:

Calories 898
Carbs 57.6g
Sugar 6.8g
Fat 43.7g
Saturates 9.6g
Protein 65g

Strawberry & vanilla trifles

Easy and delicious trifles that are ready in double quick time.
Nutritional Information Amount per serving:
Calories 335
Carbs 35.9g
Sugar 27.1g
Fat 18.6g
Saturates 11.1g
Protein 5.6g

Peruvian Ceviche

Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices.

Nutritional Information Amount per serving:
Calories 146
Carbs 2g
Sugar 1.8g
Fat 6.4g
Saturates 1g
Protein 20g

Classic tomato spaghetti

Once you've made this a few times you can add other simple ingredients, such as
baby spinach, chopped rocket leaves, or fresh or frozen peas, to your basic
tomato sauce to completely transform it.
Nutritional Information Amount per serving:

Calories 283
Carbs 51.5g
Sugar 7.3g
Fat 3.8g
Saturates 1g
Protein 9.7g

Gluten-free carrot cake

Gluten-free carrot cake with zesty cream-cheese icing. Deliciously spiced
gluten-free carrot cake perfect with a nice cup of tea.
Nutritional Information Amount per serving:

Calories 389
Carbs 40g
Sugar 25.1g
Fat 24.5g
Saturates 6.5g
Protein 4.2g

I became one of the best chefs in the Auckland area. There are a few of
reasons. First of all,
creativity. I am creative and always try something new.
Second, passion. I enjoy the process of selecting foods, preparing meals,
and creating menus. Third, I keep practising. Prepare food requires and skill.
A great chef never stops perfecting his or her technique.Last but not least,
cooking is a maths and every ingredient and measurement has a specific
role that a chef must be aware of.
How to adjust the recipes to serve more or less people to have the most
accurate and tastiest dinner party ever?
If you want to serve more:
For example, a mango pancake recipe is served for 3 people. You need to
serve 6 people. 6 is a double of 3, that means 2 times of 3. What do we have
to do is to double the quantity of the ingredients. Such as, 50g of flour, we
change it into 100g.
If you want to serve less:
For example, a mango pancake recipe is served for 8 people. However, you
just have to serve 3 people. What we have to do is divide the quantity of the
ingredients into eight, then times three to get the quantity for 3 servings. Or
we can just multiplied the ingredients by 83 . Such as, 200g of flour, we
change it into 75g.