Prawn and Avocado Crepes	Avocado al Pesto	Prawn and Avocado Pate	Hummus
Tiger Prawns in Garlic Butter	Bruschetta with Salsa	Guacamole

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PRAWN AND AVOCADO CREPES

INGREDIENTS:

1½ oz (40g) butter...1 red pepper, sliced...1 onion, sliced...2 cloves of garlic, crushed...1 cup thick tomato sauce...dash of Tabasco sauce...1lb (450g) peeled, cooked prawns...¼ pint (150ml) cream...2 tomatoes, sliced...4 avocados, pureed

METHOD:

Melt the butter, and lightly fly the pepper, onion and galic until tender. Stir in the tomato sauce and Tabasco sauce, cooking for a further few minutes. Add the prawns and cream, and heat through.

Spoon the mixture into the crepes, and serve garnished with the avocado puree and sliced tomato.

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AVOCADO AL PESTO

INGREDIENTS:

1 ½ cups olive oil...8 cloves garlic...2 cups fresh basil leaves...2/3 cup freshly grated parmesan cheese...2 large avocados, sliced...fancy lettuce, shredded

METHOD:

To make the pesto sauce, blend the oil, garlic and basil, and mix in the grated Paemesan. Heat in a double boiler, stirring continuously. To serve, arrange the sliced avocado over the lettuce, and spoon over the pesto.

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PRAWN AND AVOCADO PATE

INGREDIENTS:

2½ oz (60g) butter...3 tblspns plain flour...1 cup of milk...½ cup of sour cream...2 avocados...9 oz (250g) small prawns, shelled...½ tspn Dijon mustard...2 tspns gelatine...¼ cup of water...¼ cup of mayonnaise...1 tblspn lemon juice...chopped parsley and ½avocado (sliced) to garnish

METHOD:

In a saucepan, melt the butter and mix in the flour. Remove from the heat and gradually stir in the milk and sour cream, and then simmer for 5 minutes. Leave to cool slightly, and then blend with the avocados. Chop the prawns finely, reserving 12 for the garnish, and add to the mixture, along with the mustard.

Dissolve the gelatine in the hot water and add to the mixture. Leave to cool slightly, then add the mayonnaise and lemon juice. Season with plenty of black pepper, and spoon into 6 individual dishes, leaving to cool for a few hours before serving. Garnish with the remaining prawns, parsley and avocado.

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HUMMUS Alex's favourite dip - simple to make and even easier to eat with Pringles or pitta bread...

INGREDIENTS:

425g can chick peas...juice of 2 lemons...1 tblspn tahini...2 cloves of garlic...1 tblspn olive oil...salt...cayenne pepper

METHOD:

Mix all the ingredients together with a food processor to form a paste, adding the salt and cayenne pepper to taste. If the mixture is too dry, simply add some more lemon juice, or some of the liquid from the can of chick peas.

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TIGER PRAWNS IN GARLIC BUTTER Another recipe from Delia (How to Cook: Book 2), but it's so easy, especially when prawns are so easy to get in Indonesia!

INGREDIENTS:

20 or 1½lb (700g) tiger prawns (with shells)...4 cloves garlic, crushed...3oz (75g) butter...juice and zest of 1 lemon...1 heaped tblspn chopped parsley

METHOD:

First, butterfly the prawns: remove the head, legs and shell, leaving the tail intact. Then, use a knife to cut along the centre of the prawn, but do not cut through to make two halves. Remove the black thready bit, and wash the prawn, leaving it to dry on kitchen paper.

Make the garlic butter by mixing the remaining ingredients together. Place the prawns in a buttered baking tray or gratin dish, and cover each with garlic butter. Cook for 5-7 minutes in a pre-heated oven (gas mark 8; 450F; 230C), and serve with some more parsley and slices of lemon.

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BRUSCHETTA WITH SALSA This makes a simple starter, and has been adapted somewhat to encompass Indonesian ingredients - ie there is no Brushetta. For those lucky enough to live near a supermarket, you can use a jar of salsa rather than make it yourself!

INGREDIENTS:

1 small French loaf...1 clove garlic...2 tblspns olive oil...6 ripe plum tomatoes...a chilli (optional)...a few basil leaves

METHOD:

To make the salsa, skin the tomatoes (pop them in a bowl of hot water for one minute, when you remove them, the skins will fall away) and chop finely. If you wish, chop the chilli and add to the tomatoes.

Slice the French loaf diagonally, and toast both sides under the grill. Cut the clove of garlic in half lengthways, rub across each piece of toast, and then drizzle the olive oil over each.

Spoon the salsa over the toast, and garnish with basil leaves to serve.

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GUACAMOLE My favourite dip - easy enough to make when you can get the avocados (in my case, bought from Singapore!)

INGREDIENTS:

1 avocado...1 small tomato...½ small onion, finely chopped...1 clove garlic, crushed...½ tspn cayenne pepper...juice of 1 lime

METHOD:

First, peel the tomato, putting it in a bowl of boiling water for about one minute to loosen the skin. Scoop out the seeds and discard, and chop the flesh finely. Then, scoop out the avocado flesh using a spoon, and mash with a fork. Add the chopped onion, chopped tomato and garlic, and mix with the avocado. Finally, add the cayenne pepper (or some chilli if you prefer) and the lime juice.

Top tip - if you aren't going to eat the guacamole immediately, put the avocado stone in with the guacamole: this will stop it discolouring!

For a simple way to serve, take 2 large tomatoes, and slice off the tops. Discard the seeds, and remove the pulp, using some of it to make the guacamole. When the guacamole is finished, scoop it back into the tomatoes, and garnish with black olives.

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