Mince the fish: Place 10 oz (300g) roughly chopped firm white fish fillets into a food processor or blender and pulse until smooth. Add 1½ teaspoons red curry paste, 1 minced (crushed) garlic clove, 1 tablespoon fish sauce, 2 tablespoons cornstarch and 1 egg white and pulse until well combined.

  These soft, uncooked rolls make a refreshing change to deep-fried spring rolls. Nutritious fillings including noodles, shrimp, fresh vegetables and aromatic herbs are wrapped in delicate rice paper sheets and served cold with a traditional dipping sauce. You can prepare these rolls up to 4 hours ahead and chill them in the refrigerator, covered with a clean dampened dish towel to keep them moist, until you're ready to serve. These rolls can also be steamed or fried.

 Soak the rice noodles

Soak 1 oz (30g) dried rice vermicelli noodles in boiling water for 5 minutes. While the noodles are soaking, mix together 1 tablespoon rice vinegar, 1 tablespoon water, 1 teaspoon superfine (caster) sugar, ½ teaspoon salt and 1 clove crushed garlic in a small bowl until the sugar dissolves. Rinse the noodles under cold water, drain well, then cut into 3-inch lengths.

Prepare the fillings Finely shred 1 cup of Chinese or regular cabbage, grate 1 carrot, finely chop 1 tablespoon fresh cilantro (coriander), and thinly slice 1 scallion (spring onion).

Mix together ingredients
Mix the noodles, prepared dressing and vegetables together in a bowl until thoroughly combined.

Soak a rice paper sheet

Soak a sheet of rice paper in a large shallow dish of hot water for about 15 seconds, then drain well.

Place the fillings on the rice paper

Delicately place the sheet of rice paper out on top of a clean dry dish cloth. Place 2 tablespoons of vegetable and noodle mixture towards the lower edge of the rice paper (as shown in picture). Next, place 2-3 precooked shrimp on top of the mixture.

Fold over the bottom edge of rice paper

Neatly fold the bottom edge of the rice paper over the filling.

Fold in the sides

Then fold in the side edges of the rice paper.

Roll up

Roll up the rice paper roll to form a neatly packed cylinder (like a fat cigar). Repeat the above process until you have made 8 rolls, or enough to serve 4 as an appetizer.

Ingredients:
3 large eggplants, 2 lbs potatoes ,1 onion (diced),2 lbs ground beef ,1/2 cup white wine ,1/2 cup olive oil ,2 tomatoes ,parsley (diced) ,salt & peppersome corn oil (for frying)

“Beshamel” sauce
4 cups warm milk        8 spoons flour
3 spoons butter       salt & pepper 
a pinch of cinnamon or nutmeg

Preparation instructions:
Prepare the “beshamel” sauce:
Melt the butter in a pan, add the flour and mix thoroughly. Turn the heat down to minimum and add the milk carefuly a little at a time, mixing continiously. Keep mixing until it settles. Add the salt, pepper and cinnamon or nutmeg.

Moussaka:
Wrap the eggplants in alluminum foil and bake until they are soft. Slice them in thick slices. Peel the potatoes, slice them and fry them lightly. Brown the onion and the ground meat together in the olive-oil. Grate the tomatoes and add them in along with the parsley and the salt & pepper. Simmer for 15'. Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan. Cover with the beshamel. Bake in a medium oven for 30'-40'. You can serve with vegetable Salad and for drinks is red Wine Cheers!!!!

Ingredients:

1can condensed milk
1can evaporated milk
6 egg yolks
2 whole eggs
¼ teaspoon of grated lemon peel

Procedure:

Caramelize sugar and pour in individual molds. Set aside.
Ina bowl, whisk all ingredients together and strain into individual
moulds.Steam until well set.Let cool, then chill.Add cream if you want.