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Ingredients:

2 cups cooked rice
2 cups pineapple, in pieces
2 cups Chinese roots
1/2 cup toasted almonds
4 radishes, sliced
2 onions chopped

Dressing:
5 tbsp sunflower oil
1 1/2 tbsp fruit vinegar
1/2 tsp grated ginger
Juice of 1/2 lemon
Salt and pepper

Preparing:

Mix rice with pineapple, Chinese roots, radishes, onions and almonds.
Combine all dressing ingredients and pour over rice salad.
Cover and refrigerate for 30 minutes.

Ingredients:

3 cups water
2 cups rice
1 cup almonds, chopped
1 cup onion, chopped
1/4 cup white wine
2 chicken broth envelopes
2 tbsps curry
4 tsp margarine

Preparing:

Fry the almonds in margarine until brown and set aside.
Fry in the same pan, the onion with the rice, curry and chicken broth for 15 minutes.
Add water and wine and cook over medium heat until all the water evaporates.
Add almonds and serve.

Ingredients:

6 fish fillet
400 g mushrooms
1 cup cooked asparagus, in pieces
1/2 cup chicken broth
1/4 cup oyster sauce
3 Cambray onions
2 tbsp almond
1 tbsp chopped ginger
1 tsp corn starch
Vegetable oil

Preparing:

Fry in oil the onion, ginger, almonds and mushrooms.
Add the chicken broth, oyster sauce and cornstarch.
Cook while moving to thicken.
Add asparagus, remove from heat and allow to cool at room temperature.

Wrap well each fish fillet in foil along with a bit of the sauce.
Steamed for 15 minutes and serve.

Ingredients:

2 pounds red potatoes, peeled and quartered
1 1/2 cups water
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
1 ounce slice bread, toasted
2 garlic cloves
1 tbsp tomato paste
1 tbsp olive oil
1 tsp paprika
3/4 tsp salt
1/4 tsp fresh ground black pepper
1/8 tsp powdered saffron

Preparing:

Preheat oven to 200ºC (400ºF).

Combine potatoes with 1 1/2 tsp olive oil, 1/2 tsp salt and pepper in a baking dish and toss well.
Arrange potatoes in a single layer in dish and set aside.

Bring water to the boil.
Stir in the tomato paste and saffron.
Remove fron heat and set aside for 1 minute.
Pour tomato mixture over the potatoes and sprinkle with paprika.

Cover and bake for 40 minutes.
Uncover potatoes, stir and bake for 25 more minutes.

Process 1 1/2 tsp olive oil, 1/4 tsp salt, almonds and remaining ingredients until well-blended.
Top potatoes with the mixture and serve.

Ingredients:

1 turkey deboning
2 cups almonds
2 cups plum
2 cups seeds cashew nut
2 cups chopped apple
2 cups cream
1 cup bread ground
1/2 cup olive oil
1/2 liter chicken broth
250 g butter
Salt and pepper
Herbs to taste

Preparing:

Cook the apple with seeds, plums and herbs in chicken broth.
Allow to cool and add the cream and bread.
Process until blended.

Fill turkey with the mixture.

Mix butter with the olive oil, pepper and salt.
Bathe turkey with the liquid.
Bake at 160°C (320°F) for 3 hours bathing with the liquid every 15 minutes.

Ingredients:

2 eggplants
1 garlic clove
Toasted almonds
Salt and pepper

Preparation:

Roast in the oven the eggplants until they are wrinkled.

Remove the inside.
Process with garlic, salt, pepper and the almonds until obtaining a homogenous mixture