Baked Apple with Coconut Sauce Submitted by: Barbiel
4 red apples 2 tablespoons lemon juice 65 g coconut flakes 2 tablespoons plum mash 1 tablespoon butter  1/4 teaspoon clove powder	grinded ginger to taste fat for the form 250 g light quark 100 ml coconut milk  2 ml Natreen fine sweet
Wash apples, remove the seeds and sprinkle them over with lemon juice. Preheat oven at 200°C. In a pan roast coconut flakes until gold-brown. Mix 40 g coconut flakes with plum mash, butter, clove powder, cinammon and ginger and fill the apples with this mixture. Set filled apples into a greased, oven-safe form and bake for 30 minutes at 180°C. Mix quark with the remaining coconut flakes and the coconut milk mix and sweet this mixture (Coconut Sauce) with Natreen. Serve the hot baked apples with the coconut sauce. Makes 4 servings.

Rhenish Mussel Submitted by: Barbiel
6-7 lbs mussels 1 carrot, sliced 1 leek, sliced 1 onion, diced 1/2 cup white wine	1/4 cup water 11 black peppercorns 1/2 teaspoon salt 1 bay leaf (optional) 1 pinch nutmeg (optional)
Wash every mussel thouroughly. Scrub the shells (with a stiff brush, if necessary) and rinse under cold running water. Pull the stringy "beards" out of the mussels, but you can also leave them. Discard any mussel, that is open. Keep them in cold water until use. Bring all other ingredients in a large pot to a hard boil. Add mussels and cook them for about 5 - 10 minutes or until all shells are opened. Do not overcook, as mussels will become tough and rubbery. Shake the pot during cooking, so that mussels are mixed. Take mussels out of the pot with a slotted spoon. Serve them hot with some cooking fluid and veggies. Makes 4 servings. Note: To eat mussels use an empty shell as a gripper. For guests you can prepare the mussels in portions. So they are hot and can be served immediately from the cooking fluid. Typically served with a coarse rye bread, butter, salt and a glas of beer.

Shrimp Turnovers (a typical portuguese snack: Rissóis de Camarao) Submitted by: Barbiel
Pastry: 2 cups milk 4 tablespoons unsalted butter 1 teaspoon salt 2 cups all-purpose flour Frying: 3 large eggs, beaten with 1/4 cup water for egg wash   fine plain breadcrumbs   Olive oil or corn oil for frying	Filling: 2 tablespoons unsalted butter 1/4 cup finely chopped onion 1 cup milk 1/2 tablespoon finely chopped cilantro or parsley 1 to 2 teaspoons hot-pepper sauce, or more to taste 1/2 teaspoon coarse salt, or more to taste 1/2 teaspoon freshly ground white pepper 1/4 teaspoon nutmeg 2 tablespoons cornstarch or flour 2 tablespoons water 1/2 pound shrimp, peeled, deveined, cooked, well drained and coarsely chopped (about 1 1/2 cups)
In a 2-quart saucepan, place the milk, butter, and salt. Warm over medium-high heat until the milk is scalded, not boiling. Reduce the heat to medium-low. Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove. Turn the dough out onto a lightly floured work space. Using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger (don't overwork the dough). Divide the dough in half, forming two balls, and cover with an inverted bowl. Set aside to cool to nearly room temperature. Making the Filling: Melt the butter in a 1-quart saucepan. Add the onion and sauté over medium-high heat until lightly golden, about 10 minutes. Reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. Stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg. Combine the cornstarch or flour with the water. Stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes (don't over cook or the cornstarch will break down and the mixture will loosen). Stir in the chopped shrimp, heat through for 1 minute and remove from heat. Set aside to cool completely. Assemble and fry the Pastries: Take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut disks of dough. Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used. Cook the Pastries:  Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside. Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (180°C) or until a bit of the pastry sizzles when slipped in. Fry the pastries, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature. Makes about 3 1/2 dozen. Note: To freeze: Line a sheet pan with plastic wrap and set the pastries down in a single layer without overlapping. Cover well with plastic wrap, smoothing out as much air as possible. Freeze. They will keep for at least a month, but you most likely will use them before that time. Variation: Substitute 1 1/2 cups finely chopped cooked chicken, rabbit, or shredded poached salt cod for the shrimp. Stir briefly, add 1 tablespoon finely chopped celery, stir and assemble.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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