What Sup: Starter with prawn,avo and salsa and eggnog

This was a delicious starter we had over Christmas: There are 3 layers, the first consists of  2 mashed avocado with black pepper salt and a splash of lemon juice. The second layer is a salsa consisting of 1 red pepper a little onion and  2 chopped tomatoes cooked (fry chopped onion and onio, add toatoes and let simmer for 10 min) and then coolbefore spooning over the avo. The last and most decadent layer is the avo with a mayo dressing (i was very lazy and bought precooked prawns and added 2 tablespoon good quality french may and 1 tsp tomatoe sauce to make pink seafood dressing. A little coriander to finish it off and presto...you have a great starter.

We also had some eggnof this festive season:

I served it in shot glasses (little bell on the straw for a real Christmas feel)

Eggnog Ingredients

6 eggs
2 + 1/2 cups heavy whipping cream
2 cups whole milk
1 cup caster sugar
1/2 cup brandy
1/2 cup dark rum
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg, ground or grated (fresh is best)

Indulgent Eggnog Directions

Begin with pre-chilled ingredients for the greatest end result.
In a medium bowl, beat the eggs together hard until they're very frothy.
Add sugar and continue beating.
Sprinkle in nutmeg and vanilla.
Continue beating.
A little at a time, add in the whipping cream, continuing to beat.
Again, only a little at a time, beat in the milk.
Finally, beat in the rum and brandy.
Give your arms a break from all that beating by putting the eggnog in the fridge to chill for 1 or 2 hours.
Serve cold.