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Fruit Cake

 Prawns à L'italienne

A creamy, velvety dish with delicious depth of flavor.

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine


Serves 4

  • 8 waxy yellow potatoes

  • 30 raw prawn, fresh or frozen, scrubbed

  • 1 1/3 cups mascarpone

  • 4 Tbsp sour cream

  • 225g (1 cup) Gouda cheese

  • 2 garlic cloves, minced

  • 6 sprigs parsley, chopped

  • 2 Tbsp butter

  • ​​3​​ Tbsp olive oil

  • salt and black pepper​

  • parsley or oregano, dried (if desired)​



1. Wash, peel and cut in the cubes, the potatoes. Place the diced potatoes in a saucepan. Pour boiled water over the potatoes. Place the pot over a hot flame to continue simmering until tender—about 5-10 minutes or until tender.

2. In a large bowl, mix the prawns with the olive oil, garlic and parsley. Season with salt and pepper. Cover and marinate for 30 minutes.

3. Preheat oven to 190°C (375°F).

4. Meanwhile, in a medium bowl mix the mascarpone, gouda cheese and sour cream. Set aside.

​5. Put the prawns with its marinade into a large pan. Sauté (fry while tossing gently) the prawns over high heat, 2-3 minutes or until they begin colour slightly.​

6. Generously butter a baking dish. Add the potatoes, spread over the prawns and the mix of mascarpone, gouda cheese and sour cream.

7. Smooth over with a palette and fluff up with a fork. Bake for 5 minutes. Sprinkle with parsley and serve immediately

Strawberry Margarita Cheesecake


Let food be thy medicine and medicine be thy food”Hippocrates


Coffee with Macaroons


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