c. Appetizers

APPETIZERS BALL OF PLENTY

Supplies for assembly

Plate, oasis sphere, toothpicks, aluminum foil thick.

Ingredients

As you like to combine, in this example, mini mozzarella balls, salami cubes, cheese cubes, cherry tomatoes, olives, basil, chorizo slices, anchovies fresh on olive oil.

Preparation

Take an oasis ball and wrap it in aluminum paper, it should cover the ball completely. Press the ball flat at the bottom on the plate so that it remains standing. Prick the ball with toothpicks. Prick the heaviest things first like the cherry tomatoes. Make sure there is a balance so the sphere doesn’t tip over. Prick that up gradually with the salami, olives, the mini mozzarella balls. You can fill up the area that is not filled up by poking a slice of chorizo on a toothpick just like a lollipop. The rest of the zones can be filled with basil and possibly thyme branches. The rest of the cheese, salami, olives, about others you put afterwards on the plate around the ball. You can also do this with an oasis wreath.

BRUSCHETTA WITH GARLIC TOMATO

garlic rolls with tomato tapenade and mozzarella

Ingredients

French bread, herbs and garlic butter, tomato tapenade, mozzarella, Italian herbs.

Preparation

Cut the French bread into slices, spread the bread with a layer of herb butter and a little garlic butter. Spread the tapenade over the garlic butter and herb butter. Cut the mozzarella into small dice. Place these on the tapenade seasoned with the Italian herbs and place in the oven until the mozzarella is melted and bubbles. Serve immediately.

BOILED EGG ON TOAST WITH ANCHOVIES

boiled egg with fresh anchovies and parsley

Ingredients

Eggs, anchovies imposed, flat parsley, toast

Preparation

Boil the eggs hard, peel them and cut them into slices with an egg slicer. Place on toast. Take the anchovies and roll them up carefully. Place on the hard boiled egg and finish with a parsley leaf.

CRAYFISH SPOON APPETIZER

Ingredients

1 Grapefruit, effi salad sauce honey Mustard or other, 100 gr peeled crayfish, dill, mini lettuce leaves.

Preparation

Peel the grapefruit with a sharp knife right down to the flesh. Remove the hard skin from the segments with a knife and cut finely. Collect the juice and place in bowl, squeeze half of the grapefruit and place in the same bowl. Add 3 tablespoons of salad sauce Honey Mustard and add the crayfish. Let them marinate in the juice. At least 10 minutes.Longer is also possible.

Remove the crayfish from the marinade and mix with the sliced wedges. Place a lettuce leaf on the spoon and dress the mixture of grapefruit and crayfish on the spoon finished with some dill.

HAZELNUT TRUFFLE

Ingredients

50 gr toasted hazelnuts, 1 thin slice of raw ham, 80 gr fresh cream cheese with herbs.

Preparation

Chop the hazelnuts fairly finely, but not to powder. Sprinkle the large part on a plate. Keep some aside too. Cut the ham into fine pieces. Mix 1 tablespoon hazelnuts with the ham add 1 tablespoon Honey Mustard and the cream cheese. Mix everything together well. Now roll small balls with the cream cheese and roll them in the chopped hazelnut. Stick on a stick and serve.

CHERRY TOMATO SKEWER WITH MOZZARELLA AND BASIL

Ingredients

1 jar of mini mozzarella, basil leaves, cherry tomatoes and pizza herbs, cocktail sticks

Preparation

Cut the cherry tomatoes in half. Pick basil leaves from the plant and clean them well with cold water. Take a cocktail stick insert 1 half tomato on the stick, take the mozzarella ball and wrap it with a basil leaf barge on the stick and then the next slice on the stick. Season firmly with some pizza seasoning.

EGGPLANT ROLLS WITH CHEESE

Ingredients

4 bottle-shaped eggplants – 1 kg tomatoes – 1 large onion – 500 g feta cheese – 1.5 tbs olive oil – salt – pepper – thyme

Preparation

Cut off the stems of the eggplants. Wash the eggplants and cut them into thin slices. Put them in a bowl with water to sweeten. Meanwhile, prepare the sauce. Crumble the feta cheese.
Fry the chopped tomatoes in a pan with herbs to taste. Once the tomatoes are soft, blend them into a puree. After obtaining the tomato puree, fry the chopped onion in olive oil. Once golden, add the tomatoes, salt, pepper and thyme. Let the sauce reduce on a low heat.
Remove the eggplant slices from the water and pat them dry. Brush the eggplants with olive oil, turn them over and fill them with feta cheese. Roll up and close the roll with a toothpick to keep it closed. Place in an oven dish and cover with tomato sauce. Bake for 30 minutes in a preheated oven at 180° c.

PLUMS UNDER THE GRILL

For 20 bites

Ingredients :

10 large plums, 20 slices of bacon or breakfast bacon.

Preparation :

Halve the plums, remove the stone and roll each one in a slice of bacon. Fry the bacon until crisp under a hot grill. Serve on a cocktail stick.

PESTO BUNS WITH PARMA HAM

For 15 pieces

Ingredients for the bread

225gr flour, 1 teaspoon yeast powder, 1 dl water, 3 cl olive oil, 1 tablespoon chopped plain parsley, 50 gr pesto green, 50 gr parmesan, salt

Ingredients for toppings

100gr Parma ham, 15 green olives.

Preparation

Dissolve the yeast in the warm water. Sieve the flour with a pinch of salt. Make a well in the middle. Pour in the yeast mixture. Mix into a supple dough. Add the oil and parsley. Mix well. Cover and leave to rise at room temperature until the dough has doubled in volume.
Divide the dough into 30 balls. Place half of the balls in clingfilm. Spoon some pesto on top, place a second scoop on top and press well. Let them rise for another 10 minutes under a kitchen towel. Brush with olive oil and sprinkle with parmesan. Bake the rolls for 10 to 15 minutes in a preheated oven at 200°C.
Let them cool on a wire rack. Cut the ham into strips. Prick each sandwich with a strip of ham and a green olive. Bon appetit 😉

ITALIAN BROCHETTE

for 6 people

Ingredients

24 mini mozzarella balls, 200gr white grapes, 250gr blue grapes, 100gr Parma ham.

Preparation

Rinse the grapes and zipper them off. Cut the ham into strips.
Put the mozzarella balls and the grapes on a short skewer and at the end put the ham on the skewer. Serve on a bed of arugula.

MAISCREME SOUP

for 4 persons

Ingredients

600gr sweet corn kernels (tin), 3 dl vegetable stock, 1.5 dl light cream, 100 gr sheep cheese, 1 red pepper, fresh chives, pepper and salt.

Preparation

Cut the pepper (without seeds) into fine strips. Cut the cheese into cubes. Drain the corn. Bring the stock to the boil with the pepper. Add the corn kernels. Leave to cook for 5 minutes. Add the cream. Bring to a boil. Remove the pepper strips. Mix and sieve. Bring to a boil. Divide the cheese among the bowls. Pour in the hot cream. Finish with red pepper strips and chives. Serve slightly chilled.

SPOONFUL OF TROUT

Ingredients

4 trout fillets, 2 stalks of celery, 10 sprigs of chives, pepper, celery salt, grapeseed oil, cider vinegar.

Preparation

Cut 4 trout fillets into pieces. Mix them with 2 stalks of celery cut into bowls and 10 sprigs of chopped chives. Season with pepper and celery salt. Drizzle with 1 tablespoon of pigeon seed oil and with a teaspoon of cider vinegar.

ARUGULA EGG CAKE

for 6 persons

Ingredients

8 eggs, 2 sweet onions, 100 gr arugula, 3 tablespoons olive oil, 2 tablespoons water, pepper and salt, oil for buttering the mould.

Preparation

Peel the onions, chop them finely. Stew them for 15 minutes in 1 tablespoon of olive oil. Rinse and dry the rocket leaves.Beat the eggs with 2 tablespoons olive oil, water, pepper and salt, add the stewed onions and rocket. Preheat the oven to 160°C.Grease a small, deep, non-stick baking pan with oil. Pour in the egg mixture. Put in the oven for 30-40 minutes  Allow to cool a little and unmold the cake onto a platter. Allow to cool further.

SCOOP WITH SCALLOPS

Ingredients

8 scallops raw, 10 sprigs of dill, soft pink pepper balls, olive oil, soy sauce, rice vinegar.

Preparation

Cut 8 raw scallops into very fine cubes. Mix them with 10 sprigs of chopped dill and some soft pink peppercorns. Sprinkle them with a few drops of soy sauce and a few drops of rice vinegar.

GRILLED PLUMS

Ingredients for 20 pieces

 10 big plums, 20 slices of  bacon finely sliced..

How to prepare 

Cut de plums in half, remove the pit out of the plum. Roll each part  of the plum in a slice of bacon. Fry the bacon to crisp in the oven and serve with a  cocktail – stick

 

VALENTINE HEARTS

Ingredients

 cocktail sausages mini (zwan) , wooden cocktail sticks, dijon mustard.

Prepartions 

Take the small swan sausage, cut in two diagonal in the middle. Turn bolth sausages towards each other en prick the cocktail stick true the saugage parts,  so you form a heart. Take the dijon mustard en serve with it. Or just push the heart in the mustard en serve them covered.

AUBERGINE ROLLS WITH CHEESE

Ingredients

4 bottle-shaped aubergines – 1kg of tomatoes – 1 large onion –  500 feta cheese –  1 and a half cup of olive oil –  salt – pepper –  thyme.

 Bereiding

 Cut the stalks of the aubergines, wash them and cut into slices. Place them in a bowl of water to sweeten. Meanwhile, prepare the sauce. Crumble the feta cheese.

Bake the chopped tomatoes and make a puree of the tomatoes add spices. Bake the chopped onion in the oil, add the pureed tomatoes, salt, pepper and thyme and leave the sauce to cook.

Drain the aubergines well, brush them with olive oil on the outside, turn them over and spread 1 tsp of crumbled feta cheese on each slice of aubergine. Roll them up and fasten with a toothpick to secure the ends. Arrange them in a ovendish, pour the sauce over the aubergines and bake in the oven for half an hour on 180°c.