Food_passion_
Appetizers for Party
-Blue and gold cheeses
- Prosciutto
- Pizza
- Bread sticks
Salad with Figs and Cheese
![IMG_3465[1].JPG](https://static.wixstatic.com/media/cb75ec_1ee75b4ed031441b803c0daea7615fea~mv2_d_3024_3780_s_4_2.jpg/v1/fill/w_423,h_529,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/IMG_3465%5B1%5D_JPG.jpg)
Ingredients:
- Iceberg
- Figs
- Blue cheese
- Camambert
- Sunflower seeds
- Vinegar
- Olive oil
Directions:
Whisk together the vinegar and olive oil in a small bowl. Season with pepper to taste.
Prepare iceberg and figs. Add to a salad plate, the iceberg, figs, blue cheese, camambert and sunflower seeds.
Drizzle on dressing to your taste.
Plate of Appetizers:
1.Grapes, oranges
2. Red peppers with cream cheese
3. Proschiutto
4.Blue cheese
5.
6.Baked camembert with garlic bread
Ingredients
For the garlic bread
Method
-
Preheat the oven to 200C.
-
Place cheese on a baking sheet and drizzle with olive oil and provencal herbs. Bake around ten minutes, or until the centre of the cheese is melted.
-
Cut ciabatta and drizzle the cut side of the bread with olive oil and place cut-side down in a hot griddle pan until toasted. Rub the toasted side of the bread with the garlic clove.
-
Serve the garlic bread with the warm cheese for dipping.
Crepes with Cream Cheese,Salmon and Cucumber
Ingredients:
100 gr cream cheese
6 Simple Crepes
200 gr smoked salmon
1 peeled and sliced cucumber
Method
1. Makes 6 crepes
2. Spread about 1 1/2 tsp cream cheese down centre of each crepe.
3. Top each with salmon and cucumber.
4. Roll up crepes to enclose filling and cut in half.
Toast with Avocado and Shrimps
Ingredients:
-4 grilled shrimps
2 slices Bread
1 large Hass avocado, mashed
1 red onion
1/4 Tsp salt
1/2 Tsp fresh pepper
1 Tbsp olive oil
DIRECTIONS
1.Toast bread then spread with mashed avocado. Add a red onion and 2 shrimp per toast.
4.Sprinkle with salt, pepper and a drizzle of olive oil. Serve immediately.
Salmon Tartare
INGREDIENTS
-1/2 lbs salmon
-juice of lime
-1 tbs extra virgin olive oil
-1 tsp Dijon mustard
-salt and pepper to taste
-1 tbs of tabasco
-1 tbs soy sauce
-1 tbs fish sauce
-1 avocado
INSTRUCTIONS
1.Cut the salmon in bite size cubes.
2.Mix all the ingredients with the salmon (except the avocados), mix well, make sure everything is coated with all the juices and spices, cover and put in the fridge for about one hour.
3.When the salmon is ready, cut the avocado in bite size pieces, drizzle some extra virgin olive oil, lemon juice, salt and pepper.
4.Combine salmon and avocado.
5.Serve immediately.
Onion Jam
Ingredients
-1/4 cup oil
-4 large red onions, halved, peeled, and cut into thin (1/4-inch) slices
-salt and freshly ground black pepper
-2 cups dry red wine
Gastrique:
-1/2 cup honey
-1/2 cup red wine vinegar
-Juice from 1 lemon, optional
INSTRUCTIONS
1.In a medium saute pan, heat the oil until it begins to smoke lightly.
2.Add the onions and season with salt and pepper, to taste.
3.Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine.
4.Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
5.In a separate small pan, heat the honey until it begins to bubble and froth.
6.Cook until the honey turns a light caramel color, an additional 2 to 3 minutes.
7.Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat.
8.Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes,add lemon juice.
9.Taste for seasoning and transfer to a bowl to cool until ready to serve.
Bruschetta with Mozzarella Tomato and Pesto
Ingredients:
• 8 Mozzarella small balls
• 2 slices Rustic Bread
• Tomatoes
• Pesto
• Garlic
• Olive Oil
• Black Pepper and Salt, to taste
• Basil
Directions:
• Brush the bread slices with olive oil and grill
• Once cooled, spread one tablespoon of pesto on each slice
• Top with two Fresh Mozzarella balls, some
tomatoes and a dash of olive oil
• Add pepper and salt to taste
• Serve with Fresh basil
