Posted in Recipes

Lovely Vegetarian Appetizers!

I served Peter & myself, these lovely vegetarian appetizers, at New Year’s Eve! They were amazing & so easy to make! I served 20 of them! It is all about excellent ingredients!

Let’s see up closer:

There are just 4 ingredients in them!

Recipe: For 20 appetizers

Ingredients:

1 medium wholemeal sourdough baguette, where you can get 20 slices out/ don’t use the 2 ends!

1 block of French brie, cut up into slices/ each slice cut up into 2 or 3 (See photos!) (I didn’t cut off the white exterior)

1 long sprig fresh of  rosemary needles, no stalks, cleaned, finely cut up

a good quality of honey

Method:

  1. Set your oven on the grill, highest setting. Do this until the grill is very hot.
  2. Prepare your appetizers. Take a slice of that bread, top with a brie slice. Top this with about 1/2 teaspoon of good honey.  Scatter the middle with finely chopped fresh rosemary. Place, spaced apart, on a silpat onto an oven rack. Repeat with all of the other slice multigrain sourdough medium loafPlace under the heat grill for about 5-7 minutes! See that the sides of the bread don”t burn & that the cheese doesn’t burn! See photos! Turn oven off. Take out of the oven & wait for a minute or so. Serve at once! These are best enjoyed with a good Champagne Brut or like us, a Crémant de Bourgogne, Brut. Deliciously paired! Yum!

 

 

cremant-de-bourgogne-brut-p

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Posted in Recipes

Festive Cheesy, ham pesto appetizers! Only 4 ingredients!

Yummm!
Yummm!

Sean & Linda said: ” We made your festive delicious appetizers yesterday for a party with our neighbors! My guests all loved them! xxxx ”

Hey folks!

I want to give you this festive easy to make appetizer that always is a great hit wherever I present these tasty beauties! 🙂 Yum yum yumm,…Excellent with a good glass of Prosecco brut, Cava brut or real Champagne Brut! 🙂

Recipe: For about 20 pieces

Ingredients:

one roll of puff-pastry with margarine ( or butter if you like )

1/2 small pot of 190 gr green pesto

about 150 gr of de-fatted thin ham slices, cut into 2, rind removed

about 150 gr of half-hard cheese, cut into slices, rind removed

Method:

1. Take your puff pastry out of the package & place it on a Silpat or cookie sheet. Roll it out nicely. Now, with a palet knife, smear your green pesto all over the puff pastry, evenly divided, but leave 0,5 cm free, at the sides. See picture below:

Smearing the green pesto all over it, in 1 layer!
Smearing the green pesto all over it, in 1 layer!

2. Now, place ham slices in 1 layer all over the green pesto, like this & leaving 0.5 cm from the edges free:

w_dscn7483

3. Finally, place the cheese slices, all in 1 layer, over the top of the ham slices, leaving 0.5 cm from the edges free.

w_dscn7484

4.  Now, carefully with your hands, you can roll up the stuffed roll. Do not break the dough & do not make holes!!!

w_dscn7486

5. When tightly rolled up & you have checked that there are no holes, close the edges. Carefully package the roll into cling-film. Place onto a large plate & place into the fridge, to let the flavors mingle, up to 1 night. Mostly, I leave it in the fridge for 3 to 6 hours. So, when you have a party, you prepare them in the morning & make them in the oven a few hours later!

w_silpatmat1

6. When you are ready, to make the appetizers, preheat your oven to 180°C ( 350 F ) for 10 minutes. Take the packaged roll out of the fridge, remove cling film & place onto a large chopping board. With a sharp knife, cut the roll into slices, each about 1 finger thick! I ended up with 20 slices, the sides included!

7. Take a non-stick baking sheet like Silpat & place in onto an oven rack. Place your rolls cut-sized down on the baking sheet, but leave 1.5 to 2 cm between each piece to prevent sticking to each other & than you won’t end up with perfect appetizers! They will puff up when baking in the oven! Place in the center of the oven & bake for about 25 minutes. When ready, your house will smell amazing & the puff pastry pieces are nicely brown, puffed up & look very inviting, like picture above! 😉 Take them out of the oven & leave them on the Silpat for about 10 minutes! After that, carefully remove them with a palet life & place them on wire racks to cool down a bit & serve them slightly warm with a good glass of Prosecco, Cava or Champagne brut! Most of the time, I served them slightly warm! 🙂 Enjoy! xxx

Even the next day, they are very delicious! 🙂 MMM!

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Sophies Foodie Files

Posted in Gardening, Recipes

Vegetarian red currant ricotta appetizers!

These lovely vegetarian appetizers were invented by my beloved mom, Lou. Can you spot the resemblance???

The last time, we had a family gathering, we made them together in our kitchen. It was fun but the appetizers take a reasonable time to make. They are best made the same day that they are eaten! 😉 We served 2-3 of them on a nice dessert plate & served them, dipped into a combination of soy yoghurt with raspberry coulis & a mint leaf. The red currants in the appetizers & the mint leaves, came straight from our garden! 😉 Ooh yes! We served them with the excellent Champagne, Duval Leroy Brut. You see, you can’t fail here with this fab duo! Later on, nearly every guest, also devoured 3 extra appetizers! Yum yum, I say! 🙂

Extra appetizers
Extra appetizers

I will give you a step-by-step guide in pictures! 😉

Recipe: For about 60 appetizers

Ingredients:

1 egg yolk, well-beaten loose with a fork

1 pot of 250 gr ricotta + 1/2 pot of 250 gr = in total: 375 gr!

2 x 300 gr puff pastry with margarine, in squares. Every square will be cut up into 6 or 7 long slices.

200 gr red currants, all blended fine with an immersion blender

To serve with: 2 pots of 500 gr Soy yoghurt, not so sweet, a mint leaf, 1 per person, a good drizzle of sweetened raspberry coulis. ( I bought that like that in the supermarket! )

Method:

1. Take puff pastry out of the fridge & out of its package. Place 1 or 2 square pieces on a large chopping board. With help of a spoon or knife, smear ricotta in 1 layer all over the surface of the square.

2. Now, place your blended red currants in a fine sieve & place it on top of a fitted bowl. Let the red currants sit there for about 5-10 minutes. With the help of a spoon, see that the juice is in the bowl below. Shake off the juice of the berries & use the berry juice for later on in smoothies or in your daily yoghurt-cereal breakfast! 😉 We are just going to use the red mixed berries & we don’t want to have the excess of liquid otherwise the pastry will be too runny & the pastry will get soggy before baking! 😉 And we don’t want that! So, now, with help of a spoon or knife, smear an equal layer of the mixed berries on top of the ricotta layer. Now, with a sharp knife, cut the square into 6-7 equal long slices. See pictures further below.

3. Preheat your oven to 190° C ( 374 F) for 10 minutes. Place a Silpat or Silpats on 2 oven racks. Place your appetizers all evenly divided on the Silpat, with space between each of them. We got about 15-16 onto each Silpat. Finally, brush egg yolk all over the appetizers, with a silicon brush, also on the sides. Place them, spaced apart, into the hot oven & bake them for about 12 minutes, watching them carefully not to be over browned or toasted black, of course! We don’t want that! 😉 Take them out of the oven & leave them for about 10 minutes onto the Silpats. Then, transfer them carefully onto wire racks to cool down completely. Serve them, like picture above, on a nice dessert plate, 2-3 appetizers, with on the side a small pot with soy yoghurt, topped with a good drizzle of sweetened raspberry coulis & a mint leaf. Because you are going to dip the appetizer, into the yoghurt-coulis dip & enjoy your Champane with it! Yum! Serve at once to your loved one’s & with a good glass of your favorite champagne Brut & that happens to be Duvall-Leroy, at the moment! MMMM! You have guaranteed success! 😉 xxx

 

My favorite Champgne at the moment! :)
My favorite Champgne at the moment! 🙂

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Posted in Recipes

Festive Cheesy, ham pesto appetizers! Only 4 ingredients!

Yummm!
Yummm!

Hey folks!

I hope you celebrated a lovely joyful Christmas with your family, friends & loved one’s! I want to give you this festive easy to make appetizer that always is a great hit wherever I present these tasty beauties! 🙂 Yum yum yumm,…Excellent with a good glass of Prosecco brut, Cava brut or real Champagne Brut! 🙂

Recipe: For about 20 pieces

Ingredients:

one roll of puff-pastry with margarine ( or butter if you like )

1/2 small pot of 190 gr green pesto

about 150 gr of de-fatted thin ham slices, cut into 2, rind removed

about 150 gr of half-hard cheese, cut into slices, rind removed

Method:

1. Take your puff pastry out of the package & place it on a Silpat or cookie sheet. Roll it out nicely. Now, with a palet knife, smear your green pesto all over the puff pastry, evenly divided, but leave 0,5 cm free, at the sides. See picture below:

Smearing the green pesto all over it, in 1 layer!
Smearing the green pesto all over it, in 1 layer!

2. Now, place ham slices in 1 layer all over the green pesto, like this & leaving 0.5 cm from the edges free:

w_dscn7483

3. Finally, place the cheese slices, all in 1 layer, over the top of the ham slices, leaving 0.5 cm from the edges free.

w_dscn7484

4.  Now, carefully with your hands, you can roll up the stuffed roll. Do not break the dough & do not make holes!!!

w_dscn7486

5. When tightly rolled up & you have checked that there are no holes, close the edges. Carefully package the roll into cling-film. Place onto a large plate & place into the fridge, to let the flavors mingle, up to 1 night. Mostly, I leave it in the fridge for 3 to 6 hours. So, when you have a party, you prepare them in the morning & make them in the oven a few hours later!

w_silpatmat1

6. When you are ready, to make the appetizers, preheat your oven to 180°C ( 350 F ) for 10 minutes. Take the packaged roll out of the fridge, remove cling film & place onto a large chopping board. With a sharp knife, cut the roll into slices, each about 1 finger thick! I ended up with 20 slices, the sides included!

7. Take a non-stick baking sheet like Silpat & place in onto an oven rack. Place your rolls cut-sized down on the baking sheet, but leave 1.5 to 2 cm between each piece to prevent sticking to each other & than you won’t end up with perfect appetizers! They will puff up when baking in the oven! Place in the center of the oven & bake for about 25 minutes. When ready, your house will smell amazing & the puff pastry pieces are nicely brown, puffed up & look very inviting, like picture above! 😉 Take them out of the oven & leave them on the Silpat for about 10 minutes! After that, carefully remove them with a palet life & place them on wire racks to cool down a bit & serve them slightly warm with a good glass of Prosecco, Cava or Champagne brut! Most of the time, I served them slightly warm! 🙂 Enjoy! xxx

Even the next day, they are very delicious! 🙂 MMM! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!! Get my free E-book: Healthy Vegan christmas too! 

http://eepurl.com/bSJtUr

 

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Posted in Recipes

Vegan & Gluten-free spiced avocado chickpea spread!

Yummm!
Yummm!

A few days ago, I invented this lovely spiced avocado chickpea spread! I added some chopped red onions & spiced it up a bit too! How? Just read on,…:)

yummm!
yummm!

Recipe: For a lot of spread

Ingredients:

1 ripe avocado, cut inti 2 , big stone removed & the flesh scooped out with a large spoon

1 tablespoon of fresh lemon juice (15 ml )

1 tablespoon of a fruity extra virgin olive oil (15 ml )

1 red onion, peeled & finely cut up

2 teaspoons spicy smoked paprika ( pimenton picanté )

1 cup of canned chickpeas, rinsed & well-drained

1/2 teaspoon garlic powder

20 to 25 grins of smoked sea salt

10 grins finely milled black pepper

Method:

1. Add every ingredient to your food processor except the red onions! Mix or blitz until 3/4 smooth! I still like to have  bait of consistency in my spreads, so it is up to you! 😉 Taste! It has to taste smooth with a bit of spice & smokiness! 🙂 If not, adjust the spicing & seas owing to your liking! 

2. To serve! Smear your spread on a lovely slice of fresh spelt bread & top with cherry tomato halves but not too much otherwise the tomatoes overpower the spread ingredients! Keep the rest of the yummy spread in a bowl with fitted lid in the fridge. It will keep for 2 days! Enjoy! xxx

p1180030watermark

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Posted in Gardening, Recipes

Lovely Easy Seasonal Appetizers! A recap post! :)

yum yumm!
yum yum!

A few days ago, I made these lovely appetizers.

I had the lovely produce of 16 red cherry tomatoes from my own 2 home-grown plants. I wanted to use them so their flavour would be superior in their own right.

I looked what I had in the fridge & made these beauties. I know it is an adapted classic but it is really tasty! Try it & you will see!

Dig in!
Dig in!

Recipe: For 2 larger appetizer Glasses

Ingredients:

1 ball of fresh Buffalo mozzarella, drained, pad dry a bit on kitchen paper & cut into smaller bite-sized chunks

black pepper

Maldon sea salt

dried oregano: about 1/8 teaspoon to 1/4 teaspoon

a fruity EVOO = Extra Virgin Olive Oil

cleaned spring onions: 2 green tubes, cut into thicker rings / discard the white bits & use for other recipes

6 red cherry tomatoes, cut into 2

2 thin slices of Bayonne ham: Gluten-free : this is an air-dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France, a city located in both the cultural regions of Basq country & Gascoigne. Jambon de Bayonne has PGI status. This means protected geographical indication (PGI). Slice the 2 slices vertically into 2 long slices, remove the excess white fat & roll them, not too tightly up. So you end up with 4 smaller rolled up slices.

black pepper

Method:

1. Take a medium bowl add the chunks of Buffalo mozzarella, 1/8 teaspoon of dried oregano, a few grins of black pepper: finely milled, a touch of sea salt & a drizzle of 2 to 3 of that fruity extra virgin olive oil. It just to moisten the mix a bit & for their flavours too. Add a bit more dried oregano if you want, according to your taste. Take your appetizer glasses & place 1/4 of the mix into each glass, on the bottom. Then place 6 halved cherry tomatoes on top of that, with the flat side upwards. Do the same with the other glass. Top with the rest of the mozzarella mix, evenly divided in the 2 glasses.

2. Top this with 2 rolled up slices of the Bayonne ham. Grin some finely black pepper over the top, onto these 2 slices. Do the same for the other glass.

3. Finally, divide the green scallions rings all over the top of each glass & place into the fridge to cool off a bit. 30 minutes is ideal.

Serve this with a loved one & this is also great with a lovely rosé wine like Jacob’s Creek, Cool harvest: Shiraz Rosé, 2011 with hints of strawberries & a lovely delicate spiciness in the background! A lovely pairing!

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Posted in Recipes, Reviews

Review: Kikkerland’s paper straws & a lovely cocktail to use them with! :)

Kikkerland's beautiful multicolored paper straws!
beautiful multi-coloured paper straws!

Hey all! You know, just like me, that you have seen these multicolored paper straws in all the main American food blogs? Right! 🙂 I was wondering where I could find them. A few days ago, I was in the center of Brussels, strolling from & to my favorite shops, where I spotted them in the shop, Rouge.

 

Cool, hey?
Cool, hey?

What is so cool about these straws, I hear you say? These straws are made out of paper, yes,…you heard me right! Each carton box has 144 paper straws. Each box costed me 9€. That is alright, I think.  These paper straws are printed with food safe soy-based ink. They are all bio-degradable & compostable. They are from the brand: Kikkerland!  So they are an eco-friendly product! 🙂 I bought 3 different paper straw boxes! Let’s see! 🙂 I have found these one’s in red & white, blue & white, grey & white & these other one’s too! These paper straws are colorful, lovely cool looking & not so thick. So perfect for cocktails, I believe! 😉 I put my paper straws in my ready cocktails & they sat there for 10 minutes before enjoying them with my husband! They were pretty good & not soft at the end. Yeah! 🙂

Bamboo one's!!!
Bamboo one’s!!!

And these one’s too:

Pretty amazing, right?
Pretty amazing, right?
Lovely!
Lovely!

Now, lets test them out with these yummy drinks!

Yum yum! Raspberry Ginger fizz!
Yum yum! Raspberry Ginger fizz!

Raspberry & ginger fizz! For 2 persons!

Ingredients:

10 fresh raspberries

1/2 teaspoon white castor sugar

10 fresh mint leaves, chopped finely

3 cm x 3 cm piece fresh root ginger, peeled and chopped finely

3 round ice cubes 3 shots vodka = 75 ml vodka!

330 ml ginger beer

1. Place raspberries in a cocktail shaker and add sugar, chopped mint leaves and chopped ginger. Shake it often up & down or until the leaves have broken down and everything is smashed together!

2. Now, add 3 round ice cubes and shakeagain & again to break down the ice a little. Top with vodka and ginger beer and shake it up & down again. Don’t spill anything! Serve your lovely pink cocktails in glasses. Enjoy instantly with a loved one while sipping it with one of your coloured paper straws! 😉

MMM! 🙂 You can really taste the freshness of the raspberries, the ginger in 2 ways, the mint & the vodka too, of course! 🙂 I know that you will love this tasty cocktail too! 😉 xxx

Would you like one?
Would you like one?

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