Appetizer

Hey, you made it - glad to see you.
Let me try to "wet" your appetite with these Appetizers:

Vegetable Platter: Can be served anytime and anywhere

Ingredients:
3 cups Quark with herbs
(to make Quark use Ricotta cheese and blend with light cream until smooth, add herbs),
1 cup cottage cheese,
2 small salad cucumbers,
2 hard-boiled eggs,
juice of 1 lemon,
salt,
1 teaspoon cayenne pepper,
1 lb. potatoes,
2 sage leaves,
11 oz. yellow (Wax) beans,
11 oz. carrots,
1 medium sized kohlrabi,
4 oz. broccoli,
4 teaspoons vegetable oil,
4 oz. lean cooked ham

Mix the "Quark" with the cottage cheese. Chop the cucumbers, and eggs into small dice and combine with the lemon juice, salt and cayenne pepper. Wash the potatoes well and boil in their skins with the sage until tender. Allow to cool. Clean all the remaining vegetables and cut the kohlrabi into strips. Cook the vegetables separately in salted water until tender. Drain, add one teaspoon of oil to each and shake until evenly covered. Quarter the unpeeled potatoes. Place the cheese mixture in a bowl in the middle of a large platter and arrange the vegetables and ham in groups around it.

Another Great Starter: Tomato Souffle                                      
Ingredients:
1 packet instant white sauce mix
(to make up to 1 pint),
1 lb tomatoes,
salt & pepper,
pinch of sugar,
4 eggs separated		 Prepare the white sauce according to the instructions on the packet. Preheat the oven to 350 degrees F. Place the tomatoes in a bowl and cover with boiling water, leave for a few moments, then carefully remove and slip off the skins. Halve the tomatoes and remove the seeds. Cut the flesh into dice, put in a pan over a low heat, season with salt, pepper and a pinch of sugar to taste. Continue cooking over a low heat until all the liquid has evaporated.  Sieve the tomato pulp, bring to a boil and add the white sauce. Remove from the heat, allow to cool slightly, and add the beaten egg yolks. Whisk the egg whites until stiff and fold into the tomato mixture. Pour into individual souffle dishes and bake in the preheated oven for about 15 minutes until golden brown and puffy.

Starter: Baked Apples with Brie                                              

Ingredients:
4 medium sized green apples,
7 oz Brie diced,
3 eggs,
3-4 tablespoons light cream,
2-3 tablespoons milk,
salt & pepper,
grated nutmeg,
melted butter to glaze,
1/2 cup white wine

Cut the tops off the apples and reserve as "lids". Core the apples and cut out the flesh, leaving the skin intact. Cut the apple flesh into cubes, combine with the diced Brie, and refill the apple cases. Beat together the eggs, cream and milk, season with salt, pepper and nutmeg, and slowly pour into the apple cases. Place the "lids" on the apples and glaze with melted butter. Place in a fireproof dish, pour the white wine over and bake for about 20 minutes at 350 degrees F until the cheese has melted. Serve hot.

Getting hungry for more?  - come back to my "Main Kitchen" and try the other pages.
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