|
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.
Click here Kitchen |