Belgian endive salad with saffron vinaigrette

A salad with yellow tones and an unusual taste. Crunchy Belgian goes well with apple cider vinegar, apple, saffron and chopped pistachios. try also this Moroccan coffee recipe too.

Ingredients

Appetizer For 4 people

1 pinch of saffron stigmas

4 tablespoons of water

½ sour apple, for example, Braeburn

¼ of a bunch of mixed aromatic herbs, such as parsley and chives

3 tablespoons of apple cider vinegar

8 tablespoons of sunflower oil

salt

pepper

600 g of Belgian endive

20 g of pistachios

Freind's kitchen recipes, Soup with apples.

How to proceed

Preparation:

ca. 30 minutes

Rest:

ca. 30 minutes

Total time:

1 h

Lightly pound the saffron stigmas. Add a little water, leave to macerate for approx. 30 minutes then filtered. Remove the core of the half apple and cut the fruit into cubes. Chop the herbs and mix them with the apple and vinegar. Add the filtered water and oil. Season the vinaigrette with salt and pepper. Depending on the size, cut the endive heads in half or in four parts. Arrange the salad on the plates and dress it with the vinaigrette. Shell the pistachios, chop them coarsely and spread them over the salad. You may be interested to read healthy yogurt cake recipe/ skyr cake with blueberries.

Salami chips

The bold salami chips are flavored with thyme and chilli leaves and ... they also show off as a crunchy salad. try also this beef salad bowl recipe too.

Ingredients

Aperitif For 4 people

150 g of salami slices

½ teaspoon of granulated cayenne pepper

2 sprigs of thyme

Freind's kitchen recipes, Baked raclette cheese sandwiches.

How to proceed

Preparation:

ca. 10 minutes

Cooking in the oven:

ca. 20 minutes

Total time:

30 min

Heat the convection oven to 150 ° C. Spread the slices of salami on a baking tray lined with parchment paper, Sprinkle with the chilli and the thyme leaves. Place in the center of the oven and let the salami dry for approx. 20 minutes, until crunchy. Let it cool down.

Useful tips

Spread the salami chips on a serving dish along with various vegetables for appetizer, such as eg. dried tomatoes, artichokes, onions with balsamic vinegar and mushrooms. Enjoy with a stone oven baguette and a tomato tapenade. You may be interested to read spicy tuna couscous recipe/ baked pumpkin with speck.

Variations of bruschetta

Bruschetta are great at brunches, parties and buffets. Why not try them in three original variations, eg. with brie, mushrooms, ham and salmon with wasabi nuts? try also this polenta gnocchi with gorgonzola recipe too.

Ingredients

Aperitif For 4 people

12 slices of baguette

With brie and mushrooms

40 g of brie de Meaux

100 g of mixed mushrooms in a bag

2 teaspoons of peach and maracuja jam

2 teaspoons of pomegranate seeds

With Pata Negra and cooked ham

2 tablespoons of fresh cheese, for example with lemon thyme

2 slices of Pata Negra

2 slices of very thinly sliced ​​cooked ham

1 sprig of thyme

black pepper, for example Lampong

With salmon and wasabi peanuts

20 g of wasabi peanuts

100 g of royal salmon

lemon to serve

1 sprig of dill

Freind's kitchen recipes, Burratina on corn cream.

How to proceed

Preparation: approx. 20-25 minutes

Brown the fat-free bread slices in a pan for approx. 2 minutes per side. Remove them from the pan and let them cool.

With brie and mushrooms

Cut the brie into slices. Briefly brown the mushrooms in the oil. Spread the brie on 4 bruschetta and distribute the mushrooms. Garnish each bruschetta with ½ teaspoon of jam and pomegranate grains and serve.

With Pata Negra and cooked ham

Spread the fresh cheese on 4 bruschetta. Fill two with Pata Negra and two with cooked ham. Chop the thyme over it and sprinkle with pepper.

With salmon and wasabi peanuts

Chop the wasabi nuts. Stuff the remaining bruschetta with salmon and sprinkle with peanuts. To taste, serve with lemon wedges and dill. Accompanied with olives with feta in oil.

You may be interested to read susumelle recipe/ millefeuille cake with cream.

Scallops on a bed of leeks with bacon vinaigrette

Scallops au gratin with a mixture of bread, bacon and oil: those looking for a fish appetizer with which to amaze their guests at dinner have found it! try also this lentil cappuccino recipe too.

Ingredients

Appetizer For 4 people

400 g of leeks

6 slices of bacon to roast

1 small clove of garlic

3 tablespoons of white wine vinegar

2 tablespoons of sunflower oil

herb salt

1 slice of toast bread

½ teaspoon of sweet paprika

12 scallops

Freind's kitchen recipes, Soup with apples.

How to proceed

Preparation:

ca. 25 minutes

Gratin:

8-10 minutes

Total time:

35 min

Cut the leeks into 10 cm pieces, halve them lengthwise and cut them into strips. Blanch them in a little water for 2 minutes. Drain and pass under cold water.

Cut the bacon into small pieces. Brown them in a fat-free pan until crispy. Remove the bacon from the heat and set aside 1 tbsp. Mash the garlic and add it to the remaining bacon. Pour in the vinegar and oil. Stir in the leek and season with herb salt.

Preheat the oven to 200 ° C. Cut the slice of bread into cubes. Mix with the reserved bacon and season with herb salt and paprika. Rinse the scallops and pat them dry. Distribute them in a baking dish and sprinkle them with oil. Sprinkle them with the bacon and bread mixture. Grate the scallops in the top of the oven for 8-10 minutes. Serve with the leek salad. You may be interested to read bostrengo recipe/ salmon with green peppercorn sauce.