Party Starters

We bring you impressive starters to add to your repertoire.

 

Braised Beetroot Carpaccio

Serves: 1

Preparation time: 10 minutes

Cooking time: 30 minutes

Calorie count: 241 calories (per serving)

 

Ingredients:

5 g orange zest

1 lime wedge

15 g goat cheese, crumbled

5 g pine nuts

30 g arugula

10 ml olive oil

Pepper, to taste

2 g salt

40 g beetroot

 

Method:

1. Preheat the oven to 180° C.
2. Rub the beetroot with olive oil, pepper and salt before placing on the baking tray.
3. Roast in the preheated oven for 2-3 minutes.
4. Remove the beetroot from the oven and slice into thin slices.
5. Top with the arugula and drizzle with ml orange reduction.
6. Garnish with orange zest, lime wedge, goat cheese and pine nuts. Serve cold.

Tip: Cook the beets without peeling, the skin will easily rub off under cold running water.

 

Chevre and Spinach Crepes

Serves: 1

Preparation time: 20 minutes

Cooking time: 10 minutes

Calorie count: 1500 calories (per serving)

 

Ingredients:

To prepare the crepes:

30 g butter

100 ml water

100 ml milk

Sugar, to taste

Salt, to taste

3 eggs

100 g flour

To prepare the filling:

10 g chevre cheese

Sugar, to taste

Salt, to taste

5 g basil leaves

10 g garlic

10 g onion

50 g olive oil

To prepare the confit tomato sauce:

50 ml vegetable stock

5 g basil leaves

Pepper, to taste

Salt, to taste

50 ml olive oil

60 g cherry tomatoes

For the finishing:

10 g Parmesan cheese, grated

30 ml confit tomato sauce

1 g basil leaves

2 g sugar

20 g butter

 

Method:

1. Preheat the oven to 180° C.
2. To prepare the confit tomato sauce, place the basil leaves, pepper, salt, olive oil and cherry tomatoes on the baking tray and roast in the preheated oven for seven minutes. Mix in the vegetable stock. Set aside.
3. To prepare the crepes, mix together the butter, water, milk, sugar, salt, eggs and flour. Roll out crepes from this dough.
4. To prepare the filling, blanch the spinach and finely chop it.
5. Toss it with sugar, salt, basil leaves, garlic, onion, and olive oil.
6. Add the chevre to the spinach mix.
7. Stuff the crepes with the spinach -chevre filling and fold over.
8. Bake the crepes in the preheated oven for 15 minutes.
9. To prepare the finishing sauce, heat the butter, basil leaves, sugar and 30 ml of the confit tomato sauce in a pan on a low flame for one to two minutes.
10. Pour over the crepes, and garnish with the grated Parmesan.

Tip: Wash the spinach in ice-cold water to retain its colour.

 

Crunchy Chocolate Bar

Serves: 2

Preparation time: 30 minutes

Cooking time: 30 minutes + 3 hours setting time

Calorie count: 1500 calories (per serving)

 

Ingredients:

1. To prepare the crunchy base, melt the dark chocolate and mix with the hazelnut spread and crumbled sugar cones.
2. Spread the mixture in a lipped tray and refrigerate for 30 minutes.
3. To prepare the mousse, melt the Belgian chocolate and fresh cream together in a double boiler.
4. Set aside for 20 minutes to reach room temperature.
5. Layer the mouse onto the crunchy base and refrigerate for 30 minutes.
6. Slice into bars and top with a quenelle of whipped cream.
7. Serve cold, sprinkled with Belgian cocoa powder.

Tip: Use a water bath for melting the chocolate.