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:
- Preheat the oven to 180° C.
- Rub the beetroot with olive oil, pepper and salt before placing on the baking tray.
- Roast in the preheated oven for 2-3 minutes.
- Remove the beetroot from the oven and slice into thin slices.
- Top with the arugula and drizzle with ml orange reduction.
- 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:
- Preheat the oven to 180° C.
- 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.
- To prepare the crepes, mix together the butter, water, milk, sugar, salt, eggs and flour. Roll out crepes from this dough.
- To prepare the filling, blanch the spinach and finely chop it.
- Toss it with sugar, salt, basil leaves, garlic, onion, and olive oil.
- Add the chevre to the spinach mix.
- Stuff the crepes with the spinach -chevre filling and fold over.
- Bake the crepes in the preheated oven for 15 minutes.
- 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.
- 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:
- To prepare the crunchy base, melt the dark chocolate and mix with the hazelnut spread and crumbled sugar cones.
- Spread the mixture in a lipped tray and refrigerate for 30 minutes.
- To prepare the mousse, melt the Belgian chocolate and fresh cream together in a double boiler.
- Set aside for 20 minutes to reach room temperature.
- Layer the mouse onto the crunchy base and refrigerate for 30 minutes.
- Slice into bars and top with a quenelle of whipped cream.
- Serve cold, sprinkled with Belgian cocoa powder.
Tip: Use a water bath for melting the chocolate.
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