The Sayings Of Restauaunts

All kinds of kitchen gifts

Marinated antipasto vegetables and feta cheese, 3 cups

A small zucchini and half an eggplant into sticks a shallot rings and a red pepper cut into strips and pre-cleaning. 3-4 garlic cloves, peel and mash with a side of a knife The vegetables on a baking sheet with parchment paper and drizzle with olive oil spread. Then the vegetables bake until done. Carve 6-7 cherry tomatoes with a cross on the stump and wait for hot water and scald until the skin loosens, then allowed to cool the tomatoes and peel. A piece of feta cheese into cubes and 1-2 chilies or red pepper cut into rings.
layers of the vegetables with feta and tomatoes in a glass. Fresh herbs such as rosemary, thyme, basil and oregano Wash pluck and after drying can be delivered by the glass. Mix a tablespoon of lemon juice Now with salt and sugar give this to the vegetables. Then fill up because glass with olive oil.



Fetacreme Pickled tomatoes and eggplant rolls with cream cheese, 2 glasses

Half an eggplant (cut across) Wash and cut into thin slices. Olive oil with honey, salt and pepper. The eggplant on a baking sheet with parchment paper and spread it. The eggplant bake until they can be soft but not brown are cool, then. Half a packet of cream cheese with some milk rühren.Salz smooth, stir in pepper, nutmeg and fresh chopped parsley. Finely grate the Parmesan and add. The strip brush over, roll up and fasten with wooden toothpicks.
6-7 small Wash tomatoes and cut out from above the stem conical. Then as much as the interior goes with a small spoon to get. Stir a small piece of creamy feta (otherwise puree) with the interior of the tomatoes. Pepper, honey and fresh thyme add. Then fill the tomatoes with it.
Both give the glasses and do chopped garlic, spring onion and herbs to it. Then with olive oil over them.


Fetacreme

creamy feta mix with a little olive oil if the feta is too hard, this puree. Mix with pepper, some tomato paste, honey, fresh chopped garlic and pepper until it tastes.


honey-balsamic-mustard

100g mustard flour gradually with 80ml balsamic vinegar (I used half dark and half white) and mix 30 ml of water. Do not worry if it seems too runny at first, according to the DICT. Then stir in 3 tablespoons olive oil, 2 teaspoons salt and 45 g of honey.
Carefully, the mustard is very sharp. It must be another 1-2 weeks until it loses its sharpness.


Red pesto with walnuts

A pint of dried, puree tomatoes preserved in oil with half the oil. Stir in a little chopped garlic, salt, coarse pepper and thyme. Then Parmesan grate finely and add. Stir in seasoning and olive oil. Then pour in some walnuts. After filling, cover with oil.


balsamic salt

50ml balsamic vinegar stir let cook over a low flame. A 3 tablespoons coarse salt on a baking sheet and sprinkle it. Ca. 25min at 130 ° and convection oven to dry, in between stirring. The salt is slightly sticky.
I'd give the next time a little sugar in the reduction, because it tastes somewhat bitter.


chili-cheese-cracker

215g flour with a teaspoon chili powder and a teaspoon paprika and mix properly salted. Then with cold butter or margarine quickly crumbly dough. to meddle Now 200g spicy cheese (I used the farmhouse cheese from Kerry Gold) and an egg. Make the dough for half an hour cold. Then roll it into a rectangle, brush it with water, sprinkle sesame seeds on it and cut it into squares. This on a baking sheet with parchment paper and bake for about 10 minutes, they can still fry lightly. Taste hot and cold.


bread chips

A baguette (if rebaked, well before then cooled) cut into thin slices. A large piece of butter melt, then take the stove and chopped fresh garlic vm Stir in chopped fresh rosemary and basil, salt and good as well.
Now the baguette slices and sprinkle it about 10 minutes in the oven until crisp but not brown. Are especially tasty warm.


Grissini

500g flour, a pinch of salt, a packet of dry yeast with 275ml lukewarm water and 3 tablespoons olive oil mix. let the dough rest briefly and then 1-2cm thick in rectangular shape spread, then the dough with a towel again to rest for about 10 minutes, then cut the dough strips. Now the Grissini form. I rolled it once and the strip around and rolled in salt, and something ironed, moisten, with salt and fresh herbs, coated and then turned and rolled a bit harder. Bake about 15 minutes.
are especially delicious fresh, otherwise they are kept cool at best in a can.




Merry Christmas! I hope you all have a very charming Christmas.
this year I have given away all kinds of dining and the effort was worth it, things were really good. I wanted to give something non-sweet and non-Christmas, as I after the biscuit orgy but only had enough time.