2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The word gourmet comes from the French language. Centuries ago in France this was the name given to people who are good connoisseurs of good food and branded drinks. Gourmet kitchen can be defined as an art that skillfully combines a symphony of flavors and aromas. If you want to surprise and impress your guests with exquisite gourmet appetizer, use some of these ideas:
Potato rootstocks with garlic, cream cheese and prosciutto
Necessary products: potatoes / small / - 12 pcs.; prosciutto - 12 pieces; cream cheese - 150 g / maybe ricotta /; garlic - 1 clove; parsley - a few stalks / or about 2 tbsp. finely chopped /; thyme and basil - 1 tsp; olive oil - 2 tablespoons; salt; pepper
Method of preparation: Peel, wash and place the potatoes with salted water and let them boil. In a pan covered with baking paper, place the well-drained potatoes and press lightly so that a circle is formed (or looks like a small pancake). Sprinkle with olive oil and season with salt and pepper. Preheat the oven to 200 degrees and bake until a nice golden tan. Allow to cool briefly and during this time prepare the cream cheese. Finely chop the garlic clove, parsley, thyme, basil and add the cream cheese. Using a syringe or pouch, place the creamy mixture on the potatoes and add the curled slice of prosciutto. Arrange beautifully and serve.
Figs with mozzarella and bacon
Necessary products: figs - 4 pcs. / large /; small mozzarella - 16 pcs.; bacon - 8 slices; lime - 1 pc.; pepper; mint leaves; oregano; thyme; savory; basil; rosemary; sage; fennel seeds; balsamic vinegar.
Method of preparation: Wash the figs, dry and carefully cut into 4 parts. Divide the bacon slices in half and wrap the figs. Carefully place a slice of mozzarella on the figs and secure with a chopstick. Add a few drops of lime. Arrange the pieces of figs in a yen glass. Preheat oven to 200 degrees and leave to melt the mozzarella slightly. Remove from the oven, place in a suitable dish, garnish with a mint leaf and sprinkle with a mix of spices / oregano, thyme, savory, basil, rosemary, sage, fennel seeds / and a few drops of balsamic vinegar.
Shrimp on a canapé of quail with quinoa
Necessary products: quinoa - 1/2 tsp; king prawns - 12 pieces; cherry tomatoes - 1 bunch; fresh onions - 1-2 stalks; red onion - 1 head; garlic - 2 cloves; juice of 1 lemon; olive oil; salt; dill; mint leaves
Method of preparation: Boil the quinoa and drain well. Cut cherry tomatoes into cubes, fresh and red onions and finely chop the mint. Season with lemon juice, olive oil and salt. Clean the shrimp well. Stew the shrimp in a pan with olive oil, dill and garlic briefly. If desired, you can add a little white wine. Place a portion of the quinoa on a plate, arrange the shrimp beautifully on top and serve.
Pears with chicken fillet, Camembert and walnuts
Necessary products: pears - 4 pcs; roasted chicken fillet - 200 g; honey - 4 tablespoons; Camembert - 125 g; oil - 20 g; walnuts
Method of preparation: Cut the pears in half and carve them. Fill the carved pears with pieces of file. fillet and Camembert, put a piece of butter on top and sprinkle with walnuts. Bake briefly in a preheated oven at 160 degrees. Serve the pears sprinkled with melted honey.
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