Sum­mer Party

In­spired by coun­try life in the Mediter­ranean, these bites will fill your party with a sunny at­mos­phere.

Country House Magazine - - June - Food: M Nery Pho­tos: S Rot­ger/rba

Mediter­ranean in­spired party bites.

HAM & MOZ­ZARELLA BUNS

12 buns. 2 h 45 min. 210 cal 500 g flour 1/2 tsp of salt 10 g yeast bak­ing pow­der 60 g black olives 200 g sliced cured ham 150 g moz­zarella 2 toma­toes 4 sprigs of basil Pep­per

1. Mix the flour, yeast and salt. Add 300 ml of hot wa­ter slowly to the mix­ture. Then knead it un­til a damp dough is formed that doesn’t stick to the fin­gers and let it stand for 45 min­utes. Form 12 buns. 2. Di­vide each bun and fill them with the ham, moz­zarella, tomato, olives and basil. Add the pep­per and seal the buns. 3. Let them fer­ment for 90 min­utes cov­ered with a damp cloth. Then bake for 20 min­utes at 200°C and serve cold.

The trick: Place a bowl of wa­ter in­side the oven so that the dough does not dry.

CRU­DITÉS WITH PEP­PER CREAM AND NUTS

4 per­sons. 30 min. 110 cal. 2 car­rots 2 cu­cum­bers 4 pieces of cel­ery 1 red pep­per 1 green pep­per 1 yel­low pep­per Salt 200 g roasted pep­pers 1/2 yo­gurt 1 clove gar­lic 40 g wal­nuts Pars­ley The juice of half a lemon 1 tsp pa­prika 2 tb­sps olive oil Pep­per 1 tsp ap­ple cider vine­gar

1. Scrape the car­rots and clean the cel­ery and pep­pers. Wash the cu­cum­bers and then cut ev­ery­thing into slices. 2. Drain the roasted pep­pers (if nec­es­sary) and put them in a bowl. Then add the yo­gurt, clove of gar­lic, chopped nuts, juice, pa­prika, oil, vine­gar, a few leaves of pars­ley, salt and pep­per. 3. Blend all the in­gre­di­ents un­til you ob­tain a smooth cream. Place the cream into 4 small bowls and then serve with the veg­etable sticks.

The trick: Re­move the cel­ery fi­bres with a sharp knife be­fore cut­ting it into slices.

TUNA BROCHETTES WITH HERB SAUCE

4 per­sons. 25 min. 195 cal.

400 g tuna 8 prawns 8 cherry toma­toes 1 green pep­per 1 spring onion 1 lemon Olive oil Pep­per 1 clove of gar­lic 4 sprigs of co­rian­der 4 sprigs of pars­ley 1 bunch of wa­ter­cress Salt

1. Wash the tuna and cut it into squares. Peel the prawns, leav­ing the end of the tail. Mix to­gether and add the juice of half a lemon, a clove of gar­lic (peeled and chopped), salt and pep­per, and mar­i­nate for about 30 to 40 min­utes. 2. Wash the pep­per, clean it and dice it. Clean the spring onion, wash it and peel it evenly. Then wash the co­rian­der and pars­ley and mix with 5 ta­ble­spoons of oil, the juice of the other half of the lemon, salt and pep­per. Separately, wash and slice the toma­toes. 3. As­sem­ble the skew­ers by al­ter­nat­ing the tuna, the prawns, the onion, the pep­per and the toma­toes. Sea­son and serve on a bed of washed wa­ter­cress, dressed with the sauce.

The trick: If you cook the prawns and then you put them in wa­ter with ice, they peel eas­ily.

MEAT & VEG­ETABLE PIE

6 per­sons. 50 min. 510 cal.

2 sheets of puff pastry 500 g minced meat 1 onion 2 toma­toes 4 cloves of gar­lic 1 red bell pep­per 1 green pep­per 4 tb­sps of fried tomato Pep­per Salt 125 ml white wine 1 egg Olive oil

1. Peel and chop the gar­lic, onion and toma­toes. Clean the pep­pers, wash them and cut them into cubes. Sauté the gar­lic for 1 minute in 3 ta­ble­spoons of oil. Add the meat, sauté for a few more min­utes and then add the pep­pers and onion. Con­tinue cook­ing for a few ad­di­tional min­utes and then add the chopped toma­toes. 2. Pour the wine in and let it evap­o­rate. Add the fried toma­toes, salt and pep­per. Line a plate with parch­ment pa­per and place a sheet of puff pastry on the plate. Prick the pastry all over with a fork and then add the fill­ing. Then add the sec­ond sheet of pastry over the fill­ing to form a lid and pinch the edges of the pastry to seal it.

3. Make a hole in the cen­tre of the pastry. Brush it with the beaten egg and cook for 20 min­utes in the pre­heated oven at 200°C.

The trick: If you have some pastry left over, cut the pastry into strips and form a lat­tice ef­fect over the top of the pastry.

PAYSAN OMELETTE BITES

4 per­sons. 45 min. 200 cal.

6 eggs 2 po­ta­toes 1 onion 1/2 zuc­chini 50 g frozen peas 1/2 green pep­per and 1/2 red pep­per 100 g cured ham in cubes Pep­per Olive oil 2 toma­toes 1 cu­cum­ber Sprigs of dill Salt

1. Peel the po­ta­toes, wash and slice them. Peel the onion and slice it. Add salt and pep­per, and then stir for a few min­utes with 200 ml of oil. 2. Clean the pep­pers and peel the zuc­chini. Wash both and dice them. Stir for a few min­utes in the same potato oil. Then beat the eggs and add the veg­eta­bles, thawed peas, ham, salt and pep­per. 3. Heat 2 ta­ble­spoons of oil in a fry­ing pan. Add the mix­ture and cook it for a few min­utes on each side.

Re­move and let cool. 4. Wash the cu­cum­ber and par­tially peel it. Wash the toma­toes and cut into slices. Cut the omelette into squares and serve with the cu­cum­ber and tomato on top (keep­ing ev­ery­thing to­gether with a cock­tail stick). Add dill to gar­nish and serve. The trick: If you add a lit­tle milk to the egg then the omelette will be much more fluffy.

MINI LEMON CAKES

12 pieces. 50 min. 155 cal. 110 g wheat flour for bak­ing But­ter 140 g sugar 2 eggs 1 tbsp lemon juice The zest of 1/2 lemon Salt Pow­dered sugar

1. Put 120 g soft­ened but­ter in a bowl, add the sugar and whisk un­til you ob­tain a creamy mix­ture. Then add the eggs, one at a time, and beat again un­til they are folded in. 2. Add 90 g flour, a pinch of salt, lemon juice and zest. Then blend ev­ery­thing to­gether un­til you have a smooth mix­ture. 3. But­ter a mold and then place the dough in them. Bake for 25 min­utes in the pre­heated oven (180°C), and then re­move and let cool. 4. Take the cakes out of the mold and serve sprin­kled with ic­ing sugar.

The trick: Dec­o­rate them with can­died lemon slices: made by bak­ing the slices with 200 g of sugar and 100 ml of wa­ter.

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