Tag: tapas

A fresh goat cheese snack
At Easter we celebrated a big birthday in the family. We started outside in the late afternoon sun with cool white wine in the glasses, small goat cheese snacks and tasteful sausages I had bought in Amsterdam.

I mixed the fresh goat cheese with honey and crème fraîche / sour cream. You can adjust the taste and texture as you like by changing the amounts. Furthermore, I was in the garden to find dandelions which I have decided to embrace this summer and enjoy in salads and snacks in stead of getting stressed about it.

Fresh goat cheese snack
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Ingredients (snacks for min. 20 persons)
- 200 g / 7 oz fresh goat cheese
- 50 g /1.75 oz crème fraîche / sour cream
- 1 tbsp honey
- freshly grind pepper
- crispbread
- blue berries
- fresh thyme, leaves from
- dandelion, leaves from
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method
- Mix goat cheese with sour cream and adjust the taste med honey and pepper.
- Break the crispbread into the sizes you want. Add the cream on top (you may want to use a piping bag).
- Decorate with blue berries, leaves from thyme and dandelion.
The sausages come from a small Dutch company called Brandt & Levie. Three friends who were also chefs began eight years ago to make their own sausages and other meat products from pigs. They went to Italy to learn how to make dry sausages. All pigs are organic, free range and from the Netherlands. Every single part on the pig is used for something. For instance the pig hoofs are used for soap. Their vision is to make as natural and homemade products as possible. Needless to say, the taste is great.
1. May 2019
Veggie roses with cheese
These beautiful roses are elegant on a plate. Eighter as an element on a mixed plate for starter or as a side to a main course.

It takes a little bit of patience to make them – but I think it is worth the effort. I have used emmental which melts well and gives a nice taste of cheese. You can of course choose other cheeses depending on the taste and intensity you want.

Veggie roses with cheese
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ingredients (6 roses)
- 2 big potatoes
- 1 big carrot
- 1 small zucchini
- 4 tbsp thyme and rosmary, finely chopped
- 3 tbsp olive oil
- salt and pepper
- 60 g / 2.1 oz emmental or other matured cheese, finely grated
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method
- Wash the vegetables and peel the carrot. Use a mandolin (or a carrot peeler) to make long and thin ribbons.
- Mix herbs with oil, salt and pepper in a small bowl.
- Place two ribbons of zucchini on a board, brush with oil and sprinkle with cheese. Add a layer with carrot, brush and sprinkle. Top with a layer of potatoes, repeat with oil and cheese.
- Let the two piles overlap. Now you have one long ribbon with three layers of vegetables. Carefully you role the ribbons until you have a rose. Place it in a greased muffin form. Make five more roses.
- Bake the roses in the oven (180°C / 350°F) for 40 minutes until the cheese is golden and the vegetables are tender.
11. January 2019
Brie snack in two minutes
One of things I love about cheese is that it is fast food. In the good sense of the word. Because in a few moments you can create a magical serving (just remember to take out the moulded cheeses from the fridge in advance).

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If you have unexpected guests.
If you come home late one night.
If you feel tired.
If if if… there can be many occasions where this snack is the perfect thing.

Brie snack with pomegranate

When I last made these snacks, we had guests in the house. Therefore, I didn’t measure the ingredients, but I am sure you can find your own way anyway… 🙂
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ingredients
- Pomegranate, the seeds from
- Honey
- Bread
- Fresh rosemary
- Brie
- Balsamico glace
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Method
- Mix pomegranate with a bit of honey.
- Toast the bread slices in the oven (200°C / 390°F for 5-7 minutes. Let them cool.
- Place slices of brie on the bread, top with pomegranate og sprinkle with rosemary and balsamico glace.
- Enjoy! (You can also serve the pomegranate in a small bowl beside the brie snacks.)
20. December 2018