Appetizers recipes

Tartelettes with chickens a la greek

All herbs are peeled and cut into slices. The herbs are boiled in the chicken brothel with saffron until they are tender. Then add the capers as well as the olive oil. The bouillon is leveled with maizena (which is stirred in cold water). The court will now si

Tartelets with chickens a la season

The shoots are peeled and cut into slices. Put the chunion slices in water with 2 tablespoons. Vinegar (then the slices are not brown). The earthquakes are peeled and cut into slices, the oyster caps are picked into smaller pieces. The three ingredients are st

Tartelettes with bristles in truffle oil

The pellets are ordered and blanched. (Steam boil on a layer of herbs - 1 carrot - 1 small onion - 1/4 celeriac) for approx. 35 min. The pellets are cut into the tern and shaken off in a little oil on a very hot forehead. Oysters are shaken off and the brussel

Tartlets with apple-celery cream

The paws are cut into slices (on slant), so the slices get an oval shape. The puppies are blanched to keep the color, while being able to withstand being heated again. Seller count is peeled. Apples and celery dishes are cut into the tern and shaken hard in oi

Tartlets with red cabbage salad

Red cabbage is cut into strips and given a light boiling point. Balsamico boil down to a thick consistency and pour over the red cabbage. Walnut lunes in the oven. Turn into red cabbage with 50 ml. sour cream. The apple is peeled and cut free of skin, then cut

Tartlets with shrimps in asparagus

The cream is boiled with white wine and lemon juice, smoothed with maizena (which is stirred in cold water). Season with salt and pepper. Shrimp and asparagus nuts are turned into the sauce. Dild chop fine and turn in like the last one. The party tartlet

Tartlets with red bean-apple salad

The beetroots are peeled and teared on grater in thin strips. Olives and walnut oil are mixed and poured over the red-bed strips. The salad is picked and turned into red beetroot. Season with salt and pepper. The walnuts are chopped roughly and turned in

Tartelettes with rosary gratin

Rose cabbage cut in quarters, blanched almost tenderly. The water is filtered off, the lemon juice from the ½ lemon is squeezed out into a pan and boiled down to the caramelite. Butter the butter and stir the sprouts in lemon butter. Serve with a pinch of pean