Ohhhh and maybe the best part of all, you can make these in advance so you have time to enjoy your visitors,…no stress in the kitchen!
Ingredients (4-6 servings)
-2 avocados, peeled and pitted
-1/2 mango, peeled and cut in small cubes
-1 small red onion, minced
-juice from ½ lime
-salt and cayenne pepper (or small chile pepper) to taste
-fresh coriander, chopped
-150 g fresh tuna (or salmon), cut in small cubes
-vinaigrette:
1 tablespoon olive oil, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon fresh lime juice and 1 teaspoon of wasabi
Directions
Tips
-You can make the guacamole in advance. Save guacamole in a long container and cover with a plastic wrap so no air can get in. Leave the pit of the avocado in.
-The verrine can be made several hours in advance.
Ingredients (4-6 servings)
Quinoa
-100 g quinoa, rinsed
-vinaigrette for quinoa: 3 tablespoons olive oil, 1 teaspoon mustard, 1 tablespoon lemon, pinch of pepper and salt
Caviar
-3 eggplants
-100 g tomatoes (from a can is ok)
-1 onion, ruffly chopped
-1 clove of garlic, chopped
-spice mixture: 1 teaspoon cumin, 1 teaspoon ground coriander,1/4 teaspoon cinnamon, pinch of cayenne pepper
-handful chopped flat leave parsley
-1/2 lemon: juice and zest
-pepper, salt to taste (if needed)
-3 piece of prosciutto, cut up in small pieces
-handful of roasted pinenuts
Directions
3.Assemble the verrine
One layer of eggplant caviar, one layer of quinoa, some prosciutto and pine nuts and repeat the layers. Garnish with some parsley or another herb or green.
Ingredients (~6 servings)
-250 g mascarpone
-50 g powdered sugar
-12 speculoos cookies (I like the Lotus brand)
-2 egg yolks
-1 egg white
-2 or 3 tablespoons Amaretto
- ~20 cl strong black coffee (espresso)
-2 tablespoons cacao (for decoration)
Directions
1.Prepare the mascarpone mixture
Whip up egg yolks, gradually adding the powdered sugar (until foamy
mixture) and add amaretto and mascarpone. Mix well.
2.Prepare espresso
Verrine with tuna and mango guacamole
-2 avocados, peeled and pitted
-1/2 mango, peeled and cut in small cubes
-1 small red onion, minced
-juice from ½ lime
-salt and cayenne pepper (or small chile pepper) to taste
-fresh coriander, chopped
-150 g fresh tuna (or salmon), cut in small cubes
-vinaigrette:
1 tablespoon olive oil, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon fresh lime juice and 1 teaspoon of wasabi
1.Prepare the guacamole
Cut the avocado in half and scoop out the flesh with a spoon. Mash the avocados. Add the mango, onion, lime juice, spices and koriander.
Cut the avocado in half and scoop out the flesh with a spoon. Mash the avocados. Add the mango, onion, lime juice, spices and koriander.
2.Prepare the vinaigrette
Add together all the ingredients: olive oil, sesame oil, soy sauce, rice vinegar, lime juice and wasabi.
Add together all the ingredients: olive oil, sesame oil, soy sauce, rice vinegar, lime juice and wasabi.
3.Prepare the tuna
Mix the vinaigrette with tuna and let sit for 15’.
Mix the vinaigrette with tuna and let sit for 15’.
4.Assemble the verrine
One layer of guacamole, one layer of tuna, a layer of guacamole and finish with tuna.
One layer of guacamole, one layer of tuna, a layer of guacamole and finish with tuna.
Optional: You can garnish with fresh coriander, sesame seeds or something green.
-You can make the guacamole in advance. Save guacamole in a long container and cover with a plastic wrap so no air can get in. Leave the pit of the avocado in.
-The verrine can be made several hours in advance.
Verrine with quinoa, eggplant tapenade, prosciutto and pinenuts
Quinoa
-100 g quinoa, rinsed
-vinaigrette for quinoa: 3 tablespoons olive oil, 1 teaspoon mustard, 1 tablespoon lemon, pinch of pepper and salt
-3 eggplants
-100 g tomatoes (from a can is ok)
-1 onion, ruffly chopped
-1 clove of garlic, chopped
-spice mixture: 1 teaspoon cumin, 1 teaspoon ground coriander,1/4 teaspoon cinnamon, pinch of cayenne pepper
-handful chopped flat leave parsley
-1/2 lemon: juice and zest
-pepper, salt to taste (if needed)
-handful of roasted pinenuts
1.Prepare the quinoa
Cook the quinoa following the instructions on the packaging. I usually use 1 cup quinoa and 1 1/2 cup of water. Make sure you don’t use too much water or the quinoa will be too mushy.
Let the quinoa cool down and mix with the vinaigrette (olive oil, mustard, lemon juice, salt, pepper).
Cook the quinoa following the instructions on the packaging. I usually use 1 cup quinoa and 1 1/2 cup of water. Make sure you don’t use too much water or the quinoa will be too mushy.
Let the quinoa cool down and mix with the vinaigrette (olive oil, mustard, lemon juice, salt, pepper).
2.Prepare eggplant tapenade
Preheat the oven to 180 C and poke the eggplant six or seven times with a fork so steam can escape and roast the eggplant for 30-40’. The eggplant is ready when the inside of the eggplant is soft.
Let the eggplants cool down and cut the eggplant in 2 (in the length) and scoop out the flesh with a spoon.
Heat one tablespoon of olive oil and saute the minced onion and garlic (~2 minutes at medium heat). Add spices, tomatoes and eggplant flesh and let simmer for 5-10’.
Add lemon juice/zest and add salt if needed.
Let the eggplant tapenade cool down.
Let the eggplants cool down and cut the eggplant in 2 (in the length) and scoop out the flesh with a spoon.
Heat one tablespoon of olive oil and saute the minced onion and garlic (~2 minutes at medium heat). Add spices, tomatoes and eggplant flesh and let simmer for 5-10’.
Add lemon juice/zest and add salt if needed.
Let the eggplant tapenade cool down.
One layer of eggplant caviar, one layer of quinoa, some prosciutto and pine nuts and repeat the layers. Garnish with some parsley or another herb or green.
Tiramisu with a Belgian twist- speculoos tiramisu
-250 g mascarpone
-50 g powdered sugar
-12 speculoos cookies (I like the Lotus brand)
-2 egg yolks
-1 egg white
-2 or 3 tablespoons Amaretto
- ~20 cl strong black coffee (espresso)
-2 tablespoons cacao (for decoration)
1.Prepare the mascarpone mixture
Whip up egg yolks, gradually adding the powdered sugar (until foamy
mixture) and add amaretto and mascarpone. Mix well.
Beat egg whites until quite stiff and fold egg whites into the mascarpone mixture.
3.Assemble the verrine
Dip speculoos cookie briefly in the coffee, do not oversoak the cookies so they remain a little firm. Place cookie at bottom of verrine and add a layer of mascarpone mixture and repeat the layers 2 to 3 times. Finish with mascarpone mixture.
Add cocoa powder to the top when you are ready to serve the tiramisu.
Dip speculoos cookie briefly in the coffee, do not oversoak the cookies so they remain a little firm. Place cookie at bottom of verrine and add a layer of mascarpone mixture and repeat the layers 2 to 3 times. Finish with mascarpone mixture.
Add cocoa powder to the top when you are ready to serve the tiramisu.
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