As you can see in the title, we're stuffing it and then roll it up, are you gain ? ;-)
And of course again a few cocktails.
Grilled EGGPLANT Rolls
with PAPRIKAcream and ROCKETSALAD.
(for 8 rolls)
You need:
- 1 large
eggplant
- 1 yellow paprika, washed and seeds removed
- rocket
salad, washed
- few tbsp. mascarpone
- olive oil
- salt &
pepper
– a blender
- a kitchen brush
Preparation:
Cut the eggplant,
length-wise, into thin slices. Brush the slices with olive oil and
grill them in a pan. Cut the paprika into cubes. Bake until tender in
some olive oil and blend then until smooth. Put also a few tbsp.
mascarpone and salt & pepper in it. Brush the eggplant rolls with the cream-mixture, top with some rocket-saladeleaves and role up.
CABBAGE rolls with CHERVIL Sauce.
(For 4 pers., Preparation: + - 30 min.)
You need:
- 1 chinese cabbage, made loose leaves and washed
- 100 gr. chopped chervil
- 100 ml. cream
- 80 gr. cream cheese
- 1 egg
- 500 ml. broth
- 250 gr. couscous
- 2 tsp. mustard
- Cayenne
- olive oil
- salt
- water
- a cooking pot with salted water
- a kitchen towl
- A colander or strainer
- A greased baking dish with lid
- A saucepan
- a bowl
- a fork
Preparation:
Preheat the oven to 200 ° C. Put salted water in the cooking pot and blanch the cabbage leaves in there for + - 1 min. Drain but keep the cooking water !! Lay 8 large leaves flat on a dry towel. Cut the rest into fine strips. Prepare the couscous according to package directions. Mix the cheese with the egg, a pinch of cayenne pepper and salt. Make the couscous well loose with a fork. Put half the couscous in with the cheese mixture and stir well. Spread the filling over the 8 large dried cabbage leaves and roll firmly (you can always use some kitchen twine to bind them.) Put the shredded cabbage in the greased baking dish and place the stuffed cabbage rolls on the shredded cabbage. Pour in the broth, cover and put in the oven for + - 20 min. Bring the cabbage cooking liquid with the cream to a boil in the saucepan, for + - 1 min Then add the chervil and mustard to it. Spoon the warm sauce over the filled rolls and serve with the rest of the couscous.
Pasta rolls with SPINACH and RICOTTA.
(For 4 pers., Preparation: + - 55 min.)
You need:
- 250 gr. fresh lasagna sheets
- 300 gr. spinach, washed
- 1 shallot, peeled and chopped
- 1 clove garlic, peeled and chopped
- 1 egg
- 200 gr. ricotta
- 40 gr. grated parmesan
- nutmeg
- a strainer
- Cling film
- aluminum foil
- A cooking pot with salted water
- A kitchen brush
- Salt & pepper
For the tomato sauce:
- 600 gr. ripe tomatoes, peeled and seeded, cut in cubes
- 1 onion, peeled and chopped
- 100 ml. broth
- 1 tsp. oregano
- Pinch of sugar
- Salt & pepper
- A cooking pot
- an ovendish
For the béchamel sauce:
- 1 tbsp. flower
- 1 tbsp. butter
- 250 ml. milk
- nutmeg
- Salt & pepper
- A cooking pot
Preparation:
Preheat the oven to 220 ° C. Bring the pot of water to a boil. Blanch the spinach briefly in the boiling salted water. Drain and hold under cold running water. Drain. Press out as much moisture as possible and chop it coarsely. Put oil in the pot and stew the onion and garlic until translucent. Mix with the egg, the spinach, the ricotta, the parmesan, the nutmeg and salt & pepper. Arrange half the lasagne sheets on the work surface and leave them some overlap. Put half of the spinach mixture on and roll up. Brush the cling film with oil and then wrap the lasagnerolls in the oiled sheets, tighten securely and wrap them in aluminum foil. Do the same with the rest. Bring water to a boil in the pot, place the rolls in the boiling water and let the wrapped rolls boil for + - 5 min. Make the tomato sauce. Put oil in the pot and stew the onion translucent, add the diced tomatoes and let it simmer. Deglaze with the stock and let simmer for + - 5 min. Season with salt & pepper, oregano and a pinch of sugar. Pour the sauce into the oven dish. For the béchamel sauce we melt the butter in the pot, sprinkle in the flour and stir until the mixture is dry. Pour in the milk, while stirring constantly, and bring to a boil. Season with nutmeg and salt & pepper. Remove the pasta rolls from their packaging and arrange them on the layer tomato sauce. Pour the béchamel over now and put in the oven for + - 15 min.
Bread Rolls with AVOCADO Mousse.
(For 4 pers., Preparation: + - 15 min.)
You need:
- 50 gr. arugula salad, washed and dried
- 1 ripe avocado, pit removed and flesh cut into pieces
- Juice of 1/2 lime
- 1 coriander plant, leaves picked, washed and dried
- 100 gr. ricotta (or a fresh cream cheese)
- 8 large slices of a round white bread
- 50 gr. hazelnuts, coarsley chopped
- Salt & pepper
- Bowl (s)
- A knife
- Some plates
- Cocktail sticks (toothpick)
- A food processor
Preparation:
Cut the crusts from the bread. Put the avocado, ricotta, hazelnuts and lime juice in the food processor and mix. Season with pepper and salt. Spread the bread slices with the mixture, divide the arugula salad and coriander leaves over and roll up. Cut each roll into 3 and insert it with a cocktail stick.
TIP:
These bread rolls are perfect for the lunchbox, on a picnic or gardenfest.
LEEK in omelette rolls with GOAT CHEESE.
(For 4 pers., Preparation: + - 1/2 h.)
You need:
- 2 large leeks whites, washed
- 125 gr. fresh goat cheese (rolls)
- 4 eggs
- 2 tbsp. butter
- 1 tsp. tomato paste
- 6 tbsp. vegetable juice
- Salt & pepper
- A cooking pot with salted water
- A pan
- A baking sheet lined with parchment paper
- Serving plates
- bowl(s)
- a strainer
Preparation:
Beat the eggs with the tomato paste and 2 tbsp. vegetable juice and season with pepper & salt. Cut the goat cheese rolls into 12 equal slices. Cut the leek whites lengthwise into 4 and cut each piece then into 3 equal pieces of + - 3 cm. Cook the leeks in lightly salted water until tender for + - 10 min. Drain and leave to drain. Melt the butter in a pan and bake 4 thin omelettes (fry on both sides even brown.) Cut each omelet in 3 strips and roll in each strip 2 pieces of leek. Place them side by side on the baking tray with baking paper held. On each omelet roll, you put a slice of goat cheese. Put under the grill for 2 to 3 min., so the cheese melts slightly but not browned. Place 3 omelette rolls on each plate and spoon the rest of the vegetable juice around.
Bicuitomelet with Orange Cream.
(For 4 pers., Preparation: + - 55 min.)
You need:
- 3 eggs
- 1 pinch grated zest of an untreated lemon
- 120 gr. flower
- 2 tbsp. maizetmeel
- 2 tbsp. vanilla sugar
- sugar
- Bow (s)
- A mixer or whisk
- A baking tray lined with baking paper
For the filling:
- 2 untreated oranges, well scrubbed under warm water and grate the peel of 1 orange
- 200 gr. masarpone
- 200 ml. cream
- 1 pinch vanilla pod
- 40 gr. sugar
- powdered sugar
- Fresh mint leaves, washed and dried
- Bow (s)
- A sharp knife
- A mixer or whisk
- A spatula
- a kitchen towl
Preparation:
Preheat the oven to 200 ° C. Separate the eggs and beat the yolks with the creamy vanilla sugar. Beat the egg whites with the lemon zest. Mix the flour, cornstarch and egg yolk cream. Divide the batter in four circles of diameter 16 cm., on a baking tray lined with baking paper. Place them in the oven and bake until golden for + - 10 min. Remove the pan from the oven, sprinkle sugar on a towel and turn the baking tin upside town on the towl. Pull the parchment paper, carefully, of the omelets. Fold them loosely in two and let cool. Cut the peel of the oranges in to the flesh away, then cut, with a really sharp knife, between the segments from the membranes, to get the orangepart out of there place. collect the juice !! And then squeeze the rest of the oranges out als well as you can. Mix the mascarpone with the sugar, the zest, the vanilla marrow and 2 to 3 tbsp. orange juice. Whip the cream until stiff and fold it through the cream. Fill the biscuit omelets with cream and the orange segments. Sprinkle with icing sugar before serving and garnish with mint leaves.
And now: COCKTAIL TIME!!! (HAHA!)
Rumpunch with lime cocktail.
(For a carafe.)
You need:
- 250 ml. lime juice
- 1 lemon, sliced
- 250 ml. white rum
- 150 ml. syrup of cane sugar
- 250 ml. mineral and aerated waters
- ice
- A sealable decanter, jar or bottle
Preparation:
Mix the lime juice with white rum, cane syrup and water. Add the lime slices and serve cold.
Cocktail with Ricard, melon and raspberries skewers.
(For 4 pers., Preparation: + - 10 min.)
You need:
- 2 charentais melons, peeled, pitted and cut into wedges
- 1 dl. sparkling water, well chilled
- 2 dl. sparkling water, well chilled
- 1 sprig of mint, washed, dried, leaves removed
- 1,5 dl. ricard
- 5 cl. cane syrup
- 8 raspberries, washed and dried
- 4 skewers
- A blender
- a seef
- Bow (s)
- A mortar
- A jug or shaker
- 4 well chilled martini glass
Preparation:
Cut 1/4 of a melon into cubes and set aside (for the skewers). Cut the rest into cubes and put them in the blender along with 1 dl. soda. Mix and sift. Crush the mint leaves in a mortar and set aside. Mix the sugar cane syrup and ricard. Mix in a shaker can or the melon juice with mint and 2 dl. soda and ricard. Thread the raspberry and melon cubes on the skewers. Pour the cocktail in martini glass and place the skewers on the edge. Good serve cold.
Satan in Paradise cocktail.
(For a carafe)
You need:
- 3.5 ml. Mauritusrum
- 1.5 ml. dark rum
- 1.5 ml. overproof rum
- 1 ml. Dom Benedictine
- 1 ml. amand syrup
- 1 ml. cherry syrup
- A dash of bitter orange
- Well chilled carafe
Preparation:
Mix everything together and keep it chill!!
SPRITZ cocktail.
(For 4 pers., Preparation: + - 5 min.)
You need:
- 400 ml. prosecco
- 400 ml.Cynar (or another bitter drinks such as Aperol, Campari or gin)
- 4 slices of orange
- isblokjes
- 4 well chilled glass
Preparation:
Divide the ice cubes and slices of orange on the glasses. Pour the Cynar in and fill the glasses on with the prosecco. CHEERS !!
Eat them,
