Recipes - Appetizers
Wholegrain couscous with raisins and pistachios
Ingredients:
1 and 1 cups of wholegrain couscous, 2 cups of chopped onions, 1 cup of grated carrot, 1cup of grated celery, 5 chopped garlic cloves, 1 cup of olive oil, 1 sliced red bell pepper, 1 cup of chopped pistachios, 1 cup of raisins, parsley, cinnamon, caraway seeds, coriander, thyme.
Recipe:
Fry the vegetables on oil and stew until soft, add pistachios, raisins, spices, and salt, and allow to stew for a while. Now bring to boiling 3 cups of water, olive oil, salt, and while hot pour over the couscous and let stand for 5 minutes. Gently stir with a fork. Finally mix in the stewed vegetables and place in a cool location for 1 hour. This mix can also be filled with chicken.
Fried canapés with nuts
Ingredients:
125g of hard cheese, 125g of ricotta, 2 spoons of parsley, 3 spoons of a fresh herb mix (e.g. chives, marjoram, lovage, chervil, parsley...), 2 spoons of sweet paprika, pepper, 60g of chopped nuts (nuts according to your own imagination), sprigs of herbs for garnish.
Recipe:
Mix the hard cheese with the ricotta, add 2 spoons of parsley, pepper and mix together. Make small balls from the mix, place them on a plate, cover and put them in the refrigerator for 20 minutes. Pour the nuts onto a baking sheet and roast till brown. Roast at a lower temperature so the nuts do not burn. Allow them to cool. Put the individual ingredients (nuts, herbs and paprika) separately into bowls and coat the cheese balls in these mixes. Put them on a plate and allow them to cool in the refrigerator. Before serving, garnish with fresh herbs.
