Party Snacks - Your Kids Will Surely Love It!. HOMEMADE LOVING'S

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СКАЧАТЬ tsp curry powder

      salt and pepper from the mill

      1 pinch of sugar

      1 small head iceberg lettuce

      12 slices sandwich toast

      250 g French rosé ham

      wooden skewers

      preparation

      Clean, wash and finely chop the celery. Wash apple, grate coarsely from core and mix immediately with lemon juice. Wash chives, shake dry, cut into rolls. Mix celery, chives, apple mixture, mayonnaise and 1 teaspoon curry powder, season to taste with salt, pepper, curry powder and sugar.

      Clean salad, wash, halve if necessary, remove leaves individually from head. Press 24 leaves flat. Put aside 4 smaller leaves as "shells" for serving. Use the rest of the lettuce elsewhere. Spread 8 toast slices with 1/2 tbsp apple cream each, cover with 1/8 each of the ham and 3 lettuce leaves each.

      Place 2 slices of toast on top of each other and cover with 1 uncoated slice of toast each. Fix each sandwich diagonally at 4 corners with wooden skewers. Cut edges of sandwiches, quarter sandwiches, arrange. Arrange the rest of the cream in the leaf bowls and serve.

Strammer Max deluxe

      Ingredients for 4 portions

      4 slices (22 g each) Brioche Sandwich

      4 ready-to-cook cleaned scallops (à approx. 22 g)

      20 g baby salad mix (e.g. lamb's lettuce, beetroot leaves, rocket, spinach)

      4 slices (à approx. 8 g) Serrano ham

      3 tbsp oil

      15 g butter

      salt and pepper from the mill

      preparation

      Use a dessert ring (6 cm Ø) to cut out 1 ring from each sandwich. Wash the mussels and pat dry. Clean salad, wash and drain well. Cut slices of ham in half and leave out in a pan without fat, remove. Heat 1 tbsp oil in the pan. Add briochetaler and roast on both sides until golden yellow, remove.

      Wipe the pan with kitchen paper. Heat 1 tablespoon oil and butter in a pan. Fry the mussels on each side for about 2 minutes. Season with salt and pepper. Heat 1 tablespoon of oil in another pan. Beat the eggs and carefully add to the mixture. Fry at low heat for 1 1/2-2 minutes. Season with salt and pepper.

      Lay one Briochetaler, 2 pieces of ham, some salad leaves, one mussel and 1 egg on plates, sprinkle with pepper and garnish with salad.

Pan Con tomato (bread with tomato Spanish style)

      Ingredients for 4 portions

      2 large ripe tomatoes

      1 clove of garlic

      salt and pepper

      2 slices Serrano ham

      4 anchovy fillets (glass)

      8-10 Kalamata olives

      50 g Manchego cheese (pieces)

      3 tbsp olive oil

      2 large thick slices of farmhouse bread (à approx. 100 g)

      preparation

      Wash the tomatoes, cut into coarse pieces and puree with a hand blender. Peel garlic, chop finely and stir in. Season with a little salt and pepper.

      Cut slices of ham lengthwise in half. Rinse anchovies and pat dry. Stone the olives and chop them coarsely. Cut the cheese into thin shavings with a peeler.

      Heat the oil in a pan. Roast slices of bread in it from each side until golden brown, remove. Spread with tomato. Cut each bread into 6 strips (about 3 cm wide).

      Cover 4 strips of bread each with ham, anchovies or cheese. Sprinkle anchovy bread with olives. Serve with bread and good olive oil and sea salt.

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