Skip to main content

Mini Rolls for Appetizers

These little rolls are so easy to make and they turn out absolutely delicious! You can stuff them with whatever catches your fancy. Today I filled mine with a spinach omelet with spring garlic and bits of smoked salmon!  Ingredients For 20 rolls, about 5 cm in diameter 150 g bread flour. 125 g rice flour. 25 g olive oil (1 tablespoon). 100 g warm water (not hot). 30 g milk. 20 g sugar. 10 g fresh yeast. 1 tsp salt. You'll also need 1 beaten egg to brush the dough. sesame seeds. Preparation Mix the two flours together in a bowl. Dissolve the yeast in the warm water, then add the sugar, milk, oil, and flours. Add the salt last. Knead everything until you have a smooth ball of dough. Place it in a lightly oiled bowl and cover with a damp kitchen towel. Let it rest until it doubles in size — this usually takes about an hour. Here's what the dough looks like after an hour of rising. Turn the dough out onto your work surface and divide it ...

Air Fryer Vegetable Starter


ingredients

  • one leek.
  • two spring onions.
  • two red peppers.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.


preparation

Peel the spring onions and slice them into rounds.
Rinse the peppers, remove the seeds and white membranes from inside, and slice them into rounds as well.
Remove the outer layers from the leek and slice it into rounds too, not too thin though.
Place the pepper slices in the air fryer basket, where you'll have first laid down a piece of parchment paper at the base, letting it come up slightly along the sides.
Season with salt and pepper, then set it to cook for 16 minutes at 170°C. Every 4 or 5 minutes, open the basket and give everything a stir with a fork so it cooks evenly.
Take out the peppers and, without changing the parchment paper, do the same with the onions.
Then move on to the leek, but keep a closer eye on it because leeks tend to brown faster. Pull them out earlier if needed, before the full 16 minutes.
Serve this as a starter on its own, or as a side to meat or fish.

Hope you enjoy it!
Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more