Today we made tapas partly from leftovers. I just love to have different things on my plate. The variety of textures, colors and tastes is what turns me on like a kid in a candy store!
Brique à l'aubergine:
- left over cooked egg-plant-red onion- garlic-olive oil mix
- and feta
- roll in to the very thin pastry (called feuille de brique in France) I think it's what you use for baclava or other Greek dishes.
Oeuf de caille-Chorizo on toast:
- First you fry the chorizo slices in a dry pan, put aside.
- We use a Dutch "poffertjes pan" to fry these little eggs in, so they stay in a rounded shape
- Make thin toasts and dress them with the chorizo and eggs
Red pepper-goat cheese-feta spread:
I wanted to stuff the canned red peppers, but they turned out to be hugh and not the small ones i was expecting. So to big to stuff with soft goat cheese.
- So i diced the peppers and mushed them with
- some left over feta and soft goat cheese
- herbes de provence.
Caviar d'Aubergine:
- 1 eggplant cooked in the oven the day before.
- mixed with garlic
- olive oil
- lemon juice
- salt and pepper
Tomato salad with olive oil and spring onions
Fresh crusty bread
Wine was out, we had emptied the bottle while cooking (:
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