Nice and colorful, isn’t it? A while ago Tom and I went to the Hanos for the first time and I bought a box full of appetizer glasses; you know the ones where you make tiny dishes in. So ofcourse I had to try them out which is what I did yesterday. Ofcourse I had picked one appetizer which did not fit into the glasses I bought as it was a salad with rocket, feta and mozarella and the glasses where definitely too small to make it look good, so I cheated and put those in a slightly larger glass.
The second one is the one you see above; initially I wasn’t too sure if the brightly colored background would work here, so I also made some versions with a white background and even with a green background
I didn’t bring my laptop yesterday (didn’t feel like carrying around all that stuff) so I couldn’t really judge the effect on the screen but I actually quite like it. It’s bright and colorful; maybe a bit too much for your average foodphotography but I like it!
I will add the recipes here later but I don’t feel like going back downstairs again to get it..:)
For some reason the images I am posting refuse to be displayed in their full size, so I am not sure if I am doing something wrong here, but I guess you can still see them..:)
And here the recipes:
Feta and mozzarella salad with cumin
Ingredients for 6 :
50 gr mixed salad with herbs
6 cherry tomatoes
1 teaspoon lemonjuice, two teaspoon cumin powder, 1 tablespoon chopped coriander, one tablespoon chopped mint, one tablespoon of chopped parsley
120 gr feta
120 gr mozzarella
4 tablespoons olive oil
salt and pepper
You can add the spices to the cheese beforehand so the flavours will be more pronounced
1 Wash the mixed salad well and dry thoroughly. Cut into smaller pieces
2 Drain the feta and mozzarella and cut into small cubes
3 Mix the oliveoil, lemonjuice, cumin and a little bit of salt and pepper into a bowl. Add the cheeses and mix. Leave to marinate untill the salad is ready to be served.
4 Add the salad and the herbs and mix again
5 Divide the mixture across several glasses and decorate with a cherry tomatoe.
Delicious!!
Herbal curd with strips of smoked salmon
Ingredients for 6
120 g smoked salmon
1 sjalot
2 tablespoons of chopped chives
2 tablespoons of chopped flat parsley
500 g curd
2 tablespoons of oliveoil
salt and pepper
You can replace the herbs in the recipe to whatever herbs you fancy. Dille is a classic combination with salmon but coriander will taste equally well.
1 Peel the sjalot and cut very finely. Emerse into boiling hot water for 30 seconds and then leave to dry on a paper kitchentowel.
2 Cut the salmon into thin strips
3 Leave the curd to drain and put it into a large bowl. Add the sjalot, oliveoil and the chopped herbs. Add a little salt and pepper and mix well.
4 Divide the mixture across the glasses and put a few strips of salmon on top. Decorate with a few sprigs of the herbs you have used and put in the fridge untill you are ready to eat!
Very nice and fresh recipe!
{ 2 comments… read them below or add one }
I love them all but the last one steals my heart!
Thanks for the comment! I actually found the last one to be the tastiest one. I’ve added the recipe now!