Fresh salad, Christmas tree Snack and Fig appetizer Recipe

Fresh salad to accompany your day

Ingredients for 6 people:

2 American lettuces

300g fresh cherries

1 pomegranate fruit

Sauce:

1/3 cup of olive oil

1 tablespoon of pomegranate sauce, 1 tablespoon of honey

juice of 1/2 small lemon

salt and pepper to taste

Procedures to prepare it:

Remove the kernels from the cherries and cut them in four parts. Reserve. Wash and dry the lettuce leaves. Reserve. Thresh the pomegranate seeds and reserve. Make the sauce: put the pomegranate sauce, honey and lemon juice at the bottom of the bowl. Enter the olive oil in a wire, beating with the fouet to emulsify. Put the salt and pepper.

Place the clean, dry leaves in a bowl and spread only a small amount of sauce and stir well (the leaves should be soaked, but not overly soaked). Remember to season only when serving, otherwise the leaves will wilt. Sprinkle with cherries and pomegranate seeds and serve. The taste is so good and I will try to make more of these type of dish with the help of my sister and I would love to try more of this in coming future.

Christmas tree Snack Idea

Ingredients for 6 people:

1 packet of LEAF Arosa pasta

100g dried tomatoes beaten in the processor along with the olive oil in the glass

1 egg yolk

Procedures to prepare it:

Defrost the puff pastry for approximately 15 minutes, just until it is defrosted but still a little stiff (do not defrost completely, otherwise it becomes too soft and more difficult to assemble the tree design). Open the dough on the bench and make the cutouts as shown in the video. Pass the tomato paste in the center of the tree, leaving the edge of the dough without filling in order to close it. Assemble as in the video. Turn the finished tree upside down (for the splice to be down) on a non-stick baking sheet.

Make a streak up to the base of the tree to use as a guide and make cuts on the side of the tree on both sides. Twist each cut to the end in the same direction. Brush the whole tree with an egg yolk mixed with a tablespoon of water. Each person helps himself by taking a branch from the tree. Other filling ideas: pesto sauce (it will turn green), tapenade sauce (olives, it will turn dark). Everyone can make their own stuff rec. It Can be made before and frozen. On the day take it straight from the freezer to the oven and count 35 minutes to be ready or run the refrigerator the night before and bake it thawed.

Fig appetizer stuffed with creamy cheese, can be made the day before

Ingredients for 6 people:

16 figs (2 trays)

170g feta goat cheese (may be the cheese you like best or have at hand)

2 tablespoons of cream cheese

2 tablespoons of plain yogurt

1 tablespoon of olive oil

1 teaspoon of parsley

1 coffee spoon of oregano

black pepper to taste

Procedures to prepare it:

Put the pot where the appetizer is going to be assembled: wet it quickly with water and line it with plastic film, leaving it on the sides to cover the figs. Reserve. Knead the cheese you are using with a fork and place it in a bowl. Add cream cheese and yogurt. Mix. Add parsley, oregano and black pepper. Mix and reserve.

Cut the figs in half with the knife and remove the pulp from each half with a spoon. Assemble by placing half the figs face down in the jar lined with plastic wrap. Enter with the prepared cheese and cover with the remaining figs. Cover with plastic wrap and take the refrigerator to the next day. The next day, open the plastic covering the figs, place the plate where it will be served on top and turn the pot over. Remove the plastic and serve with bread / toast