FRAUENABEND

My flatmate Elisa and I use to organise „Frauenabends“ (girl’s evenings) from time to time in our apartment. We invite our friends and man are not allowed to participate. The basic rule is that each of the invited girls makes one meal. That night’s menu consisted of Houmous, Savoury Parmesan Tartlets, Papas a la Huancaína, Tabbouleh, Apple tarte. I have chosen to write about some of them. All the recipes are for about 10 people.

From the left side: Elisa, Larisa, Nadine, Celia

SAVOURY PARMESAN TARTLETS BY ME

This is a great starter, because of several reasons. Firstly, you can bake the dough a day before serving. Secondly, the tartlets look impressive. Thirdly, they are not difficult to make. And last but not least, they are very tasty. As usually, I found this recipe on BBC Good Food, I just made some changes. In original recipe, there is a houmous filling instead of the goat cheese and I also substituted roasted tomatoes with the sun dried ones and added a horseradish to the filling of the Smoked salmon tartlet.

mitzi's foodoo

Ingredients for the pastry shells (about 20 pcs)375g ready-rolled shortcrust pastry sheet / flour, for dusting / 1 egg, beaten with a good pinch of flaky salt / 3 tbsp finely grated Parmesan

For Goat cheese & sun dried tomatoes tartlets: 8 sun dried tomatoes, sliced / 200g fresh goat cheese + 2 tbsp crème fraiche / few chives for decoration

For Smoked salmon & dill tartlets: 200g soft cheese + 2 tbsp crème fraiche / 1 tsp horseradish / 85g smoked salmon / dill sprigs / tiny capers, optional

Preparation: 

  1. Pre-heat oven to 200C/180C fan/gas 6.
  2. Roll out pastry sheet on a lightly floured work surface to a large oblong measuring 30 x 40cm. Stamp out 20 rounds with a 6.5cm round cutter or water glass, then carefully place them in muffin tins to form tiny tarts.
  3. Prick the bases with a fork.
  4. Brush the pastry with the beaten egg, scatter with the Parmesan and bake for 10-12 mins until golden. Scrunch the pastry trimmings together, then re-roll and stamp out 4 more rounds. Glaze and bake as before.
  5. To serve, fill some cases with a teaspoon of the goat cheese cream, the sun-dried tomato and a few snipped chives.
  6. Fill others with the soft cheese, salmon, dill and black pepper and capers.

PAPAS A LA HUANCAÍNA BY NADINE

This Peruvian dish was brought by Nadine whose husband is from Uruguay. Well, Papas a la Huancaína comes originally from Peru, but it is his favourite dish. Huancaína [wan-kay-eena] sauce is typically served over sliced boiled potatoes in the famous Peruvian dish Papas a la Huancaína. Made with aji amarillo peppers, it is a versatile sauce that actually goes with many flavours. Aji is the caribean word for chilli and/or peppers. Literally, it means yellow chilli; however, the yellow colour appears when cooked, as the mature pods are bright orange.

You can serve the sauce as a dipping sauce for bite-size boiled potatoes or raw vegetables. You can also adjust the spiciness by using fewer or more aji chillies or paste.

Katarina with Papas a la Huancaína on the table

Ingredients: 1kg boiled potatoes or fresh vegetable sticks (carrots, stalk celery, cucumbers) / 6 boiled eggs / 1 tbsp vegetable oil / 1 red onion, chopped / aji amarillo or aji amarillo paste (As much as you like. Just be careful, they are very hot.) / 2 cloves garlic, mashed / 150g feta cheese (or fresh cheese) / saltine crackers (e.g. Tuc) – as many as the sauce is thick enough / 340ml evaporated milk / lemon juice, salt and pepper to season

Preparation:

  1. Remove seeds from aji amarillo and chop into 1 inch pieces.
  2. Sauté onion, garlic, and aji amarillo (or paste) in the oil until onion is softened, about 3-5 minutes. Remove from heat and let it cool.
  3. Place the onion mixture in a food processor or blender. Add evaporated milk and blend.
  4. Add cheese and crackers and blend until smooth. Sauce should be fairly thick. Thicken sauce with more saltines or thin sauce with milk if necessary.
  5. Season with salt and pepper to taste.
  6. Serve at room temperature or chilled over the boiled potatoes & eggs or fresh vegetables.

TABBOULEH BY ELISA

Tabbouleh is a Levantine Arab salad made of bulgur, tomato, cucumber, and finely chopped parsley and mint, seasoned with lots of olive oil, lemon juice and salt. Elisa makes it only with the tomatoes. Traditionally it is served as part of a mezze, which is a selection of small dishes served in the Mediterranean and Middle East as dinner or lunch or as an appetiser. It is very easy and light.

Tabbouleh

Ingredients: 250g bulghar / 250g flat-leaf parsley/ 250g mint / 500g tomatoes, diced / 15 spring onions, finely sliced / juice 5 lemons / 15 tbsp olive oil

Preparation:

  1. Rinse the bulghar and drain well. Then prepare according to the instructions on the packaging.
  2. Keeping the parsley in a bunch, chop the leaves roughly. Don’t worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
  3. Add the ready bulghar to the herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.
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