Aperitif the next part in the Christmas serial posted in the Chef’s Handyman food blog.
Guests pop in, the table is festive set no space is left for other plates or bowls. The soup served in bottles will be the right thing to do. Guests can still move around. They will not stick on the same place. So they can easlily swap ideas with friends or break news about the past few months.
Red and White! A great combination for aperitif! It will be more exciting to start with two different tastes. The cauliflower soup and the beetroot soup accompanied with buns will be perfect as a start.
Tomato buns, a great side dish in the Chef’s Handyman food blog.
For the dough, combine 2 lb. flour, 4 tbsp. of olive oil, 1 tbsp. of sea salt, 1 tbsp. of sugar, 1.5 oz. of fresh yeast, 16 fl. oz. or 2 cups of lukewarm water.
Tip: Soak yeast in 4 tbsp. of lukewarm water. Add one tsp. of sugar.
Baking time: Bake in oven at 475°F for 20-30 minutes, 1-2 breads. When formed buns, reduce baking time to 18-20 minutes.
Shopping list for 32 oz. of dough:
Flour: 32 oz. of flour
Backing Ingredients: 1.5 oz. yeast, 1 tbsp. sugar
Spices: 1 tbsp. sea salt
Oil: 4 tbsp. olive oil
Water: 2 cups water
Dried Vegetables and Fruits: 7 oz. dried tomatoes (without oil)
Cauliflower soup with Périgord truffle oil, one of the favorites in the Chef’s Handyman food blog
To make soup: Cut cauliflower in pieces. Chop onions and glaze them in a large pan. Add 2 laurel leaves. Add pieces. Deglaze with 1 cup of vegetable stock. Close pan and simmer for 15-20 minutes on low heat. When pieces are soft, mix them with the hand blender. Season the soup to taste with salt and black pepper. Add cream. When soup is too thick, add more hot vegetable stock. To top the soup, sprinkle with Périgord-truffle oil.
Fill the soup in bottles by pit, or serve in cups.
Shopping list for 4 and more serves:
Vegetables: 26 oz-32 oz. or 800-1000 g cauliflower, 1 onion
Stock: 1-2 cups of vegetable stock
Spices: Salt, black pepper, 2 laurel leaves
Dairy Products: 1 cup cream
Oil: Périgord truffle oil
Great color perfect taste, beetroot soup posted in the Chef’s Handyman food blog
To make soup: Cut beetroot in pieces. Chop onions and glaze them in a large pan. Add 2 laurel leaves. Add pieces. Deglaze with 1 cup of vegetable stock. Close pan and simmer for 15-20 minutes on low heat. When pieces are soft, mix them with the hand blender. Season the soup to taste with salt and black pepper. Add horseradish cream. When soup is too thick, add more hot vegetable stock.
Fill the soup in bottles by pit, or serve in cups
Shopping list for 4 and more serves:
Vegetables: 26 oz.-32 oz. or 800-1000 g beetroot, 1 onion
Stock: 3-5 cups of vegetable stock
Spices: Salt, black pepper, 2 laurel leaves
Dairy Products: 1 cup horseradish cream
Have a great time, your Chef’s Handyman team!
Outlook of the next posts in the Chef’s Handyman food blog: White fish with pastis sauce, puff pastry filled with mushrooms and cherry tomatoes, roasted rolled veal stuffed with oriental spiced minced meat.
Short note: We do highly appreciate your feedback. We will not comment feedback messages from search machines or messages without content. These posts will be deleted.
The bread recipe will be published in the Chef’s Handyman app for iPhone/iPad. The cooking recipe can be downloaded in the e-cookbook ‘Free Trial Recipes’. Click on the button on top right in the category screen than push the update button within the mentioned e-cookbook. When the app will be downloaded the first time, this cooking recipe will be already included. The Chef’s Handyman app can be found in the iTunes Store.
