New twist for aperitifs! Delicious bites served in glasses, published in the Chef’s Handyman food blog
No go for fish, caviar and salmon. Why not healthy little bites served in glasses? Red Indian dal with dried fruits and curry or red cabbage with oranges and figs or brown dal served with pomegranate seeds. For the state occasion the plate will be decorated with Christmas candles and material. So the guest may come. The presented salads are full of vitamins. During the cold season, vitamins are still our best friends, right!
Aperitif No 1, published in the Chef’s Handyman Food Blog: Red dal with apricots, bell pepper and sweet corn
Chef’s Handyman Red Dal with Apricots
To make salad, cook one cup of red lentils with two cups of water. When soft, drain the lentils and place them into a bowl. Add chopped yellow sweet pepper, cubed dried apricots and one can of sweet corn.
For the dressing, combine 1 tsp. of sweet mustard, 1 tsp. of agave syrup, 6 tbsp. of olive oil, 2 tbsp. of raspberry vinegar, 1 tbsp. of orange juice and orange rind, salt, black pepper and a dash of chili powder. If a lager quantity is needed double the ingredients.
Pour the dressing over the salad, toss slightly. Fill the salad into small cups or glasses.
Aperitif No 2, published in the Chef’s Handyman Food Blog: Dal with rocket salad and pomegranate seeds
Chef’s Handyman Dal Salad with Pomegranate Seeds
To make salad, cook one cup of brown lentils with two cups of water. When soft, drain the lentils and place them into a bowl. Add chopped rocket salad and pomegranate seeds.
For the dressing, combine 1 tsp. of sweet mustard, 1 tsp. of agave syrup, 6 tbsp. of olive oil, 2 tsp. of curry paste, 2 tbsp. of raspberry vinegar, 1 tbsp. of lemon juice and lemon rind, salt, black pepper and a dash of chili powder. If a lager quantity is needed double the ingredients.
Pour the dressing over the salad, toss slightly. Fill the salad into small cups or glasses.
Aperitif No 3, published in the Chef’s Handyman Food Blog: Red cabbage salad with oranges and figs
Chef’s Handyman Red Cabbage Salad with Oranges
To make red cabbage salad, chop cabbage and place the pieces into a bowl. Add orange slices, pomegranate seeds, chopped dried figs and walnuts.
For the dressing, combine 1 tsp. of sweet mustard, 1 tsp. of agave syrup, 6 tbsp. of olive oil, 2 tbsp. of raspberry vinegar, 1 tbsp. of lemon juice and lemon rind, 2 tbsp. of orange juice, 1 tsp. of orange rind, salt and black pepper. If a lager quantity is needed double the ingredients.
Chef’s Handyman tip: Lentils boiled with salt, will not cook through. Add salt, not before they are soft.
Shopping list for 4 serves:
Vegetables: 1 red cabbage (small one)
Lentils: 100 g or 3.5 Oz. red and brown dal
Fruits: 1 pomegranate, 2 organic oranges, 2 organic lemons
Dried Fruits: 50 g or 1.5 Oz. dried apricots, 4 dried figs
Vinegar, Oil: Olive oil, raspberry vinegar
Baking ingredients: Agave Syrup Salad: 100 g or 3.5 Oz. rocket salad
Spices, Mustard: Sweet mustard, salt, black pepper, chili powder, curry paste
Canned Corn: 1 can
Cheers, yours Chef’s Handyman team!
Outlook of the next blog post published in the Chef’s Handyman Food Blog: More Christmas inspirations.
