Two simple Fresh appetisers & Spring setting
Despite we are only in February, I couldn’t help myself and pot a few spring arrangements to bring a degree of loveliness into the house. I potted some ivy and deep purple crocus into my main french cast iron vase and individual crocus into separate little pots. I personally think spilling plants like ivy, always add a wild carefree feeling to the arrangement. The latter pots being so small, the tiny crocus bulbs are the perfect size for these. I also added a little bit of moss on the edges for a more natural finish. I couldn’t help and buy a few pots of herbs; some lemon thyme and rosemary and a fresh bouquet of tulips, as they are back in season. Usually after the Christmas season is over, I have an urge to cleanse the house, declutter and make everything light and airy. Immediately after the festive season, I am ready for Spring to arrive that is very wishful thinking, since I live in Finland. I’m happy, days are longer and lighter now which makes me crave for more fresh types of foods. Two easy and simple appetisers that I made last week were endive leaves in caesar salad dressing & slow roasted tomatoes with buffalo mozzarella. Both extremely simple and elegant.
Two simple appetisers : Endive leaves in casear salad dressing & slow roasted tomatoes with buffalo mozzarella
Endive leaves in caesar salad dressing
Endive leaves are a lovely yet simple way to elevate your casual salad giving it that crisp and bitter taste. The creamy garlic infused caesar salad dressing softens the flavour leaving a refined and interesting aftertaste. This takes a few minutes to make and adds a little spring to the house, despite us being only in February.
Ingredients
1/2 garlic cloves (depending on how much garlic you like)
2 anchovies in oil
small handful (15g) of grated parmesan
5 tbsp mayonnaise
1 tbsp lemon juice
Finely grate the garlic, then mash in the anchovies – you can also do this with the edge of a knife on a chopping board. Spoon into a bowl and finely grate in the parmesan, then stir in the mayonnaise and dijon and a little bit of lemon juice. For this recipe, I also toasted a bunch of almond flakes on a dry pan for a bit of extra crunch. Garnish with lots of black pepper.
Slow roasted tomatoes with buffalo mozzarella
Another wonderfully simple appetiser is a good quality buffalo mozzarella (or burrata, which is even better) paried with oven roasted tomatoes.
Ingridents (serves 2)
4-5 tomatoes sliced into quarters
2 whole buffalo mozzarellas
Olive oil/salt/pepper/thyme
Preheat oven to 150˚C.
Line an oven tray with baking paper and spread tomatoes out on it.
Drizzle with oil and sprinkle with salt, pepper and sugar (optional). Add a few herbs on top like thyme or rosemary
Bake for 1 1/4 hours or until slightly shrivelled.
Serve when slightly warm with an entire ball of mozzarella. Drizzle extra oil on top, a sprinkling of salt and pepper and a few twigs of thyme.
