Amuse-Bouche

Something small before dinner, a party or just with a glass of wine or champagne while chilling. I love nibbling on tiny bites, I guess because they are so small you indulge in their flavours in a different way appreciating each mouthful.

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Spicy Shrimp

  • 200 g crayfish ( or large shrimps)
  • 4 tbsp Mayonnaise (pref. Hellmann’s)
  • chives
  • 3-4 tsp Sriracha hot sauce
  • Black pepper
  • Drizzle of Lemon Juice
  • Fish Roe

Chop the crayfish, chives and mix together with the mayonnaise and hot sauce. Add black pepper and a bit of lemon juice. Serve on a spoon. Decorate with roe and finely chopped chives.

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Ricotta Parma ham canapé

  • Parma ham
  • Ciabatta bread
  • Olive Oil
  • Ricotta
  • Cream cheese
  • Blueberries
  • Pomegranate
  • Water cress
  • Finely chopped Chives
  • Black pepper & salt

Cut the breads into thin slices and fry in olive oil on both sides. Leave to cool on a kitchen paper towel with a bit of sprinkled salt on top. Mix the ricotta and cream-cheese together (ratio: More ricotta than cream cheese). Spread the paste on the cooled bread, add a couple of water cress leaves and parma ham. Add blueberries, pomegranate, chives and ground black pepper.

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