HI everyone again!
I was so busy cooking, that it took me some time to fix the next recipes for you! But here they are: shot with the help of our stylish hostess: Pia! her very own self.
It was for MARIA magazine, a story about spring, tasting the new Rosé and some good food to go with that.
It’s slowly turning into spring here in Holland, but at the time of the shoot it was still freezing cold. We shot these pictures in my mothers garden, she has a very green one, which we could really use for this story. Pia added some plants and flowers to reach that real springy feeling. It turned out great!
I love little bites and nibbles, slowly sipping wine and chatting with good friends all at the same time. These recipes help you on you way for these occasions. Just add some good olives, some nice charcuterie and cheese and your off!
Have a good one!
Yvette
PS: the blue and white dishes in the picture with the little tarts are my Great Grandmother’s toys!
PPS: the pictures were shot by Jeroen van der Spek
Savoury tarts with smoked chicken, dill and goat cheese…
Preparation in advance: 20 minutes plus 30 minutes for resting and 20 minutes baking time
For about 8 tarts (or 1 large cake)
For the dough:
300 grams flour
150 grams butter + some extra for greasing
Salt to taste
A few drops of ice cold water
For the filling:
1 double smoked chicken breast
150 g goat cheese
3 eggs
200 ml cream
4 el chopped dill
Pepper and salt to taste
You will need 8 individual cake tins
Knead the ingredients for the dough quickly to form a smooth ball. Add some drops of water if it’s a little too dry. Leave in the refrigerator for at least 30 minutes to rest.
Preheat the oven to 180 degrees.
Cut the chicken into small cubes, cut the cheese into 8 slices. Beat the eggs with the cream and sprinkle with salt & pepper. Divide the dough into 8 equal pieces. Grease 8 cake tins with some butter and roll the dough balls out onto a floured worktop. Push the pastry in the tins and cut the rims neatly with a sharp knife. Divide the chicken dices and goat cheese over them, pour the cream mixture on it and sprinkle with the dill.
Bake them in ± 20 minutes till golden. Serve hot or cold with a crisp glass of Rosé.
{Pia’s note: French Boy and I had these gorgeous little tarts for dinner after the shoot and they were DELICIOUS! Yvette, I still have two of your tart tins! I must get them back to you.}
Grilled Haloumi crackers with broad bean & mint dip…
preparation in advance: 10 minutes, preparation: 15 minutes
for the crackers:
250 grams Haloumi (This is a hard Cyprian cheese, you can replace it by old Dutch goat cheese, if you can’t find easily)
300 grams self raising flour
±6 el chopped green herbs
±200 ml boiling water
Extra olive oil and a few ‘not chopped’ herb-leaves for the garnish
for the broad bean & mint dip:
500 grams of broad beans
2 garlic
3 tb spoons chopped fresh mint leaves
4 tb spoons ground Parmesan or Pecorino cheese
±100 ml olive oil
Pepper and salt to taste
Rasp the Haloumi. Mix in your food processor or by hand with the flour and herbs. Whilst kneading, pour in as much boiling water as needed to get to a soft beautiful, non sticky dough. Let it rest for at least 30 minutes.
Clean the beans. Boil them for 5 minutes in salted water and pour them into a sieve. Rinse under cold water and peel the grey skin off, so they look lovely and bright green. Chop them in a food processor with the other ingredients to a coarse pesto.
Heat the grill to the highest position possible. Divide the dough into 12 pieces and roll between your hands to balls. Roll them one by one into very thin elongated forms on a floured surface. Sprinkle with olive oil, garnish with the herbs and lay them carefully down on greased baking tins. Grill in 2-3 minutes till golden brown, turn them over and grill them 2 minutes on the other side. Serve hot with the broad bean-dip!
