Carnival snacks
easy
75 mins
75 mins
Ingredients
- 100 g Butter cheese (5 slices)
- 1 (62,5 g) Mug of cream cheese with fine herbs of Provence
- 1 TABLESPOON Seasoning mix with basil
- several sheets lollo bianco
- 1/2 package (75 g) Cracker
- 2 packages (300 g each) frozen Rösti-Taler
- 250 g smoked salmon
- 1 collar Dill
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp colourful pepper
- 7-10 Tbsp small lemon wedges
- 1 can(s) (850 ml) Apricots
- 1 package (300 g) frozen meatballs
- 2 TABLESPOONS Oil
- 3 Stem(s) flat leaf parsley
- 1 Pineapple
- 100 g smoked ham (French peppered ham)
- 20 Cape gooseberries to
- 7-10 Tbsp Garnish
Directions
- 1
Place cheese in flakes (30 cm long) on foil. Spread with cream cheese and seasoning mixture. Roll up with the help of the foil, chill for approx. 15 minutes, then cut into approx. 2 cm wide rolls and place on crackers topped with salad. (15 pieces). Spread the deep-frozen Rösti Taler on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 12-15 minutes. Finely dice the salmon. Finely chop the dill, except for a few flags. Mix both. Season with lemon juice and pepper and serve on the talers. Garnish with lemon wedges and dill flags. (16 pieces). Drain the apricots. Fry the meatballs in hot oil for about 10 minutes while turning. Then place a parsley leaf in each apricot half and place a meatball on top (20 pieces). Cut the pineapple into 5 thick slices. Cut out the stalk. Cut the slices into quarters. Stick 1 slice of ham and 1 Cape gooseberry on each slice. (20 pieces)
- 2
(for 10 persons) 1590 kJ/ 380 kcal
- 3
(for 12 people) 1340 kJ/ 320 kcal
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