Saturday I had fun to organize a small aperitif completely vegetarian, all based on vegetables and organic products. Normally aperitifs are produced not just light and often have to be careful what you eat if you want to remain on the line.
I prepared a vegetable vinaigrette with three different sauces, muffins with leeks and emmental, crackers, a jug of Hugo, a salad of couscous, and finally a nice cheesecake with fruit.
Ingredients: one large eggplant half a clove of garlic 1 tablespoon of sesame seeds juice of half a lemon a sprig of thyme or fresh chili powder olive oil salt
Aperitif lovely! While waiting for the recipe for muffins .. Very nice and good day! Reply Delete
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I love the dip of vegetables, especially if hot! sign now! kisses Delete Reply
Sabine .... two blogs, and many passions: cooking, photography, car heater fan travel, animals, interior design, my mountains and my home .... "Two blondes" because I began this adventure with my faithful companion for life Elsa, my labradorina blonde who sadly no more .... for those wishing to contact me in private biondecucina@gmail.com View my complete profile
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