An invitation to a dinner party always brings with it a certain amount of excitement, but often the appetiser is an underdog. People often reach for standard starters like Vitello Tonato or Beef Carpaccio, but why not go in a more original direction? In this blog post, we share some surprisingly simple, quick, but tasty ánd original starters that are sure to impress your guests.
Bruschetta of goat cheese and figs
Ingredients
- Fresh baguette
- Fresh goat’s cheese
- Fresh figs
- Honey
- Fresh thyme
Preparation
- Slice the baguette and lightly toast them.
- Spread the slices with goat cheese.
- Thinly slice the figs and place them on top of the goat cheese.
- Drizzle some honey over the bruschetta and garnish with fresh thyme.
Roasted pumpkin soup with coconut milk and ginger
Ingredients
- Pumpkin
- Coconut milk
- Fresh ginger
- Onion
- Garlic
- Vegetable broth
- Fresh coriander (optional, as garnish)
- Chili flakes (optional, for extra spice)
Preparation
- Cut the pumpkin into pieces and remove the seeds.
- Roast the squash in the oven until soft.
- Fry onion, garlic and ginger in a pan.
- Add the roasted pumpkin and fry briefly.
- Add coconut milk and vegetable stock and bring to a simmer.
- Puree the soup with a hand blender to a smooth consistency.
- Season with salt, pepper and chilli flakes if necessary.
- Garnish with fresh coriander for a fresh touch.
Asian tempura of prawns
Ingredients
- Shrimp
- Flour
- Corn starch
- Ice water
- Soy sauce
- Rice vinegar
- Honey
- Fresh ginger
- Garlic
- Spring onion (for garnish)
- Spring onion (for garnish)
Preparation
- Make a batter by mixing flour, corn starch and ice water until smooth.
- Add a pinch of salt to the batter.
- Marinate the prawns in a mixture of soy sauce, rice vinegar, honey, ginger and garlic.
- Heat oil in a pan to 180°C.
- Pass the prawns through the batter and deep-fry until golden brown.
- Drain on kitchen paper.
- Garnish with sliced spring onion and sesame seeds.
Beetroot carpaccio with goat cheese and walnuts
Ingredients
- Shrimp
- Flour
- Corn starch
- Ice water
- Soy sauce
- Rice vinegar
- Honey
- Fresh ginger
- Garlic
- Spring onion (for garnish)
- Spring onion (for garnish)
Preparation
- Make a batter by mixing flour, corn starch and ice water until smooth.
- Add a pinch of salt to the batter.
- Marinate the prawns in a mixture of soy sauce, rice vinegar, honey, ginger and garlic.
- Heat oil in a pan to 180°C.
- Pass the prawns through the batter and deep-fry until golden brown.
- Drain on kitchen paper.
- Garnish with sliced spring onion and sesame seeds.
Mini Beef Wellingtons
Ingredients
- Steaks (preferably tenderloin)
- Puff pastry
- Mushrooms
- Onion
- Garlic
- Fresh thyme
- Dijon mustard
- Egg (beaten, for the glaze)
- Salt and pepper
Preparation
- Briefly fry the steaks on both sides in a pan, so they are still red inside. Leave to cool down.
- Briefly fry the steaks on both sides in a pan, so they are still red inside. Leave to cool down.
- Roll out the puff pastry and brush with a thin layer of Dijon mustard.
- Spread the mushroom mixture over the puff pastry.
- Place the fried steaks on top of the mushroom mixture.
- Fold the puff pastry closed and press the edges well. Cut off any excess dough.
- Brush the top with beaten egg for a glossy finish.
- Bake in a preheated oven at 200°C for 20-25 minutes, or until the puff pastry is golden brown.
- Let rest for a few minutes before serving.
With these simple, quick and original starters and appetisers, you will make sure your guests are immediately impressed by your culinary skills. Have fun cooking and enjoy being together!