Finger Food, 3 Recipes

A great pasta dish for any occasion:

_Mini Spring Rolls:_

Whisk together garlic, shrimp meat, cilantro, Chinese cabbage, green onions and egg. Season with fish sauce, a little chili and brown sugar.

Spoon a blob of each onto the rice dough form. Moisten the edges with either water or egg white and roll together.

Fry the spring rolls in hot oil until golden brown, remove and dry on kitchen paper and bring to the table.

_Bresaola canapes:_

Cut pear into wedges and sprinkle with juice of one lemon. Cut the baguette slices in half and butter. Next, place a slice of bresaola and a small pear wedge on each. Stir the cheese until smooth, perhaps adding a little whipped cream. Season with pepper and fill into a piping bag. Squirt a cheese rose on each baguette. Garnish with chive stalks cut in half.

_Vegetable Quiche:_

Clean vegetables, cut broccoli into roses, carrots into slices. Then cook in salted water until al dente, rinse in iced water and drain. Cut mushrooms into quarters and fry in a frying pan with olive oil. Cut leeks into fine rings and fry them as well. Mix all the prepared vegetables with the peas.

Form the puff pastry into small ramekins (portion size!). Next, spread the vegetables evenly on top. Mix whipped cream and eggs and season to taste. Sprinkle the vegetables with cheese and pour the whipped cream and egg mixture over them and sprinkle with cheese.

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