I know, I have been a bad blogger. This month has been a little crazy (to put it mildly) and that has shown here. I have so many cool posts that I’m working on at that I will be finishing soon (among others all my tips for übercool Cologne). So don’t run away just yet, I’m coming back with a bang!
Those of you who follow me on Instagram might have noticed that I threw a little dinner party at my apartment yesterday. The dinner party itself was a long time coming and Alpro‘s 3-course menu was the perfect excuse. I was looking forward to decorating my table with my cute little succulents and the HAY glasses I got for my birthday. Now for the menu itself, you can find all the recipes here. However since I’m really bad at following recipes I did change a few things:
Entrée: Toast with whipped Alpro cream, salmon and fisheggs
The recipe calls for the Alpro yoghurt but I replaced it with the Alpro whipping cream and added in some lime juice, lime zest, peper and salt. Adding zest of a citrus fruit gives a fresh flavor to the dish and contrasts nicely with the fattiness of the salmon and the fish eggs.
With these delicious toasts, I served a Cointreau Fizz Cocktail. In a large cocktail glass, add the juice of half a lime, some frozen berries, 5 cl of Cointreau and soda water. I’ve already had way too many of these because it is just so easy to put together.
Main: Vegetarian Vegetable Quiche with Alpro Tofu
The beauty about this recipe is that it contains red pesto and oh boy, do I love red pesto! It also calls for carrots, paprika and mushrooms but since I love even more veggies I paired it with zucchini. While lightly sauteing the vegetables I added in lots of cayenne pepper for that extra kick and plenty of salt, pepper and oregano. Quiches can sometimes end up a little bland so make sure you season well. After poring the mixture of eggs, cheese, cream and vegetables onto the puff pastry, I topped it off with slices of tomato (yellow and red in my case). Make sure that you remove the inside and the moisture of the tomatoes as much as you can. You want your vegetables as dry as possible.
For the salad I skipped the ready-made dressing and went for a home-made one with honey, lemon juice, olive oil and salt & pepper. My favorite! If you’re looking for a good and affordable white wine to go with the meal, I choose the Barefoot Pinot Grigio from California and was very pleased. It’s light with citrus flavors and most of all very fresh.
Dessert: Chocolate Muffins
All the linked recipes are in Dutch. If you would like me to translate them, give me a holler.
