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● Today I offer you 5 recipes for small aperitif verrines for the holidays: delicious and easy to make, they will be perfect to impress your guests on the big day ???? ● Ingredients for the recipes: ● For the pumpkin, hazelnut, bacon and parmesan tuile verrines (for 10 60ml verrines): 1 small pumpkin (670g peeled and cut into pieces) 50g soy cream 1 tbsp. curry powder (Madras curry) Olive oil Salt, Pepper 75g bacon matchsticks 45g whole hazelnuts 30g grated parmesan Fresh parsley to decorate (optional) ● For the red pepper, fresh goat's cheese and chorizo verrines (for 8 60ml verrines): 4 red peppers (320g) 30g soy cream Olive oil Salt, Pepper Herbs from Provence Espelette pepper powder 125g fresh goat's cheese 50g slices of chorizo Fresh parsley to decorate Allow 2/3 slices of sandwich bread to make the crispy sticks ● For the pea, spinach, smoked trout and fresh goat's cheese verrines (for 10 60ml verrines): 120g fresh spinach 315g pre-cooked frozen peas 100g soy cream Olive oil Salt, pepper 30g fresh goat's cheese 2 slices of smoked trout (65g) Fresh parsley and chives to decorate ● For the beetroot and fresh goat's cheese verrines (for 11 60ml verrines): 465g cooked beetroot in pieces 40g fresh goat's cheese Olive oil Salt, pepper 50g small cubes of fresh goat's cheese Fresh parsley to decorate ● For the citrus fruit and mini garlic shrimp verrines (for 15 60ml verrines): 2 grapefruits 2 large oranges 400g cooked mini shrimp Salt, pepper 2 tbsp balsamic cream 4 tbsp olive oil 3 small cloves of garlic Chives for decoration ● Equipment/Ingredients: Reference of my reusable plastic verrines: https://www.amazon.fr/dp/B0BYDKJGGB?r... ● I wish you a good appetite! ● If you want to follow my videos, don't hesitate to subscribe to my channel, it's free! ● Find me on Tuesday and Friday for a new recipe! ● My social networks: Facebook: / justincookingrecettes Instagram: / justincooking ● See you soon! ♡