Holiday Cocktail Party
Today's a holiday! You could go out to a restaurant, but wouldn't it be more fun to invite your friends over for a lunchtime party?
Crostini peperonata
Attachments
- Thick-Slicing Blade
Ingredients
- Red paprika: 2 (A)
- Yellow paprika: 1 (A)
- Onion: 1/2 (A)
- Garlic: 1 clove
- Red chili pepper: 1 piece
- Olive oil: 40 ml
- Salt: dash
- French bread: adjust to suit your needs
- Italian parsley: to taste
Method
- Insert "A" into the food processor (Thick-Slicing Blade), and start.
- Place the thinly sliced garlic and red chili pepper into a frying pan, then when the aroma is noticeable, insert the ingredients from step (1) and stir fry, then cover with a lid and steam for 10 minutes. Add salt to taste.
- Place the ingredients onto toasted slices of French bread, and garnish with Italian parsley.
Crostini smoked salmon cheese cream
Attachments
- Knife Blade
Ingredients
- Smoked salmon: 150 g
- Cream cheese: 50 g (A)
- Fresh cream: 60 ml (A)
- Salt: dash (A)
- Lettuce: 2 leaves
- French bread: adjust to suit your needs
- Black pepper: dash
- Dill: dash
Method
- Insert the smoked salmon into the food processor (Knife Blade), and start.
- When the smoked salmon is finely chopped, add "A", and start again.
- Place lettuce leafs onto toasted slices of French bread, then put the ingredients on top of the lettuce, sprinkle with black pepper, and top with dill.
Shrimp and cucumber cocktail
Attachments
- Coarse-Shredding Blade
Ingredients
- Cucumber: 2
- Mayonnaise: 30 ml (A)
- Tomato ketchup: 50 ml (A)
- Lemon juice: 5 ml (A)
- Hot sauce: dash (A)
- Boston lettuce: 4 leaves (B)
- Red-leaved chicory: 1 leave (B)
- Small shrimp: 24 (B)
- Thin sliced lemon: 4 (B)
- Chervil: dash
Method
- Insert the cucumber into the food processor (Coarse Shredding Blade), and start.
- Put "A" into a bowl, and mix.
- Put the cucumber and "B" into cocktail glasses, and top with the sauce from step (2).
Turnip and smoked turkey ham roll marinade
Attachments
- Thin-Slicing Blade
Ingredients
- Turnip: 2
- Salt: 1 tsp
- smoked turkey ham: 6 slices
- Lemon juice: 2 tsp
- Olive oil: 50 ml
- Hard or semi-hard cheese, grated: 8 g
- Black pepper: dash
Method
- Insert the turnip into the food processor (Thin-Slicing Blade), and start.
- Sprinkle salt on the turnip and let sit, then squeeze out the moisture, and dry with a paper towel.
- Cut the smoked turkey ham into bite-sized pieces, place the turnip onto the ham and roll up. Then place half cut of olive on top, and spear with a toothpick.
- Arrange the ingredients from step (3) onto a plate, add lemon juice and olive oil, then sprinkle with powdered cheese and black pepper.
Paris-brest
Attachments
- Kneading Blade
- Whipping Blade
Ingredients
- Water: 50 ml (A)
- Milk: 50 ml (A)
- Butter: 50 g (A)
- Sugar: 5 g (A)
- Salt: dash (A)
- Flour: 60 g
- Egg: 2
- Custard cream
- Whip cream
- Sliced almonds: to taste
- Powdered sugar
Method
- Put "A" into a pan and bring to a boil. Change to low heat, then insert sifted flour and mix.
- Once the dough stops sticking to the bottom of the pan and forms a ball, place it into the food processor (Kneading Blade), then start. At this time, divide the egg into several parts and mix it into the dough.
- Insert the dough into a pastry bag, then squeeze it into an 18-cm, two-layered ring, on an oven plate, and sprinkle almond slices onto it.
- Spray water onto the entire surface with an atomizer, then bake in a 180ºC oven for 45 minutes.
- Remove from the oven and let cool. Then cut the two layers in half horizontally. Squeeze the custard cream and whipped cream onto the lower layer, and replace the upper layer. Garnish with sliced almonds and powdered sugar.
