Puff-pastry sticks

Ingredients for 20 sticks:
300 g Puff pastry (frozen)
2 Egg yolks
100 g Aged Gouda cheese
Freshly ground pepper
Poppy seeds
Sesame seeds
Caraway seeds
Sea salt

Preparation:
Preheat electric oven to 180 °C. Thaw out puff pastry sheets, grate cheese, and stir egg yolk together with 2 tablespoons of water. Place pastry sheets on top of one another, roll out to a 40 x 40 cm square and brush with half of the egg yolk mixture. Sprinkle grated cheese and pepper on one half of the rolled-out square. Fold the other half over the top and press together firmly. Cut pastry into strips about 1 cm wide. Twist these into curls, place on the baking sheet and brush with remaining egg yolk. Sprinkle with poppy, sesame and caraway seeds and bake approx. 20 minutes until golden brown (electric and gas ovens: 180 °C/Level 3, Convection oven 160 °C).

Preparation time: approx. 15 minutes
Per piece: Joule/Calories: 344/82, Protein: 2,1 g, Fat: 6 g, Carbohydrates: 4 g

Pasta Party Salad

Ingredients for 10 servings:
750 g Elbow macaroni
5 Garlic cloves
10 Tbsp White balsam vinegar
20 Tbsp Olive oil
625 g Mozzarella
150 g Sun-dried tomatoes
150 g Black olives
Several basil leaves
Salt
Pepper

Preparation:
Prepare noodles according to package directions and drain. Peel garlic cloves, press with a garlic press and combine with olive oil and white balsamic vinegar into a dressing. Finely dice mozzarella and sun dried tomatoes, slice olives into thin rings and chop basil. Mix all with noodles, pour dressing over salad and allow to blend well. Arrange salad in bite-sized portions with small lettuce leaves on a platter.

Preparation time: approx. 15 minutes
Per serving: Joule/Calories: 2747/656, Protein: 23,1 g, Fat: 38 g, Carbohydrates: 55 g

Stuffed Cocktail Tomatoes

Ingredients for 20 pieces:
20 Cherry tomatoes (300 g)
1 Small clove of garlic
1/2 bunch of basil
150 g Cream cheese
1 EL Milk
Salt
Pepper

Preparation:
Wash tomatoes, cut small lid off each and remove seeds. Coarsely chop garlic and basil, mix with cream cheese and stir together with a little milk to a smooth consistency. Season to taste with salt and pepper. Fill cored out tomatoes with cream cheese mixture and arrange on a small platter with olives, nuts and other munchies.

Preparation time: approx. 15 minutes
Per piece: Joule/Calories: 150/36, Protein: 1,1 g, Fat: 3 g, Carbohydrates: 1 g

Colorful Skewer Duet

Ingredients for 20 pieces:
200 g Round soft cheese (e.g.: red mould)
1 Kiwi
10 Small strawberries
150 g Feta cheese
1/4 Flat bread (= 100 g)
2 – 3 Tbsp Red pesto sauce
5 each, Large green and black olives
10 Small baguette slices
2 – 3 Tbsp mustard (e.g. fig mustard)
approx. 20 toothpicks or cocktail picks

Preparation:
Slice the soft cheese like a cake into ten wedges, peel the kiwi in, wash the strawberries and cut the kiwi in half slices. Cut Feta cheese into 10 cubes. Slide the flat bread into five wedges, cut open into pockets and spread pesto sauce on each one, then place a cube of Feta cheese and an olive on top and fix with a toothpick.
Spread mustard on the baguette slices, top each with a wedge of the soft cheese, a half slice of kiwi and a strawberry, and fix with a toothpick. Serve the skewer duet on a bed of lettuce (optional).

Preparation time: approx. 20 minutes
Per piece: Joule/Calories: 376/90, Protein: 4,4 g, Fat: 5,0 g, Carbohydrates: 6,0 g