I’m always on the look out and designing new, amuse bouche, canapes or as I like to call them ‘Foo Faahs’ …It’s a lovely way to greet guests at La Rosilla, along with a cocktail maybe a mojito or my favorite Kir Royale.
Dainty bites, full of artistic flair, maybe with ingredients they haven’t tasted before, well maybe not together.
This week I made Morcilla topped with a fried quails egg, and a sprig of thyme. Together with a Beetroot gazpacho shot, and celery stirrer..refreshing and oh such a fabulous colour. In fact my daughter chose her paint colour for her room, after seeing a ‘Beetroot Shot’ 🙂
Have a go ..
Take two cooked beetroot (not pickled) – Blend with a hand held blender.
Add 2 tbsp of Greek Yogurt.
A good dash of Vodka.
A sprinkling of cumin seeds.
Whiz once more.
I find it easier to decant it into a squeeze bottle.
Decorate with a celery stick, or cucumber and a black olive.
Simply Stylish..with a little wow.