Canapés - a very convenient snacks for big celebrations. They look very elegant and striking in their variety. In addition, these snacks are indispensable for receptions when guests are not sitting at the table, and walk, talk and dance.
|Cooking time 60 minutes||Number of servings -|
First we need to cook the rump. Pour the corn grits with water in a ratio of 1:4 and cook until tender. For 5-7 minutes before end of cooking add semolina brand Mistral. From the usual semolina semolina is made from durum wheat.
The hot mass add salt and spread on a baking sheet or in a form to solidify. the layer should not be very thick, optimally 5 mm. If the form is not silicone, it must be covered with parchment.
Of frozen cake cut out circles and put them in paper molds for muffins.
Sprinkle goat cheese and halves of figs. When serving, sprinkle with pomegranate seeds.
For werenow we use couscous brand Mistral. This cereal is just a lifesaver. Does not require boiling and perfectly absorbs odors and tastes, making it completely versatile.
Couscous salt and pepper, stir well with olive oil. Pour boiling water according to instructions.
In the finished couscous, add chopped orange segments.
Serve in cups, put on top of the couscous, the salmon slices. You can decorate the eggs halibut.
Spring hats we use beans Blanche from the Mistral. It must be soaked for a few hours and boil until soft. Bell pepper and ham very finely chopped.
The finished beans to blend, mix ham and peppers. Salt and pepper to taste.
Mushrooms a good wipe with a cloth, to clean. Remove the legs and films, sprinkle with lemon juice. Stuff the bean mixture. When serving, garnish with parsley and stick skewers.