Aperidip! 24 original dips to shake up your aperitifs, parties and diners!

Dip Party

Good weather should be coming,... I said should be! And even if the sun does not decide to show up, it does not matter, it is time for parties! As I am preparing my next party, I started to get together all the recipes I have from dips and sauces for a buffet, and guess what? I gathered 23 yummy recipes. I think it is time to share it with you!

Dips are always a great chance to add some veggies and healthy bites to your aperitif or party buffet. 

They usually are quite easy and quick to prepare and only require a blender and fork. To all my parties, I always prepare a huge tray with fresh veggies: cucumber, celery, endives, carrots, sherry tomatoes, radish, bell peppers, button mushrooms. Then, I add some surimi sticks, mini sausages, hard boiled quails eggs, chicken sticks. Finally, I bring together all different kind of crackers and bread from nachos to rice crackers, gressini and foccaccia!


1/ Miso dip 

• 1 tsp. of miso paste  
• 1tsp. of soy sauce
• 1 tsp. of mayonnaise
• 1 tsp. of sesame seeds

 In a bowl, first put the miso paste and stir it to make it softer, add the soy sauce little by little keeping on stirring till you mix it well. Add the mayonnaise, mix well. Spread the sesame seeds on the top. Reserve in the fridge before serving. I find really delicious with green veggies like cucumber or broccoli. Be careful, it becomes addictive!

2/ Goat yoghurt dip

Goat Yoghurt Dip

•     200 grs, of goat yoghurt
•     1 thinly chopped shallot
•     salt and pepper
•     1 handful of pine nuts or nuts
•     1 handful of chives finely chopped
•     2 tsp. of balsamic vinegar
•     1 tbsp. of olive oil

Chop the shallot and chive. Add it to the yoghurt and mix. Add the olive oil and vinegar, salt and pepper. Top with the nuts. Keep it in the fridge before serving. Goat yoghurt is a new discovery for me! The mix of the flavors is just really nice! You can also use it as a salad dressing! Delicious!

3/ Spicy French Mustard dip

• 250 grs. of quark or greek yoghurt
• 2- 3 tbsp. of French mustard depending on the spicy you like it.

 Just mix it together and that is it! It goes deliciously with veggies, but also with cold chicken, surimi and sausages. A classic for me, but if you are not used to French spicy mustard, I may recommend you to try!


4/ Sesame delight dip

•  1 tbs. Of soy sauce
• 1 tbs. of red miso paste
•  2tbs. Of quark
• 1 tsp. Of tahini
• 1 tsp. Of sesame
• 1tsp. Of lemon juice
•  Pepper

Mix all together and check if the seasoning is balanced. The tahini is a quite plain and fatty taste that should be balanced with the soya sauce and the lemon juice. It goes nicely with veggies, rice crackers, surimi, gambas, chicken or tofu.
Another beautiful Japanese influence!


5/ Green peas hummus

•     200 grs. of cooked green peas
•     ½ Lemon juice
•     1 garlic clove
•     1 handful pistachios
•     1 handful of fresh coriander
•     1 tsp. almond paste

Gather in a blender the lemon juice and the almond paste the cooked green peas and crushed garlic. Blend. Add the pistachios and the coriander, blend again shortly. You can spread some drops of pistachio oil if you have on top for the service and sprinkle some crushed pistachio. Serve as a dip with veggies sticks or crackers.
I love to re-invent traditional recipes! I still remember the face of one of my Turkish friend when I served this green peas hummus!!!! He was doubtful! But it is really yummy! 



6/ DIY Guacamole minute

DYI Stephi's guacamole

My guacamole is kindly prepared with ripened avocados, lime juice, garlic, spring onions and fresh coriander! I like it well seasoned with salt, pepper and chili.

Nachos will be put under the oven grill for 10 minutes with young grated gouda cheese before to dip them in the guacamole,...

Sooo,... please! STOP buying already-made-industrial-chemical guacamole where there is NO avocado! Besides the fact that the it is natural, the taste is so much better and you will always be proud of you! 

7/ Stephi's hummus

Stephi's hummus

•     200 grs. If cooked chickpeas
•     ½ Lemon juice
•     1 garlic clove
•     1 handful of sesame
•     1 handful of fresh coriander
•     paprika powder
•     1 tsp. tahini paste
•     pepper
•     sesame oil or extra olive oil

Gather in a blender the lemon juice and the tahini paste the cooked chickpeas and crushed garlic. Blend. Add the pepper and the coriander, blend again shortly. Spread on top the sesame seed, paprika and oil. Serve with veggies sticks or just a nice Turkish bread.


8/ Japanese Tuna dip

• 1 tbs. Of soy sauce
• 1 tbs. of red miso paste
• 2 tbs. Of quark
• 1 tuna in water can (150 grs)
• 1 tsp. Of tahini (sesame paste)
• 1 tsp. Of sesame
• 1 tsp. Of wasabi
• 1 tsp. Of lemon juice
• Pepper

Mix first the tuna with the miso paste and the tahini. Mix from another side the wasabi and quark. When it well mixed together add the 2 mixture together, add the lemon juice and pepper

Mix all together and check if the seasoning is balanced. The tahini is a quite plain and fatty taste that should be balanced with the soy sauce and the lemon juice. It goes nicely with veggies, rice crackers, surimi, gambas, chicken or tofu.
Another beautiful Japanese influence! 

9/ Roquefort dip

• 150 grs of roquefort cheese
• 2 tbsp. of goat yoghurt, or cream
• Pepper
• Nuts

Mash the roquefort in a bowl with a fork and then add the cream or yoghurt. Mix well tell you get a creamy texture. You can also just put it in the blender for few seconds.  Spread the roughly crushed nuts on top and serve. It is just amazing and delicious with endives leaves!


10/ Almond pesto dip

Almond Pesto

• 1 tbsp. of almond powder
• 1 mashed garlic clove
• 1 bunch/handful of basil and other herbs (oregano, coriander)
• 2 tbsp. of parmiggiano reggiano
• 4 tbsp. of olive oil
• Salt and pepper

Place all the ingredients in a blender and mix well till you get a paste. It goes wonderfully with pasta of course, but also veggies or potatoes.
 
11/ Cervelle de canut

• 250 grs of quark or cottage cheese
• 2 mashed garlic cloves
• 1 shallot thinly shopped
• 1 handful of chives and parsley thinly shopped
• 1 tsp. of red wine vinegar
• Salt and pepper

You mix together the ingredients and that’s it! Ready! This is a very traditional recipe from my home in Lyon you can easily order every small restaurant in the city. I find it much more interesting and the taste much stronger that the industrial version you find now in supermarket.


12/ Salsa brava dip

• Paprika powder spicy and not spicy (pimentón)
• Olive oil
• Chicken broth
• 2 tbsp. of wheat flour
• salt and pepper

Warm up the olive oil in a pan at medium heat for 3 minutes. When the oil is warm but not boiling yet, slow down the heat and add the wheat flour and paprika and whisk quickly with a whisk and start to add the chicken broth little by little while you keep on whisking. Keep cooking and stirring till you get the right texture: not too liquid! Add salt and pepper and serve it like that or let it cool. A traditional Spanish recipe that should go with French fries and make patatas bravas! I like the salsa quite spicy!


13/ Stephi's homemade black tapenade

Veggies for Tapenade

• 200 grs of de-boned black olives
• 1 tbs. of capers
• 2  salted anchovies
• 4 tbs. of olive oil

Get together all the ingredients in a mixer and mix it till it becomes a kind of paste. Add some salt and pepper, and it is ready!

You can keep it in the fridge for several days with no problems and I just use it with a lot of different food.

Of course, the most common is to spread on some bread or crackers. You can also use it as a dip with fresh veggies. When I do a party, I always prepare a big tray of veggies and different dips like tapenade. My favorites are radish, carrots, celery, cucumber, cauliflower, sherry tomatoes, endives leaves.

You can also use it in the cooking. For example, with some grilled fish you can serve with it, or steamed veggies. I really love this strong taste that will enhance any simple salad, pasta or fish giving it some sun and Provençal touch!

14/ Special Cocktail dip

• 2 tbsp. of mayonnaise
• 1 tbsp. of ketchup
• 5 drops of Worcester sauce
• Pepper
• Tabasco as you like

A very easy one, for a last minute service! Mix all together and serve with gambas, surimi, cucumber and other veggies!

15/ Pink beetroot dip

• 150 grs of cooked beets roots
• 100 grs of quark
• 1 tsp.of wasabi
• salt and pepper

Peel the beet, cut in pieces. Mix it in the blender with the quark  and wasabi till you get a smooth cream. Add salt and pepper and reserve. The color is just amazing and will boost the decoration of your table! It will go nicely with seaweed crackers, surimi and veggies.

16/ Curry Dip

• 4 tbsp. of Fat yoghurt (Greek for example)
• 1/2 grated apple (choose a sweet variety, not too acid)
• Curry as much as you like it
• Salt and pepper

Just mix together the ingredients and enjoy with some Indian bread or veggies or with chicken, prawns, surimi,... I am so fan of the curry taste!

17/ Anchoiade

• 250 grs. of canned anchovies
• 4 mashed garlic cloves
• 200 ml of olive oil
• 1 tbsp. of pitted black olives 

Put everything in a blender and mix till you get a smooth paste! You can add some vinegar and pepper if you want to  pimp up the taste. This is a very typical recipe from the South of France. I do remember to order it as a starter in a small restaurant in Aix-en-Provence, I was used to go on fridays with my colleagues. This was like a king's dish! It is served with plenty of raw veggies like cawliflowers, endives, radish, carrots, celery sticks, boiled eggs as well! It is a very intense and strong taste that can also be used to spice up your pasta! The other amazing thing about all the pestos and salsas made with olive oil, is that you can keep it in the fridge for 2 weeks!

18/ Romesco dip

• 100 grs. of almond powder
• 1/2 canned peeled tomatoes
•  1 tsp of Pimentón/paprika powder
• 2  mashed garlic cloves
• 1 tbsp. of olive oil
• salt and pepper 

 In a pan cook at medium heat for 5 minutes the garlic with the olive oil. Add the tomatoes, stir and remove from the heat. Blend the tomato sauce. Add the almond powder and paprika. Salt and pepper. Let it cool in the fridge before service! It is delicious with gambas, surimi but also veggies like cawliflower, broccoli. It is a typical sauce from Catalunya in Spain. My recipe is far away from the traditional way, but it works! In Spain they serve this delicious sauce with roasted aubergine and courgette or fesh roasted spring onions.

19/ Thai pesto

• 1 tbsp. of coconut powder
• 1 handful of coriander
• 1 garlic clove
• 1 tbsp. of fresh grated ginger
• 100 ml of olive oil

Place all the ingredients in a blender and mix well till you get a paste. It is a nice and fresh pesto to serve with your rice or spice up your soup, salad, etc... Also nice to serve with rice crackers!

20/ Homemade mayonnaise

All ingredients at room temperature
•    2 eggs's yolks (yellow part)
•    1 tbs. of Dijon Mustard
•    1 tbs. of lemon juice
•    20 cl peanut oil
•    5 cl of olive oil
•    Salt and pepper
 
In a bowl, mix the 2 yolks and the mustard, salt and pepper.
Then with an electric whisk or a blender, add little by little the oils. When finished adding the oil, keep on whisking for 30 sec. faster and then add the lemon juice to the mixture.
Add salt and pepper if necessary and use the mayonnaise within the 3h next hours. Use some kitchen film and let in the fridge before use.

It takes 3 minutes to do it and the taste is just amazing! With seafood, veggies, eggs,... DIY!
 

21/ Wasabi cream dip

• 2 tsp. of wasabi
• 4 tbsp. of heavy cream
• Salt and pepper

Mix the heavy cream with the wasabi, salt and pepper. It goes perfectly with smoked fishes and veggies.

22/ French Vinaigrette sauce
 
In a bowl, put 2 spoons of mustard (spicy Dijon Mustard is recommended), 1 spoon of red wine vinegar, salt and pepper. Start to mix it and add little by little 3 spoons of sunflower oil. Keep on stirring till you get a homogeneous sauce. Always, check if the mix is made to your taste, and add which ever ingredients you like! This is a nice dip for your veggies and do not forget to include green leaves!
 
23/ Chimichurri sauce

• 3 tbsp. of Olive oil
• 1 Garlic clove
• 1 red onion
• 1 handful of fresh parsley
• 1 handful of fresh coriander
• 1 handful of fresh oregano
• 1 tbsp. of red wine vinegar
• Salt and pepper
Clean the leaves. Peel the garlic and the onion. Slice them in very, very thin pieces. Chop finely the herbs. In a bowl get together the ingredients, stir to mix and let it at least 20 minutes a room temperature before serving. You can prepare a large quantity and keep it for 1 month in a dark bottle. It goes very nicely with meat, fish, seafood and salad!

24/ Eggplant caviar

• 1 Eggplant(/aubergine)
• 2 Garlic cloves
• 4 tbsp. of olive oil
• dash of balsamic vinegar
• Salt and pepper
• Sesame seeds

Clean the eggplant, place it on a baking tray with some coarse sea salt below and and cook in the oven for 20 minutes at 180ºC. When the skin is all burnt and it seems that the eggplant is like inflated. Take it off the oven and let it cool.
Open the eggplant and take only the flesh. Place it in a blender, add the sliced garlic and the olive oil. Process for a couple of minutes till you get a smooth paste. Season with the balsamic vinegar, salt and pepper. Serve with some sesame seeds on top. 
I find it just delicious!!!! So good only with some bread and feta cheese!

Here it is! You now have plenty of options, all easy, quick and cheap!

I hope you get loads of ideas and inspiration for your next aperitif, diner or event sandwich spread! Please feel free to share with us your favorite dip and your own recipe on this blog! The more the merrier!

Happy dipping!

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Delicious Bronte's Pistachios and chocolate Brownie by Stephi

This irresistible brownie was my dad's birthday cake we shared together this week at home. I am totally fanatic of the mix of chocolate-pistachio-strawberry, and again this combination was just perfect!

Ingredients for 6 persons:

- 150 grs. of dark chocolate at least with 56% of cocoa

- 2 eggs

- 110 grs. of raw sugar

- 90 grs. of butter

- 90 grs. wheat flour

- 50 grs of pistachios from Bronte

Turn the oven on 180ºC.

Melt the chocolate and butter together in a pan a low heat. Stop when the butter is melted, stir gently and let the chocolate finish to melt and get lukewarm.

In the meanwhile, roast the pistachios in a dry pan for 5 minutes moving them constantly. Reserve.

In a bowl, whisk the eggs with the sugar. Add the chocolate, mix well and add the flour. Finally, add gently the pistachio to the mixture.

Spread the mixture in buttered tart plate or baking tray and put it in the oven for 20 minutes. When the top gets crusty, it is ready. Let it cool. Chocolate cakes are always better the next day,... just to let you know,... but It is tremendously difficult to resist and wait 1 day before to eat it!

I just sliced some fresh strawberries on top and add a spoon of whipped cream,...delicious!!!!

a ppetit voyage is much more than reviews and recipes!

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 Feel free to contact us and ask for a private dinner or party with your friends or colleagues: Birthdays, Bachelors, Baby shower, etc...

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Happy Energy Black Beans Salad in a whirlwind of colors and flavors

My Happy Salad!

Let me just share my dinner with you,... Tonight, I was so tired and depressed (yes, it also happens to me!), I did not want to cook,... But, still, I wanted to feel good and take care of my body. 

I could have grab a bag of chips,... but I had to go out to buy it,... too lazy,...

I just started to gather ingredients I have in my fridge and shelf. The result is just soooo delicious, I could not wait to share it with you! Just look at these colors!!!! Isn't it yummy?

Ingredients:

-  140 grs. black beans (cooked)

- 1 green bell pepper

- 2 celery sticks

- 1 garlic clove

- 1 tbsp. of fried onion

- 1tsp. of curcuma

- 1tsp. of cumin seeds

- 2 tbsp. of olive oil

- 2 tbsp. of soy sauce

- 1 tbsp. of lemon juice

- a handful of walnuts

- a handful of dried cranberries or goji berries

- a handful of fresh coriander

- black pepper

Drain the cooked beans properly. Wash and slice thinly the bell pepper and the celery. Chop the garlic. Gather the veggies in a bowl.  

Mix everything together and enjoy,... this is a high complex taste, but it is just amazing!

All these amazing flavors, all these colors, all these textures! The smooth of the beans is balanced with the crunchy of the celery and bell pepper, the walnuts as well. Then the mix of spices is just like an explosion for your senses! And the colors, the greens, the black, the deep yellow of the curcuma,... wow!!!! This is like being in a carnival!

And the best thing is that it is a energy cocktail for your body that will make you feel just great! So do not hesitate to try it!

And if you want to learn more about all the benefits of healthy food but also want to cook delicious, why don't you join us at our next cooking workshop with the nutritionist Cecilia Götherstrom! Register now on the Meetup website: http://www.meetup.com/The-Haarlem-Wine-Tasting-and-Cooking-Meetup-Group/events/102769872/ 

a ppetit voyage is much more than reviews and recipes!

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A ppetit Voyage agenda is updated regularly, so come and visit our website www.appetitvoyage.com to check the next workshops, either for cooking or wine tasting!

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A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

Asian green beans casserole

This is a very quick and easy recipe, I created on the spot for an improvised dinner at home. Green beans go very well with some spicy and the mix of flavors and tastes get into a perfect balance! An easy dish to enjoy with friends!

 

Ingredients for 6 persons:

 

- 1 garlic clove

- 1 shallot

- 450 grs of cooked green beans

- 250 grs. of smoked tofu

- 1/2 fresh chili

- 2 tsps. of Tamarind paste

- 4 tbsp. of Teriyaki sauce

- 1 tbsp. of Soy sauce

- olive oil

- salt and pepper

In a pan, put 1 tbsp of olive oil, the chopped garlic and shallot and let it get golden for 4 minutes at medium heat. Then add the green beans, stir for 5 minutes. Add the tofu. Add the thinly sliced chili, the tamarind paste, teriyaki sauce and soy sauce, mix well and let 2 more minutes. That is it!

Serve with a coconut rice. The complex tastes and flavors are really balanced and this is not too spicy. Really delicious as side dish if you cook any Asian style food!

a ppetit voyage is much more than reviews and recipes!

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A ppetit Voyage agenda is updated regularly, so come and visit our website www.appetitvoyage.com to check the next workshops, either for cooking or wine tasting!

 Feel free to contact us and ask for a private dinner or party with your friends or colleagues: Birthdays, Bachelors, Baby shower, etc...

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Strawberry tartare and citric mascarpone mousse

Spring is finally here, it seems, and strawberries are already everywhere on the markets stands! It is time to celebrate and refresh our palates and discover new sensations! I know, it sounds a little bit too much! But really, we were waiting for the spring for soooo long, and today, I feel just like taking every bite of life and be happy!

Yesterday, I was explaining to my friends at a dinner, that strawberries really get their kick when you add some balsamic vinegar, black pepper or mint. We usually try to exalt the taste with the sugar, but I never really liked sweet strawberries,... What I want it is the strong taste of the strawberries like the ones I was eating in my grandma's garden! Nowadays, the taste of this delicate and beautiful fruit is most of the time forgotten or hidden behind the industry that is focused more on the size and the color of the fruit that its aroma!

This is an easy recipe, quite quick and so original that your friends will be impressed! My friends loved it and it is a very original and Asian influence!

 

For 8 persons:

The mascarpone mousse:

- 120 grs of mascarpone

- 1 lemon

- 1 tbs. of agave syrup

- 2 whites of eggs

The strawberries tartare:

-  250 grs. of strawberries

- 1 handful of fresh Thai basil leaves

- black pepper

- 1 lime

- 2 tbs. vanilla sugar

1/ First prepare the tartare. Clean the strawberries gently, dry them in kitchen paper, cut the stem and then cut the strawberries in small pieces.

2/ In a bowl, put the strawberries, add the basil thinly sliced, some fresh grounded black pepper, and 2 table spoons of vanilla sugar. Grate the skin of the lime and then add also 1/2 of the juice. Mix smoothly and reserve in the fridge.

These 2 steps can be made in advance and at least 30 minutes before service in order that all the flavours get together.

3/ Prepare the mascarpone mousse, stirring the mascarpone with the agave syrup. I chose this syrup because it is easier mix with the cream cheese and will give a light caramel taste to the mousse.

4/ Grate the skin of the lemon and add to the mascarpone mixture as well as 1/2 of the juice. Stir and mix. Reserve in the fridge. Again, this step can be made in advance.

5/ Just before service, get the white eggs stiff and mix them delicately with the mascarpone cream.

6/ In a  small glass or bowl, put the strawberries and top them with the mascarpone mousse. Decorate with some basil leave or pistachio powder and serve!

The taste of the strawberries with the Thai basil is just amazing! The tartare is fresh with a liquorice hint, but also stronger thanks to the black pepper, not too sweet, not bitter at all! The mascarpone mousse is just like a piece of cloud, fluffy and creamy that will fit sooo well with the strawberries. Again the citric hint balances the creamy and fat texture. Piece of heaven!

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Easter ideas: quick and easy recipes!

Easter is always a very nice occasion to celebrate spring, new vegetables, fresh flavors and share it with family and friends!

I retrieved some delicious recipes from the blog to give you ideas for the Easter menu!

As you may know, I often feel like a big kid and do not forget the good time spent during Easter, looking for the chocolate eggs in the garden! I suppose you will prefer to be with your kids playing in the garden than sweating to make a great but complicated menu!

All these recipes are easy and quick! Some of them are even more everyday recipe than special ones! But you can turn an easy recipe, with common ingredients into a special dish for Easter with a little bit of inspiration!

My best menu for Easter would be:

For appetizer, I would love a small refreshing verrine of beet, wasabi and smoked eel. The fresh taste and the nice colors will be amusing and will let the people to get into the spring mood!

You can also imagine a carrot salad dressed in the plate as a nest where a couple of hard boiled quails eggs will be laying,... this is a nice interpretation of Easter!

Then, I would choose traditional dishes, like an asparagus salad with mimosa eggs! Then, a spring lamb navarin with fresh veggies,... absolutely delicious!

As dessert, I will propose a vacherin! A ice cream cake you can easily make yourself and in advance!

More ideas to pick up:

Starters:

- verrines: the secret is to put your usual starter into a small glass! You will impress you guests!

- tabouleh: this is a fresh salad to be served with plenty of fresh herbs to stick to the spring mindset! Add some quails' eggs for an Easter touch!

- Misa's wontons: just nice to eat with your fingers,...

- Easter aspics: another great opportunity to play with spring ingredients and reference to Easter: fresh herbs, carrot, egg!

- Fried goat chicken: a fresh lettuce salad bed for an easy and elegant starter!

Main dish:

- Grilled fish: a light option also cooked with a lot of herbs, and with an Asian touch for a something different and surprising instead of the traditional lamb leg!

- Veal blanquette: cooked and served with spring potatoes, carrots and onions, it could just be delicious! A family dish that take some time to cook, but can be done in advance and heat just before serving!

- Express pork stew: I love pork loin when it is cooked for hours and just melt in your mouth! Serve some sauteed potatoes and enjoy!

Desserts:

- Cheese cake with apples or chocolate: a fresh dessert to finish the meal, with different flavors,... choose your favorite!

- Yogurt custard tart: a personal recipe, that all my friends love! Surprise your guests with a new dessert this year!

- Panna cotta: a classic dessert, but so creamy! we can´t resist it!

- Green tea jelly: a great option to stick in the spring mindset,... decorate the top of the jellies with fresh strawberries and whipped cream,... presented in small glasses, the colors and texture mix will be just impressive!

- Pear Tart: a traditional French tart!

Do not forget to decorate your table with fresh pastel colors: green and yellow,... put some fresh flowers: tulips, narcissus, hyacinths,... they are blooming now!

And of course, Easter, would not be Easter without chocolate eggs!!!!

I wish you to spend a fantastic Easter weekend and to enjoy the renewal of a the nature!

a ppetit voyage is much more than reviews and recipes!

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A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

Pumpkin quesadillas

Pumpkin Quesadillas

This is a quick and easy recipe for a comfy diner which will be also healthy! This is so my version of the Mexican quesadillas, one of my favorite dish there!

For 2 persons:
200 grs. of pumpkin
1 garlic clove
coriander powder
100grs of bacon
1/2 tsp. paprika powder
pepper
50 grs. of Comté
2 corn tortillas

In a fried pan, peel and slice the garlic clove with the bacon at medium heat till the fat melt and it goes golden. 

Peel and slice in chunk the pumpkin. Add it in the pan and let it cook for 8 minutes.

Add the coriander and paprika powder and the pepper. Stir and reserve.

Turn on the oven on the grill position. Place 1 tortilla on a baking tray, spread the pumpkin mixture on top. Spread the cheese on top and add a second tortilla on top. You can also fold the tortilla in cone and feel it with the pumpkin and the cheese.

Place in the oven for 10 minutes till the cheese melt. Serve straight away!

Enjoy!

a ppetit voyage is much more than reviews and recipes!

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A ppetit Voyage agenda is updated regularly, so come and visit our website www.appetitvoyage.com to check the next workshops, either for cooking or wine tasting!

 Feel free to contact us and ask for a private dinner or party with your friends or colleagues: Birthdays, Bachelors, Baby shower, etc...

 cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!