Need inspiration to impress your guests at your next dinner with friends or family? Here are 2 simple verrine recipes from Cuisineazto prepare: vegetarian and as delicious to the eye as in the mouth!
AVOCADO VERRINES WITH KIRI AND BEETROOT
Ingredients :
4 avocados
200 g of Kiri
2 precooked beets
3 tablespoon of liquid cream 35% MG
1 tablespoon of lemon juice
4 sprigs of chives
10 cl of fresh cream
salt, pepper
Preparation:
- Place the avocado flesh in a blender, add the liquid cream, lemon juice, a pinch of salt and pepper, and mix until you get a smooth texture. Transfer to the serving glasses and set aside.
- Mix the Kiri with the chopped chives and fresh cream.
- Divide the Kiri mixture into the verrines.
- Cut the beetroot into small pieces and mix until you get a smooth texture.
- Transfer the beetroot to the verrines.
- Serve !
CHERRY TOMATO VERRINES WITH PINK RADISHES AND FRESH CHEESE CRUMBLE
Ingredients :
1 tray of yellow cherry tomatoes
1 tray of red cherry tomatoes
1 bunch of pink radishes
1 sprig of basil
1 branch of dill
4 rusks
4 tablespoon of fresh cheese garlic and herbs
4 tablespoon of olive oil
1 tablespoon of balsamic vinegar
30 g of parmesan
Salt, pepper
Preparation:
- Wash and chisel the herbs separately. Wash the cherry tomatoes and cut them into quarters. Wash the radishes, remove the ends and cut them into rounds.
- In a bowl, mix the fresh cheese with the Parmesan, dill and crushed rusks, until crumbs are obtained. Distribute at the bottom of the verrines.
- In another bowl, emulsify the oil and vinegar. Add salt, pepper and basil.
- In the verrines, lay a layer of radish, a layer of yellow tomatoes and another of red tomatoes. Drizzle with vinaigrette.
- Serve !
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SOURCE: cuisineaz.com/diaporamas/verrines-vegetariennes-pleine-de-saveurs-et-de-couleurs-2618/interne/1.aspx