A crunchy and fun canapé

People :

4

Preparation time :

45min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

A crunchy and fun canapé
Ingredients

For the nests:

  • 30 gr of fine long noodles (soba type or rice)
  • 2 tablespoons chickpea flour
  • 3 tablespoons mixed seeds (sunflower, pumpkin, sesame)
  • Pepper
  • Turmeric
  • Salt

For the dairy free cream cheese:

  • 125 gr of natural tofu
  • 125 gr of natural soy yogurt
  • Juice of ½ lemon
  • ½ lemon zest
  • 1 tablespoon of chopped fresh dill
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • ½ chopped spring onion
  • 2 tablespoon olive oil

For the surprise:

  • 5/6 strawberries
  • Lemon juice
  • Black pepper
  • 1 teaspoon of agave
Preparation
  1. Preheat the oven to 170 degrees. Boil the noodles and make sure they are well drained.
  2. Make small bit size nests with the noodles then place them on a baking dish covered with baking paper.
  3. Dilute the chickpea flour and turmeric with with water until it has the texture of a beaten egg and place a teaspoon of this mixture onto each nest with a little salt and pepper.
  4. Sprinkle over the seeds and drizzle some olive oil over each nest. Bake until golden and crispy.

To make the diary free cream cheese:

  1. Blend all the ingredients together except the fresh herbs and chopped spring onions.
  2. Now mix in the herbs and onion, leave the mix on a fine sieve or cheesecloth to drain any excess water from the cream cheese for a minimum of 3 hours, it should look like mato.
  3. Cut the strawberries into sixths and macerate with the lemon juice, black pepper and agave.
To assemble the dish
  1. Take a nest and place some cream cheese inside and pop a macerated strawberry on top then a little more cream cheese covering the strawberry. This is a fresh and crunchy canapé perfect for this time of year!

Additional information

People :

4

Preparation time :

45min

Difficulty:

Easy

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