Appetizers

On this page, all allergen-free recipes are listed. However, please note that the recipes may still contain allergens. Each recipe indicates which allergens it is free from.

Please keep in mind that allergens may vary depending on the product and manufacturer, so always check the allergen information on the packaging of the purchased products.

If you have any questions, feel free to contact us.

Appetizers

Egg Salad

Avocado salad

Gluten-free snack platter

Snack platter

Chicken nuggets

Fresh Avocado Salad

(8-10 servings)

Preparation: see the preparation video via the above social media

1. Put a (sauce)pan with water on medium-high heat and bring the water to a boil. Add the eggs to the boiling water and hard boil them for 8 minutes. Rinse the eggs under cold water to make peeling easier.
2. Finely chop the dill and chives.
3. Wash the lemon and zest the peel.
4. Scoop the flesh out of the avocado, mash the avocado with a fork, and mix the juice of half a lemon into the avocado to prevent discoloration.
5. Wash the cucumber. The cucumber can be used with or without the peel, according to preference. If without peel, peel the cucumber. Cut the cucumber into small cubes.
6. Once the eggs have cooled, cut them into small cubes/pieces.
7. Take a bowl or deep plate to mix all the ingredients, including the cottage cheese, into a salad. Add pepper and salt to taste.

Great for serving on bread, toast, crackers, or as a canapé at a gathering.

Chicken nuggets

(12-14 pieces)

Instructions: see the preparation video via the above social media

1. Finely chop the cornflakes in a food processor or crush them flat with a rolling pin.
2. Take 4 deep plates and a plate or cutting board where the chicken nuggets can be placed once they are ready.
3. Place the mince and the spices on a plate and mix well. Make balls with a diameter of 1.5 cm and flatten them, shaping them into chicken nuggets.
4. Place the cornstarch, eggs, and finely crushed cornflakes on the other plates.
5. Place the plates close to each other and repeat the following until all the mince is covered and ready to go into the Airfryer.
6. Dip a chicken nugget into the egg, then into the cornstarch, then back into the egg, and finally into the cornflakes. Make sure the entire chicken nugget is covered at each step.

Once all chicken nuggets are ready, place them in the removable tray of the Airfryer. Bake the chicken nuggets for 12 minutes at 180 degrees Celsius. Turn the chicken nuggets halfway through.

Snack platter

(8-10 people)

Preparation method: see the preparation video via the above social media

If a very full snack platter is desired, arrange everything on 1 or 2 snack platters. Keep the cheese separate from the cold cuts.

1. Remove the cheeses from the refrigerator about 30 minutes before serving to allow them to come to room temperature for optimal flavor.
2. Cut the cheeses and cold cuts in half and place them on the snack platter. Keep the rest for later to refill the platter if it runs out.
3. Wrap the prosciutto crudo truffle and place it on the snack platter.
4. Place the cheese sticks on the platter.
5. Place the hummus and olives in two bowls. Provide a spoon for the hummus and cocktail sticks for the olives.
6. Place some crackers between the cheeses and cold cuts.

Variation: Chutney, such as fig, goes well with stronger (blue mold) cheeses.

Variation: Add blue grapes and slices of pear to the platter, delicious with the cheeses.

Egg salad

(6-8 servings)

Instructions: see the preparation video via the above social media

1. Place a pot of water on the stove and bring it to a boil. Add the eggs to the pot and boil the eggs for 8 minutes until hard-boiled. Drain the water and let the eggs cool under cold running water. Allow the eggs to cool in cold water.
2. Peel the eggs, halve them, and remove the yolks from the whites, placing the yolks in a bowl.
3. Cut the egg whites into small cubes of about 0.5 cm. Finely chop the chives.
4. Add the mayonnaise, curry powder, pepper, and salt to the egg yolks and mash with a fork until smooth. Add the egg whites and chives and mix everything together.

The egg salad is delicious on bread, crackers, or as an appetizer on a toast. It also goes well with salad. Enjoy!

Gluten-free snack platter

(6-8 people)

Preparation method: see the preparation video via the above social media

If a very full snack platter is desired, arrange everything on 1 or 2 snack platters. Keep the cheese separate from the cold cuts.

1. Remove the cheeses from the refrigerator about 30 minutes before serving to allow them to come to room temperature for optimal flavor.
2. Cut the cheeses and cold cuts in half and place them on the snack platter. Keep the rest for later to refill the platter if it runs out.
3. Place the hummus and olives in two bowls. Provide a spoon for the hummus and cocktail sticks for the olives.
4. Place some crackers between the cheeses and cold cuts.