Sweet and salty dates to start

Sweet and salty dates

Whenever my Mom and Dad used to invite people over for dinner they always made something a little more special out of the ordinary besides the casual potato chips and nuts as a snickity snack before dinner.

Lets just say I grew up with quite the standards when it comes to hosting dinner parties. So the bar was set when I started hosting my own din din parties. 😉 And we so happened to have one last sunday. With a lot of casual snack and somewhat more out of the ordinary. Obvi.

We had homemade mango chutney with tortilla chips or spelt crackers, cherry tomatoes and dried tomatoes, olive, spelt breadsticks with olive tapenade and bresaola and… the nyummie babies below. Which were an absolute success. We ate dates this way in Italy a few weeks ago and I immediately decided to remake these as soon as possible when we got home.

So this was an excellent occasion to do just that. Ready in the blink of an eye and ahmagad they’re delicious!

You’ll need

  • Medjool dates (I took 2 per person)
  • Breasaola (or any other dried meat)
  • Goat cheese

Directions

Pit the dates and cut them in half.

Fill the each date with some goat cheese.

Wrap the meat around and secure with toothpick.

Done!*

Bon appetit,

xo, Kirsten

*you can pop them in the oven for a while to make the meat crunchy and to melt the goat cheese. But I don’t think it’s necessary. Might work in winter, but since our party was at 30°C we went for ‘the colder the better.

Chicken in a Prosciutto di Parma jacket

Jacket chicken

This dish is great for showing off, because it consists out of layers which – in my modest opinion – always look a tad more fancy than just a plain serving of meat, veggies and potatoes or something like that. Also, there’s not much work to it. And people will love it. At least my mom did. But there’s always the possibility she just said so because I’m her daughter. You know, it’s a parents’ job to like and love everything the kid does. Though, my mamske isn’t one to lie when she doesn’t like something. Anyhow, drifting off topic. Let’s start to cook:

You’ll need (makes 2 servings, about 400 kcal pp)

Preheat your oven to 200° Celsius. Put a large grill pan on a high heat. Add the chicken breasts. I always like to bake them first, so the outside looks crispy and brown (no oven will give you that result no matter how long you keep it in!). Just bake them roughly on the outside, they don’t have to be done on the inside. Take them out of the pan and make an incision/gap right in the middle. Fill up with goat cheese.  You can use any other type of crème cheese, it’ll work just as fine. Wrap around the prosciutto di parma and pop in the oven for about 20 minutes.

Meanwhile heat a large wok pan with some coconut oil. Cut the broccoli and cauliflower into small pieces. Rinse them well before adding them the wok. Stir fry thoroughly. You can add some water to speed up the process. Leave the lit on top.

That is it. Looks pretty and tastes great. And quite easy and quick after a busy workday. (oh: and so healthy!) You can accompany this dish with rice or pasta if you want.

Bon appetit!

xo, Kirsten

Cheese. Meat. Figs.

Wasa with fig

This is my favorite lunch. Or sometimes breakfast. It has it al. Crunch from the crackers, salt from the cheese and meat and sweetness from the figs. I think Figs are my favorite fruit. So good.

Not much to it really, but I’ll share the ‘recipe’ just to make sure. 😉

You’ll need (serves 1 person, about 300 kcal)

  •  4 ‘lightweight’ Wasa Crackers (you can do toasted bread too, if you want. Bit more calories though.)
  • 40g of meat (whatever you prefer here, you can pick prosciutto di parma for example)
  • 40g goat cheese
  • 1 large fig

Directions

As mentioned above, there isn’t really much to explain here. I start by adding goat cheese on my cracker, layer some meat on top and add two or three (depending on size) of fig slices. And DONE.

It tastes delicious!

Bon Appetit.

xo, Kirsten