I went yesterday to a cocktail party (gosh, does that sound posh) where a friend of mine cooked some tasty yet simple to do amuses bouche, which recipes are to follow.
Voici deux recettes d'amuses bouche préparées par une amie à moi et sa mère.
L'Artémis (I named it after her -well, that's not exactly her name, as I don't think she would like me to post such a thing on the wild wild net.)
Cut out little circles into cuff pastry. Fold them in two. Bake them.
Stuff in with goat's cheese (frothy, white and fresh french kind of cheese) and a tat of thyme. It's reaaa-dy!
Découpez des cercles (ou toute autre forme marrante) dans de la pâte feuilleté, pliez les en deux et faites les cuire. Garnir de fromage de chèvre aromatisé de thym. C'est prêt !
| It kinda looked like that -with cheese. |
Le Léto (I call it that as it was invented by her mom. Yes, I do love greek literature).
Slice thin slices of ham into ham ribbon of approximately 1 or 2 cm. Spread Boursin on it (a frothy, fresh french cheese subtly spiced out with garlic and herb garden). Roll the ribbon and prick it with a thoothpick. It's done, and it's DELICIOUS.
Couper des tranches de jambons en lanières d'environ 1 ou 2 centimètres. Etaler dessus du Boursin (ou alors, montrez-vous créatif). Roulez les lanières sur elles-mêmes et maintenez-les ainsi à l'aide de cure-dents. C'est prêt, et c'est bon ! ^^
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| It absolutely looks like that! |
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