Prelude to the holidays

Although I still have a post or two on our fall trip (and Alex has a few videos in the waiting room, but given the state of our medical system it’s gonna be a while), just to brighten the short and gloomy winter days leading to Xmas, below are a few easy festive appetiser recipes.

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Pita bread with veggies

The recipe here is for 4 people

Ingredients:

2 pita breads sliced in half

4 sticks asparagus (one can do without or use other green veggie, like green onions or green peppers)

1 small zucchini

4 mushrooms

Handful of cherry tomatoes

Half yellow bell pepper (not necessary, but adds colour)

Pesto (contains garlic)

For those that don’t eat garlic, use tomato and roasted pepper paste. You can use tomato-based paste of your preference.

Feta or cottage cheese

Slices of olives (again, you can skip them)

Preparation:

Slice the zucchini on half- circles, slice mushrooms thin, pepper in small pieces as show on the photo, halve the tomatoes.

In a nonstick pan quickly fry up the mushrooms, zucchini and asparagus for a few minutes and set aside to cool.

Spread the pesto and or the tomato-based paste over the pita bread.

If using, arrange the asparagus or other greens in the centre of the pita bread. Arrange the zucchini around the green stem as in a tree; use your imagination for arranging the rest of the ingredients.

Preheat the oven to 400F. I have a small oven in my Gemini stove, but you can use toaster oven instead or set the rack on the top of your regular oven. You can also broil instead of bake.

Insert the pita breads and toast/bake until the pita bread is well-warmed, but not burned. Serve immediately.

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Guacamole with smoked salmon

For 4 small appetizers

Ingredients:

2 medium avocados

4 slices of smoked salmon

Freshly squeezed lemon or lime juice

Optional a few small pieces of red bell pepper.

Or use store-bought guacamole (it has all the ingredients)

For decoration: rosemary sprigs, olive circles, crumbled feta pieces, pomegranate seeds or anything your imaginations tells you.

Preparation:

If you are not using premade guacamole:

Mash the avocados. Add lemon or lime juice to taste. Salt if you want. Add the pepper pieces.

Scoop the guacamole into 4 serving glasses

Roll the smoked salmon and cut in half

Place a black olive ring in the middle of each glass. Add a few feta crumbles around and stick the rosemary springs in the olives.

Arrange 2 halves of salmon in each serving glass

Decorate with pomegranate seeds

If your guests are not due yet, you can keep the glasses in the fridge for a couple of hours. I cover them with cellophane.

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Festive pears

Ingredients:

Use two pears of your choice for 4 servings. Pears have to be hard.

Two handfuls of cranberries, or about 4 or 5 for each serving, depending on size

Liquid honey

Fetta or cottage cheese

Preparation:

This one is really easy. Cut the pears in halves and scoop out the seeds and the core. Fill with the cheese and arrange the cranberries on top. Place in a baking sheet covered with some water. Pour honey genuinely over each pear. Bake in preheated oven. I use 400F, but each oven is different. Once the pears are cooked (soft) your desert is ready. You can serve hot or cold. If you make more, they will stay in the fridge up to a week.