I found the wonderful cookbook “Rezepte aus dem Obstagrten”– translated recipes from the orchard in my library and because I totally fell in love with it, I had to order it this week. This book is amazing and the recipes are totally me. It contains of 130 recipes using different kind of fruit, starting with apples, blueberry, peaches, kiwis or passion fruit recipes. Baked dishes, appetizers fish and meat recipes and many more categories…I decided to make every single recipe in this book. Do you know the movie “Julie and Julia”? It´s a movie about a hobby cook who decides to start a blog posting her experiences while cooking every single recipe of her favorite chef´s cook book. I thought about many cook books, but couldn´t decide which one, so I could do the same as the girl in the movie. Now I finally found the perfect cook book and I will share many more recipes from this cook book with you!
I decide to choose to antipasti recipes which you can have for lunch or dinner. They can be served as wonderful appetizers as well.
Sweet and salty skewers with melon, olives, radishes, and mozzarella cheese (recipe changed by Nadja, because watermelon isn´t seasonal right now)
- 400g melon (watermelon, cantaloupe,…)
- 12 radishes
- basil leaves
- 12 calamata olives
- 4 tbs. of olive oil
Cut watermelon or any other melon into dices. Wash radishes and cut decorative grades into them. wash basil leaves and remove pits from olives. Alternately poke each ingredient and mozzarella balls on skewers. Sprinkle olive oil and pepper on top and serve!
Melon-makis with feta and zucchini
- 1 ripe cantaloupe melon
- 12 basil leaves
- 2 medium sized zucchinis
- 4 tbs. olive oil
- 2 tbs. balsamic vinegar
Peel melon, remove seeds and cut melon in 1cm thick rectangular pieces. Wash basil leaves and cut feta just the way you cut the melon. Peel zucchini lengthwise and blanch (cook) in boiling water for a minute. After a minute move zucchini to a bowl with cold water. Let zucchini drain off on a kitchen towel. Lay 3 zucchini slices and slightly overlap. Layer one basil leaf, one feta and melon piece in the middle and roll up zucchini makis. Add pepper, olive oil and balsamic vinegar on top shortly before serving.