Making appetizers with crackers is the embodiment of lazy people who still want to feel like eating something fancy. Little amuse bouches that don’t need puff pastry or any other elaborate base, just regular – or not, the sour cream & onion is l i f e – Tuc crackers, some topping and there you go. I’m even lazier than all of that, I just put them right onto my cheese plate and I call it a day. Even lazy has levels.
Yesterday with Choumicha at our Santé Plus Magazine weekly cooking class, things were a bit more sophisticated though.
See what I’m talking about ?
Quick glance at the buffet before starting because I love it when there’s enough budget for Boju juices. Apart from being extremely good, these little bottles are just highly photogenic. You know how much I like taking pictures of pretty things. I tried the mango/pineapple/basil juice yesterday and I wish I could just open my fridge right now and find like a dozen of it, but unfortunately my life is not that fancy.
The table setting was once again, too cute for words, and I was blessed to have my favorite flavor in my plate (I’m a very simple girl who gets excited about very simple things). Choumicha set up three different appetizers for us : mackerel with lemony flavored radish, chicken with onion and cream, and finally mini pizzas. Each one had a different TUC as a base and I had a very strong preference for the second one, and not just because she used my favorite flavor in it (okay but it is really that good).
Supreme chicken parts had a special night long marinade in yogurt, turmeric and ginger that made them so very soft and ready to be breaded in blended crackers. After 6 to 8 minutes in the oven (to avoid having them absorb too much oil during frying), they’re fried in a pan and served with some arugula on the side.
And then, this.
I am and will always be a sucker for dessert. Dessert that has cream. Lots of cream. And berries. So when getting acquainted with these beauties; made with a base of original Tuc, shredded coconut and butter, topped with cheesecake and lemon curd, and finished off with raspberries and blueberries (with a raspberry coulis on the side), you know my heart was ready to sing. It’s everything that I’m into.
So after stuffing my face with my cheesecake, I was ready to leave my little cooking haven and go back home to feed my husband Tucs with nothing on top. Best wife award goes to me.
See you soon guys !
Find all the recipes down below :