Ideas for starters in winter

Ideas for starters in winter

Beetroot salad with baked goat’s cheese

Preparation

  1. Preheat oven to 180°C (top/bottom heat).
  2. Cut the goat’s cheese roll into 8 slices about 1 to 1.5 cm thick and place on the bread.
  3. Drizzle each slice with 1/2 tsp honey and bake in the oven for about 10 minutes until the cheese begins to colour.
  4. Roughly chop the walnuts and toast them lightly in a dry pan.
  5. Grate about 1 tbsp of orange peel, finely chop the chilli and mix with the vinaigrette ingredients. Add salt and pepper to taste.
  6. Peel and segment the oranges; cut the beetroot into slices.
  7. Wash and dry the salad leaves and arrange on a plate with the orange segments, beetroot slices and walnuts; drizzle with vinaigrette.
  8. Place two of the bread and goat’s cheese slices on each salad portion, add freshly ground black pepper and serve immediately.

Ingredients

  • 1 roll of goat’s cheese
  • 8 slices of French country bread or baguette
  • 4 pre-cooked beetroots
  • 50 g walnuts
  • 100 g rocket
  • 100 g watercress or lamb’s lettuce
  • 8 cherry tomatoes
  • 4 tsp honey
  • 2 oranges, unwaxed
  • 1 chilli, red
  • 3 tbsp Dijon mustard
  • 3-6 tbsp maple syrup
  • 5 tbsp olive oil
  • 3 tbsp lemon juice
  • Salt
  • Pepper

French onion soup

Preparation

  1. Peel onions and garlic and cut into wafer-thin slices.
  2. Heat butter in a saucepan, add onions and garlic, and cook for 20 minutes over a low heat, stirring occasionally.
  3. Preheat the oven to 200 °C.
  4. Add wine to the pot, bring to the boil, simmer for a few minutes and then add the stock.
  5. Heat the soup again until it boils and ladle it into 4 soup bowls.
  6. Toast the bread and add one slide to each bowl.
  7. Sprinkle the soup and bread with cheese and bake in the centre of the oven for 10 minutes.

Ingredients

  • 550 g onions
  • 20 g butter
  • 150 ml dry white wine
  • 1 clove of garlic
  • 1 litre of stock
  • 4 slices of bread
  • 4 tbsp grated Emmental cheese

Tomato tart

Preparation

  1. Cut the tomatoes into slices, salt them and place them on a paper towel to draw out the moisture.
  2. Mix the crème fraîche and mustard in a bowl. Wash the pepper and cut them into strips.
  3. Roll out the dough and lay it out in a round baking tray. Spread the mustard mixture onto the dough and place the peppers and tomatoes on top.
  4. Season with salt and pepper and bake for 25 to 30 minutes.

Ingredients

  • 1 package puff pastry
  • 5-6 large tomatoes
  • 2 tbsp crème fraîche
  • 2 tbsp Dijon mustard
  • 1 yellow pepper
  • Oregano
  • Salt
  • Pepper

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