Cold buffet (Page 3)

Avocado with prawns
Avocado with prawns is suitable as a small starter or for the cold buffet. Cut the avocado open all around and remove it from the core by turning it. ...
Back Ham Canapes
Back Ham Canapes taste particularly hearty on rustic whole grain baguette. Cut the baguette into slightly thicker slices and cover with egg salad. ...
Bacon Zucchini Roll with Feta
Bacon Zucchini Roll with Feta Bacon zucchini rolls with feta can be served hot or cold. Cut the courgettes lengthwise into 2 mm thin slices. ...
Beef Tatar Canape
Beef Tatar Canape If you want to treat yourself to something special, you should try Beef Tatar Canape with a freshly fried quail egg. Because all ingredients should be processed as fresh as possible, I would only prepare Beef Tartar Canape in small quantities, e.g. for a festive meal for two. ...
Beef Tatar with quail egg
Beef Tatar with quail egg is a special delicacy, which is suitable as a starter for a festive dinner for two. Since the ingredients for Beef Tatar with Quail Egg are used raw, they should be as fresh as possible and processed on the same day. ...
Black bread with greaves lard
Black bread with greaves lard Black bread with crackling lard tastes especially good with homemade crackling lard. In the 70s, people liked to put this cheap bread spread on the table at a party in a rustic stoneware pot and simply served fresh black bread from the bakery with it. ...
Black Forest Canapes
Black Forest Canapes Black Forest canapés go very well with a rustic buffet and taste particularly hearty with Black Forest ham. For the Black Forest canapés, cut a small grain stick into slices and coat with remoulade. ...
Blini roll with caviar
Blini roll with caviar Blini rolls with caviar are very easy to prepare, as they taste particularly good well chilled. Blini rolls with caviar not only look decorative on the cold buffet, but are also suitable as finger food at a champagne reception. ...
Blinis Fingerfood Canapés
Blinis Fingerfood Canapés Blinis Fingerfood can be prepared very well and served hot or cold. Book wheat flour with yeast and sugar mix. ...

(C)opyright by Marions Kochbuch