Weekend : mezze buffet, inspired by Ottolenghi’s ‘Plenty more’

The preperation of a buffet is often a lot of work in advance, but so lovely to serve several little dishes, even for 2-4p.

Kuku, garden bean spread, baba banoush of courgettes (instead of eggplant), rocket salad with red onions will be more than enough. Leftovers are perfect the following day.

Preheat the oven at 200°. Put 600 grams of halved courgettes, 8 unpeeled garlic cloves and 2 sliced (2cm slices) red onions on baking paper. Add a drizzle of olive oil. Bake until well cooked and turn halfway (approx 40 mins total cooking time). Remove the garlic after 15-20 mins). Put the courgettes in a colander to drain. Remove the skin if black or if to hard. Put the red onions and the garlic aside.

Boil the green garden beans until al dente. Squash the beans with a fork. Heat 60 ml of olive oil with the skin of 1 lemon. Leave the skin in the oil to obtain a ‘lemon oil’. Mix the beans with 2 table spoon of the lemon oil, juice of 1 lemon, 1 table spoon of chopped fresh mint, ½ teaspoon of salt and black pepper. In a seperate recipient mix the ovenbaked garlic (remove the skin) with 150 grams of ricotta, 3 table spoons of Greek yoghurt, salt and black pepper. Serve the ricotta mixture with the green beans covered with the lemon oil, grated lemon zeste and chopped mint.

Cut 600 grams of eggplant in long pieces of 7-8 cm long and 1 cm thick. Fry 2 sliced red onions in sunflower oil. Add the eggplant and ½ teaspoon of salt. Bake on a high fire for 15-20 mins. Cool down. Mix 4 eggs, 4 chopped garlic cloves, 2 table spoons of flower, salt and black pepper. Add the eggplant and 2 table spoons of  chopped cranberries. Put all this in a round oven dish (20cm of diameter) covered with greased baking paper. Bake the kuku 35 mins at 200°. Serve warm or at room temperature with freshly chopped parsley. Leftovers can be stored in the fridge and are tasty, even cold.

Mix 100 grams of Greek yoghurt with 15grams of spicy gorgonzola and 1 egg. Heat while stirring (!!not boiling). Squash the courgettes. Add 1 finely chopped garlic clove, pepper and salt. Heat 1 table spoon of butter. Add a pinch of chiliflakes and 1 table spoon of pine nuts. Cover the courgette mixture with the warm yoghurt mixture and finish with the butter mixture, lemon juice and ½ teaspoon of za’atar.

Put the roasted onion slices on rocket salad. Spread some ricotta cheese or goat cheese. Finish with a dressing of 4 table spoons of chopped walnuts, 1 chopped red chili pepper, 1 chopped garlic clove, 3 table spoons of red wine vinegar and 1 table spoon of olive oil.

All done 😉 (will take some time, but a lot of the work can be done in advanced). Put everything on the table and serve with bread.

 


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