Recipes from Oil & Vinegar
Nice to know
Hors d’œuvre stems from French and literally means 'apart from the meal'. It is a variation of small starters that are served before the main course, mostly in the form of a buffet. The variation of appetizers and an eye-catching presentation will definitely be a successful aperitif.
An impressive starter!
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Groceries
Camembert from the oven • 1 wheel of camembert cheese (or brie) • 2 tbsp Olive Oil Provencal Herbs • 1 tbsp Capperi Salati (capers in salt ), rinsed • 2 tbsp Honey Walnut • sprig of rosemary • Croquets de Provence • cauliflower • ½ apple into small wedges (sprinkle with lemon juice )
Additional : cloche à camembert
Roquefort-hamrolletjes • ½ komkommer ham • bieslook • Délice au Fromage Bleu (spread met Roquefort)
Roquefort- ham rolls • ½ cucumber • ham • chive • Délice au Fromage Bleu (Roquefort cream)
French herbed potato sticks • 1 large potato, cut into long, thin strips •2 tbsp Mix for Roasted Potatoes French Style • 1 tbsp Olive Oil Provencal herbs
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Baked potatoes from the oven are irresistible with this dry herb mix in French style with onion, thyme and salt. Mix 1 tablespoon of herbs with three tablespoons of olive oil and you’re done! Also perfect for seasoning vegetables.
$ 11.95A crunchy texture and delicate taste come together in this toast from France with black olives and almonds. It’s delicious when you combine this with a French tapenade, salad and wine.
$ 8.95This honey that is originally from Tuscany gets its special flavour because of the walnuts. Honey with walnuts is very suitable as an ingredient or garnish for cupcakes or cookies, but it also tastes delicious when you combine it with cheeses.
$ 12.95