5 eggs
2 tablespoons butter
3 tablespoons grated Maasdam cheese
1 clove garlic
Salt and pepper, to taste
Hard-boil the eggs. Chill and shell them. Cut them into halves lengthwise. Remove the yolks and rub them through a sieve. Melt the butter and mix with the cheese, yolks, garlic, salt, pepper. Fill the eggs with this paste and chill.
2 eggs, hardboiled
200 g. cooked tongue
50 g. butter
3 tablespoons single cream
1 tablespoon finely chopped dill
1 tablespoon brandy
Salt and pepper, to taste
Cut the tongue into small pieces and soften the butter. Put the tongue, butter and chopped eggs into a bowl and bind together, then add the cream, dill and brandy.
Season to taste.
Refrigerate for 1 – 2 hours until firm.
1.5 kg eggplanta
2 garlic clove, minced
5 tablespoons olive oil
500 gr fresh ripe tomatoes, peeled and chopped
1 tablespoon lemon juice
1 cup natural yogurt
Salt and pepper to taste
Preheat the oven to 180°C (350°F, Gas 4). Put the eggplants, tomatoes and garlic on an oiled rack over a roasting tin. Bake in the oven for 25-30 minutes, or until soft and leave to cool.
Remove the baked aubergine flesh and puree it with tomatoes and garlic in a food processor until smooth. Add the remaining oil and mix again.
Spoon into a bowl. Stir in lemon juice, yogurt, salt and pepper. Cover and chill for at least 1 hour hours.
Serve with flat breads, pita breads or tosted bread.
250 gr chicken livers
2-3 onions, chopped
4 tablespoons vegetable oil
2 tablespoons butter
3 spring onions, chopped
2 tablespoons fresh dill, chopped
2 hard-boiled eggs, roughly chopped or diced
3 tablespoons mayonnaise
Salt and pepper, to taste
In a small frying pan, melt butter and fry livers until ready, livers must be firm but not dry.
Remove livers to the bowl and set aside.
Add the oil to the frying pan and wait till very hot. Add the onions and fry it until well browned and beginning to crisp, and caramelized around the edges. Add salt and pepper.
Finely hand-chop the livers, use a round-bladed knife. Place it a bowl and mix in the fried onions, oil, onions, eggs, dill and mayonnaise.
Cover and chill the livers for half an hour or until firm.