Chilled tomato soup with bulgur salad and greens, crispy chorizo, capers and ice.
Bruschetta with a variety of pestos, tapenade, bruschetta ”spread”, cheese, topped with fresh tomato, serrano ham, salami and crunchy salad.
Chilled tomato soup
Prep time 60 minutes
Serves 10-15 people
2 finely chopped cloves of garlic
2 large, coarsely chopped onions
250 g celery in cubes
250 g carrots in cubes
250 g peeled apple wedges
2 cans of chopped tomatoes, about 400 g
70 g tomato purée
2 glasses of Nicolas Vahé Tomato Sauce, Olive & Capers
700 – 1000 ml vegetable stock
Nicolas Vahé Salt, French Sea
3 tbsp sugar
1 bag of Nicolas Vahé Bulgur
15-30 slices of chorizo
2 large handfuls of coarsely chopped parsley
1 large handful of coarsely chopped basil
2 finely chopped red onions
2 large, finely chopped snack peppers
10-15 large ice cubes
1 large handful of fresh thyme
Heat the oil in a large saucepan. Sauté all vegetables, add chopped tomatoes, purée and sauce. Let it simmer until tender.
Blend it until smooth.
Add the stock and add salt and sugar to taste.
Remove from the stove, let it cool down and put it in the fridge.
Boil the bulgur as written on the bag. Drain and let it cool.
Cut the chorizo into thin slices. Put them on a baking tray with baking paper and bake in the oven at 180 °C for about 10-15 minutes.
Mix bulgur, red onions, parsley and snack pepper.
Serve the soup chilled in a small Nicolas Vahé bowl, topped with bulgur, chorizo, an ice cube and thyme.
Bruschetta with cream cheese, tapenade and fresh tomatoes
Prep time 15 minutes
Serves 4 people
100 g neutral cream cheese
4 slices of Nicolas Vahé Bruschetta, Garlic
1 glass of Nicolas Vahé Tapenade, Sundried Tomatoes
1 clove of squeezed garlic
1 handful fresh thyme – a handful finely chopped and 4-8 leaves
12 fresh cherry tomatoes in a variety of colours
Nicolas Vahé Salt, Parmesan, Tomato & Basil
Spread cream cheese on the four slices of bruschetta.
Mix tapenade, garlic and fresh thyme and add a spoonful to each slice.
Top with fresh tomatoes and a few basil leaves.
Add salt to taste.
Bruschetta with pesto & bruschetta spread, ham and peach
Prep time 15 minutes
Serves 4 people
80 g grated mozzarella
1 tsp Nicolas Vahé Pesto, Basil & Parmesan
1 tsp Nicolas Vahé Bruschetta, Artichoke & Tomato
4 slices of Nicolas Vahé Bruschetta Bread, Oregano
4-8 slices of serrano ham
1 thinly sliced peach
Nicolas Vahé Salt, Black Sea Salt
Mix mozzarella with pesto and bruschetta spread.
Spread on the slices of bruschetta bread and bake in the oven at 180 °C for 5-10 minutes until the cheese is melted and golden.
Top with 1-2 slices of ham, peach and salt.
Garnish with fresh oregano.
Tomato Sauce, Olives & Capers, 330 ml
Salt, French Sea, 335 g.
Organic Bulgur, 350 g.
Bruschetta, Garlic, 150 g.
Tapenade, Sundried Tomatoes, 135 g.
Salt, Parmesan, Tomato & Basil, 300 g.
Pesto, Basil & Parmesan, 135 g.
Bruschetta, Artichoke & Tomato, 140 g.
Bruschetta, Oregano, 150 g.
Salt, Black, 320 g.
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