October 4 is not only Animal Day, but this day has also been declared by Wakker Dier as Do not eat animals day. That is why we have put together a delicious, animal-friendly serving board for this vegetarian Friday.
This JoorKitchen serving board contains a combination of autumnal flavors, enriched by the tasty rosemary. You will find this green seasoning in the herb butter, the black ginger, and you can also add it to the fried mushrooms. Together with French cheese and the VEGA bitterbal from Kwekkeboom Oven &Airfryer you can enjoy a luxurious vegetarian snack board!
Ingredients
For the bitterballen
- 1 package Kwekkeboom Oven &Airfryer VEGA bitterballen
- mustard
For the herb butter
- 150 grams of herb butter
- 2 sprigs of fresh rosemary
- 1 clove of garlic
- baked bread
- salt and pepper
For the garlic mushrooms
- 250 grams of chestnut mushrooms
- 1 clove of garlic
- fresh parsley
- salt and pepper
Extra
- 1 portion cheese snacks with honey and coffee powder
- 1 espresso per person
- ginger ale
- rosemary
Preparation
For the herb butter
- Let the herb butter come to room temperature.
- Crush or cut the garlic clove into small pieces.
- Ris the leaves from the rosemary sprigs and cut them as small as possible.
- Then mix the soft butter with the rosemary and garlic and season with plenty of salt and pepper.
- Refrigerate until ready to use.
- Cut the bread into pieces and bake it first if necessary.For the cheese with honey and espresso
- Cut the cheese into cubes and put the honey and espresso each in a separate bowl.
- Put away until use.
For the black ginger
- Make 1 espresso for each person at the table and let it cool.
When serving from the borrel, fill the glasses with ginger ale, add a sprig of rosemary and then pour 1 espresso per person into the glass.
For the bitterballen
- Prepare the bitterballen according to the instructions on the package.
- Make sure you bake the bitterballen shortly before you serve the borrelboard, then the bitterballen is the best.
- Another tip:leave them outside the oven for 2 minutes after baking, then they are at their best!
For the mushrooms
