The drink. A cheerful moment at the end of the day, around four o'clock, which is often accompanied
with an alcoholic snack. In Spain, large Aperol Spritz glasses and terracotta bowls
with olives, chorizo, sardines and patatas bravas adorn the table. In France, a glass of red or white wine
is paired with a delicious piece of cheese and of course some baguette. In Sweden they often go for crispbread
with cream and salmon or an egg with Kalles Kaviar. In Belgium they often take a
shrimp croquette in addition to a beer. And in the low countries the bitterbal and the block of old cheese are invariably favorites. Never
change a winning team and some traditional combinations are gold, but we can shake up the Dutch
drinking board a bit. It's time for Drinks 2.0 – familiar, tasty and cosy,
but just a little bit different. Meet the 'Rainbow', 'Mexican Fiesta' and 'Low-carb' boards. Which plank are you serving soon? Share your culinary creations with us via @stegeman_nl
Rainbow serving board
Fancy a healthy snack platter? Then choose this totally vegetarian rainbow plank. This way you not only get all the colours, but also all your vitamins!
Ingredients:
– crackers
– mixed nuts
– pesto
– green olives
– Stegeman Garden herb spreads
– Stegeman Mediterranean spreads
– 1 yellow pepper
– 2 carrots
– snack tomatoes
– bunch of Sable grapes
– cocktail sticks
Preparation:
1) Peel the carrot and cut into pieces. Cut the bell pepper into strips (just wash the vegetables!)
2) Then divide all ingredients from light to dark on the serving board. Use your
creativity. How about a real rainbow shape, for example?
Mexican fiesta serving board Corn, chips and dips. Ready for a fiesta? Aj-yai-yai!
Ingredients:
– tortilla chips
– 3 corncobs
– butter
– tabasco sauce
– lime
– green olives
– guacamole
– jalapeños
– Stegeman mini Bâton, Bâton, Cervelaat, Garden herbs &Mediterranean spreads
– cocktail sticks
Preparation:
1) For extra juicy corn, cook the cobs in a large pan for 8-12 minutes. Store in the refrigerator until ready to use.
2) Grill the corn cobs on the BBQ for 5 minutes before serving. Serve with butter, Tabasco and lime juice for a Mexican twist.
3) Cut the Cervelaat into slices. Divide all ingredients over a large serving board and let the party begin!
Tip: You can also easily make your own guacamole. To do this, mix the mashed flesh of 2 avocados with 1 finely chopped shallot, juice of 1 lime, 1 diced tomato, salt, pepper and Tabasco to taste. Add tortilla chips and dip!
Low-carb serving board Do you follow a paleo diet or do you prefer to eat low-carb for a day? Don't worry! With this serving board full of goodies you won't miss the carbohydrates for a second.
Ingredients:
– radishes
– celery
– cucumber
– 3 colors snack tomatoes
– yellow pepper
– mixed olives
– cream cheese with garlic and herbs – Stegeman mini Bâton, Bâton and Cervelaat
– cocktail sticks
Preparation:
1) Cut the bell pepper and celery into strips and cucumber and Cervelat into slices. Halve the radishes. (Wash vegetables first!)
2) Serve all ingredients on a nice board and taste!
It's a wrap! Quesadilla bites
These double cheese wraps on a skewer are the perfect snack for all your guests. Choose a tomato or
olive on top! The kids are fans too!
Ingredients:
– mini tortilla wraps
– cream cheese
– grated cheese
– Stegeman Garden herb toppings
– green olives
– snack tomatoes
– cocktail sticks
Preparation:
1) Divide the cream cheese, grated cheese and the Garden Herbs topping over half of the wraps. Cover with the remaining wraps.
2) Heat them briefly on both sides on the grill. Allow to cool slightly and then cut into 8 wedges. Stack the points together with an olive or tomato. Stick through it and enjoy!
