a
M
Open faced sandwiches

Prep time 40 minutes
Serves 2 people

Ingredients
6 x Nicolas Vahé Bruschetta, Oregano
1 soft-boiled egg
1 handful fresh prawns
1 tbsp Nicola Vahé Marinade, Coconut & Mango
1 tbsp fresh coriander
1 avocado
1 handful chopped red pointed cabbage
1 tbsp sprouts
4 Nicolas Vahé Capers, with stalks
1 tbsp Nicolas Vahé Confit, Onion & balsamic vinegar
1 tsp Nicolas Vahé Smoked Almonds
2 boiled potatoes
1 tbsp Nicolas Vahé Mayonnaise, Garlic
1 sliced shallot
1 tbsp flour
300 ml oil
Chives
Pickled red onions

Preparation
Bruschetta with egg and prawns: Spread marinade onto the bruschetta and add sliced egg, prawns, coriander, mayo, pepper and sprouts.

Bruschetta with avocado: Layer with cabbage, onion confit, sliced avocado, capers, chopped almonds and sprouts.

Bruschetta with potato: Coat the shallot in flour and fry in oil at 180°C until golden. Slice the potatoes and add to the bruschetta. Garnish with mayo, shallots, pickled onions and chives.

Bruschetta, Oregano, 150 g.

Bruschetta, Oregano, 150 g.

Marinade, Coconut & Mango, 200 g.

Marinade, Coconut & Mango, 200 g.

Capers, with stalks, 200 g.

Capers, with stalks, 200 g.

Confit, Onion & balsamic vinegar, 140 g.

Confit, Onion & balsamic vinegar, 140 g.

Tonic water, DK., 75 cl.

Nut Mix – Smoked Almonds, 75 g.

Mayonnaise, Garlic, 135 g.

Mayonnaise, Garlic, 135 g.

Hungry for more?

Rhubarb-melon lemonade
Rhubarb-melon lemonade

Prep time 10 minutes Serves 2 people Ingredients 200 g watermelon The juice from 1 lime A small handful of fresh mint Ice cubes 1 bottle of Nicolas Vahé Lemonade / Rhubarb & Raspberry Preparation...

read more
Chicken salad with crispy serrano ham
Chicken salad with crispy serrano ham

Prep time 15 minutes Serves 4 people Ingredients 4 slices of ryebread 4 slices of serrano ham For the pickled onions: 1 glass of Nicolas Vahé Vinegar / Raspberry 200 ml sugar ½ tsp salt 1 large red...

read more
Open-faced sandwich with egg and prawn
Open-faced sandwich with egg and prawn

Prep time 10 minutes Serves 4 people Ingredients 4 eggs 170 g prawns in brine 3 tsp Nicolas Vahé Pesto / Basil & Lemon 4 slices of rye bread Butter A handful of mixed salad 1 piece of hot smoked...

read more