Raclette grill selection with various Looye Honeytomatoes appetisers | Looye Kwekers
Sauté finely chopped lemongrass, garlic, ginger, and chili flakes with coconut and salt for a fragrant Thai-inspired base—heat carefully to avoid burning.
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Cooking tools:
- Raclette grill
- Food processor
- Immersion blender
- Garlic press
- Grater
- Skewer
- Pastry brush
- Griddle
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Serving platter
Ingredients
- 180 g Looye Honingtomaten
- 8 sprigs Rosemary
- 200 g Feta
- 50 ml Olive oil
- 2 cloves Garlic
- 5 sprigs Fresh basil
- 70 g Parmesan cheese
- 1 clove Garlic
- 1 pinch Salt
- 50 g garden peas
- 10 g chives
- 3 Eggs
- 3 tbsp Greek yogurt
- 50 g Parmesan cheese
- 300 g Prawns
- 1 stalk Lemongrass
- 1 cm Fresh ginger
- 1 tsp chili flakes
- 3 tbsp grated coconut
- 1 tbsp Olive oil
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