Two aperitif recipes to welcome spring as it should be

That’s all, the worst is over! And by worst I mean the months of January and February, towards which I have boundless disenchantment (if you follow my occasional aperitif recipes, you already know this). We see spring at the end of the tunnel and, to welcome it properly, here are two new seasonal recipes for colorful aperitifs, which reflect the newfound passion for life.

Bites of red beetroot, sesame and Comté mousse

Let’s start with this aperitif which seems sophisticated, but remains relatively simple in its creation. As well as highlighting the beautiful fuchsia of the beets. A recipe from @healthyfood_creation.

Ingredients for 10 bites

For the biscuit:

• 110 g of wheat flour (from t45 to t80)
• 10 g of sesame seeds
• 5 g coconut sugar
• 2 pinches of salt
• 40 g of milk
• 40 g of sesame oil

For the beetroot mousse:

• 100 g of fresh cheese
• 50g cooked red beetroot
• salt and pepper

For training:

• 20 g of Conte
• fresh parsley

Preheat the oven to 180°C (fan or traditional). At the same time, combine all the biscuit ingredients in a large salad bowl, then knead with your hands for a few seconds until you obtain a smooth dough. Spread the mixture on baking paper, cut out circles then place them on the back of the muffin molds, so that they bake following the shape of the domes. Cook for 15 minutes then leave to cool.

For the red beetroot mousse that will garnish your biscuit cups: in a small blender, blend the red beetroot and cream cheese until you obtain a smooth mousse. Season and then put the mixture in a piping bag to garnish the biscuits (if you don’t have any, distribute with a spoon, it’s less cute but it works!)

Before serving, grate a few strips of Comté cheese and add the chopped parsley to your preparation. TA-DAM!

Spinach and courgette marble cake

Ok, the ingredients in this recipe don’t scream “spring” but the colors are there, and the veggies are in season, so yes, it counts! A recipe spotted on the Le Labo de Maman website.

ingredients

• 6 eggs
• 300 g of flour
• A packet of yeast
• 70 ml of oil
• 70 ml of milk
• 250 g of firm-fleshed pumpkin (pumpkin type)
• 200 g Spinach (fresh or frozen)
• salt and pepper
• 3 pinches of powdered nutmeg

Prepare the vegetables in two separate purees. Reserve. In a bowl, beat the eggs for two minutes. Gradually add the flour and yeast. Add the oil, milk, salt, pepper and nutmeg then mix. Separate the dough into two separate bowls. In one add the spinach, in the other the pumpkin puree. In a cake mold, alternately pour the layers of spinach and pumpkin. Bake in a preheated oven at 180°C for about 50 minutes.

Listen to Apéro des Daronnes, Madmoizelle’s show that aims to break down taboos on parenting.