Ingredients
serves 4

for the skewers 
and salad:
24 Goat Cheese Bites
12 tapas sticks
6 cocktail tomatoes,
in wedges
4 pita breads
1 red onion, sliced
into rings
1 green bell pepper, diced
1 head romaine lettuce, roughly chopped
½ cucumber, cut into half moons
250 g orzo
100 g Kalamata olives

for the dressing:
4 tbsp extra virgin
olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano

for the tzatziki:
3 cloves garlic, crushed
½ cucumber
1 lemon, juice only
250 g Greek yoghurt
1 tbsp extra virgin
olive oil
½ tbsp dried dill

Preparation method
❶ Cook the orzo according to the instructions on the package and leave to cool.
❷ To make the dressing, stir the Dijon mustard, dried oregano, red wine vinegar and olive oil together. Set aside for later use.
❸ Halve the cucumber lengthwise and scoop out the seeds. Grate the cucumber and leave to drain in a clean tea towel over a colander.
❹ Meanwhile, put the Greek yogurt in a bowl with the garlic, lemon juice, dried dill, and olive oil. Squeeze the liquid from the cucumber and add the grated cucumber to the bowl. Season to taste with salt and pepper. Set aside in the refrigerator for later use.
❺ Put the Romaine lettuce, cocktail tomatoes, red onion, bell pepper, cucumber and orzo in a bowl, add the dressing, and toss well. Arrange the salad on a large serving platter, leaving some room for the goat cheese skewers, pita bread, olives, and tzatziki.
❻ Prepare the pita breads according to the instructions on the package. Cut each pita bread into eight wedges and arrange on the serving dish.
❼ Meanwhile, cook the Goat Cheese Bites for 8-10 minutes in a preheated oven at 200°C, 5-6 minutes in the Airfryer at 180°C or fry the bites for 2.5 to 3 minutes in the deep fryer at 175°C until golden brown.
❽ Drain the Goat Cheese Bites on a paper towel and, once you can touch them without burning your fingers, thread two Goat Cheese Bites lengthwise onto a skewer. Repeat this step for all the Goat Cheese Bites and arrange the skewers on the dish before serving.

Serve your guests a surprising and colorful Greek dish! The freshness of the salad and the tzatziki makes for a delicious combination with pita bread and Goat Cheese Bites skewers.

Ingredients
serves 4
16 Natural Battered
Onion Rings
250 g waxy potatoes
300 g wheat flour
250 g crème fraîche
10 g chives, finely chopped
7 g yeast
175 ml lukewarm water
3 tbsp olive oil
½ tsp granulated sugar
1 tsp salt

Preparation method
❶ Put the flour in a bowl with the sugar and half the salt. Next, add the yeast, lukewarm water, and olive oil and knead for 10 minutes to obtain a smooth dough. Place the dough ball in a bowl, cover with a clean tea towel, and leave the dough to rise for an hour in a warm spot.
❷ Meanwhile, use a grater or mandolin to cut the potatoes into thin slices of about 2 mm and cook the slices for approximately 5 minutes in plenty of boiling water with the remaining salt. Drain the potato slices and leave to cool.
❸ Once the dough has risen, preheat the oven to 225°C (fan) and roll the dough out into a rectangle on a sheet of baking paper.
❹ Spread the crème fraîche evenly over the dough, leaving an inch of the edges uncoated. Arrange the potato slices on top of the crème fraîche and season with salt and pepper. Bake the flammkuchen in the preheated oven for 8-10 minutes.
❺ Meanwhile, cooke the Natural Battered Onion Rings in a preheated oven for 15-20 minutes at 225°C, in the Airfryer for 6 minutes at 180°C, or fry the onion rings for 2 minutes in the deep-fat fryer at 175°C.
❻ Remove the flammkuchen from the oven, arrange the onion rings on top and garnish with the chives. Cut into large chunks and serve immediately!

Flammkuchen is the perfect dish for sharing. This twist on the classic French dish features potatoes, crème fraîche, chives, and Natural Battered Onion Rings.

Ingredients
serves 4
4 Mozzarella Tomato Burgers
4 tomatoes, in wedges
1 eggplant
1 zucchini
150 g haricots verts
150 g mixed lettuce
40 g baby spinach
15 g basil, leaves only
6 tbsp extra virgin olive oil
3 tbsp balsamic vinegar

Preparation method
❶ Top and tail the zucchini and eggplant and use a mandolin to thinly slice the vegetables lengthwise.
❷ Grill the aubergine and courgette slices in a griddle pan until nice grill marks appear and the vegetables are done.
❸ In the meantime, cook the haricots verts in a small amount of boiling water for 4-6 minutes.
❹ Arrange the mixed lettuce, baby spinach, basil leaves, tomatoes, haricots verts, and grilled aubergine and courgette slices on a large serving platter.
❺ To make the dressing, stir together the olive oil and the balsamic vinegar and drizzle all over the salad.
❻ Meanwhile, cook the Mozzarella Tomato Burgers for 10 minutes in a preheated oven at 200°C, 6 minutes in the frying pan, turning them halfway through, or fry the burgers for 2 minutes in the deep fryer at 175°C until golden brown.
❼ Cut the burgers into strips, arrange on top of the salad and serve immediately.

This recipe adds a tasty bite to the classic Italian salad. The salad contains tomato, eggplant, zucchini, haricots verts, spinach, and lettuce and is topped with Mozzarella Tomato Burgers.

Ingredients
serves 4
12 Garlic Breaded Mushrooms
2 spring onions, thinly sliced
1 egg, lightly beaten
750 g waxy potatoes
125 g sour cream
1 tsp cornflour
sunflower oil, for frying

Preparation method
❶ Use a box grater to grate the potatoes, then transfer to a clean cheesecloth or tea towel. Over the sink or a bowl, squeeze as much moisture as possible from the potatoes.
❷ Next, put the potatoes in a bowl and add the beaten egg, cornflour and half the spring onions. Stir and season with salt and pepper.
❸ Heat some sunflower oil in a frying pan, spoon two tablespoons of the batter into the pan and flatten into the shape of a pancake with the back of the spoon. Repeat this step until the pan is full and cook the pancakes for about 4-5 minutes per side until golden brown. Repeat until you have used all the batter.
❹ Meanwhile, bake the Garlic Breaded Mushrooms for 12-15 minutes in a preheated oven at 225°C, 3-4 minutes in the Airfryer at 175°C, or fry them for 3-4 minutes in the deep fryer at 175°C, until golden brown.
❺ Arrange the Garlic Breaded Mushrooms on a serving platter, garnish with the remaining spring onions and serve with the sour cream.

These classic potato pancakes from Germany are made with potatoes, eggs and onions. Delicious served with Garlic Breaded Mushrooms and sour cream!

Ingredients
serves 4

for the bocadillas:
4 Broccoli Cheese Nuggets
4 cocktail sticks
2 cloves garlic, crushed
1 zucchini
½ baguette
4 tbsp olive oil
1 tsp dried oregano

for the 'albondigas':
12 Garlic Breaded Mushrooms
2 cloves garlic, crushed
400 g can of diced tomatoes
1 jar (310 g) roasted peppers, drained
2 tsp smoked paprika powder
sunflower oil

for the 'calamari':
12 Natural Battered
Onion Rings
1 lemon, cut into wedges
2 cloves garlic, crushed
1 egg yolk
50 ml sunflower oil
salt

for the tortilla:
12 Goat Cheese Bites
12 cocktail sticks
6 eggs
400 g waxy potatoes
2 tbsp olive oil
salt

for the pinchos:
8 Red Hot Jalapeños
8 cocktail sticks
½ baguette
80 g Manchego, thinly sliced

garnish:
100 g marinated olives
100 g sun-dried tomatoes

Preparation method
for the boccadillas:
❶ Preheat the oven to 175°C.
❷ Stir together the olive oil, garlic and dried oregano.
❸ Cut the baguette into 8 thin slices, brush with the garlic oil and bake the baguettes for 15 minutes until golden brown.
❹ Top and tail the zucchini and use a mandolin to thinly slice the zucchini lengthwise. Grill the zucchini ribbons in a griddle pan until nice grill marks appear.
❺ Bake the Broccoli Cheese Nuggets for 10-12 minutes in a preheated oven at 225°C, 7 minutes in the Airfryer at 180°C or fry the nuggets for 2-3 minutes in the deep fryer at 175°C until golden brown.
❻ Arrange the zucchini ribbons on four of the baguette slices. Put a Broccoli Cheese Nugget on each portion, place another baguette slice on top and fix with a cocktail stick. Serve the boccadillas on an elegant platter or board.

for the albondigas:
❶ Put the drained roasted peppers in a food processor or blender and blend until smooth.
❷ Heat the sunflower oil in a skillet and fry the garlic on low heat until fragrant. Add the roasted peppers, diced tomatoes and smoked paprika to the pan and heat the sauce through. Season to taste with salt and pepper.
❸ Meanwhile, bake the Garlic Breaded Mushrooms for 12-15 minutes in a preheated oven at 225°C, 3-4 minutes in the Airfryer at 175°C, or fry them for 3-4 minutes in the deep fryer at 175°C, until golden brown.
❹ Arrange the Garlic Breaded Mushrooms in a bowl, top with the sauce and serve immediately.

for the 'calamari':
❶ To make the aioli, put the egg yolk and garlic in a bowl and stir with a whisk. While continuing to stir, slowly add the oil. Season to taste with salt.
❷ Meanwhile, cook the Natural Battered Onion Rings in a preheated oven for 15-20 minutes at 225°C, in the Airfryer for 6 minutes at 180°C, or fry the onion rings for 2 minutes in the deep-fat fryer at 175°C.
❸ Arrange the Natural Battered Onion Rings on a plate and serve with lemon wedges and aioli.

for the tortilla:
❶ Preheat the oven to 180°C.
❷ Peel the potatoes, chop them into small cubes, add half the olive oil and season with salt. Toss everything together, transfer to an oven dish and bake for 30 minutes in the preheated oven.
❸ Beat the eggs, pour them over the potatoes and bake the tortilla at the same temperature for another 20 minutes.
❹ Remove the tortilla from the oven dish, cut into wedges and arrange on a serving platter or board.
❺ Next, bake the Goat Cheese Bites for 8-10 minutes in a preheated oven at 200°C, 5-6 minutes in the Airfryer at 180°C or fry the bites for 2.5 to 3 minutes in the deep fryer at 175°C until golden brown.
❻ Top each Goat Cheese Bite with a piece of tortilla, secure with a cocktail stick, and serve.

for the pinchos:
❶ Cut the baguette into slices.
❷ Put a slice of Manchego on each baguette slice and set aside.
❸ Next, bake the Red Hot Jalapeños for 10-12 minutes in a preheated oven at 225°C, 7 minutes in the Airfryer at 180°C or fry the bites for 4 minutes in the deep fryer at 175°C until golden brown.
❹ Arrange the Red Hot Jalapeños on top of the Manchego. Secure the pinchos with cocktail sticks and serve on an elegant platter.

Serve the tapas with the garnish ingredients and some small plates, forks and napkins.

Tapas are the ultimate shared dining experience! Serve your guests this tapas platter with Natural Battered Onion Rings, albondigas made from Garlic Breaded Mushrooms and a Spanish tortilla with Goat Cheese Bites.