1 pint of cherry tomatoes
a bag of spinach, or arugula salad
1 small can or jar of black, small olives
1/4 cup balsamic vinegar
1/4 tsp corn starch
8 oz feta cheese
Cut one end of each tomato, to leave place for the head. Cut them in half lengthwise, cut half of the back as on the picture.
Cut one end of each olive, then cut in half to make the head.
Cut 1/2″ slices in the cheese. Depending on the size, cut in 4, 6 or 8 wedges.
Put a leaf of salad on each wedge, a ladybug on top.
Dilute the cornstarch in the cold vinegar. Bring to a boil, stir for about one minute until the liquid is more like a cream. Let this cool down, then place in a ziplock, cut a corner and make the dots on the tomatoes.
Voila, bon appétit !
7oz dark chocolate = 1 cup
1 stick butter = 8 tablespoons
1/2 cup slivered almonds
1 box gluten free cookies, preferably shortbread
1 cup powdered sugar + 2 tablespoons for the presentation
Let the chocolate melt with a few drops of water for 1 minute in the microwave.
Add the butter for another 30 seconds.
Mix well. If necessary, add a few more seconds in the microwave.
Add the almonds, cookies broken into small pieces and sugar.
Mix delicately with a fork or spoon.
Put this mixture on a long piece of plastic wrap. Shape like a salami, folding the plastic tightly around. You could also make two small ones.
Keep in the fridge for at least 3 hours or overnight.
Remove the plastic film and dust with the remaining sugar.
Keep at room temperature for one hour, so it’s easier to slice.
You can replace the almonds with hazelnuts halved, peanuts or mini marshmallows.
Bon appétit !