9 healthy recipes in your kitchen for snacks and appetizers

1/9 - Eggplant with miso.

Soak 2 eggplants for 30 minutes with coarse salt. Mix 80 g of white miso, 2 tablespoons of agave syrup, 2 white wines, 1 sesame oil, 1 teaspoon of soy sauce, 1 sugar, and 1 pinch of ground ginger. Heat the sauce in a small saucepan over medium / low heat. When it boils, stir and turn off the heat after 2 minutes. Preheat the oven to 200 °. Remove the salt from the eggplants, rub them, squeeze them lightly and remove the excess water. Brush the flesh with the sauce, then bake for 30 min. Halfway through cooking, take out the eggplants and add the rest of the sauce.

2/9 - Cauliflower wings.

In a salad bowl, place 1 small teaspoon of ground garlic, 1 pinch of sweet pepper, 2 teaspoons of ground paprika, 1 ground onion, and 130 g of flour. Cut the cauliflower into bouquets and cut the large bouquets in half. On a plate, place 100g of plain corn flakes without sugar and crush them lightly. Add 100ml of vegetable milk to the flour then mix. Preheat the oven to 200 °. Dip the cauliflower in the breadcrumbs, then coat the pieces of cornflakes to place them on baking paper. Repeat the operation until all the cauliflower is used up and bake for 20 min.

3/9 - Stuffed mushrooms.

Place 8 mushrooms (without the feet) in an ovenproof dish, hollow side up. Pour the juice of half a lemon into the dish with 100 ml of water. In the bowl of a blender, place the mushroom stems, 1 stalk of celery cut into sections, half of 1 bunch of parsley, 1 pinch of tarragon, 2 cloves of crushed garlic, 1 onion cut into 4, 15g of margarine, and a little lemon zest. Salt, pepper, and mix. Finely crush 40g of almonds, then brown them in a pan with 15g of breadcrumbs over medium heat. Brown the mixed preparation with a tablespoon of olive oil. Turn off the heat, add 15g of breadcrumbs, and pour in sherry vinegar. Place the stuffing in the cavity of the mushrooms. Sprinkle with the mixture of almonds and breadcrumbs. Bake at 180 ° C for 20 min.

4/9 - Hummus.

Drain 1 can of chickpeas and keep 2 tablespoons of juice. Place them in a blender with the juice, 100g of sesame tahini, the juice of 1 squeezed lemon, 1 crushed garlic clove, salt, pepper, and 1 teaspoon of cumin. Add a good drizzle of olive oil.

5/9 - Tomato-mozzarella skewers.

Rinse 12 tomatoes and cut them in half. Cut 125G of mozzarella into cubes. Rinse 1 branch of basil and chop it. Thread the tomato pieces and the mozzarella cubes onto wooden skewers. Combine 4 tablespoons of olive oil, basil, and 2 pinches of oregano. Brush the skewers with this preparation. Salt and pepper.

6/9 - Avocado toasts.

Peel and mash 2 avocados with a fork and add lemon juice. Wash and finely chop 1 fresh onion. Spread the avocado on 4 slices of bread, place the pieces of fresh onions, a few arugula leaves, and a few cilantro leaves on top. When ready to serve, add a drizzle of olive oil, salt, and pepper.

7/9 - Cucumber bites with salmon and cream cheese.

Wash and cut 2 cucumbers into thick slices. Cut 4 slices of smoked salmon into pieces. Spread a teaspoon of cream cheese on the cucumber slices, then add a piece of smoked salmon. Sprinkle with dill.

8/9 - Bruschetta tomatoes, garlic, basil.

Preheat the oven to 200 ° C and peel 2 cloves of garlic. Rub them on 8 slices of wholemeal bread, pour a drizzle of olive oil, and bake for a few minutes until the bread is golden. Wash and cut 4 tomatoes. In a bowl, mix them with a little olive oil, salt, pepper, and chopped basil leaves. Take the slices of bread out of the oven and sprinkle with tomatoes.

9/9 - Crudités and fresh cheese.

Wash and chop 1 bunch of chives, then mix it with 200g of cottage cheese, 1 teaspoon of mustard, 1 tablespoon of wine vinegar, 1 lemon juice, salt, and pepper. Reserve 2 hours in the fridge. Peel 2 carrots and cut them into sticks. Wash 2 cucumbers and do the same. Fill the verrines with a base of cottage cheese sauce and top with vegetable sticks.