Recipe

Savoury cocktail

Ingredients:

• 3 to 4 melons (depending on the size)
• 200g (10½ oz) mature Gouda cheese
• 100g (3½ oz) purslane

Sauce
• 2 tbsp tomato ketchup
• 1 glass white port
• 1 scoop candied ginger
• 1 cucumber
• pepper and salt

Preparation:

Cut the melons in half and scoop out the seeds. Use a melon ball scooper and make 10 balls per person. Use the scooped-out melon halves for 4 bowls. Cut off a slice from the bottom so that the bowls will stand firmly on the table. Cut the cheese into triangles, 7 per person. Spoon all ingredients for the sauce into the Princess blender and blend until the mixture is very smooth. Add salt and pepper if desired. Pour the sauce over the melon balls. Distribute the cheese triangles and the melon balls with the sauce over the scooped-out melon bowls. Place the filled melon on a plate and place the purslane around it.

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