Fruit & Veggie Crisps

I was asked recently if I had any suggestions for passover alternatives to crackers. Yes - Fruit Crisps! They are absolutely wonderful to have with cheese as fruit and cheese have always been a perfect pair. They look stunning and impressive to guests AND they are easy to make.
You can use fruit and vegetable crisps to garnish just about anything - soups, cakes, salads, as a base for an hors d'oeuvre, etc.

How to make them - Use a mandolin to thinly slice fruit (apples and pears work best) or vegetables (beets and sweet potatoes look amazing). Spread them out on a very lightly greased baking tray. Then bake them at a low temperature (200F) for about 2 hours, flipping every 20 minutes. Cool on a wire rack rack.

Let me know how it goes !

x Adele

www.foodstylist.ca

Cucumber Salad Ribbons

Since my last blog entry was all about the formula to make a delicious salad - this entry is how to present it ! I saw this in a restaurant (MoRoCo) earlier this year and thought it was a great idea. Simply use your vegetable peeler and cut strips of an english cucumber lengthwise. In order to use the cucumber ribbon like a belt around your salad, make two small slits halfway through the ribbon at each end (use this to fasten the cucumber together). Fill with your favourite salad and voila  - gorgeous and tasty ! 

x Adele

www.foodstylist.ca