Appetizers

Kiri® Borak Style Sambouseks

Kiri® Borak Style Sambouseks

Ingredients:

“For the Kiri® Cream Filling

  • 16 Kiri® Square Portions
  • 500g spinach
  • 1 large onion, diced
  • 4 tablespoons olive oil
  • Salt and pepper, to taste

For the Wrappers

  • 20 Samosa leaves
  • 2 tablespoons butter, melted

For the Flour Paste

  • 2 tablespoons all-purpose flour
  • 4 tablespoons water
  • For Decoration
  • 2 tablespoons nigella seeds”

“Step 1: Prepare the Kiri® cream filling

  1. In a pan over medium heat, heat the olive oil. Add the onion and a pinch of salt. Cook for 2 minutes.
  2. Add the spinach, season with pepper and cook until the spinach wilts down.
  3. In a medium bowl, mash the Kiri® square portions with a fork.
  4. Drain the cooked spinach mixture to get rid of excess water and mix it with the mashed Kiri®.

Step 2: Assemble the samosas

  1. In a small bowl, add water and flour and mix to make the flour paste.
  2. Cut the samosa leaves with a knife to create long rectangular strips (5 cm x 30 cm).
  3. Place 2 teaspoons of the filling at the top of each of the samosa leaf strips. Shape the triangular samosas.
  4. Place some of the flour paste at the end of the samosa leaf strips to seal up the pastry. Freeze the triangles for at least 30 minutes.

Step 3: Bake the samosas

  1. Place the rolled samosas on a baking sheet lined with parchment paper.
  2. Brush with melted butter and sprinkle with the nigella seeds, then bake in a preheated oven at 180°C for 20 to 25 minutes until golden brown. Serve immediately! “
Appetizers

Creamy Pumpkin Soup

Creamy Pumpkin Soup

Ingredients:

  • “400ml Kiri® Cooking Cream
  • 1kg pumpkin, cubed
  • 1 large onion, thinly sliced
  • Salt to taste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 2 tablespoons honey
  • 4 tablespoons olive oil
  • Pumpkin seeds for serving”

Preparation:

  1. Place the pumpkin and onions on a baking sheet lined with parchment paper.
  2. Add salt, pepper, cinnamon, and olive oil. Mix to combine and bake in a preheated oven to 180°C for 45 minutes or until the pumpkin is tender.
  3. Transfer the vegetables to a blender. Add the Kiri® Cooking Cream and honey and blend until the soup is smooth.
  4. Place the soup in a pot and simmer on medium heat for 5 minutes. Serve with a swirl of cream and a sprinkling of pumpkin seeds. “
Appetizers

Creamy Potato & Leek Soup

Creamy Potato & Leek Soup

Ingredients:

  • “400ml Kiri® Cooking Cream
  • 700g potatoes, peeled and cubed
  • 8 large leeks, sliced
  • 2 tablespoons unsalted butter
  • 1L water or chicken stock
  • Salt and pepper to taste
  • Parsley for serving”

Preparation:

  1. In a large pot over medium heat, melt butter. Add the leeks and sauté for 5 minutes.
  2. Add potatoes, salt, pepper and water, then cook for 20 minute or until the potatoes are fork tender
  3. Transfer the soup to a blender, add the Kiri® Cooking Cream and blend until the mixture is smooth.
  4. Return the soup to the pot and cook for 5 more minutes. Serve with a swirl of Kiri® Cooking Cream and a sprinkling of parsley.”
Appetizers

Creamy Chicken Tortellini Soup

Creamy Chicken Tortellini Soup

Ingredients:

  • “400 ml Kiri® cooking cream
  • 200g tortellini pasta
  • 300g chicken breast, diced
  • 300g fresh mushrooms, diced
  • 2 large carrots, diced
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 1L water or chicken stock
  • Salt and pepper to taste”

Preparation:

  1. Place a large pot over medium-high heat. Add olive oil, onions, carrots, chicken, and minced garlic and cook for 10 minutes.
  2. Add the mushrooms, flour, salt, and pepper and cook for 5 minutes while stirring.
  3. Add the water or stock and cook for 20 minutes.
  4. Add the pasta and cook for an additional 10 minutes or until the pasta is cooked through.
  5. Add the Kiri® Cooking Cream and simmer for 5 minutes. Serve warm.”
Appetizers

Cream of Mushroom Soup

Cream of Mushroom Soup

Ingredients:

“For the Kiri® Cream

  • 400ml Kiri® cooking cream
  • 340g bella mushrooms, sliced
  • 1 large onion, diced
  • 6 sprigs of fresh thyme
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 4 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1L chicken stock”

Preparation:

  1. In a large pot over medium heat, melt the butter. Add olive oil, onions, minced garlic and cook for 2 minutes while stirring.
  2. Add mushrooms and thyme and cook for 3 minutes.
  3. Add the flour, stir and cook for 10 minutes until the mushrooms are golden brown.
  4. Add the chicken stock and cook for 30 minutes.
  5. Remove the thyme sprigs and transfer the soup to a blender. Add the Kiri® Cooking Cream and blend until the mixture is smooth.
  6. Return the soup to the pot, season with salt and pepper and cook for 5 minutes. Serve with a swirl of cream and a sprinkling of fresh thyme.