Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, sig's trio of savoury dessert. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Sig's trio of savoury dessert is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Sig's trio of savoury dessert is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sig's trio of savoury dessert using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sig's trio of savoury dessert:
- Get For roquefort ball
- Get 100 gr roquefort
- Prepare 70 gr cream cheese (like Philadelphia)
- Get 100 gr crushed (coffee shop type) ginger biscuit
- Prepare For chocolate covered pretzels
- Take Use however many you want salted mini pretzels
- Take Depending on how many pretzels you have, adapt the chocolate
- Prepare You can use milk, white or plain chocolate, melt chocolate
- Make ready I do this in short 30 second bursts, in microwave,as not to burn
- Get For pasta salad
- Take Make small amount of your favourite Mediterranean pasta salad
- Make ready I make a salad with olives and oil infused vegetables
- Prepare Pomegranate seeds for garnishing and crunch
Instructions to make Sig's trio of savoury dessert:
- Mix the two cheeses straight from fridge together
- Bash the biscuits or blend them
- Make little balls from the cheese mix, make sure this does not get to warm. Roll them in the biscuit mixture. Keep chilled until you will eat them.
- Melt chocolate of choice, I do this in 30 sec bursts in microwave, making sure chocolate just melts so it nut burns. Dip pretzels in the chocolate, set aside to set the chocolate. Sprinkle with salt or drizzle with salted caramel if so wished.
- Make a Mediterranean pasta salad of choice, leave to stand in marinade for a few hours, sprinkle with the pomegranate seeds. Arrange all three on a desser platter or serve as finger foods.
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