Tapas barbecue with Madame Butterfly

Tapas på grillen






























Crispbread with grilled squash salsa (6 servings)
1 squash
Olive oil for brushing
50 g kalamanta olives without stones 
35 g grated parmesan
2 cloves of garlic, finely chopped
200 g Madame Butterfly  Organic Wholegrain
Crispbread with sunflower seeds and sesame
Cut squash in fine slices and brush it with olive oil. Grill the slices until they are tender and show stripes.
Chop the olives and mix them with parmesan, garlic and pepper.
Cut the grilled squash slices in smaller pieces and mix them with the olives, garlic and parmesan.  
Break the crispbread into 3-4 pieces and serve them with squash salsa on the top.
Grissini with baba ganush and carrot hummus (6 servings)

2 packages of Madame Butterfly Organic Wholegrain Sticks or Grissini
Baba Ganush:
2 aubergines
Juice from half a lemon  
Salt and pepper
2 tsp cumin
2 tbsp  tahin
2 cloves of garlic
Fresh  parsley
Carrot hummus:
200 g soaked and boiled chickpeas   
4 big carrots
3 tbsp olive oil
Salt and pepper
2 cloves of garlic
2 tsp cumin
3 tbsp tahin
2 tsp dried chili flakes
1 tsp smoked paprika
1 dl water

Baba Ganush:
Prick aubergines with a fork and wrap them in tinfoil.
Grill aubergines under a lid for 20-30 minutes until they look wrinkled and soft.  
Cut the top of the aubergines and chop them in smaller pieces.
Blend aubergines with the rest of the ingredients except parsley.
Serve the aubergine dip in a bowl and top it with freshly chopped parsley.  

Carrot Hummus:
Split the carrots lenghtwise and brush them with olive oil.
Grill the carrots under a lid until they are tender.
Blend the grilled carrots with the rest of the ingredients. Add extra water if you want a more smooth consistency.
Taste the hummus and add more chili, paprika or salt if necessary.  
Serve Carrot Hummus and Baba Ganush with Madame Butterfly Organic Wholegrain Sticks or Grissini.  
Grilled leeks with apple salsa, goat cheese and roasted spelt (6 servings)

4 leeks, washed and clean of soil
2 apples in dices
1 dl boiled Madame Butterfly Spelt Kernels (If you are short in time, you can use unboiled spelt kernels)  
Salt and pepper
100 g goat cheese  
Fresh thyme
Olive oil for brushing
2 tbsp of cider vinegar
1 tsp of mustard
1 tsp of honey
On the side:
Wholegrain bread (fx Spelt Buns with Carrot – you can find the recipe at madame-butterfly.dk) 
Roast spelt kernels on a warm, dry pan. Remove them when they start to pop and look golden.
Mix a dressing of cider vinegar, mustard and honey. Mix it with the apple dices.  
Cut the leeks in 8-10 cm long slices and blanch them shortly for 1-2 minutes.
Dab the leeks dry, brush them with olive oil and sprinkle with salt and pepper.  
Grill the leeks until they show golden stripes.  
Chop the goat cheese.
Serve the leeks on a dish and spread the apple salsa and goat cheese on top of them. Sprinkle with roasted spelt grains and freshly chopped thyme.