Cherry Appetizers

Preparation: Spread lightly toasted square shaped pieces of bread with Tartex. Cover with a slice of cheese, pineapple and top with a cherry, securing the whole with a cocktail stick. Any flavour of Tartex may be used.

Apple Topping

Preparation: Mix together herb pate and grated apple. Spread on bread or savoury biscuits. Decorate with apple slices dipped in lemon juice.

Other canapés and appetizers can be prepared by spreading Tartex on any kind of bread and savoury biscuits , decorating with Tomato gherkin, parsley, chives, fruit slices, nuts, etc. taste can be varied by adding spices, such as red pepper(capsicum) or curry.

Herb Dip serves 4-6

Ingredients : 125 grm cottage cheese, 3 tablespoons
sour cream, 100grm Tartex Exquisit, 2-3 teaspoons herbs(chives, parsley, basil.) salt, a few drops of lemon juice.

Preparation : mix to a creamy texture curd, sour cream and Tartex. Add chopped Herbs and season with salt and lemon juice to mixture. Serve with crudites (eg. Yellow peppers, carrots, young zucchini )

Tartex Fritters

Preparation: Roll out puff pastry and cut into circles. Place a knob of Tartex in the centre. Brush milk over the edges and fold over, pressing the edges firmly. Fry in oil. Serve hot.

Mosaic Cake

Ingredients: Round Loaf, 200grm Tartex , 100grm butter, 1 tbsp mustard, 3 hardboiled eggs, 3-4 gherkins, salt and pepper optional.

Preparation: Cut round loaf, in two halves lengthwise, and scoop out to make breadcrumbs. Mix breadcrumbs well with 200 grm Tartex (herb, mushroom, olivera , or mixed flavours), 100grm butter, 1 tbsp mustard, season to taste, add, cut into pieces 3 hardboiled eggs, and 3 gherkins. Stuff halves with mixture, put halves on top of one another. Chill for 2 hours in refrigerator, and serve sliced on a dish. Garnish dish around the cake with tomato, slices seasoned with salt, and chopped parsley.

Breaded Mushrooms

Ingredients : 8-10 Mushrooms ,125grm Tartex Organic Pesto, 25 grm wholemeal breadcrumbs

Preparation : De-stalk the mushrooms, season with salt. Fill and coat mushrooms with pate. Coat with breadcrumbs and deep fry until golden brown (about 5 minutes). Perhaps add a few drops of lemon

Stuffed Tomatoes in a nest of Cress

Ingredients : 2 tomatoes , 30grm Herbs Tartex pate. 1 green pepper, salt, basil, cress or endives

Preparation : Wash the tomatoes, cut tops off. Scoop out flesh of the tomato and salt inside, wash green pepper , remove stalks and pips, chop finely and mix with the pate and spices. Return mixture to the tomato halves and put them in a nest of cress or endives.

Pineapple Toast

Preparation: Spread Tartex mushroom pate on slice of toast, top with 1 slice of pineapple and cover with a slice of cheese. Place on a baking tray into preheated oven and warm up until the cheese has melted. Garnish perhaps with a cherry.

Vegetarian Pasta Sauce (Serves 4)

Ingredients: 10-15 fresh mushrooms, 2 small leeks, 1 onion, 1 tin of tomatoes, 6-8 carrots, 1-2 garlic cloves, 100g Tartex herb pate

Preparation: Slice mushrooms, chop leek and onion. Mix and fry in some oil. Add chopped tomatoes, Tartex and coarse-rubbed carrots. Squeeze garlic on it, season and cook for approx. 30 minutes adding a little water if necessary. Delicious on any type of pasta, especially with grated cheese on top.

Potato Topping

Ingredients: 2 medium sized potatoes, 50g granular curd, 30g Tartex mushroom pate, 1 small tomato, 1 tbsp grated low-fat cheese, herb salt, ground pepper, chopped herbs.

Preparation: Brush potatoes under running water and steam or cook. Mix curd, Tartex, tomato sliced into small pieces, pepper and herbs. Halve potatoes and place open surface upwards onto baking tray. Top with mixture and sprinkle with grated cheese. Bake in preheated oven at 200° C.

Red Pepper Flan(serves 4)

Ingredients: 4tbsp Tartex red pepper pate, 1 chopped onion, 2 eggs, 125ml skimmed milk, 75g grated cheese, salt and pepper, 1 red pepper sliced, shortcrust round pastry case.

Preparation: Lightly fry the onion. Spread pate over pastry case. Place onion on the top. Beat together the eggs and milk and pour into the case. Arrange slices of red pepper on top and sprinkle with cheese. Bake in a pre-heated oven at 200° C. Garnish with parsley and serve with salad.

Stuffed Peppers

Ingredients: 2 large red or green peppers, 50g rice, 1 small onion, 1 small celery stick, 3 mushrooms, 1/2 red or green pepper, 40g walnuts, 40g sweetcorn, 2 large tbsp low fat cream cheese, 1 large tbsp Tartex red pepper pate, vegetable oil.

Preparation: Wash the rice and cook in boiling salted water for 20 minutes. Cut the tops off the peppers, de-seed and cook for 4 to 5 min. in boiling water. Chop the onion, celery, mushrooms and pepper finely. Chop walnuts roughly. Lightly fry all vegetables in a little oil for 3 to 4 min. Mix together the cream cheese and Tartex. When the rice is cooked, add the fried vegetables and walnuts and mix thoroughly, then combine with the cream cheese and pate. Drain the peppers, trim the bases so they stand up on the plate, till with the mixture and put the lids back on top. Serve with salad.

Banana Souffle(serves 4)

Ingredients: 1 green, 1 red, 1 yellow paprika, 1 leek, 2-3 bananas, 100g Tartex herb pate, 1 teasp salt, 200g grated cheese

Sauce: 2 tbsp butter, 2 tbsp wheat flour, 1 1/2 teasp curry powder, 400ml clear soup

Preparation: Halve, de-seed and cut peppers into strips. Wash and slice leek. Peel and slice bananas. Grease ovenproof baking tray and fill alternatively with vegetables and bananas, Tartex and salt.

Prepare sauce with melted butter adding flour and curry powder. Stir in clear soup and cook for 3 min. Add several tbsp water over vegetables before pouring sauce over them. Sprinkle with grated cheese and bake the souffle at 200° C for approx. 30 min. Serve with bread or rice and salad.

Potato Gratin(serves 4)

Ingredients: 6 medium sized potatoes, 150g celery, 2 onions, 200g Tartex herb pate, 200ml single cream, 1 teasp oregano, 1 teasp salt, breadcrumbs, butter knobs

Preparation: Peel potatoes and celery. Cut potatoes and celery into sticks (most convenient with food processor). Peel and slice onions. Fill baking dish alternatively with potatoes, celery, onions, and Tartex. Top with potatoes. Season cream with oregano and salt, pour over it. Cover with breadcrumbs and top with butter knobs. Bake at 225° C for approximately 40 min. Serve with salad or crudites.