Holiday Recipes: Deviled Eggs and Tomatoes, Vitel Tone and Edamame Mayonnaise

• 8 eggs
• Mayonnaise
• Mustard
• Ketchup
• Purple Onion
• Parsley or Ciboulette

First you boil the eggs for about 8 minutes from when it starts to boil. Let cool a little and cut them in half and separate the cooked yolk to step on it with a fork until it forms a paste. To this we add two well-loaded tablespoons of mayonnaise, one of mustard and one of ketchup. Mix well and add the purple onion cut well but very small, salt, pepper and parsley or ciboulette (whatever you have).

Fill the eggs and that’s it, eat!

Stuffed Tomatoes Recipes

You’ll need:

• Tomatoes one per person
• Chicken
• Salt
• Pepper
• Nutmeg
• Cantaloupe
• Raw ham
• Parsley

Clean each tomato well and cut off the top, hollow them out, combining the pulp and seeds. You pass this to the blender and mixer to work its magic. You pass it to a bowl and add shredded cooked chicken, salt, pepper and nutmeg. To give that filling a touch, you add cubes of melon and raw ham, which you can previously take to the oven to dry a little and make it more crunchy. Stuff the tomatoes and sprinkle parsley on top.

image.png

Semi Vitel toné recipe

You’ll need:

• Peceto or Popcorn
• vegetable broth
• Mayonnaise
• Mustard
• anchovies
• Milk cream
• Salt
• Pepper
• Grated cheese
• capers

Instead of making the typical Vitel Toné sauce, it is made with the Caesar sauce dressing and instead of using peceto you can use popcorn, which is better suited to the pocket of the Argentine.

Defat the popcorn and cook it in a vegetable broth for 3 hours and let it cool in the same broth.

Cut the popcorn into very thin strips and put it on the plate that you are going to use to present.

The broth is filtered to keep the liquid.

Recipe Vitel Toné.jpg

For the sauce: in a bowl we put three tablespoons of mayonnaise, half a tablespoon of mustard and add a little of the cooking juice where you made the popcorn. Don’t forget to add anchovies and a little milk cream (50cm3). Season to taste and add a good handful of grated cheese. Pass through the blender until a liquid sauce remains. Serve above the slices of the popcorn. Sauté some capers or dry them in the microwave and strip them on top of the plate.

Edamame Mayonnaise Recipe

For this recipe you will need edamame, which are young soybean pods, harvested before they are ripe and eaten as an appetizer in oriental cuisine. They are already in supermarkets.

Ingredients:

• 250g of edamame
• two eggs
• Mayonnaise
• carrots
• Butter
• Rosemary
• tomato extract
• Salt
• Pepper

image.png

We are going to start by making the carrot puree: peel two carrots and put them to boil in a saucepan together with a cube of butter and a little rosemary. When they are tender, mash until they form a homogeneous puree.

You boil edamame like peas. Once cooked, we put them in a bowl and add two grated hard-boiled eggs, three tablespoons of mayonnaise and about 100 grams of carrot puree. Mix well and add half a tablespoon of tomato extract, season to taste. It’s ready to serve!