Name: Raclette grill selection with various Honeytomatoes® appetisers
Prep time: 40
Cook time: 40
Total time: 40
Yield: 4
Ingredients: 180 g Honingtomaten; 8 sprigs Rosemary; 200 g Feta; 50 ml Olive oil; 2 cloves Garlic; 180 g Honingtomaten; 5 sprigs Fresh basil; 70 g Parmesan cheese; 1 clove Garlic; 1 pinch Salt; 50 ml Olive oil; 180 g Honingtomaten; 50 g garden peas; 10 g chives; 3 Eggs; 3 tbsp Greek yogurt; 50 g Parmesan cheese; 180 g Honingtomaten; 300 g Prawns; 1 stalk Lemongrass; 1 cm Fresh ginger; 1 tsp chili flakes; 3 tbsp grated coconut; 1 clove Garlic; 1 pinch Salt; 1 tbsp Olive oil

Rosemary skewers with feta and Honeytomatoes®
1. Cut the feta into small cubes. Finely chop the leaves of two sprigs of rosemary. Peel and press the garlic.
2. Carefully pierce the feta cubes and the Honeytomatoes® using a wooden skewer. Then alternately skewer the Honeytomatoes® and the feta cubes onto a firm sprig of rosemary.
3. Mix the olive oil with the finely chopped rosemary and the garlic. Brush the skewers with the herb oil. Ready for the raclette grill!
Honeytomatoes® skewers with basil marinade
1. With a food processor or hand blender, mix the basil with the olive oil, Parmesan cheese, garlic and a pinch of salt until smooth.
2. Thread the Honeytomatoes® onto the skewers, brush with the basil marinade and serve at the table.
  Bereidingstip
  Delicious on grilled bread with burrata or ricotta!
Frittata with Honeytomatoes® in a mini frying pan
1. Finely chop the chives.
2. Lightly beat the eggs and mix with the Greek yoghurt, garden peas, chives and Parmesan cheese. Place on the table, accompanied by the Honeytomatoes®.
3. During raclette grilling, spoon the frittata batter into the mini frying pan, place the Honeytomatoes® on top and cook the frittata slowly in the lower part of the table grill.
Lemon-coconut shrimp with Honeytomatoes® in a mini frying pan
1. Chop the lower part of the lemongrass stem very finely. Peel and press the garlic. Peel and grate the ginger.
2. Heat a splash of oil in a pan and fry the garlic together with the lemongrass, ginger and chili flakes. Add the grated coconut and a pinch of salt and fry for 2 minutes while stirring. Watch out, this burns easily. Remove the pan from the heat and allow to cool.
3. Halve the Honeytomatoes® and mix with the shrimp and the coconut mixture. Have the mixture ready when you start table grilling, to prepare in a mini frying pan or on the griddle.

I want to make

Rosemary skewers with feta and Honeytomatoes®

Honeytomatoes® skewers with basil marinade

Frittata with Honeytomatoes® in a mini frying pan

Lemon-coconut shrimp with Honeytomatoes® in a mini frying pan