Viking Cruises

HERB & GARLIC SNAILS IN MUSHROOMS Recipe by Jan V. "My favourite deluxe canapé! Fit for any special occasion, and the holiday season is one – it only has three ingredients and can be pre-prepared ready for the guests to arrive. I hope you enjoy my twist on Garlic Escargot". INGREDIENTS - 1 can of good quality snails, drained and rinsed - Quantity of cleaned and trimmed mushroom caps to match the number of snails (you can finely chop the stems and add them if you wish, so no waste!) - Softened herb and garlic butter sufficient for the number of snails METHOD 1. Line a tray with foil or baking paper. The tray size needs to hold one layer of mushrooms snugly. 2. Place one snail in each mushroom cap and cover with butter. Continue until all the snails (and chopped stems if used) are in caps and on the tray. 3. Store covered in a refrigerator until ready to heat. 4. Just before the guests are due, preheat the grill. 5. As guests arrive, grill mushrooms for 3 - 5 minutes, until butter just bubbles and mushrooms are just cooked. Cooking time will depend on the thickness of the mushrooms. 6. Allow to cook briefly, as you transfer the morsels to a serving plate. 7. Serve with an aperitif of your choice - Champagne is mine, especially for the Holiday season. BASIL POTATO SAL AD Recipe by Greg R. An Italian twist on a classic salad recipe, this salad combines the earthy richness of potatoes with the fresh, aromatic notes of basil and the satisfying crunch of toasted pine nuts. INGREDIENTS SALAD 500g potatoes 2 tbsp. pine nuts 1 cucumber 2 tsp. fresh basil, chopped DRESSING 1 cup basil, loosely packed 2 garlic cloves, crushed 2 tbsp. pine nuts 2 tbsp. parmesan cheese ½ cup mayonnaise ¼ cup light sour cream METHOD SALAD 1. Boil or steam potatoes until tender. Drain and place in a salad bowl. 2. Place pine nuts (including those used for the dressing) on an oven tray and toast in a moderate oven for 5-8 minutes. 3. Add 2 tbsp. of pine nuts to the potatoes. 4. Add chopped cucumber to potatoes. DRESSING 1. Combine basil, garlic, toasted pine nuts and parmesan cheese in a processor and process until smooth. 2. Add mayonnaise and sour cream, and process until smooth. 3. Pour dressing over the salad and toss lightly. 4. Sprinkle with basil. viking.com 21 21

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