Paprika Cream Cheese Boats and Stuffed Celery Sticks

Ingredients

• 2 yellow bell peppers
• 6 white sheets of gelatin
• 250 g cream cheese
• 200 g yogurt
• salt, pepper freshly ground
• 2 Spring Onions
• 1 bunch chives
• 30 g almond slivers
• Cayenne pepper
• 1 bunch celery sticks
• 400 g cream cheese
• 100 g Gorgonzola
• salt, pepper freshly ground
• 40 g walnut halves

Instructions

1. 1.

   Carefully cut the stem end of the bell peppers and remove the seeds. Rinse the peppers and pat dry with paper towels. Soak gelatin in cold water for 5 minutes. Mix cream cheese with yogurt. Season with salt and pepper. Trim spring onions, wash and finely chop. Rinse chives, shake dry and cut into ribbons.

2. 2.

   Add the gelatin to a pot and melt over low heat. Stir the gelatin into the cream cheese mixture in a thin stream. Fold in spring onions and chives. Fill a piping bag fitted with a large round tip and pipe the mixture into the bell peppers. Refrigerate for 2–3 hours until firm.

3. 3.

   Slice the bell peppers into boat shapes with a sharp knife. Sprinkle with almond slivers and cayenne pepper before serving.

4. 4.

   Clean and wash celery sticks. Cut into finger‑length pieces. Combine cream cheese with Gorgonzola. Season lightly with salt and pepper. Fill a piping bag fitted with a star tip and pipe the mixture into the celery sticks. Garnish with walnut halves and serve.