Appetizer: vegetarian wrap

Tortilla 1 – Cut a tortilla into quarters, roll up one quarter of the tortilla, and fill it with cream cheese; garnish with a little chopped chives (TIP: Spread a little cream cheese along the long side of the tortilla so it stays together after rolling).

Tortilla 2 – Make the filling: chopped onion, finely chopped mushrooms, finely chopped bell pepper, finely chopped kebab flakes. Sauté everything briefly and deglaze with a little BBQ sauce. Let it cool, then fill the rolled-up wrap with it.

Beet Carpaccio – Slice the pre-cooked beets into very thin slices, arrange them in a circle on the plate in an overlapping pattern, sprinkle with chopped onion, add a little freshly ground pepper, and top with a few small dollops of teriyaki sauce.

Stuffed Eggs – Cut the eggs in half, remove the yolks, and fill the whites with egg salad: pass the egg through the egg slicer twice, season with a little Surinamese sauce and some freshly ground pepper. Garnish with chopped chives.