Wedding anniversary lunch menu - part 2

Revealing the wedding lunch menu recipes continue.

Marinated cheese with dried apricots

20 cheese cubes

4 dried apricots

1 tbsp extra virgin olive oil

1 tsp balsamic vinegar

1 tsp honey

a few drops lemon juice

pepper
dried thyme

Chop apricots nicely. Mix everything together and put into a plastic box with lock. Keep it in a fridge for a few hours. Shake the box a few times during these hours. Sprinkle more dried thyme before eating.

Marinated cheese with pumpkin seeds

20 cheese cubes

1 tbsp cannabis oil (olive oil or pumpkin seeds oil suits as well)

1 tsp balsamic vinegar

some fresh basil leaves

pumpkin seeds

Can't be a more simple appetizer to make - just mix everything together and it's ready to eat.

Mustard marinated drumsticks with rainbow tomatoes salad

8-10 chicken drumsticks

3 tbsp coarse mustard

1 tbsp honey

3 tbsp chopped onion

2-3 cloves garlic

salt

pepper

thyme

1 kg tomatoes

salt

pepper

some fresh rocket

1 tbsp cannabis oil

2 tsp balsamic vinegar

fresh basil

Mix together everything for marinade. Put chicken drumsticks in the double plastic bag and pour the marinade. Then work the plastic bag in your hands to distribute the marinade evenly on the drumsticks. Refrigerate for a few hours.

Roast in the oven around 30 min in 200 C.

For tomato salad take as many different colour and shape tomatoes as you can get. Cut them into different sizes. Pour cannabis oil and balsamic vinegar. Add salt and pepper to taste, and rocket. Mix gently with hands. Leave for around an hour, mixing with hands then and then. Take a new bowl and put the salad with your hands into it, leaving the liquid. Top with fresh basil and enjoy it with the mustard marinated chicken drumsticks.

Now only the dessert recipe is missing. I leave it for tomorrow and go for a big weekly  food shopping.