New Year's Eve

Salmon + tarte flambée dough + avocado + Wajos Thai Blend – with Thai basil (mixed with crème fraîche).

Feta cheese + honey + Wajos Sicily Blend – with thyme and oregano (touched with olive oil).

Shrimp + corn + bell pepper + mango + spring onions + mozzarella + Wajos mango-pepper sauce - with jalapeño chili.

Peppers + onions + potatoes + Wajos herb butter blend (mixed as butter).

Tofu + onions + tomatoes + parmesan + Wajos date-bacon crema - with balsamic vinegar.

Beef + onions + olives + feta cheese + Wajos garlic on olive oil.

Ingredients: 6 small potatoes - quartered, 1 tbsp Wajos Patatas Bravas Dip, 2 tbsp water, 2 tbsp oil.

Preparation: Boil the potatoes, let the dip steep briefly in water, add the oil, stir and toss in a pan with the cooked potatoes.

Ingredients for 25 pieces : 300 g cream cheese, Wajos Dukkah Dip,
8 g cheddar cheese - grated, 50 g dried cranberries - finely chopped, salt, pepper, 50 g almond sticks - finely chopped, 50 g pecans - finely chopped, 25 pretzel sticks, 3 stalks of parsley - finely chopped.

Preparation: Mix cream cheese, Dukkah Dip, Cheddar and cranberries, season with salt and pepper, chill and then form into 25 small balls. Turn these in the chopped nuts, refrigerate again and finally stick a pretzel stick or breadstick into each ball

Ingredients : 1 ciabatta bread, Gouda cheese strips, Wajos garlic on olive oil, herbs of choice.

Preparation : Score the ciabatta bread lengthwise and crosswise, drizzle with Wajos garlic on olive oil, put cheese strips in the compartments, sprinkle with herbs and bake until golden brown, about 2 minutes.

Ingredients : 2 tsp Wajos Café de Paris dip, 200 g sour cream, 200 g pizza dough from the refrigerated shelf, 15 g cooked ham - finely diced, 1 bunch of spring onions - cut into fine rings, bunch of chives - finely chopped, salt, pepper.

Preparation : Preheat the oven to 200°C. Allow Café de Paris Dip to steep with water and mix with sour cream. Then spread this onto the rolled out dough, leaving a 2cm wide edge. Spread the cooked ham and spring onions on top and season with salt and pepper. Roll up the dough on the long side, cut into rolls and bake them on a baking tray lined with baking paper for about 12 minutes.

Ingredients : 1 teaspoon dry yeast, 200 g flour, 1 pinch of salt, 1 tablespoon oil, approx. 125 ml water, Wajos dip or bruschetta of your choice (e.g. Sicily Blend).

Preparation : Mix all the dough ingredients, add water, knead, let rise for 1 hour and preheat the oven to 175° C. Divide the dough, roll it out thinly and place it on a baking tray lined with baking paper - brush with oil and sprinkle with the Wajos dip, bruschetta or blend of your choice. Bake until golden brown, 12 minutes.