5 very festive appetizers and results

On September 19, the world snack day. The positively They usually give you quite a headache, so we bring you 5 ideas for easy and successful appetizers for any occasion. We don’t want people to get too full, but we always like to have variety appetizer to open the mouth

A good idea is to do very small portions from your favorite dishes or the ones that suit you best. But if you’ve run out of ideas and want to work on them at home, check them out 5 appetizer recipes winners that your family and friends will want to copy.

Canned breadcrumbs, apple and truffle

Mushrooms are a light and tasty choice for an appetizer Kitchen RTVE

If it’s in season, feel free to use yours mushrooms favorites to mark a good stir-fry. In this recipe the greens are accompanied by crisps crumbswith the sweet touch of apple and its strong (and optional) aroma truffle. To make them look like an appetizer, you can serve them in the following way: on each part of the mushroom, put a small layer of crumbs and a few thin slices of apple.

Caps with crumb, apple, cider and truffleCaps with crumb, apple, cider and trufflemeat
Components Friday
  • mushrooms
  • Ludes 300 g
  • Bread 200 gr
  • Fresh bacon 20 g
  • Fresh sausage 20 g
  • Green pepper 20 g
  • 3 Garlic
  • sweet paprika
  • Fuji apple 500 gr
  • Cider to cover
  • Thyme 1 sprig
  • Jamaican pepper 8 balls
  • Truffle 20 g
  • Egg yolk 4 units
  • Extra virgin olive oil
  1. MUSHROOMS: Clean the chanterelles by cutting off the bottom of the leg and removing any dirt with a brush and a damp cloth.
  2. Cut into quarters and saute in a pan with oil.
  3. MIGAS: Cut the stale bread into small pieces.
  4. On the other hand, fry the garlic in the EVOO, remove and reserve.
  5. In the same oil, fry the pepper cut into brunoise, keep aside.
  6. Fry the chorizo ​​and diced bacon, remove and reserve.
  7. Add the paprika (if needed) and after the breadcrumbs, fry the breadcrumbs.
  8. Add the rest of the already fried ingredients and pour a little water so they don’t dry out.
  9. We continue frying until we achieve the desired golden tone.
  10. Add a pinch of salt.
  11. ROASTED APPLE IN Cider: Cut the apple into quarters, remove the core from the center.
  12. Place the apple in the thyme cider and cook over low heat until the apple is al dente.
  13. We will grate the whole truffle and add a beautiful egg yolk.

Peppers stuffed with cod and shrimp

Spain Direct – Peppers stuffed with cod and prawns

The stuffed peppers It’s a perfect snack to start a meal. while we eat vegetable, we open the nipples with the salty point of its filling, which is usually fish or shellfish, as in this case. The hake and shrimps they are perfect, but if you want to reduce the cost of the dish, you can always choose canned tuna tied with homemade mayonnaise.

Recipe stuffed peppers with cod and shrimpsRecipe stuffed peppers with cod and shrimpsfish
Components Friday
  • Peppers
  • Cod
  • shrimps
  • Extra virgin olive oil
  • Flour
  • Egg
  • Milk
  • Butter
  • Salt
  • Onion
  • Garlic
  • Carrot
  1. We make bechamel with cod and shrimps
  2. Stuff the peppers with this béchamel
  3. Heat a pan with oil until hot.
  4. Meanwhile, coat the peppers with the flour and egg
  5. Put the melted peppers in the hot oil to fry
  6. Let it brown little by little on the fire
  7. Take out the peppers that are already done and leave them on a plate
  8. Heat a pan with oil to make the sauce.
  9. When the pot heats up, add the chopped onion, garlic and carrot
  10. Add the chopped tomato and some peppers to the pot.
  11. Let them cook for 15 or 20 minutes.
  12. When everything is poached, add the cream, let it reduce and turn them over
  13. Crumble the sauce and pour over the peppers
  14. Let them boil for 1 or 2 minutes
  15. Put them on the plate and they are ready to eat

Black pudding empanada with apple and pine nuts

España Directo – Apple and pine nut empanada black pudding recipe

Nothing better than cooking something in the oven during the preparations for a party: this way you can do the many things you plan to do while the magic of the oven works. That something can be good Buri. With black pudding, apples and pine nuts, cut into pieces of about 5 cm, it will be the appetizer perfect.

Apple and pine nut empanada black pudding recipe Apple and pine nut empanada black pudding recipe meat
Components Friday
  • Butter
  • Onion
  • rice blood sausage
  • golden apple
  • roasted pine nuts
  • Two layers of puff pastry for empanada
  • Egg
  • Salt
  1. Cut the onion into slices.
  2. Put the butter in a pan, add the onion and let it cook.
  3. Cut the black pudding and the apple into cubes.
  4. When the onion is lightly browned, add the black pudding and mix.
  5. Add the sliced ​​apple and continue stirring on medium heat.
  6. Let them cook for 15 minutes until you see that everything gets a thicker texture and the blood sausage is cooked well.
  7. When this time has passed and the sauce is ready, remove it from the heat and pour it into a container to cool.
  8. Once this filling has cooled, spread it on the puff pastry that will form the outer layer of the empanada.
  9. When it is well spread, add the pine nuts to the sauce.
  10. Stretch the other layer of puff pastry and place it on top of our mixture to close the empanada.
  11. Make a hole in the middle of the dough.
  12. Paint it with egg on top.
  13. Put it in the oven at 185º – 190º for about 25 minutes.
  14. Take it out of the oven and ready to serve.

Gipsy Chef Express Quiche

If you liked the idea of ​​baking and forgetting (for a while) and you know that during the holidays there is always something we cook in the oven, you can take the opportunity to make it quiche in the same batch to save electricity. Gipsy Chef offers you one here quiche with fut, cherry tomatoes, grated cheese, zucchini, spinach and olives. Rich, right? This is a recipe: although Gipsy Chef uses these ingredients, you can swap them out with whatever you have in the fridge.

Gipsy Chef Express QuicheGipsy Chef Express Quichepasta
Components Friday
  • Spinach
  • Pumpkin
  • Cherry tomatoes
  • fuet
  • Black olives from Aragon
  • sun-dried tomato in oil
  • 4 eggs
  • Cooking cream
  • Salt
  • Black pepper
  • baking powder
  • corn starch
  • stale bread
  • Grated cheese
  1. Cut off the end of the spinach stem, discard and chop.
  2. Do the same with the courgettes: cut off the ends and cut the rest into very thin slices.
  3. Cut the sweatshirt in half (lengthwise) and cut it into very thin slices
  4. Pit the olives.
  5. Chop the sun-dried tomatoes into thin strips.
  6. Put in a bowl with room to beat the eggs and add a little salt, a pepper and a glass of cream. Beat with a fork.
  7. When everything is well beaten, add a teaspoon of baking powder and a couple of tablespoons of cornstarch. Knock again.
  8. When you see that it has completely dissolved and there are no lumps, add the dried tomato, spinach, zucchini, add a little salt and mix. Pay attention to the ratio: it must have enough “stumbling” so that not too much egg comes out.
  9. Cut slices of bread about one and a half cm thick. Take a non-stick pan and cover the bottom of the pan with the grated cheese.
  10. Add a touch of pepper and go placing the slices of bread until the entire surface of the pan is covered. Add a little olive oil and some pepper.
  11. Turn off the heat when, shaking the pan, you see that everything moves evenly: the dough is already a stable base.
  12. Pour over the egg and vegetable mixture.
  13. Smooth the mixture well and place the cherry tomatoes with a small cut to prevent them from bursting. Add the black olives as well.
  14. Bake at 180º between 20 and 30 minutes.
  15. Open the oven, put the sweatshirt in the quiche and bake for another 5 minutes.
  16. Unmold and it is ready to serve.

Snow peas stuffed with cod

The appetizer is a good time to incorporate vegetables Kitchen RTVE

Visual and very elegant, this recipe for sugar snap peas branded it looks like a cubist painting and very tasty! The firm always triumphs between appetizerbut we advise you to check the salt level of the cod well to avoid unpleasant surprises once the party starts.

Components Friday
  • 4 snow peas
  • 4 dehydrated tomatoes in olive oil
  • (For the brandade):
  • 100 g of fresh cod fillet
  • 1 clove of garlic
  • 50 ml whole milk
  • pepper to taste
  1. For the brand, we stick the cod together with the garlic, at 50 degrees for 40 minutes.
  2. Drain and mix with the milk and place in a pastry bag.
  3. Lightly sauté the peas and split them in half.
  4. Fill with the brandy and the sliced ​​dehydrated tomato

If you want to continue exploring ideas, we encourage you to visit Kitchen RTVE straight line search engine Or check out these 10 Spanish tapas ideas that always hit the spot:

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