Summer is the time of year when people socialize the most: the weather, the holiday periods and the many patron saint holidays being celebrated get people out on the streets and if not, people go back home. Here we are like this, with open doors, right? Summer is hotter and the appetite notices it, but it’s just when it gets dark and there’s a light breeze, when the stomach can handle more than a salad, ice cream (if it’s better homemade) and 700 liters of water. For this reason, we thought it would be a good idea to collect our best summer appetizers so that you can organize a “pecker” (read with a French accent). Our list is very varied: fish, salads, pate and homemade spreads, fried without unnecessary oil and even a cocktail to finish… in short, what a good summer dinner it is.
VALENCIA ‘ESGARRAET’
A jewel of popular cuisine made with cod and roasted peppers that invites you to give it your all by dipping a good bread. Olives and pine nuts finish off a recipe that is as simple as it is delicious.
QUICK RUSSIAN SALAD WITH SAFE MAYONNAISE
A Russian express salad is the star of our eighth live stream. We make it in two versions, classic and Murcian, and with a special trick for the mayonnaise.
ALMOGROT (PATE CANARY)
Although it is usually made with Canarian goat cheese, almost any tender and slightly dry variety can be used to make this appetizer, of which today we offer you a traditional and a creative version.
SALMON MARINED WITH SITUAN PEPPER
A fresh appetizer inspired by gravlax Scandinavian with a very special feature: Szechuan pepper is mouth-numbing. The apple and pickled onion cool the whole thing down.
SPICY POTATOES
The quintessential tapas with two sauces and a trick to leave them almost ready and eat them anytime.
DAKOS (GREEK ROASTED ROLLS WITH TOMATOES)
A Greek appetizer where the tomato is the star, based on toasted barley bread that we can replace with a toasted roll or biscuits. The cheese is optional, but adds quality to the film.
BULHÃO POPE AKIVIDIA
A dish named after a Portuguese aristocrat that combines clams with two of their main allies: garlic and lemon juice, lightly cooked to thicken and lose some acidity.
CRISPY SQUID WITH TARTAR SAUCE
To overcome all the times we’re given squid for squid in the hotel industry, we whip up a decent crispy version at home seasoned with lime zest and tartar sauce for dipping.
EGGS FILLED WITH HAM
Love eggs stuffed with bonito or tuna, but would you like to expand your egg horizons even further? Try this appetizer where very finely chopped ham is tossed with some garlic, parsley and mayo.
Pickled aubergines
Eggplant is a good friend of the marinade: with this technique you can incorporate flavors with the help of spices, other vegetables and oil. The key to looking good? Patience.
MEDITERRANEAN BLOODY MARY
Monica Escudero
We flavor the classic tomato juice and vodka cocktail with herbs, mustard and sherry vinegar, and it magically becomes more Mediterranean than Serrat’s song.