Recettes - Appetizer & Entree

Roasted Bell Peppers Hummus

- Drain the peppers
- Put all the ingredients in the mixer bowl and mix until a smooth cream is obtained
- Taste and adjust seasoning
- Let rest in the fridge before serving


Serve with raw vegetables sticks, toast or pita bread

 

Roasted Bell Peppers Hummus

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Mushroom and cheese Cassolettes

- Clean the mushrooms and cut into strips
- Peel and chop the garlic
- In a frying pan sauté the mushrooms in olive oil with garlic and parsley for 10 minutes
- Add the white wine and cook for 10 minutes
- When cooked, mix the cornstarch in 2 tbsp tbsp cold water and add to the mushrooms. reserve
- Preheat the oven (475 F)
- In a bowl, mix together 4 egg yolks with the cream
- Spread 4 slices of duck in cassolettes
- Top with mushrooms
- Pour the egg mixture
- Cover with slices of Cantal (use a peeler) or grated cheese
- Bake in a hot oven for 10 minutes

 

Mushroom and cheese Cassolettes

 

Mushroom and cheese Cassolettes

 

Mushroom and cheese Cassolettes

 

Mushroom and cheese Cassolettes

 

Mushroom and cheese Cassolettes

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Crispy Roasted Chickpeas

- Preheat the oven (482 F)
- coat a baking sheet with aluminum foil
- Drain the chickpeas
- Peel the garlic and finely chop
- In a bowl put olive oil, garlic, salt, pepper and mix
- Add the chickpeas and stir well so that they are all well coated
- Taste and adjust the seasoning
- Spread the chickpeas on the foil and cook for about 20 mins (check cooking and extend if necessary)

Serve warm or cold as an appetizer

 

Crispy Roasted Chickpeas

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Small soufflés with herbs for appetizer

- Preheat the oven (400 F)
- Mix together eggs and milk
- Gradually add flour until smooth dough is formed
- Add cheese, herbs, salt and pepper and mix
- Place silicone liners for muffins on a baking sheet
- Put about 1 inch of mixture into each mold
- Bake in a hot oven for about 20 mins until the top browns lightly
- Let cool before unmolding
- Serve warm as an appetizer or as a starter with salad

 

Small soufflés with herbs for appetizer

Small soufflés with herbs for appetizer

Voir la recette...

Cocktail Meatballs

- Preheat the oven (350 F / 180°)
- Cover the baking tray with a sheet of baking paper
- Peel the potatoes and cook them in the microwave and crush with a fork
- Peel and chop the onion
- Mix all ingredients
- Taste and adjust the seasoning
- Make small balls and place on a baking tray
- Bake in a hot oven for 20 mins
- Arrange on a plate and prick each ball with a toothpick

 

Cocktail Meatballs

Cocktail Meatballs




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Parmesan crackers

Parmesan crackers


  
Easy Cheese and Garlic Dip
Easy Cheese and Garlic Dip

 

Small soufflés with herbs for appetizer
Small soufflés with herbs for appetizer  

Voir la recette...

Easy Cheese and Garlic Dip

- Peel the garlic and cut into pieces
- coarsely chop green pitted green olives
- Place all ingredients (except black olives, paprika and olive oil) in a food processor and blend until desired consistency
- Taste and adjust seasoning if necessary
- Chill for several hours before serving
- Before serving, drizzle with a little olive oil, sprinkle with coarsely chopped black olives or/and paprika


Serve as an appetizer with cut vegetables or toast


Tips and suggestions

Also very good for a sandwich garnish

Voir la recette...

Parmesan Crackers

- Mix the flour with the eggs until thoroughly mixed
- Salt and pepper
- Add the softened butter into small pieces and mix (add a little water if too compact)
- Add the Parmesan and mix (add a little water if too compact)
- Taste and adjust seasoning
- Roll the dough into a sausage and seal it in plastic wrap
- Put in the freezer for 40 minutes
- Preheat the oven (400 F)
- Cover a baking sheet with parchment paper
- Cut the “sausage” into slices 5mm around and place the slices on a baking sheet
- Bake in hot oven about 14 minutes
- Allow to cool before serving

Voir la recette...

Home-made Foie gras canning

skinning
- The foie gras should be at room temperature so it should be out of the refrigerator at least 2 hours in advance
- Gently peel off the two lobes
- Pull the veins carefully towards you, to remove them without breaking or cutting, following them by passing your fingers underneath, until you reach the end of the liver
- If the liver contains many traces of blood, it must be soaked in milk for an hour by protecting with clingfilm


seasoning
- Remove the foie gras in a wide flat and hollow
- Mix spices together
- Sprinkle half of the spice foie gras
- Drizzle with alcohols
- Return livers and sprinkle remaining spices
- Cover the dish with plastic wrap and let stand overnight (at least several hours)

Canning
- Fill the pots (well cleaned, sterilized and dried on a towel) up to 1 cm from the edge, pressing to compact foie gras
- Clean the round jars with a clean cloth before closing
- Put the jars in the sterilizer, cover with water (there must be at least 2 inches of water above the jars)
- Add a small glass of white vinegar in water (glass will remain smooth and shiny after sterilization)
- Schedule a sterilization 1h at 150 F for a half-cooked foie gras and 2 h at 200 F for well-cooked foie gras
- Leave in water until it is warm then out of the water and store away from light

 

 

Home-made Foie gras canning

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mini 3 cheese tarts

- Preheat the oven (400 F/200°)
- Cover a baking sheet with parchment paper
- Unroll the puff pastry
- With the help of a glass or a cylinder (7 cm diameter) cutting discs from the dough and place on a baking sheet
- Take another glass or a smaller cylinder (diameter 5 cm) to mark a smaller disk in the middle of each circle
- Prick the center of each disc with a fork (so it does not rise during cooking)
- Mix the egg yolk with milk and brush with a brush the edge of each disc
- Spread cream in the middle of each tart
- Cut the goat cheese and mozzarella into small pieces and crumble blue cheese
- Divide the cheese between the tarts, finishing with blue cheese
- Sprinkle with oregano and pepper
- Bake in a hot oven for 15 minutes until the pastry is golden


Tips and Suggestions
- For the blue cheese is easier to crumble, I put it in the freezer 30 minutes before
- These tarts can be prepared in advance and reheated at the last minute in the microwave

 

Mini 3 cheese tarts

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Blue Cheese & Pear Puff Pastry Bites

- Preheat the oven (300 F)
- Drain the pears and cut into thin strips
- Cut rectangles in puff pastry
- Cover a baking sheet with parchment paper and place over the puff pastry rectangles
- On each rectangle drop one or two pear slices, sprinkle with paprika and cover with crumbled blue cheese
- Finish by peppering with the pepper mill
- Cook in a hot oven for 20 mins
- Serve hot

 

 

Voir la recette...

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