Buffet recipes - 68 recipes
More Buffet recipes
Easy Savoury Chorizo Madeleines
By Sarah
Whisk the flour and cornstarch in a bowl and add milk
- 4 eggs
- 220 g flour
- 50 g cornstarch
- 130 g butter, melted
- 8 cl whole milk
- 1 sachet baking powder
- 50g chorizo
- chives
- salt and pepper
Savoury muffins with ham, Parmesan and onion confit.
By Caroline , blog Carocook
Preheat the oven to 180 ° C
Savoury Flammekeuche madeleines
By Bricetcroc , blog de Bric et de Croc ! ...
Start by slicing the onions and fry them in a pan with 1 teaspoon of olive oil
Ham and confit tomato savoury loaf cake
By Magali Kunstmann
Preheat the oven to 180 degrees
- 150g flour
- 1/2 sachet of yeast
- 3 eggs
- 90g milk
- 6 tablespoons olive oil
- 150g diced ham
- 15 confit tomatoes
- 150g freshly grated cheese (comté for example for more flavour)
Ravioli and parsley loaf cake.
By Sophie Lebarbier
Preheat the oven to 180 ° C
- 150 g salf-raising flour
- 3 eggs
- 10 cl of sunflower oil
- 10 cl of milk
- 100 g grated cheese
- 1/2 bunch of parsley
- 360 g mini cheese ravioli (fresh)
- Salt and pepper
Canapés with paté
By Laura , blog Les recettes rigolotes de Laura
Spread each slice of bread with the paté
Cactus salad with kidney beans
By Cactus La Napolea
- Cut the cactus leaves into strips and then into small dice, put them in a saucepan of boiling salted water and co...
Festive Pig's Head
By simon betts
Not for the squeamish but a delicious centrepiece!!!
- 1/2 Pig's Head
- Salt
Stuffed apricots with tuna mayonnaise
By Coyac
Drain the apricots
- 1 tin halved apricots
- 1 tin tuna
- mayonnaise
Rhubarb and Brie Canapes
By BangersAuVin, Bangers Au Vin
A quick and easy appetiser, that you can customise by changing the crunchy base
- 4 stalks of rhubarb
- 3 tbsp of sugar
- A generous slice of ripe brie - Somerset Brie works a treat
- Any savoury biscuit of your choice, or crostini, toasted french bread, you choose!
Apricot foie gras pistachio
By Chef Damien
- "Knead" the foie gras with the Ratafia and add a turn of pepper
Smoked Duck, Emmental and Onion skewers
By Emmental Grand Cru
Peel the onions, remove the green stems
- 200 g Emmental or cheddar
- 24 slices of smoked duck breast
- 24 small spring onions
- 1 tbsp Espelette pepper
- 20 g butter
- 1 tbsp Sugar
- salt and pepper
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