Appetizer - 312 recipes
More Appetizer recipes
Ploughman's Pasties
By pedro.smith1@hotmail.com
Heat oven to 180ºc / 350ºf / gas mark 4
- 1 onion
- 250g cheddar cheese grated
- 5 tbsp pickle
- 500g ready to roll all-butter shortcrust pastry
- Plain flour to dust
- Egg to brush on
Shells Sausagemeat Balls
By john french
These were created for our son when he was small because he didnt like scotch eggs but wanted to eat the same food ...
- 8 thick sausages of your choice
- 1/2 pack of sage and onion stuffing made up
- 2 slices of bread made into fine breadcrumbs
- Salt and pepper and any other spices you choose.
- 25g Flour
- 1 medium Egg
Tart tatin with peppers
By Teresa Diab
Cook the peppers in a hot oven (240°C), turning occasionally until the skin begins to blacken
Stilton and Mushroom toasts
By Jennchar1820
Cut the baguette into slices about 2cm thick
- 1 x baguette
- 1 x large handful of mushrooms
- 1 x piece of Stilton
- Garlic olive oil
Only carrot cake
By Coralie , blog : Dans mon assiette
Peel the carrots and grate and cook on low heat with a little butter and water in a pan until they are tender
Roquefort dressing
By Louise , blog : Gato Azul
Put the mustard in a bowl, add the balsamic vinegar, mix well
Mashed peas and sundried tomatoes
By Moumoute
In a cooking ring place the mashed peas in the tomatoes with olive oil and a final layer of mashed peas
Tomato crumble with fresh rosemary, goat cheese sauce and thyme
By Carrelet
Immerse the tomatoes about 30 seconds in boiling water and peel them
- For the crumble:
- 1.5 kg of round tomatoes
- 75 gr of fine breadcrumbs
- 100 gr of flour
- 60 gr pine nuts
- 100 gr fresh grated parmesan
- 125 gr of salted butter, soft
- 10 sprigs of rosemary
- Olive oil
- Salt and pepper
- For the goat cheese sauce:
- 200 ml full cream
- 225g fresh goat cheese
- Thyme
- pepper
Light courgette tart
By Stephanie ASSAYAG
- Preheat the oven to 180° - Unroll the pastry in a tin, prick and bake, plain, for 15 mins
Parmesan shortbread, dried tomatoes and basil
By Chouya , blog Qui dort ... dine
Make a ball of dough with the flour, softened butter, basil and egg, add a little water if needed to form a smooth ...
Cream of aubergine soup with crunchy poached spring vegetables
By Lavande
The stock: Bring the stock to a boil, then turn off the heat and add the star anise
- The stock:
- 75 cl of bouillon stock preferably fresh or a reconstituted tablet.
- 1 star anise
- For the cream of aubergine :
- 2 medium aubergines
- 2 cloves of fresh garlic
- 16 cl of milk
- 2 tsp of aniseed alcohol
- 1 ladle of the vegetable cooking water
- salt and pepper
- Vegetables:
- 8 baby carrots
- 16 mini flower courgettes
- 4 bunches of broccoli
- 12 cherry tomatoes
- 80g shelled peas
- 12 green asparagus
- 100 ml of white balsamic vinegar
- Thyme in bloom
Cream of pumpkin soup with shellfish
By Chef Damien
For the pumpkin cream: - Sweat the onions in butter for 5 minutes
- For the soup:
- 100g onion
- 50g butter
- 500g pumpkin
- 300g pumpkin
- 1 litre of chicken stock
- 2 oranges
- Salt, Espelette pepper, 1 pinch Curry
- For the shellfish mousse:
- 300g of cockles
- 300g of mussels
- 50ml of white wine
- 20g butter
- 2 sheets of gelatin
- 3 sprigs parsley
- Juice of ½ lemon
- 50ml whipping cream
- 1 pinch of dried seaweed and a pinch of chilli pepper
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