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Appetizer - 312 recipes

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Prepare the shortcrust pastry: Cut the butter into cubes

4.4/5 (7 Votes)

By

Wash and cut the vegetables and keep their leaves

4.4/5 (13 Votes)

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Preheat the oven to 180 ° C

4.4/5 (26 Votes)

Put on an oven tray the smoked bacon and cook for 5 minutes at 180°C

  • 100g smoked bacon
  • 200g cream
  • 100g milk
  • 2g agar agar
  • 4 leeks
  • 2 tbls olive oil
  • 1 stock cube
  • 4 slices of foie gras
4/5 (196 Votes)

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Bring a pot of water to a boil and add salt

4.4/5 (12 Votes)

By

Heat the pan with a little olive oil, add the onion and sliced ​​leeks cut into small pieces

4.3/5 (53 Votes)

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For the pesto with basil: It's simple, mix together the "solid" ingredients and then add olive oil to obtain the eq...

  • 1st layer:
  • 30g fresh goat cheese
  • 30g crème fraîche (half fat)
  • homemade basil pesto
  • Chopped rocket salad and lamb's lettuce
  • 2nd layer:
  • Slices of peeled grapefruit
  • 3rd layer:
  • 30g fresh goat cheese
  • 30g crème fraîche (half fat)
  • 70g Tomme goat cheese, cut into small pieces
  • thyme
  • dash of olive oil
  • 4th layer:
  • 50 g of Scottish smoked salmon, sliced into thin strips, previously marinated in grapefruit juice
  • 5th layer:
  • 1 teaspoon basil pesto
  • For the pesto:
  • 2 bunches of basil (keep only the leaves)
  • 4 tablespoons (60g) grated Parmesan cheese
  • 50 g of roasted pine nuts
  • 2 cloves of garlic, crushed
  • 10 cl of olive oil
  • salt, pepper (5 bay mix if you have)
4.3/5 (39 Votes)

By

Preheat the oven to 180 °

  • 3 eggs
  • 150g flour
  • 1 sachet of yeast (11g)
  • 1 yogurt
  • 100 ml hot semi-skimmed milk
  • 7 tbsp olive oil (80 ml)
  • 1 large tablespoon of mustard
  • 170g chorizo extra spicy
  • 4 tbsp green olives
  • 1/2 lemon confit
4.3/5 (22 Votes)

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Boil the chicken stock, add the peas and chopped celery

4.7/5 (40 Votes)

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- Cut the cactus leaves into strips and then into small dice, put them in a saucepan of boiling salted water and co...

4.3/5 (24 Votes)

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Pour the chicken stock and coconut milk in a saucepan

4.3/5 (61 Votes)

By

This recipe is to be made the day before

  • 2 shallots
  • 300 g smoked salmon, fillets
  • 150 g butter, melted
  • 6 slices of soft bread
  • 200 g fresh double cream,
  • The juice of two lemons,
  • Salt and pepper.
4.3/5 (17 Votes)

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Smoked Salmon Mousse Tartlets with tapenade and cherry tomatoes