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Appetizer - 317 recipes

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If the crab claws are raw: Bring the water to a boil in a saucepan with 1/2 an onion cut in two, thyme and bay leav...

4.5/5 (45 Votes)

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Cut the lettuce into small pieces and wash it

  • 1 large lettuce
  • 20g butter
  • 1 onion
  • sliced
  • 2 teaspoons chopped mint
  • fresh or dried
  • tablespoon of flour
  • 5 tablespoons of crème fraîche
  • 150 ml stock cube
  • 450 grams of milk
  • pepper
  • salt
  • Few sprigs of mint to decorate the plate (optional)
3.7/5 (111 Votes)

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Heat some butter in a large saucepan and sauté the onions for 5 minutes

  • 1 butternut squash about 1.5 kg or 3 lb
  • peeled and cut into pieces about 2.5 cm
  • 1/2 fennel bulb
  • sliced
  • 1 tbsp butter
  • 1 medium onion
  • chopped
  • 625 ml chicken stock (home-made
  • of course!)
  • 250 to 500 ml of cider or white wine (Riesling
  • preferably)
  • 1 bay leaf
  • 1 tbsp fresh thyme
  • finely chopped
  • 1/2 tsp white wine vinegar
  • Salt and pepper
3.7/5 (104 Votes)

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Boil salted water with the butter

  • water
  • 100g salted butter
  • 100g flour
  • 100g hard cheese (gruyere
  • cheddar...)
  • 4 eggs
  • A pinch of salt
  • spices
3.5/5 (127 Votes)

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Boil water to blanch the salad for a few minutes

  • 1 roll of puff pastry
  • 1 pot of ricotta
  • 1/4 green salad (batavia)
  • 3 carrots
  • 2 medium onions
  • herbs (about 3 tablespoons)
  • salt and pepper
  • grated
4.4/5 (49 Votes)

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In a bowl, combine the yoghurt, egg, oil, flour until the dough is smooth

  • 2 beefburgers
  • 100 g onions
  • 50g mushrooms
  • 1 pot of yoghurt
  • 2 pots of flour
  • 2 eggs
  • 1/2 pot of oil
  • herbs
3.8/5 (98 Votes)

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Start by preparing the beans

  • For the salad:
  • ½ orange
  • ½ grapefruit
  • 1 small handful of fresh beans fully peeled (if you cannot use fresh beans
  • you can use frozen ones)
  • 20 small mint leaves
  • 50 g fennel heart
  • 1 small handful of baby salad leaves (ex: beetroot leaves)
  • 1 tbsp chopped hazelnuts
  • ½ teaspoon of sugar
  • For the sauce:
  • 2 tablespoons olive oil
  • 2 teaspoons cider vinegar
  • 1 tablespoon liquid honey
  • ½ teaspoon grated ginger
  • salt
4.2/5 (67 Votes)

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Watercress mousse: Add 2 tablespoons of vegetable stock to dilute the agar in a small bowl, and reserve

  • Mousse de cresson en agar-agar à la purée d'amandes
  • émulsion d'amandes
3.4/5 (128 Votes)

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In a large saucepan, fry the shallots in olive oil

  • - 3 leeks washed
  • cut into round slices ​​2 cm thick
  • - 8 scallops
  • - 1/2 litre of mussels
  • - 1/2 litre of clams
  • - 500 ml of white wine
  • - 500 ml of cream
  • - 1 tbsp olive oil
  • - 2 chopped shallots
  • - 30 g of butter
  • - 1 tbsp
  • heaped
  • of flour
  • - Salt and pepper
4.6/5 (31 Votes)

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Clean the cep mushroom with a cloth

  • 1 large cep mushroom
  • 1 scallop with its coral
  • a slice of foie gras
  • 1 small shallot
  • 2 tblsp of olive oil
  • Maldon sea salt
  • freshly ground black pepper
  • 1 tbsp fresh low fat creme fraiche
  • a sheet of brick pastry or filo pastry (optional)
3.4/5 (133 Votes)

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Pour the chicken stock and coconut milk in a saucepan

4.3/5 (61 Votes)

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Cut the tuna into very thin slices (you can put it in the freezer for a few minutes to make it easier to slice)

5/5 (1 Votes)

Any burning questions? Ask our chefs below!

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