Category: Appetizers

Appetizer Vegetarian · Appetizers · Baking · Holiday Food · Nuts

Mini cranberry-brie bites

Belinda1 Comment

These are simple and fabulous and the rosemary and chopped pecans really take them up a notch. Another beauty from the website “Delish”

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1 tube crescent dough
Cooking spray, for pan
Flour, for rolling out dough
8 oz. wheel Brie
1 cup whole berry cranberry sauce
1/2 cup chopped pecans
6 sprigs of rosemary, cut into 1″ pieces.

Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out the crescent dough, and pinch the seams together. Cut into 24 squares.
Place the squares into muffin tin slots.
Cut the brie into small pieces and place inside the crescent dough.
Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
Bake until the crescent is golden, about 15 minutes.
Serve warm.

Appetizers

Pizza Nachos

Belinda

I love this combination, especially as it’s without all the dough pizza comes with. From the recipe blog “Delish” It’s a great recipe for your kids to make too.

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1 bag Tortilla chips
2 cups pizza sauce
3 cups shredded mozzarella
1 Green Bell Pepper, chopped
1 cup mini pepperoni
1/2 cup sliced black olives. (Try and buy Kalamata olives and slice them yourself, those tinned pre-sliced ones are pretty bad!)
1/2 cups freshly grated Parmesan cheese
Chopped parsley, for garnish

Preheat oven to 375°. Line a large baking sheet with foil.
On the prepared baking sheet, add about half of the chips.
Drizzle about half the pizza sauce over the chips, then top with half of the mozzarella, half the pepperoni, bell pepper, black olives, and Parmesan.
Repeat to make another layer with remaining ingredients.
Bake until the cheese is melted, about 15 minutes.
Garnish with parsley and serve immediately.

Appetizer Vegetarian · Appetizers · Vegetable sides · Vegetable-related

Whole roast cauliflower with lemony yoghurt sauce

Belinda

This recipe comes from the food blog “Alexandra’s Kitchen”
I have roasted whole cauliflowers before, with spices rubbed in but this one is lovely as the lemony yoghurt sauce takes it to another level. (I personally love the charred top)

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Count on two people per head of cauliflower

1 (1 1/2- to 2-pound) head cauliflower with leaves
1/3 cup Kosher salt
1 to 2 tsp nice, flaky sea salt, such as Maldon
3 tbsp best-quality extra-virgin olive oil, divided

For the yoghurt sauce:
1 cup good Greek yoghurt like “Fage”
1 tbsp freshly squeezed lemon juice
1/4-1/2 tsp kosher salt or to taste
Extra-virgin olive oil, optional
Za’atar or fresh chopped thyme leaves are an option to mix into the yoghurt

Preheat oven to 550°F with oven rack in center of oven.
Trim the stem of cauliflower, keeping the leaves intact, so it will sit level on a rimmed baking sheet—I line mine with parchment paper. Bring a large pot of water to a boil in a stockpot over high heat. Stir in the 1/3 cup kosher salt until dissolved.
Add the cauliflower to the water; place a heatproof ceramic plate on top of the cauliflower to keep it submerged or use a lid and partially cover the pot. Boil until tender and a fork inserted in the cauliflower meets no resistance, 10 to 13 minutes.
Gently lift the cauliflower from the water, transfer to a colander and drain in the sink. Let stand until the cauliflower has cooled slightly and is dry to the touch, about 15 minutes. Place the cauliflower, stem side down, on a rimmed baking sheet.
Rub 1 tablespoon olive oil between hands, then rub over cauliflower to apply a thin, even layer OR: drizzle the cauliflower with some of the tablespoon of oil, then coat your hands with the remainder and rub the oil all over it.
Sprinkle 1 to 1 1/2 tsp sea salt over the cauliflower (salt might clump in some places). You may need to turn the cauliflower upside down and rub it in the salt that falls on the sheet pan.
Bake in preheated oven until dark brown, about 25 minutes—this may take longer depending on your oven. If you find it’s not getting as dark as you would like, you can run it under the broiler, watching closely the entire time.
Meanwhile, make the yoghurt sauce: stir together the yoghurt, lemon, and salt (and thyme leaves if using).
To serve, smear the yogurt onto a plate. Drizzle with olive oil. Sprinkle with za’atar.
Remove the cauliflower from the oven, and carefully rub with remaining 2 tablespoons olive oil.
Place on top of the yoghurt smear. Serve hot.

Appetizers · Do-ahead · Soup

Mexican shrimp cocktail

Belinda

Another beauty from the food blog, “Spoonforkbacon”

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Makes 4 (6 ounce cups)

1lb peeled, deveined and cooked jumbo shrimp, halved crosswise
1/2 seedless cucumber, chopped
3/4 cup fresh corn kernels (from 1 cob of corn)
1/4 red onion, diced
2 1/2 cups tomato juice (can use a mix of clam juice and tomato juice if preferred)
1/2 cup fresh lime juice (from about 3 limes)
1 large avocado, peeled, seeded and chopped
Salt and pepper to taste
queso fresco for garnish
saltine crackers for serving

Place the shrimp, cucumber, corn, and red onion into a large mixing bowl and toss together.
Pour the tomato juice and lime juice over the shrimp mixture and gently fold together.
Cover and refrigerate mixture for 30 minutes. Fold in the avocado and lightly season with salt and pepper.
Scoop the mixture into 4 cups, spooning any extra liquid over each cup.
Top with a light sprinkle of queso fresco and serve with saltine crackers.

Appetizer Vegetarian · Appetizers · Asian flavors · Dairy-free · Grains · Soup · Uncategorized · Vegan · Vegetarian pasta

A bowl of Asian goodness

Belinda

This is divine on a hot day when you don’t feel like cooking too much. It’s also a great starter for a dinner party

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Serves 4 as a starter

1/2 oz instant dashi granules
1/2 cup soy sauce
3 tbsp mirin
1 tsp sugar
1 tsp wasabi paste
1 tbsp finely grated fresh ginger
10 1/2 oz soba noodles
1 nori sheet
3 1/4 inch piece of daikon radish, peeled and finely grated
3 scallions, finely sliced

Put the dashi granules in a bowl and pour 1 1/2 cups boiling water over them.
Stir until the granules have dissolved, then add the soy sauce, mirin, sugar, wasabi paste and ginger. Stir to make a dressing.

Bring a large pot of water to the boil and add the noodles. Allow the water to return to the boil then add 1/2 cup cold water to drop the temperature a little.
Repeat this process three times, then drain the noodles.
Rinse the noodles with cold water to remove the starch, then divide between 4 bowls.

Toast the nori sheet over a high flame or in a hot oven, then slice into this strips. Pour the dressing over the noodles, toss lightly, then scatter with the daikon, scallions and nori strips.

Appetizers · Dairy-free · Fish · Gluten Free · Whole30 compliant

Seared scallops with roasted cauliflower and olive puree

Belinda

This is a dish from the “Brooklyn Rustic” recipe book and is the perfect combination with scallops without overpowering them.

Serves 4

2 head cauliflower,cut into 1 inch florets
2 tbsp extra virgin olive oil, plus more for serving
Fine sea salt
1/2 cup pitted Kalamata olives
1/2 cup vegetable stock or water
Finely grated zest and juice of 1 lemon
1/4 cup fresh basil leaves, sliced
2 tbsp avocado or coconut oil
1 1/2 lbs jumbo scallops (about 12 to 16)
freshly ground black pepper
4 oz young pea shoots

Preheat the oven to 375 degrees

Toss the cauliflower with the olive oil and 1/4 tsp salt in a bowl.
Pour the cauliflower into a preheated pan inn an even layer and roast until golden, about 15 to 20 minutes, stirring once halfway through roasting.

In a blender, puree the olives, vegetable stock, lemon juice, and half the basil until smooth, about 2 minutes

Heat the cooking oil in a large skillet over medium-high heat. Pat the scallops dry and season with salt and pepper on both sides. Cooking in batches, if necessary, add the scallops to the skillet, leaving at least 1 1/2 inches between each scallop. Sear until golden brown, 3 to 4 minutes per side.

Scatter the pea shoots on a serving platter. Sprinkle the roasted cauliflower over the pea shoots, then lay the scallops on top.
Drizzle the olive puree over everything and finish with a sprinkle of lemon zest, the remaining basil and a drizzle of olive oil

Appetizers · Salad

Peach, crispy prosciutto, olive and mozzarella salad

Belinda

During the long, hot Southern Californian summer months, there is nothing nicer than having a light and interesting salad like this.

 

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Serves 4

* You can prepare the dressing 3 – 4 days in advance and keep in a sealed container in the fridge

1 tbsp butter
3 ripe peaches, quartered
A few fresh rosemary sprigs
3-4 oz thin prosciutto slices
4 red chicory, leaves separated
5 oz green olives, preferably pitted
2 x large buffalo mozzarella balls, torn

For the vinaigrette
1 small shallot, finely sliced into rings
2 tbsp sherry vinegar
2 tbsp superfine sugar (caster)
2 tsp wholegrain mustard
Small handful fresh dill, chopped
6 tbsp extra virgin olive oil
Sourdough bread to serve

In a large frying pan, melt the butter over medium-high heat. When it starts to foam, add the peach quarters and rosemary, then fry for 5-8 minutes until the peaches start to color and soften.  Season lightly with salt, then transfer to a large salad platter.

Return the pan to the heat and add the prosciutto slices and fry for 5 minutes until crisp and golden. Remove to some kitchen towel. (Alternatively, you can roast the prosciutto slices on a baking tray at 400 F for about 10 minutes until crispy)

For the vinaigrette, put the shallot, vinegar, sugar, mustard and dill in a small pitcher and whisk. Slowly whisk in the oil, then season to taste with salt and pepper

Add the chicory, olives, mozzarella and broken-up prosciutto slices to the peaches, drizzle over the dressing and gently toss.

Appetizers · Fish

Roasted shrimp with feta, fennel and tomatoes

Belinda

This is a terrific recipe from the Barefoot Contessa and all it needs is some rice or good bread to mop up the juices

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Serve 4

4 tbsp good olive oil, divided
1 1/2 cups medium-diced fennel
1 tbsp minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 tsp tomato paste
1 tsp dried oregano
1 tbsp Pernod
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 1/4 lbs (16 to 20 per pound) peeled shrimp with tails on
5 oz good feta cheese, coarsely crumbled
1 cup fresh bread crumbs
3 tbsp minced fresh parsley
1 tsp grated lemon zest
2 lemons

Preheat the oven to 400 degrees.

Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.

Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.

Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

Appetizer Vegetarian · Appetizers · Asian flavors · Dairy-free · Do-ahead · Gluten Free · Whole30 compliant

Spicy Asian sesame guacamole

Belinda

I love anything to do with avocados and this recipe, served with those lovely sesame rice crackers, is the perfect appetizer. Beware though, you will look like all your front teeth have fillings in them due to the black sesame seeds, so have toothpicks handy!

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Serves 4

3 good-sized ripe Hass avocados
1/3 cup chopped red onion (fairly finely chopped)
1/4 cup thinly sliced scallions, white and light green parts. Reserve some for decoration
1 tbsp fresh lime juice
2 tsp chili-garlic sauce
1 1/2 tsp soy sauce or Coconut Aminos
1 tsp grated fresh ginger
1 1/2 tsp black sesame seeds
1/2 tsp toasted sesame oil
Coarse salt and freshly ground black pepper to taste
Sesame rice crackers, or celery sticks for serving.

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the flesh in a bowl.
Add the chopped red onion, scallions, lime juice, chili-garlic sauce, soy sauce, ginger, 1 tsp of the sesame seeds and the sesame oil.
Mash with a fork until half smooth and half chunky.
Taste and add salt and pepper if desired. Sprinkle with the remaining 1/2 tsp sesame seeds and some chopped scallions and serve immediately with the rice crackers

Appetizers · Do-ahead · Fish

Pickled herring, sour cream, apple and onion salad

Belinda

This is a really super recipe from a neighbor in London many years ago. We used to adore it, and I only found it again recently.
Make sure you serve it very chilled.

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Serves 4 to 6

1 cup sour cream
1/2 cup full fat plain yoghurt
pinch of sugar
1 tbsp lemon juice
2 medium onions, thinly sliced
2 tart apples, (Granny Smith) cut into thin slices
1 tbsp chopped fresh dill or 1 tsp dried dill weed
2 x 8 oz jars pickled herring, drained and cut into bite-sized pieces

Combine the sour cream, yoghurt, lemon juice, sugar, sliced onions that have been separated into rings, apple and dill.
Alternate the herring and sour cream mixture in layers in a dish.
Cover and refrigerate for 5 hours at least.
Serve very chilled.