Tapas frias rapidas

quick and easy tapas

A melting cheese, a few slices of bread and a secret touch of pesto and spicy background are the keys to enjoy this special appetizer. Here is the recipe for this quick and easy provolone, which will take you no more than 15 minutes.
The secret of frying fish is to use good flour, drain the excess well and fry in abundant and very hot oil. That is why we say that this recipe of baby squid or baby squid must be fried with a lot of art because if not this simple appetizer does not have the same grace.
This salty tomato and goat cheese tart, in a coca or pizza format, is a delicious way to eat vegetables while enjoying their authentic flavor. It takes less than 30 minutes to make so it’s perfect for our weekend family appetizer.
They remind me a lot of some rolls that my mother used to make with ham and cheese, which she then cut in the same way and maybe that’s why I find them so beautiful. These sliced cheese and bresaola pancakes are perfect for appetizer time.

tapas gourmet recipes

A melting cheese, a few slices of bread and a secret touch of pesto and spicy background are the keys to enjoy this special appetizer. Here is the recipe for this quick and easy provolone, which will take you no more than 15 minutes.
The secret of frying fish is to use good flour, drain the excess well and fry in abundant and very hot oil. That is why we say that this recipe of baby squid or baby squid must be fried with a lot of art because if not this simple appetizer does not have the same grace.
This salty tomato and goat cheese tart, in a coca or pizza format, is a delicious way to eat vegetables while enjoying their authentic flavor. It takes less than 30 minutes to make so it’s perfect for our weekend family appetizer.
They remind me a lot of some rolls that my mother used to make with ham and cheese, which she then cut in the same way and maybe that’s why I find them so beautiful. These sliced cheese and bresaola pancakes are perfect for appetizer time.

baked tapas

Ingredients: 250 g of frozen or steamed mussels (without shell); 2 cloves of garlic; 1 bay leaf; 100 ml of extra virgin olive oil; 100 ml of white wine vinegar; 2 teaspoons of paprika.
The stuffed eggs admit many variants, they can be prepared with practically anything we have in the fridge. We propose you these 5 recipes in video, if you want to see the recipes in writing you have them here> 5 RECIPES OF FILLED EGGS
This is the cold tapa that will conquer the little ones of the house, but for sure the adults will also love it and it will conquer them for its originality. We have told you before that the Russian salad can be used as an ingredient for other tapas, here is the proof!
Ingredients: 1 kg of white fish; 6 limes and 4 lemons; 2 red onions; fresh coriander; 1 teaspoon of fresh aji amarillo or aji limo; 1 teaspoon of salt; white pepper; cooked corn or corncob; 1 sweet potato.
Preparation: In a bowl, mix the cheese with the finely chopped chives and the lemon juice. Put a spoonful of the cream cheese on each cracker, and on top a small piece of rolled smoked salmon.

tapas frias in spain

The advantage of deviled eggs is that besides being quick and easy to make, we can leave them prepared in advance to simply eat them when the time comes. Besides, they can be stuffed in a thousand ways, as you will see in this great recipe book of stuffed eggs that we have prepared for you.
Finally we fill the eggs with this mixture and present the egg whites, for this we put a base of fried tomato on the plate or dish. We place the eggs and we cover with mayonnaise completely. Now we only have left to decorate with the yolk that we had reserved that we grated, some olives, some strips of bell pepper, carrot or what you have at home.
Ingredients: 8 boiled eggs; 50 g of mayonnaise; 60 g of grated Emmental cheese (or whatever you like); 4 tablespoons of breadcrumbs; 60 g of spreadable cheese (Philadelphia type); 1 teaspoon of sweet paprika; 8 anchovies in oil; parsley; salt.
Preparation: Cut the boiled eggs in half and remove the yolks. Put the yolks, the salmon cut into small pieces, the cream, a pinch of salt and pepper in the blender or food processor and blend until you obtain a cream. Fill the yolks with this cream and reserve in the refrigerator until ready to eat.

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