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Easy to make snacks

Easy to make snacks

Salted profiteroles, fried prawns with Chinese noodles and chicken rolls with apricots are great options if you have guests at home. Discover more easy-to-make snack recipes.

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INGREDIENTS (4 people):- 4 strawberries
- 100 g of fresh cheese
- Modena balsamic vinegar
- Extra virgin olive oil
- 4 tartlets
- Honey
- 4 mushrooms
- 100 g feta cheese
- Basil leaves
- Pink pepper
- Yogurt
- 100 g cabbage
- 100 g of turkey meat
- 1 carrot
- Sugar
- Panini

Wash and cut the strawberries. Put a saucepan on the fire with 2 tablespoons of vinegar and keep on the fire until it is reduced. Remove and add strawberries. Let rest. Fill the tartlets with the crumbled fresh cheese and the strawberries on top.

Clean and laminate the mushrooms; to Salt. Paint the mushrooms and feta cheese with oil. Grill 2 or 3 minutes on the grill. Put some basil leaves, feta cheese, mushrooms, honey and pepper on paninis.

Wash and chop the cabbage And the carrot. Salt and let stand half an hour. Mix a yogurt with 2 tablespoons of vinegar and 1 teaspoon of sugar, cabbage and carrot. Put some slices of turkey meat on a panini.

2 fried prawns with chinese noodles

INGREDIENTS (4 people)
- 12 prawns
- 100 g of Chinese rice noodles
- 2 eggs
- Salt.
For soy mayonnaise:
- 1 egg
- 40 g of salmon roe
- 1 tablespoon soy sauce
- 1 lemon
- 1 dl of olive oil

1. Put the noodles to soak in hot water until they soften; drain them. Peel the prawns and skewer them on skewer sticks. To Salt. Beat 2 eggs. Batter the prawns with them and wrap them with the noodles. Go through the egg again.

2. Heat a pan with oil. Fry over medium heat until they begin to brown and place on absorbent paper. Pour 1 egg, 1 tablespoon salmon roe, 1 knife into a blender glass. of soy sauce and a few drops of lemon. Put the blender to the bottom of the glass and beat without stirring, while the olive oil is incorporated, little by little, until it emulsifies.

3. Serve the hot prawns with a small portion of the soy mayonnaise and decorate with the salmon roe spread around the plate.

3 Chicken rolls with apricots

INGREDIENTS (4 people):
- 4 chicken fillets
- 100 g of dried apricots
- 1 onion
- 1 dl of sweet sherry
- 2 eggs
- 100 g of flour
- 100 g of almonds
- Olive oil
- Salt and pepper
For the sauce:
- 40 g duck foie
- 1 dl of liquid cream

1. Soak the dried apricots with the sherry. Chop the onion, poach it a few minutes and add the dried apricots. Keep on fire until the wine is consumed. Remove and reserve.

2. Spread the chicken fillets on the countertop and fill with the apricots and onion. Form curlers and batter them with flour, beaten egg and chopped almonds. Fry the chicken curlers in a pan with plenty of olive oil until they are well browned and set aside.

3. In another pan, put the duck foie, add the cream and keep on the fire until the foie melts. Stir well with a wooden spoon until you get a homogeneous sauce. Serve with the chicken.

4 Scallops to the Peruvian

INGREDIENTS (4 people):
- 8 scallops
- 4 tablespoons yellow pepper sauce
- 4 potatoes
- 2 files
- 2 avocados
- 1 onion
- 5 knife milk
- 60 g of fresh cheese
- Chives
- Olive oil and salt

1. Peel the potatoes and cook them. Put them in a bowl with 3 tablespoons of chili sauce (Peruvian chilli), lime juice, a little oil and salt. With a fork, crush the potatoes and mix them with the other ingredients. Remove the scallops from their shells. Dip them for a few minutes in cold water with salt. Drain, salt and pour a few drops of lime.

2. Peel and cut the avocado into strips. Reserve. Poor the onion a few minutes in olive oil until it becomes transparent. In a blender glass, put a tablespoon of chili sauce, milk and fresh cheese. Add the onion and beat.

3. Serve making a round base with mashed potatoes; place some avocado strips and, on top of this, the scallop. Bathe with the chili sauce and sprinkle with a little fresh chives.

5 Salted Profiteroles

INGREDIENTS (4 people):
- 1 dl of milk
- 1 dl of water
- 80 g of butter
- 1 teaspoon salt
- 1 sugar knife
- 125 g of flour
- 4 eggs
FOR THE FILLING:
- 60 g of hydrophilized fried onion
- 100 g of cream cheese
- 80 g of guacamole

1. Put a saucepan on the fire with milk, water, butter, salt and sugar. Hold until it starts to boil. Remove and add the flour while stirring until a homogeneous dough is obtained. Put back on fire 1 minute while stirring. Preheat the oven to 180º C.

2. Pour the dough into a bowl and, once cold, add 3 eggs, stirring until integrated. Introduce the dough into a pastry bag with a smooth and wide mouth. Place small piles on a baking sheet covered with baking paper. Brush with beaten egg and bake until golden brown. Remove and reserve.

3. Open the profiteroles and fill with the help of a sleeve with the guacamole, the cream cheese with fried onion or any filling to personal taste.

6 Roasted apples with yogurt and muesli

INGREDIENTS (4 people)
- 4 golden apples
- 40 g of butter
- 50 g of honey
- 2 Greek yogurts
- 100 g of muesli
- 100 g of berries

1. Wash the apples. Eliminate the heart and reserve the seeds. Make a horizontal cut by circling the apple in half. The cut should not be deep, about half a cm or so.

2. Preheat the oven to 180º C. Put some butter and honey in the heart of each apple. Put them in a baking dish with 2 dl of water and the seeds. Keep in the oven until the apples are tender and the skin wrinkles a little, about 20 or 30 min.

3. Beat the yogurts with the liquid that is recovered from the source of the oven (discarding the seeds, which have served to help gelatinize the water). Serve with the yogurt as a base, sprinkle the muesli and put the roasted apple and some red fruits on top.

7 Almond vanilla bonbon

INGREDIENTS (4 people)
- 200 g dark chocolate fondant
- 3 dl of liquid cream
- 60 g of sugar
- 1 egg
- 1 vanilla pod
- 30 g of butter
- 80 g almonds

1. Separate the yolk from the egg white. Put a saucepan on the fire with the cream, sugar, yolk and vanilla pod open throughout. Keep on low heat stirring for 6-8 min. Reserve. Put in the freezer and, before it freezes completely, make balls of about 6 cm in diameter and refrigerate again until they freeze completely.

2. Put a saucepan in the water bath with the chopped chocolate. Add the butter and leave on the heat until it melts. Bathe the ice cream balls with the melted chocolate.

3. This is the hard part: if it is hot, the ice cream can melt, and if it is cold, it will thicken too much. Sprinkle with chopped almonds and let cool. If you want, you can add liquid caramel on top.