Here we are again with another challenge for cooking challenge, this time he touched the choice of L
Elvira Cherry Blossoms you in anticipation of the Christmas season .. we proposed to prepare a 6 starters, are always welcome ideas for these holidays or for any other occasion special.
has been easy because I wanted to do something original ... but this month between the holidays and since my return to work, I have very little free time, there was not a second to think, search the internet, my outstanding recipes in magazines ... but finally this week I I put a day with it and I am thrilled to find these incoming as interesting, with good combinations ... and delicious!
my family I think any of these recipes are going to look like luxury, I have to say that we are very, very starters and snacks. The downside is how long it takes to prepare and how fast eats everything ...
But to be told my friend Nuria, who has shared kitchen with me and we finished eating at 17:00 hours ... holy patience! . As the plates also had to spend her photo shoot ... lol .. Not everyone stand it, because my girl!
BRICK PRAWNS AND VEGETABLES
Brick
- brick leaves
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- carrot leek
- 1 large shrimp or 2 0 3 small for each roll.
- Provence herbs (I put basil, chives, parsley, fresh thyme ...)
salt -
Chutney
- 1 kg.
- ripe tomatoes 1 onion 100 g.
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- brown sugar 50 g. apple cider vinegar salt
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Development
I leave you a video for the preparation of this recipe on the web
cooking for friends.
First prepare the chutney. Put oil in a pan and sauté the chopped onion. 10 minutes add the peeled and seeded, cut into medium pieces.
let cook for 10 minutes and add the brown sugar and cider vinegar. What we cook 2 hours, taking care not to hit especially at the end of cooking when the juice is reduced.
We add a little salt.
Peel, wash and cut into julienne vegetables. Blanch vegetables in boiling water a few seconds, we strain the liquid and reserve.
Peel the prawns, deveined. We add salt and herbs, sauté, grilled with olive oil.
Cut filo pastry sheets in half, place the vegetables, shrimp and form some rolls.
Paint brick rolls with melted butter and bake a few minutes, until golden and crisp.
present rolls accompanied by tomato chutney. The prepared chutney that I had much more ground, because it prepared in a food processor, but is better than the chunky texture more like jam.
Source: Cooking for friends
SEPIA TEMPURA
This can also be done tempura with prawns and it is absolutely delicious. With vegetables, you have here the recipe
.
Prepare tempura as is indicated in the recipe above, and pass the cuttlefish, squid, shrimp or lobster for the tempura. Fry in plenty of oil to be hot. So we will be crispy batter and no fat.
Leaving
absorbent paper and accompanied by tomato chutney example of the above recipe.
canapé Iberian sirloin with caramelized pineapple 
Ingredients 1
- Iberian pork tenderloin 300 g.
- 1 pineapple grenade
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- 1 50 g.
- watercress 1 tablespoon brown sugar 300 ml
- . Pedro Ximenez
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baguette butter -
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- olive oil salt pepper flake
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salt -
development
Season the tenderloin in a skillet brown them on all sides and reserve. Remove the fat from the pan and add the Pedro Ximenez. We turn to a saucepan and let reduce for a few minutes. Reserve.
spread with butter a pan. Cut pineapple chunks a little smaller than the slices of sirloin, put brown sugar and caramelized on both sides, until we see who catches a golden hue. Reserve.
Cut the bread into slices, put a thread of olive oil and some pepper. Toast bread on both sides. Meanwhile, open the shell and separate the grains.
Cut the pork tenderloin and assemble the sandwiches, putting a fillet on each slice of toasted bread and top with caramelized pineapple. Add reduction thread Pedro Ximenez, a little salt flakes and finished with a watercress seasoned (this time I added lettuce) and a pomegranate.
Source: Cooking Magazine TMX
SAUTEED SCALLOPS AND SHRIMP ON A BED OF LEEKS
Ingredients
- 8 scallops (I bought the meat on one side and the other stuffed shells) 4 red prawns
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1 leek - 100 ml.
- double cream 2 tablespoons olive oil 20 g.
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- butter 50 ml.
- white wine salt pepper
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- body (if present the incoming pastry shells)
Development
eliminated the green part of leeks and root, and cut into thin slices. Heat the butter in a skillet and sauté the leeks slowly 2 minutes. Add the wine, salt and pepper, and cook about ten minutes until tender.
Open
scallops gently separate the meat coral of the scallops and remove the rest. We clean While four of the shells concave (if we serve in the shells). In my case I found only the meat for scallops, so I bought shells that are sold stuffed and then cleaned and used as template for the puff pastry, can be served directly in the shell.
separated the heads of the prawns and peel the body.
Heat oil and brown them peeled shrimp and scallops salt and pepper for 1 or 2 minutes. Enter the leek in half shells have to see it clean and top of each shell a shrimp and two scallops.
Add the cream and the juice of the heads of the remaining leek shrimp, heat a few minutes more, add salt and handed over the shells.
Note: you can leave finish the plate in the scallops and at the last minute, sprinkle with some Parmesan cheese and broil in the oven.
Another option is the one I present, cover with puff pastry shell, cut into the shape it around, pinching to avoid getting too high and cook until golden. That will be the basis of our incoming edible scallop.
Source: Journal Fall Reading Kitchen
SURPRISES WITH BRIE WITH WATERCRESS AND TANGERINE
Ingredients
- 200 g.
- brie cheese 4 sheets filo pastry 100 g
- Watercress
- 8 mandarins
- 1 / 2 red onion, toasted almonds
- 4
- 4 tablespoons olive oil 50 ml
- .
balsamic vinegar 1 teaspoon sugar -
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salt
Development
Wash watercress. Peel and chop the almonds. Grate a little tangerine skin. Peel the mandarins to live (remove the white skin around it) and leaving the slices and the juice they emit. Peel onions and cut into julienne strips.
prepare the vinaigrette: mix the juice and zest of tangerine oil, a tablespoon of balsamic vinegar, almonds, chopped watercress leaves, a pinch of salt and sugar.
We
in a saucepan over low heat balsamic vinegar and remaining sugar and reduce to half its volume. Let cool.
Cut the brie into 12 pieces the same size and each sheet of filo pastry into three. Wrap pieces of cheese with the pasta and bake at 180 º C for 5 minutes (should be golden on the outside and the cheese inside).
Draw lines with reduced balsamic vinegar on each plate and place it over three packets interspersed with watercress, onion and mandarin segments. Dressed with vinaigrette.
Source: Journal Fall Reading Kitchen
CHUPITO AVOCADO WITH PRAWNS AND ONION
Ingredients
- 2 avocados, red shrimp
- 10
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- 1 lemon 5 tbsp olive oil 1 onion
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- salt 1 pinch of 5 berries
Development
We start the avocados in half, remove the bone, and with a spoon, remove the pulp. Squeeze the lemon and strain the juice. Mixed with the pulp of the avocado, 1 cup water, 1 pinch of salt and 2 tablespoons of oil. Grind until a smooth cream and rectify the salt if necessary. We cover and let rest in refrigerator.
separated the heads of the prawns, wash and reserve Peel the tails, leaving the end, and sauteed in a nonstick skillet with 1 tablespoon of oil for 1 minute. Remove and reserve.
Heat remaining oil in same skillet and fry the heads about 2 minutes. and let apagmos tuning. Clean the onion and cut into strips lengthwise. The dip in cold water with ice to curl.
Pour avocado cream cups or crystal glasses, they give out on the shrimp, sprinkle with 1 pinch of pepper berries and serve with the drained onion and fry oil heads previously casting.
Source: Eating Well Magazine No. 176
Of course, I ask you do not miss my dear fellow cookinianas as always delight you with its challenges:
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