The next level of cooking
Friends invite each other unexpectedly? The family is announced in numbers? Quick, quick, and easy recipes for an aperitif! Whether it’s organizing dinner aperitifs or improvising casual aperitifs, all the recipe ideas are there: express appetizers or savory verrines for a chic cocktail, cherry tomatoes on skewers, or puff pastry to eat… Pick your ideas without counting, at the aperitif, the variety of petit fours makes their success. From crisps to dips to tapas, from rolls to tartlets, we have chosen the most beautiful recipes to eat with your fingers. The most gourmet, especially, and the easiest to cook to delight the guests. Even better? Change the spreads on toast, the toppings on cakes, or the stuffing on donuts. The appetizer recipes can be personalized to infinity to vary the menu or turn into a starter!
With this recipe for cheese gougères, you will see that making homemade gluten-free choux pastry is child’s play. Traditionally made with wheat flour, we offer a cornstarch-based version, just as tasty and delicious. Here is a Burgundian cabbage recipe ideal for an aperitif! INGREDIENTS : 4 PERS. 125 cornstarch 100g butter 10 cl of water 10 cl
The pie is an essential dish of French gastronomy. If you want to get started in its realization, we suggest our delicious Alsatian pâté en croute recipe. There is nothing better than a homemade pie and this Alsatian recipe will not make you say otherwise. INGREDIENTS : 8 PEOPLE 500g shortcrust pastry 500g veal shoulder 500g pork
INGREDIENTS : 8 PEOPLE 200g semi-thick fresh cream 1 shallot 1 log of goat cheese 1/2 bunch of fresh chives salt pepper PREPARATION : Preparation10 minutes 1. Clean and pat the chives dry. Finely chop it. 2. Peel and chop the shallot very finely. 3. Remove the crust from the goat cheese log and mash it
INGREDIENTS : 8 PEOPLE 4 slices of smoked salmon 25 cl of full liquid cream 1 clove of garlic chive PREPARATION : Preparation5 minutes Rest3 a.m. 1. Place the cream and the salmon in a food processor, then blend them finely. 2. Pour into a siphon and add the gas capsule. 3. Refrigerate for 3
To be enjoyed as an aperitif, warm. INGREDIENTS : 6 PERS. 1 puff pastry 6 sausages 1 egg yolk PREPARATION : Preparation15 mins Cooking10 minutes 1.Cut small rectangles of puff pastry 10 x 5 cm. Wrap a sausage inside. 2.Wet your finger to close the wrap. Brush with egg yolk. 3.Place on a baking sheet lined with
The verrine with asparagus and St Môret is a recipe to make for an aperitif. The advantage of asparagus is that it goes well with many ingredients. Do not hesitate to decorate your verrine with asparagus and St Môret with smoked salmon or thin slices of raw ham. For a better tasting, the verrine should be served chilled!
Pretty Hoops with chorizo and Comté for a sunny aperitif. Chorizo usually accompanies salads, risottos, rice dishes like Spanish chicken pot, and pizzas. It is also traditionally found in paella but also in quiches, cakes, omelets, etc. Chorizo also often accompanies aperitifs like its friend sausage. That’s why I’m offering you an original recipe that I hope you’ll
INGREDIENTS : 8 PEOPLE FOR A BOWL OF SAUCE: 500g very ripe tomatoes 1/2 red pepper 1/2 green pepper 1 onion 1 small green pepper 3 tbsp. olive oil a few drops of tabasco 1 C. tablespoon tomato purée juice of 1/2 lime 1/2 tsp. coffee cumin 1/2 tsp. chili spice 1/4 tsp. ground coriander 1 pinch of sugar salt
Perfect for a dinner aperitif! INGREDIENTS : 3 PERS. 1 puff pastry 1 Boursin® type cream cheese spread Provence herbs to taste dried thyme to taste pepper to taste PREPARATION : Preparation2 min Cooking15 mins 1.Preheat the oven to 180°C. 2.Place a sheet of parchment paper on a baking sheet. 3.Unroll the puff pastry on
Try this waffle pizza with your delicious mozzarella and gorgonzola INGREDIENTS : 4 PERS. 1 1 Round and Thin Pizza Dough HERTA 4 goat cheese log slices 1 mozzarella ball 100g Gorgonzola 50 g grated Emmental cheese PREPARATION : Preparation 10 minutes Cooking 10 minutes 1.Cut the gorgonzola into small dice. Cut the mozzarella into slices.