Puff Pastry-Wrapped Shrimps

The reason I love making Puff Pastry-Wrapped Shrimp so much is because the ingredients are so simple and I almost always have frozen shrimp and puff pastry in my freezer. The puff pastry wrapped-shrimp are my kids favorite appetizers, they call them shrimp in the blanket.

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Puff Pastry-Wrapped Shrimps
The best way to thaw frozen shrimp is to put them in a colander and let cold water run over it. Let them sit under water for 10 minutes. Once the shrimps are not attached to each other, drain them.
Course Appetizers
Prep Time 20 minutes
Cook Time 12 minutes
Servings
servings
Course Appetizers
Prep Time 20 minutes
Cook Time 12 minutes
Servings
servings
Instructions
  1. Preheat oven to 380 degrees F. Cover a large baking sheet with parchment paper.
  2. Season shrimp with salt, pepper and seasoning.
  3. Roll out the pastry dough and cut into 1 cm wide strips.
  4. Starting at the top, wind one pastry strip around one shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with each shrimp.
  5. Place shrimp onto the baking sheet. Beat the egg in a small bowl with a fork, to make egg wash. Brush the shrimp pastry with egg wash.
  6. Bake for about 12 min, or until golden brown. Do not overcook.

Salmon Wrapped In Puff Pastry With Sour Cream

Who says you need to make a special dough for amazing appetizers? Thank goodness for puff pastry! It is so easy to use and you can buy it in the freezer section at any grocery store. I want to introduce you to this delicious puff pastry packets that are filled with salmon, sour cream and herbs. And can be served with any green salad of your choice. It’s great for brunch, lunch, or light dinner. This will definitely be on my holiday table this year.

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Salmon Wrapped In Puff Pastry With Sour Cream
Course Appetizers
Prep Time 25 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 25 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Heat olive oil in a skillet over medium-high heat. Add finely chopped onion cook and stir until tender.
  2. Cut salmon into small cubes. Season with salt and pepper, add sour cream, cooked onion and fresh dill. Gently mix.
  3. Preheat oven to 380 degrees F. Line baking sheet with parchment paper.
  4. Gently roll out the dough to a thickness of about 1/2 cm. Using 8 cm round cookie cutter carefully cut out circles.
  5. Place pastry rounds on a flat surface, divide salmon mixture between them and spread one tea spoon over pastry, leaving a 1/2 cm border all around.
  6. Brush pastry borders with water. Top with pastry rounds and press edges together firmly to seal.
  7. Place the pastry packets on baking sheet and brush with egg yolk.
  8. Make a small hole in the middle of the top of each lid. Use a paring knife to score the top of the pastry as desired. Be careful not puncture through.
  9. Bake for about 20 minutes, or until golden.

Salmon Теrrine

An elegant french recipe made of fresh and smoked salmon, eggs, sour cream, and parsley. This refined and delicious appetizer is perfect for cold buffets. Serve the Salmon Terrine with mayonnaise, vegetables, or a green salad.

 

 

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Salmon Terrine
This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.
Course Appetizers
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.
  2. Cut the fresh salmon into pieces and mix with a food processor.
  3. Add the eggs and mix well.
  4. Add the sour cream and parsley.
  5. Add the smoked salmon, salt and pepper. Mix with a spatula.
  6. Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.
  7. Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.

Cheese and Garlic Stuffed Tomatoes

You can serve this Cheese and garlic stuffed tomatoes as a starter or as a salad.

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Cheese and Garlic Stuffed Tomatoes
Course Appetizers
Prep Time 20 minutes
Servings
people
Ingredients
Course Appetizers
Prep Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Cut off the top of cherry tomatoes. Keep the tops for presentation.
  2. Using a small spoon, scoop out the insides of the tomatoes. Place the tomatoes upside-down on a paper towel.
  3. Remove juice and seeds from the pulp. Mince the pulp.
  4. Press garlic using a garlic press. Mix the cheese and garlic together.
  5. Add mayonnaise, finely chopped herbs and tomato pulp. Salt and pepper to taste. Mix well.
  6. Using a spoon, add cheese filling to the tomatoes and place the tops back on top of your cherry tomatoes.
  7. Refrigerate tomatoes before serving.

Green Mango Salad (Кalawang)

Green and unripe mangoes can be eaten, and are often delicious. For example, this salad with shredded green mangoes is very popular in French Guyana, and if you like spicy food, you will love this salad! Serve cold, as an appetizer or as a side dish with fish, shrimp, or meat. For a pretty presentation, I serve the Kalawang in individual plates with shrimps.

 

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Green Mango Salade (Кalawang)
Fresh chili pepper can be substituted with chili powder.
Course Appetizers
Prep Time 10 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Course Appetizers
Prep Time 10 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Instructions
  1. Peel the mangoes with a peeling knife. Shred the pulp and discard the pit.
  2. In the salad bowl, toss the mangoes, onion, salt and pepper. Drizzle with lemon juice and oil. Cover with plastic wrap and chill in a refrigerator for 2-3 hours.
  3. When ready to serve, transfer the salad on to the serving plates, embellish with fresh herbs, and prawns.

Homemade Olive Tapenade

The tapenade is a dip or paste made with olives (black or green), anchovies and capers. This appetizer comes from Provence, France and is great with fresh bread or toast. With the help of a food processor, or blender, this hors d’oeuvre is ready within 5 minutes.

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Homemade Olive Tapenade
The anchovies are very salty. If you find your tapenade too salty, add more olives or olive oil.
Course Appetizers
Prep Time 5 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients in an electric blender. Pulse a few times until finely chopped. The tapenade should have small pieces of olives. Do not over blend!
  2. Serve with crackers or fresh baguette slices.

Chunky Guacamole

The secret to perfect guacamole is ripe avocados. If you prefer a smoother guacamole, use a blender. Personally, I prefer avocados crushed with a fork with finely cut tomatoes, onions, and cilantro.

 

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Chunky Guacamole
Guacamole can be served not only with tortilla chips, but also with fresh sliced vegetables, such as radishes, cucumber, or celery.
Instructions
  1. Slice the avocados in half along its length and dispose of the seed and skin. Crush the flesh of the avocado using a fork. Drizzle with the lemon juice.
  2. Chop the onions, tomatoes, and cilantro. Crush the garlic.
  3. Mix all the vegetables and avocados together. Salt, pepper, and add the cayenne pepper.
  4. Put the guacamole in a bowl and serve along with tortilla chips or sliced vegetables.

Homemade Hummus

With or without tahini, homemade hummus made from scratch only takes 5 minutes to make. No needs to cook the chickpeas, just open a can and mix with garlic, lemon juice and olive oil! This delicious healthy snack can be serve for any occasion with pita bread or garden vegetables.

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Homemade Hummus
If you don't like spicy food, use paprika instead of chili powder, it makes the dish look pretty, and only slightly alters flavor.
Course Appetizers
Prep Time 5 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Drain garbanzo beans, keep half of the juice.
  2. In a food processor, place the chickpeas, lemon juice, garlic, salt, black pepper, tahini, chili powder and 2 Tbsp of olive oil. Mix until smooth. Add 1 or 2 Tbsp of the juice from the can (or water) to give a desired texture to the hummus.
  3. Transfer hummus to a serving bowl, drizzle with the rest of the olive oil and sprinkle with chili powder or paprika.

Avocado Boats With Balsamic Vinegar

You are missing out if you haven’t made this incredible snack from ripe avocados. Anybody can make it, even my 7 year old makes it when she comes home from school. This is her favorite way to eat avocado. Split it in half and fill the center stone hole with some balsamic vinegar. Enjoy this healthy, delicious snack or appetizer.

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Avocado boats with balsamic vinegar
Eat avocado halves with tea spoon.
Course Appetizers
Prep Time 5 minutes
Servings
servings
Course Appetizers
Prep Time 5 minutes
Servings
servings
Instructions
  1. Cut the avocados in half lengthwise, remove pits but do not peel them. Season with salt and freshly ground pepper. Add 1 tsp of balsamic vinegar in each hole, and serve.

Tomato Rounds With Garlic & Cheese

It’s a super simple and fantastic 10 minutes appetizers, that I could eat a plateful. And when it comes to cheese, you are the boss. You can choose any hard/firm cheese that you like, as long as you’ll be able to grate it.

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Tomato Rounds With Garlic & Cheese
Please don't use store-bought shredded cheese, it will not taste the same trust me, it is not so hard to shred the cheese after all.
Course Appetizers
Prep Time 10 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Wash and cut the tomatoes into circles and layer them on the plater. Sprinkle with some salt and pepper to taste.
  2. Grate garlic, using microplane, sprinkle it on top of the tomatoes. Using the same microplane shred the cheese. Evenly layer on top of the tomatoes.
  3. Drizzle with some olive oil and garnish with fresh herbs.
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