Category Archives: Appetizers Recipes

Bread, cheese and cherry tomato salad

Ors bring a proposal for a salad , simple, complete and without much complication so you can see that not everything I do is rare ja, ja. This time it’s a mixture of lettuce, cherry tomatoes to the steam and a few rolls of bread stuffed with cheese, it is a delight.

If it is important what it is seasoned in the table by each diner, this is definitive because if we aliñamos it before the bread is moistened and is not “nice” view, in the same sense the lettuce should be well drained, I use the centrifuge, another pot that I bought and not used and since I’ve used do not know live without itleaves lettuce and perfect leaf vegetables, without that excess water damaged the dish.

Bread, cheese and cherry tomato salad

Ingredients (4 persons):
-1 loaf of bread
-100 grams of milk
-20 grams of nuts over a few decorating
-300 grams of cheese spread
-50 grams of blue cheese
-50 grams of grated Parmesan cheese
-1 tray of cherry tomatoes
-Varied lettuce leaves
-Extra virgin olive oil
-Balsamic vinegar
-Fresh thyme
-Salt and pepper Continue reading

Summer recipes: chicken skewers

We are gates of summer and how could it be otherwise, many different ways we are preparing for their arrival. There are those who began a fitness routine, who renovated his closet with the latest for the season and of course the super cool looking for alternatives to eat and stay healthy.In Beer, Wine, we think offer the best alternatives and for this reason that today we bring you a versatile recipe, super easy and can serve as an appetizer for lunch, just when we begin to feel hungry and resist eat in the heat.


¤Diced pieces of chicken (3 breasts approx.)
¤6 cherry tomatoes or cocktail.
¤1 cup roasted peppers.
¤Juice of half a lemon.
¤Little oil.
¤Jet Cognac.
¤2 cloves of garlic.

summer-recipe Continue reading

Peruvian Delight: Preparing Bean Cast

I always wanted to know who was the genius who invented this dish, which is that the bean paste, is one of the best uses that can be given to the beans, which I liked very little as a kid and mom did with such insistence that I learned to love. Definitely one of the recipes he enjoyed in my childhood was to be reviewed in some time and that is why last weekend I took note of all the steps and ingredients, and here We share the original recipe.

Ingredients bean paste.

¤ 1 Kilo of black beans.
¤ 1 ½ Kilos of brown sugar.
¤ 1 can of evaporated milk.
¤ Cinnamon.
¤ Clove.
¤ Toasted sesame seeds.

bean_cast Continue reading

Sushi Sandwich

Sushi sandwich is made with fresh salmon fillets. As the salmon fillet is heated only slightly and remains almost raw, you should buy the salmon fillet on top of a fish dealer of their choice and point out that the salmon fillet is eaten raw. Who would rather have the salmon cut into very thin slices makes him the best cut from the fishmonger. But you can alternatively also use smoked salmon slices. Sushi sandwich in a sandwich toaster or can be in contact grill cook, causing the strip, as seen in the picture above. Peel the radish and slice into thin slices. I used a Japanese knife to cut the radishes into thin slices.


Salted radish juice can and pull something. Meanwhile, six large slices of toast or toast sandwich lay side by side on a large board and thinly spread with soft butter. Each of two slices of toast with the buttered side down on each other. Mayonnaise with 1 / 2 to 1 teaspoon wasabi paste and stir the upper halves ungebutterten toast spread with it. Peel the cucumber with a potato peeler and cut into thin slices. Cucumber slices on the wasabi mayonnaise spread. Add sliced ​​salmon on it. I cut the salmon as desired bit thicker. Radish slices over the salmon. The nori seaweed sheets with a knife into three equally sized pieces and place on the radish. Preheat sandwich toaster or contact grill. Continue reading

Nigiri sushi with salmon

Nigiri sushi with salmon cooked with smoked salmon. Nigiri means something like press, because the sushi rice is pressed together by hand to oblong rice ball, how to see in the picture above. Sushi rice in a colander and rinse fill under running water until water runs clear. Sushi rice in a small saucepan and cover with water fill. Add salt and sugar, put on a lid and cook the sushi rice.


The temperature switch back to low level, the sushi rice and stir once again replace the lid. Sushi rice swell in about 20-25 minutes and not open the lid, so not too much liquid evaporates. For faster cooling, the sushi rice on a flat plate to distribute. Rice vinegar is best mix with the rice with a fork. Smoked salmon cut into 6 strips lightly slant of approximately 5 x 3 cm in length. To assess the sharpness of the wasabi better, you should try a tiny amount in advance. Continue reading

fried mussels

If you served as a small appetizer fried mussels with fresh baguettes, the amount is sufficient for 3 servings. For the main course one expects about 1 kg of mussels per serving. Mussels under running water and brush thoroughly. Already necessarily throw open mussels. Bring a large saucepan of water to boil. Mussels in the boiling water and cook for 5-8 minutes until the shells have opened.


Pour mussels into a colander and discard any mussels that are now closed. The mussel meat from the shells and remove to drain on paper towels. Peel onion and cut into very fine dice. Red peppers in half, freeing of white skins and seeds and dice finely. Mussel meat on a plate set, sprinkle with flour and shake the plate by gently turn the flour. So that the butter does not burn as quickly, it is heated in a pan with olive oil. Add mussels and at high temperature until golden brown. Continue reading

Trout meuniere

Trout meuniere is a fine variation with almond butter, the classic fried trout miller. Best to use fresh trout. If you do not receive fresh trout, you can also use frozen trout, however, will need to be gently thawed overnight in refrigerator. For that you the best trout in a large sieve and the sieve is a perfect dish to make the thaw can be collected. The trout covered with a plate and pour away the thaw the next day. For trout meuniere first boiled potatoes cook. Peel for half waxy variety potatoes, wash and halve or quarter them. Place the potatoes in a small saucepan filled, cover with water and place a lid. The potatoes to a boil and add some salt.


The temperature switch back to medium and boiled potatoes in about 20-25 minutes to cook at all. The cooking water can be used to preheat the casting to the plate. Meanwhile kitchen-ready trout under running water inside and out, rinse and pat dry gently with paper towels. Trout inside and out with a little freshly squeezed lemon juice and season with fleur de sel, or alternatively, a simple salt. Flour in a bowl and roll the trout in turn give it. The trout should be as evenly coated with flour.

In a large fry pan heat 30 g butter and fry the trout meuniere on medium heat about 5 minutes on one side. The trout meuniere with a spatula and gently invert from the other side about 3-5 minutes, depending on the size of trout fry. When the dorsal fin can be removed easily from the flesh, the trout are cooked. The trout from the fish gently lift pan and keep warm in a preheated plate. 60 g butter in the frying fat and fry light brown almond leaves repeatedly turning, as previously seen in the picture. The lemon juice into the almond butter. The other half of the lemon slice. Trout meuniere on warmed plates and sprinkle with the almond butter. Boiled potatoes, sprinkle with finely chopped parsley and serve it.


*400 g Potatoes
*3 Trout
*3 tsp Lemon juice
*Fleur de Sel
*30 g Flour
*30 g Butter
*50 g Almond Leaves
*60 g Butter
*1 Lemons
*2 tablespoons Parsley

Serves 3 – 774 cal per serving
*** – 45 mins Prep – 45 mins Total