The best snacks for your next party

Eggplant rolls with king prawns

  • 2 medium eggplants
  • 9 tablespoons of olive oil
  • Salt
  • ground black pepper
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme
  • 1 tablespoon of tomato paste
  • 2 tablespoons of fruit vinegar
  • 3 tablespoons of freshly grated Parmesan
  • 12 raw, peeled, ready-to-cook king prawns (about 40g each)
  • 1 tablespoon balsamic vinegar
  • 5 tablespoons of tomato paste
  • 10 fresh basil leaves

Wash the eggplants, cut them and cut them lengthwise into 3 mm thick slices. Heat 2 tablespoons of olive oil in a covered pan. Fry 12 eggplant slices in batches until brown on both sides. Remove the eggplant slices, drain on kitchen paper and season with salt and freshly ground pepper. Finely chop the remaining eggplant slices and set aside.

Peel and finely chop the onion and garlic. Heat 3 tablespoons of olive oil in a pan. Fry half of the onion and garlic with the eggplant cubes, finely chopped rosemary and thyme. Add the tomato paste and mix. Then clean with vinegar and add freshly grated Parmesan. Season this eggplant and parmesan filling with salt and freshly ground pepper and set aside.

Remove the guts from the shrimp, rinse under cold running water and pat dry. Heat 2 tablespoons of olive oil in a pan. Fry the shrimp for 2 minutes on each side.

Spread the eggplant slices with the eggplant and parmesan filling. Place 1 shrimp on each and roll the slices. Make the eggplant rolls in the middle with small wooden sticks.

Heat the remaining olive oil (2 tablespoons) in a covered pan. Fry the rolls inside until golden on all sides. Add the remaining onion and garlic and saute. Clean everything with balsamic vinegar. Pour tomato paste and heat.

Finely chop the basil leaves and mix. Finally, sprinkle the sauce with salt and fresh ground pepper.

Place eggplant rolls in small cups or bowls and drizzle with sauce.


Tortilla in a jar with olives, pine nuts and chorizo

  • 200 g waxy potatoes
  • Salt
  • 6 cloves of garlic
  • 100 grams of onion
  • 150 g of black and green olives
  • 50 grams of capers
  • 3 tablespoons of pine nuts
  • 6 tablespoons of good olive oil
  • 2 tablespoons of finely chopped coriander leaves
  • 2 tablespoons finely chopped parsley leaves
  • 6 eggs
  • ground black pepper
  • 2 small chorizo ​​for frying (spicy paprika sausage from Spain, 70-80 g each)
  • Ovenproof bottles (about 0.25 l)

Oven at 180°C. preheat. Peel the potatoes and cut them into pieces 0.5 cm thick. Boil the potato cubes in plenty of salted water until cooked, then drain and leave to cool.

Peel and finely chop the garlic and onion. Coarsely chop the olives, drained capers and pine nuts. Heat 5 tablespoons of olive oil in a covered pan. Fry onions, garlic, olives, capers and pine nuts in it. Put the potatoes with chopped greens in the pan and fry them. Then divide between the glasses.

Break eggs into a bowl, beat, add salt and pepper. Then pour over the potatoes. Bake the filled cups in the oven at 180° for about 20 minutes, until the egg is set.

Cut the chorizo ​​into slices and fry briefly in the remaining olive oil (1 tablespoon). Place 1 tortilla cube with 1 chorizo ​​slice on each wooden skewer and serve.


Stuffed dates wrapped in bacon

  • 12 great dates
  • 12 blanched almond kernels
  • 6 thin slices of strip pork
  • 1 tablespoon of olive oil

Cut the date lengthwise and put it in the hole. Fill each date with an almond kernel.

Cut the pork slices in half lengthwise. Wrap each date in a strip of bacon and fasten with a small wooden stick.

Heat the olive oil in a covered pan. Quickly fry the bacon dates on all sides until the bacon is golden brown. Drain the bacon dates briefly on kitchen paper, then place in 3 small bowls – serve immediately warm or allow to cool.


Seafood salad with lemon and olive oil

  • 500g mixed seafood (frozen or fresh)
  • 1 onion
  • 100 ml of dry white wine
  • 100 ml Noilly prat (wormwood)
  • 2 bay leaves
  • ½ teaspoon of sea salt
  • 1 tablespoon of sugar
  • ground black pepper
  • 150 g of celery
  • 1 handful of parsley leaves
  • 1 fresh red pepper
  • 100 ml of the best olive oil
  • 2 lemons

Thaw frozen seafood in the refrigerator for about 12 hours. Wash seafood under cold running water and drain well.

Peel the onion and cut into quarters. Place the white wine and Noilly Prat in a saucepan with a quarter of the onion and a bay leaf and cover with a lid. Boil the liquid once. Leave the medicine to brew for 10 minutes.

Add seafood to broth. Boil the liquid once. Leave the seafood in the closed pot on the side of the oven for 5-10 minutes. Then mix in the sea salt, sugar and freshly ground pepper.

While the seafood is cooking, clean the celery by cutting off the ends and pulling the stems. Finely chop the celery and place in a large bowl.

Cut the chili lengthwise, peel and finely chop. Wash the parsley leaves, dry them and cut them into strips. Add both to the celery in the bowl.

Pour the seafood into a colander over a bowl to catch the juices. Remove the bay leaves and onion. Add hot seafood to bowl with celery.

For the vinaigrette, measure out 100ml of hot stock and slowly stir in the olive oil. Squeeze the juice from the lemons and season the vinaigrette with it. Pour the warm vinaigrette over the salad and mix well.

Allow the seafood salad to cool, then add plenty of freshly squeezed lemon juice, salt and freshly ground pepper. Divide the seafood salad between 4 plates and serve, ideally with crusty white bread.

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