Appetizers recipes

Smoked trout with prawns and caviar

The corruption may be possible. Warmed and then free from bones and skins. The bread is shaken and greased. Place a salad leaf on each slice of bread and spread the trout onto the 4 slices of bread. Put some mayonnaise on the trout and the shrimps are sp

Mussels in garlic butter

The mussels are poured into draining. The bread is shaken on both sides of a toaster or in the oven. Drain the diced mussels in an ovenproof dish together with the garlic butter. The dish is placed in a preheated oven of 200 degrees until the butter i

Melon slices with ham

Cut the melon into smaller pieces and stack them in a row of 2 plates. Form the ham to a chopper and style it in the melon tree. Put a small bouquet of parsley into the hammer casserole.

Malfatti al pomodoro

The spinach is picked off the stems and given a brief boiling point. Rinse with cold water. Chopped well. The Ricotta presses through the sieve. Egg yolks are added together with approx. 4 tablespoons flour. The dough is stirred together. Spinach in and season

Greek prawns 02

Slowly shake the prawns in the fridge, if frozen shrimps, and wipe them dry with a roll of paper. Pill the shallots and garlic and chop them all together nicely. Cut the tomatoes into small pieces. Season the onions in the oil for 4-5 minutes by steady warm

Freshly smoked salmon with creamy spinach

Spinach is thawed in a refrigerator and the water is kept on and reduced while boiling to give flavor, then add cream and smooth it with a bowl of butter. Season with salt, white pepper and sugar. The salmon is served on the plate of lettuce, tomato, cucu

Eggs in mustard sauce and bacon

Shake the bacon on a dry pan. Put it on greasy paper. Stir the mustard powder into a little water and let it take a few minutes. Melt the butter in a thickened pot, stir the flour and allow it to spin while stirring. Sprinkle slowly with milk, still stirring.

The good tuna mousse

Pour the oil from the tuna. Mash the tuna in a bowl of electric whip or fork. Add butter, cream fraiche, lemon juice and spices. Stir it all together and taste it. Fill the mousse into a mold (rinse the mold first with cold water, then it will not hang). Place