How to make easy and original snacks
Without a doubt, in any large or small celebration, snacks play a very important role, since they are part of the reception before the banquet, among other things. For this reason, we are all interested in knowing how to achieve a masterful pecking with very little time and little difficulty. On the other hand, many of us would also like to take an original turn or give our appetizers an elegant style. Thinking about all this, we gather a short number of essential tips to achieve exceptional snacks for any celebration with very little effort.- Plan in advance the preparation of the snacks, thus you will have the necessary utensils and ingredients necessary for its elaboration.
– Prepare easy snacks, although colorful and elegant. Do not spend too much time to the hors doeuvres when you must concentrate on the main dish.
РAcquire prepared masses (such as puff pastry, edge, for pizza, for pancakes, for Teque̱os, among others), because they save you a lot of time and take you out of trouble.
– Always dispose of bread, toast, tortillas, tartlets, cones (boats), gray (also known as bread, hills or ladies sticks), and other alternatives and ready to be filled, smeared and tasted. In addition, if you have plenty of, they will serve you for other occasions, such as unexpected visits or a boring Sunday.
– It offers variety and surprises diners with different flavors.
– Select good quality ingredients to prepare snacks. Remember: you don need expensive products, but good and good.
– Consider the food restrictions of your guests (celiacs, diabetics, vegetarians, vegan or intolerant to certain foods). For this, send a survey in advance and adapt your menu according to your answers.
– If your menu includes homemade sauces, prefer those that require a simple base (for example, mayonnaise) and adhere them with aromatic herbs.
– Free meat with fish, eggs, vegetables and even some sweet or acidic ingredient.
The presentation of the snacks
The presentation is essential for the success of spectacular and easy snacks. In this way, your hurders will give what to talk about among the guests. In addition, a good presentation will give them a very appetizing appearance. For this, we recommend you take into account the following tips:- Enlap in the plated and take care of the details.
– Acquire some necessary utensils to place, such as attractive trays, white plates with diverse shapes, teaspoons, latillas, slate plates, slate trays, chopsticks, glasses, cups, among others.
– Add products of nature such as flowers, branches and aromatic herbs. Your snacks will be seen as elegant, artistic and high quality products.
– Experience with intense colors to highlight your snacks, because the mind associates these colors with intense flavors.
– Let your imagination flow when you compare a dish. Look at it as if you draw a picture, play with color, position, quantity. From there he decides what you want: contrast, harmony or any other form of composition.
– Remember, the composition applied to food is both visual and gustative, so it also makes compositions with flavors. For example, he plays with the sweet-saved and the citrus-dulce, among other taste combinations.
Fried snacks
There are many things to take into account when correctly frying any food. If you are going to make a fried recipe, it is interesting that you check the following tips to prepare incredible snacks to surprise:- Control the oil temperature. The ideal temperature is 175–180 ° C. Thus, you get a golden color and eliminate cracks during the cooking process.
– Use abundant oil, enough to submerge the product completely.
– Fry few units per batch. In this way, you avoid abruptly modifying the oil temperature and that the snacks stick together.
– Once fried the snacks, avoid covering them, because they soften.
– If you need to heat the snacks again, preheat the oven at 180 ° C and place them on a tray lined with baking paper. Then, applying the same temperature, give it a few heat blows for 2-4 minutes, thus, heat the product and reinforce its crispy texture. Remember, if any snack contains prawns, not the hot ones for more than 1 or 2 minutes, because if you do, they will resect.
Quenelles de Calabacin and CheeseThe Quenelle is a culinary specialty of French origin, specifically from the regions of Lyon and Bourg-en-Bresse. This exquisite original appetizer has oval or cylindrical shape, which is generally achieved using two spoons to mold it. The original mass contains ingredients such as wheat flour, butter, eggs, milk, water and meat (fish, veal, bird or marrow). However, today we bring you a healthy and novel proposal where vegetables predominate: Quenelles de Calabacin and Cheese. A healthy and very elegant snack!
Ingredients
This is what you need for the mass of the complaints:- 2 medium zucchini
– 1 little grated onion
– 1 chopped garlic
– 100 g of grated cheese (low in fat if you prefer a light recipe)
– 50 g of breadcrumbs
– 1 egg
– Salt to taste
– pepper to taste (preferably freshly ground)
For its part, these are the ingredients of the sauce for the complaints:- 1 Greek yogurt
– 1 fresh fennel bunch
– 1 lemon juice jet
– 1 garlic
– Salt to taste
Preparation
These are the steps you must follow to prepare, in the first place, the mass of the complaints:- Wash the vegetic vegetables. On the one hand, peel the onion and garlic; reserve both. On the other, cut the ends of the zucchini and remove the inner part where the seeds are located; Eliminate them and reserve the rest. Finally, all vegetables (for zucchini, use the thick holes of the grater).
– Strifle the grated zucchini. In this way, you eliminate the excess water that they release when they are granted and avoid altering the final texture of the preparation. To avoid excess moisture, it is also advisable to choose fresh and medium -sized zucchini that are characterized by its firmness and dark color.
– Mix all ingredients until a consistent texture is achieved. Use a deep and broad bowl, so you can integrate all the elements with more ease and comfort.
Once the dough is ready, it only remains to bake them. To do so, follow the following steps:- Once the mixture is ready, prepare to shape the Quenelles. With this intention, use two spoonfuls. Use the first to grab a portion of the dough and place it in the second spoon, then re -regulate it again, all this with the intention of giving oval shape to the appetizer.
– The Quenelles de Calabacin and Cheese have a tray. For this, previously, form it with baking paper or simply cover it with a baking mat. You can also use a nonflone ​​foil.
– Bake at 180 ºC for 17 minutes. Time shortens or extends depending on the peculiarities of each oven and depending on the size of the Quenelles. When you observe that they look golden on the outside, it will be because they have already reached their ideal point.
If you want to do even more spectacular that prepares a delicious yogurt and fennel sauce with these steps:- Pela and pike the garlic, reserve. Likewise, lava and it looks very finely the fennel, reserve.
– A medium bowl and place all ingredients: the reserved, the Greek yogurt, the salt and a lemon splash.
– Try the mixture and verify the condiments, correct if necessary.
Crunchy goat cheese with caramelized onions
If you thought about a cheese table for your party, we invite you to go a little further and add this delicious culinary proposal: crunchy goat cheese with caramelized onions. Imagine, for a moment, the texture of the pie cheese with crispy and molten interior coverage. Then, imagine the intense flavor of goat cheese, crowned with caramelized onions, which give the recipe that original salty touch-dulce. It is, without a doubt, a cheese delight with Gourmet label!
Ingredients
– 1 goat cheese rulo
– Egg
– Rallado bread (enough to batter)
– 1/2 onion
– Moreno sugar (or white)
– Balsamic vinegar
Preparation
The steps to make caramelized onion are the following:- Pick the onion in very thin sheets and reserve.
– Then, prepare a pan with hot oil and pocha the reserved onions.
– When you see them transparent, add the sugar. Remove constantly and wait until they are caramelized. Booking.
Next, we detail the steps to make the crispy cheese:- Cut the goat cheese ruling, in 1 centimeter portions.
– Prepare the breadcrumbs, mixing it with garlic and parsley. You can buy breadcrumbs or grate it at home, using old and hard bread.
– Within a bowl, place the breadcrumbs and the egg. Remove very well.
– Back each cheese disk with the egg and breadcrumbs.
– Reserve the cheeses in the fridge before frying them, specifically in the freezer, for 10 minutes. Thus, they will not fall apart when frying them.- Prepare a casserole with plenty of oil and wait until it is very hot. Fry the cheese pieces 1 minutes on each side until golden brown.
– Drain the cheese discs on absorbent paper until the oil surplus is removed.
Finally, only the appetizer remains. This is what you should do:- You can serve this snack on toasted bread, a tomato and cheese crack, or simply without base.
– Place the onion as a final coverage, you can also replace it with tomato jam, red fruits or figs.
– Enjoy this appetizer at temperate temperature, so you can taste the molten cheese that arises from the interior.
Mini stuffed artichokes
If you are looking for sophistication at your table, I invite you to try the great style of artichokes. Yes, this ingredient definitely has many qualities: delicious flavor, magnificent nutrients, excellent health benefits and provides … great culinary versatility! For this reason, this proposal could not be missing in the list of easy, elegant and original snacks: mini stuffed artichokes, a glamorous snack!
Ingredients
– Mini fresh, frozen or cany artichokes (the complete heart is needed, chopped artichokes do not serve)
– Cream cheese (similar to philadelphia)
– Cooked ham taquitos (turkey taquitos or chopped small salmon, salmon mousse or ham, shredded tuna with tomato, among others) also serve, among others)
– 1 chopped chives
Preparation
To prepare the artichokes, you just have to take into account the following:- The crucial ingredient of this recipe is the artichokes, which you can prepare or buy (in boat, can or frozen). If the purchase and ready, try to rinse them very well, thus eliminate the preserves flavor. If you choose the frozen ones, you can cook them with very little water and a pinch of salt, for 5 minutes. You can also steamed them or microwave; using the same time.
– Slide the artichokes with the help of a strainer, do not leave any liquid inside them.
– Use a teaspoon to open the inner hole of each artichoke and remove the fluff, if they possess it. Cut the base of each artichoke a little, so the base will settle well when you put them on the plate or tray.
If, on the other hand, you prefer to prepare the artichokes at home, we invite you to check some very useful tricks in our article how to cook artichokes, you will love it! Now, it is time to prepare the cream with which you will give that unique touch to the artichokes . Just follow the following steps:- Mix cream cheese and ham (bacon, turkey or smoked salmon) very well minced. Booking.
– If you prepare it in advance, keep it in the fridge.
To assemble these easy and cheap, but very elegant snacks, do the following:- Fill in each artichoke with the cream and, at the end, round the surface, carefully.
– Finally, place the vegetables on a tray, on a bed of chopped lettuce. Also, you can click each artichoke with a skewer.
Mango cannellon with prawns and avocado
Do you want to look like a kitchen professional? Do you want everyone to remember your snack table? Well, you can recreate the flavors of the tropics for your guests through this infallible combination of fruits and sea products. The degree of difficulty of these mango cannelloni with prawns and avocado is very low, so you will feel very comfortable preparing these easy and rapid snacks, whose distinctive acid, sweet and salty flavors are unmissable.
Ingredients
These are the necessary ingredients for prawns:- 1 mango (preferably paint, because you must have a firm texture to facilitate cutting)
– 12-16 prawns prawns
– 1/4 avocado
– 1 lemon or lime
– Caviar from Aove (extra virgin olive oil) or in its usual presentation
– Some aromatic herbs of your preference such as micromezclum, very small basil leaves, mint, arugula or other shoots
– Sea salt
As for citrus mayonnaise, you will need:- 1 egg
– 150 ml of sunflower oil
– 1/2 lime juice
– 1 pinch of salt
Preparation
– To prepare the citrus mayonnaise, place 100 ml of oil, the egg and a little salt in the blender. Mix for 1 minute, in high speed.
– When you get a creamy consistency, gradually add the lemon, alternating it with the remaining oil. Add both in the form of a thread and still mixed until the desired texture is achieved. Reserve in the fridge.
– Kitchen prawns in plenty of water for two minutes. Make each batch with 6 units.
– Simultaneously, prepare a bowl with cold water. For this, add abundant ice and two stabs of sea salt. Remove.- Cross the prawns in cold water for 15 minutes, thus cut cooking.
– Cut a large handle into three parts, the ends and the center with the bone. Stay with the ends, attempt them with a potato cutter and finally cut into sheets with a mandolin. The mango yields for 15 or 12 slices, reserve them. The rest of the handle can be eaten or use in another recipe.
РPick the avocado in half, p̩co it and cut it into strips. Separate two strips and cut them into cubes. These will serve to decorate the dish at the end. The rest of the ace throws them a little thinner. Spray everything with a little of Lima or Lemon and reserve separately.
– Peel the prawns and remove the intestine (the black Venita).
– With a pastry bag (you can improvise one with a bag), place a line of mayonnaise in the middle of one of the reserved mango sheets.
– Put a shrimp and an avocado strip on the lace of mayonnaise. Rolle.
– To place, place the rolls on a large tray or plate (even better if they can be a pair of rectangular white dishes).
– Ador the plate and surface of the rolls with the micromezclum. Also add some mayonnaise points on the plate (make them with the pastry bag) and place the avocado dice on top. Finally, place an AOEV caviar or a few droplets of olive oil on each roll of mango and prawns.
Goat cheese and dried tomatoes
Rich tartlets are always a magnificent alternative when preparing snacks for a great event or celebration. Perhaps it is because the tartlets are very versatile and economical, since they combine with everything, both with salty and sweet products, both with economic and expensive ingredients. For this reason, they could not miss this list, so if you want an elegant and easy snack, try the goat cheese and dry tomatoes, an elegant and accessible culinary classic!
Ingredients
– 24 Tartlets (bought or prepared at home)
– 200 grams of fresh goat cheese
– 8 tablespoons of milk
– 8 dried tomatoes
– Oil
– Salt
– Pepper
– Dry basil
– 1/2 peeled nut
Preparation
– Prepare a bowl with warm water, immerse tomatoes and let them rest for a couple of hours (rehydration of tomatoes).
– Then, drain them and place them inside another container with oil to cover them.
– Leave the tomatoes macerating for at least 12 hours.
– On the other hand, it melts the cheese with milk.
– Pick the hydrated tomatoes, splash to taste and mix. Booking.
– Fill the tartlets with the preparation. Decorate with the nut, spray the chopped basil and you are ready to serve!
Red pepper packet with hake click
Another round of sucks! Yes, our second round of no alcohol, but with a lot of flavor. In this version, this snack recipe combines a red peppers cream with hake. Without a doubt, an alternative that will decorate your table, delight the guests and give much to talk about in your celebration or meeting. Can you imagine this appetizer at Christmas, New Year or any other significant celebration as a birthday?
Ingredients
– 18 canned piquillo peppers
– 200 ml of cream
– 300 g of hake fillets or some white fish (without skin or thorns)
– 1 egg
– 2 garlic cloves
– 30 g of sesame seeds
– Olive oil for frying
– Salt and pepper
Preparation
First, you must prepare the pepper shock. You can do it following these steps:- Place a tablespoon of oil in a pan and wait until hot. There, give garlic cloves with your skin.
– Once ready, remove garlic, add the peppers and put them for 10 minutes. Apply low fire during that time.
– Deposit the peppers in the blender and also pour the cream.
– Salpimiento everything (use freshly ground pepper).
– Reserve the preparation so far to set up the appetizer.
Now, it is time to prepare the hake:- Pick the hake fillets in canes. Play them and earn them in the skewers. Reserve in the fridge.
– Beat an egg and splash it. Booking.
– Extends ses are on a large plate and reserve.
– Heat plenty of oil in a pan.
– Promerge the hake canes inside the beaten egg and then, pass them through the sesame seeds.
– Finally, fry them in the oil.
– Drain the losts on absorbent paper as they leave the pan.
– Mount the snacks in some cups. In each one, pour the pepper cream first and give it the master touch with a hake skewer.
Profiteroles or Petit Choux salted stuffed with smoked salmon with cream cheese and thymeSalared Profiteroles? Yes, tough you do not believe it. The classic Choux mass is very versatile due to its neutral flavor, which allows a wide variety of landfills (both salty and sweet) and combinations of very original flavors. In addition, the Profiteroles are one of those very elegant cold lids and apprehensive ones and that never leave you wrong. By this reason, we share with you these smoked salmon profiteols with cream cheese and thyme, they will leave you breathless! When tasting this snack, you will notice that the mixture of smoked salmon and cream cheese grant a fresh nuance and, at the same time, very alive, which awakens the palate to give way to the main dish. Long live France!
Ingredients
For the dough of Profiteroles, you will need:- 150 g of wheat flour
– 100 ml of water
– 1 pinch of sugar
– 125 ml of milk
– 5 eggs
– 90 g of salt without salt
– Salt
For its part, for the filling of the Proferols, you will require:- 1 smoked salmon blister
– 1 1/2 Cream Cheese Terrine
– 1 Branch of Thomillo
Preparation
We will start with the dough of the Profitelores, get to work!- Heat the water with sugar, salt and butter (cut it in dice in advance). In some recipes, they also add milk.
– Just at the moment when the butter melts, and the mixture begins to boil, add the blow flour (use a wooden spoon or spatula tongue to mix), remove very quickly and lower the fire, never stop mixing .
– Remove the kitchen mixture, just when you start integrating, without stopping stirring. When you observe that the preparation is very unified, re -regulate it to the fire, always stirring. This point is vital to eliminate moisture surplus, which is essential to facilitate the absorption of the egg, preventing the dough from losing texture and is very liquid.
– When you observe the texture of the compact and very homogeneous paste, retire it from the fire. You will know that the dough is ready when you see that it takes off from the walls and sticks from the spoon, that is, around it, forming a ball. Remember, so that the dough gets this consistency, do not stop stirring since you add the flour, until you reach this point. Reserve preparation and let cool for 3 or 5 minutes.
– When the dough reaches a temperate temperature, add the eggs, one by one. Mix each egg very well until it is completely incorporated. Repeat the same process with the rest of the eggs.
– Do not worry if you think the mixture is separated, as you remove it will be unified again. The final result will be a compact but manageable mass.
To bake the Profiteroles, you must follow the steps below:- Preheat the oven to 200 ºC with heat up and down.
– Fill in a pastry bag with the dough and prepare a tray with baking paper.
– Apply the dough on the tray, using the sleeve and giving it a way of profitol.
– Beat an egg and paint every propiterol.
– Before baking the Profiteroles, lower the temperature to 180 ºC and bake for 15 minutes.
– After that time, the temperature decreases to 150 ºC and bake for 10 more minutes.
– Once the Profiteroles are baked, struck them with a skewer, preferably at the base. Then place them in a grid and let them cool. Remember, when the Pinches must be fast, in order to expel the vapor contained inside without being lowered.
– When the Profiteroles are cold, cut them right in half but without reaching the end.
Finally, you will fill in the Profiteroles. In this part, follow the following instructions:- Place the cream cheese in a bowl and remove with a wooden or spatula spoon. Beat until you get creamy consistency. Once the desired texture is achieved, introduce the mixture into a pastry bag, with a star nozzle.
– Fill the interior of each profitol with the cream, a smoked salmon portion and fresh thyme leafs.
More easy and elegant snack recipes
Because perhaps 10 snacks are not enough, especially in case of large celebrations with numerous guests, we bring you more appetizer and incoming recipes. In addition, you may have been waiting for sweet alternatives to fill a dessert table, so here you have a list of a wide variety of recipes, both sweet and salty. Do not miss these easy and elegant cold and hot appetizers:
Other snacks for salty parties
– Salty Profiteroles stuffed with cheese
– Fill bananas basket
– Bananas basket stuffed with meat
– Varied montaditos
– Salmon chocolates
– Ham melon
– Melon Makis with ham
– Baked chard croquettes
– Vegetarian sushi with dry tomatoes
– Artichoke Tartlet
– Vegan Ceviche
– Vegetarian stuffed artichokes
– Group stuffed with goat cheese
– Goat cheese canopes with fig jam
Sweet snacks
– Nata and Chocolate Profiteroles
– Gluten -free profiteols
– Mini Pavlovas
– Sweet skewers for children
– White chocolate grape skewers
– Pistachus truffles
– Oreo truffles
What do you think of these easy and elegant snacks for Christmas or for any party? Tell us in the comments your opinion.
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