Aperitivos on Pics and Cakes

Pickled Mussels

Wed, 30 Sep 2020 16:48:22 +0000

At first I thought this would be one of those recipes that wasn't worth making at home, but how wrong I was. I felt like making the escabeche, seeing the method, and checking whether I could pull off that characteristic flavor. I liked it so much that I've repeated the process about three times this summer. They go a long way and keep for several days in the fridge, so there's no excuse not to have a really tasty homemade appetizer on hand.

Camembert with Caramel and Walnuts

Thu, 20 Jun 2013 12:05:38 +0000

They say good things come to those who wait, and it seems that’s exactly what we’ve been trying to do with this new recipe. But anyway, we’re finally back to posting, and we’re bringing you an easy, quick, and delicious appetizer suggestion, once again borrowed from La Receta de la Felicidad, who recommends it as a Christmas gift. But hey, when it comes to enjoying a good cheese, who cares if it’s Christmas, Easter, or the middle of August, right?

Gorgonzola and Muesli Croquettes

Sun, 30 Dec 2012 21:54:52 +0000

I made these croquettes for the first time as an appetizer for a New Year’s Eve dinner, and honestly, everyone loved them. Even the ones who wrinkled their noses a bit when they saw the muesli coating ended up enjoying the strong contrast between the crispy outside and the creamy filling. Whether for the holidays or any random day, we encourage you to give these a try because the recipe is absolutely worth it.

Stuffed Potatoes

Thu, 27 Dec 2012 11:50:42 +0000

I have to admit we’re a bit like sponges — anything we see and like, we try to make at home. That’s exactly what happened with today’s recipe. A few years ago we went with friends to spend Easter week in Camposancos, a lovely little village in Pontevedra, and there Ana (with Germán’s help) made us some delicious stuffed potatoes that could have fed a regiment (well, maybe we weren’t quite that many…). The thing is, we loved the idea and ever since it’s been part of our recipe book.

Sardine pâté

Fri, 07 Dec 2012 17:03:53 +0000

This is one of those recipes that comes together almost without thinking, with just a few totally everyday ingredients. An easy way to put out an appetizer where you know exactly what’s in it and that’s bound to surprise more than one guest. We made it as part of a big buffet-style spread for a birthday. You can serve it already spread, piped into little tartlets, or, if you prefer, in a pretty bowl so everyone can help themselves.

Caprese Windmills

Tue, 04 Dec 2012 11:45:17 +0000

Today we bring you another easy recipe you can make for any get-together. The recipe, taken from Directo al Paladar, is inspired by Italian cooking. Mozzarella, basil and tomato — a delicious combo that works not just in these little windmills but also in salads and, one of my favorites, on pizzas.

What do we need?

1 sheet of puff pastry
1 ball of mozzarella
2 ripe tomatoes

Mini Roast Beef and Arugula Sandwiches

Tue, 30 Oct 2012 10:00:33 +0000

Not too long ago we showed you how to make some delicious milk bread buns. They’re the perfect base for these tasty little roast beef sandwiches with arugula and honey mustard. It might sound fancy, but it really isn’t. Roast beef, originally from English cuisine, has become so common in Spain that even the word has been adapted into Spanish — our Royal Academy now accepts “rosbif” without any objections.

Hummus

Thu, 13 Sep 2012 13:27:43 +0000

When Palstelera first told me she was going to make hummus, I had no idea what she was even talking about. She had tried it in Edinburgh and told me it was some kind of chickpea purée. Chickpea purée? Well, yes — and a really tasty one. Since then we’ve made it loads of times for parties, because it’s a super easy appetizer to put together and it’s absolutely delicious.

Ham Puff Pastry Twists

Thu, 09 Aug 2012 23:44:21 +0000

Knowing how little my dad cares for innovation in food (what he calls “chuminás” — fancy nonsense), whenever we put together appetizers for birthdays or special celebrations we always have to play the card of foods he considers “essentials”. So for my last birthday we went looking for appetizers he might actually like, and over at Directo al Paladar we found this one.

What do we need?

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 1 sheet of refrigerated puff pastry
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 100 grams (3.5 oz) of serrano ham
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 Oregano
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 1 egg
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How do we make it?

Preheat the oven to 200°C (390°F).

Stuffed Crescent Rolls

Wed, 25 Jul 2012 09:39:09 +0000

Did you know that croissant in French means crescent moon? Literally, it means ‘waxing,’ which is the phase of the moon we commonly call a crescent. Well, with that same shape but a completely different dough and a savory filling, we present this easy dish. We rescued the recipe from a Thermomix Christmas magazine and thought it would be a great idea to offer as an afternoon snack at home or to pack along on a trip and enjoy during a roadside stop. For those of you who are wary of complicated gadgets and kitchen robots, don’t worry — we made these with our own little hands and they turned out wonderfully.