#homemade tapas

[fatasschef]

BRUSCHETTA & MONTADITOS

The south of Europe together in one amazing dinner: An Italian starter and Spanish tapas with a Portuguese touch!

Ingredients (14 Units)

5          Plum tomatoes 2          Cloves of garlic 1          French Baguette ¼cup   Olive Oil 6          Basil leafs 1tbsp  Olive oil 1tsp    Balsamic Vinegar Salt and ground pepper for taste

BRUSCHETTA METHOD (Turn on the oven to 200ºC) 1  Cut the baguette into slices 2 Boil the tomatoes for 1:30min, just to be able to take off the skin of the tomatoes. If the tomatoes are too hot, put them in a bowl of ice and it will help to remove the skin easily. Cut the tomatoes into dices, removing the stem, seeds and juice.  3 Place the slices of bread on an oven tray, brush olive oil on the top and roast it for 3 minutes. 4 Get the cut tomatoes and with your hands cut the basil leafs, add the olive oil, balsamic vinegar, salt and ground pepper. 5 Rub garlic on the slices, add the tomato mixture on the top and… It’s ready to EAT! 6 Fatasschef way: make a simple pesto (I can provide the recipe) and spread it on the slice of bread before roasting it; make a tomato sauce, with tomato puree, tomato dices, black pepper salt and dried oregano and put it over the pesto; cover it with grated mozzarela/parmesan and put it in the oven for 5 minutes …. Delicious!!!

    MONTADITOS

1 Montaditos is a Spanish name for the small bread tapas, they resemble of the Italian bruschetta and there are no boundaries for the ingredients of the montaditos. Here I have 3 examples that I like to do and the FAT family loves it

Montadito left: salmon and shrimp paste (with Philadelphia and parsley) with a shrimp on top. Montadito center: Caprese Bruschetta (cherry tomato, mozzarella fresca, basil chiffonade) Montadito right: Pesto, prosciutto and fried quail egg on the top.

[fatasschef]

PHILLY STUFFED MUSHROOMS

Delicious stuffed mushrooms, an easy and fast starter that will amaze your guests!

Ingredients (10 mushrooms) 10         Portobello mushrooms 150gr   Philadelphia/cream cheese 50gr    Mayonnaise 50gr    Parmesan cheese 50gr    Melted butter 30gr    Minced onion 10gr    Minced parley Ground pepper for taste

  METHOD (Turn on the oven to 200ºC) 1 Clean the mushrooms and remove the stems 2 Mix all the ingredients in a bowl. 3 Stuff the mushrooms with the mixture and brush them with the melted butter. Sprinkle breadcrumbs on the top and put it to the oven. 4 Bake it for 20-25 minutes, check if they get brown on the top and they are ready to EAT! 5 Enjoy!

[fatasschef]

CHEESE BREAD

This cheese bread is so easy and fast to make and it is delicious! Call your friends and surprise them!

Ingredients (1 Bread 8 pax) 1          Big rustic round bread (1kg) 300gr  Mayonnaise 250gr   Grated Mozzarela/soft goat cheese 250gr   Dutch gouda Cheese or 250gr   Gorgonzola or Stilton (2 semi hard and 1 hard cheese to contrast) 3           Cloves of garlic 200gr   Bacon, spicy sausage or chorizo Dry oregano, basil or parsley Pepper to taste

METHOD (Turn on the oven to 160ºC) 1 First thing you need to do is to make a round hole on the top of the bread. Take out all the crumb without crushing it and make small bread balls that you will toast in the oven.

2 Chop the garlic, the bacon/chorizo and grate all the cheese. 3 Fast Method: put all the ingredients in a bowl and keep adding mayonnaise till you have a creamy paste (be careful that the paste doesn’t become too thick). Add the oregano/parsley and pepper and put the mixture inside the bread.

Slow Method: In a frying pan, pour a thread of olive oil and fry the garlic and the bacon/chorizo. Reduce the heat and add the cheese so it melts and mix (do it in low heat so it doesn’t get thick). Add the seasoning and it is ready to put inside of the bread.

4 Put the bread in the oven for 40/45min and mix it every 10 minutes. Put some slices of bread and bread balls on the side so that you can use it to treat yourself.

5 Enjoy!

[fatasschef]

SEA EGGS

Another easy, fast and delicious idea for a Tapas dinner or appetizer!

Ingredients (10 Eggs) 6          Eggs 100gr   Smoked salmon   150gr   Rocket Eggs filling:  1          Rock crab “Sapateira” 1small  Onion   100gr   Pickles 100gr   Mayonnaise 3          Bay leaves 25gr     Parsley 2tbs     Mustard 2tbs     Ketchup Salt Worcestershire sauce Port wine Spicy sauce

Eggs: 1 Boil the 6 eggs for 8-10 minutes and let them to cool in a freezer.

2 When cold, cut the eggs in halves and with a tablespoon take the egg yolk out (Caution: Don’t break the egg white). Put the egg yolk in a bowl and 10 halves of egg whites in the freezer well protected. The two extra halves can go to the bowl together with the egg yolk.

To make the filling: 1 Boil some water, add the small onion, the bay leaves and the salt. When the water is boiling put the rock crab and let it cook for 20 minutes. When it starts to develop a red colour, take it out of the water and let it cool.

2 Once it’s cool, with a knife separate the legs and the belly, discard the lungs and take all crab meat to a bowl (the same where you had the eggs yolks). 3 Use a blender to blend the crab. Chop the eggs, the pickles and the parsley and add them to the crab meat, stirring the mixture well.

4. Add the mayonnaise, ketchup and mustard and stir it well. 5. Add the Worcestershire sauce, the port wine and the spice. When the spices are rectified leave it to cool.

Plating: 1 Fill the egg whites with the crab filing and place a small slice of smoked salmon on top. 2 Season the rockets with olive oil, balsamic vinegar and lemon. 3 ENJOY!

*FAT RECOMMENDATION: Fry the Sea Eggs! After filling the eggs with the crab stuffing, pass it in beaten egg and then in breadcrumbs and fry in little olive oil ... that's Fat Stuff!  * Cut some bread. Toast it. Eat the crab stuffing like a Boss!

[fatasschef]

SAUSAGE SECRETS AL CHEF

Meat pleasures! The Fat Family says that it's their favourite!

Ingredients 8 SECRETS

1          Game sausage ‘Alheira’ (Portuguese sausage) 1          Chorizo (Hot!) 3          Clove of Garlic 30gr     Parsley Paprika 100gr   Rocket

Puff Pastry: 500gr   Flour 425grs Butter 2          Egg yolk 2,5dl    Cold water 10gr     Sal

 METHOD

To make the filling: 1 put the inside of the sausage in a bowl and crush, adding 10gr of butter and paprika (to taste).

2 Mince the garlic, chop the parsley and the chorizo​​. Pour a thread of olive oil onto a frying pan, add the garlic, the chorizo and the mashed sausage and let it cook for 4-5 minutes . When everything is mixed, add the parsley and reserve for 15 minutes.

* You can make it with a game sausage, tuna, cheese & mushrooms or suckling pig.

To make the Secrets: 1 The puff pastry can be bought already prepared in any supermarket ​​or it can be Homemade, which is what I really recommend because the butter flavour will make it perfect. Follow this link to see how to do it: www.laughinglemon.ch/blog/quick-puff-pastry/

2 When the dough is ready to make the puffs, cut it into squares, triangles, rectangles or circles.

3 Lay down a round base of puff pastry, place a spoon of the stuffing and cover it with another slice of puff dough.

4 Place the Secrets in the oven at 220 º C for 15 minutes.

Plating: 1 Season the rocket with olive oil , balsamic vinegar and lemon, and this will be under the Secrets.

2 Garnish with Sweet- Chilli sauce, balsamic vinegar cream or honey.

3 Enjoy!

[fatasschef]

CRISPY CHEESE BAGS

An awesome appetizer or Tapa for all occasions. Simple and Delicious!

Ingredients (10 Bags)

5          Filo Dough sheets 10        Regular prawns 1          Small Leek  75gr    Goat cheese 50 gr   Crème Fraîche 50gr    Butter

Béchamel:  40gr    Flour 40gr    Butter 500ml Milk Nutmeg, Salt & Pepper

METHOD 1. Shrimp: Wash the prawns, put them boiling with a Chili and a quarter of lemon for 2-5 minutes. 2. Leek tie: As you can see on the photo the bags are tied with a leek strip. What you need to do is to cut small 10/15cms strips of leek then bleach them for 5-7 minutes so that they are soft and you can close the bags with the tie.   3. Cheese Filling: While the prawns are cooking, do your cheese-béchamel. An easy way to do it is put the milk warming up in one pot, when the milk is warm, add the finely chopped leek and bring it to boil.             In another pot melt the butter. When it’s melted, add the flour and let it cook till it get some color. Add the milk and mix it together. When it’s done add the nutmeg/salt/pepper, season to taste and add the cheese and the crème fraîche. Put the mixture in the freezer to cool (wait 20min).                4. Bags: Cut the Filo sheets in squares. Put two squares together and swab the melted butter between them. On the top put a big Tbs of the cold mixture and put two prawns on the top.

5. Join the ends of the square filo sheet and tie them with the leek strip.

6. Brush a sheet of parchment paper with oil, place the bags and put in the oven for 20 minutes.

7. After 20 minutes you have your delicious and crispy cheese bags. 

8. Enjoy!