Category: Cold fingerfood

Virginie’s seed crackers

Virginie’s seed crackers

These crunchy shortbreads are absolutely delicious. You may even sprinkle a bit if cumin seeds or aniseeds to vary the flavour or simply add a pinch of Espelette chili to spice it up. 

STEPHANIE’S FRENCH CHICKEN LIVER PÂTÉ

STEPHANIE’S FRENCH CHICKEN LIVER PÂTÉ

Stéphanie, who is a great cook and who is used to organising large dinner parties, managed to convince me to make this fantastic recipe. Use one of your nice terrine dishes as it will be served on the table.

Asmaa’s smocked aubergine spread

Asmaa’s smocked aubergine spread

This is a Turkish dish turned into a versatile spread that can be used over  bread, blinis, or part of a mezze table. My friend Asmaa is a Natural Chef & Health Food coach. We met in London but Asmaa lives now in Cairo Egypt. 

Zita’s sardines spread

Zita’s sardines spread

Try and choose sardines canned in olive oil rather than some generic vegetable oil. With crackers it’s perfect too.

Spinach leaf basket

Spinach leaf basket

If you are not feeling confident about cooking, limiting yourself to this kind of recipe is a good way to start????.

Homemade gravlax style salmon

Homemade gravlax style salmon

It’s a Scandinavian classic dish, thank you Francine for the recipe ???????? You can try it with vodka instead of gin. Many recipes recommend freezing the fish before curing in order to kill any parasites. It makes a stunning party platter if you serve it up appetizer style. For 

Suzanne’s shrimp toasts

Suzanne’s shrimp toasts

This crispy appetizer is easy to prepare. Every bit is delicious, and addictive!

Severine’s marinated raw tuna

Severine’s marinated raw tuna

This recipe can be quickly prepared at the last minute if you get help of another person. The leftover you have kept in the refrigerator may be eaten within 12 hours with Japanese rice.

Tzatziki recipe

Tzatziki recipe

Tzatziki is a classic Greek Mezzé made from yogurt, cucumber, garlic, olive oil, and fresh dill. This recipe is served cold and can be kept in the refrigerator several days. It is super easy to prepare.

Hummus by Lamia

Hummus by Lamia

Lamia prefers her houmous silky smooth. She uses canned chickpeas, garlic, tahini, lemon, and olive oil. THE RECIPE IS COMING SOON

Maryse’s French Tapenade

Maryse’s French Tapenade

I highly recommend this tapenade recipe. Making it is actually pretty easy. You just need a blender and to wait a few hours…

Lamia’s gluten-free olive cake

Lamia’s gluten-free olive cake

I love  this cake. It is great for pot luck meals,  light lunches, eat it warm or cold.

My Version of Spring Rolls  & Emilie’s Dipping Sauce

My Version of Spring Rolls & Emilie’s Dipping Sauce

Delicious ! The leftover sauce can be kept for 3 or 4 weeks in a sealed container in the refrigerator.