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.
Category: Cold fingerfood
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
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
Try and choose sardines canned in olive oil rather than some generic vegetable oil. With crackers it’s perfect too.
easy smoked and fresh salmon spread
A delicious festive and elegant homemade dish very easy to prepare.
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
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 …
Nicole’s Smoked Salmon Roll
Easier than you think and really delicious! Many thanks Nicole for your recipe.
Suzanne’s shrimp toasts
This crispy appetizer is easy to prepare. Every bit is delicious, and addictive!
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 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
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
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
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
Delicious ! The leftover sauce can be kept for 3 or 4 weeks in a sealed container in the refrigerator.
