Recipes

Roasted Veggie and Strawberry Bruschetta

Roasted Veggie and Strawberry Bruschetta

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat your oven to 450°F.
  • Place the eggplant, bell pepper, and onion on a baking sheet and roast for about 25-30 minutes, turning them halfway through.
  • Once done, let them cool, then peel and chop them into bite-sized pieces.
  • In a bowl, combine the roasted vegetables with the sliced strawberries, chopped olives, parsley, minced garlic, balsamic vinegar, and olive oil.
  • Mix well and refrigerate for at least 1 hour to let the flavors meld.
  • Reduce the oven temperature to 350°F.
  • Arrange the baguette slices on a baking sheet, brush them lightly with olive oil, and bake until they’re crisp, for about 8-10 minutes.
  • Once the bread is done, spread a generous amount of the vegetable-strawberry mixture on each slice.
  • If using, place an anchovy fillet diagonally across the topping and add capers on either side.

Notes & Wine Advice

Serve the bruschetta at room temperature.

Nutrition values

Calories: 200 kcal
————————————————————————————————–
Course; Fruit / Sandwiches
Cuisine; European / Spain
Diets; Vegetarian

Garlicky Mushroom and Egg Canapés

Garlicky Mushroom and Egg Canapés

Pincho de Revuelto de Seta
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Fill a skillet with hot water until it’s about halfway full.
  • Bring it to a boil over high heat, then reduce the heat to keep it at a simmer.
  • In a bowl, lightly beat the eggs with milk, salt, and pepper.
  • Heat olive oil in a skillet over medium-high heat.
  • Add the mushrooms and cook for about 1-2 minutes until they start to brown.
  • Stir in the parsley and garlic, cooking for a few seconds before removing the skillet from the heat.
  • Add the egg mixture to the mushroom skillet.
  • Place the skillet in the larger skillet with simmering water (double boiler method).
  • Continuously stir the mixture with a wooden spoon until the eggs are set but still soft.
  • Remove from heat.
  • Spoon the egg and mushroom mixture onto each slice of bread.

Notes & Wine Advice

This updated version keeps the essence of the original recipe from the Basque city of Vitoria, offering a flavorful, garlicky mushroom and egg topping for a delightful canapé experience.

Nutrition values

Calories: 90 kcal
————————————————————————————————–
Course; Pastry
Cuisine; European / Spain
Diets; Vegetarian

Spanish Garlic and Tomato Toast

Spanish Garlic and Tomato Toast

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a small bowl, combine the olive oil and minced/mashed garlic.
  • Place the bread slices on a baking sheet and toast them in the oven until they become lightly crisp.
  • Keep the oven on.
  • While the bread is toasting, gently squeeze each tomato half to extract the seeds.
  • Once the bread is lightly toasted, brush one side of each slice with the garlic and olive oil mixture.
  • Rub the bread slices with the cut sides of the tomato halves to impart the tomato flavor.
  • Repeat for the other side of the bread.
  • Return the bread to the oven and toast again until the edges become crisp.

Notes & Wine Advice

Serve the garlic and tomato toast warm. Optionally, season with a pinch of salt and pepper, and garnish with chopped fresh herbs.
This revised version maintains the authentic flavors of the traditional Spanish recipe while offering a simple and delicious way to enjoy garlic and tomato-infused toast.

Nutrition values

Calories: 200 kcal
————————————————————————————————–
Course; Pie
Cuisine; European / Spain
Diets; Vegetarian

Spiced Beef Empanadillas

Spiced Beef Empanadillas

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 375°F (190°C) if baking instead of frying.
  • If frying, heat at least 1 inch of oil in a medium skillet over medium-high heat or use a deep fryer set at 375°F.
  • If using store-bought dough, roll it out to 1/8-inch thickness and cut into 3-inch rounds.
  • Heat olive oil in a large skillet over medium heat.
  • Add the onion, garlic, and green bell pepper.
  • Cook until softened, around 8 minutes.
  • Add the ground beef, breaking it up with a spoon, and cook until browned.
  • Season with salt and pepper.
  • Stir in the tomato paste, water, white wine, and crushed red pepper flakes.
  • Cover and simmer for 10 minutes.
  • Allow the filling to cool.
  • Place about 1 tablespoon of the cooled filling in the center of each dough round.
  • Fold over and press the edges with a fork to seal.
  • If baking, place the turnovers on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
  • If frying, carefully place the turnovers in the hot oil and cook for about 2 minutes, turning once, until they are lightly golden.
  • Transfer them to a paper towel-lined plate to drain excess oil.

Notes & Wine Advice

This updated version maintains the rich, spiced flavor of the original recipe while offering options for baking as a healthier alternative to frying.

Nutrition values

Calories: 175 kcal
————————————————————————————————–
Course; Beef / Pastry / Tapas
Cuisine; European / Spain

Baked Mediterranean Veggie Turnovers

Baked Mediterranean Veggie Turnovers

Cocotets
These Cocotets are delightful tapas perfect for gatherings. The filling, enriched with Spanish jarred tuna, creates an exceptional flavor.
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Thaw the puff pastry according to the package instructions.
  • Roll out the pastry dough to 1/8-inch thickness and cut into 3-inch squares.
  • Heat olive oil in a skillet over medium heat.
  • Add the red onion, garlic, and red bell pepper.
  • Sauté until softened, approximately 6-8 minutes.
  • Stir in the tomatoes, peas, flaked tuna, and hard-boiled eggs.
  • Cook until excess moisture evaporates.
  • Season with salt and pepper.
  • Allow the mixture to cool.
  • Spoon a tablespoon of the cooled filling into the center of each pastry square.
  • Fold the squares into triangles, pressing the edges with a fork to seal.
  • Brush the tops with beaten egg for a golden finish.
  • Place the turnovers on the prepared baking sheet and bake for 20-25 minutes, or until they turn golden brown.

Nutrition values

Calories: 135 kcal
————————————————————————————————–
Course; Pastry / Tapas
Cuisine; European / Spain
Diets; Vegetarian

Veal and Chorizo Turnovers

Veal and Chorizo Turnovers

Empanadillas de Ternera
Celebrate the rich flavors of Spanish veal with these mouthwatering hand pies that are elevated by the bold addition of spiced chorizo. A perfect addition to your tapas spread, these veal and chorizo turnovers are sure to be a hit at any gathering.
Couverts6
Deel op Facebook Print Recipe

Ingredients

Empanada Dough:

  • Use your preferred recipe

Veal and Chorizo Filling:

For Frying:

Instructions

  • Prepare the empanada dough.
  • Roll it out to a thickness of â…› inch and cut into 3-inch rounds using an empanadilla or biscuit cutter.
  • For the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add the chopped onion and garlic, cooking until the onion is wilted and transparent (about 5 minutes).
  • Stir in the chorizo and cook for an additional 5 minutes.
  • Increase the heat to high, add the ground veal, and cook, stirring, until the veal is lightly browned.
  • Stir in the tomato paste, white wine, chopped pimiento, parsley, chopped olives, salt, and pepper.
  • Reduce the heat to low and simmer until the veal is cooked through, and the sauce is well-blended (about 20 minutes).
  • Place about 1 tablespoon of the filling in the center of each dough round.
  • Fold the dough over and press the edges with a fork to seal.
  • Heat at least 1 inch of oil in a medium skillet over medium-high heat or use a deep fryer set at 375°F.
  • Confirm the oil temperature by browning a cube of bread quickly.
  • Carefully place the turnovers in the oil and cook, turning once, until they are lightly golden (about 2 minutes).
  • Use a slotted spoon to transfer the hand pies to paper towels to drain.

Notes & Wine Advice

Serving Tip:
Serve these savory veal and chorizo hand pies hot, and enjoy the irresistible blend of flavors.
Wine Advice:
Pair with a Spanish red wine, such as Tempranillo, for a full-bodied complement to the rich veal and chorizo.

Nutrition values

Calories: 300 kcal | koolhydraten: 15 g | Eiwitten: 20 g | Vet: 18 g | Suiker: 1 g
————————————————————————————————–
Course; Meat / Pastry / Pie / Pork / Snack / Tapas / Veal
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb / Pescatarian

Savory Tuna, Peas, and Peppers Hand Pies

Savory Tuna, Peas, and Peppers Hand Pies

Empanadillas de Atún, Guisantes y Pimientos
Ideal for gatherings, these hand pies can be filled ahead of time and refrigerated until you're ready to bake them. Filled with a flavorful combination of tuna, peas, and green bell peppers, these empanadillas are perfect for a tasty party treat.
Couverts40 Tartlets
Deel op Facebook Print Recipe

Ingredients

Empanada Dough:

  • Use your preferred recipe or pizza dough

Ingredients for Filling:

For Frying:

Instructions

  • Prepare or obtain the empanada dough.
  • Roll it out to a thickness of â…› inch and cut into 3-inch rounds using an empanadilla or biscuit cutter.
  • For the filling: Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
  • Add the chopped onion, garlic, and green bell pepper.
  • Cook, stirring, until the vegetables are softened (about 8 minutes).
  • Season with salt and pepper.
  • Stir in the tomatoes, reduce the heat to low, and cook until softened and their juices release (2 to 3 minutes more).
  • Add the cooked peas, tuna, and chopped hard-boiled egg.
  • Cook, stirring, for an additional 2 minutes.
  • Allow the mixture to cool.
  • Place about 1 tablespoon of the filling in the center of each dough round.
  • Fold the dough over and press the edges with a fork to seal.
  • Heat at least 1 inch of oil in a medium skillet over medium-high heat or use a deep fryer set at 375°F.
  • Confirm the oil temperature by browning a cube of bread quickly.
  • Carefully place the turnovers in the oil and cook, turning once, until they are lightly golden (about 2 minutes).
  • Use a slotted spoon to transfer the hand pies to paper towels to drain.

Notes & Wine Advice

Serve these savory tuna, peas, and peppers hand pies hot for a delightful party snack.
————————————————————————————————–
Course; Fish / Pie
Cuisine; European / Spain

Tomato-infused Tuna Turnovers

Tomato-infused Tuna Turnovers

Empanadillas de Atún
Embracing the Spanish tradition of empanadillas, these tuna turnovers are perfect bite-sized delights with a delightful tomato twist. The flaky empanada dough encases a savory filling of tuna, tomatoes, and spices. Best enjoyed fresh from the fryer, they make for an irresistible tapa.
Couverts40 Tartlets
Deel op Facebook Print Recipe

Ingredients

Empanada Dough:

  • Use your preferred recipe or store-bought dough

Ingredients for Filling:

For Frying:

Instructions

  • Prepare or obtain the empanada dough.
  • Roll it out to a thickness of â…› inch and cut into 3-inch rounds using an empanadilla or biscuit cutter.
  • For the filling: Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
  • Add the chopped onion and garlic, cooking until the onion is softened and transparent (about 5 minutes).
  • Stir in the tuna, chopped tomato, tomato sauce, pimiento, parsley, salt, and pepper.
  • Cook for approximately 10 minutes.
  • Stir in the chopped hard-boiled egg and let the mixture cool.
  • Place about 1 tablespoon of the filling in the center of each dough round.
  • Fold the dough over and press the edges with a fork to seal.
  • Heat at least 1 inch of oil in a medium skillet over medium-high heat or use a deep fryer set at 375°F.
  • Confirm the oil temperature by browning a cube of bread quickly.
  • Carefully place the turnovers in the oil and cook, turning once, until they are lightly golden (about 2 minutes).
  • Use a slotted spoon to transfer the turnovers to paper towels to drain.

Notes & Wine Advice

Serve the hot tomato-infused tuna turnovers immediately for a delicious and authentic Spanish tapa experience.
————————————————————————————————–
Course; Fish / Pastry / Tapas
Cuisine; European / Spain

Savory Shrimp Tartlets with Tomato-Onion Confit

Savory Shrimp Tartlets with Tomato-Onion Confit

These delectable shrimp tartlets boast a rich flavor profile, as the shrimp is slowly simmered in a fragrant mixture of onion, garlic, and tomato. The addition of mayonnaise creates a creamy and indulgent filling. Ensure you assemble these tartlets just before serving for optimal taste and texture.
Couverts24 Tartlets
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a medium skillet over medium heat, heat the olive oil.
  • Add the shrimp and cook until they turn pink.
  • Transfer the shrimp to a medium bowl.
  • In the same skillet with the remaining oil, cook the chopped onion and garlic, stirring, until the onion is wilted and transparent (about 5 minutes).
  • Add the chopped tomato and cook until softened and juices release (about 5 minutes more).
  • Return the cooked shrimp to the skillet, and stir in the water, fish broth (or clam juice), salt, and pepper.
  • Bring the mixture to a boil, then reduce the heat to low, and simmer for approximately 30 minutes.
  • Allow the shrimp to sit in the liquid until cool.
  • Drain.
  • Remove and discard the shrimp shells (or save for making shrimp broth) and finely chop the shrimp.
  • Combine the chopped shrimp with mayonnaise in a medium bowl.
  • This mixture can be prepared ahead, covered, and refrigerated.
  • Just before serving, fill each tartlet shell with the shrimp and mayonnaise mixture.

Notes & Wine Advice

Serve the savory shrimp tartlets at room temperature, allowing your guests to indulge in the exceptional combination of flavors.

Nutrition values

Calories: 110 kcal
————————————————————————————————–
Course; Fish / Pastry
Cuisine; European / Spain

Mushroom Tartlets with Lemon-Parsley Aioli

Mushroom Tartlets with Lemon-Parsley Aioli

These delightful mushroom tartlets are enhanced with a zesty lemon-parsley aioli and adorned with pickle and pimiento for a burst of flavor. To preserve the texture, it's recommended to assemble these tartlets no more than 1 hour before serving
Couverts20 Tartlets
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a small bowl, combine mayonnaise, minced garlic, chopped parsley, fresh lemon juice, salt, and freshly ground black pepper.
  • Mix well.
  • Gently fold in the finely chopped mushrooms, ensuring they are evenly coated with the aioli.
  • Refrigerate the mixture for 1 hour.
  • Just before serving, fill each tartlet shell with the mushroom mixture.
  • Decorate the tartlets with small pieces of pickles and pimientos for a visually appealing and flavorful touch.

Notes & Wine Advice

Serve immediately and enjoy these delicious mushroom tartlets with a burst of refreshing flavors.

Nutrition values

Calories: 800 kcal
————————————————————————————————–
Course; Pastry
Cuisine; European / Spain
Diets; Vegetarian