Tuesday, August 03, 2010

A midsummer tapas party


July 24th I celebrated my 49th birthday by throwing a tapas party at our summer home. Tapas was on the menu. Here are some of the tapas on the menu of the evening.

Baby mozzarella in ruccola pesto

Estimate 2-3 baby mozzarella per person.

Buy amount of baby mozzarella according to number of guests. Prepare your own ruccola pesto, as finding it ready made may be difficult.

Immerse the mozzarella in the pesto. Allow to marinate overnight. Serve with small tooth picks for easy serving.

Pizza swirls


An easy and interesting way to prepare pizza.

Estimate 1-2 swirls per person, depending on how many other tapas you prepare.

Use a square sheet of ready made pizza dough. Spread a good pizza sauce on the dough, add diced ham or salami and cheese.

Roll the dough as a Swiss roll. Cut in 2 cm / 1 inch slices.

Place on oiled baking tray and sprinkle a little more cheese on stop.

Bake until golden.

Smögen röre (Serves 10-15)

A light summer salad served cold with toast. Make your own variation. Add more or less mayonnaise or sour cream for a lighter or richer salad. Try a pinch or two of chili for a hotter “Cajun” style salad.
  • 2 tbsp Hellmanns mayonnaise
  • 2 tbsp light sour cream
  • 200 grams / 1/2 lb shrimps, shelled
  • 1 can of crab meat (125 grams / 4 oz)
  • ½ onion, finely chopped
  • 2 tsp ketchup
  • Salt, pepper
  • juice of ¼ lemon
Mix mayonnaise and sour cream. Add shrimps, crab meat, and onions. Mix well.

Mix in ketchup, salt pepper and lemon. Add more seasoning to suit your taste. Allow to cool before serving

Serve with toast.

Tiger prawns in garlic butter and Noilly Prat (2-3 per person)
  • 500 grams tiger prawns, with shells
  • 150 grams good salted butter, softened
  • 4 cloves of garlic, finely minced
  • 25 grams parsley, finely chopped
  • 10 cl Noilly Prat
Mix butter, garlic and parsley well. Allow to rest in refrigerator 2-3 hours before you assemble the dish.

Place prawns in an oven proof dish. Pour Noilly prat over, mix to cover all the prawns. Add butter evenly over prawns.

Place in hot oven (200C / 400F) for 10-15 minutes until prawns are pink. Check, prawns after 7 minutes. Do not overcook.

Toasts with rouille Sétoise

Rouille is a sauce made from olive oil , breadcrumbs, garlic, saffron and chili peppers from southern France. It is used on toasts served to fish and seafood as the famous bouillabaisse, the fish soup from Marseilles. I had a glass of sauce prepared as they do in Séte, a charming city in Languedoc.

I simply placed the jar on the table with a basket of freshly prepared toasts or salted crackers. A great combo with seafood.

Tomatoes margherita (2-3 per person)

Easy and pleasing for the eye, green, white and red as the Italian flag. Take tray, cover bottom with pesto.

Divide cherry tomatoes, scoop out the centre with a teaspoon. Place a half or a whole baby mozzarella in the tomato. Fasten with a pin.

Place in refrigerator to chill overnight.

Other tapas on the menu with link to recipe:

No comments: