Saturday, July 28, 2012

Another midsummer tapas party

Tapas buffet Summer 2012
I was born on mid summer in 1961. So, I throw a party every July, and these last years I have made tapas. 2012 was no exception. Here are a few of the things I made.
Tapas is easy to make, and you can start the day before. I use disposable tin foil containers with paper lids.

These can be stacked in the fridge, saving space as well as keeping the food fresh until the party.

Prunes with bacon
In 2012 I made many of the old classics.
The prunes in bacon have always been a hit. Very easy to make the day before and just pop the tin foil containers in  a hot oven until golden and crisp.

Make 3-4 per person, depending on the number of tapas dishes.  

Prunes in bacon - see how to make them here

Cherry tomatoes with pesto and baby mozzarella
Salmon swirls - wheat tortilla wrappers filled with flavoured cream cheese and smoked salmon, a delicious twist to a traditional combo of ingredients. Make 2-3 per person, depending on the number of tapas dishes.

Sliced Spanish chorizos is another success. Easily made the day before. Make around 4 per person.  

Salmon swirls, chorizo in sherry and more tapas - see recipes here 

You can also use easy tapas day before by using delicious small cherry tomatoes. Remove the seeds, top with pesto genovese and half a baby mozzarella.  

Another rerun is my prawns in white wine and garlic butter. So tasty and so easy to make.

Prawns in white wine and garlic butter

Prawns in white wine and garlic butter
You will need 2-4 prawn per person, depending on size. Avoid sticky fingers for your guests and peel the prawns.

Adjust amount of salted butter to the amount of prawns, ideally 20 grams to 100 grams of prawns.

Add 2 medium sized cloves of garlic to 100 grams of butter, and do add other spices for additional flavour.

Pour a little dry white wine, and bake in a hot oven for 5-10 minutes. 

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