Home | food recipes cooking | Epicurien.be
Home - food recipes cooking
home
  French | Dutch   

Recipes foodIngredients food cookingSearch for recipesfood recipes cooking rss feed
saturday 16 December 2017  
Home > Ingredients > Colrd starters recipes
 

Colrd starters recipes

1 recipes found
undefined

Fish terrine
16 05 2008 - 12:53 - starter - fish
This smooth, creamy
terrine is loaded with mouth-watering fish flavors. Put this terrine on your cold buffet and you'll see right away what a hit it makes.
[46] comment(s) | read recipecooking recipes Fish terrine

Tomates crevettes (tomatoes filled with schrimps)
21 08 2008 - 22:07 - starter - schrimps
From Arlon to Ostende, from Liège to Mons and passing by Brussels, tomates crevettes are a
Belgian specialty as well known as its famous moules frites. This dish, which even children adore, is nothing more than an uncooked tomato filled with a shrimp-based stuffing
[55] comment(s) | read recipecooking recipes Tomates crevettes (tomatoes filled with schrimps)

Two salmon tartar
23 07 2008 - 22:06 - appetizer - salmon
This
cold appetizer is probably one of the best ways to enjoy the full flavor of salmon. It is cool and light yet very refined. It will go well with your holiday menus and it won’t spoil your fun because it can be prepared in advance.
[49] comment(s) | read recipecooking recipes Two salmon tartar

Gaspacho from Seville (gazpacho)
01 01 2003 - 00:05 - cold soup - gaspacho

Today it’s my turn to suggest a version of this Spanish specialty that is really more a vegetable juice than a cold soup. Actually, it was never a hot soup.

Seeing that Patrick suggested the recipe for Andalusian gaspacho according to Bernard Pacaud, it is my turn to suggest a recipe that was inspired by a three-starred chef named Alain Ducasse.
I was inspired for this recipe by another recipe suggested by Alain Ducasse in his book, “Grand livre de cuisine d’Alain Ducasse: Méditerranée!


[46] comment(s) | read recipecooking recipes Gaspacho from Seville (gazpacho)

Crab verrines with avocados and grapefruit
01 01 2003 - 00:05 - starters - crab
Fresh and tasty, easy to make, and enjoyed by everyone, this all-season
starter is ideal for buffets and meals in the garden.
[54] comment(s) | read recipecooking recipes Crab verrines with avocados and grapefruit

Périgourdine salad
02 11 2008 - 10:31 - salad - duck
Who holds the secret to the true recipe for this
party salad? I think that every brasserie has its own recipe that contains a part of the whole truth.
[66] comment(s) | read recipecooking recipes Périgourdine salad

Zucchini Terrine with fresh goat's cheese and smoked salmon (eggplants)
01 01 2003 - 00:05 - TERRINE - SMOKED SALMON - ZUCCHINI
This recipe is naturally enriched with Omega 3 and combines the smoked flavors of salmon with the freshness of zucchini. This summer terrine will work wonderfully in your
cold buffets and will make a delicious starter that you can prepare in advance.
[13] comment(s) | read recipecooking recipes Zucchini Terrine with fresh goat's cheese and smoked salmon (eggplants)

Fish loaf
01 01 2003 - 00:05 - cold dish - fish
The perfect recipe for a
cold buffet and can be prepared a day ahead. Your guests will love the delicious slices of this loaf accompanied by a tasty shrimp mayonnaise
[53] comment(s) | read recipecooking recipes Fish loaf

Beef Carpaccio with Aged Balsamic Vinegar and Cubeb Pepper Salad
01 01 2003 - 00:05 - starter - beef
This makes a light, fresh starter to any meal with its melt-in-the-mouth meat and crunchy
salad.
[55] comment(s) | read recipecooking recipes Beef Carpaccio with Aged Balsamic Vinegar and Cubeb Pepper Salad

Veal carpaccio with parmesan cheese
01 01 2003 - 00:05 - starte - veal
Two products loved by Italians—products which, cooked or raw, always succeed. A quickly prepared fusion, to be sure, but I guarantee its success.
[61] comment(s) | read recipecooking recipes Veal carpaccio with parmesan cheese

Lamb aspic with green peas
01 01 2003 - 00:05 - starter - lamb
There's nothing like meat in aspic for using up
lamb leftovers you have on hand. This recipe is perfect for a cold buffet and as a light first course for a luncheon. As for me, I'll be having it thinly sliced on a slice of toasted rustic bread.
[46] comment(s) | read recipecooking recipes Lamb aspic with green peas

 
 
Copyrights Wonderweb 2004 - 2008 - top of page