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Starter recipes

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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)

Casserole of Sole and Cod Au Gratin with Shellfish
01 06 2008 - 23:12 - entrée - fish
A hot entrée to suit all occasions, one that tempts me especially for a New Year’s Eve
menu. Arrange all the ingredients in a casserole dish, bake in the oven and it’s ready. It’s hard to find something simpler than that!
[84] comment(s) | read recipecooking recipes Casserole of Sole and Cod Au Gratin with Shellfish

Traditional Quiche Lorraine
01 01 2003 - 00:05 - quiche - traditional
After a lot of research and comparisons, I think I’ve managed to reconstitute the original, traditional recipe for the mythical
Quiche Lorraine. But that shouldn’t stop you from using this base to create any variation that comes to mind…  
[41] comment(s) | read recipecooking recipes Traditional Quiche Lorraine

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

American-style langoustines
01 01 2003 - 00:05 - starter - shellfish
A starter for special occasions that will whet your appetite before your classic main party dishes make their entrance. It is better to use large langoustines for this recipe."
[62] comment(s) | read recipecooking recipes American-style langoustines

Baked Egg with Foie Gras
01 01 2003 - 00:05 - starter - egg
The number of recipes based on
baked eggs is endless. This recipe has a fabulous secret as nobody expects to find foie gras inside the creamy egg. It is a perfect lunch recipe for the day after a party, and it uses up any leftover foie gras.
[184] comment(s) | read recipecooking recipes Baked Egg with Foie Gras

Mozzarella, Tomato and Zucchini Quiche
01 01 2003 - 00:05 - first course - quiche
I just tried out this recipe and couldn’t help myself; I added
cumin and some Espelette pepper that I’m particularly fond of in order to spice up the tomatoes on one hand and the eggs on the other. I’ll let you be the sole judge of this house recipe
[42] comment(s) | read recipecooking recipes Mozzarella, Tomato and Zucchini Quiche

Burgundy snails
01 01 2003 - 00:05 - starte - snails
You will discover how the slowness of
snails contrasts with the speed at which your guests will devour this dish ! What a pleasure it is to wipe the sauce off your plate to fill up on delicious garlic butter.
[67] comment(s) | read recipecooking recipes Burgundy snails

Scallops with mushrooms
19 10 2008 - 23:50 - entrée - scallops
Scallops are extraordinary because they marry well with a variety of non-marine ingredients. Today, the world of the sea meets the world of mushrooms - 2 universes that will never cease to amaze me.
[84] comment(s) | read recipecooking recipes Scallops with mushrooms

Ham and Mushroom Quiche
01 01 2003 - 00:05 - quiche - mushroom
A few days before the end of the summer vacation and I am already longing to eat mushrooms. Just to keep me going until fall, here is a really easy
quiche recipe that will be perfect for a quick Sunday evening meal
[39] comment(s) | read recipecooking recipes Ham and Mushroom Quiche

Scallop terrine
01 01 2003 - 00:05 - terrines - scallops
A very impressive
terrine… A concentration of scallops to be served as an appetizer to a blue-shelled lobster from Brittany. This recipe will be perfect for your holiday banquets.
[50] comment(s) | read recipecooking recipes Scallop terrine

Garlic stuffed mushrooms
01 01 2003 - 00:05 - accompaniment - mushrooms
We're covering up this evening! The
mushroom caps have been filled with a delicious stuffing. Can be served as a starter or as an accompaniment to grilled rib steak
[50] comment(s) | read recipecooking recipes Garlic stuffed mushrooms

Sautéed scallops with oyster sauce
01 01 2003 - 00:05 - STARTER - SCALLOPS
I never cease to be amazed at how many ways these delicious
scallops can be served. Scallops go perfectly with the unique flavors of oyster sauce. Next time I'll try the sautéed scallops with poached oysters
[43] comment(s) | read recipecooking recipes Sautéed scallops with oyster sauce

Foie Gras with Scallops
01 01 2003 - 00:05 - starter - foie gras
A starter for special occasions that pairs the bold taste of
foie gras with the subtle flavor of scallops.
[46] comment(s) | read recipecooking recipes Foie Gras with Scallops

Foie Gras Tatin with duck breast
01 01 2003 - 00:05 - FOIE GRAS & DUCK
A rich and delicious
starter for parties or special occasions that combines two great products with a sensational presentation.
[36] comment(s) | read recipecooking recipes Foie Gras Tatin with duck breast

Sautéed shrimp scampi with garlic butter and Boursin
01 01 2003 - 00:05 - starter -shrimp
This is a fun
recipe I like to serve from the frying pan in the middle of the table. Shell these delicious scampi with your dainty fingers and you won't be able to resist wanting to lick your fingers when they're covered with garlic sauce, parsley, Boursin and white wine. And of course you can serve the same recipe as a starter. " 
It isn't the most refined recipe, but it's a quick and easy one you can eat without a fuss. Set the frying pan in the middle of the table for your guests to serve themselves straight from it and shell those delicious creatures with their fingers. Make sure there is lots of sauce and lots of bread because you'll see that nobody can resist mopping it all up. You'll be left with practically clean plates!
[47] comment(s) | read recipecooking recipes Sautéed shrimp scampi with garlic butter and Boursin

Salmon quiche
01 01 2003 - 00:05 - quiche - salmon
If you enjoy a
quiche with the flavors of the ocean, this salmon quiche is made for you. I heartily recommend a dill cream sauce as the perfect accompaniment to this recipe.
[50] comment(s) | read recipecooking recipes Salmon quiche

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

Tropical shrimp salad with avocado
01 01 2003 - 00:05 - appetizer - salad
A delicious combination of
tropical flavors that will be a delight in hot weather. Tasty fruit combined with a little touch of rum is exquisite as an accompaniment to shrimp.
[42] comment(s) | read recipecooking recipes Tropical shrimp salad with avocado

Plain mussels marinière
01 01 2003 - 00:05 - starter - mussels
I think this is the simplest recipe there is for preparing
mussels… It's this apparent simplicity that finally won me over because it seems to me it's a recipe that brings out all the flavor of this shellfish, that tastes best when most simply prepared.I put a lot of thought into what recipe I should offer you for this 4th edition of blog appétit, dedicated to mussels and onions… I thought of having you make real moules frites, of mussels with beer, a cold mussel soup or maybe mussel fritters…
After giving it considerable thought, I finally decided that the beauty of this product is its obvious simplicity, so I let myself be charmed by a few shellfish straight out of the pot, cooked with a little aromatic garnish made from an onion brunoise and strips of celery. No white wine, no aromatic herbs, very little spice… just mussels in all their glory.
The photo is simple too, because I took it in a hurry before gobbling them up!
Mussels are prepared by the panful and I recommend you prepare them by the 2.2 lb (1 kg) panful, which helps enormously in keeping the cooking even and decreases the risk of a flop.
I chose jumbo Dutch Zeeland mussels because it's the variety they use the most in Belgium. While not as refined as the little bouchot mussels, they are meaty, which suits gourmets perfectly
[37] comment(s) | read recipecooking recipes Plain mussels marinière

Scallops with Chicory (Endives)
01 01 2003 - 00:05 - starter - endives
The scallop season! That's the only excuse I need to bring out my whole
scallop recipe collection. Like I always say, “When the scallops reappear, it's time to get ready for the party season.
[42] comment(s) | read recipecooking recipes Scallops with Chicory (Endives)

Eggs in red wine sauce
01 01 2003 - 00:05 - starter - eggs
Today I'd like to propose a classic brasserie
dish that is, in fact, a traditional Burgundian recipe. The apparent simplicity of this dish combines delicious poached eggs with a red wine sauce bursting with the flavors of wine and bacon. I love this recipe!
[25] comment(s) | read recipecooking recipes Eggs in red wine sauce

Lamb sweetbread and kidney salad
01 01 2003 - 00:05 - starter - lamb
A tasty
salad of young lamb off al that will please the senses.
[40] comment(s) | read recipecooking recipes Lamb sweetbread and kidney salad

Risotto with Grey Shrimp and Garlic
01 01 2003 - 00:05 - starter - risotto
Here is THE
risotto that should please Belgians – and others! A beautiful marriage of dreamily creamy risotto with flavorful grey shrimp seasoned with garlic!
[47] comment(s) | read recipecooking recipes Risotto with Grey Shrimp and Garlic

Pumpkin soup
01 01 2003 - 00:05 - soup - pumpkin
Once the carriage turns into a
pumpkin, we can finally make soup …Too bad for Cinderella but so much the better for us!
[24] comment(s) | read recipecooking recipes Pumpkin soup

Gnocchis with porcini mushrooms
01 01 2003 - 00:05 - starter - mushrooms
For this 6th edition of the appetite blog dedicated to the emotions stirred by mushrooms, I couldn’t help but recall a tagliatelle recipe with porcini mushrooms that I present to you in an adapted version for gnocchis. The mushrooms are so delicious that you don’t have to serve them in an elaborate way
[23] comment(s) | read recipecooking recipes Gnocchis with porcini mushrooms

 
 
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