Home Tags Innlegg merket med "appetizer"
Tag:

appetizer

10M Hjemmelaget oliventapenade i en skal
ChickenRecipesSide dishesSteak

Perfect Olive Tapenade

by Tage
written by Tage

In this recipe, you’ll get my version of the perfect olive tapenade. Tapenade is originally French and is a purée, but I most often use this recipe for tapas. Every time we have guests who taste this, I’ve often been asked for the recipe. It’s not difficult to make and takes little time to prepare. Usually everything gets eaten up when the tapas is served, and having learned my lesson, I sometimes make extra and use the leftovers on homemade sourdough bread that I toast.

Jump to recipe

Hjemmelaget oliventapenade i en skal
Print

Perfect Olive Tapenade

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • About 20 Queen olives (large green olives), pitted
  • 1 tbsp paprika
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp vermouth
  • 1 tbsp chopped shallot
  • 1 handful parsley
  • A little dried thyme, oregano, basil. If you have (can be omitted): Tarragon, chives, sage.
  • A little salt
  • 1 tsp white wine vinegar
  • A little ground pepper
  • About 15 almonds
  • 1 tsp capers
  • Balsamic vinegar

Instructions

If you want to "take a shortcut", you can buy Ridderheims Queen olives, which contain most of the ingredients above. You'll then only need balsamic vinegar, almonds, capers, pepper, and parsley. Start by toasting the almonds in a hot frying pan. Then add all the ingredients to a blender, or use an immersion blender if you don't have a blender. Blend until smooth and fine. For serving, use a nice bowl and optionally garnish with a whole olive or two and a bit of fresh parsley. Remember to use any leftovers on toasted bread the next day!

0 comment
0 FacebookTwitterPinterestEmail
20 Tapas salat
ChickenRecipesSide dishesSteakStews

Salad for Tapas and Parties

by Tage
written by Tage

This is a proper party salad that I put together for a wedding where tapas was being served. The idea was to create an extra special salad with lots of flavor while also providing a fresh element to the tapas buffet.

The salad can be served on its own or as a tapas salad.

Serves 4 as a main course or 10-12 as part of a tapas buffet.

First, place 5-6 sun-dried tomatoes in warm water to rehydrate them. Cut the chorizo into small pieces. Cook the chorizo over low heat while preparing the other ingredients. Preheat the oven to 180°C convection and place the two thin slices of rye bread on a rack in the oven for about 20 minutes until they are very crispy. The bread will be used as croutons later.

Wash all the salad greens, preferably using a salad spinner to dry them thoroughly. Place in a large serving bowl. Peel the cucumber with a vegetable peeler, cut in half lengthwise and remove the seeds with a teaspoon. Cut into wedges. Cut the bell peppers into suitably small strips. Combine the salad greens, bell peppers, and cucumber. Remove the chorizo from the heat and transfer to a plate to cool down. Chop the sun-dried tomatoes into small pieces and mix into the salad. When the chorizo is cool, fold it into the salad and crumble the rye bread over the salad just before serving. Serve with aioli as dressing. If you want it thin like a dressing, use water when making the aioli to make it more liquid! Good luck with the rest of your tapas 🙂

Jump to recipe

Tapas salat
Print

Salad for Tapas and Parties

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 2 large handfuls arugula
  • 2 large handfuls spinach
  • 1 large handful romaine lettuce
  • A little frisée lettuce
  • A little radicchio
  • 5-6 sun-dried tomatoes
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 cucumber
  • 1/4 chorizo sausage
  • 2 thin slices rye bread
  • Aioli (dressing)

Instructions

First, place 5-6 sun-dried tomatoes in warm water to rehydrate them. Cut the chorizo into small pieces. Cook the chorizo over low heat while preparing the other ingredients.

Preheat the oven to 180°C convection and place the two thin slices of rye bread on a rack in the oven for about 20 minutes until they are very crispy. The bread will be used as croutons later.

Wash all the salad greens, preferably using a salad spinner to dry them thoroughly. Place in a large serving bowl.

Peel the cucumber with a vegetable peeler, cut in half lengthwise and remove the seeds with a teaspoon. Cut into wedges. Cut the bell peppers into suitably small strips. Combine the salad greens, bell peppers, and cucumber.

Remove the chorizo from the heat and transfer to a plate to cool down. Chop the sun-dried tomatoes into small pieces and mix into the salad.

When the chorizo is cool, fold it into the salad and crumble the rye bread over the salad just before serving. Serve with aioli as dressing.

Notes

If you prefer a thinner dressing, use water when making the aioli to make it more liquid.

0 comment
0 FacebookTwitterPinterestEmail