Easy Food Recipes
There is nothing more pleasant than a recipe that is both easy to make and tasty, especially on nights when you feel tired and don’t really want to get ahead of yourself. Simple ingredients, a material that we all have at home and not too many technical aspects (or not at all), good ideas of recipes to pick on this list to alternate with a good boiled egg and the evening looks good!
Vegetables for aperitif
Looking for a quick and original vegetable recipe for your aperitifs? Take a look at our selection of gourmet and easy recipes! Vegetables for an aperitif is the healthiest way to get an appetite, before attacking the main course. For your dinner aperitifs, opt for vegetable-based verrines, vegetable sticks to soak in the light and tasty sauces. Cucumber without a tzatziki sauce, carrot in a sweet mustard dip, cauliflower crunchy in a curry sauce, radish in fresh herb cheese, and many others. Your guests will be grateful to think of a low-calorie option at the aperitif. This does not prevent you from making small aperitifs in parallel.
- Fresh Bites
They are perfect for bringing a touch of originality; these fresh bites are quick and simple to make and change from traditional peanuts. Guaranteed effect! Here follow the ingredients and how you can prepare them:
Ingredients (for six people)
- 1 zucchini
- 1 tube of mayonnaise (or homemade mayonnaise)
- 5/6 surimi sticks
- 24 small shrimps
- sweet paprika
- 24 small skewers
First, you should wash the zucchini and cut 12 slices about 0.5 cm. Cut each slice in two to get two half-moons. Then, you need to cut the surimi sticks into about 1.5 cm pieces. And after that, place the shrimp on an absorbent paper and sprinkle with soft paprika on both sides. In the end, put a dash of mayonnaise on the zucchinis, put the surimi in the center, and then pick the shrimp on the whole.
- Cauliflower Croquettes in the oven
Delicious cauliflower croquettes with Golden parmesan in the oven. Serve lukewarm with 2 or 3 sauces or as a starter with a small salad.
Ingredients (for 4 people):
- 1/2 cauliflower
- 1 egg
- 50 gr Parmesan grated
- 30 gr of breadcrumbs
- Salt and black pepper
- Olive oil
First, take the bouquets of 1/2 cauliflower and clean them. Cook them in water (or steam) until tender. Drain well in a sieve and let cool. Then, pour them in a salad bowl and mash with a purée. Add the breadcrumbs and parmesan, salt and pepper. Add the egg and mix well. Now, you should form croquettes with your hands (if it sticks too much, moisten your hands slightly). Place the croquettes on the baking sheet and brush them with a little olive oil. Bake at 180-200°C for 20 minutes or more until golden.
- Parmesan zucchini chips with seeds and herbs of Provence
Serve the organic zucchini fried with a white cheese sauce, honey mustard, and horseradish.
Ingredients (for 4 people)
- 2 large organic zucchini
- 2 eggs
- 5 tablespoons of grated parmesan
- 10 tablespoons breadcrumbs
- 7 tablespoons of flour
- 3 tablespoons of seeds (oats, sesame, flax, poppy, etc.)
- 2 tablespoons of herbs from Provence
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- Salt, pepper
- For the sauce:
- 1 tablespoon horseradish
- 1/2 tbsp. mustard
- 3 tablespoons of cottage cheese
Preheat your oven to 200 degrees. Wash the zucchini. You can peel them if you want. Cut them into sticks, neither too thin nor too thick. Dip the sticks in a mixture of flour and herbs from Provence, paprika, salt, pepper, and cayenne pepper (to vary according to taste). Then in the beaten egg and finally in a mixture of breadcrumbs and seeds and parmesan. Place the zucchini sticks on a baking sheet covered with parchment paper. Bake for about 10-15 minutes. All that remains is to prepare the sauce to accompany the zucchini fries.
- Salad of vegetables and fish
In Italy, this recipe is called Russian fish salad. It’s perfect for an exquisite buffet.
Ingredients / for 12 people
- For pasteurized mayonnaise:
- 7 egg yolks (not cold)
- 2 teaspoons of water
- 1 teaspoon of mustard
- 1 teaspoon of vinegar
- 1/2 lemon juice
- 1 l of maize or sunflower oil
- For the Salad of vegetables and fish:
- 4 cloves of garlic
- 2 glasses of white wine
- 2 shallots
- 300 g crayfish
- 300 g cod fillets
- 200 g of cuttlefish
- 1 lobster weighing 1 kg or even weight of Norway lobster
- 200 g frozen peas
- 3 carrots
- 3 potatoes
- virgin olive oil
Prepare the pasteurized mayonnaise: sprinkle the salt in the vinegar and lemon, bring 250 ml of corn oil to 120°C. In a bowl, combine the egg yolks with the mustard and 2 spoons of hot water. Pour in the hot oil, continue with the remaining oil at room temperature and stir in the remaining ingredients.
After that, prepare the fish and vegetable Macedonia: heat 150 g of oil, add 2 crushed cloves of garlic and let cool. In a pot, put 1 glass of white wine, 1 dl of water, 1 shallot, 1 clove of peeled garlic, parsley, thyme and, when boiling, put the steamer basket on the pot and cook the fish fillets. With the same stock, steam the cleaned cuttlefish.
In a pot, put the lobster, the cooking stock of the cuttlefish, add water, wine, shallot, peppercorn, and heat. Boil, the lobster for 10 minutes. Sauté the crayfish in a frying pan with oil and thyme (the black thread has been removed from the pan). Season with salt and pepper. Cook peas and diced carrots for 3 to 4 minutes.
In the end, in a large bowl, put the cod fillets without skin, add the salt and pepper, add 1 teaspoon of parsley, chopped very finely, and mix with the electric mixer, incorporating the oil flavored with garlic (Step 2). To this mixture, add the cuttlefish, the crayfish, the whole cut into small cubes. Add the vegetables and 4 tablespoons of pasteurized mayonnaise. Cover the terrine with cling film and store in the fridge. Before serving, cut the potatoes, steam them using the cooking water of the lobster. Place the mixed vegetables and fish in a dish, surround with potato slices and garnish with parsley.