Free recipes blog

Ingredients:

200 g smoked trout
190 g cream cheese
1 tbsp lemon juice
1 tsp grated lemon zest
20 cucumber slices
Cayenne pepper and paprika to taste

Preparing:

Liquefy cream cheese with trout, pepper and the juice and lemon zest until well blended.
Pour the mixture into a pastry sleeve.
Spread the mousse on cucumber slices and sprinkle with paprika.

Ingredients:

350 g spaghetti
12 jumbo shrimp
12 mussels
2 tbsp oil
1 butter stick
1/2 jar capers
Herbs, salt and pepper to taste (thyme, parsley, rosemary)

Preparing:

Cook pasta in salted water.
Drain and reserve.

Skip mussels and shrimp in butter and oil.
Add herbs, salt and pepper.
Serve the pasta with seafood and capers.

Ingredients:

6 Jumbo shrimp
1 cup flour
1 cup shredded coconut
2 eggs
Vegetable oil

Preparing:

Pass shrimp by the flour, then the egg and finally by the grated coconut.
Fry the shrimp in hot oil until brown.
Remove the excess oil and serve.

Ingredients:

2 cans heart palm
1 garlic clove, minced
6 tbsp lemon juice
2 tbsp chopped fennel
3 tsp olive oil
1/2 tsp sugar

Preparing:

Cut heart palms in half.
Remove the core and chop.
Add remaining ingredients and mix well.
Fill with heart palm filling and serve.

Ingredients:

80 g shrimp
60 g Parmesan cheese, sliced
30 ml extra virgin olive oil
Juice of 1/2 lemon
Arugula and parsley, chopped
Salt and pepper

Preparing:

Cook shrimp in salted water.
Mix with parsley, olive oil, lemon juice, salt and pepper.
Incorporate arugula leaves and Parmesan cheese and serve.

Ingredients:

6 fish fillets, in pieces
2 potatoes, diced
2 carrots, chopped
1/2 onion, chopped
1 clove
3/4 liter milk
1/2 bar butter
1/2 tbsp chicken consommé
Salt and pepper

Preparing:

Fry the onion and potatoes in butter.
Add half of the fish pieces, cloves, consommé and 3/4 l of water.
Cook over medium heat, and remove from heat.

Liquefy this with milk and return to the heat.
Season with salt and pepper, add the carrots and mix.
Add the remaining fish and serve.

Ingredients:

12 fresh sardines, cleaned and scaled
2/3 cup all purpose flour
1/4 cup fresh parsley, chopped
4 garlic cloves, chopped
3 tbsp lemon juice
1 tsp ground cumin
Salt and pepper

Preparing:

Mix the garlic and parsley together.
Spoon the herb mixture into the fish cavities and all over.
Sprinkle with lemon juice, cover with plastic wrap and leave to marinate in the refrigerator for 1 hour.

Preheat the grill.

Mix the flour, ground cumin, salt and pepper.
Roll the sardines in the flor to coat.
Brush them with olive oil and cook for 4 minutes on each side.

Ingredients:

1 kg shrimps
1/4 cup satay sauce
1 chopped onion
Vegetable oil

Preparing:

Marinate shrimps in the satay sauce, cover with plastic wrap and refrigerate for 20 minutes.
Fry the onion in oil.
Add shrimps with the sauce and cook until they are pink.