Tapas and Skewers Recipes

In this summer season it is always very useful to have some sandwich recipes on hand for when we go to the beach or at a family picnic. Also, if we are on vacation and do not have much time to spend hours in the kitchen, these types of recipes can be very convenient. Today we propose to make a tuna and artichoke sandwich that is very fresh and delicious for this summer.

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This recipe for eggs stuffed with guacamole is ideal to snack with friends around a good drink. Stuffed hard-boiled egg is a classic of these types of preparations and is usually filled with mayonnaise or tuna. Today I wanted to give it a different twist using an adaptation of one the typical Mexican specialties: the guacamole.

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This recipe for Gordon Ramsay's Welsh toast was found in the last book of this chef that I bought recently and I could not resist preparing them, because although it is a recipe I have made previously I love the personal touch that Ramsay gives. The dish is more than a simple toast, you just have to see the ingredients it takes to realize that the result is the most substantial, although with the cold it is doing these days it is very comforting to take a delicious and complete bite to the mouth.

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I find it hard to believe that until a few years ago avocado was a complete stranger in my life. Now I am passionate, fashion apart, and above all I like to take advantage of its creamy texture when it is very ripe. With it we can prepare some very easy snacks almost on the go, such as these canned avocado and cod cream.

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Having a package of brick pasta or phyllo dough in the fridge always comes in handy to improvise a snack. These crispy black pudding and apple rolls offer a very tasty combination of ingredients and are ideal for sharing. I have used an Asturian black pudding, with a smoky flavor that adds a lot of flavor to the filling of these crispy snacks.

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Today is World Cap Day, and Live on the Palate we wanted to honor this day with a small selection of our best skewers and tapas recipes, so that tonight you celebrate this pointed day that highlights the importance of the lid in our gastronomy. Let's start with three very different tapas, but all three delicious.

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When I returned from the holidays I started to order the pantry and found a good pot of one of my favorite spices, the paprika. I realized that I had not used it in my kitchen for a long time, so that same day I became the main character of a recipe with these paprika chicken skewers.

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Zucchini is one of my basic products in the kitchen, it cannot be missing in my pantry. It is a very versatile vegetable, but I think it gains a lot in flavor when it is cooked respecting its texture, especially preparing it in the oven or grilled. When I came up with the idea of ​​creating some colorful zucchini rolls stuffed with spinach and goat cheese, I knew I had to try the recipe as soon as possible.

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This recipe for roasted ham toasts marinated with provolone is inspired by another of my great gastronomic memories of childhood. It is something as simple as having a plate of good roasted ham - or cooked, failing- chopped, with quality oil and a lemon and pepper tip, which my parents used to serve as part of many dinners when we were at home of family field.

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I recognize that I do not like the adjective "fun" in reference to food, and in general I prefer that a dish be attractive without the need to disguise it. But when I find ideas as original as the one I saw on the Zoo Yummy blog, with a great result, I can't resist them.

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How rich are the pecks before eating. Many times I almost enjoy the appetizer more than the food itself, and especially when I can calmly prepare something as rich as today's recipe. And these rye bread toasts with pesto and ham flakes are a real delicacy. Since I had artisan rye bread that I had bought when I attended Dan Lepard's bread course at The Loaf in a Box, I just had to prepare a good pesto, buy a good Iberian ham and toast the bread.

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These mozarella, tomato and pesto dumplings are inspired by those made by an Argentine friend, and it is that just entering her bar and seeing them on the counter with that golden color, my appetite opens immediately. I find the basil of pesto with the cheese very refreshing for these summer days.

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I love this recipe. For the simple, for what it spreads and for how good it is. And is that the skewers of Iberian secret to caramel, always work well, so I recommend them for meetings of friends and for special occasions. Before the Iberian secret was a harder piece to find, but now that it can be purchased in most shopping centers and butchers, you can try to cook it in a different way, like the one I present today, and I assure you that you are going to leave your family or guests, looking happy.

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