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Apéro Mini Vol-au-Vent

For apéritif we handle them quickly! At our house we are not planning to conjure up a big party menu this Christmas and New Year’s Eve. We don’t have any guests and actually “apéro dining” is something we do every Friday evening anyway; just a lot of snacks we like with a cocktail or a bottle of Cava and a nice movie. For us it’s a cozy, relaxing way to end the week. When I prepare vol-au-vent as a meal, it involves a lot of work and love. “In grandmother’s way” you know… I don’t do that for apéro-dining. First, not much filling is needed for the mini-pastries, and second it shouldn’t take so much of my time. These mini vol-au-vents are tasty AND quick. Ingredients and preparation – mini-vol-au-vent For 24 – 30 mini-pastries 2 chicken breasts cut into small pieces 1/2 lemon – juiced 50g/50g butter and plain …

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Préfou de Vendée – garlic bread (v)

Making Préfou from scratch surprised me! Until this moment we had only ever bought the pale préfou at the supermarket… well… never again! This homemade garlic bread, a Vendéen delicacy although we’re relatively sure that the term delicacy in relation to loads of garlic is a total oxymoron, is scrumptious. Until now we had only been familiar with the Italian garlic bread which we now realise is like the “milquetoast” version of REAL garlic bread. (Milquetoast is a word that has been around since 1925 and means ‘meek’). So, what is préfou and where does it live in Vendée history? In the countryside near Fontenay-le-Comte, long before we had the modern convenience of thermostats to tell us when the oven was hot enough to bake, Vendéen bakers had the clever idea to throw a piece of bread into the oven to check the temperature. Once the bread was pale but …

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Apéro-time Empanadas

The appetizer that works every time! Empanadas are the Central -and South American version of pasties, crescent-shaped, savory pastries filled with a variety of ingredients. They are usually fried, but we prefer baking them to golden perfection. They are quite versatile and can be filled with meat or even made in a delicious Caribbean-style vegetarian version simply by replacing the meat with boiled and shredded  (sweet)potato and carrots. Even better… you can make them ahead of time and freeze, so you always have something to serve unexpected guests that is (almost completely) homemade and thaws/ reheats/ bakes quickly. When we have a party or for any fancy occasion like Christmas -or New Year’s eve, these beef-olive-raisin empanadas are on the menu as a favorite finger food. Hope you enjoy! Ingredients and preparation – Appetizer Empanadas For about 40 appetizers 175 gr lean minced beef – for this recipe, minced turkey …