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Scampi Diabolique (devil prawns)

FROM BAR FOOD, TO FANCY APPETIZER, TO MAIN COURSE Prawns or scampi diabolique is an absolute staple in any restaurant or pub where I come from. In a restaurant it might be offered as an appetizer or a main course; and in a pub setting it’s the perfect dish to accompany a bottle of wine, friendly conversation… a boozy night on the town. I like the latter purpose of devil shrimp, served with crusty baguette to dip into the spicy sauce. You’ll find many ways to prepare this lovely dish and in time I’m sure you’ll choose one and make it your own. In my kitchen, I make the “short” version with help from the supermarket. I use canned lobster bisque as a base for my sauce. It’s a personal favorite for me, something that is both humble and fancy. For guests I may serve it with rice or fresh …

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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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Apéro alligator pull apart bread (v)

Ridiculously easy and delicious It’s very simple…. think of your most beloved melting cheese(s), nuts, and ingredients that work well together. Stuff it all randomly into a loaf of bread, bake it and voila. Not only is it super pretty (we called it alligator bread because it looks like the back of an alligator), but it goes well with any apéritif, the children will love it, and just like pizza, you can do a half and half. In our house that works well as we don’t necessarily enjoy the same cheeses. You will enjoy this so much. It’s versatile for guests too… ask them ahead of time which ingredients they love and make one just for them to share. Finger foods made to order. We love that idea! Ingredients and preparation – Alligator pull apart bread (vegetarian) 1 small round brown sourdough PAIN BATARD bread (not sliced) – or another …

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Baked salmon roll with endive and leeks

Leeks and endive are two veggies that we love at our house. Growing up, they were regularly served in one way or another and even as a child, I loved it all. Both leeks and endive are vegetables are incredibly versatile. If I could have had one Euro for every time that a cashier in the U.S. asked me these two strange vegetables they were ringing up for me and how to cook them, I would sit behind this keyboard with heavy pockets. How could I possible answer that question anyway. The meals you can make with them certainly do not begin or end with leek soup or endive au gratin. THIS recipe surprised even me. It is incredibly delicious. Silky… lemony… With the Holiday Season coming, this salmon roll with endive and leeks baked in a delicate sauce can be the star on your festive table. A little background …