Tips on Tapas

Aperos Amerliorée - the easy French way NOT to have a dinner party and wear yourself out!

Guacamole can be prepared ahead of time and frozen.  Cover well with plastic wrap and when thawed, add a few drops of lemon juice, a teaspoon of olive oil and mix again. Or add a half ripe avocado and mix well.

Escalivada: Cut in small dice: eggplants, onions, courgettes, sweet red or yellow peppers, hearts of cooked artichoke, firm tomatoes, garlic cloves, douse with lots of olive oil and roast in a hot oven for 40 minutes. Serve warm with a little grated lemon peel mixed in.

Gaspacho in 5 minutes: 1 sweet onion, 2 cloves garlic, 4 ripe tomatoes, 1 long cucumber, juice of a lemon, handful of fresh coriander, 2 sprigs of mint, pinch of espelette pepper, salt, splash of olive oil and whiz in a blender. Chill. The addition of grilled almonds, a small splash of sherry vinegar, and a small slice of toast makes this into Salmorejo, a summer Andalucian soup.

Sardines: La Belle Isle plain or in lemon sardines, drained and marinated with fresh chopped coriander, sweet onion, fresh pepper, lemon juice and olive oil are great mashed on toasts.

Smoked salmon: Butter small crackers and push a few capers into the butter. Lay smoked salmon on top and dust with fresh parsley, minced, or black pepper.  Or mash capers into soft butter and it will be ready for canapes and the capers won’t roll off!

A Fast Cold Soup: Simmer 1 large zucchini, 1 sweet onion, 2 cloves garlic, 1 small peeled potato, all chopped coarse, in chicken broth until tender, about 20 minutes. Let cool, add 1 peeled and seeded ripe avocado and a spring of mint or fresh coriander. Purée in a blender and chill. Serve with dollop of Greek yogurt or crème fraiche.

Choose small eggplants and cut crosswise into ¼-inch circles. Spread each with tomato sauce, and top with a thin slice of mozzarella di bufala or Tomme Pyrenees. Broil to make little pizzas for finger food, adding a bit of fresh basil on top.

Make a pesto of arugula leaves or nasturtium leaves, garlic, toasted pine nuts or almonds, olive oil  and lemon juice and spread on little toasts.

Cut melon slices into small squares and place on same-size slices of jambon on small toasts.

Drape smoked salmon over melon balls and secure with a toothpick. So easy!!

Roast red or yellow peppers until they can be peeled.  Peel and sauté in olive oil with fresh garlic, then mix with any leftover firm cheese bits you have, wondering what to do with them, with a spoon of mayonnaise, a small spoon of Dijon mustard, and white wine to make a red pepper spread for crackers. You won’t eat just one…

Cook beets until tender, cut in bite-size pieces and marinate with olive oil, lemon juice and fresh pepper. Chill and serve with toothpicks and a little dish of Greek yogurt to dip in.