Tomato and Lentils with Parsley Yogurt
Tomato and lentils are simmered with paprika and combined with wilted spinach. Serve over natural yogurt with parsley and crisp baked filo.
CookEat Recipe collection
Appetizer recipes
Find an appetizer to begin your next meal.
recipe discovery
154 recipes
Page 7 of 7
Tomatoes Stuffed with Beef Marrow
Baked tomato halves filled with onion, tomato pulp, beef marrow, egg and breadcrumbs.
Truffle Crostini
Lightly toasted buttered bread topped with thin truffle slices and their warm butter, oil and meat-jus sauce.
Turin Fontina Fonduta
A smooth thick Fontina cream made with browned butter, a little milk and egg yolks, served warm without boiling the cheese.
Warm Avocado and Tomato with Cilantro
Gently warmed avocado is folded with tomato, softened poblano, paprika, cilantro and natural yogurt. Serve immediately on crisp pita bases.
Watercress and Haddock with Cider
Roasted haddock and celeriac are combined with lightly wilted watercress, yogurt, cider and black pepper. Serve with crisp pita wedges.
Westphalia Ham for Side Dish
Twelve ham cornets from six very thin cured slices.
White Truffles with Parmesan, Bolognese Style
Very thin alternating layers of white truffle and Parmesan, briefly warmed in olive oil and finished immediately with lemon juice.
Whitebait Devilled
One pound milk-dipped cornmeal-mustard whitebait, fried and seasoned cayenne.
Woodcock Crostini with Sage-Roasted Woodcock
Lightly toasted bread with finely chopped woodcock heart and gizzard, anchovy and meat jus, served alongside sage-roasted woodcock.