Quenelles are like poached mousseline dumplings and can be made from fish, shellfish, meat, poultry or game. The saffron sauce adds a delicate golden hue to this dish.
A classic appetizer recipe found on goodhousekeeping.co.uk
This delicious ever-popular starter has no cooking involved,
so it’s no hassle to prepare!
A rich canapé starter recipe found on koket.se
Town mayor toast with prawns toast or toast with luxurious touch of shrimp and caviar – perfect for starters!
A delicious starter recipe found on goodhousekeeping.co.uk
These succulent scallops make a great dinner party starter.
The principle of a French pâtés – a mixture of meat (or fish), herbs, lard, wine etc., cooked in a casserole dish or in a puff pastry – was launched in France as early as the Middle Ages. The best and finest pâtés comes from South West France – Perigord and Armagnac. The trick to making a pâté consists in finding good harmony and balance between taste and aroma. A good pâté will not taste significantly of just one ingredient, but should be an aromatic, indefinable whole.
These pâtés are always eaten cold, it makes the favours come together the best. A pâté should preferably be made the day before it is to be served. It can be stored for up to one week in the refrigerator and served as an appetizer, an evening meal or as sandwich spread.
A traitional Norwegian sweet soup recipe found on bygdekvinnelaget.no
A nourishing and hearty soup. Often used both before or after the main course during the week in Norway in the old days.
A recipe from Saveur’s test kitchen found on saveur.com
Add a little “kick” to this homemade version of Little Caesar’s “Crazy Bread” by sprinkling on a little chile flake before dunking in hot marinara.
Test kitchen director Farideh Sadeghin grew up eating Little Caesar’s pizza with her family and friends, and was particularly fond of the crazy bread on the menu, thus inspiring her to make this homemade version. She loves to sprinkle it with chile flakes before dipping it in hot marinara sauce.
A juicy shellfish starter recipe found on meny.no
Skewer with scallops and king prawns, marinated in herb butter, served with tangy citrus salad and parsley aioli. Quickly over high heat these barbecue skewers makes for a fast, tasty appetizer.
Robert Carrier McMahon, OBE (Tarrytown, New York, November 10, 1923 – France, June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death.