April Blomgren - I Shall Start with an Entree: 30 Starter Recipes for Your Dinner Party
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I Shall Start with an Entree
30 Starter Recipes for Your Dinner Party
BY
April Blomgren
Copyright 2017 April Blomgren
- Kindle Edition
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Author Page: https://www.amazon.com/author/april-blomgren
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Table of Contents
A great cook book full of tasty starters to impress family and friends. This book will inspire you to throw some dinner parties without having to stress about what to cook Pop some music on, pour a glass of wine, and get creating the entre of your dinner party.
Prep Time 15 minutes
Makes
Get out your fancy oyster platter and rock salt and wow your friends with some fresh oysters to start the party in the right mood Great with champagne!
Ingredients
- 48 Rock oysters freshly shucked
- 1 tub of salmon roe
- cup of crme fraiche
- 2 teaspoons of horseradish
- 1 tablespoon of fresh chives, chopped
- 1 teaspoon of fresh lemon juice
- Lemons
- Rock salt, to serve on
Method
- Grab a bowl and pop your horseradish, chives, lemon juice, and crme fraiche in and combine well.
- Put your rock salt on your platter.
- Arrange oysters nicely and pop some crme fraiche mix on each oyster. Dollop salmon roe on top of crme fraiche.
- Serve with lemons on the platter for squeezing.
Prep Time 5 minutes
Servings
This is a fun way to start your night it could be a welcome cocktail or an entre your choice Enjoy!
Ingredients
- 6 Pacific oysters, removed from shells
- 1/3 cup of vodka, chilled
- 1 cup of tomato juice, chilled
- 1 tablespoon of Worcestershire sauce
- 3 drops of Tabasco sauce
- 6 stalks of celery
- Salt and pepper
Method
- Grab a large jug and pour in vodka, tomato juice, Worcestershire sauce, and tobasco.
- Season with salt and pepper.
- Grab 6 shooter glasses, pop an oyster in each, and then pour your tomato juice mix over.
- Garnish with celery.
Cheers!
Prep Time 15 minutes
Makes
Tasty little morsels presented so beautifully. Grab a pile of napkins and enjoy this easy entre
Ingredients
- 24 prawns, cooked, tails still on
- 2 or more cloves of garlic, chopped
- 1 bunch of fresh coriander plus 1 cup of leaves, shredded
- cup of cashews, toasted
- cup of parmesan cheese, shredded
- cup plus 1 tablespoon of olive oil
- 1 cup of lettuce, shredded
- 1 tablespoon of fresh lemon juice
Method
- Grab out your food processor and combine garlic, cashews, parmesan, and coriander. Blitz.
- Add oil, then blitz until smooth.
- Pop your prawns in a bowl and pour half the pesto over prawns and coat.
- Grab a second bowl and toss lettuce, olive oil, lemon juice, and coriander.
- Grab your serving spoons and portion out lettuce, pop a prawn on top, then put a dollop of pesto on each prawn.
- Serve with napkins.
Prep Time 15 minutes
Servings
This is a beautiful starter I like to serve mine with some cheeses.
A little bit fancy and delicious too
Ingredients
- 6 fresh figs
- 1 packet of gorgonzola cheese, crumbled
- 1 tablespoon of brown sugar
- 2 tablespoons of balsamic vinegar
- 2 cups of watercress
- cup of olive oil
Method
- Preheat oven to 390F.
- Grab a sharp knife. Hold your figs at the base and cut a cross section in the top.
- Pop some cheese in the opened part of the fig. Put in an ovenproof dish.
- Grab a bowl and pour in olive oil, vinegar and sugar. Mix well.
- Drizzle over figs.
- Bake for about 3 minutes.
- Pop on a plate with watercress underneath.
- Very fancy!
Prep Time 5 minutes
Servings
A little touch of Italy with this antipasto entre that will only take you 5 minutes to prepare we love this!
Ingredients
- 1 cups of Kalamata olives, pitted
- 4 slices of thick Italian toast
- 1 tablespoons of olive oil
- 2 tablespoons of flat leaf parsley
- Fresh black pepper
Method
- Preheat your grill to a medium heat.
- Grab your food processor and pop your olives in with parsley and 1 tablespoon of olive oil. Blitz and season.
- Pop your bread on a baking tray and brush with oil.
- Toast under the grill till golden.
- Spread with olive paste, then cook for another minute.
- Serve warm.
Prep Time 15 minutes
Servings
Add a little touch of Asia with this delicious miso starter! Perfect for any vegetarian guests nice and warming!
Ingredients
- 1 packet of silken tofu, cubed
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