♥︎Smashed Asian cucumber salad

For ➍ 

2 seedless cucumbers (about 600 g) 

1 ts salt 

2½ ts sugar 

2 ts sesame oil 

3 ts light soy sauce 

1½ tbs rice vinegar 

2-4 cloves of garlic (finely chopped) 

1-2 ts chili oil (optional)* 

2 ts toasted sesame seeds 

a small handful of chopped coriander 

Wash the cucumbers and pat them dry with a clean towel. 

Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside. 

On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces. 

In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil. Toss it well. 

Serve, garnished with sesame seeds and coriander. 

*If you prefer to omit the chili oil, heat up 1 tbs of oil in a pan and drizzle it over the cucumber. 

Salmon poke tower

For /➊➋➌➍➎➏➐➑➒➓/
raw salmon in pieces, marinated with soy sauce & sriracha mayo
pieces of avocado
seaweed salad
cooked edamame
sliced spring onion
mix of sesame & poppy seeds

Place the ingredients in the ring. Press each layer well. Create a layer with
rice,
cucumber,
marinated salmon,
avocado,
seaweed salad,
edamame beans,
spring onion.
Squeeze a strand of sirarcha mayo over the ingredients.
Sprinkle with mix of sesame and poppy seeds.
Serve.

Salmon rolls

For ➊➋ rolls
for 12
1 cucumber, washed & unpeeled
5 cl (sushi) vinegar
6 tbs herb goat's cheese
4 slices smoked salmon
dill
salmon eggs*

Cut long strips of cucumber with a peeler. Leave the peel on.
Marinate the cucumber strips for a moment in the vinegar.
Dry the cucumber strips and cover them thinly with cheese. Place small strips of smoked salmon on them.
Roll up nicely.
Decorate the salmon roll with a sprig of dill. Some salmon eggs give the snack a festive touch. Serve on a plate or on a toast.

*Use imitation fish eggs made from seaweed.
**Make this salmon roll in advance. Keep the snacks in the refrigerator on a plate with paper towels. Just before serving you finish the bite with a leaf of dill.

Batata harra (Lebanese spiced potatoes)

For ➍
2 tbs canola oil
6 potatoes, peeled & cut into medium cubes)
4 tbs cooking onions, finely chopped
2 ts garlic, minced
2 shakes cayenne pepper (or to taste)
16 tbs (cup) fresh coriander, finely chopped
¼-½ ts ground coriander
fresh ground black pepper, to taste
sea salt, to taste
6 tbs olive oil
1 ts lime juice, freshly squeezed

Heat canola oil and fry medium size cubed potatoes until crisp.
Remove onto a paper towel lined plate.
In another pan, heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped coriander, sauté, then add the potatoes, sea salt and freshly ground black pepper to taste.
Mix well and add lime juice.
Serve with garlic sauce. Or as a side dish for marinated chicken.

Avocado cream dip*

For ➌ cups
2 ripe avocados, pitted, peeled
10 cl sour cream
2 tbs apple cider vinegar
2 tbs olive oil
2 tbs finely chopped fresh coriander, plus leaves for serving
2 tbs finely chopped fennel fronds, plus more coarsely chopped for serving
salt
tortilla chips (for serving)

Process avocados, sour cream, vinegar, oil, 2 Tbsp. cilantro, and 2 Tbsp. fennel fronds in a food processor until mixture is very smooth, light, and thick. Season with salt.
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.

*Use as a smoother version of guacamole. Traditional guacamole recipes in chicken bombs.

Roasted grape & olive crostini

For ➍-➏*
2 tbs olive oil
1 cup (+/- 100 g) (purple) (seedless) grapes
1 cup (+/- 120 g) (kalamata) olives, pitted
1½ ts finely chopped rosemary, divided (or thyme)
sea salt & red pepper flakes
12 baguette slices, toasted
180 g ricotta (or blue cheese)

Heat oven to 205°C. Combine olive oil, grapes, olives, 1 ts rosemary, a couple pinches of sea salt and pepper flakes in a baking dish or roasting pan. Roast until grapes are wilted and leaking juices, about 35 to 55 m, rolling ingredients around in pan a few times throughout roasting time to encourage even cooking.
Slather each toast with ricotta, then heap each with grapes, olives and pan juices. Finish with remaining rosemary and eat immediately.

*Double ingredients for a small party.

Artichoke & olive crostini

For ➍
1 garlic clove, peeled and smashed
1 cup (120 g)large green pitted olives
1 tbs capers, rinsed and drained
6-8 medium canned artichoke hearts, drained
6 cl extra-virgin olive oil
8 large slices of crusty bread

Preheat the oven to 200°C.
In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
Toast the bread on the oven rack for 6 m, or until crisp and browned.
Spread the olive paste thickly over the toasts and serve.

*Do ahead: the olive paste can be refrigerated for 2 days. Let it return to room temperature before using.

Asparagus-stuffed eggs

For ➊➋ egg halves
6 large eggs
4 medium (green) asparagus spears*
2 ts very finely minced shallot, scallion or chives, plus a pinch extra for garnish
3 tbs mayonnaise, whipping cream, creme fraiche, sour cream and/or soft butter
½ ts smooth Dijon mustard (optional)
few gratings fresh lemon zest (optional)
salt & pepper

Hard-boil eggs. [Tip]..
Cook asparagus spears in salted simmering water until full tender, about 4 to 5 m [tip]. Drain and plunge in cold water. Drain and again and spread on towels to dry out as much as possible. Cut 1.5 cm off the tips of each spears and cut these tips lengthwise. Puree remaining asparagus. Remove the excess water from your puree by spreading it for a mi on a few paper towel layers.
Peel your eggs. Dip a knife in water before cutting each in half lengthwise for a cleaner cut. Shave a thin strip off the bottom of each so that it will not rock about in its dish. Remove the yolks and press them through a fine-mesh strainer to sieve them. Add asparagus puree, shallot or chives, mayonnaise or cream, Dijon or lemon zest (if using) and combine mixture until smooth. Season carefully with salt and freshly ground black pepper.
Spoon the mixture into each egg half, or use a piping bag with a star tip for a fancier presentation. Decorate each stuffed egg with a reserved asparagus tip, and the remaining with the extra shallot, scallion or chives.
Wrap tray in plastic and keep in fridge until ready to serve.

*Replace the asparagus purée with a purée of another spring vegetable such a artichoke hearts (choke and leaves removed, 1 should be sufficient), spinach, favas or peas. In each case you’ll want about 2 tbs drained purée per 6 whole eggs, and you’ll want to cook the vegetable until tender, blend it and drain the liquid a bit as explained below before mixing it into the mashed egg yolks. Adjust flavorings to the ingredient: artichokes go well with lemon zest and mayonnaise, peas with cream and mint.

A classic American starter from the 70's.

Peas with prosciutto & mint

For ➑
100 g fresh or defrosted frozen shelled peas
1 tbs olive oil
¼ ts freshly ground pepper
¼ ts coarse sea salt
6 mint leaves, sliced very thin in chiffonade
25 g (about 2 thin slices) prosciutto

Prepare an ice bath and get out a strainer. Cook the peas in boiling, salted water for just a few s, then drain, plunge into ice bath and drain again.
In a mixing bowl, whisk together the olive oil, pepper and salt. Toss the peas in the dressing. Add the ribbons of mint.
Tear the prosciutto roughly into little 2 cmh wide squares.
Gently toss prosciutto with peas.
Scoop out ½ cup servings into small cups, ramekins or bowls.

Try another small cup appetizer.

Asparagus & pecorino

For ➑
200 g fresh green asparagus
1 tbs olive oil
½ ts fresh lemon juice
60 g pecorino Romano cheese, diced & smashed into little bits
a few cracks fresh black pepper

Snap off the root ends of the asparagus and slice it cross-wise into 0.5 to 1 cm long pieces.
In a medium bowl whisk together the oil and lemon juice. Toss in the asparagus and cheese. Combine well.
Divide into small cups, ramekins or bowls and top with black pepper.

Try another small cup appetizer.

Spring pea purée with preserved lemon

For ➍
1 kg shelled peas (or frozen)
1 garlic clove
4 tbs parsley leaves
olive oil
salt
10 cl water
1 tbs of preserved lemon peel, chopped*
lemon juice
crushed red pepper flakes
6-8 slices of sourdough bread

Put the water in a pot. Add the peas, 1 tbs of olive oil, garlic, parsley and salt. Simmer 5 m for fresh peas, 2 m for frozen.
Drain and save the cooking liquid.
Place the peas in a food processor and process until smooth.
Scrape that puree into a bowl.
Add a tbs of chopped preserved lemon peel (you can use some of the flesh as well), a squeeze of lemon juice, crushed red pepper flakes, salt, and more olive oil. Mix it.
Add some of the cooking liquid to lighten it up.
Grill thick slices of sourdough bread in a very hot cast iron skillet on high heat. Use no or very little oil. Press the bread down in the skillet. Flip once.
Rub the bread with garlic and brush it with olive oil.
Top with the spring pea puree and sprinkle everything with more pepper flakes.

*You can make the same without preserved lemons and serve it on regular toast.

Ensalada de garbanzos con pimentones e alcaparras (Spanish chickpea salad)

For ➍*
1 large red pepper (or use canned grilled peppers)*
250 g cooked chickpeas, rinsed if canned
1 tbs mint, chopped
1 tbs capers, rinsed
1 tbs fresh lemon juice, red wine vinegar or sherry vinegar
¼ ts salt
1 clove garlic, minced
2 tbs extra virgin olive oil, divided

In a large frypan, heat 1 tbs oil. Add the chickpeas and cook over medium heat, stirring often, until they are all golden brown (this takes about 10 m). Set aside to cool.

Cut the peppers* into 1 cm wide strips and put them in a large bowl together with the pan-fried chickpeas, herbs and capers.

In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.

Serve immediately, or refrigerate it for a few h/a day to get the flavors to mingle.

Serve as appetizer, a tapa, or as light meal, depending on the quantities.

(Add some chopped mint leaves just before serving.)

*Double quantities, serve half, put the other half in the refrigerator for the next day. Serve with chunks of grilled chicken fillet.
**If roasting your own peppers, preheat the oven broiler. Line a small roasting pan with aluminum foil. Place the pepper halves in the pan, cut side down, and place in the oven on the shelf closest to the broiler. Broil until the pepper skins are completely black, about 8-15 m. Remove from the oven, wrap the pepper in the foil and allow to stand for 10 m. Remove the foil and rub off the skins of the peppers. Set peppers aside.

Read a tip on cooking dried chickpeas.

Falafel balls

For ➍
1 jar (400 g) chickpeas [or 400 g dried chickpeas]
1 large onion, chopped
2 cloves of garlic, chopped
3 tabs of fresh parsley, chopped
1 ts coriander
1 ts cumin
2 tbs flour
salt & pepper
oil for frying
yogurt sauce

[Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight.]
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 m, then let simmer on low for about 1 h.
Drain and allow to cool for 15 m.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 5 cm of oil until golden brown (5-7 m).
Serve hot with with hummus and tahini as an appetizer with hummus and tahini. As a main course. stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. Or use a yogurt sauce.

Königsberger Klopse (German meatballs)

For ➍
meatballs:
150 g ground sirloin
150 g ground pork
150 g ground veal
1 large egg, slightly beaten
60 g fine plain breadcrumbs
5 cl milk
⅓ medium white onion, finely chopped
zest of ⅓ lemon, finely chopped
juice of ⅓ lemon
1 tbs capers, chopped
1 tbs anchovy paste or 1 tbs crushed anchovy fillets (or sardines or herring)
20 g melted butter
⅓ ts sea salt
¼ ts ground black pepper
flour (for rolling)
broth
3 dl chicken or vegetable stock
1 bay leaf
2 cl cider vinegar
4 cl dry white wine
3 black peppercorns
1 tbs capers
sauce
zest of ⅓ lemon, small finely chopped
juice of ⅓ lemon
1 dl sour cream
1-2 tbs snipped fresh parsley, for garnish

In a large saucepan, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tbs capers) to a simmer over medium heat.
Meanwhile, combine meatball ingredients, mix well.
Form meat mixture into golf-ball sized balls. Roll them in flour, and carefully place into hot broth; simmer each batch (10-12) for 15 m, but do not boil. The broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
To hot broth, stir in the sauce ingredients and heat through, but do not boil.
Add the cooked meatballs to the heated sauce, stir gently and warm through.
Serve meatballs and cream sauce with boiled new potatoes (Salzkartoffel) or hot buttered spätzle noodles and German red cabbage. Sprinkle with snipped fresh parsley, for garnish.

*To serve as an appetizer, make the meatballs smaller and serve warm with toothpicks, buttered rolls and potato salad.

Predecessors of the Königsberger Klopse date back to the Middle Ages. The Prussian name Klops (meat dumpling) didn't originate until the 18th century, when Königsberg was the capital of East Prussia, today known as Kaliningrad in Russia.

Gambas al ajillo (Spanish garlic shrimp tapa)

For ➍
500 g (25) shrimps, peeled or not  **
4 large cloves of garlic, finely minced
1 ts sweet Spanish paprika
1 ts red pepper flakes
7 cl cognac (or dry sherry)
12 cl virgin olive oil
3 ts chopped fresh parsley
1 lemon for juice
1 fresh baguette, sliced

In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they just begin to brown. Be careful not to burn the garlic.
Raise the heat to high. Add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl, about 3 m.
Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper.
Sprinkle with parsley. Serve with fresh bread.

*If preparing for a main course, double the recipe.
**If using frozen shrimp, rinse under cold water and pat dry. Allow for a longer cooking time for shrimp that are not completely thawed, and to cook thoroughly.

Try shrimps & garlic @ microwave, a similar Spanish recipe or the Italian version.

Prawns & fennel

For ➍
800 g medium prawns, peeled & deveined, shells reserved*
30 cl dry white wine
20 cl cup water
1 ts salt
½ medium red onion, coarsely chopped
½ fennel stalk, coarsely chopped
8 large green olives, pitted, coarsely chopped
1 tbs olive oil
1 tbsp minced fennel fronds

Put the prawn shells*, wine, water, and salt in a large pot and bring to a boil.
Simmer 2 m until the shells turn pink. Remove and discard the shells.
Add the onion, chopped fennel, olives, and oil to the pot and return to a boil.
Simmer 5 m until the onion is soft, then stir in the prawns and simmer 2 m until they begin to turn pink.
Transfer to a serving dish, sprinkle with the fennel fronds.
Serve with crisp toasted bread.

*When using cleaned shrimps, use fish fumet cubes instead.
**Halve the quantities for a starter.

Almejas Al Jerez (Spanish clams in sherry)

For ➍
1 kg small clams or mussels, cleaned* & rinsed
½ medium yellow or white onion
2-3 cloves garlic
2-3 tbs olive oil
12-17 cl dry sherry
4-6 tbs fresh flat leaf parsley
1 medium lemon (optional)

Peel and chop the onion and finely chop the parsley. Peel and slice the garlic. Pour olive oil into a large (20-25 cm) frying pan and heat on medium. When oil is hot, sauté the onion and garlic until it just turns brown. Add the sherry and half of the chopped parsley, cooking for 2-3 m.
Add the clams to the frying pan, and stir. Cover and simmer on low for about 4 m. Clams should open as cooking. Discard any clams that do not open.
Divide the clams and sauce between 4 plates. Sprinkle with remaining chopped parsley. Squeeze lemon juice over top of each plate (optional).
Serve hot as a tapa with warm crusty bread to soak up the sherry sauce and chopped onions.

*Put in a plastic bag with salted water to remove sand.

Read the related mussels with sherry recipe.

Foccacia spread

For ➋-➍
2 tbs mascarpone
3 tbs light cream chese
2 ts paprika
olive oil
fresh foccacia bread

Mix mascarpone, cream cheese, paprika. Add a slow stream of olive oil until smooth and orange.

Serve with fresh foccacia and a glass of cold prosecco.

Espinacas con garbanzos (spinach & chickpeas)

For ➍
230 g dried chickpeas, cooked until soft (or 2 cans of chickpeas, drained & rinsed)
6 tbs olive oil
450 g spinach, washed
2.5 cm slice from a country loaf or about 2 slices (75 g) from sandwich loaf bread, crusts removed & cut in small cubes*
6 cl tomato sauce*
3 garlic cloves, thinly sliced
½ ts ground cumin
pinch of red pepper flakes
1½ tbs red wine vinegar
½ ts smoked paprika
salt & freshly ground black pepper
lemon juice, to taste

Place a large saucepan over medium heat and add ½ the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tbs olive oil in a frying pan over medium heat. Fry the bread for about 5 m or until golden brown all over, then the remaining tbs of oil and the garlic, cumin and pepper. Cook for 1 m more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste.

Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot.

Check for seasoning and serve with paprika on top as an appetizer, or on fried bread toasts. Or as a side dish with roast lamb.

*Optional

Read a tip on cooking dried chickpeas.

Tori no karaage (Japanese fried chicken)

For ➋
500 g chicken thighs boneless, skin-on, cut into bites
1 tbs ginger, grated
1 clove garlic, grated
2 tbs soy sauce or tamari
1 tbs sake
2 ts granulated sugar
5 tbs potato starch
vegetable oil for frying
lemon

Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine.

Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 h.

Add 2 cm of vegetable oil to a heavy bottomed pot and heat until the oil reaches 180°C. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl.

Add a handful of chicken to the potato starch and toss to coat each piece evenly.

Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once.

Serve with lemon wedges. Or with rice balls as a light lunch.

'Karaage' was derived from the Chinese technique of deep frying small pieces of marinated and coated meat or fish. Similar recipes were developed over Eastern Asia, from Malaysia to Thailand. They are popular as starters, light lunches or crunchy appetizer at Japanese izakaya bars. It is also suitable for bento lunch boxes.
Try another izakaya favourite, asparagus bacon rolls.