Minis appetizer quiche

Preparation 15 minutes, Cooking time 25 minutes


12 mini barquitas , 3 eggs, 20 cl cream, 10 cl milk, 2 tbsp chopped chives, 100 g diced ham, 50 g grated cheddar, salt, pepper.


Preheat the oven to 180 ° C.

Place the barquitas on a baking sheet lined with parchment paper.

Place in each barquita a little ham, a little chives, a little grated cheddar cheese.

In a salad bowl, beat the eggs with the cream and the milk.

Season to taste.

Divide the preparation in the barquitas.

Bake for 25 minutes.

Serve as an aperitif or as a starter with a green salad.

For you to vary the filling and here are some examples: bacon and Comté or ratatouille and onions and gruyere cheese or tuna and tomatoes and mustard or leek and goat cheese and bacon or leek and smoked salmon or zucchini and goat cheese or tuna and tomato and mozzarella or salmon and spinach.

Avocado chips

Preparation 10 minutes – Cooking time 20 minutes


1 ripe avocado, 120 g grated parmesan cheese, 1 crushed garlic clove, 1 tsp lemon juice, 1 pinch dried basil, 1 pinch dried oregano, 1 pinch dried thyme, salt, pepper.


Preheat the oven to 170 ° C.

In a salad bowl, mash avocado until smooth with a fork.

Add parmesan, lemon juice, herbs and season to taste.

Prepare a baking sheet covered with parchment paper.

Using a tablespoon, make small piles of the mixture making sure to space them.

Flatten them with the back of the spoon.

Bake for 20 minutes until goden and crisp.

Allow to cool.

Serve with a tomato salsa to dip in.

Appetizer mini crescents

Preparation 15 minutes – Cooking time 20/25 minutes – 16 mini crescents


1 ready rolled puff pastry (or homemade), 2 slices of good quality ham, 1 mozzarella ball, 3 sundried tomatoes, 3 tbsp of pesto, cream, 2 tbsp of sesame seeds, 1 egg yolk, salt, pepper.


Preheat the oven at 180 ° C.

Cut the puff pastry into 16 triangles.

Cut the ham into small cubes and the tomatoes into small pieces.

Cut the mozzarella into 16 pieces.

Place on each large part of the dough a little dollop of pesto.

Divide on top the diced ham, tomato pieces and mozzarella.

Mix the cream with a little salt and pepper.

Add a little seasoned cream on each triangle.

Roll the triangles towards the tip to form the crescents.

Place the crescents on a lightly oiled baking sheet.

Brush each croissant with beaten egg yolk diluted with a little water.

Sprinkle with sesame seeds.

Bake for 20/25 minutes.

Enjoy warm with aperitif or as a starter with a salad.

Chicken and coconut cakes

Preparation 20 minutes – Cooking time 10 minutes – Serves 4


2 nice chicken breasts, 2 onions, 2 eggs, 2 tbsp chopped fresh cilantro, 1 pinch Cayenne pepper, 1 tsp ground ginger, 1 tsp turmeric, 1 tsp ground cumin, salt, pepper, 75 g grated coconut, neutral oil.


Using a food processor, finely chop onions and chicken.

In a bowl, mix with your hands the chicken, onions, coriander, cayenne pepper, ginger, turmeric, cumin, 30 g grated coconut and season to taste.

Prepare a deep plate with the remaining coconut.

Form balls with the mixture and roll them in the grated coconut.

Refrigerate for 1 hour.

Heat neutral oil in a wok.

Fry the balls until golden then drain on paper towels.

Serve with a chutney or a yogurt sauce.

Pizza rolls

Preparation 15 minutes – Cooking time 35 minutes – Serves 6


1 rectangular pizza dough, 30cl tomato coulis, 8 very thin slices of ham, 10 beautiful basil leaves, 150g grated cheddar, 1 mozzarella ball, 1 tbsp chopped fresh thyme, salt, pepper, olive oil.


Preheat the oven at 200 ° C.

Unroll the dough and, using a spatula, cover with tomato coulis and season to taste.

Sprinkle with chopped cheddar cheese.

Arrange the basil leaves harmoniously.

Cover with the thin slices of ham.

Arrange harmoniously thin slices of mozzarella.

Roll the dough and its filling in the length.

Cut into 6 or 8 even sections and arrange side by side in a lightly oiled oven dish.

Bake for 35/40 minutes depending on your oven.

To be enjoyed as appetizer or as an entrée with a salad.

Soft goat cheese stuffed mini peppers

Preparation 15 minutes – Cooking time 15/20 minutes – 2 people


8 mini peppers, 160 g soft goat cheese, salt, pepper, 2 tbsp chopped fresh basil, Balsamic reduction.


Preheat the oven to 190 ° C.

Cut the peppers in half and remove the seeds.

In a salad bowl, mix the soft goat cheese with a little salt, pepper and chopped basil.

Stuff the half peppers with the mixture.

Place the stuffed peppers on a baking sheet lined with baking paper.

Sprinkle with a little olive oil.

Bake for 15/20 minutes depending on your oven.

Serve warm or cold, with a few drops of Balsamic.

Camembert and sun-dried tomatoes muffins

Preparation 15 minutes – Cooking time 15/20 minutes – Serves 6


1 camembert, 8 sun-dried tomatoes in olive oil, 100 g flour, 50 g ground almond, 1 tsp baking powder, 2 eggs, 4 tbsp cream, 2 tbsp olive oil, salt, pepper.


Preheat the oven to 180 ° C.

Drain the tomatoes and cut into cubes.

Cut the camembert into cubes.

In a bowl, combine the flour, almond powder and baking powder.

In another bowl, whisk together eggs, cream and olive oil, season to taste.

Add in this mixture diced tomatoes and camembert.

Pour this mixture over the flour and mix everything quickly without overworking the batter.

Divide batter into lightly buttered muffin cups (fill molds 3/4 full).

Bake for 15/20 minutes depending on your oven (check cooking with the tip of a knife).

Enjoy as appetizer !.

Goat cheese stuffed cherry tomatoes

Preparation 20 minutes – Serves 6


24 good quality cherry tomatoes, 350 g of fresh goat cheese, 2 tbsp chopped chives, 1 tsp paprika, pepper.


Wash the tomatoes

Cut a thin slice on top of each tomato then scoop out pulp with a melon baller.

In a salad bowl, combine goat cheese with chives, paprika and a little pepper.

Using a pastry bag or a spoon, fill the tomatoes with the mixture.

Keep refrigerated until serving.


Preparation 30 minutes (after soaking chickpeas) – Cooking time 5 minutes – 20 falafels


500 g dried chickpeas, 1 onion, 2 garlic cloves, 2 tbsp chopped fresh coriander, 2 tbsp chopped fresh parsley, 2 tsp ground cumin, 2 tsp coriander powder, 1/4 tsp chilli powder, 1 tsp baking soda, salt, pepper.


Soak the chickpeas 24 hours in cold water.

Drain the chickpeas and dry them well with paper towel.

In a blender, place chickpeas, peeled and roughly chopped, peeled garlic, herbs, cumin, ground coriander, baking soda, chili and season to taste.

Mix everything but without getting a puree.

Form balls with the mixture using your hands.

In a wok (or with a fryer), heat the oil to 180 ° C.

Fry the falafel 4/5 minutes in the oil to obtain a beautiful golden color, then drain on paper towels.

Serve with yoghurt sauce (1 Greek yogurt mix with 1 crushed garlic clove, 1 tsp ground cumin, 1/2 lemon juice and some chopped parsley).

Asparagus and Parma ham

Preparation 15 minutes – Cooking time 10 minutes – Serves 4


16 green asparagus, 8 thin slices of Parma ham, 50 g of Philadelphia, 50 g of fresh goat cheese.


Blanch the asparagus for 3 minutes in boiling water and then, place in an ice bath to keep their beautiful color.

Drain the asparagus and dry well with paper towels.

Cut the ham slices in half.

Mix Philadelphia and goat cheese.

Spread ham with cheese mixture.

Roll each half slice of ham around an asparagus.

Spray some olive oil on the asparagus.

Grill on the barbecue or under your oven grill 4/5 minutes on each side.

Treat yourself, it’s the season!