The best thing about a lot of tapas is that they can be served at room temperature. Here are a few vegetable tapas recipes that are delicious and best at cool to room temp!
Roasted Bell Peppers with Honey %26amp; Almonds
8 red bell peppers, quartered
4 tbsp olive oil
2 cloves garlic, thinly sliced
1 oz flaked almonds
2 tbsp honey
2 tbsp sherry vinegar
2 tbsp chopped parsley
salt and pepper
Preheat broiler to high. Place peppers, skin side up in single layer on a baking sheet. Cook under broiler 8-10 minutes until skins are blistered and blackened. Transfer to plastic bag, tie off and let cool. Peel skin when cool and chop into bite-size pieces. Place in bowl. Heat olive oil in large heavy-bottom skillet. Add garlic and cook over low heat, stirring frequently, for 4 minutes or until golden. Stir in the almonds, honey and vineagar, then pour mixture over bell pepper. Add parsley and season to taste with salt and pepper, toss well. Serve at room temperature.
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Olives with Orange %26amp; Lemon
2 tbsp fennel seeds
2 tbsp cumin seeds
1 录 cup black olives
1 录 cups green olives
2 tsp grated orange rind
2 tsp grated lemon rind
3 shallots, finely chopped
pinch cinnamon
4 tbsp white wine vinegar
5 tbsp olive oil
2 tbsp orange juice (I used more - juice of one orange)
1 tbsp chopped mint
1tbsp chopped parsley
Fry the fennel and cumin seeds in a small heavy bottom skillet, shaking frequently, until they begin to pop and give off aroma. Remove from heat and let cool. Place olives, orange and lemon rind, shallots, cinnamon, and toasted seeds in a bowl. Whisk vinegar, olive oil, orange juice, mint, and parsley together in a bowl and pour over olives. Toss well and refrigerate.
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Garlicky Wild Mushroom Saut茅
6 tablespoons extra-virgin olive oil
1 pound oyster mushrooms, tough stems trimmed, large mushrooms halved
3/4 pound shiitake mushrooms, stems discarded, caps quartered
1/2 pound chanterelle mushrooms, halved
1/2 pound enoki mushrooms
Salt and freshly ground pepper
1 large garlic clove, thinly sliced
1 teaspoon crushed red pepper
3 tablespoons dry sherry
Heat 2 large skillets over high heat. Add 2 tablespoons of olive oil to each skillet and heat until shimmering. Add half of the oyster, shiitake, chanterelle and enoki mushrooms to each skillet. Season with salt and pepper and cook without stirring until browned on the bottom, about 4 minutes. Stir and cook until browned all over, about 3 minutes. Reduce the heat to moderate and cook until all of the mushrooms are tender, about 3 minutes longer. Transfer to a platter. Add remaining 2 tablespoons of olive oil to 1 of the skillets and heat until shimmering. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 1 minute. Add the sherry and bring to a simmer; pour over the mushrooms, season with salt and pepper and toss. Serve the mushrooms warm or at room temperature.
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This one should be heated before serving, so it doesn't meet your criteria, but they are SO SO SO good. Plus super easy to prepare.
Spanish Devils
Note: these use the pre-cooked Chorizo (for eating as opposed to for cooking as was explained to me at the Spanish store)
24 Medjool dates (approx 1 lb. package)
2 ounces dry chorizo, skinned and finely chopped (1/3 cup)
3 ounces Italian Fontina cheese, shredded ( 1/2 cup)
Preheat oven to 350掳. Make a small slash in each date and remove the pits, keeping the dates intact. Mix cheese and chorizo together in a bow. Fill each date with chorizo and cheese, pinch them closed and set them on a baking sheet. Bake for about 12 minutes, until the cheese is melted. If they are large, cut each date in half crosswise, transfer the Spanish devils to a platter and serve warm. The stuffed dates can be refrigerated overnight. Bake them before serving.
YA is the weirdest sometimes. 4 thumbs down and 4 votes. Anyhow, the recipes are tried and true. Do not miss the Spanish Devils!!
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What spanish tapas can be prepared well in advance for a dinner party.?Marinated olives are a definite make-in-advance part of a tapas plate. There are many things you can do with olives -- including wrapping pimento-stuffed olives with anchovy fillets! Other prepare in advance items include paprika-spiced almonds, a fava bean dip, eggplant %26amp; bell pepper dip, asparagus wrapped with serrano ham (prepare in advance, roast for 10 mins in 400F oven). Stuffed cherry tomatoes can be prepared completely in advance (make an anchovy and olive stuffing, or a crab stuffing, or black olives and capers). Stuffed pimentos (fill with a tuna mayonaise, goat cheese %26amp; olive, or curd cheese %26amp; herb mixture). White bean vinaigrette is also served chilled. There are lots of choices!
Go to http://www.cookipedia.co.uk/wiki/index.p鈥?/a>
There are tapas recipes amongst them, but many of the main courses can be made in tapas size portions. The following are particularly suited to making in advance:
Couscous, pepper and garlic salad
Any of the ensaladillas
Ajo Blanco Malague帽o
Gazpacho Andal煤z
Gazpacho ligero con mostaza
Pasta con salmorejo cordob茅s
Sorbete de gazpacho
Tortilla Espa帽olaWhat spanish tapas can be prepared well in advance for a dinner party.?
We've got loads of different Spanish products that could help you and there are lots of ideas on our blog. Particularly, you might want to have a look at our range of appetisers which all require little to no preparation.
any that are not eaten hot.
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