Banderillo 1

(each recipe 8 pcs)


Ingredients:

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How to prepare:

asparagus, shrimp and egg

2 (green) asparagus

8 cooked shrimps

4 quail eggs

Break the ends off the asparagus and cut the stems diagonally in pieces of 3 cm. Cook 1 minute, drain and dry on kitchen paper.

Peel the cooked shrimps. Half the (cooked-6 minutes) quail eggs.

Thread a shrimp, an half egg and an piece asparagus to cocktail sticks or skewers.

Serve with banderillo's-sauce.

olive, onion and bell pepper

4 olives, 4 cocktail onions

4 anchovy fillets, 1 gherkin

30 gr bell pepper

Half the olives and anchovy fillets. Cut the bell pepper in 8 pieces. Cut a gherkin in 8 pieces and half the cocktail onions. Thread half a olive, bell pepper, gherkin, onion, anchovy fillet and caper to cocktail sticks or skewers.

Serve with banderillo 's sauce.

tuna and bell pepper

4 stoned olives

30 gr bell pepper

50 gr convert conversiontuna

1 gherkin

Half the olives. Cut the bell pepper (canned or according to recipe) in 8 pieces. Cut the cooked (fresh) tuna in 8 pieces. Cut the gherkin in 8 pieces. Thread a half olive, wrapped bell pepper, tuna and gherkin to cocktail sticks or skewers.

Serve with banderillo 's sauce.

First published: April 12, 2003, Netherlands
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