Starters for the whole family: 7 practical and surprising recipes

Since yesterday was the day of preparing the dishes to celebrate the new year, how about continuing the celebrations with lots of gusto? Therefore, there is nothing like delicious snacks to help in this mission! The popular aperitifs appeared 2000 years ago, in Ancient Rome, and were served to accompany alcoholic drinks.

Today these foods are appreciated all over the world and can be prepared in different ways, including reusing what is left over from dinner. With that in mind, check out 7 appetizer recipes to enjoy with your family and enjoy some dishes from the night before. Watch!

7 easy and delicious appetizer recipes

Savory ricotta dumpling with sauce

Time: 30 minutes

Performance: 16 servings

Difficulty: easy

Ingredients:

• 2 cups ricotta puree
• 5 tablespoons light cream cheese
• 3 tablespoons chopped parsley
• Salt to taste
• 1 cup toasted sesame seeds

Sauce

• 3 tablespoons of olive oil
• 2 tablespoons white vinegar
• 1 tablespoon mustard
• Salt to taste

Preparation method:

1. Mix the ricotta, ricotta, parsley and salt until smooth.
2. Make the ravioli by shaping them with the help of two dessert spoons.
3. Next, arrange them on a plate with the sesame seeds and set aside.
4. In another container, prepare the sauce by mixing the oil, vinegar, mustard and salt.
5. Serve the gnocchi with the separated sauce. No need to fry.

Lentil croquette

Time: 1:45

Performance: 20 units

Difficulty: easy

Ingredients:

• 3 tablespoons butter
• 1 small onion grated
• 2 cloves of garlic
• 3 tablespoons of wheat flour
• 1/2 cup milk (tea).
• 1 peeled and seeded tomato, cut into small pieces
• 1/3 cup chopped green chili pepper
• Salt and black pepper to taste

To bread

• wheat flour
• 2 eggs
• Bread crumbs
• Fry oil

Preparation method:

1. Cook the lentils in the pressure cooker for 25 minutes.
2. Drain the lentils and blend them in the blender. Reserve.
3. Melt the butter in a pan, add the onion and garlic and sauté for a few minutes.
4. Add the wheat flour and fry for 2 minutes, gradually add the milk and cook until it comes away from the bottom of the pan, stirring constantly.
5. Add the lentil puree, chopped tomato, green chilli and season with salt and black pepper to taste.
6. Remove from the heat and leave to cool.
7. Form the croquettes, passing them in the wheat flour, in the lightly beaten eggs and finally in the breadcrumbs.
8. Fry in hot oil until golden brown.
9. Drain on absorbent paper and serve immediately.

Sausage boat

Time: 40 minutes

Performance: 20 units

Difficulty: easy

Ingredients:

• 1 stalk of diced celery
• 1 grated carrot
• 1 large potato cooked in cubes
• 2 cubed cooked cassava
• 1/2 cup drained green corn
• 2 cups cooked, shredded chicken
• 1/2 cup mayonnaise
• 1/2 cup cream (tea).
• Salt, black pepper and chopped green chilli to taste
• 20 ready-made pastes for boats
• Potatoes in straw to decorate

Preparation method:

1. In a bowl, mix the celery, carrot, potato, cassava, corn and chicken.
2. In another bowl, mix the mayonnaise, cream and season with salt, pepper and green chilli.
3. Pour over the previous mixture and mix lightly.
4. Distribute among the boats, sprinkle with the potato straws and serve.

Polenta appetizer

Time: 50 minutes

Performance: 25 units

Difficulty: easy

Ingredients:

• 1 1/2 cups cornmeal or instant polenta
• 3 cups (tea) of water
• Salt and black pepper to taste
• 50 g of grated parmesan
• Greasing oil
• 25 thin slices of salami for garnish
• Basil leaves to decorate

Preparation method:

1. In a pan, dissolve the corn flour in the water and heat over a low heat with salt and pepper, stirring constantly, until it starts to boil.
2. Stir a few times over a period of 25 minutes or until the cornmeal cooks.
3. Add the cheese and mix.
4. Grease a small rectangular pan with oil and pour in the polenta, leveling it with a spatula.
5. Leave to cool completely, turn out and cut into 2cm squares.
6. Place a slice of salami on top of each square of polenta and secure it with a toothpick.
7. Transfer to a plate and serve garnished with basil leaves.

Biscuit appetizer

Time: half past one

Performance: 20 units

Difficulty: easy

Ingredients:

• 7 tablespoons of milk
• 1 tablespoon of yeast
• 1 teaspoon of salt
• 3 tablespoons butter
• 1 cup (tea) wheat flour

Preparation method:

1. In a bowl, place the milk, yeast, salt, 2 tablespoons of butter and mix well.
2. Add flour until it sticks to your hands as you knead.
3. Open with a rolling pin, sprinkle the fennel and pass the rolling pin again so that the fennel enters the dough.
4. Brush with the remaining butter, cut into strips and twist like a vine.
5. Place on a greased baking tray and bake in the preheated oven for 15 minutes or until lightly browned.

Tender skewer and cheese

Time: 40 minutes

Performance: 20 units

Difficulty: easy

Ingredients:

• 1 pack of ricotta skewers (380 g)
• 20 medium cubes of roasted fillet
• 10 cherry tomatoes cut in half

Sauce

• 1 cup basil leaves
• 1/2 cup (tea) olive oil
• 1/2 cup grated parmesan
• Salt to taste

Preparation method:

1. Remove the coalho cheese from the wooden skewers, cut it into cubes and grill it in a non-stick pan over medium heat until it is golden on all sides.
2. Assemble the skewers on bamboo sticks, placing a cube of fillet, a cube of grilled coalho cheese and half a cherry tomato.
3. Arrange on a plate and set aside.
4. Blend the sauce ingredients in a blender, sprinkle the skewers and serve immediately.

German chicken appetizer

Time: 1h (+12h rest)

Performance: 6 servings

Difficulty: easy

Ingredients:

• 800g of Sadia® chicken breast, cut into medium cubes
• 1 can of beer (350ml)
• 1 lemon juice
• Salt and black pepper to taste
• 3 tablespoons Qualy Cremosa® margarine
• 1 tablespoon Qualy Cremosa® margarine
• 500 g peeled and cooked potato balls
• 1 tablespoon parsley
• Salt to taste
• 140g of Sadia® diced bacon
• 1 clove of minced garlic
• 5 cups finely sliced ​​collard greens
• Salt to taste
• 1 tablespoon of sugar
• 2 tablespoons of vinegar
• 1 unpeeled apple, cut into cubes
• 3 tablespoons yellow mustard
• 1 tablespoon honey

Preparation method:

1. For the chicken, in a bowl, mix the chicken with the beer, lemon juice, salt and pepper and cover with cling film.
2. Leave to rest for 12 hours in the refrigerator.
3. For the potatoes, melt the margarine in a pan, add the potatoes and season them while still hot with parsley and salt. Reserve.
4. For the cabbage, brown the bacon in a pan in its own fat and then brown the garlic.
5. Add the other ingredients, mix well and cook for 2 minutes. Reserve.
6. For the sauce, in a pan, cook the apple in water until soft.
7. Drain the water, mash it with a fork and mix the other ingredients.
8. Place in a serving container and set aside.
9. Drain the chicken and discard the marinade.
10. In a pan, heat the margarine and brown the chicken cubes, little at a time so as not to add water.
11. Season with salt and place on a plate together with the potatoes and cabbage.
12. Arrange the sauce in the center and serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.