Aperitif time becomes even more sacred in summer, especially if we are lucky enough to be on vacation. But the heat and the festive atmosphere can pose an inconvenience that spoils the meal afterwards: we often over-peck and we arrived at the table already without appetite. To avoid this, you just have to choose the appetizers with a bit of head.
We want to avoid the snacks with more character addictive, those highly palatable bites -crunchy- that induce us to eat more and more, while we talk or watch television distracted. They are usually very caloric and until we have filled our stomach we do not realize that we should have put the brakes on sooner: fried and salted nuts, chips, nachos, crackers, crusts, sticks and pretzels, etc.
We are also interested in reducing snacks that are healthier but very satiating and harder to digest, or those that cause more thirst than we already have in summer. Therefore, if we opt for pickles, it is preferable to choose versions reduced in salt, and avoid commercial sauces or highly cured cheeses. Better to prioritize foods that are in themselves very moisturizing.
Lighter Appetizer Recipes
1. Carpaccio rolls
Separate the carpaccio slices without breaking them, making sure they are not too cold. On the other hand, grate the Parmesan thick and cut the pitted dates into slices.
To assemble the rolls, spread out several slices of carpaccio, place a little arugula on top, a little grated Parmesan and two or three slices of dates. Season with pepperadd a splash of oil and close the roll with the help of a toothpick so that it does not disassemble.
Full recipe | Beef carpaccio rolls with arugula and dates
2. Skewers of melon with crispy ham
Ingredients. 1/2 melon skin type, 4 slices of quality Serrano or Iberian ham.
Elaboration. We place a sheet of absorbent paper on the plate of our microwave and, on it, two slices of ham. Cover with another sheet of paper, place two more slices and end up covering with a third sheet of paper. We introduce in the microwave and program two minutes at maximum power. We check if they are dry and crisp enough. If this is not the case, we program one more minute. Let cool and grind with a mortar, grinder or by passing a rolling pin over it. Scoop out melon balls with the help of a ball punch or knife cubes, dry slightly, string two per skewer and set aside. At the time of consumption, sprinkle generously with the crushed ham.
Full recipe | Skewers of melon with crispy ham
3. Cod in spicy oil
Ingredients. 300 g of desalted cod loin, 2 cloves of garlic, dried chilli, extra virgin olive oil, chopped fresh parsley (optional).
Elaboration. Chop a few rings of chilli pepper and the garlic cloves. We take thin slices without bones of cod or small tacos, thread them on skewers or toothpicks and place them on a deep container with the minced meat. Water with plenty of extra virgin olive oil and let stand for about 15 minutes before consuming, cold or at room temperature.
Full recipe | Cod in oil pintxo
4. Lemon prawn skewer
Ingredients. 12 large prawns, 2 lemons, 1 clove of garlic, 40g of butter, salt, oregano, thyme and basil.
Elaboration. Peel the prawns, because you have to do it carefully to leave the tail; stringing the lemon crescents onto the skewers, which is slightly tricky if we’re not careful to cut the slices a little thicker than usual. Thread three prawns and two half slices of lemon per skewer, salt them and prepare the marinade. Melt the butter, add the juice of half a lemon, the minced garlic clove and a little oregano, thyme and dried basil. We mix it all up. We go through the iron or the grill, about four minutes on each side, until they are done but without ceasing to be juicy. We can also bake them for seven minutes at 225º C degrees. We serve watered with the marinade.
Full recipe | Lemon prawn skewer
5. Microwave Green Peppers
Ingredients. 200 g of washed small sweet or hot green peppers, 5 ml of extra virgin olive oil and coarse salt to taste.
Elaboration. Place the peppers in a microwave-safe container without crowding them too much. Add the oil and a couple of pinches of salt. Stir, cover and put in the microwave. Cook at maximum power for three minutes. Carefully remove and remove. Reheat at full power for four more minutes. Check the point and repeat at one minute intervals if necessary. Drain any water that may have been released and serve in a bowl, with more coarse salt to taste and, if desired, a dash of good extra virgin olive oil.
Full recipe | Fried green peppers without frying
6. Smoked salmon rolls, wasabi cream, lime and green apple
Ingredients. 1/2 green apple, 150 g of cream cheese (can be light), juice and zest of 1/2 lime, 1 teaspoon of wasabi, 4 slices of smoked salmon, sesame seeds, 2 sprigs of parsley.
Elaboration. Cut the apple into very small cubes. In a bowl, mix the cheese, the lime zest and juice, the wasabi paste and the apple pieces with a fork. We spread a film on a surface, place the four slices of salmon overlapping them slightly and spread the previous preparation on them with a spatula. Helped by the film we are making a roll of salmon, which we will be tightening and wrapping. Once it looks like a trunk, we place it on a tray and freeze it for one or two hours to be able to cut it. We will cut it into twelve portions with a very sharp knife, and we will serve it sprinkled with sesame and parsley.
Full recipe | Smoked salmon rolls, wasabi cream, lime and green apple
MALACASA Series Ramekin, 12 Pieces Dinnerware Set (9.5 * 6 * 5.5 cm) Porcelain Dessert Bowl Snack Appetizer Sauce Bowls
7. Monkfish salad
Ingredients. 3 small monkfish tails, 12 king prawns, 4 eggs, 1 spring onion, half a medium red pepper, 1 Italian green pepper, extra virgin olive oil, 100 ml of quality white vinegar and salt.
Elaboration. Cook the monkfish tails for ten minutes in a saucepan with water, salt and a splash of oil. Let cool. In another saucepan, cook the eggs until they are done. Cool and reserve. Cook the prawns. Peel them from their shells and reserve. Finely chop the green pepper, red pepper and spring onion, add to a bowl. Finely chop the monkfish and prawns into pieces, reserving some to put whole. Peel the eggs and cut them small. Mix all ingredients. Dress with salt and the vinaigrette made of oil and vinegar. Let cool in the fridge until serving time.
Full recipe | Monkfish and prawn salad
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