Three easy starter recipes for your Christmas lunches and dinners

Sometimes it is not necessary to prepare large banquets to entertain guests. The simplest ideas are sometimes the ones you like the most. And if we return to them, We will save time in the kitchen and the efforts involved in making lunch, which often requires a large dose of work.

If you want Ideas that will dazzle your loved ones, Pay attention to these three appetizers that you can prepare with little effort and with ingredients that are not missing in almost any home kitchen.

1- Beetroot hummus

Contents

• Cooked chickpeas (400 g)

• Ground cumin (1 teaspoon)

• Cooked beets (200 g)

• 1 clove of garlic

• Juice of a small lemon or lime

• Tahini (2 tablespoons)

• ground cinnamon

• mint or basil

• Salt

• Extra virgin olive oil (100 ml)

Preparation

• cut into pieces cooked beets

• pass through water cooked chickpeas until the foam disappears

• Put the chickpeas in the pot mixer with a peeled clove of garlic, mint or basil, tahini, cinnamon, lemon juice, cumin, beetroot, salt and oil

• with bat maximum power until a thick puree is formed.

• Put the hummus in Freezer and keep it for at least an hour

• Spread a little while serving sesame seeds and some more olive oil

• you can cut carrots cut into lengthwise pieces to use as raw productsTo get hummus

2- Scorpion fish cake

Contents

• 1 approximately 1 kg scorpion fish

• 1 onion

• 1 leek

• 1 carrot

• Bay

• White wine (1 glass)

• salt and pepper

• extra virgin olive oil

• Cream (200 ml)

• 5 eggs

• 3 piquillo peppers

• Fried tomatoes (2 tablespoons)

• Butter

• Breadcrumbs

Preparation

• Put water to boil. To get the water needed to cook the scorpion fish, add one carrot, one leek, one whole onion, salt, pepper, a few bay leaves, some extra virgin olive oil and some white wine. Let it cook for 15 minutes.

• Strain the broth and reserve. [No tires la zanahoria, puerro y cebolla: puedes hacer una crema para otro día.] Add the scorpion fish to the still hot broth and let it cook for another 15 minutes. Then you take it out, clean it (remove the skin and bones) and crumble it as fine as possible.

• preheat the oven for 190°C. Heat on low heat for 5 minutes. Then add some of the previous broth and remove from the stove.

• Beat the eggs with homemade fried tomatoes and add them to the crushed peppers and hot cream with a fork. Add the crumbled fish. You can adjust the salt and pepper.

• Beat a little until you get thin paste resembling pate. Grease a bowl with butter. Sprinkle with some breadcrumbs. Pour the fish mixture into the mold.

• Bake for about 40 minutes 180°C. Take it out of the oven, let it cool and remove it from the mold.

3- Seafood cocktail

Contents

• 25 shrimp (or shrimp, shrimp, crayfish, lobster…)

• 1 ripe avocado

• 3 slices of pineapple with syrup

• 1 chive

• 20 cherry tomatoes

• Lettuce

• 1 lemon

• Sauces (mayonnaise, Worcestershire, Dijon mustard, ketchup…)

Preparation

• Put water to boil in a pot. when i enter boil Add all the shrimp and let them cook for 5 minutes. Drain and let cool. Once the shrimp are heated, remove their shells and insides.

• Add the following to a bowl chopped ingredients. First add finely chopped pineapple and onion. Then cut the avocado into pieces and sprinkle with lemon juice.

• Mix well so the avocado is soaked in juice.

• Add cherry tomatoes Divide it into four parts and mix well to integrate all the ingredients.

• Cut the shrimp into small pieces, leaving some to decorate the glasses, and add to the bowl. Mix well.

• Wash and slice lettuce leaves good julienne, in strips. Place a bed of lettuce in each of the serving glasses and top with the reserved cocktail.

• To prepare dip We mix mustard, ketchup, Worcestershire sauce and mayonnaise in a bowl.

• Serve over the cocktail, placing 3 or 4 tablespoons of sauce into each glass. decorate every glass with some whole shrimps.