Today I had to post something photo. The salmon has been a failure because I did not like the look he had in the fish shop, so I'm indebted to the blog, with you and myself, but hey, I'm somewhat calmer if today published something, so that I have put the alkaline batteries and I bring an appetizer for the holidays or any day you feel like, but is great for those nights. For example, this on average, one per diner and around the vol-au-vent, other aperitif or incoming. INGREDIENTS
- Vol-au-vent (one per guest, or at most two)
- 1 can drained tuna
- surimi crab sticks (or more if you like that flavor predominates)
- 2 slices of pineapple in juice
- 2 hard boiled eggs
- lettuce leaves washed and drained 10-15
- frozen shrimps.
- mayonnaise to taste PREPARATION
5 or 6
- Put to cook eggs and they have almost completely cooked, add water, frozen shrimp to give them a boil and so are juicy. You can also buy cooked. The peel your safe and which are more flavorful, but I I was not fresh and opted for I have always frozen.
- Chop all very fine, and the lettuce.
- Mix everything and then add mayonnaise to bind all ingredients. You can also add a chorretón of kepchupt and the flavor intensifies.
- Meter in the hollow of vol-au-vent, the amount that you believe appropriate, but provided it is not enough, you'd better have crested. Hang
- shrimp on the sides and a center, crowning the pastry ... and guaranteed success ...
I hope I have made you like, and well, to see if I can more quiet sleep, lol ...
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