Cooking Club:
Finger food
special

Fun and delicious bites ready for Thanksgiving

Thrill

Excitement, emotion.

To activate memories, something makes us remember.

To put something into a sauce and taking it out with some on it and eating it.

Kidney-shaped nut.

Mix two substances to get another.

Cover something with a small portion of dusty products.

Another term for vegetable.

A thin slice of either bacon or ham.

Used to describe crunchy, dry food. It is the opposite of soft.

Soft and sticky.

Food brings us together. There’s nothing like the smell of a roast or the thrill of a special home-made meal to trigger memories of childhood and love. Cada país tiene sus propias tradiciones y celebraciones, pero todas tienen lo mismo en común: la comida. Platos deliciosos que nos unen a la gente con quienes los degustamos, que transmiten amor y recuerdos.

Todos sabemos que encargarse de una cena así, con invitados dispares y expectativas altísimas es una faena para el anfitrión. Pero en What’s Up! te lo queremos poner fácil ayudándote con recetas que podrás preparar de antemano para que en el momento de la fiesta solo te quede disfrutar.

 

Pumpkin hummus

 

¿Un hummus sin garbanzos? Sí, ¡es posible! En esta versión de la clásica receta, sustituimos la legumbre por calabaza y anacardos para aprovechar el producto estrella de la temporada. Esta salsa es súper fácil de hacer y resulta perfecta para hacer dipping. ¡Le va a encantar a tus invitados!

Ingredients:
80 gr raw cashews
100 gr roasted pumpkin
2 tbsp tahini (or replace for 1 tbsp sesame seeds)
2 tbsp lemon juice
1 tbsp extra virgin olive oil
a pinch of salt
a pinch of cumin
a bit of cayenne
1 garlic clove

Steps:
To start, soak raw cashews in water for a couple of hours. Once the time has passed, drain the water and put the cashews in a food processor, together with the pumpkin, garlic glove, lemon juice, olive oil, two tablespoons of tahini, a pinch of salt and cumin. Blend it all together until smooth. Place it in a nice bowl, sprinkle some cayenne on top and serve with raw veggies, bread sticks or tortilla chips. Simply delicious!

 

Pigs in blankets

 

Este plato no falta nunca en una cena de picoteo, ni en Estados Unidos ni en el Reino Unido, y además es tan fácil que da gusto. Se puede hacer con dos o tres ingredientes básicos, dependiendo de la zona geográfica en la que te encuentres. Toma nota:

Ingredients:
8 rashers of bacon
16 sausages
2 sheets of puff pastry (for USA version)

Steps:
Lay the bacon one at a time and sprinkle with a few herbs if you like (rosemary, garlic powder, paprika, black pepper, thyme…). Place a sausage at one end of the bacon and roll it until it’s totally wrapped up. If you are doing the UK version, you can now place the wrapped sausages in a roasting tray. For the States version, unfold the puff pastry sheets and cut it into strips. Then roll the sausages and bacon around the strip only once, and then cut off the excess. Place on an oven tray. Bake both recipes on a medium heat until golden. Yummy!

 

Crispy Quesadillas

 

Para asegurar el triunfo hay que usar ingredientes que gusten a todos y platos conocidos que nos ayuden a explicar mejor qué contienen nuestros manjares, y la siguiente preparación es uno de esos casos. Las Quesadillas son deliciosamente sencillas de preparar, y gustan a mayores y a niños. Vamos a por ellas:

Ingredients:
300gr grated cheese (cheddar, emmental, mozzarella…)
10 Mexican tortillas
1 spring onion
1 red pepper
1tsp paprika

Steps:
Slice some onions finely and chop the red pepper thinly too. Put it in a bowl together with the grated cheese and the paprika to your liking. Mix it and then sprinkle it on top of a tortilla and then cover it with another one, like a sandwich. To avoid frying them, place them in a dry non-stick pan on a medium heat. Cook for a minute and a half per side and serve cut into quarters. Crispy on the outside, gooey on the inside: something to be thankful for.

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