Tapas is not only very popular. It has also been elevated to the category of art by chefs who let their imagination run wild and reinvent classic tapas like these.
- How to make tapas at home
- Vegetable tapas with cheese
- Oriental inspired tapas
- Classic tapas
Tapas are a hallmark of Spanish cuisine, an informal meal that encourages relationships and conversation, an excuse to enjoy snacks full of grace and flavor.
Who has not allowed themselves to be seduced by them? Who has not followed the ritual pilgrimage that leads to that place where they serve this or that tapa? Who has not had a wine, a beer, a zurito or a sherry with an accompaniment that holds the stomach in front of the alcoholic aperitif?
Its possibilities have no limit: it can open the appetite and conversation before lunch or dinner, or truly “cover” hunger by constituting a complete and varied meal.
Although the name tapas is a Spanish export to the world, a careful look at the gastronomy of other countries reveals that in other latitudes a similar type of food based on snacks generally vegetable is styled: Greek mezze, Arabic dishes such as falafel, Tunisian kemya or mutabal, antipasti Italians, the foods sold in street stalls in Asian countries or even Japanese sushi.
Tapas represent, in any case, a way of eating linked to leisure and coexistence in public spaces. But that does not prevent them from being a healthy option, as long as foods are chosen well and fried foods, light sauces or alcohol are not abused.
HOW TO MAKE TAPAS AT HOME
The tapas are like small jewels on the table, so it is important to take care of the presentation: colors, shapes, sauces, supports …
For the rest, any food can become a lid:
- Vegetables, steamed, boiled, baked or sautéed, can be filled or served seasoned with oil or a vinaigrette and accompanied with cheese.
- Legumes are ideal for tapas sautéed, with spices, or crushed with oil and some vegetables.
- Salads can be made with potatoes. Another possibility is to use a slice of boiled potato as the base of a skewer or montadito and cover it with roasted pepper, olive …
- The bread can be lightly toasted and covered with vegetables to gratin them. Crepes, pitas, Mexican cakes, dumpling wafers… They are ideal bases for fast and stuffed pizzas.
- A pate or heavy cream of vegetables or legumes is a good lid to dip bread, pitas or crudités.
- The olivada is an ideal complement. Also, the dried tomatoes in oil, excellent on a slice of bread with a little Parmesan cheese.
VEGETABLE TAPAS WITH CHEESE
Fresh and cooked al dente vegetables, as well as minerals and vitamins, give tapas a wide variety of flavors, colors and textures. Cheese is one of its best companions.
GOAT CHEESE SKEWER WITH SPINACH
INGREDIENTS (FOR 4 PEOPLE):
- 8 slices wholemeal bread
- 1 small vegan goat cheese
- 1 bunch of fresh spinach
- 20 g sesame
- 1 tablespoon berries jam
- 2 tablespoons olive oil
- 8 fresh basil leaves
PREPARATION (10’+4′ COOKING):
- Lightly toast the bread in the oven for four or five minutes. Crush the olive oil with the basil and set aside.
- Wash the spinach leaves thoroughly, salt and pepper and spread over the bread toast. Cut the cheese into slices of a centimeter more or less thick and also place on the bread.
- Heat the skewers in the oven, spread the berries jam over the cheese and sprinkle with the lightly toasted sesame.
NUTRITIONAL INFORMATION:
- Calories: 245
- Carbohydrates: 22 g
- Protein: 9 g
- Fat: 13 g
- Cholesterol: 12 mg.
BROCCOLI SKEWER WITH GORGONZOLA
INGREDIENTS (FOR 4 PEOPLE):
- 8 slices wholemeal bread
- 150 g broccoli
- 80 g gorgonzola cheese
- 100 g onion
- 8 whole nuts
- 4 tablespoons olive oil
PREPARATION (10’+8′ COOKING):
- Spread the slices of bread with oil and toast lightly.
- Meanwhile clean the broccoli, cut into handies and cook al dente in plenty of boiling water with salt for about seven minutes. Drain and cool well. Cut the onion into strips as thin as possible and leave a few minutes in cold water. Place the cheese in a bowl and mix with half of the carved nuts.
- Once all the ingredients are prepared, spread the toast with the cheese and nuts, place the broccoli on top, accompany with half a nut and finish with a splash of oil and onion.
NUTRITIONAL INFORMATION:
- Calories: 225
- Carbohydrates: 15 g
- Protein: 7 g
- Fat: 15 g
- Cholesterol: 12 mg.
CANNELLONI OF CARROTS WITH MUSTARD
INGREDIENTS (FOR 4 PEOPLE):
- 4 slices of edam vegetable cheese
- 4 small carrots, not very wide
- 1 tablespoon mustard
- 2 tablespoons poppy seeds
PREPARATION (10’+12′ COOKING):
- Peel and boil the carrots. They do not have to be very thick. Once boiled, drain and cool.
- Spread each slice of cheese with a little mustard and place the carrots on top to wrap them with the cheese. Cut the ends to remove the excess carrot and cut each roll in half. Prick with chopsticks and sprinkle with poppy seeds or paprika.
VARIANT:
They can be served on tender bud leaves.
NUTRITIONAL INFORMATION:
- Calories: 182
- Carbohydrates: 8 g
- Protein: 10 g
- Fat: 10 g
- Cholesterol: 21 mg.
MUSHROOM PUFF PASTRY WITH PESTO
INGREDIENTS (FOR 4 PEOPLE):
- 100 g puff pastry
- 8 mushrooms
- Soy milk for painting puff pastry
- olive oil and salt
For the pesto sauce:
- 1 fresh basil tray
- 20 g pine nuts
- 30 g grated Parmesan cheese
- 30 g fresh cheese
- 3 tablespoons olive oil
PREPARATION (12′ + 10′ COOKING):
- To prepare the pesto, crush all the ingredients and mix in a bowl until you get a fine paste.
- Stretch the puff pastry and cut it into eight rectangles of about 10 x 5 centimeters. Place them on a baking tray separated from each other. In each one mark another inner rectangle with the tip of the knife, uncut and with an edge of one centimeter. Prick the inside of this rectangle with a fork to prevent it from rising and paint everything with soy milk.
- Wash the mushrooms, remove the trunk and cut the hats into slices. Spread the inner rectangle of the puff pastry with the pesto sauce and arrange the slightly overlapping mushroom slices on top. Sprinkle with salt and drizzle with a splash of olive oil. Bake for about ten minutes in the preheated oven at 180 ºC.
NUTRITIONAL INFORMATION:
- Calories: 250
- Carbohydrates: 8 g
- Protein: 5 g
- Fat: 19 g
- Cholesterol: 32 mg.
CHEESE PUFF PASTRY WITH TOMATO CURRY
INGREDIENTS (FOR 4 PEOPLE):
- 100 g puff pastry
- 4 slices of emmental cheese
- 1 tablespoon curry sauce
- 2 strong Canarian tomatoes
- olive oil, oregano and salt
PREPARATION (15′ + 12′ COOKING):
- Stretch the puff pastry and cut eight circles with the help of a pasta cutter or glass. Spread with the curry sauce. Cut the cheese into somewhat smaller circles, place on top and crown each puff pastry with a slice of tomato. Drizzle with olive oil and sprinkle with salt and oregano.
- Bake with the oven preheated to 190º C for about 12 minutes.
VARIANT:
Instead of curry sauce you can spread the puff pastry with mustard.
NUTRITIONAL INFORMATION:
- Calories: 223
- Carbohydrates: 11 g
- Protein: 8 g
- Fat: 16 g
- Cholesterol: 33 mg.
ORIENTAL INSPIRED TAPAS
PHYLLO PASTA WITH GREEN ASPARAGUS
INGREDIENTS (FOR 4 PEOPLE):
- 3 sheets of phyllo pasta
- 1 bunch of green asparagus
- 1 roasted red pepper
- 50 g grated vegetable cheese, Parmesan type
- 1 garlic clove
- molten margarine
- salt
PREPARATION (15′ + 14′ COOKING):
- First, melt the margarine in a water bath in a saucepan by adding a clove of peeled garlic that, with the heat, will leave its aroma.
- Remove the lower part of the trunk of the asparagus, just where it gives way naturally when breaking it with your fingers. Blanch for four minutes in boiling salt water and cool.
- Cut each sheet of phyllo pasta into four rectangles, with a length similar to that of asparagus.
- Paint the rectangles with garlic margarine and place on each of them a strip of red pepper and an asparagus; Sprinkle with the grated Parmesan and roll up by pre-folding the ends inwards. Paint again with the margarine and bake at 190 ºC for ten minutes or until golden brown. To serve them, cut them into two pieces.
NUTRITIONAL INFORMATION:
- Calories: 225
- Carbohydrates: 12 g
- Protein: 7 g
- Fat: 16 g
- Cholesterol: 44 mg
PUMPKIN SKEWER WITH TOFU
INGREDIENTS (FOR 4 PEOPLE):
- 150 g tofu
- 150 g pumpkin, skinless
- 20 g pumpkin seeds
- 20 g sugar
- 1 glass of sweet Muscat wine
- 1 small tablespoon curry
- olive oil
PREPARATION (10′ + 12′ COOKING):
- Cut the pumpkin into cubes and sauté in olive oil, sprinkle with sugar, drizzle with a splash of sweet wine and add the curry. Cover with a little water and cook just right until it can be easily pierced with a toothpick.
- Dice tofu and sauté slightly. Prick twelve chopsticks with a piece of pumpkin and another piece of tofu, and accompany with the gently toasted pumpkin seeds.
NUTRITIONAL INFORMATION:
- Calories: 215
- Carbohydrates: 35 g
- Protein: 5 g
- Fat: 7 g
- Cholesterol: 0 mg.
SPICY CHICKPEAS
INGREDIENTS (FOR 4 PEOPLE):
- 200 g cooked chickpeas
- 1 red chilli pepper
- 2 garlic cloves
- 1 tablespoon olive oil
- 2 sprigs of fresh cilantro
- 1 lime
- pepper and salt
PREPARATION (5′ + 4′ COOKING):
- Peel the garlic and cut into slices. Also cut the chilli pepper and sauté both in the oil.
- Add the chickpeas and pepper. Sprinkle with fresh cilantro and grated lime skin, and serve in small bowls.
NUTRITIONAL INFORMATION
- Calories: 80
- Carbohydrates: 10 g
- Protein: 3 g
- Fat: 3 g
- Cholesterol: 0 mg.
DIP OF PEPPERS WITH ALMONDS
INGREDIENTS (FOR 4 PEOPLE):
- 1 large red pepper
- 100 ml crushed tomato
- 100 g toasted almonds
- Large pita breads (or 12 minis)
- 2 garlic cloves
- 2 tablespoons olive oil
- cumin
- pepper and salt
PREPARATION (5′ + 20′ COOKING):
- Clean and chop the pepper. Peel the garlic cloves and cut them into three. If they are not peeled, peel the almonds well and then crush them.
- Sauté the garlic in a saucepan without color. Then add the chopped pepper and, when softened, the crushed tomato. Let it finish cooking and at the end add the crushed almond. Salt and pepper and season with cumin to taste.
- To finish, crush the mixture until you get the consistency of pâté and serve in a bowl or saucer with the pita bread cut into triangles.
NUTRITIONAL INFORMATION:
- Calories: 316
- Carbohydrates: 22 g
- Protein: 8 g
- Fat: 22 g
- Cholesterol: 0 mg.
BITE OF TUNISIAN SALAD
INGREDIENTS (FOR 4 PEOPLE):
- half cucumber
- 1 strong red tomato
- half green pepper
- half red pepper
- half onion
- half a green apple
- 1 lemon
- 2 fresh mint sticks
- 2 tablespoons olive oil
- pepper
- salt
PREPARATION (20′):
- Wash all the vegetables and green apple and cut into very small cubes. Season with salt, pepper, lemon juice and olive oil, and mix well. Reserve some fresh mint leaves to decorate; Cut the rest finely with scissors and incorporate as well.
- Stir everything well and distribute the salad in eight teaspoons for dessert or those used for appetizers. Garnish with reserved mint and serve cold on a round, radial plate
NUTRITIONAL INFORMATION:
- Calories: 120
- Carbohydrates: 8 g
- Protein: 4 g
- Fats· 4 g
- Cholesterol: 0 mg.
CLASSIC TAPAS
Deeply rooted in Andalusia and the Basque Country, tapas can be enjoyed in almost every town and city on the peninsula. Common to all of them is the use of Mediterranean foods.
GREEN POCHAS
INGREDIENTS (FOR 4 PEOPLE):
- 200 g cooked pots
- half a bunch of mint
- olive oil
- salt
PREPARATION (5′ + 6′ COOKING):
- Heat the pochas with a splash of oil, room and at the last moment add the freshly cut mint with the help of scissors.
- Serve in an appetizer teaspoon or on small plates.
VARIANT:
If you buy the fresh or frozen pochas you have to boil them in cold water until they are fully cooked and add the salt at the end.
NUTRITIONAL INFORMATION:
- Calories: 115
- Carbohydrates: 13 g
- Protein: 5 g
- Fat: 5 g
- Cholesterol: 0 mg.
SPICY GREEN BEAN VATS
INGREDIENTS (FOR 4 PEOPLE):
- 500 g of the finest green beans
- 1 leek
- 1 garlic clove
- 20 ml olive oil
- 20 ml Modena vinegar
- 2 spicy green chillies
- salt
PREPARATION (5′ + 12′ COOKING):
- Wash the leek and cut it lengthwise into four pieces. Blanch in boiling salt water for about three to four minutes, remove and cool.
- Wash the beans are washed and remove the stem, not the tip. Boil them in the same water as the leek for about eight minutes until al dente.
- Spread eight strips of leek and over them. transversely, eight bundles of beans. Tie the beans with the leek and sauté lightly in oil, add the chopped garlic, sliced chillies, a splash of Modena vinegar and remove.
NUTRITIONAL INFORMATION:
- Calories: 103
- Carbohydrates: 9 g
- Protein: 4 g
- Fat: 5 g
- Cholesterol: 0 mg
ARTICHOKES A LA PROVENÇAL
INGREDIENTS (FOR 4 PEOPLE):
- 1 canned artichoke hearts of about twelve units
- half green pepper
- half red pepper
- 1 green tomato
- half a red onion
- 12 green olives
- 2 branches of fresh parsley
- 2 tablespoons olive oil
- salt
PREPARATION (10′): VARIANT:
- Wash the vegetables, peel and peel the tomato, and cut everything into cubes. Chop the parsley very finely, pit the olives and chop them too.
- Mix the vegetables with the parsley and olives. Room, season with olive oil and fill the artichoke hearts with this mixture.
NUTRITIONAL INFORMATION
- Calories: 166
- Carbohydrates: 16 g
- Protein: 4 g
- Fat: 9 g
- Cholesterol: 0 mg.
ESCALIVADA BANDS WITH BLACK OLIVE
INGREDIENTS (FOR 4 PEOPLE):
- 100 g puff pastry
- soy milk (to paint the puff pastry)
- 80 g roasted onion
- 80 g roasted eggplant
- 100 g roasted red pepper
- 4 teaspoons black olive paste
- Capers
PREPARATION (15′ + 10′ COOKING):
- Stretch the puff pastry in two rectangles of about 20 x 8 centimeters. Mark an inner edge of one centimeter on all sides. Prick the inside with a fork so that they do not rise during cooking and paint with soy milk.
- Bake the puff pastry in the preheated oven at 190º C for about 8-10 minutes.
- Cut the roasted vegetables into strips and spread along the bands. Once assembled, the bands are cut and a caper and a little olive are put in each portion.
NUTRITIONAL INFORMATION:
- Calories: 225
- Carbohydrates: 16 g
- Protein: 6 g
- Fat: 15 g
- Cholesterol: 43 mg.
TORTILLA ROLLS
INGREDIENTS (FOR 4 PEOPLE):
o 1 ONION
- 1 leek
- 1 green pepper
- 1 carrot
- A quarter of cabbage
- 2 eggs
- 3 tablespoons olive oil
- a few sprigs of parsley
- mustard or curry
- pepper
- salt
PREPARATION (15′ + 20′ COOKING OF VEGETABLES, 4′ OF TORTILLAS):
- Peel the onion, leek and carrot, wash and cut into thin strips. Also cut the pepper and cabbage, without the thick trunks.
- Sauté the onion in a saucepan, add the leek, pepper, carrot and cabbage, and leave on the fire until everything is cooked. Salt and pepper and set aside.
- Chop the parsley finely. Beat the two eggs with a splash of olive oil, salt and chopped parsley, and curdle two fine flat tortillas.
- Once the tortillas are made, cut into three parts, spread with mustard or sprinkle with curry, stuff with the reserved vegetables and roll, holding them with a toothpick.
- They are eaten warm or passed through the oven with grated cheese on top.
VARIANT:
You can prepare tortillas with chickpea flour instead of egg if you want an all-vegetable recipe.
NUTRITIONAL INFORMATION:
- Calories: 99
- Carbohydrates: 3 g
- Protein: 3 g
- Fat: 7 g
- Cholesterol: 105 mg.
