Appetizer Archives - International Cuisine

Toast Skagen ( Swedish Prawn Toast)

January 7, 2021 By Darlene at International Cuisine Leave a Comment

Toast Skagen is a scrumptious little Swedish appetizer made with prawns or shrimp on toast. It is served with a generous portion of roe or caviar on top which makes it an elegant first course for any occasion. The prawns are supposed to be shelled by hand for the freshest and best flavor. These are quite popular and can be found in many restaurants in Sweden.

This little appetizer was created by a Swedish Chef Tore Wretman, just after the second world war and is named after a Danish fishing port. Toast Skagen is also called Skagenörra. It is super easy to make, simply mix together a few simple ingredients like shrimp or prawns, mayonnaise, sour cream with a bit of lemon, dill and red onions. Seasonings come in many varieties like Tabasco, brandy or grated horseradish which is what I used in these, and they were superb.

I used sour dough bread to make the toast which is simply fried in a little butter until crispy. Of course, you could simply toast it if you don’t want the extra calories. Sometimes they serve this on crispy potato pancakes and served as a light lunch.

Did you know that Stockholm, the capital of Sweden has been called the “Venice of the North”? This is due to the fact that it is built around water with 12 islands and 42 bridges. Some say it is the prettiest capital in the world. If you would like to learn more be sure to check out “Our Journey to Sweden”, there you will also find more authentic Swedish recipes like Swedish meatballs and Kladdkaka, a sticky gooey chocalate cake that I highly recommend.

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Toast Skagan (A Swedish prawn toast appetizer)

Course Appetizer

Cuisine Swedish

Prep Time 15 minutes

Cook Time 5 minutes

Refrigeration time 30 minutes

Total Time 50 minutes

Servings

Calories 325kcal

Author Darlene at International Cuisine

Ingredients

1/2 cup shrimp peeled and de-veined
1/4 medium red onion diced
1/4 cup dill chopped
1/2 lemon juice of
3 Tbsps Mayonnaise
3 Tbsp Sour Cream
1 Tbsp Horseradish grated
Salt and pepper to taste
4 Slices Sourdough bread cut into thirds or rounds
1 Tbsp Butter
Dill for garnish
lemon slices for garnish
1 jar Caviar/ roe as desired

Instructions

In a bowl gently mix together the shrimp, red onion, dill, mayonnaise, sour cream and lemon juice until well combined.
Add in the horseradish and salt and pepper to taste
Cover and place in refrigerator so flavors can meld together at least 30 minutes.
Cut the bread into the desired form, small toasts or rounds.
In a frying pan, melt the butter over medium heat and transfer the bread pieces to the pan.
Fry each side until golden brown.
Top each piece of toast with a generous helping of the shrimp mixture and a big dollop of caviar. Garnish with a piece of dill and lemon.

Nutrition

Surinamese Spring Rolls (Loempia)

September 3, 2020 By Darlene at International Cuisine

Surinamese spring rolls called loempia are a delicious treat for any occasion. These little rolls are filled with an array of local ingredients. It is no surprise that spring rolls are commonplace in Suriname as they have a very diverse ethnic makeup with many Chinese and South East Asian immigrants.

The other thing I love about making spring rolls is that they freeze beautifully. Simply after you roll them up put them on a cookie sheet in the freezer and then bag them up in however many you would like to fry for later. You can use a wok to fry them or a deep fryer works great too.

These Surinamese spring rolls are typically served with a tomato chutney or a sweet chili sauce. I used a bottled sweet chili sauce which was delicious. This recipe makes about 16 spring rolls and you can easily double or half the recipe to your preference.

Did you know that Suriname used to be called Dutch Guiana? Between 1667 and 1954 Suriname was a Dutch Colony. Dutch is actually the official language of this small South American country. If you would like to learn more about Suriname be sure to check out “Our Journey to Suriname”. You will also find more authentic Surinamese recipes like Pom and Bakabana.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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0 from 0 votes

Surinamese Spring Rolls (Loempia)

A lovely little snack or appetizer for any occasion.

Course Appetizer

Cuisine surinamese

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings spring rolls

Calories 59kcal

Author Darlene at International Cuisine

Ingredients

1 chicken breast skinless and boneless
1 clove
1 bay leaf
1/4 teaspoon black pepper
1/2 small cabbage shredded
1/2 lb long beans cut into small pieces
2 spring onions sliced
1 medium onion diced finely
3 small potatoes diced
1 cup bean sprouts
3 Tablespoons olive oil
1 package Egg roll Sheets
1 oil for frying
1 maggi cube
2 Tablespoons soy sauce light

Instructions

Put the chicken in a saucepan and cover with water add the clove, bay leaf and black pepper.
Cook on medium high until the chicken is cooked through about 8-10 minutes
Remove chicken and using two forks shred the chicken and set aside
Put 3 tablespoons of olive oil to heat medium in a frying pan, fry the onion and garlic until fragrant.
Add in the cooked shredded chicken
Add in the Maggi cube and the diced potato cook stirring occasionally for about 8 minutes
Add in pepper to taste as well as the light soy sauce. Stir to combine
Add in the long beans and shredded cabbage mix to combine and cook 3 more minutes
Add in the spring onions and bean sprouts mix together and cook 1 more minute
Remove from heat and set aside until cool enough to handle
Add a heaping tablespoon into the middle of the egg roll paper. Make it like and envelope and then roll up as tightly as possible. Use your finger in some water to seal the edges
Repeat until all the filling is used up.
Put plenty of oil in your wok or deep fryer and fry until golden brown. Note that you can freeze any spring rolls you won't eat right away. They test best while hot just after frying.
Serve with a tomato chutney or sweet chili sauce.

Nutrition

Sudanese Eggplant Dip (Salata Aswad be Zabadi)

July 2, 2020 By Darlene at International Cuisine

Sudanese eggplant dip is called salata aswad be zabadi. It is a wonderful little dip that makes a lovely appetizer. It has an odd pairing of ingredients with tomatoes, peanut butter, eggplant and lemon juice among other things that end up blending together beautifully. The dip gets its creaminess from yogurt. Actually, these ingredients and flavors are quite common in African cuisine.

Sudanese eggplant dip would typically be served with flat bread called kisra. I actually tried to make the fermented sorghum bread, but the recipes I tried, failed. I ended up using naan bread and it was delicious.

You should eat this dish using bread to scoop up the dip, using only your right hand which would be customary in both countries. Actually, they would typically offer a handwashing prior to the meal.

Did you know that in Sudan there is a group of almost 200 ancient pyramids? They are called the Meroe pyramids, after the Meroitic Kingdom that reigned over the area for over 900 years. Built over 200 years age, they are a UNESCO World Heritage Site.

If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”. There you will find more authentic Sudanese recipes like ful medames and Sudanese peanut macaroons.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.5 from 4 votes

Sudanese Eggplant Dip (Salata Aswad be Zabadi)

A creamy and delicous dip that would make a lovely appetizer for any occasion.

Course Appetizer

Cuisine Sudanese

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 152kcal

Author Darlene at International Cuisine

Ingredients

2 eggplants
2 tsp tomato paste
1 Tbsp Peanut Butter
1/2 cup Yogurt
1/2 tsp Salt
1/4 tsp Black Pepper
1 clove Garlic minced
1 Lemon Juice of
1/2 Bell Pepper seeded
1 medium Tomato diced
1 Tbsp Oil for frying
1/4 cup Cilantro For garnish

Instructions

Peel and dice up the eggplants
In a skillet, heat the oil to medium high heat and add the diced eggplant.
Stir occasionally and cook until epplant softens about 20 minutes
In a bowl, mix together the tomato paste, yogurt, peanut butter and salt.
Add in the lemon juice and combine well
Gently stir in the green bell pepper and tomatoes, add in the garlic, black pepper and eggplant.
Garnish with cilantro and serve with some flat bread.

Nutrition

Sri Lankan Spiced Chickpeas (Kadala Thal Dala)

June 11, 2020 By Darlene at International Cuisine

Sri Lankan spiced chickpeas called Kadal thal dala is a very common snack. They are often served in little paper cones or bags straight from the fire. Chickpeas are a healthy snack and exceptionally tasty all spiced up. Sri Lankan spiced chickpeas are also served as a side dish.

Sri Lankan spiced chickpeas cook up in a jiffy especially if you use canned chickpeas. Of course, you can make them from dry chickpeas just follow the package instructions. What I love about this recipe is the versatility, feel free to add in more heat if that is your thing or spices that you like. The possibilities are simply endless.

Sri Lanka is known for its curries. Being part of the spice trade for centuries Sri Lanka is also known as the Spice Island. This recipe calls for curry leaf called karapincha which can be found in most Sri-Lankan gardens. If you don’t have access to these fresh leaves you can buy them dried here. I highly recommend you try cooking with curry leaves, they are delicious.

Black mustard seeds are also used in this recipe. The black seeds may be hard to find at your local grocery so you can get them here. If you can find yellow ones just double the amount as they are not quite as pungent as the black ones. Both colors pop while they cook when it releases the strong mustard aroma. Please note that both the curry leaves and the black mustard are used in the other dishes we made for our IC meal. Sri Lankan prawn curry and the Sri Lankan roasted curry powder.

Did you know that Sri Lanka is the world’s leading exporter of cinnamon spice? Sri Lanka contributes eighty percent of the world’s output. Do you know where cinnamon actually comes from? It actually comes from the inner bark of a tree. If you would like to learn more about this fascinating little spice island be sure to check out “Our Journey to Sri Lanka” you will also find more authentic recipes as well.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Sri Lankan Spiced Chickpeas (Kadala Thal Dala )

A healthy snack that cooks up in a jiffy!

Course Appetizer

Cuisine Sri Lankan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 84kcal

Author Darlene at International Cuisine

Ingredients

2 Tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
10 curry leaves
4 dried red chilies chopped into large chunks
1 large onion finely diced
2 15 oz. chickpeas cans (drained)
Salt to taste

Instructions

Heat the coconut oil in a large frying pan.
Fry the mustard seeds, cumin, curry leaves and chilies for around 30 seconds until you hear the seeds pop.
Add the onions and cook until soft and golden.
Stir through the chickpeas and add salt to taste. Sauté for a few minutes until heated through.
Serve warm as a snack or as a side to your meal.

Nutrition

Jamon Iberico and Manchego (cured ham and cheese)

May 14, 2020 By Darlene at International Cuisine

Jamon Iberico and manchego are two iconic tapas in Spain.

Jamon Iberico de bellota is the king of cured ham. It comes from the black hoofed pigs that roam the ancient oak forests called dehasas along the border between Spain and Portugal.

The Iberico pig are the original swine of Spain. They are big with slender legs and a long snout. Iberico pigs are black with very little hair. They have black hooves which is the source of the phrase “Pata Negra“. This distinguishing black hoof remains on the ham throughout the long curing process and distinguishes from other ham like the serrano.

The Iberico pigs are also much fatter animals which allows it to be cured much longer giving it a true distinguished flavor. “De belotta” indicates the diet of acorns another distinguishing element. After a long curing process the result is the most melt in your mouth bite of heaven, sweet, nutty and not too salty.

You will see Jamon Iberico hanging in every market in Spain. You can get a whole shoulder or a sample, I highly recommend you try it!

Jamon Iberico pairs perfectly with many Spanish cheeses but my favorite is Manchego.

Manchego comes from the La Mancha region of Spain. It is made from the milk of the sheep of the Manchega breed. It is a firm buttery cheese with a distinct flavor. Many well stocked grocery stores carry this cheese or you can pick some up here.

Simply slice up the Jamon Iberico and Manchego and serve on a wooden board it is the perfect way to start any meal. Oh, make sure you don’t forget the olives.

If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more tapas recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Garlic Shrimp (Gambas al Ajillo)

May 14, 2020 By Darlene at International Cuisine

Garlic shrimp or gambas al ajillo as it is called in Spain is another delicious tapa (appetizer). This is so quick and easy to make especially if you make it in a cazuela the little dish that goes from stove top to table top.

What I love most about this tapa is the sauce, it is garlicky and is perfect to dip a piece of bread in. Also in Spain this is typically made with very small shrimp so use those if you can find them, but any small or medium shrimp works great.

Spain with over 8000 kilometers of beaches is absolutely blessed with an abundance of seafood. It is such a treat to visit a local market to see what the catch of the day is.

Did you know that in Spain they don’t have a tooth fairy, rather a mouse by the name of Ratoncito Perez will leave you a gift for your tooth under the pillow. Another fun custom Spain has is consuming 12 grapes with every strike of the clock at midnight on New Year’s Eve, it is believed to bring good luck in the coming year.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Garlic Shrimp (Gambas al Ajillo)

A quick and easy tapa (appetizer) that is perfect to dunk a piece of bread into.

Course Appetizer

Cuisine Spanish

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings

Calories 329kcal

Author Darlene at International Cuisine

Ingredients

2 oz's small shelled shrimp (or as many will fit in a single layer)
2 Tablespoons olive oil
2 Tablespoons white wine
2 cloves garlic peeled and sliced
1 teaspoon parsley minced
Salt to taste
Serve with crusty bread for dipping

Instructions

Add the olive oil, wine, and garlic into the cazuela (or skillet if you don’t own a cazuela) and heat over medium heat to simmer.
Add in the shrimp, stir until the shrimp is cooked through and turns pink.
Add a pinch of salt and garnish with the fresh parsley.
Serve sizzling hot with some crusty bread to soak up that delicious sauce

Notes

Please note that this is for one serving so adjust for how many people you are cooking for.

Nutrition

Spanish Garlic Mushrooms

May 14, 2020 By Darlene at International Cuisine

This Spanish garlic mushrooms tapa is a quick and easy recipe that will delight the taste buds. What makes these garlic mushrooms so delicious is the use of a true Spanish sherry. This is not cooking sherry it is sometimes called Jerez which is the area where it originated, and is a fortified wine. Sherry was first produced in Spain and the process of making it was brought by the Moors in the 8th century.

This recipe for Spanish garlic mushrooms calls for a dry sherry I recommend Fino the driest of Sherries, you should be able to find it at your local well stocked wine store.

If you ever get a chance to visit Jerez de la Frontera in Spain, I highly recommend you take a tour at one or more of their famous bodegas for a fun sherry tasting experience.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.5 from 2 votes

Spanish Garlic Mushrooms

Make certain to use a real Spanish sherry, not a cooking sherry for an authentic experience.

Course Appetizer

Cuisine Spanish

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings

Calories 237kcal

Author Darlene at International Cuisine

Ingredients

3 Tablespoons extra virgin olive oil
½ lb. mushrooms stemmed and quartered
4 cloves garlic peeled and sliced thinly
2 teaspoons lemon juice fresh
2 Tablespoons Spanish sherry dry
¼ cup chicken or vegetable broth
½ teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes
Salt and pepper to taste
1 Tablespoon Parsley, fresh chopped finely
Lemon slices

Instructions

In a sautè pan, heat the olive oil until hot but not smoking.
Sautè the garlic for about 1 minute or just until fragrant
Add the mushrooms and cook 1 minute
Add the remaining ingredients except the parsley and lemon slices
Simmer for 2 minutes
Remove from stove and put into a tapas bowl.
Garnish with the chopped fresh parsley and lemon slices
Enjoy with some crusty bread, YUM!

Nutrition

Spanish Tortilla (Potato and Egg Casserole)

May 14, 2020 By Darlene at International Cuisine

Spanish tortilla is considered to be the national dish of Spain. Spanish tortilla is completely different from what you might think of as a tortilla. It is not a round disc made of either flour or corn, it is a delicious and savory potato and egg casserole.

This Spanish tortilla is a savory bite and is often served as a tapa as well as served for any meal of the day. It is a true comfort food.

This recipe is easy to whip up if you own a mandolin, which makes slicing up the potatoes a breeze. This is the one that I have and use often. If you don’t have one it is a nice addition to your kitchen arsenal.

Did you know that breaks, free time, and siestas are a huge part of Spanish culture, you will want one after you enjoy some tapas like this delicious Spanish tortilla. By the way they call the round corn or flour discs tortitas.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Spanish Tortilla (Potato and Egg Casserole)

A staple in Spain, and if you are not familiar with Spanish cuisine, you may be in for a surprise.

Course Appetizer

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 83kcal

Author Darlene at International Cuisine

Ingredients

4 medium potatoes
1 medium onion
1 cup olive oil
Salt and pepper
6 large eggs

Instructions

Peel the potato and onion. Slice thinly. It works great if you use a mandolin.
Heat the oil a large non-stick skillet over medium heat.
When hot add in the potato slices and onion slices.
Sprinkle with a good bit of salt and a pepper,
Using a wooden spoon gently turn the mixture in oil and adjust the heat so the oil is just bubbly but not too hot.
Keep turning the potatoes every few minutes until they are fork tender. You want them tender, but not brown.
While the potatoes are cooking you can beat the eggs in a large bowl with some salt and pepper.
Drain the potatoes into a metal colander and reserve the oil.
Wipe out the skillet with a paper towel.
Add in two tablespoons of the reserved oil and heat to a medium flame.
Add the potatoes and onions to the egg mixture and gently combine together.
Add this to the heated oil.
As soon as the edges start to firm, reduce the heat to medium-low. Cook for 5 minutes.
Using a rubber spatula run it along the edges of the tortilla.
You want to make sure it is completely loose and will slide easily from the pan.
Carefully slide it onto a plate. Cover it with another plate and holding them tightly together, invert them.
Add another tablespoon of oil to the skillet and slide the tortilla back into the skillet.
Cook another 5 minutes and then slide onto a clean plate.
Serve warm or at room temperature.

Nutrition

Spanish Octopus with Potatoes

May 14, 2020 By Darlene at International Cuisine

Octopus with potatoes called Pulpo Gallego in Spain comes from the northwestern Galician region. Octopus is a specialty and a common catch for local fisherman. This is a very popular tapa (appetizer) all over the country. One of my favorites!

Did you know that Spain is the largest producer of olive oil in the world? Spanish olive oil is exceptional and I recommend you use the real thing to drizzle over this amazing octopus with potatoes dish.

If you ever get the opportunity to visit an olive farm in Spain for tasting, I highly recommend you do. Olive trees abound in the beautiful country side of Spain. Here is a little olive grove near the hotel we stayed at near Rhonda, Spain. A perfect spot for a picnic don’t you think?

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 3 votes

Spanish Octopus with Potatoes

A scrumptious tapa (appetizer) that comes from the Galician region of Spain but beloved throughout the country.

Course Appetizer

Cuisine Spanish

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 33kcal

Author Darlene at International Cuisine

Ingredients

1 octopus
2 large potatoes
1 large white onion
1 teaspoon Spanish sweet or hot paprika or combination of the two
Water
Extra Virgin Spanish olive oil to drizzle

Instructions

Instructions:

If your octopus is not frozen it is best to freeze it first as it helps to tenderize it. Then the day before you want to prepare this, place the frozen octopus in a large bowl in the refrigerator to defrost. It will release a lot of water.
Fill a large pot with water, add the whole peeled onion and bring to a boil. Do not add any salt at this time.
When the water is boiling take the octopus by the head and gently dip the legs into and out of the water about 3 times.
This allows the skin to stay in tact during the cooking process.
Now put the whole octopus into the pot and boil for about 45-50 minutes.
Meanwhile you can peel the potatoes and cut them into slices.
The octopus is done when it is fork tender, remove it from the boiling water and set aside to cool.
Add the potatoes into the boiling water and cook about 10 minutes until tender.
While the potatoes are cooking you can slice up the octopus into ½ inch size pieces.
Arrange the potatoes on a platter and the octopus on top of the potatoes.
Add some salt, sprinkle paprika to taste and douse with some olive oil.
Dig in!

Nutrition

South African Biltong Recipe (Dried Spiced Meat)

April 16, 2020 By Darlene at International Cuisine

South African Biltong is a beloved snack throughout the entire country. It is somewhat similar to a beef jerky however the meat is air-dried as opposed to smoked. It is also flavored with a unique sweetness from brown sugar, spiced up with coriander, pepper and vinegar. These flavors come together to make a wonderful bite that truly grows on you. Once you start, you want another and another.

South African biltong was made out of necessity. For centuries it was a way to have protein along the trails when refrigeration had not been invented. Today it is mainly made out of beef as it is abundant but back in the day it was a way to cure meat especially from large African animals like kudu , springbok and wildebeest.

The word biltong comes from the Dutch, bil (buttock) and tong (strip).

Back in the day it was made during the cold winter months when the risk of bacterial mold would be at a minimum. It turns out the marination in vinegar and the spices especially coriander help to reduce bacteria as well.

Today South African biltong is made all over the world and beloved as a delicious snack. Fair warning it is addicting. You can easily make it at home and you should, a lovely treat indeed! I used these handy hooks to dry the beef. You will also need a mortar and pestle or a spice grinder and a fan.

If you would like to learn more about South Africa be sure to check out “Our Journey to South Africa”. You will also find more authentic South African recipes like Bobotie, yellow rice, and melktert.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.31 from 13 votes

South African Biltong

A delicious South African iconic treat you can make at home

Course Appetizer, Snack

Cuisine South African

Prep Time 30 minutes

marinating and drying time 4 days

Total Time 4 days 30 minutes

Servings

Calories 213kcal

Author Darlene at International Cuisine

Ingredients

2 lbs top rump beef
3 Tablespoons vinegar malt or cider
2 Tablespoons salt coarse
1 teaspoon black pepper ground
1 Tablespoon coriander seeds
1 Tablespoon Brown sugar

Instructions

In a dry pan toast the coriander seeds. Remove and grind with a mortar and pestle or spice grinder.
Prepare the meat by using a sharp knife and cut into one inch thick pieces along the grain of the meat and place into a glass container.
Combine all the spices including the vinegar and rub into the meat. Cover and let the biltong cure overnight in the refrigerator.
Remove the meat and pat dry taking care to not remove the seasoning.
Put each biltong onto a hook and hang it in a well aired, ventilated space with a fan blowing . Take care not to set the fan right at the meat. Make sure the pieces of the meat are not touching and place paper towels underneath the meat to catch any excess liquid.
It will take about four days for the meat to cure. You should not be able to feel any give in the meat when you pinch it, that is the indication it is done.
Once cured, you can cut the pieces into bite size pieces and savor the biltong!

Nutrition