Yes, I know that I am a little late to teach the starters did it on Christmas and New Year, but as to all other time, so I want that you can see and I explain a bit how I did. We start with some easy
(edge \u200b\u200bof the photo) are a canape SEAFOOD MOUSSE WITH Colored eggs served in a mirror (it is very shocking, but that if given a job that you do not leave any trace. ..). Seafood mousse is as easy as crushing 200 grams of crab sticks, a tin of mussels naturally drained, a can of drained natural cockles, three tablespoons of mayonnaise and two boiled eggs, you can do in advance and is very good. The cakes are purchased, without further complications:
These are (at the ends of the picture) my famous cockle SHOTS WITH SAFFRON CREAM Infusion (with them last year won a trip to London in a contest English Cut) is a cream that infuse herbs (chives, parsley, basil ...) and then mixed with the liquid from the clams open (a little water and dry white wine) or cast leads the cockles above and sprinkle with chopped chives.
's serve in a shot cups and a long spoon, trays are slate. They are yummy, because they have all the taste of the sea of \u200b\u200bclams in a creamy froth:
I present to BLACK PUDDING WITH CHOCOLATE AGAR AGAR-ACID AND ON APPLE sweet biscuits (I know that you saw in another post, but I can not resist ponéroslos with how good they are), if I know that sounds strong as the sausage, but to me that I do not like black pudding and I love it because it is diluted with caramelized onions and just for that change as much flavor, takes over and is topped with pine torch. Under agar-agar carrying a sour apple (using the agar-agar and gelatin are not conventional because it is served hot and not last)
I make in ice cube trays with round shape, freeze and stripping on biscuits made with sweet pastry, so you have the contrast of salty black pudding with apple acidity and sweetness to the cookie. Impressive!:
skewer so appetizing This is simply a Creampie SEAFOOD (the frying did heads of prawns, flamed with brandy and adding water and cooking them 20 minutes, then crush, Strain the broth and mix it with a sauce made with vegetables you have, garlic, onions, peppers, carrots, leeks, chives, etc. in short, what you find in the refrigerator and if you like, you put some crushed cayenne to give it a little itch, ummmm), put in some colorful containers in my case a really cute porcelain snails, and shashlik is a queue of prawn or shrimp on a skewer, pan Slate is:
