Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
  
Bookmark and Share
Save in my
recipe box		 E-mail to a friend Print version Rate this recipe
    QUAILS EGG, CHERRY TOMATO AND BROCCOLI BROCHETTE     

   Ingredients :
 
12 quail´s eggs, cooked and peeled
12 cherry tomato, halved (don´t half tomatoes if they are too small)
12 broccoli, small florets, cooked until crisp tender
Anchovies, optional
Mayonnaise
Parsley, finely chopped
Garlic, crushed
1 – 2 fresh yellow ají, seeded and deveined, finely chopped
12 small wooden skewers
Salt
Pepper

   Preparation:

Place eggs in a saucepan, cover with cold water and bring to a boil. Cook 4 minutes and remove pan from the heat. Drain hot water and rinse eggs under running cold water. Peel.
Thread ½ cherry tomato, 1 egg, ½ cherry tomato, 1 broccoli florets and anchovy if desired.
Arrange on a serving platter and serve with mayonnaise seasoned with salt, pepper, garlic, parsley and fresh yellow ají.
        12 skewers
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved