Stuffed Lemons, Beetroot Tartare And Wrapped Asparagus. Easy Party Food Ideas For Recipes At Home

What makes beetroot tartare so tasty is its different structures and diverse flavors. The beetroot and raspberry cubes are nice, sweet and fresh, with a slight sourness. Plus spicy and creamy pea cream. And finally, crunchy, caramelized pecan pieces. A great combination, if I may say so myself!
This beetroot tartare is delicious!

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00:00 Intro
00:12 Beetroot tartare with pea cream and caramelized pecans
https://fajerki.pl/2024/03/12/tatar-z-burakow-z-kremem-grochowych-i-karmelistycznymi-orzechami-pekan/
Ingredients:
– 1 small bag of arugula
– 3 cooked beets, vacuum packed
– 1 tablespoon of balsamic vinegar
– 1 tablespoon of extra virgin olive oil
– 125 grams of raspberries
– 150 grams of canned or frozen peas
– 1 tablespoon of chopped fresh mint
– 125 grams of mascarpone
– 3 handfuls of unsalted pecans
– 3 tablespoons of honey
Instructions
Place the mint and peas in a food processor and process until the peas are completely fine. Then add the mascarpone and turn on the machine until everything is mixed well. Do not run the machine longer than necessary for the cream to remain hard.
Cut the beets into very small cubes and put them in a bowl. Set 4 raspberries aside and cut the rest into small pieces. Add them to the bowl with the beets. Add balsamic vinegar and olive oil and mix everything well.
Divide the arugula between plates. Place the ring in the center of the plate and fill it halfway with the beetroot and raspberry mixture. Press a little. Then put some pea cream on top and smooth it out. Sprinkle a layer of caramelized pecans and decorate with a raspberry. Repeat this step for all plates.

02:54 Stuffed lemon with tuna
https://fajerki.pl/2024/03/12/nadziewana-cytryna-z-tunczykiem/
Stuffed lemon with tuna and Greek yogurt is a piece of the Mediterranean on your plate!
Ingredients:
– 3 fresh lemons
– fresh basil
– 1 package of Greek yogurt
– 1 package of fresh cream cheese
– 1 can of tuna
– capers
– garlic powder
- salt pepper

Here's how you do it:
First, we'll start with lemons. Wash thoroughly under the tap and then cut off the cap from the top with a sharp knife. Now we carve out the lemon. If you have a small hand-held lemon juicer, use it to squeeze the lemon. Be careful not to damage the skin. Using a very sharp knife, cut off the zest and remnants of the lemon from the inside. I rinsed them again under cold water to make sure they were completely clean.
Take a large bowl and add the yogurt, fresh cream cheese and drained can of tuna. Mix this until you get a smooth mixture. Season with salt and pepper and a few tablespoons of lemon juice.
Then finely chop a few basil leaves and finely chop the capers. Add this to the tuna mixture and mix briefly.
Transfer the filling to a pastry bag and carefully fill the lemons until they are full.

4:49 Asparagus in smoked meat with mayonnaise, tuna and egg
These lovely glasses with asparagus tops, smoked meat and tuna mayonnaise are easy to prepare, delicious and perfect for the Easter table! Or simply as a snack during asparagus season.
https://fajerki.pl/2024/03/12/szparagi-w-wedzonem-miesie-z-majonezem-tunczykiem-i-jajkiem/
Ingredients
Tuna paste:
– 1/2 can of tuna
– 2 tablespoons of mayonnaise
– 1 tablespoon of yogurt
– 1 teaspoon of horseradish paste
– 2 anchovy fillets
– a teaspoon of lemon juice
– salt and pepper to taste
– chives for decoration.
– capers for decoration
Instruction:
Also cook the asparagus tips. First, I cut them off the stems because I want to cook them for a shorter time, about 5 minutes. Nice if they still have some bite. Remove the buds from the water and drain on paper towels.
In the meantime, prepare the tuna mayonnaise. Place all ingredients in a blender and mix until smooth. Add lemon juice and salt and pepper to taste. Put it aside.
Place the tip of the asparagus on the slice of smoked meat and fold it like an envelope.
Put some tuna mayonnaise in the glasses. Then add the chopped egg and carefully arrange the asparagus in the smoked meat. Garnish with chives and caper apple.

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