Bacon wrapped chicken rolls with cheese and ham

Bacon wrapped chicken rolls with cheese and ham

Ingredients (4 servings)   (Receta en español aquí)

12 thin fillets of boneless skinless chicken breast   (I cut larger fillets into strips)

4 slices of havarti cheese (cut each strip into 3)

4 slices of ham (cut into 12 strips)

12 slices of bacon

Salt and freshly ground black pepper to taste

100 ml white wine

100 ml brandy

Toothpicks

Directions

Preheat oven to 350 ºF (180 ºC)

Slice the chicken breast and season a little with salt and pepper to taste.

Cut ham and cheese about the size of the chicken strip.

Roll the chicken with the ham and cheese.

Wrap with a slice of bacon, and secure with toothpicks.

Arrange chicken rolls in a baking dish and pour over the white wine and brandy.

Bake around 30 minutes, until bacon is crisp and the chicken is no longer pink.

Serve immediately and enjoy.

Tuna and hard-boiled egg pate

 

Receta en español aquí

This pate is easy to prepare and very versatile, it’s perfect for sandwich filling or canapes.

Black olive penguins

Receta en español aquí

I have seen so many versions of these little penguins that I can not remember, but  I wanted to make them since the first time, although I always left them for another day ...

Excalibur canapes

Receta en español aquí

Ingredients

A bag of Bocabits (Spanish wheat snacks)

1 Greek yogurt without sugar

2 pickled green chillies (Guindillas) without seeds

Cheese in slices (havarti) 

Chive

Fish roes, black

Toothpicks (instead of swords)

Directions

Remove the seeds from the pickled green chillies, chop finely the chillies and blend with the Greek yoghurt. Set aside.

Put together 3 or 4 slices of cheese and cut squares, big enough to place the bocabit and the toothpick.

Assemble all canapes but without the filling. 

Fill the canapes with the yoghurt and chilli sauce just before serving, so the bocabits are crunchy. Garnish with chive and fish roes. And enjoy!

Easy canapes - Part 1

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Receta en español aquí

This recipe is so simple that  I’m gonna fill this post with a little of history.

The camembert began to be made in the late 18th century at Camembert, a  village in Normandy,  northern France, from which it takes its name.