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Banderillo 1
(each recipe 8 pcs)
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If shown, hover  = photo  = conversion
© Janneke's Recipe pages - recipe tapas, party food
How to prepare:
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asparagus, shrimp and egg
2 (green) asparagus
8 cooked shrimps
4 quail eggs
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Break the ends off the asparagus and cut the stems diagonally in pieces of 3 cm.
Cook 1 minute, drain and dry on kitchen paper.
Peel the cooked shrimps. Half the (cooked-6 minutes) quail eggs.
Thread a shrimp, an half egg and an piece asparagus to cocktail sticks or skewers.
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olive, onion and bell pepper
4 olives, 4 cocktail onions
4 anchovy fillets, 1 gherkin
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Half the olives and anchovy fillets.
Cut the bell pepper in 8 pieces.
Cut a gherkin in 8 pieces and half the cocktail onions.
Thread half a olive, bell pepper, gherkin, onion, anchovy fillet and caper to cocktail sticks or skewers.
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tuna and bell pepper
4 stoned olives
50 gr
 tuna
1 gherkin
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Half the olives. Cut the bell pepper (canned or according to recipe) in 8 pieces. Cut the cooked (fresh) tuna in 8 pieces. Cut the gherkin in 8 pieces. Thread a
half olive,
wrapped bell pepper, tuna and gherkin to cocktail sticks or skewers.
First published: April 12, 2003, Netherlands
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