I think I could be Spanish, but certainly not like how Barbarella Penelope Cruz is spanish 🙂 [Noose Fans you know what i’m torking a-bau *wink*] I’m referring to spanish food (and on a separate note – siesta) tendencies – Tapas! Interestingly, I’ve read in Wikipedia that tapas originally comprised of slices of bread or meat which were used to cover the glasses of sherry drinkers in between sips. But now tapas has evolved and a variety of them can be pieced together to complete your entire meal! Like canapes, if you are planning for tapas to be the main meal cater for about 15 servings in total per person, and about 10 servings in total per person if tapas is your appetizer. So if you’ve got 5 different types of tapas/ canapes, prepare at least 3 pieces per person 🙂

This last weekend, R and I had the sudden urge to go ‘Spanish’ for our pre-dinner menu with 2 types of Tapas which were really a cinch to do + is likely to get full marks from your guests 🙂

Tomato Basil Bruschetta

Serves 4

Equipment Needed
Chopping Board
Chef’s Knife
Spoon
Medium Bowl
Baking Tray

Ingredients
4 medium tomatoes (pulp removed and diced)
5 basil leaves (finely chopped)
A good glug of olive oil (enough to coat)
1 baguette (sliced)
Butter for spreading
Sea salt
Cracked black pepper

Method
1. Spread butter on all baguette slices and lay them out on a baking tray.

2. Toast the bread in an oven at 180°C for 4-5 minutes or until lightly browned.

3. Place the diced tomatoes, chopped basil and the olive oil in a medium bowl and mix thoroughly.

4. Add salt and black pepper to taste.

5. Spoon the tomatoes onto the baguette slices. Serve immediately.

Toro Kyuri Mayo to Kyabia no Taruto
(Tuna Mayo and Japanese Cucumber Tartlets topped with Lumpfish Caviar)

Serves 4

Equipment needed
Chopping Board
Chef’s Knife
Can Opener
Medium Bowl
Spoon
Teaspoon

Ingredients
1 can of tuna
About 2 tbsp of Japanese mayonnaise
1 dessert spoon of soya sauce
A dash of white pepper
1 Japanese cucumber (finely diced)
About 20 savoury tart shells*
Lumpfish caviar (as a garnish)

Method

1. Mix tuna, cucumber and mayonnaise in a bowl.

2. Add in the soya sauce and white pepper and mix well.

3. Spoon the tuna mixture into the tart shells and garnish with some lumpfish caviar.

4. Tadah! Time to serve!

*Note: These tart shells are store-bought from Phoon Huat (they have several locations all across Singapore). It’s so much more convenient that way! Phoon Huat sells tart shells in packs of 30 and you can choose either savoury or sweet ones depending on what you’re making that day. Put your hands up if you are a lazy gourmet like me! 🙂