Cucumber Canapes

Ingredients:

• 2 cucumbers
• 2 tbsps olive oil
• 6 cloves garlic, finely chopped
• 1 small white onion, chopped
• 2 chorizo de Bilbao, diced
• 3 pcs sweet ham, diced
• 1 cup chicken stock
• 1 cup canned crushed tomatoes
• 1/2 tsp each of fresh thyme, rosemary and oregano, finely minced
• salt and pepper to taste
• 1/2 cup mozzarella cheese, grated

Procedure:

1. Preheat oven at 350 degrees Fahrenheit.
2. Slice cucumbers lengthwise. Scoop out seeds then slice into bite-size boats. Set aside.
3. Saute garlic and onion n olive oil ntil aromatic. Add chorizo and ham. Saute for 2 minutes. Pour in chicken stock. Follow with crushed tomatoes and herbs. Mix well. Bring to boil then simmer until almost dry. Season to taste.
4. Scoop a small amount of cooked mixture on each cucumber boats. Top with cheese.
5. Bake until cheese melts and lightly browned.

Asparagus and Mint Fritatas

Ingredients:

• 200 grams fresh asparagus, chopped
• 2 whole eggs plus 3 egg whites
• 2 tbsps light sour cream
• 2 tbsps skimmed milk
• 1/8 cup Parmesan cheese, grated
• 2 tbsps mint leaves, finely chopped
• salt and pepper to taste

Procedure:

1. Blanch asparagus in a pot of lightly salted boiling water for 3 minutes. Dain and cool in an ice bath. Drain well and pat dry with a paper towel.
2. Get a nonstick muffin pan and divide asparagus equally in each cup.
3. In a bowl, beat whole eggs and egg whites together with sour cream and milk. Stir in the Parmesan cheese and mint. Season with salt and pepper. Pour mixture into muffin pan.
4. Bake in preheated oven at 400 degrees Fahrenheit for 15 minutes or until firm and lightly golden.
5. Carefully remove fritatas from the pan and cool slightly before serving.