Tag: Pate

This mushroom and cashew pâté is ideal for those days when you don't feel like cooking a lot but it seems something appetizing. Cooked with a tasty stir-fry, the flavor of this spread is warm and aromatic, with a semi-sweet touch and a variety of nuances that give it a delicate and velvety flavor that is very tasty.

The pates are, thanks to the infinite combinations of ingredients they accept, one of the most versatile foods that exist, allowing us to enjoy from a classic hummus to a delicious red pepper pate with mushrooms and tofu , as well as this exquisite dry tomato pate to the pepper.

The Baba ganoush or Mutabbal betinjan is a very creamy pâté made from roasted eggplant, very traditional from the Levantine cuisine of Jordan, Lebanon, Israel, Palestine, Syria and southern Turkey; although its preparation is also very typical in the Maghreb countries.

This is a pate with spicy and very aromatic flavor, where the sweet notes of carrot and cashew contrast with the exotic and intense curry nuances.

The muhammara is a very creamy Arabic pate made with peppers and nuts that, although very popular throughout the Middle East, originates in Aleppo, Syria.

The pate of dried tomatoes and almonds is a simple and quick recipe that, in addition, is always a guarantee of success. Another point in favor of this pate is that it is made from very few ingredients, although the intense flavor of these makes it very difficult to stop once you start eating. And it's really delicious!