Bresaola Rolls

We are away in France for a few days staying in a lovely farmhouse, so canapés need to be even quicker and easier than usual. I hoped I might be able to get some fresh figs or some baby peppers, but I was unlucky in my search. Fortunately a pack of bresaola, air-dried salted beef, came to the rescue. Any salad or crunchy vegetables can be used and using a cream cheese helps the rolls stay put. I left them in the fridge overnight and they were fine, but they are so quick to put together, making them ahead is hardly necessary. Ingredients 1 pack bresaola 40 gms cream cheese A small handful of rocket Red pepper, halved, seeds and core removed and finely sliced 1 lemon, zested 1 tbsp ch

Chorizo Tartlets

Crunchy, soft, sweet, salty and totally moreish – maybe double up this recipe and make 24. These little chorizo tartlets are one of my family’s favourites. As always, they are ‘make ahead’ and pretty easy to prepare too. Give them a try... Ingredients - makes 12 One pack finely sliced chorizo slices (6/7 cms diameter, not the smaller ones) 6 cherry tomatoes Olive oil Icing sugar – optional 25 gms feta cheese Basil leaves Seasoning 12 hole mini muffin tin Method Heat oven to 190. Press the chorizo slices gently into the mini muffin tin as neatly as possible. Cook for between 5 and 8 minutes, checking every few minutes, different varieties seem to cook at different rates and some burn

Kiln Roasted Salmon & Potato Salad

These easy little bites are quick to make and are full of flavour. They keep beautifully in the fridge for up to 24 hours, so are definitely make ahead. The salmon mix is also delicious served on a toasted slice of sourdough with a handful of rocket or watercress. Ingredients - makes 12 60 grams kiln roasted salmon 6 small new potatoes 2 tbsp creme fraiche 2 tsp chopped dill 1 small spring onion Zest of half a lemon Small handful broad beans Salt and pepper Method Steam or boil the potatoes. When cool enough to handle, cut them in half lengthwise and scoop out the middle, leaving a neat border of potato. Flake the salmon, mix gently with the creme fraiche, dill, chopped spring onion

Cherry Tomato Cocktails

These are really easy to make. The fiddliest part of these little tastes of summer is scooping out the insides of the tomatoes. A sharp knife, tiny spoon and fingers makes the best job of it. The good news is that afterwards the tomatoes keep happily in the fridge for a day or so with their lids placed back on top to stop any drying out. This recipe makes a delicious starter as well. Just increase the quantities as shown below. Ingredients - makes 16 16 Cherry tomatoes 1 small stick of celery, chopped 1 section firm avocado, about 1/8th, chopped 1 tbsp Coriander, finely chopped Chives, cut into even lengths approx 3 cms 20gms approx cooked king prawns For the dressing mix together:

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