Roasted Karnabahar (cauliflower)

Inspired by a delicious dish from Tabure (Turkish restaurant in Berkhamsted, UK), this can be served as a canapé or as part of a meze, perhaps with some hummus and pitta and maybe some fried halloumi. I wasn't too sure what spices were in the restaurant version, but I have used dried cumin and dried coriander with a pinch of dried chilli. I think this works. It's a quick and easy recipe, without too many ingredients and it's really tasty. Give it a go. Ingredients (serves 4) 12 Cauliflower florets (bite sized) 1/4 tsp dried cumin 1/4 tsp dried coriander 1/4 tsp dried chilli flakes Salt 2 tbsp olive oil 2 tbs raisins 2 tbsp pine nuts Method Warm the spices gently in the olive oil and add th

Savoury Courgette Cakes

This recipe is a great way to use some of the lovely courgettes that are in season at the moment. These delicious little cakes are quite mild in flavour, just add a slightly larger pinch of chilli flakes if you want a bit more zing. The uncooked cakes keep well in the fridge overnight, so they can prepared well ahead of time. Alternatively, make and cook them straight away and serve them warm or at room temperature. Canapé sized, they are a moreish mouthful, or make them a bit larger and serve, with salad, as an easy starter. To make a vegetarian version use Gran Moravia rather than Parmesan. Gran Moravia is a vegetarian hard cheese made using vegetable rennet. Ingredients - makes 16 canapés

Smoked Salmon Rolls

These pretty little stacks of vegetables wrapped in delicious smoked salmon are a breeze to make and they can be varied. Sugar snap peas, cut lengthways into strips look very effective and taste good. So does asparagus, although it may need steaming slightly. Avocado is another good addition, but make sure it is ripe but still quite firm or it can go mushy. I have found that the vegetables I have used keep well, so if you need to make these several hours ahead, maybe stick to the selection below. Ingredients - makes 15 100 gms lightly smoked salmon 1/4 yellow pepper, medium sized 1 stick of celery 1/4 ridge cucumber A few sprigs of fresh dill 1 preserved lemon Lemon juice Black peppe

Watermelon Gazpacho

The full size version of this recipe was given to me by a good friend, who is a brilliant innovative cook. It is such a pretty soup, loved by all, so I decided to scale it down and make a canapé sized version. It is very easy to put together, the hardest part is getting all the pesky seeds out of the watermelon. As always, it is a make ahead recipe and the completed soup will sit happily in the fridge overnight. It is suitable for vegetarians, vegans, gluten free and for anyone on a raw food diet – lots of boxes ticked. Serve very chilled in shot glasses to show off the beautiful colour. Ingredients - makes 12 canapé sized (depending on size of glasses), or serves 4 as a starter 450gms wat

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