Baked Pitta Crisps

These little pitta crisps are a healthy nibble or are great to serve with dips such as: Anchovy dip Basil and pine nut dip Sour cream and chive dip Pitta can be kept in the freezer until needed and then the baked pitta are quick to make and will stay fresh for 2 or 3 days. Below is a selection of flavourings, but there are many other possibilities. Ingredients 1. 1 pitta 1 tbsp olive oil 0.25 tsp chilli powder Pinch salt 2. 1 pitta 1 tbsp olive oil 1 tbsp sesame seeds Salt and pepper 3. 1 pitta 1 tbsp olive oil Salt and pepper 4. 1 pitta 1 tbsp garlic infused olive oil Salt and pepper Method Heat the oven to 190°c. Cut the pitta in half to form 2 pockets. Cut through each pocket. There wi

Peanut cookies

If we have biscuits in the cupboard we eat them, so if someone calls in unexpectedly, the biscuit tin is always empty - how unwelcoming is that. I have a good friend who always has cookie dough in her freezer, so I decided to try to follow her organised example. I started searching for a recipe that fits the bill, and this one from BBC Good Food does that and more. You can bake it as a cookie or smaller as a crunchy petit four. It only has 3 ingredients, lives happily in the freezer until needed and takes less than 10 minutes to prepare and pop in the oven. Serve with a delicious glass of chilled dessert wine. Perfection. I do agree, there is a lot of sugar in the recipe..... but they

Cherry tomatoes with falafel spices

This tomato canapé was inspired by the delicious falafels served from Chef Ozi’s Levantine Street food truck. They were so delicious I decided to try out a canapé version. The list of ingredients might look long, but it’s mainly just mixing things together. I hope you like it - and I hope Chef Ozi does too! Ingredients 24 even sized cherry tomatoes 0.25 tsp ground cumin 0.25 tsp ground coriander 0.25 tsp dried chilli flakes 0.25 tsp sumac 0.25 tsp salt For the hummus: 50g tinned chickpeas, rinsed 1 tsp tahini 1 tsp olive oil 0.25 tsp lemon juice Pinch chopped garlic 0.25 tsp ground cumin 2 tsp water Pinch of salt For the cucumber: Small piece of cucumber 40g Greek yoghurt 3 or 4 drops of T

Teriyaki Salmon

This canapé needs to be cooked at the last minute, but mixing the marinade, cutting the salmon and spring onion and lining the tin can all be done hours ahead. To simplify even further you can buy teriyaki sauce, but it’s super easy to make your own. It’s a great main course as well, the amounts here will serve one with some rice and maybe some steamed asparagus or broccoli - healthy too. Ingredients - makes 10 pieces 120g middle cut salmon 2 tbsp soy sauce - gluten-free versions available (such as Kikkoman) 1.5 tbsp mirin or rice wine vinegar 2 tsp brown sugar 1 small garlic clove, crushed 1 tsp finely grated ginger Black sesame seeds 1 small salad onion Method To make the marinade, heat t

Prawn and Mango Skewers

As we are still feeling pretty summery this weekend I thought an easy refreshing canapé might be called for. This one takes just 10 minutes to make and can be made hours ahead and stored in the fridge. It is based on a prawn and mango salad, so if you don’t need a canape right now, make up the salad, it is delicious. Add some cooked and cooled noodles and perhaps some strips of red pepper or carrot or mange tout, in fact add any salad ingredient you have to hand. Drizzle over the dressing and finally add a sprinkle of chopped coriander. Whether you choose the canapé or salad, they are quick to prepare, make ahead, healthy and (minus the noodles) gluten free ....sorted. Ingredients 12 c

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