These risotto filled mushrooms are unbelievably good and make great prepare ahead party food for cooler nights. They are easy to put together and will keep well in the fridge until you need them. Just make a simple risotto, wipe clean some small chestnut mushrooms, fill them with the chilled risotto and bake. Sprinkle with some magical Truffle Dust and then wait for the compliments. Many people are nervous of re-heating rice, but it isn't the re-heating that causes the problems, it is the chilling. All you have to do, for this dish or any other time you need to get ahead with risotto,, is to slightly undercook the rice, then spread it out on a lined baking sheet and cool it as quickly as p
We went to a fun restaurant in Chelsea the other day called Sticks’n Sushi (definitely worth a try if you are in the London area, there are a few of them I think) and one of the many delicious dishes we ate was a sweet potato skewer. I thought it would be a great idea for a make ahead canapé. I have fiddled around a bit, tasted quite a few and have settled on this. We all think it works. I hope you like it too: Ingredients - makes about 12 with a medium (about 350g) sweet potato 1 sweet potato 4 tbsp mirin 3 tbsp soy (use Tamari for a gluten free version) 2 tsp soft brown sugar 1 tsp finely grated ginger 1 small clove garlic, finely chopped 1 spring onion Sesame seeds Method To make th
This idea came from my neighbour Helen. It is similar to the Crab with Limes but we have substituted the crab with prawns and added creamy avocado for extra yummy taste. The lime slice creates a delicious citrus flavour burst as you slide the prawn salad into your mouth. Using tiger prawns rather than smaller prawns gives a meaty texture, but the small prawns work as well. It is really quick to throw together and keeps well in the fridge for at least 4 hours, the lime juice and mayo keep the avocado from turning brown. Ingredients - makes 24 100g cooked prawns, tiger or small 1/2 avocado, diced 2 tbsp mayonnaise 4 or 5 limes 1 tsp lime juice Zest of 1 lime Half a teaspoon sweet chilli s
If you like tapenade, this recipe is very tasty and is great for vegetarians and vegans too. I made it for guests last night and my harshest critic (my son) enjoyed several, so I can definitely say it went down well. Using good shop bought tapenade and ready rolled puff pastry makes it a very easy canapé. The tapenade was homemade, the recipe is below, but the puff pastry is Jus-Roll. Making it would have been a step too far. Any left over tapenade (and there will be plenty) keeps well and makes a great dip. Ingredients 1 pack Jus-Roll puff pastry 1 jar good quality tapenade (Olive Branch Kalamata Tapenade is a vegan variety) or home made Flat leaf parsley Fresh fig or red pepper Tapena
