The idea for this clever way of serving smoked salmon comes from the lovely Terry, who many will know from the Canapease classes. There are lots of variations of the full size version but this is a brilliant way of putting a new spin on an old favourite canapé. These keep well in the fridge, are easy to put together and most importantly, taste very delicious. Ingredients- makes 12 2 mini croissants (cooked if frozen - mine were from Waitrose and were frozen) 25-30g smoked salmon 2 tbs cream cheese Cucumber slices, thinly cut Zest of 1 lime Salt Method Cut the croissant in half horizontally and then cut as many bite size triangles as possible out of each piece. I managed 3 or 4 out of each
We demonstrated these mini caprese at a recent class and everyone seemed to enjoy them. They look rather dramatic and are easy to make........ until you get to the balsamic pearls. Performing a bit of molecular gastronomy in your kitchen isn't for everyone, but it could bring out the wacky scientist in you. Watching the tiny balls of balsamic gel float slowly through the chilled oil gives an enormous sense of achievement. It really is fun. But if you don’t want to risk it and can think of better ways to have fun, the larger Waitrose stock Belazu Balsamic Pearls. They are great for adding a bit of a wow to any food presentation, not just canapés. Ingredients Cherry tomatoes Cherry moz
I know I start nearly every recipe off by stating how easy it is, but this one is super easy and super delicious and there are lots of short cuts that can be taken. Just bake some crostini (or buy ready made). Whizz the hummus up in a food processor (or buy ready made) and chop or whiz the salsa in a food processor. The taste is really bright and zingy and really cheers up another dull January day (or any other day). Ingredients - makes about 20 1 small baguette Olive oil For the hummus 100g chickpeas 1 tbsp tahini 1 tbsp lemon juice 1 tbsp olive oil 1/2 tsp sesame oil 1/2 tsp ground cumin 1/8 tsp salt (preferably smoked) 1 tbsp chickpea water For the salsa verde 10g parsley 1/2 preserved
Now that all the cooking for Christmas and New Year parties is behind us, I felt the next canapé should be easy and quick to throw together, and a real treat. And here we are, a sweet canapé or coffee-time cake that is totally moreish. Use any nuts you like, but in my opinion pecan are hard to beat, butter, flour, icing sugar and vanilla. Hold the diet for a bit ...... Ingredients - makes about 25 125g unsalted butter, cubed and at room temperature 100g pecan nuts (or your favourite nut) 65g icing sugar (plus extra for dusting) 165g plain flour 1/2 tsp vanilla bean paste Pinch of salt Method Heat oven to 180° (160°fan) Spread the pecans out on a baking sheet and cook for about 8 minutes.
