Wednesday, 25 November 2015

quick and easy canapes

Getting ready for Christmas and the holiday season with a few quick and easy canape recipes.  All ready in less than 30 minutes. Canapes need to be packed with interesting flavours and textures and easy to hold and eat without dropping too much on the floor! These recipes can easily be rounded up or down depending on how many canapes you would like to make. Happy holidays! 

canapes, easy canapes, appetizers, party food, Christmas food, holiday food, recipes, pastry, vegetarian, endive, chicory, Guardian Food, rosemary, lemon zest, labneh, creme fraiche, sesame seeds, onion seeds, smoked paprika, tomato, blue cheese, pear, dried cranberry, pangrattato, breadcrumbs, puff pastry, bacon, walnuts, creme fraiche, mint, rosemary,maple syrup,
endive with blue cheese, pear, cranberry & rosemary garlic breadcrumbs
endive with blue cheese, pear, cranberry & rosemary garlic breadcrumbs

The endive leaves provide a natural container for the classic combination of blue cheese and pear. The strong cheese contrasts so well with the fresh crunch of the pear. The bitterness of the endive and crisp garlic and rosemary breadcrumbs 
adds to the interesting mix of flavours and textures. 

You can easily scale this recipe up depending on how many you would like to make. 


makes about 10


ingredients:

1 endive (leaves separated)
1 pear - cored and thinly sliced
40g blue cheese
30g fresh breadcrumbs (roughly torn, not too fine)
25g dried cranberries
1 tbs maple syrup/honey
1 tbs chopped fresh rosemary
1 whole garlic clove
1 tbs oil

method: 


heat the oil in a frying pan before adding the breadcrumbs, garlic clove and chopped rosemary. Fry for a couple of minutes until the breadcrumbs are golden brown. Remove the garlic clove, tip into a bowl and allow to cool slightly


crumble the blue cheese and add to the breadcrumbs along with the cranberries and stir well.


add a pear slice to each endive leaf and a spoonful of the cheese, breadcrumb and cranberry mix


drizzle with maple syrup/honey and serve


variations: 

add some chopped cooked smoked bacon or chopped pecans and walnuts to the mix too

a fresh goats cheese instead of the blue cheese works really well



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tomato, creme fraiche & mint feuilletes

tomato, creme fraiche & mint feuilletés 


The little tomato and creme fraiche pastries are topped with onion and sesame seeds and finished off with a sprinkling of fresh chopped mint too. 


makes about 20


ingredients:

1 sheet ready rolled puff pastry
1 large tomato chopped
2 tbs creme fraiche
1 tbs sesame seeds
1 tbs onion (nigella) seeds
2 tbsp chopped fresh mint
1 beaten egg

method:


preheat the oven to 200C/gas 6


cut the puff pastry into 2.5 inch squares and place on a lined/non-stick baking sheet


add 1/2 tsp of creme fraiche to the centre of each square, followed by a piece of chopped tomato


fold the corners towards the centre of the pastry square. the filling should still be visible


brush the feuilletés with the beaten egg and sprinkle with the onion seeds and sesame seeds


bake for 8-10 minutes or until golden. Sprinkle with the fresh mint and serve hot or cold



canapes, easy canapes, appetizers, party food, Christmas food, holiday food, recipes, pastry, vegetarian, endive, chicory, Guardian Food, rosemary, lemon zest, labneh, creme fraiche, sesame seeds, onion seeds, smoked paprika, tomato, blue cheese, pear, dried cranberry, pangrattato, breadcrumbs, puff pastry, bacon, walnuts, creme fraiche, mint, rosemary,maple syrup,
hit smoked paprika, fennel seed & labneh pastries

hot smoked paprika, fennel seed & labneh pastries


a great way of using up odds and ends of pastry, and you can play around with different seeds and spices too. They would be delicious with a sprinkling of za'atar or ras al hanout too.  These are super quick to prepare and just take a few minutes to crisp up in the oven. 


makes about 20-30 pastries


ingredients:

1 sheet ready rolled puff pastry
2-3 tbsp labneh (thick strained yogurt) or thick Greek yogurt
1 tbs hot smoked paprika
1 tbs fennel seeds
zest of 1 lemon

method:


preheat the oven to 200C/gas 6


lay the pastry sheet out and spread the labneh evenly over it. Sprinkle with the hot smoked paprika, fennel seeds and lemon zest


cut the pastry into 2 inch strips lengthwise and cut into rough shapes at different angles


bake for about 7-10 minutes or until crisp and golden


serve hot or cold 


variations: 


sprinkle with za'atar or ras al hanout spice mixes.


orange zest would be great too


add sesame or poppy seeds




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Sunday, 22 November 2015

Parkin

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Parkin

A spicy seasonal bake, the parkin is flavoured with ginger, black treacle, and golden syrup. I add a few sultanas, orange zest and cinnamon to mine too for extra sweetness and spice.

The parkin is a traditional British cake, often served during the winter months and in particular on Bonfire night.  It's always been a family favourite with us and we bake it throughout the year.

Not a great cake for the impatient as it's best to make it a few days before you want to eat it. When it's baked and cool wrap well in cling film or foil and store in an airtight container. This allows the flavours to mature and develop. 

Enjoy with a cup of tea in front of the fire on a cold winter evening. 

preparation time: 15 minutes
cooking time: 30-40 minutes

recipe by: Ema at De Tout Coeur Limousin (adapted from a family recipe) 

ingredients:

225g plain white flour
170g oats/oatmeal
55g wholemeal flour
40g sultanas
130g black treacle
100g golden syrup
115g soft light brown sugar
115g butter
150ml milk
1 egg
zest of 1 orange
2 tsp ground ginger
1 tsp cinammon
1 tsp baking soda
1/2 tsp salt

method:

preheat the oven to 180C/gas 4/350F) and grease/line a 30 x 25cm baking tin

in a saucepan gently melt together the butter, treacle, syrup, sugar, cinnamon, ginger and orange zest

pour the melted mixture into a large bowl. Beat the egg with the milk and stir in.  

Sieve in the flours, salt and baking soda and fold in the oats and sultanas. Mix well and pour into the prepared baking tin

bake for 30 minutes - it's ready when a skewer inserted into the cake comes out clean

leave to cool in the tin, before wrapping and storing in an airtight container for a few days before eating



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Saturday, 21 November 2015

lemon & harissa roasted chickpeas

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lemon & harissa roasted chickpeas



Spicy lemon and harissa roasted chickpeas. A delicious and healthy snack prepared in minutes. The Marmite adds a lovely, salty savouriness, which is rarely a bad thing in a crunchy snack.  Serve with drinks or sprinkled onto stews & soups as an interesting topping. A little bit moreish...

recipe by: Ema at De Tout Coeur Limousin

recipe type: snack
preparation time: 5 minutes
cooking time: 15 minutes


ingredients:
1 tin chickpeas (400g)
zest of 1 lemon 
2 tsp harissa paste 
1 tsp Marmite
1 tbsp vegetable oil
sea salt

method:

preheat oven to 190C/gas 5

line a baking sheet with grease proof paper 

drain the chickpeas and pat dry with kitchen paper 

whisk together the oil, harissa, Marmite and lemon zest then add the chickpeas stirring until well coated

spread the chickpeas in an even layer on the baking sheet

roast for about 15 minutes (stirring the chickpeas halfway) until they are golden and crisp

sprinkle with sea salt 

leave to cool for a few minutes before serving 


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Thursday, 19 November 2015

pork & leek potstickers

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pork & leek potstickers 
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sealed and ready to fry and steam
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potstickers cooked and ready to eat 

pork & leek potstickers


Potstickers are delicious little bite sized dumplings, my version here are filled with aromatic herbs, spices, minced pork & leek. 

The potstickers are fried and browned first before adding some water and steaming to finish off the cooking. 

Serve with a chilli or soy sauce dipping sauce. Great as a starter or part of a larger buffet style meal with other dishes. 

recipe by: Ema at De Tout Coeur Limousin

preparation time: 30-40 minutes (depending how quick you are at shaping the dumplings)
makes approx: 35 pot sticker dumplings

ingredients:

filling:
450g minced pork
125g finely chopped leek
2 garlic cloves crushed 
thumb size piece of ginger grated
2 tbsp chopped fresh mint
1 tsp fish sauce
1 tsp Marmite
salt and black pepper

pack of won ton wrappers (defrosted in the fridge overnight if frozen) 
2 tbsp vegetable oil
a cupful of water 
chilli flakes or shichimi togarashi to garnish                                                                                                                                                                          

method:


make the filling by blending the ingredients together (or chopping very finely & mixing by hand)

put 1 tsp of the filling into the centre of the won ton wrapper, brush the edges with water, then bring in the corners to seal, finishing with a twist. 

to cook heat the oil in a large deep frying pan, add the potstickers and fry until they are golden brown on the bottom - about 5 minutes.

add the water to the pan (it should cover the bottom of the pan), cover with a lid and steam for about 7-10 minutes.

remove the lid and let any remaining liquid evaporate for a further 2-3 minutes and until the potstickers are cooked through. 


sprinkle with chilli flakes or shichimi togarashi and serve with a chilli or soy dipping sauce

cooking hints & tips:

You can buy won ton wrappers in Asian supermarkets - often in the freezer section.  I used square wrappers but you could use circular ones instead and just fold in half after adding the filling to make a semi-circular dumpling.  


* if you can't get any shichimi togarashi you can make your own, following my recipe here, or substitute for 1 tsp dried chilli flakes. 


my hot and sweet chilli, garlic and ginger jam goes really well made into an accompanying dipping sauce with a dash of wine vinegar. 



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Monday, 16 November 2015

chickpea & green bean chilli stew

A Spanish inspired chickpea & green bean chilli stew. Spiced with coriander seed, cumin, smoked paprika, garlic and of course a bit of chilli too.  A quick and easy vegetarian and vegan dish, but would be great on the side with grilled or roasted meat and fish too. 

I used a Trinidad moruga scorpion chilli - reported to be the second hottest chilli in the world with a scoville rating of over 1.4 million!  Rather than over spice the dish I left it whole to let the fruity heat gently infuse in the dish. Your choice of chilli is of course up to you. 

I have also added a spoonful of my latest secret ingredient - Marmite. It adds a wonderful savoury flavour to stews and soups and is not at all 'marmitey in the finished dish'. So whether you 'love it or hate it' you can give this recipe a go.  I hope you enjoy - bon appetit! 

preparation time: less than 30 minutes

cooking time: approx 40 minutes
serves 2 as a main dish or 4 as a vegetable side dish

ingredients:


1 tin (400g) cooked chickpeas drained 

1 tin (400g) chopped tomatoes
1 large onion - thinly sliced 
200g green beans
2 cloves garlic - crushed
1 fresh chilli (or to taste) 
1 tsp smoked paprika
1 tsp cumin powder
1 tsp coriander seeds
1 tbsp Marmite
1 tbsp fresh rosemary - finely chopped
2 tbs vegetable oil
salt and pepper

method:


heat a large frying pan, add the oil followed by the onion, garlic, rosemary and coriander seeds. Cook gently until the onions are softened and starting to caramelize.


add the smoked paprika, cumin, Marmite and garlic, stir and continue to cook for a few minutes. 


stir in the chickpeas and green beans and coat well in the onions and spices before adding the tomatoes, salt and pepper. 

reduce the heat and simmer for about 20 minutes or so, until the sauce is thickened and reduced. 

serve with rice or flat bread. 


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chickpea & green bean chilli stew
chickpea & green bean chilli stew



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