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Mushroom Tarts

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Brie Cheese Puffs

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Pate & Brioche Canapes

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Salmon Blinis

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Tomato, Mozzarella & Basil

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Cheese Twists

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Chickpea Nibbles

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Mini Brownies

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Mini Scones

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Canape Party

I was so excited when we got the brief for the canape party, 3 savoury canapes, 1 sweet and a cocktail. Well I just couldn't decide, which is why I would have made 7 savoury and 2 sweet!!


Whenever I do a party I like to make canapes as I think they look more "posh" but the canapes I make are fairly cheap but super tasty. For my 30th Birthday at home a few years ago I did all the food in miniature and it went down really well!


The cocktail I chose would have been quite unusual, my favourite fruit is pomelo and I was going to use the pomelo juice with bourbon, if you can't get pomelos you could use grapefruit juice instead.

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Mushroom Tarts

See the full recipe below...

Mushroom Tarts, makes 24

Ingredients

6 slices of white bread

100g Butter, melted

250g button mushrooms, finely chopped

20g mixed dried mushrooms, soaked in hot water

1 shallot 

3 garlic cloves

Thyme

Double cream

100g Gruyere cheese

Parsley

Method

1. Roll out the bread, cut into circles, dip in the melted butter.

2. Line a mini muffin tin with the bread and blind bake, for 5 mins, until crisp.

3. Cook the shallots and garlic with the thyme gently, then add  the mushrooms, cook until soft, then add a splash of milk, season to taste.

4. stir through 1/2 the cheese and a sprinkling of parsley.

5. Fill the cases with the mushroom mix.

6. Top with the cheese and bake for 5 mins. 

Brie Cheese Puffs

Ingredients

For the choux pastry:

70g plain flour

Pinch of sugar

65ml milk

60ml water

50g butter

2 eggs

For the Filling:

100g brie cheese

100g cream cheese

100ml double cream, whipped

Chives, chopped

Salt 

White pepper 

For the red onion marmalade:

225g red onions

30g butter

1 tbsp soft brown sugar

Salt and pepper

· 20ml red wine vinegar

· 1 tbsp. grenadine

· Red wine (to taste)

Method

For the pastry:

1. Preheat the oven to 200 C.

2. Melt the butter with the milk and water.

3. Once melted bring to a rolling boil, then removed from the heat and beat in the flour and sugar.

4. Allow to cool.

5. When cool enough to handle, beat in the eggs one at a time.

6. Pipe onto a baking sheet.

7. Put into the oven and immediately reduce the temperature to 180 C.

8. Cook for 25 mins.

9. Removed poke a hole in the bottom with the piping piece

10. Return to the oven upside down for approx. 5 mins.  

For the filling:

1. Beat all the ingredients together.

2. Add the chives, season to taste.

3. Pipe into the choux buns.

For the marmalade:

1. Melt the butter.

2. Add the onions and season.

3. Cook gently with a lid for approx. 20 mins.

4. Add the liquids and cook uncovered until thick.

Pate & Brioche Canapes

See the full recipe below...

Pate & Brioche Canapes , makes 24

Ingredients

For the Pate:

1 tbsp. olive oil

1 shallot

Thyme

1 garlic clove, finely chopped

Nutmeg

1 orange (zest)

Salt and ground black pepper

200g chicken livers   

25ml calvados

50 ml double cream

60g butter, cubed

For the Canape:

6 slices of brioche

1 Pomegranate

Young Thyme leaves

Method

For the Pate:

1. Gently heat the oil in a frying pan.

2. Add the shallot and thyme and soften.

3. Add the garlic, nutmeg and zest, season well.

4. Add the livers until just cooked, but still pink in the middle.

5. Add to the food processor and blend until smooth.

6. Add the brandy to the pan, then the cream and cook for 2 mins. 

7. Add this mix to the processor and blend until smooth, add the cubed butter.

8. Pass through a sieve, chill in the fridge

For the canape:

1. Cut out 24 brioche circles.

2. Toast in the oven for 3 mins approx.

3. Pipe or spoon  on the pate.

4. Sprinkle over pomegranate seeds and micro leaves.

Salmon Blinis, Makes 24

Ingredients

For the blinis:

100g plain flour

1 egg

150ml milk

25g butter, melted

For the Canapes:

200g smoked salmon

200g crème fraiche

Horseradish sauce

1 lemon (zest)

Salt

White pepper

Chives

Method

1. Tip the flour into a bowl, season and make a well

2. Seperate the yolk and egg white. Add the egg yolk and the milk gradually to form a batter, add the melted butter.

3. Whisk the egg whites, then fold through the pancake mix.

4. Fry until golden both sides, if you want the blinis to be exactly the same size, cut out with a cutter.

5. Mix the crème fraiche, horseradish and lemon juice and zest, season to taste. 

6. Top the blinis with the crème fraiche mix, then a piece of smoked salmon and then 2 pieces of chive and  some black pepper.

Top Tip

I use the same size cutter for all of my canapes so they all look the same size.

Tomato, Mozzarella & Basil Sticks, makes 24

Ingredients

24 cherry tomatoes

24 basil leaves

48 mini mozzarella balls

100ml balsamic vinegar 

Method

1. Arrange the ingredients on 24 cocktail sticks

2. Reduce the vinegar in a pan, to form a glaze.

3. Drizzle the glaze over the canapes.

Cheese Twists, makes 24

Ingredients

1 quantity of puff pastry

100g Gryere cheese, grated

Paprika

Salt

Black pepper

1 egg, beaten

Method

1. Preheat the oven to 200 C fan.

2. roll out the pastry, sprinkle over 3/44 of the cheese, salt, pepper and generous sprinkling of paprika.

3. Fold out and roll out.

4. Cut into 1 cm wide strips.

5. Twist and lay on baking sheets, brush with the egg and sprinkle with the remaining cheese and another grind of black pepper.

6. Cook for 10 - 12 mins until golden brown.

7. Serve with dip.

Chickpea Nibbles

See the full recipe below...

Chickpea Nibbles

Ingredients

1 can of chickpeas

Olive oil

1 garlic clove, finely chopped

Thyme leaves

2 tbsp Gruyere cheese

Salt

Ground black pepper 

Method

1. Preheat the oven to 200 C

2. Drain the chickpeas and dry in kitchen roll for approx. 15 mins.

3. Mix all the other ingredients and season to taste.

4. Mix through the chickpeas

5. Spread the chickpeas on a baking tray and bake for 20-30 minutes, check every 10 mins

6. Fully cool on the tray prior to serving.

7. taste and add more salt or pepper if needed and sprinkle over parsley.

Mini Brownies, with Amaretto Cream,makes 48

Ingredients

For the brownies:  

200g butter

350g caster sugar

150g light muscovado sugar

140g dark chocolate

110g milk chocolate

2 tbsps. Golden syrup

4 eggs

Vanilla extract

200g self-raising flour

4 tbsps. cocoa powder

For the cream:

300ml double cream

Vanilla extract

Amaretto

Method

1. Preheat the oven 160 C.

2. Melt the butter, sugar, syrup and chocolate in a pan.

3. Mix the eggs and the vanilla in a jug.

4. Measure the flours and cocoa in a separate bowl.

5. Add the chocolate mix to the flour and mix and then mix through the eggs.

6. Put into a lined rectangle tin. 

7. Bake for 25 – 30 minutes.

8. Once cool cut into rounds.

For the cream:

1. Whip the cream with vanilla and a little amaretto, to taste.

2. Pipe onto the brownies.

Mini Scones

Full recipe below...

Mni Scones, makes 48 halves

Ingredients

For the jam:  

250g strawberries plus 12 large strawberries, quartered

250g jam sugar

Knob of butter

1 lemon

For the scones:

1 lb self-rising flour

4oz stork margarine

300ml buttermilk

Salt

4oz caster sugar

1 egg, beaten

300ml double cream, whipped

Method

For the jam:

1. Chop the strawberries and put in a bowl, add the sugar.

2. Put into a pan and dissolve all the sugar, add the lemon juice.

3. Once dissolved bring to the boil.

4. Remove from the heat and stir through a knob of butter.

For the scones:

1. Preheat the oven to 180 C.

2. Mix the flour and butter to a breadcrumbs consistency.

3. Stir through the sugar.

4. Add enough buttermilk to form a dough. (you may not need all the buttermilk)

5. Roll out the dough and cut into small rounds.

6. Egg wash.

7. Bake for 8-10 minutes.

Assemble:

1. Cut the scones in half and put jam on each half.

2. Pipe cream on top and top with a quartered strawberry.