Today we look at some great but easy snacks to
pull together when you have a couple of people coming over for a drink or two.
The trick is to plan carefully so that you don’t run around the kitchen
wondering what to do next. Let’s give those soggy cheese and tomato/tuna mayo
sandwiches a break asseblief *pouts* #upholdingtolahstandards J J
Beef Canapés
with Cucumber Sauce
Ingredients
1 cup plain yoghurt strips
of pre-fried/roasted beef tenderloin, thinly sliced
1tsp olive oil salt
and pepper to taste
cucumber slices 1tsp finely chopped
onion
¼ minced garlic clove 1
tsp white vinegar
French Baguette, cut into slices Fresh coriander leaves
Sliced cherry tomatoes to garnish
Method
Mix
yoghurt, cucumber, onion, garlic, salt and white pepper. In a small bowl, whisk
the vinegar and olive oil; stir into yogurt mixture. Spread yogurt mixture over
bread slices; top with beef, coriander leaves and tomato slices. Serve
immediately or cover and refrigerate until serving.
Mini Parma
Ham Tartlets
These are wrapped with ham rather than the usual
pastry and make tasty little snacks or party nibbles to share.
Ingredients
2 eggs 200ml cream
150g chopped vegetables (sweetcorn, asparagus and pepper is a great combination)
1tbsp pesto 8 wide slices Parma ham
Method
Heat the oven to 200C. In a large jug mix
together the eggs, cream, vegetables and pesto. Line 8 spaces of a 12-hole
muffin tin with Parma ham. Pour in the egg mixture to fill each 'case'. Bake
for 15-20 mins or until the egg has set to the touch. Cool a little before
serving. Once cooled completely, these will keep in the fridge for a couple of
days.
Sausages In Bacon
Wrapping sausages in bacon gives them a delicious salty crunchy casing
and let's face it, who doesn't like bacon?
Ingredients
8 rashers of streaky bacon 450g chipolatas
Sprigs
of thyme, rosemary and a bay leaf
Method
Wrap a rasher of bacon around each chipolata,
popping in a couple of sprigs of thyme and rosemary and a bay leaf as you go.
Secure with a cocktail stick. Roast at 180°C for 25-30 mins until golden and
cooked through. Remove the cocktail sticks and serve
Smoked Salmon
Cheese Wheels
Ingredients
200g Smoked Salmon slices
150g cream cheese (mixed with a little lemon juice)
1 small pack of fresh dill
Method
On a chopping board lay out the smoked salmon
slices. Pipe the cheese back and forth over the surface of the fish. Starting
from the top edge, carefully roll the smoked salmon and cheese up to make a
long sausage. Place into a freezer-proof container and pop into the freezer for
20 minutes to firm up. With a very sharp knife gently cut - using a sawing
action - down the roll at 2cm intervals (wiping the knife on paper towel
between slices). Arrange the wheels on a serving plate and sprinkle with
chopped dill.
And for that sweet something ……
Strawberry
cheesecake pots
Ingredients
75g light digestive biscuits 200g
light condensed milk
zest and juice of 1 lemon 1tsp vanilla extract
150g extra light cream cheese 150g tub 0% fat Greek yogurt
250g fresh strawberries
3tbsp strawberry jam
Method
Crumble 75g light digestive biscuits into a
bowl. Divide the crumbs between 6 wine glasses or small tumblers. Place 200g
light condensed milk into a bowl and add the zest and juice of 1 lemon and 1tsp
vanilla extract (optional). Stir together until the mixture has thickened. Whisk
150g extra light cream cheese and 150g tub fat-free Greek yogurt in a small
bowl until smooth then fold into the thickened condensed milk. Don’t over beat
the mixture. Spoon this creamy mixture over the biscuits. Chill for at least 30
minutes to 1 hour. Chop 250g fresh strawberries, mix with 3tbsp strawberry jam
and top the cheesecakes with the fruit
Until Next week,
La Petit Chef
(thanks Google for the
images)
