Canapé 2 – Mini filo pastry parcels with caramelised red onion, walnuts and goats cheese
Check out more canape ideas at the food bible: http://www.thefoodbible.net/#/canape-ideas/4537112420
These are really simple to make and go down a storm at a canapé party, these canapés keep everyone happy. To make 20 canapés start by making the caramelised red onion by slicing 1 red onion and gently cooking on a low heat with 1 tsp of olive oil, add a pinch of salt and pepper along with 3 tablespoons of brown sugar and one tablespoon of red wine vinegar. Cook this mixture down for approximately 20 minutes until a jammy consistency is achieved, allow to cool.
Take your filo pastry and cut into 2 inch squares and then place under a damp cloth to stop the pastry drying out. Meanwhile melt a knob of butter and cool slightly, to assemble the parcels you need to build up at least 3 layers of the pastry, so do 5 at a time to make it easy. Lay out your first layers of pastry and brush with the melted butter, then place a second layer of pastry diagonally on top of the first layer and again, brush with butter, repeat this step again placing the pastry diagonally onto the second layer and brush with butter again. Place a small teaspoon of the caramelised onion along with a small piece of goats cheese and a little chopped walnut in the centre of the pastry. To finish lift the pastry with you hands and squeeze together the corners, this should create a small parcel with frilly edges, cook in a medium hot oven for 10-15 minutes until crispy and golden and serve immediately Posted by The Food Bible at 03:23 0 comments
Wednesday, 9 December 2009
If your having a drinks or cocktail party over the festive period then canapes provide the perfect addition, I’ll be adding a new canape recipe every day for 10 days. I run a catering business and this season we’re really busy with canape events, they seem to be all the rage, sophisticated and classy maybe but the canapes can still be rustic and really tasty, here’s a few of our canapes which we serve.
1. Classic Bruschetta
This is probably one of the easiest canapes to make, slice a small French baguette into rounds and place on a baking sheet, drizzle with olive oil and season with salt and pepper then bake in a hot oven until crisp and golden brown, set aside. To make the bruschetta topping finely dice tomato, garlic and onion and mix together with a drizzle of olive oil, salt and pepper and chopped basil. To serve place a teaspoon of the mixture onto the baguette crouton, the top with mozzarella and a basil leaf.
Als check out the latest recipe on the food bible, peanut butter and oatmeal cookies with chocolate chunks..
http://www.thefoodbible.net/#/peanut-butter-oatmeal-cookies/4537486797 Posted by The Food Bible at 04:12 0 comments
Thursday, 3 December 2009
Hi guys heres the latest recipe of the day a really nice flourless lemon and almond cake we sell this in our restaurant and it’s one of the most sought after cakes, delicious, see the recipe below:
Ingredients
Butter 200g – 1 Cup
Castor sugar 200g plus 50g for syrup – 1 Cup plus ¼ Cup
Ground Almonds 200g – 1 Cup
Eggs 3
Zest and juice of lemon 1
Almond essence 2-3 Drops
Method
1. Cream together the softened butter and sugar until light and fluffy
2. Beat in the eggs, almond essence and ground almonds and lemon zest
3. Transfer to a lined loaf baking tin
4. Cook at 160°c or 320°F for 40 minutes
5. While the cake is in the oven, take the lemon juice and sugar and cook on the stove for approximately 5 minutes until a syrup is formed, then set aside
6. As soon as the cake is out of the oven, pour the syrup over the cake and allow to cool for at least 2 hours before removing from the tin. Posted by The Food Bible at 17:07 0 comments
Tuesday, 1 December 2009
Healthy Courgette/Zuccini Soup, Tuesday Lunch
This is an incredibly simple quick soup which is full of flavour and can be thrown together in less than 20 minutes. If you want to use this recipe as a more indulgent starter, add 50ml double cream after blending. Otherwise enjoy this fat free soup as part of your weight loss plan.
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty level: easy
Ingredients:
Cougette/zuccini 3
Onion 1
Garlic 1 clove
Vegetable stock 500ml (2 1/4 Cups)
Dried oregano ½ tsp
Smoked paprika ½ tsp
Seasoning
Method
1. Dice the courgette/zucchini and onion into 1cm pieces.
2. Finely chop the garlic
3. Place the chopped vegetables and spices in a pan and top up with hot vegetable stock.
4. Boil on the stove for approximately 15 minutes until the vegetables are tender
5. Blend all ingredients together and season to taste
6. Enjoy this soup immediately on its own or with some low fat water crackers Posted by The Food Bible at 13:30 0 comments Labels: Courgette, Healthy, Lunch, recipes, Soup, Zuccini
Monday, 30 November 2009
Monday - Quick & easy supper - Pot roast pork with fennel, rosemary and garlic
Here’s a really easy dish to prepare after a long day at work, simply get the ingredients together and whack it in the oven for an hour, and there you go, an easy, healthy delicious dinner! check it out on the website here: http://www.thefoodbible.net/#/pot-roasted-pork-with-fennel/4537229596
Serves 6
Prep time: 5-10 minutes
Cooking time: 1 hour, 15 minutes
Difficulty: Easy
Ingredients
1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed
Salt and freshly ground black pepper
1 tablespoon fennel seeds
2 to 3 large knobs butter
Olive oil
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
1/2 (750 ml) bottle Chardonnay
Method
Preheat the oven to 400 degrees F (200 degrees C).
With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn’t have to be fussy, you just want to keep the meat in a snug shape while it’s cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.
Great served with some wilted spinach and crispy fried potatoes! Posted by The Food Bible at 16:55 0 comments
Sunday - Hangover Cure - The Bloody Mary
After a few too many beers on a Saturday night (as I have to say I’ve been guilty of on quite a few occasions) the best thing to help a hangover is yet more booze, in the form of a bloody mary! i swear by a Sunday morning bloody mary, and they always help, aswel as being really tasty. Here’s my favourite recipe, it’s a classic recipe with my twist of a splash of dry sherry, make it as spicy as you like! check it out on the website here: http://www.thefoodbible.net/#/bloody-mary/4537228945
Ingredients
Vodka - 1 oz. to 1 1/2 oz. or 35 to 45 ml
Celery salt - Dash
Ground black pepper - Dash
Tabasco - Dash to taste
Lea & Perrin’s Worcestershire sauce - Dash
Horseradish (pure, never creamed) - 1/8 teaspoon
Lemon or lime juice - Dash
Dry Sherry - Dash
Method
Place vodka in a Highball glass filled with ice then add all remaining ingredients, mix well and garnish with some cracked black pepper and a celery stalk, you could also garnish with a skewer of olives or pickled onions.
