After chocolate, seafood (prawns or shrimps usually) has to be one of my favourite food groups 😛 The spicier the better, hence the hot paprika. Hot paprika isn’t always easy to get in New Zealand – I’ve never seen it in any mainstream food store as yet. The box I bought, I found whilst shopping in my local Mad Butcher store, but I think any Mexican food store should be able to help you out with this. If you can’t find the hot paprika, but like the spicy taste, you could probably try a bit of sriracha sauce or even cayenne pepper. Ingredients: Precooked prawn cutlets Oil for cooking…
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Day 10 : Apple Crumble
Apple crumble has to be one of my favourite desserts in winter. Warm apple with a crunchy topping served with vanilla custard (or french vanilla ice cream! :P). This is my canapé version – cold apple served with nice cold custard for a great summer dessert canapé. The muesli adds in the crunch without toiling making actual crumble mix 🙂 Ingredients: Delish Pie Filling – Apple & Cinnamon Hubbards Amazing Muesli – Apple Crumble Vanilla Custard Method: Choose how you will be serving the canapé – I’ve used curved disposable spoons, but you can use Chinese soup spoons or shot glasses etc Add the vanilla custard as the…
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Day 9 : Sriracha, Strawberry & Salmon Ciabatta Bites
When I first made this, my husband was quite sure I’d lost my marbles – the combination is quite unusual lol. But the sweetness & acidity of the strawberry and heat of the sriracha work very well together with the salmon. The ciabatta was chosen as I’ve always loved the taste of freshly baked bread, but even crackers or blini would work quite well 🙂 Ingredients: Strawberries Regal Sliced Smoked Salmon Ciabatta loaf Cream Cheese (spreadable) Sauce: 1 teaspoon Sriracha Sauce 1/2 tablespoon Soy sauce 1 tablespoon strawberry jam Method: Mix the Sriracha sauce, soy sauce & strawberry jam, & set aside. Cut strawberries into pieces. Preheat the…
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Day 8 : Chocolate Mousse Fruit Dip
Chocolate & fresh fruit – the two things my kids are guaranteed to eat without any fuss. A great party food, shared lunch for school or even just dessert 🙂 Ingredients: Strawberries Kiwifruit Banana Greggs Rich Chocolate Mousse Mix (will need 1 cup of milk) Method: Prepare the chocolate mousse mix as per the instructions on the packet. I’ve used lactose free milk. Decant into a serving bowl. Wash, & cut into smaller pieces, the strawberries, kiwifruit & banana. Use food picks to serve the cut fruit, with the chocolate mousse as a dip. Enjoy! 🙂 Note: As with all my 12 days of Canapés recipes,…
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Day 7 : Asparagus Toast
This canapé was enjoyed by almost everyone that I tried it on. I guess its a twist on the asparagus rolls that were once a familiar sight at any get together in NZ 🙂 I learnt 2 things whilst coming up with this canapé – 1. I don’t know how to cook asparagus & 2. Whilst I’m not a big fan of asparagus (probably because I’ve always only had tinned asparagus), master 4 loved it! Ingredients: Sliced Toast Bread Heinz Seriously Good Aioli Watties Tinned Asparagus Method: Toast the bread. I did mine in a standard pop-up toaster, but you could toast it on a baking tray in…
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Day 6: Cheese Straws
To be honest, before doing this canapé, I’d never actually made cheese straws. It was always something I had bought, but now that I have done these, there’s no way I’d buy them again. The homemade version is so much better, IMHO! They’re great for party food, snacks & even lunchboxes. Ingredients: Puff Pastry sheets (at least 2) Cheese (I used a combination of mozzarella & colby) Barkers of Geraldine Capsicum & Apricot Chutney Method: Preheat the oven to 180 degrees Place 1 sheet of puff pastry down on a flat surface Spread the Barkers Capsicum & Apricot Chutney evenly across the pastry On this, sprinkle a thin…
