Tag: canapé

Recipe: Fried Prinskorv in Brioche Buns with Truffle Mayonnaise and Crispy Onions

Published on by HannaLeave a comment

One of the more substantial canapés at the Christmas party were these yummy little hotdogs! Fried mini pork sausages (prinskorv in Swedish, we use them mainly for special occasions, like holidays) served in pillowy brioche buns with truffle mayonnaise and crispy onions! They’re so good! But if you don’t like truffle, just flavour the mayonnaise differently or use ketchup instead.

But I highly recommend trying to use these sausages. They’re similar to frankfurters in the way that they are smoked but so much better. I got mine from Scandinavian Kitchen but I believe Ocado (in normal times) also carry similar sausages.

Fried prinskorv in brioche buns with truffle mayonnaise and crispy onions, makes 8

Translated from and adapted after Jessica Frej’s recipe.

8 prinskorv (or 4 regular sized sausages – preferably smoked ones)

4 brioche hot dog buns, cut in half

150 ml Hellman’s mayonnaise

3 tsp good quality truffle oil

approx 100 ml crispy onions

salt and pepper

more truffle oil for serving

Fry the sausages in a frying pan or in the oven. Mix mayonnaise with truffle oil, salt and pepper. Place a sausage in each (halved) brioche bun. Top with a tbsp mayonnaise and some crispy onions. Add a few drops of oil on top and serve.

Recipe: Mini Rösti with Smetana, Bleak Roe and Chopped Red Onions

Published on by HannaLeave a comment

In Sweden we love our own version of caviar; the bleak roe. It’s orange instead of black and the eggs are a lot smaller, and although quite different in taste than sturgeon caviar it’s just as delicious! And it’s native, so not as expensive and easier to get hold of.

But it’s still very much a special occasion type of food (even if that occasion is just a Friday night); we typically don’t eat it for breakfast on a Tuesday. As I (and I think every single Swede) love it so much, I often eat it when I’m home in Sweden, and always on New Year’s Eve. It’s perfect for nibbles and I love it on a little toast or on pizza (!) but this time I put it on little crispy röstis to avoid having too much bread (we also had the girolle toast so that was enough bread).

Rösti might seem daunting to make but it couldn’t be easier. All you need is a firm potato variety like Maris Piper, a grater and plenty of butter. And you know, salt and pepper and a nice topping.

Mini rösti with smetana, bleak roe and chopped red onions, serves 4 as a canapé

3-4 medium sized firm potatoes, peeled

3 tbsp salted butter

1 msk neutral oil for cooking

salt and pepper

To serve:

1 tub smetana or French full fat creme fraiche

1 tub bleak roe

1 small red onion, finely chopped

1 bunch dill, finely chopped

1/4 lemon, the juice

Grate the potatoes on the coarse side of a grater. Gather the grated potatoes into little rounds, approx 1,5 inches in diameter. Heat up half the butter in a (preferably non-stick) frying pan on medium-high heat. Add a splash of oil to the pan. Once the butter has melted and the pan is hot, place the little röstis in the pan with some space in between (you will need to fry a second and maybe a third batch depending on the size of the frying pan). Flatten the potato rounds with a spatula and let it sit undisturbed until golden underneath. Add salt and pepper and turn over, fry undisturbed until golden on both sides. Season on top and remove to a plate covered with kitchen towel to drain. Repeat with another batch or two.

Put some of the rösti on a plate or platter and top with smetana, bleak roe, chopped onions and dill. Add a little squeeze of lemon and serve straight away.

Recipe: Puff Pastry Squares with Speck, Cream Cheese, Tomato and Chives

Published on by HannaLeave a comment

IMG_2972.jpeg

I’m so pleased with these nibbles! They went down extremely well at our Christmas party. Some even claimed them their favourite canapé of the evening! Which is great because they are ridiculously easy to make, yet a real crowd pleaser.

IMG_2985.jpeg

The base is store bought ALL BUTTER puff pastry covered with creme fraiche and grated cheese and then baked until golden and flaky.

IMG_2973.jpeg

The combination of salty speck (or any other cured ham) with the cream cheese and sun blush tomato mixture works really well with the buttery puff and a sprinkling of chopped chives makes it look pretty while also giving it a little flavour.

IMG_2983.jpeg

Puff pastry squares with speck, cream cheese, tomato and chives, makes 20

The base:

1 roll all butter puff pastry 

100 ml creme fraiche

2 handfuls grated cheddar

salt and pepper

Topping:

180 g (small tub) Philadelphia cheese

3/4 tub sun blush tomatoes in oil

salt and pepper

5 slices speck, each torn into 4

bunch of chives, finely chopped

Place the puff pastry on top of a parchment paper covered baking tray. Spread a layer of creme fraiche on top. Scatter with grated cheese. Season generously with salt and pepper. Bake in 200C oven until crispy and golden. 

Remove the tomatoes from the oil and chop finely. Mix with cream cheese and season well. 

Cut the puff pastry into 20 squares and place on a serving platter. Add a piece of ham to each, then a dollop of the cream cheese mixture on top and top with chopped chives. 

 

 

Recipe: Parma Ham-Wrapped Dates with Balsamic and Honey

Published on by HannaLeave a comment

IMG_1164.jpeg

Here’s another winner of a canapé! Also from the Christmas party. These parma ham-wrapped dates with balsamic and honey are a more sophisticated version than the bacon-wrapped dates, and therefore so much better.

The idea is the same; sweet meets salty but with less punchy flavours (i.e. ham instead of bacon) and a little depth from the vinegar and honey. It truly is a winning flavour combination and one of the easiest nibbles you can make, so keep it in mind for the festive season of 2020!

Parma Ham-Wrapped dates with balsamic and honey, makes 20

With inspiration from Sophie Conran’s recipe.

10 dates, stones removed and cut in half lengthways

10 slices Parma Ham or prosciutto, cut in half lengthways 

20 cocktail sticks

1 tbsp balsamic vinegar

1 tbsp runny honey

salt and pepper

Wrap each date halve in a thin slice of ham and secure with the cocktail sticks. Place in an ovenproof dish and drizzle with vinegar and honey. Add salt and pepper. Bake in 200C oven for approx 10 minutes. Leave to cool and serve at room temperature. 

Recipe: Caramelised Bacon Bites – Perhaps the Best Canapé Ever!

Published on by HannaLeave a comment

IMG_1162.jpg

When I cook for a party the food do get some attention, but mostly I just want to the food to be one positive element of the party; what’s important is the mix of food, cold drinks, fun people and a nice atmosphere.

But at our Christmas party the week before Christmas a lot of focus was on the food, and one canapé in particular – these caramelised bacon bites! One can say they were the star of the show, the diva in fact, because they were talked about a lot.

IMG_4767.jpeg

And I understand why, as this little morsel of deliciousness places itself in that perfect intersection between salty and sweet and crispy and chewy, but it also has a hint of spice and a smokiness that makes every single bite (and trust me, you will eat many!) interesting.

So without much further ado, I give you the recipe. It’s the brain child of the fabulous Ina Garten and I salute her for creating something this perfect AND easy to make. But I have made quite a few changes to the recipe. I only omitted one ingredient (pecan nuts as some guests were allergic), but as I made enough of these to feed a small army, I also changed the method (and size) slightly to save time.

Caramelised bacon bites, makes 30

Adapted from Ina Garten’s recipe.

118 ml light dark brown sugar

2 tsp sea salt

1 tsp freshly ground black pepper

1/8 tsp cayenne

2 tbsp good quality maple syrup

225 g fairly thick slices smoked streaky bacon 

Pre-heat the oven to 190C. Cover a large baking tray with parchment paper. 

Mix all the ingredients apart from the bacon in a bowl. Cut each bacon slice into three (I found using scissors the easiest way to do this) and place with space in between on the parchment paper covered tray.

Pat in the sugar mixture in a thin layer on each bacon piece using a teaspoon then bake in the oven for 25-30 minutes or until browned but not burnt. Leave to cool on the parchment paper. Serve at room temperature.  

Chicken liver mousse with white wine and rosemary

Published on by Hanna1 Comment

IMG_7448

I like some DIY action when I host parties, like the blini table I had one year, and the crostinis with different spreads in jars in December.

Not surprisingly, my friends loved the smoked salmon spread (this is like the essence of Scandinavia, Hanna – oh yes!), whereas I prefer the deeper, more complex flavours of the chicken liver mousse. But when my friends had overcome the hurdle of the brown dull colour and tasted it, they also really enjoyed it!

IMG_0732

Chicken liver mousse with white wine and rosemary 

400 g chicken liver (approx 375 g with tendons removed)

1 shallots, finely chopped

1 clove of garlic, chopped

1 tbsp chopped rosemary

100 ml dry white wine

4 anchovies from a tin

100 ml homemade chicken stock

50-100 ml cream

 

Remove all tendons and chop the liver coarsely. Fry the onion until soft in butter and oil on medium heat. Add the garlic and rosemary, making sure the garlic does not burn. Add the wine and let some of it evaporate. Add the anchovies and let them melt. Turn up the heat and add the liver and fry until cooked through. Add the stock and let some evaporate but still keeping a good amount of liquid in the pan. 

Mix until smooth in a food processor. Add the cream little by little until desired consistency. Push through a fine sieve. Leave to cool and refrigerate. 

Truffled mushroom crostini

Published on by HannaLeave a comment

IMG_9110

Twice in December I made these truffled mushroom crostinis for my friends. Above with chantarelles and chestnut mushrooms and below with only chestnut mushrooms as I was feeding lots of people and fresh chantarelles aren’t exactly cheap. What’s great about the recipe is that it can feed anyone. It’s vegan and works for people sensitive to dairy, and if you make glutenfree crostinis this works for coeliacs as well.

When using the chantarelle mushrooms I added a bit of cream for added creaminess, so feel free to do that if you like, but plenty of oil (or use butter) is enough moisture for me.

IMG_9147

Truffled mushroom crostini (vegan), makes quite a few

1 large baguette

mild olive oil

400 g mixed mushrooms

oil for frying

1 garlic clove, pressed

2 tbsp porcini mushroom and truffle paste (I used this one)

salt, black pepper

chopped parsley for serving

Slice the baguette, place the slices on a baking tray and drizzle with olive oil. Bake in 180C oven until golden brown and crisp, about 10 minutes. Leave to cool. 

Slice the mushrooms. Fry until golden in oil on medium heat (preferably in batches). Add the garlic and fry for another minute or so. Add the truffle paste, salt and pepper. Divide between the crostini and topped with chopped parsley. 

NYE 2012 – the canapé

Published on by HannaLeave a comment

IMG_2660

Happy New Year!

And sorry for the silence over the holidays, I was busy cooking and hanging out with friends and family and having a well-earned break.

I have a lot to share with you, and I thought we’d start with some glamour and New Year’s Eve celebrations.

My friends Emma and Claes hosted a lovely dinner, I cooked and they took care of everything else. It was nice to share the responsibility and to be able to focus on only one thing. A great team effort!

When the guests arrived we started off with champagen (Palmer & Co Brut) and this lovely canapé – chives pannacotta with vodka on a bread base, decorated with salmon caviar and dill. Incredibly Scandi and absolutely delicious!

As we had a few non-meat eaters among us I used vege gel as a setting agent, but it is even easier to use gelatin leaves. (2 leaf gelatine to 1 bag vege gel).

Chives pannacotta with vodka on a bread base, decorated with salmon caviar and dill, makes 24-30

Translated and adapted from Pytte’s Swedish recipe.

200 g dark rye bread (Swedish or German style)
80 g butter
100 ml single cream
200 ml soured cream
2 bags vege gel
1 tbsp decent vodka
1 bunch chives
salt and pepper

80 g salmon roe
dill

Mix the bread into crumbs in a food processor. Melt the butter and mix with the crumbs. Line a 20 cm by 25 cm dish with cling film and add the crumbs. Press them onto the bottom of the dish. Let it set in the fridge. Mix the cold cream with the vege gel and heat up in a saucepan while stirring. The mix will thicken so stir continuously for a few minutes. Let it cool a little and mix in the soured cream. If the mixture curdles, push it through a sieve. Chop the chives and add to the mixture. Add the vodka and seasoning. Pour the cream mixture onto the bread base and leave in the fridge to set for a few hours. Before serving either cut into small squares or cut out rounds with a small cutter. Decorate each canapé with a dollop of caviar and some dill.

A simple yet classy canapé

Published on by HannaLeave a comment

If you want to make quick canapés, I know the perfect shortcut. These crustades you can get in Waitrose (by the crackers) and fill them with anything you want to create a gorgeous canapé. Only thing you need to think about is that if the filling is at all moist, you should fill them just before serving.

I filled these crustades with some ripe brie, but the tray in the oven and baked them for a few minutes, until the cheese has melted. Add a little green fig preserve and you have a delicious canapé. Perfect to munch on while preparring supper.

Briestuffed crustades with fig jam

creamy ripe brie

crustades (get them from Waitrose, savoury biscuit aisle)

fig jam, I used Tip Tree’s green fig preserve

Trim the cheese of the crust. Cut into small cubes. Place one cheese cube in each crustade. Place in 200C oven for 3-5 minutes or until the cheese has melted. Remove from oven and top with 1/2 tsp fig preserve. Serve immediately.

Barbecue and canapés with girolles

Published on by Hanna1 Comment

The second day in Southern Sweden we spent the day in Falsterbo, a lovely little town by the seaside because Christopher was playing golf with Claes there all day, at a links course with insane amounts of water but nice views. I don’t play golf, so I spent the day with my best friend Emma (Claes’s fiancée). We gossiped a lot, had lunch at a nice café and prepared dinner for the boys. When they got back feeling tired after a day outside, we bribed them with beer to light the barbecue, while we took care of the rest of the cooking.

When we went to the supermarket I was pleased to see that they had lots of fresh girolles, that are in season now. It is my favourite mushroom and I find it really sad that I can’t buy them in a normal supermarket here in the UK. Girolles are best paired with butter and garlic and they make out a simple, but delicious, canapé.

We also had souvlaki, a nice salad with cucumber, tomatoes, leafy mixed salad, red onions and plenty of feta and another salad with giant couscous, pitta and homemade tzatsiki.

Emma gave the sauce top marks! It tastes fantastic with fat yoghurt and a big glug of olive oil. Yu-um…

I prefer giant couscous to the smaller variety, it is chewier and tastes better I think. In the salad above I kept it really simple, adding just thin slivers of red onion, herb salt, olive oil and chopped parsley. Simple yet delicious.

Girolle canapés, serves 4

100-150 g girolles, brushed and chopped

1/2 solo garlic or 1 garlic clove, pressed

a large knob of butter (enough to coat the mushrooms generously but not enough for them to bathe in)

chopped parsley

a bag of readymade brushettinis (garlic and herb if available

Fry the girolles on high heat in some of the butter. Add more butter as well as the garlic and lower the heat (so the garlic won’t burn). Season and mix in the parsley. Scoop up onto the biscuits and serve.