Canapes #GreatBloggersBakeOff not one but 3 canapes are the challenge for this weeks GBBO and I hope you enjoy the next 3 recipes, we certainly did.

Shall we start with Individual beef pate and Mixed seeded thins!

Need

• A packet of beef Livers (80p was the price of mine)
• knob of butter
• slug of ruby port
• salt and pepper
• 1/4 knorr stock pot
• boiling water (just enough to cover the livers)
• 1/2 tsp mixed herbs
• small amount of garlic

How

• cut up and fry off the livers with a knob of butter
• add all ingredients and allow to cook for a further 10 mins
• place the livers in a blender and blend adding the stock slowly until the right consistency
• place the pate into your small dishes and cover allowing to cool, ensure they are covered properly so not to form a skin (usually clarified butter is placed on top)
• add a seeded thin or any cracker you wish to decorate and serve

I didn’t make the thins. I purchased the cute glasses, spoons and slate tray from TKMaxx for a wonderful price of £5.99

OK! so I cheated on the pastry here, I will eventually get round to making puff pastry but if packet is good enough for Mary then its good enough for me 😉

Need

• 1 sheet of puff pastry
• Strong spreadable cheese (I used seriously strong)
• Garlic and herb cheddar cheese
• Gouda
• 2 rashers of bacon ( I used smoked)

How

• Cook off you bacon until very crispy allow to cool
• mix some grated cheddar and the spreadable cheese
• Spread your cheese mix over the pastry
• chop you bacon finely and sprinkle over the cheese
• finely grate the Gouda and sprinkle on top of bacon
• Tightly roll your pastry ( I only used half a sheet at a time as I didn’t want the pinwheels to big)
• Slice ( I used a knife dipped into hot water each time to give a clean cut)
• repeat with second half
• place in oven gas mark 6 until nice and golden.

now for my final canape, I had a ball making these

Need

For the Choux

• 75g/2½oz butter
• 115ml/4fl oz water
• 115g/4oz plain flour
• 3 free-range eggs
• pinch salt
• pinch of Italian herbs with garlic

For the filling

• Finely grated cheddar
• primula with chive

How

• heat the water and butter  in a pan until melted
• add the flour and beat off the heat until smooth and shiny
• allow to cool for 5 minutes
• beat in well half the egg mixture
• slowly beat the rest of egg to the mixture until its consistent to pipe
• pipe out some large circles and then same amount slightly smaller
• Cook for 25 minutes until golden
• remove and pierce the bottom allowing the air to escape then place back in oven upside down for 5 minutes
• repeat above using much smaller circles for the actual canapes and reduce time accordingly.
• Once cooled add the mix of cheeses to a piping bag and fill the larger choux buns
• place some mixture onto the bottom of the smaller buns and attach another to make a bitesize choux bun.
• to decorate I placed a small amount of the cheese mixture on the top of the larger choux and placed the next size down to make a head, add a dab of mixture to make a hat then pipe a scarf
• I used my cake decorating pastes to add a face

And enjoy.

Linking with Helen and Jenny who are hosting the challenge each week.

And with Emily over at A Mummy Too