Canapes #GreatBloggersBakeOff

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!



  • 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


  • 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


  • 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)


  • 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



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


  • 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. After this tasty cakes, I recommend you to take some sports time 😀 Bike rental from CentralParkSightSeeing can help you with this!