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