Salmon and Avocado

Smoked Salmon with Avocado

Ingredients

  • Serves 24
  • 1 packet pumpernickel
  • 1 ripe avocado
  • 150g full fat cream cheese
  • Juice half a lime
  • 2 spring onions, roots removed and chopped very small
  • Freshly ground black pepper
  • 250g smoked salmon
  • 1 small punnet cherry tomatoes, sliced into four slices per tomato
  • Little fresh parsley.

Method

Cut the pumpernickel slices into 4cm squares and put on a plate. Cut the avocado in half, remove the stone and scoop out into a bowl using a dessert spoon. Add the cream cheese, spring onions, lime juice and some black pepper and mix well. Put into a piping bag with medium-sized star-shape nozzle.

Cut the smoked salmon into 5cm x 1cm strips, wrap round your finger and arrange on the pumpernickel squares. Now pipe a rosette of the avocado mixture into the middle of the smoked salmon and then top with a slice or two of the tomato and a small piece of parsley.

Arrange on the serving plates and then chill until ready to serve.

Recipe via Camden New Journal

Cheese Straws

Ingredients

  • 1 ½ cups (6 oz.) shredded extra-sharp Cheddar cheese
  • 3/4 cup all-purpose flour
  • 1/4 cup unsalted butter, cut into 4 pieces and softened
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 tsp. dried crushed red pepper
  • 1 tablespoon half-and-half

Method

Combine first 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.

Turn dough out onto a well floured surface, and roll into an 8- x 10-inch rectangle (about 1/8 inch thick). Cut dough with a sharp knife into 1/4- to 1/2-inch-wide strips, dipping knife in flour after each cut to ensure clean cuts. Place on ungreased baking sheets.

Bake at 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths.

Note: To make cheese rounds, roll dough to 1/8-inch thickness, and cut with a 1 1/2-inch round cutter. Place on ungreased baking sheets. Bake and cool as directed. Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.

Note: Baking time is 12 minutes per batch.

Recipe via My Recipes

Mini Croque Monsieur

Ingredients

  • 150g grated Gruyere
  • 200ml tub crème fraiche
  • 1 tsp Dijon mustard
  • Salt and black pepper
  • A pinch of nutmeg
  • 10 thick slices of white bread (crusts removed)
  • Cooked sliced ham
  • Butter, softened

Method

Heat oven to 190C/170C fan/gas 5. Mix together 100g of the grated Gruyère, crème fraîche and Dijon mustard. Season with salt, black pepper and a pinch of nutmeg and spread half the mixture over 5 slices of white bread. Top with a layer of cooked sliced ham and another slice of bread.

Spread softened butter over one side of the sandwich and place on a baking sheet, butter-side down. Top the unbuttered side with the rest of the cheese mixture the remaining 50g grated Gruyère. Can be assembled the day before and chilled. To serve, bake in the oven for 20 mins or until golden, then slice the sandwiches into bite-sized pieces and serve straight away

Recipe via BBC Good Food

Mint-Chocolate Bark with Pretzels

Ingredients

  • 100g dark chocolate, chopped
  • 100g milk chocolate, chopped
  • 140g white chocolate, chopped
  • 1 tsp mint essence
  • 50g small salted pretzels

Method

Use 2 glass bowls set over 2 saucepans of boiling water, making sure that the water doesn’t touch the bottoms of the bowls. Melt the dark and milk chocolates in 1 bowl and the white in the other. Stir both until smooth, then add the mint essence to the melted dark and milk chocolate.

Line a baking tray with baking parchment. First, pour a little of the dark and milk chocolate onto the paper, spaced apart, then pour the white chocolate on top. Using a knife, swirl the chocolates together to create a marbled effect. Arrange the pretzels on top of the chocolate and leave to harden. Break into pieces and serve. Will keep for 1 week in an airtight container.

Recipe via BBC Good Food

ThinkstockPhotos-522778047

Bacon Wrapped Potatoes

Ingredients

  • 8 bacon slices, cut in half crosswise
  • 16 small potatoes

Directions

Preheat oven to 400 degrees. Wrap each bacon piece around a potato and secure with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes.

Recipe via Martha Stewart

Christmas Tree Crispy Pops

Ingredients

  • 200g marshmallows
  • 3 tbsp golden syrup
  • 100g Rice Krispies
  • 6 ice-cream cones
  • 500g icing sugar
  • ½ tsp green food colouring
  • Sweets and sprinkles, to decorate

Method

Melt the marshmallows and golden syrup in a pan, then stir in Rice Krispies. Working quickly, pack the mixture into ice cream cones and push a lolly stick into the middle of each one. Chill the cones for 1 hr until completely firm. Mix icing sugar with green food colouring and enough water to make a thick icing. Dip the cones into the icing and decorate with sweets and sprinkles. Prop up on a wire cooling rack to set.

Recipe via BBC Good Food

Edamame & chilli dip with crudités

Ingredients

  • 300g frozen soya beans
  • 150g low-fat natural yogurt
  • 1 red chilli, chopped
  • Juice 1 lime
  • 1 garlic clove, crushed
  • 1 red onion, finely chopped
  • Handful coriander, chopped
  • Halved radishes, sticks of carrots, celery and peppers, to serve

Method

Cook the soya beans in boiling salted water for 4 mins. Drain and cool under cold running water. Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth. Fold in the finely chopped red onion and a handful chopped coriander. Serve with halved radishes and sticks of carrots, celery and peppers. The dip will keep covered in the fridge for up to 3 days.

Recipe via BBC Good Food

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