Who doesn't love a canapé? Mimi has served us her top recipes for hosting a delightfully delicious evening. From roulade to mini omelettes and rarebit bites, there is something for everyone on this scrumptious menu.
Spinach, Roasted Beetroot & Cream Cheese Roulade
image source: eatingwell.com
Makes 25-30 canapés
> 225g spinach
> 4 eggs, separated
> 250g fresh beetroot, finely diced
> 200g herby cream cheese
> 100g creme fraiche
> 2 tsp fennel seeds
> Preheat oven to 180 degrees…. Grease and line a 8” x 12” Swiss roll tin with non-stick parchment paper.
> Finely chop the spinach in a food processor then tip into a bowl, beat in the 4 egg yolks and season with S&p.
> In a separate bowl whisk the egg whites until stiff then fold gently into the spinach mixture. Pour into the prepared tin and bake for 10-12 mins until set and golden brown.
> Meanwhile, peel and dice the beetroot, toss in a little olive oil and sprinkle with the fennel seeds. Roast in the oven for about 20-30 mins until a knife goes thru the beetroot easily. Take out of oven and cool.
> Take the cooled roulade and cut in half lengthways so you have two long halves.
> Beat creme fraiche into the cream cheese and spread evenly over the 2 cooled roulade slices then top with the cooked roasted beetroot.
> Roll each piece of filled roulade up tightly and secure with clingfilm like a sausage. Leave in the fridge overnight to firm up.
> When ready to serve take roulade out of fridge and thinly slice into bite sized canapés.
> Serve with a chilled glass of something 😉🥂(If you prefer you can use 200g soft rindless goats cheese instead of herby cream cheese)
Herby Miniature Omelettes With Ricotta Cheese & Sun-dried Tomatoes
image source: bbcgoodfood.com
Makes about 24
> 4 eggs
> Handful of chopped chives
> 1 clove garlic, finely chopped
> Handful of chopped flat leaf parsley
> 50g grated Parmesan cheese
> Olive oil for frying
> For the filling:
> 250g ricotta cheese
> Handful of chopped basil
> 50g grated Parmesan
> 6 finely chopped sundries tomatoes
> Beat the eggs with 2 tbsp water, parsley, garlic, chives, Parmesan and S&P
> Heat a 23cm crepe/frying pan with a little oil, when the oil is hot add a ladleful of egg mixture (about 1/3rd) and tip the mixture around so that the base of the pan is covered. Cook the omelette gently until just firm then flip over and cook on the other side.
> Repeat and make two more omelettes….
> Make the filling by mixing the ricotta, basil, Parmesan and sun dried tomatoes together. Divide filling between the 3 omelettes and roll up into cigar shapes. Cut into thickish bits and serve with a nice glass of Prosecco 🥂> These can be made up to 5 hours ahead and just kept in the fridge covered with clingfilm
Stilton & Chutney Rarebit Bites
For the chutney:
> 2 thinly sliced red onions
> 4 tbsp dark brown sugar
> 100ml balsamic vinegar
For the rarebit:
> 300g crumbled Stilton
> 200g grated Parmesan
> 2 tbsp creme fraiche
> 2 beaten eggs
> 2 tsp whole grain mustard
> 6 slices sourdough bread
> First make the chutney: put onions, sugar and balsamic vinegar in a pan on a low heat.
> Cook for about 25 mins, stirring occasionally until glossy and sticky… leave to cool.
> Mix the Stilton, creme fraiche, Parmesan, eggs and mustard together with s&p
To ServeHeat the grill, lightly toast each side of the sourdough bread and cut into small squares. Put onto a baking sheet and spread a little chutney onto each square then pile on the rarebit mixture - as much as each square will take! Grill for 3-4 mins until golden brown and bubbling …. Enjoy 😊
Thank You Mimi!
Mimi wears the long line jumper in lavender