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New year's party

Check out these lovely new years party recipes I've found.

Salt beef on rye bread with mustard sauce

3 slices of dark rye bread
2tbsp dijon mustard
2tbsp mayo
100g salt beef
9 cornichons

Cut the rye bread into 18 squares in total.Mix the mustard and mayo and spread a little on each square of rye.Cut the salt beef into 18 pieces and the cornichons in half.Top each rye square with a piece of beef and a cornichon half.

Crab & Avocado sesame toasts
100g guacamole
16 shop-bought crostini
200g white crabmeat
lime wedges,to serve
2tbsp sesame seeds

Divide the guacamole between the crostini.Top each one with a spoonful of crabmeat.Toast the sesame seeds in a pan,then sprinkle over each crostini.Serve with lime wedges.

Merry cherry fizz

50ml cherry brandy liqueur
50ml kirsch
50ml amaretto
100ml vodka
750ml bottle sparkling red grape juice
12 maraschino cherries

Pour the liqueur,kirsch,amaretto and vodka into a jug or cocktail shaker and mix well.Divide between 6 tall glasses and top with grape juice.Add 2 maraschino cherries to each glass and serve.

Prawn,chorizo & tomato kebab

6 cherry tomatoes,halved
2 garlic cloves,thinly sliced
couple of sprigs thyme broken into small pieces
olive oil
12 raw tiger prawns,peeled and head off
12 slices chorizo from a whole sausage
12 basil leaves,cut in half

Heat the oven to 180c/fan 160c/gas 4.Put the tomatoes cut-side up on a baking sheet,top with a thin slice of garlic,a piece of thyme,a drizzle of olive oil and sprinkle of salt on each.Cook for 30 mins.Grill the chorizo and fry the prawns in a little oil,keeping everything warm.When the tomatoes are done,onto each skewer push a prawn,a piece of basil,a piece of chorizo,some more basil and a tomato half.

Sweet potatoe stackers

2 large sweet potatoes,peeled and each cut into 8 chunky discs
1tbsp olive oil
2tbsp mayo
good squeeze lemon juice
8 slices prosciutto,halved
few watercress sprigs,to serve

Heat oven to 200c/fan 180c/gas 6,then loss the potatoes with the oil and some seasoning on a baking sheet.Roast for 20-30 mins until golden and crisp on the outside,then leave to cool.To serve,mix the mayo with the lemon juice.Pile a scrunched up piece of ham on each potatoe,then top with a blob of the mayo.Arrange on a platter with watercress and serve.

Glamorous fairy cakes

for the cakes:
140g butter,very well softened
140g golden caster sugar
3 med eggs
100g self-raising flour
25g cornflour
For the decorating:
600g icing sugar,sifted
6tbsp water
edible green and pink food colourings
crystallised violets
crystallised roses
edible wafer flowers

Heat the oven to 190c/fan 170c,gas 5.Arrange paper cases in  bun tins.Put all the cake ingredients in a large bowl and beat for 2 mins until smooth.Divide the mixture between the cases so they are half filled and bake for 12-15 mins,until risen and golden.Cool on a wire rack.Mix the icing sugar and water until smooth and use a third on 8 cakes.Divide the rest in half,and colour one half pale green and the other pale pink.Decorate the white ones with violets,the pink ones with roses and the green ones with wafer flowers.Leave to set.





 

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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.

CHEAT'S BANOFFEE PIE

4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.