Tag Archives: Canape

Pidy Pastry Cases

If you read my Vlogmas with The Gourmands blog posts you may have seen a brand called Pidy featured, I was sent a range of pastry products to review back in December and I couldn’t wait to think of some great dishes to fill them with.

Pidy Vol-au-vents

The first thing I tried out was the box of Vol-au_Vents, we always enjoy these at Christmas time and the pidy ones are really something special.  Long gone are the teeny tiny round ones and welcome big fat square Vol-au-Vents, there is definitely more than a mouthful in these which is great when you have a good filling.

Canapes

 

I made 4 variations and each one was delicious and suited the crisp flaky pastry, my favourite was the prawn and Avocado, Mr gourmand liked the spiced egg and Mini Gourmand loved her own creation of Broccoli and Stilton.

Avocado Prawn

 

To make this canapé you will need:

Avocado
Prawns
Lemon
Crème Fraiche

Place the prawns in a bowl, add 1/2 an avocado a dollop of crème fraiche and a squirt of lemon juice and mash with a fork until combined.  Garnish with lemon.  I have purposely not included measurements as this is really a taste recipe, some people prefer more of an avocado taste others want to taste the prawns so I’ll leave it up to you.

 

Spiced Egg

 

To make this canapé you will need:

Hard boiled egg
Mayonnaise
Curry Powder
Mango Chutney

Mash the egg in a bowl with the mayonnaise and a sprinkle of curry powder.  I have purposely not included measurements as this is really a taste recipe, some people prefer more of an egg taste others want to taste the curry so I’ll leave it up to you. Garnish with a generous dollop of mango chutney.

garlic mushroom

To make this canapé you will need:

Wild Mushrooms
Garlic
Butter
Marscapone

Chop the mushrooms and garlic roughly. Melt the butter in a pan and add the mushrooms and garlic, once the garlic has coloured slightly add the marscapone and stir through.  I have purposely not included measurements as this is really a taste recipe, some people prefer more of a mushroom taste others want to taste the garlic so I’ll leave it up to you.  The mushrooms do shrink a lot during cooking so keep this in mind.

 

Blue cheese and broccoli

 

To make this canapé You will need:

Broccoli
Blue Cheese
Vegetable Stock

Parboil the broccoli, this really does have to be quite soft to work which we realised too late! add to a pan with some blue cheese and a bit of vegetable stock to form a sauce. I have purposely not included measurements as this is really a taste recipe, some people prefer more of a broccoli taste others want to taste the cheese so I’ll leave it up to you.

 

Pidy beetroot

 

The beetroot veggie cups were my favourite by far, they are very cute little pastry cases and I don’t see why you couldn’t use them for something sweet like avocado chocolate mousse?

Piddy beetroot cups Pidy beetroot

I filled the beetroot cups with a Quorn Bolognese topped with an olive, they were delicious and one just wasn’t enough.

To make the bolognese you will need 250g of minced Quorn.

1/2 red pepper.

2 small mushrooms.

1/4 carrot.

1/2 white onion.

1 clove of garlic.

1 tbsp tomato purée.

1/2 tin of chopped tomatoes.

2 shakes of Italian herbs.

Step one: Chop up the vegetables: finely evenly chop the pepper,mushroom,garlic and onion and add each to the pan.(the onion and garlic first)

Step 2: After the vegetables have had a good sauté, add the minced meat and cook until brown and looks cooked.

Step 3: After the mince and vegetables are fully cooked add your tomato purée and chopped tomatoes. Then after two minutes add your seasoning.

Step 4: Leave the sauce to simmer and cook for a extra 20 minutes on a low heat and then its ready to serve.

pidy spoon

 

I also received a pack of Pidy spoons which were a perfect Canapé size, I filled these with a home made crab pate and somehow managed to delete all pictures from my camera before uploading to my computer.

 

*I received the products mentioned, free of charge, to review from my own perspective. All words, experiences and opinions are entirely my own.*


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Christmas Canapés

vlogmas

The first instalment of Christmas with the Gourmands is all about Canapés.  Canapés in the Gourmand household are usually eaten with drinks or before a festive meal is served.  I don’t usually bother with making my own pastry as I’ve mentioned on numerous occasions and I’m definitely not going to start doing so during the festive period when there is so many other things to be doing like eating.

Canapés come in all shapes, sizes and flavours but the one’s I am going to be sharing with you today are vol-au-vents, you don’t have to cook these in pastry cases you could be inventive and serve them in a baby gem lettuce leaf, on a tortilla chip or even on a mini pancake.

Canapes

Canape meun

You can click on the video below to see how these Canapés were made or if vlogs are not your thing the recipes are below.

vlogmas

Avocado Prawn

You will need:

Avocado
Prawns
Lemon
Crème Fraiche

Place the prawns in a bowl, add 1/2 an avocado a dollop of crème fraiche and a squirt of lemon juice and mash with a fork until combined.  Garnish with lemon.  I have purposely not included measurements as this is really a taste recipe, some people prefer more of an avocado taste others want to taste the prawns so I’ll leave it up to you.

Spiced Egg

You will need:

Hard boiled egg
Mayonnaise
Curry Powder
Mango Chutney

Mash the egg in a bowl with the mayonnaise and a sprinkle of curry powder.  I have purposely not included measurements as this is really a taste recipe, some people prefer more of an egg taste others want to taste the curry so I’ll leave it up to you. Garnish with a generous dollop of mango chutney.

garlic mushroom

You will need:

Wild Mushrooms
Garlic
Butter
Marscapone

Chop the mushrooms and garlic roughly. Melt the butter in a pan and add the mushrooms and garlic, once the garlic has coloured slightly add the marscapone and stir through.  I have purposely not included measurements as this is really a taste recipe, some people prefer more of a mushroom taste others want to taste the garlic so I’ll leave it up to you.  The mushrooms do shrink a lot during cooking so keep this in mind.

Blue cheese and broccoli

This recipe is courtesy of Mini Gourmand, I have a terrible allergy to blue cheese and can’t even touch the stuff without coming out in a rash but she assures me this is a match made in heaven.

You will need:

Broccoli
Blue Cheese
Vegetable Stock

Parboil the broccoli, this really does have to be quite soft to work which we realised too late! add to a pan with some blue cheese and a bit of vegetable stock to form a sauce. I have purposely not included measurements as this is really a taste recipe, some people prefer more of a broccoli taste others want to taste the cheese so I’ll leave it up to you.  The picture above shows our first attempt at this recipe, although tasty we wanted to try it again with softer broccoli which worked much better but we had run out of pastry cases so couldn’t take any further pictures.

I hope you are enjoying vlogmas with the Gourmands, please check back tomorrow for more tasty festive dishes.

Note: I am aware that one of my pictures have the incorrect spelling of Broccoli (not my mistake but I didn’t have time to change it for this post)

*Vol-au-vent cases shown in photographs were provided by Pidy, a full review post will follow*