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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.
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.
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.
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.
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.
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)