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How to make great canapés?
Sun 18-Oct-09
11:22 am
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Danny
Scarborough, England
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A few years ago we were invited to a wedding where the caterers served the best canapes that I have ever tasted. At the other extreme, I guess we have all been subjected to the sick-making cold battered chicken nuggets and stodgy quick/pizza attempts.

For some time now I have wanted to start my own project to become a great canapé-er (!)

Any tips?

Never knowingly underfed

Sun 18-Oct-09
5:42 pm
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Toffeeapple
North Bucks

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Interesting question.  I haven't even thought about canapés for years but now that you've planted the seed I shall have to go down to my garage and rescue one of my cookery books.Surprised

I'll try that again!

Tue 20-Oct-09
11:08 am
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Ruthdigs
Devon

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White crab meat mixed with a little mayo, lemon juice and paprika on blinis.  Yum!!  I had mini bruschetta at a wedding with a tomato / garlic / basil salsa style topping - lovely.  Laugh

Tue 20-Oct-09
12:22 pm
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Toffeeapple
North Bucks

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Oh Ruth, that really has my mouth watering.  I adore crab meat - and blinis.  I must get my book out.

I'll try that again!

Tue 20-Oct-09
4:23 pm
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JoannaS
Latvia

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Aren't they the things you put up to keep the rain off?

On the way to a wedding of my hubby's niece, hubby asked when we would be eating and I told him they would be having canapés after the wedding ceremony and he said "yes but when are we eating?" He honestly didn't know what they were. Oh boy!

Tue 20-Oct-09
4:59 pm
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Toffeeapple
North Bucks

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Aw, poor boy!  There is a first time for everything...Smile

I'll try that again!

Tue 20-Oct-09
11:02 pm
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Danny
Scarborough, England
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That's a brilliant idea to kick off this thread, Ruth. Thank you so much. I agree that well made bruschetta in small bite-sized pieces should be mouthwatering. Must locate white crab meat but it should be easily available from a good fishmonger or the fish counter of the big supermarkets.

Joanna, I can tell that you have some work to do on Ian. Maybe he is spending too much time in the company of tractors? Laugh

Toffeeapple, fish out that cookery book before the end of the decade please Wink SurprisedLaughKiss

Never knowingly underfed

Wed 21-Oct-09
1:20 pm
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Toffeeapple
North Bucks

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Embarassed  Sorry, I've been busy with another project, will try later on, have to go shopping now.

I'll try that again!

Wed 21-Oct-09
7:37 pm
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JoannaS
Latvia

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I think you could be right Danny

Wed 21-Oct-09
10:12 pm
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KateUK
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Ready made puff pastry. Roll it out. cut into three . Spread one bit with finely grated cheese and tomato concentrate and herbs, Second bit with anchovy paste and finely chopped olives ( or olive paste and finely chopped anchovies), third bit with pesto and pine nuts. Roll your strips up tightly so they look like little swiss rolls. Slice in to quarter inch rounds. Cook. Hey preto, a whole plate of tasty puff pastry pinwheels.

Smoked flaked salmon ( waitrose cooks ingredients), cream cheese/ creme fraiche, finely chooped dill. Mix. Put on blinis.

These are mega simple and really rather yummy.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Thu 12-Nov-09
12:48 pm
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SOL
UK

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I saw this on Come Dine With Me the other day

A man cooked shop bought tortelini, let it cool, the wrapped in mozzarella and I think sun dried tomatoes.  Basil leaves were the final wrap held with cocktail sticks.  They all seemed to really like it in the programme 

http://www.channel4.com/food/on-tv/come-dine-with-.....u_p_1.html

Thu 12-Nov-09
12:48 pm
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SOL
UK

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I saw this on Come Dine With Me the other day

A man cooked shop bought tortelini, let it cool, the wrapped in mozzarella and I think sun dried tomatoes.  Basil leaves were the final wrap held with cocktail sticks.  They all seemed to really like it in the programme 

http://www.channel4.com/food/on-tv/come-dine-with-.....u_p_1.html

Thu 12-Nov-09
8:41 pm
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Danny
Scarborough, England
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SOL - I sense an echo in this forum. Or have you gone all Irish and posted twice, to be sure to be sure?

What a shame that your link says "Unfortunately, for copyright reasons, we can't bring you this recipe". However, it has given me some ideas. Thank you for that.

Never knowingly underfed

Fri 13-Nov-09
6:26 pm
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SOL
UK

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there wasnt any real recipe.  It was just torteloni from a packet.  baby mozzerella and a sun dried tomato, basil leaves on the outside and then stuck through with a cocktail stick.  you can actually see the construction from the picture.  No idea why that posted twice?Embarassed

another one is stale-ish bread, cut with a small round biscuit cutter, put into a jam tart tray.  bang them in on a low oven to dry them out.  Then mix creme fraiche with smoked salmon trimmings (basics from sainsburys 97p a packet) cut that into very small strips, I use scissors.  Dill chopped from the herb patch chuck that in and stir.  Just before serving add a generous squeeze of lemon.  peeps think you are posh when you arent.

Sun 29-Nov-09
6:08 pm
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Danny
Scarborough, England
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While browsing around for other stuff, I came across this online feature in The Times online.

Ten great canapés: what chefs serve at their own parties

This I must try!

Never knowingly underfed

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