Writing blog posts has taken a bit of a back seat this school holidays while I concentrate on a variety of crafting and cooking projects. There is always a tension between time spent writing posts and time spent generating all the foodie and crafty projects expected of these pages. Cooking and baking has hogged the centre stage lately, but stay tuned as I have many crafty projects waiting to be posted.
This post is the second item to feature in my up-coming advertisement in Hazed Magazine. It's a delicious little canape perfect for entertaining guests or just treating yourselves to as a weekend treat. It's really easy to make and assemble. The little savoury pikelets, cream cheese spread and beetroot pickle can all be made in advance and the canapes assembled before guests arrive.
Green Herb, Cream Cheese and Beetroot Canapes
Green Herb Pikelets
1 cup flour
a good handful parsley and mint leaves
1 1/2 teaspoons baking powder
1 egg - separated
3/4 cup milk
2 tablespoons butter - melted
1 teaspoon salt
2 T finely grated Parmesan cheese
Combine the milk and egg yolk in a separate bowl.
Wash and finely chop the herbs.
Whip the egg whites until soft peaks form.
Using a spatula fold in the whisked egg whites. Start with a third of the whites, then fold in the remainder.
This lightens the mixture making the pikelets softer and more aerated.
Beetroot Pickle
3 fresh beetroot
1/2 cup brown sugar
1 teaspoon ground cumin
2 whole star anise
1/4 cup wine vinegar
Put it and the remaining ingredients into a medium sized saucepan and cook, stirring occasionally until the beetroot has softened and the liquid all but evaporated.
The pickle can be stored in an airtight container in the refrigerator for up to 2 weeks.
1 250g tub of cream cheese
I teaspoon salt
2 teaspoons grainy mustard
1 heaped tablespoon mayonnaise
the juice of 1 lemon
Soften the cream cheese and beat with the remainder of ingredients until smooth. This mixture needs to be at room temperature in order to neatly assemble the canapes. If you make it ahead of time, store in the fridge but allow time to soften and whip again before using.
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