Step 1 Whizz the beetroot in a food processor with the crème fraîche, horseradish, lemon zest and juice and some seasoning until smooth. Transfer to a piping or plastic sandwich bag. Place 4 olives in bottom of each croustade and cover with saffron mozzarella mix. Top with a few pine nuts. Designed and developed in collaboration with Santiago Lastra, chef patron of exciting new Mexican restaurant, KOL, .. To make the filling: Mix saffron strands with ½ teaspoon boiling water to release colour and leave to stand for 10 minutes To make the croustade cups: Lightly roll out the four slices of bread. Cut out circles to fit tins. Brush each side with a little olive oil or melted butter and line muffin tin with bread circles.

Croustade Cups - 48 Cups in Total (24 Pack of 2 Rahms Mini Croustade Cups - 48 Cups in Total (24

Transfer the contents of the bowl onto a worksurface, shape into a ball before wrapping in cling film. Every home cook needs a set of kitchen knives that won't let them down which is why we've teamed up with Opinel for your chance to win a knife set for every culinary job. The croustades are made in mini tartlet tins, which are available in trays of 12; what they are essentially are croutons made into tartlet cases. There are a number of fillings that could go into them – Mexican Guacamole and Anchoïade are excellent. Smoked salmon can be used just as effectively as gravadlax, in which case you add a little lemon juice before the soured cream. We have found that, once assembled, these keep crisp for up to 3 hours.In a separate bowl, mix the goat’s cheese with two tablespoons of Greek yogurt, then spoon into a piping bag. Pipe into the croustade cups, half filling each one. Add the gluten free plain flour, ground almonds, rice flour, xanthan gum and salt into the processor bowl, fit the lid, process on max speed for a few seconds to combine the dry ingredients. Bring a pan of water to a simmer and lower in the eggs. Boil for 8 minutes, then rinse under cold running water until cooled. Shell and roughly chop. Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy Allow All

Croustade iron - Netherton Foundry Croustade iron - Netherton Foundry

Top with small spoonful of the beetroot paste, and garnish with fresh coriander. Serve immediately. Begin by placing the slices of bread on a flat surface and rolling them with a rolling pin to make them as thin as possible. Blend the beetroot, garlic, Greek yogurt, pomegranate molasses, fresh breadcrumbs and hazelnuts with a pinch of seasoning, to form a coarse paste. In a medium bowl, mix together the chopped eggs, onions, cheddar, mustard and mayonnaise. Taste and season well, then cover and chill until needed.For some of us, the idea of providing a platter of canapés is a daunting prospect, but they don’t have to be fiddly or complicated. Our 10 easy canapé cheats are delicious and super easy to prepare, allowing you to enjoy more of the festivities. Add the unsalted butter cubes into the processor bowl, fit the lid, process on max speed for 20 seconds until the mixture resembles breadcrumbs, with the machine running add the eggs into the feed tube, stop the machine as soon as the mixture starts to come together.