Having not lived through the 70’s, in Britain or otherwise, I was, until very recently, unaware of the gastronomic showpiece that is the Cheese and Pineapple Hedgehog. It came up during a discussion about Eurovision – another WTF cultural phenomenon – when someone advised the Cheese and Pineapple Hedgehog was the ultimate in Eurovision partyContinue reading “That Time I Built a Cheese and Pineapple Hedgehog”
Tag Archives: Appetisers
Crispy Pork and Apple Crostini
This is a really exciting appetizer – crispy, shredded pork, spicy applesauce and peppery rocket are the perfect combination atop a crisp slice of baguette. What a treat. And while this might seem like a lot of work for an appetiser, it’s actually very easy and almost entirely make-ahead. The instructions are long, but theContinue reading “Crispy Pork and Apple Crostini”
Bar Nuts
The perfect snack for watching the game. Smokey, spicy and intensely savoury, these nuts are just the thing with a cold beer, or three. Ingredients: 4 cups raw, unsalted mixed nuts – I like walnuts, cashews, pecans and macadamias1/4 cup brown sugar3/4 tbsp sweet smoked paprika1/2 tsp cayenne1/4 tsp cinnamon1 tbsp flaked sea salt suchContinue reading “Bar Nuts”
Prosciutto Roll-Ups
My all-time favourite festive snack, next to sausage rolls, of course. Sweet, salty and crisp, these attractive nibbles make a fabulous appetizer passed around just as they are. Or, add a pile of these to a festive grazing board for a special treat. Ingredients 1 pack of good quality, ready-rolled puff pastry Honey mustard (orContinue reading “Prosciutto Roll-Ups”
Cheese Straw Twists
These are an elegant and crowd-pleasing nibble, and just as suitable with a cold beer as with a glass of champagne. Make more than you think you’ll need – these are seriously addictive. Makes approx. 32 twists Ingredients 1 sheet of ready-rolled puff pastry Cheddar cheese Parmesan cheese Pinch of cayenne pepper Salt 1 eggContinue reading “Cheese Straw Twists”
Spiced Cheddar Cheesecake
A showstopper, make-ahead appetizer, and addictive in the extreme. This would also make a really nice cheese course in lieu of dessert. To make this, you will require a 5-inch diameter springform tin, easily procured online. Make sure your cream cheese is very soft before starting, otherwise you won’t get a light, fluffy cheesecake. ThisContinue reading “Spiced Cheddar Cheesecake”
Refreshing Red Pepper Soup with a Shrimp, Chorizo and Fried Parsley Garnish
A cold summer soup in the right context is refreshing and really wakes up the taste buds. However, in the wrong context a cold soup is jarring and unpleasant. Pick your moment wisely. Serve as a first course on a hot day, in small portions, with this garnish. The hot and cold contrast is justContinue reading “Refreshing Red Pepper Soup with a Shrimp, Chorizo and Fried Parsley Garnish”
Black Olive Tapenade and Goat’s Cheese Crostini
Together, tapenade and goat’s cheese are a match made in heaven. Obviously you can eat the elements separately, but do encourage anyone you’re feeding to spread them on their crostini together. A couple notes on anchovy. As long as everyone you’re feeding loves olives and isn’t a vegetarian, just put them in and don’t tellContinue reading “Black Olive Tapenade and Goat’s Cheese Crostini”
Cannellini Bean Dip with Crispy Chorizo
The contrast between the hot, crisp chorizo and the smooth, lemony dip is delicious. Perfect for a warm evening with friends. If you’re feeding vegetarians, my cannellini crostini is an easily adaptable alternative. Feeds 4 as a nibble Ingredients 1 x 400g (14oz) tin cannellini beans, drained and rinsed 1 large clove of garlic, mincedContinue reading “Cannellini Bean Dip with Crispy Chorizo”
Crispy Baked Mussels on the Half Shell
I have written previously on the merits of mussels. This is a fun party dish that combines the elegance of steaming in white wine with the fun of a crisp canapé. It works best with large mussels because you are cooking them twice, thereby reducing the risk of overcooking. But of course, you don’t alwaysContinue reading “Crispy Baked Mussels on the Half Shell”
Caroline Feeds 