Smoked salmon canapés are quick, simple and perfect for a wedding or a dinner party. My smoked salmon canapés recipe serves 6 and is ready in as little as 15 minutes.

Smoked Salmon

Ingredients

400g Norwegian smoked salmon

Scandinavian KnekkebrØd (or Rye) crisp breads

1 tub of cream cheese

2 tbsp crème fraîche

2 large unwaxed lemons (juice and zest of 1.5)

1 large bunch of dill, part chopped finely, part sprigs reserved

Freshly milled black pepper

Preparation

Mix the cream cheese, crème fraîche, chopped dill, lemon juice and half the zest, then add freshly milled black pepper.

Place the crisp breads on serving trays. Scoop some cream cheese filling and place on top of each of the crisp breads, using a fork to make the swirls.

Cut the Norwegian smoked salmon slices into ribbons, then roll and twist, and place on top of the crisp breads.

Top with individual sprigs of dill. Garnish with a couple of strands of the lemon zest.

If you enjoy eating smoked salmon, buy it from a reliable manufacturer, consume it by the “use by” date, and keep it properly refrigerated. If you eat it frequently, balance your sodium intake and include plenty of fruits and vegetables in your daily diet. A high intake of fruits and vegetables is associated with protection from stomach cancer.

What do you like to serve as canapés for special occasions?

This Mama

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Today I am sharing a Teriyaki Style Pork Burger recipe which I think will tempt just about every member of the family.

Pork Burger Recipe

Pork burger recipe

Serves: 10

Cooking time: 20 minutes

Preparation time: 15 minutes

Ingredients:

1.5kg (3lb 5oz) lean minced Red Tractor pork

75g (3oz) wholemeal Red Tractor bread crumbs

s113g (4oz) Red Tractor onion, finely chopped

4 Red Tractor spring onions, finely chopped and including the green leaves

90ml (8tbsp) light soy sauce

100ml (8tbsp) orange juice

56g (2oz) ginger powder

10 brown Red Tractor bread buns

1 x Red Tractor Batavia Lettuce

3 Red Tractor tomatoes, finely chopped

½ large Red Tractor cucumber, finely chopped

Preparation:

1. Combine all ingredients and form into equal size and weight burgers.

2. Preheat the grill or barbeque on high.

3. Reduce heat to medium.

4. Grill or barbecue  5-10 minutes per side constantly turning or until no pink remains.

This Mum's Life

I love colourful and tasty peppers, a feast for the eyes as well as the palate. Here’s a red pepper starter which is bound to impress your guests.

Red Pepper Timbale with Goats Cheese

Red Pepper Starter

Serves 4

Time of preparation: 60 minutes

Ingredients for your red pepper starter

3 red peppers
1 aubergine
½ onion
Goat’s cheese 4 slices (better with the rind)
Olive oil
Garlic, to taste
A handful of rocket

Preparation

Roast the peppers and the aubergine with half an onion.
Leave to cool and then peel the vegetables.
Cut into strips and mix in a bowl with olive oil and garlic finely chopped.
Add salt and pepper.
Grill the goat’s cheese so it has some colour but doesn’t melt completely.
On a plate put 3 tablespoons of the vegetable mixture and place the cheese on top of this.

Garnish with a small bunch of rocket, balsamic glaze (optional- available now in most supermarkets) and chopped parsley.

* Chef’s Tip: drizzle the vegetables with a splash of olive oil and season, as this makes them easier to peel later.

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You Baby Me Mummy

Slow Cooked Brisket of Beef with Beer, Celery, Shallots and Herbs makes the perfect comfort food at this time of year and will also impress any guests.

Melt in the mouth beef that you have let cook slowly all afternoon? What could be easier. Here celery, shallots and carrots form the basis of a rich, flavourful gravy.

Slow Cooked Brisket Of Beef

Slow cooked brisket of beef

Serves: 4-6
Preparation time: 10 minutes plus overnight marinating
Cooking time: 3.5 hours

Ingredients

1.5kg beef brisket
400ml beer, IPA is perfect
4 bay leaves
4 sprigs thyme
4 cloves garlic
1 tbsp oil
4 sticks of celery, trimmed and cut into 7cm pieces, split lengthways if too thick
8 shallots, peeled
2 carrots, peeled and roughly chopped
1 tbsp brown sugar
2 tsp Dijon mustard
2 tbsp tomato puree
½ – 1 tsp chilli flakes (to taste)

Method

Marinade the beef in the beer, bay leaves, thyme and garlic overnight, turning once or twice. The next day remove the beef and reserve the marinade for later.

Heat the oven to 160C/140C fan. Heat the oil in a large casserole dish and brown the beef well on all sides. Remove the beef and set aside, Add the vegetables to the pan.

Stir to coat with the beef fat, turn the heat down and cook for 5-8 minutes with the lid on.

Stir the veg well, then stir in the sugar, Dijon mustard, tomato puree and chilli flakes.

Pour the reserved marinade into the pan, including the garlic and herbs, stir well and season.

Return the beef to the pan, if it’s not completely submerged, baste meat with the liquid and turn it halfway through the cooking.

Cook in the oven for 3 hours with the lid on.

Once cooked, the meat should be very tender and falling apart. Shred and pull the meat apart and stir into the sauce. Serve with root veg mash.

Note: Ask for the nug end of the Brisket, it’s thicker and usually has better marbling so will be more tender when slow cooked.

Mummascribbles

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Here’s a shallot soup recipe for your delectation. Don’t think that’shallot because this wonder also includes a tasty goats cheese crouton.

Shallot Soup Recipe

The delicious soup is slow cooked to bring out the sweet caramel flavours of the shallots. Topping with a goat’s cheese crouton makes the soup a filling meal for those colder evenings.

Shallot soup recipe

Serves: 4
Preparation time: 15 minutes
Cooking time: 1 hour and 20 minutes

Ingredients for shallot soup recipe

500g Shallots
30g butter
3 garlic cloves, finely sliced
2tsp sugar
200ml dry British cider
1L good quality beef stock
1 bay leaf
2 slices of sourdough bread, cut in half or to fit in the top of the soup bowls
1 log of goats cheese

Method for shallot soup recipe

Prepare the shallots, pouring a kettle of boiling water over them leave to soak for 2-3 minutes then drain and run under cold water. They should now be easier to peel. Peel and finely slice ready to cook.

Melt the butter in a large, heavy based saucepan with a lid.

Tip the shallots, garlic and sugar into the pan. Stir well then put the lid on the pan and cook for 20 minutes stirring occasionally.

When the shallots are softened and browned, stir in the cider and the stock, season, add the bay leaf and bring to a simmer. Cook, with the lid on, for an hour.

When ready to serve, heat the grill, toast the bread and slice the cheese into 4. Ladle the soup into 4 bowls. Put a slice of cheese on each piece of toast and lay one in each bowl. Put the bowls under the hot grill until the cheese is melted and bubbling.

Check out www.ukshallot.com

What  is your favourite soup recipe?

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