Before I moved to India, if we were having a drinks party or people over for supper, I would raid the party selection at my beloved Marks & Spencer and Waitrose. However, in my new life, unfortunately there isn’t a branch of M&S or Waitrose for me to pop to when we’re having people over, so I’ve had to come-up with my own nibbles / canapés. They may not look as fabulous as shop bought ones, but I think they’re just as tasty.
- 350g unsalted and unroasted nuts of your choice – I used pecans, cashews & almonds
- 70g honey – runny honey is preferable
- 1/2tsp mixed spice
- 1tsp cinnamon
- 1/2tsp all spice
- 1/2tsp smoked paprika
- 60g sugar – I used light brown sugar, but caster sugar would work just as well
- 2tsp finely ground sea salt
- Pre-heat the oven to 170C.
- Line a baking tray with greaseproof paper.
- Put the nuts in a bowl and set aside.
- In a small saucepan put the honey, mixed spice, cinnamon, all spice and smoked paprika.
- Gently warm the honey and mixed spices together, until the honey is less viscous.
- Pour the honey and spice mixture over the nuts, making sure they’re evenly coated.
- Tip them out onto the greaseproof paper and spread evenly.
- Put the nuts in the oven for between 8 to 12 minutes.
- Check the nuts after about 4 to 6 minutes and give them a toss.
- Once roasted, leave to cool.
- In a bowl, mix together the sugar and sea salt. Toss the nuts in the salt and sugar mixture and they’re ready to serve.
Sticky cocktail sausages
- 30 cocktail sausages
- 3tbsp orange marmalade, with or without peel – I opted for a peel one
- 1tbsp runny honey
- 1tbsp lime juice
- 1tbsp soy sauce
- Pre-heat the oven to 190C.
- Snip the sausages if needed and put in a bowl.
- Put the marmalade, honey, lime juice and soy sauce in a saucepan over a low heat until the marmalade and honey have melted.
- Pour the sauce over the sausages, making sure they’re all coated.
- Tip the sticky sausages and the sauce into a roasting tin and pop in the oven for 20 to 25 minutes.
- Give the sausages a toss and another coating after 10 to 12 minutes.
- Once they’re golden brown they’re ready to serve.
Smoked salmon with lemon creme fraiche blinis
These have to be one of the simplest, yet one of the scrummiest nibbles / canapés to serve at a drinks party or before supper.
- Smoked salmon
- Creme fraiche
- Lemon juice
- Black pepper
- Mini or regular blinis
- In a bowl whisk the creme fraiche, lemon juice and a good grind of black pepper.
- Place the blinis on the serving plate / platter and place a small dollop on top of each one.
- Shred the salmon into small pieces and twist and place on the creme fraiche.
As I said, easy peasy!!
Brie and cranberry crostini
- French baguette – I opted for mini ones, so they’re more of a two bite canapé
- Olive oil
- Cranberry sauce
- Pre-heat the oven to 190C.
- Cut the french bread into thin slices and using a pastry brush, brush each side of the french bread slices with the olive oil and place on a baking tray.
- Put in the oven for approximately 8 to 10 minutes, or until golden brown.
- Remove from the oven and let cool.
- When cooled, place thin slices of the brie on top of french bread slices
- Top with half around half a teaspoon of cranberry sauce.
Triple cheesey straws
- 300g ready-rolled puff pastry
- 50g Parmesan cheese, finely grated
- 50g Gruyere cheese, finely grated
- 50g Emmenthal cheese, finely grated
- Flour for rolling out pastry
- Pre-heat the oven to 190C and line a baking tray with greaseproof paper.
- Mix all the cheeses together in a bowl.
- Unroll the pastry and on half of the pastry, sprinkle most of the cheese on one half, leaving enough to sprinkle over the top.
- Fold over and seal the cheese in.
- Lightly flour your worktop and roll out the pastry until it’s around 3-4mm thick.
- Cut into 1/2 inch strips and twist.
- Pop onto the baking tray and sprinkle with the remaining cheese.
- Put in the oven for 12 to 15 minutes, or until golden. Leave to cool. These will keep for 2 to 3 days.
They’ll be just one more post before I take a little break over the holidays. I’m off to be reunited with one of my besties!
I hope all your festive planning is coming along nicely!
With much love
The Domestic Princess
PS apologies for the quality (or I should say lack of) of the photographs, I’ve been taking them myself and as you can see, I’m nowhere near as talented as The Domestic Prince who’s my normal ‘tog!