Upgrade your Christmas buffet with these nibbles
Ingredients: 150g pre-cooked beetroot, 3tbsp creme fraiche, 125g ricotta, Small bunch dill half roughly chopped, 40g butter, 250g button mushrooms, sliced 3 garlic cloves finely chopped, 1 pack pre-cooked blinis
Method: In a bowl, whisk together all the blini ingredients until smooth. Leave in a warm place for 30 mins until frothy. Heat a large frying pan over a medium heat, brush with the melted butter and drop teaspoonfuls of batter into the pan, spacing 5cm apart, and cook for about 1 1/2 mins, before turning and cooking for another minute. Cook in batches until the batter has been used. In a food processor, whizz beetroot, creme fraiche and ricotta until coarse. Season well, stir in the chopped dill and chill until required. Melt butter in a large frying pan, add mushrooms and garlic and fry until deep golden. To serve, put the blinis on a platter, spread with a teaspoonful of beetroot mix, add a few mushrooms and garnish with a small sprig of dill.
Ingredients: Cranberry sauce, 250g puff pastry, 125g Camembert sliced and cut into 16 squares, soft thyme leaves to serve
Method: Preheat oven to Gas 6, 200°C, fan 180ºC and line a baking tray with nonstick baking paper. Roll puff pastry on a lightly floured surface and cut into squares about 2.5cm. Bake for 10 minutes until golden and risen. Top each square with a small slice of Camembert and a spoonful of cranberry sauce. Return to the oven until the cheese melts. Garnish with thyme
Ingredients: 1 cucumber, 100g Sun-dried tomatoes, 100g Feta
Method: Using a peeler, peel a whole cucumber into long thin strips. Once you get close to the centre, turn it over and start again. Cut each strip in half. Save the core to use in a salad. Take 100g (3 1/2oz) feta and crumble all but 1 tbsp of it into a bowl. Add 100g (3 1/2oz) finely chopped sundried tomatoes. Combine thoroughly with a spoon. Press a small piece (around 1 tsp) of the feta and tomato mix onto a piece of cucumber and roll it up tightly. Arrange on a serving dish. Continue until you have finished all of the strips. You should have enough for about 30 rolls.Crumble over the remaining feta for a garnish and drizzle over a little of the sundried tomato oilRecipes from Hello Fresh
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