Once you’ve established what type of party you’re hosting and how many people you’ll be inviting, it’s time to plan the menu. The selection on Ideal party offers plenty of choice and mouth-watering ideas:
Buffet – Including quiche, Charcuterie, gravelax Salmon and lots more…
Canapes – Our fantastic selection allows you to choose between everything from cold canapes and verrine shot glasses to sweet canapes
Starters – Dressed lobster for four or vegetable milles feuilles terrine for eight Whatever you choose will come beautifully presented
Main courses – Our oven bakes, meat and poultry joints and en croute dishes can cater for special dinner partiesDessert – Go healthy with a fruit Salad or satisfy a sweet tooth with our delicious desserts, including a range from Bertrand Munier
Spring is here, and there’s nothing better than gathering a few friends together for a casual get together with some canapés and cocktails featuring the fresh produce of the season mini stuffed tomato with olive tapenade, asparagus with parma ham and parmesan cheese are a few of my favourites that start popping up in April and May with the first bloom of Spring.
How to Make a Tantalising Crudité Platter
Crudités are a superb choice as this is a fun, colourful, healthy and tantalising appetiser. Creating an attractive platter can be challenging, but with a bit of advice, you can create one which your guests are sure to love.
Are you hosting a party in the near future? If it’s true, then you will want to dazzle your guests with some tasty dishes, but knowing what to serve is tricky. A crudité platter is an excellent choice for an appetiser as it can look fantastic and is incredibly healthy.
It’s a platter that consists of raw vegetables that you cut into small pieces or served whole. It often includes celery sticks, cucumber sticks, carrot sticks, broccoli, bell pepper strips and fennel. They are then dipped in a vinaigrette or similar dipping sauce. In addition to being very healthy, crudités can also look amazing with so many bold colours and different shapes.
To make a platter that will satisfy your guests, it is important that you use a wide range of vegetables – four or more is ideal. Try using what is currently in season for the freshest taste and select vegetables that are bright in colour to make it visually appealing. In addition to vegetables listed above, consider throwing in a few of these alternative types:
It is wise to purchase the vegetables on the day of the party or perhaps the night before. This ensures that they are fresh, bright and flavoursome. If you are unable to purchase them on the same date, ensure you follow the storage instructions to keep them fresh. On the day, do not cut the vegetables earlier than a few hours before the party to retain their freshness. When cutting, try experimenting with different shapes to add variety and texture to the platter.
In addition to vegetables, make your platter stand out by adding some meat or cheese (first ask if any of your guests is a vegetarian). You could also serve bread on the side to make the dish slightly more filling. When it comes to assembling the dish, try to be creative and arrange the vegetables in different ways to make it aesthetically pleasing. Alternatively, you could arrange by colour for a neat and tidy look.
What is a canapes menu? Delicate piece of mini hors d’œuvre with toast, vegetable, bread etc., with small savoury or sweet delights; food in miniature; perfect flavours constructed in one mouthful.
What goes with champagne nibbles? I will recommend some fish or caviar and crustacea canapes with blinis based. for those who like meat, I will suggest canapes brioche with foie gras or a nice organic duck terrine on bamboo. I will never forget the vegan and the vegetarian, I have the Grape with Cream Cheese and Pistachio Nut and Mushroom forest vegan homemade paté on white bread, pickled onion and thym, we have a lost many other vegan selections on my website.
How many canapes I should serve for a drink party? For cocktail parties lasting between 1.30 to 2 hours and where no other food is being served, we would recommend 10 -12 pieces per person (5 cold canapes, 5 hot canapes and 2 sweet canapes). For other events such as weddings or business event lasting between 1 to 1.30 hours and where food is to be served later, we would suggest between 5-8 pieces per person.
Ideal party reputation for truly talking point canapés – presented in the most amazing ways, constructed in perfect miniature, and tasting just delicious. We use the best, freshest, seasonal produce, just in tiny portions.
We can create a full meal option based on canapes alone or you can compliment these with some bowl food, in order to give your guests a more substantial alternative to canapes.
We can take care of all aspects of organizing your cocktail party or if you prefer, we can simply deliver the food freshly prepared to you. Have a look at our canapes box option for more information
Mother’s Day is just around the corner and I know that the strawberry cake is always the girls & lady’s favourite cake.
Baking a cake for your mum or your wife is always the best present you can do for Mother’s day celebration. However. if you don’t have any knowledge on how to bake one, just buy one!
This fresh strawberry cake is perfect for any holiday, but it’s also perfect to celebrate any Spring and summer day
My recipe is very easy to make for anybody with a little knowledge of baking. This strawberry and cream sponge cake is essentially a French light genoise sponge cake filled with fresh strawberries, vanilla chantilly cream and fresh strawberry coulis (optional) The making of the French genoise cake is not as daunting as most people might think, all you have to do is to follow a few simple sponge cake making tips outlined below and watch your cake rise as light as a feather.
The french genoise recipe
For the génoise sponge
250g/9oz caster sugar
8 medium free-range eggs
250g/9oz plain flour
50g/1¾oz butter, melted
Preheat the oven to 180C/185c Fan/Gas 4. Grease and line two 22cm/9in round cake tins.
For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.
Gently fold in the flour and melted butter until smooth.
Bake for 30–40 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
method to build the cake
1/ Place a 20-22cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers.
2/Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly.
3/Place the double cream in a bowl with the vanilla bean from the pod, and the caster sugar. Whip until semi-firm peaks form when the whisk is removed.
4 Line the ring with the large strawberry halves with some fresh strawberry coulis . – reserve the rest of the strawberries.
5 Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly and cover the top of the ring with whipped cream.
6 Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards.
Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern.
Now is time to be creative and you can use a piping bag for the decoration and garnish with a fresh strawberry, you can use the remaining vanilla pod for the decoration.
Green British asparagus, with its intense, complex
flavour, is considered – by the British, at least – to be the finest in the world. It’s deep, verdant flavour is attributed in large part to Britain’s cool growing conditions. ( The green asparagus are better served hot with chicken, veal and soup).
White asparagus preferred in Europe ( France and Germany) has a delicate flavour and must first be peeled before use. Trim the woody ends and starting from the bottom and using a vegetable peeler, peel a very thin strip toward the tip. Often, only the lower half need to be peeled. (The white asparagus are better served warm or cold with hollandaise & mayonnaise sauce.
When cooking asparagus, you can tie them into little bundles, which makes them easier to remove. Drop these bundles or individual spears into some boiling water, cover and cook for three to five minutes, depending on the thickness of the spears. Take them out, drain and plunge into some ice-cold water, or serve straight away.
To steam, place the spears in a steaming basket with a little water underneath. Cover and cook for three minutes.
Asparagus loves to be griddled in a pan – simply drizzle with a little olive oil and turn occasionally or try Jamie’s recipe for griddled asparagus with olive oil, lemon and Parmesan.
Asparagus is often used in Asian cooking, either in salads or in stir-fries. It needs only a minute or so in a hot wok, so always remember to add it in towards the end of cooking the rest of your dish. A splash of soy and a sprinkle of sesame seeds work well.
My favorite ! is It would be a crime not to mention hollandaise – a classic French sauce made of melted butter, fresh egg yolks, lemon juice and a little mustard or a pinch of cayenne – the pairing of which with asparagus is simply heavenly.
enjoy!! Also see selection of my delicious cold and hot starter https://www.bertrandmunier.co.uk/online_shop/starters
The beignet is a French -style, square donut, decked in powdered sugar. And it is delicious! Beignet means fried dough in French and is similar to fritter in English.
Beignets originate from France and, depending on the region, can be prepared in many different ways, hence carrying a variety of names: bugnes, merveilles, oreillettes, corchevets, vautes, etc.
My beignet recipe is so easy to make and you can enjoy it with so many different dips flavour, cinnamon, chocolate or raspberry Jam .
• 125ml water
• 1 tablespoon yeast
• 50g butter or lard
• 100g caster sugar
• 1 teaspoon salt
• 250ml boiling water
• 250ml evaporated milk
• 2 eggs, beaten
• 950g plain flour
• 1L vegetable oil for frying
• 125g icing sugar for dusting
Prep: 30 mins | Cook: 30 mins
1.Pour 125ml room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2.Combine the butter or lard, sugar and salt in a large bowl. Pour the boiling water over the butter mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
3.Slowly mix in the flour until the dough forms a ball. Cover the dough with clingfilm and refrigerate for 30 minutes to 1 hour.
4.Working with a small portion (a little larger than a baseball) at a time, roll out the dough 3mm thick. Cut the rolled out dough into strips 5 to 8cm wide, then cut again in the opposite direction and at an angle, making diamond shapes.
5.Heat your oil for frying in a deep and wide, heavy-bottomed frying pan over medium-high heat to 180 degrees C.
6.Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with kitchen roll underneath and allow to cool until you can handle them. Place in a clean paper bag with icing sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.
Imagine a scenario where you’re hosting a sleek, reception for your event in London. Every one of your guests has turned out in their best clothes and are looking elegant and stylish. So, would you just stick to cocktails and call it a wrap? No, because as host, you cannot let your guests leave the party hungry. Also, due to time or space constraints, you can’t squeeze in a formal sit-down meal either. So, what do you do? Look for canapes Party !!
Canapés are small finger foods that are usually served before dinner often accompanied with cocktails. It’s a type of hors d’oeuvre and is a two-bite food whose base is either a small bread or cracker with a topping of savoury or sweet ingredients.
What is the best food to serve at a party?
canapés are no exception to this adage. They are exquisite culinary creations that not only look good but pack a punch when it comes to taste. Thus, the ever-increasing popularity of canapés in London corporate events and other private parties requires no explanations.
Modern canapés use a kind of pancake called as blini or a pastry shell as the base. Even I make them use of fluted cutters to cut round or shaped slices of plain white bread that serve as the base. At times, you can also find small baguettes as the base of the canapé. You can mix it up and serve different types of canapés and provide your guests with a broad range of choices.
Why are Canapés immensely popular at private parties?
There are various factors that contribute to the popularity of Canapés. Let’s have a short look at some of the notable factors:
Easy and fun to eat
Varied Selection of Flavours
Can replace a dinner after 12 bits
Suit any taste from meaty to vegan guests
Serve Canapés and Impress your Guests
Happy tummies make people happy. Serve a broad range of canapés to your guests, improve the mood of your event and, feel proud of hosting a successful party.
if you need any help please for your canapes party we can do delivery in london and outside london https://www.bertrandmunier.co.uk/online_shop/canapes
Visiting Switzerland always brings me good memories of my childhood. Chocolate, of course, is one of them. When travelling to the Swiss Alps with my parents, we would always bring lots of chocolate. I have to say that the Swiss milk chocolate is, in my opinion, the best. I have trained as a chef and during my career, I had the opportunity to work for the Swiss Embassy as an executive chef for the Ambassador where I have learnt about the delightful Swiss specialities.
I would like today to share with you on my blog the fantastic Callier chocolate factory located in Gruyère in the heart of the Swiss Alps. The finest chocolate creations continue to be produced at Maison Callier with fresh milk from local dairies, sustainable cocoa, fine select ingredients and in-depth knowledge of the art of chocolate-making.
I invite you to discover the process of chocolate manufacturing and the smell which come from the famous Maison Callier chocolate factory.
My journey begins with the Aztec cocoa ceremonies and takes you through to today’s chocolate innovations. Touch roasted cocoa beans and follow your nose towards the irresistible scent of freshly made chocolate. Our chocolate tasting will titillate your taste buds with the aromas of exquisite cocoa, fresh Alpine milk and the best ingredients.
A sweet adventure awaits visitors at Maison Callier. The interactive visitor experience is a unique museum that leads you through the history of cocoa to the present day. Discover how Maison Callier use exquisite cocoa beans and high-quality ingredients to make the finest chocolate creations and indulge your palate with the amazing variety of flavours of cocoa.
Italy is famous for their Cioccolato Caldo, especially during the fall and winter months. This hot chocolate is sometimes served so thick (like a pudding), that you need a spoon to actually eat it! this recipe doesn’t make it that thick. The luxurious richness comes from using top-quality chocolate.
What You Will Need:
4 ounces bittersweet chocolate 70% or higher
1 1/2 cups whole milk
2 tablespoons sugar
2 teaspoons corn starch
What To Do:
Into a saucepan over LOW heat add chocolate and a drop of milk. Stir with a wooden spoon until melted.
SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch.
Continue cooking over LOW heat until it becomes thick, creamy and coats the back of the wooden spoon.
Hot chocolate Italian-style is one of the most amazing treats in the world! You have to try this pudding-like chocolate decadence! Add some Irish cream, cinnamon, and whipped cream for a fun variation, or create your own!”
I suggest some petit four or sweet canapes and sandwich to serve your afternoon tea
a delice !!!
for Chocolate lover watch the chocolat movie you will like it !!
The orange drizzle is an English institution in the UK and I love it! I’m pleased to share my home recipe with a touch of French flavour. In France, we have the same cake that we call Le gateau a l’orange . The recipe is from Lyon in France’s Auvergne-Rhône-Alpes region.
The Orange Drizzle is perfect for an afternoon tea or for a Picnic .
4 eggs (large )
300g of butter unsalted
300g of sugar
10g baking powder
230g white flour
250g icing sugar
3 large spoon of orange juice
1 cake ring for about 10 people
Preparation time 30 minutes
Cooking time 20 mins
Serves 10 t0 12 people
1/ Wash the orange, With a zester burner, 4 oranges zest keeping the 4 oranges for the juice
2/ Melt 300g of unsalted butter in a pan
3/ Flour and butter the cake pan
4/ In a mixer, add 300g of sugar and 300g melted butter. Mix until Creamy.
5/ Chop the Orange zest in very small bites
6/ Add the juice of 4 oranges to 2 eggs
7/ Sift in the flour, baking powder and add the zest of the orange. Mix until well combined.
8/ Add the last 2 eggs, one at a time,
9 / Line a loaf tin with grease-proof paper, spoon in the mixture and level the top.
10/ Preheat the oven to 180C/Fan/Gas Mark 4.
Bake for 15-20 minutes until a thin skewer inserted into the middle comes out clean.
11/ While the cake is cooling in its tin , pour over the juice of 3 oranges on the cake.
12 / For the icing, mix the orange juice with the icing sugar.
Prick the warm cake all over with a fork and drizzle the glaze over the top of the cake, and top with candied orange