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
Food is an important part of a party, as this is how you encourage your guests to relax and unwind. Finger food, and canapés, in particular, are a great form of food to serve as they taste fantastic and look just as great too. This is sure to impress your guests and keep them content throughout the event.
When arranging a large party or social event, there is a lot to organise. This can make it a particularly stressful and daunting prospect, especially if you have little to no experience in hosting such large events. The location, guest list, decorations, music, guest list, theme, dress code, drinks and food are just a few of the aspects that need arranging. One key element which is sometimes overlooked is food. If you do not supply your guests with a range of delicious food, then they will struggle to relax and feel content, which could result in most people leaving early. However, if you have a large spread of food it will help people to get into the mood, feel content and it can even work as a fantastic conversation starter and get people to mingle.
There are hundreds of different types of canapés that you could serve, including hot and cold canapés, as well as sweet canapés. As there are so many different bases, garnishes and toppings, it should see suffice everybody’s wants. Creating this many canapés for a large group is a daunting prospect, which is why it is best to use the services of professional catering companies. This way, you can get a huge range of delicious and beautifully presented canapés delivered to the location with plenty of time to spare. You can then just serve this up and focus on other aspects of the party. As they will both taste and look fantastic, it is sure to impress your guests and help your party to be a complete success.
Food is an essential ingredient for any successful party. Finger food is the best type to serve as it encourages people to mingle while they eat, and canapés are a fantastic and elegant form of finger food to serve.
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
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
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.
This classic French potato gratin dish is world famous, and rightly so! I am very happy to have this as a main meal, with just some crusty bread baguette and a nice roast lamb. I have heard that this famous dish was created as a way of encouraging the “Dauphin” (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe – it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry
1Kg 500g potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)
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 !!
Traditionally, the galette des Rois is made to celebrate Epiphany, which falls on the 6th of January, twelve days after Christmas. The cake is eaten in celebration of the arrival of the three kings who have travelled from afar with gifts for the newborn baby. In practice, people eat this galette throughout January and, dare I say, it is a rather unreligious event for most.
A dried bean, known as la fève, is hidden in the cake, and whoever receives the bean in his piece of cake, is crowned king or queen for the duration of the party. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served.\
Preparation time: 20 minutes
Baking time: 30 min
2/3 cup sugar
1/2 cup butter, softened
1 cup ground almonds
2 eggs + 1 egg for painting
1 tablespoon rum (optional)
1 pound puff pastry (2 rounds)
1 large dry bean or fève figurine
To make the frangipane, blend the butter with the sugar until well combined. Blend in the almonds thoroughly. Beat in the 2 eggs one at a time and then the rum if you are using it.
In a small bowl, beat the remaining egg.
Roll out half of the puff pastry into a round about 12 inches in diameter. Place it on a wax paper lined baking sheet. Using a pastry brush, paint the outer 1 1/2 inch circumference of the pastry with beaten egg.
Spread the frangipane in a round in the center of the pastry so that it just meets the painted on egg. Press the bean into the frangipane somewhere close to the outer edge.
Place the other puff pastry (rolled out into an equally sized round) on top of the first. Use the times of a fork to press the edges closed. Brush the top of the galette with the beaten egg.
Use a paring knife to etch a pretty pattern into the top of the galette. Traditionally this is in a cross-hatch pattern, or concentric half circles, but you can make up your own pattern if you are feeling creative. Don’t cut through the pastry, just etch.
Cut a small hole in the center of the pastry to allow steam to escape. Place the galette in the refrigerator to cool for at least 30 minutes before baking. You can make it a day in advance as well – just be sure to keep it refrigerated.
Preheat the oven to 200°F. Place the refrigerated galette in the center of the oven and bake for 30 to 35 minutes or until the top is dark golden brown. Serve warm.
Get the party started with our range of impressive canapés. With everything from fine Large Bits to hot canapes bites and french Petits four, we have all tasty options to suit all occasions and don’t forget we can provide butler service to serve you like a King or a Queen !
Our Canapés are delicious, seasonal and tasty morsels creations which are freshly prepared from the highest quality products. I suggest for this autumn and winter the top 6 best selling luxury canapes for this festival season. delivery is free in London! delivery is available on Disposable card box packaging or on black Slate ready to serve .
Tartare of smoked salmon, mascarpone and agouva caviar on blinis
Grilled courgette with olive and mozzarella on clear stick
Cocktail crab Dome on tartelette
Grape and cheese pistachio
Grape and grilled almond paprika
Turkey medallion with cranberry sauce on clear stick
For Private party our canapes got they final french touch on-site times before serving, to ensure Bertrand’s Vision of taste, texture and colour can be realised by you in every bite.
For the delivery service, our canapes are made fresh on the day on our special packaging design by us.
Chef Bertrand Munier will help create a perfect custom menu for your party. We will advise you on the size and content of your menu, regarding the logistics of the game ( number of guests, location and hours) . Seasonal canapes can be found here.