How to choose the best canapes for your next event!

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

Bertrandwww.bertrandmunier.co.uk

La Galette des rois .. a French treats, Easy recipe !

La Galette des Rois, traditional recipe .

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.

Makes 8 servings.

Bertrand

Plan a nice spring cocktail with your canapes for your party

To go with your canapes parties! the perfect cocktail ….
For canapes http://www.bertrandmunier.co.uk/online_shop/canapes

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SPRING HERBS GIN & TONIC

INGREDIENTS
Brimming with fresh, seasonal flavours, this G&T spring herbs offers a sophisticated, Scottish spin on a classic gin and tonic.

1 part gin
2 parts premium tonic water
1 thin celery stalk
1 Granny Smith apple
Szechuan black pepper

METHOD
Build the ingredients over cubed ice.
Garnish it with a thin (10inch) celery stalk, coated with ground Szechuan black pepper and Granny Smith green apple slice

canapes from ideal party
canapes from ideal party

happy party

Bertrand Munier 

Canapes parties ? we do the best canapes for the london Parties

I deal Party is a French catering company based in London since 1999 by Bertrand Munier. We specialise in private and corporate catering and also provide an excellent delivery service for canapés London, buffet menus, dinner party, business lunches, office catering, as well as a personal chef service for those looking for a extra special touch!

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I have to design canapes for my-self to eat I will kip canapes very simple like a nice tomato mozzarella with basil classic…… I like to get classic recipe simple, with full of flavor and you can make it very interesting to eat !

b.munier Ltd

 

 

 

 

 

 

 

 

 

 

 

Whether it’s a few friends meeting up or a full on bash – impress your guests with thesecanapes and nibbles!

the spoon

BOUCHÉE À LA REINE

I always loved ‘bouchée à la Reine’ – this classic starter is exactly what I love about French cuisine – elegant and old-fashioned. I like to have it simply as a main course with a salad on the side. My simplified version of this small puff pastry includes chicken, morel mushrooms, onions, white wine and a bechamel sauce. If you can’t find morel mushrooms, you can replace with any mushrooms of your choice whether they are fresh or dried

bouchee a la reine

Ingredients 

  • 4 vol-au-vent shells
  • 1 shallot
  • 2 large chicken or turkey breasts
  • 4 oz. small or medium button mushrooms
  • 10g of Morel
  • 2 oz. butter
  • 2 Tbs. flour
  • 1 egg yolk
  • 1 cup creme fraiche (or double cream)
  • 1 bouquet garni
  • 12 oz. chicken stock
  • Pepper

Procedure

  1. Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10-11 minutes
  2. Cut the chicken breasts into small dice.
  3. Wash the mushrooms rapidly and cut in halves or quarters depending on the size.
  4. In a sauteuse (or a frying pan), melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring.
  5. Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning.
  6. Add the chicken stock little by little and cook for 2 minutes, stirring.
  7. Add the diced chicken and the mushrooms and cook for 5 – 6 minutes, stirring from time to time.
  8. Preheat the oven to 350ºF (gas mark 6) and bake the vol-au-vent shells for 5 – 10 minutes or as directed by the manufacturer, without burning them.
  9. In a bowl, mix the cream with the egg yolk. Increase the heat under the sauteuse and add the egg yolk/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper.
  10. Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly.

Notes

This entrée has been somewhat neglected but is one of the great classics of French gastronomy. It is usually served as an entrée (introductory course) but may also be served as a plat principal (main course) for an evening meal, for example, accompanied by a green salad. It can also be made with seafood or even snails. For holidays one may also add sweetbreads, truffles or morels. This dish is sometimes confused with Vol-au-vent financière but the latter is quite different with quenelles, cockscombs, cocks’ kidneys, truffle slices, fluted mushroom caps and black olives bound with a Madeira sauce.

Bon Appetit

Bertrand

French Classic souffle au fromage, easy recipe !

Souffle au fromage

Cheese souffle recipe

Ingredients
50g of butter

50g of plain flour

250 ml of milk

2 tablespoons of cream

4 egg yolks

150g grated Gruyere cheese

salt and pepper

grated nutmeg

5 egg whites

Melt the butter in a large saucepan and stir in the flour.

Cook for 1 to 2 minutes over a low heat.

Gradually add the milk, stirring well until the sauce is smooth and thick.

Cook gently for 10 mins stirring constantly, then remove from the heat and stir in the cream.

Then add the egg yolks a little at a time, add the cheese, salt and pepper plus the nutmeg to taste.

Beat well until the cheese melts and is really smooth.

Whisk the egg whites until stiff, fold them gently into the cheese sauce mixture.

Transfer the mixture to a well buttered 1.2 litre souffle dish.

Bake in a preheated oven at 180c or 350f, gas 4 for 15 mins.

Increase the temperature to 200c or 400f gas 6 and cook for another 15 mins until souffle is golden and well risen.

a bientot

Bertrand

Dinner party delivery, Enjoy Your Party

No time to cook ? why not to order a nice dinner on delivery!!

Dinner party have all been designed for you by Bertrand Munier to suit every taste. Most of dishes are easy to eat or easy to heat so you can enjoy your Party with less stress. We only use the freshest local ingredients with no additives or preservatives for our freshly prepared dishes.

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Dinner For 6 People

Salad
Green bean Salad with Parma ham and Lime cream sauce  £15.00 X 1
Tomato & Mozzarella Salad £17.00 X 1
main courses
Organic Chicken with rosemary and Lemon sauce  £6.50 X 6
Petit Pois & Carrots a la Francaise £3.90 X 4
Potatoes sautés £2.50 X 6
Braised chicory with orange juicy £3.80 X 4
Dessert
Lemon Tarte £18.00 X 1 (6 portion)
Total : £134.80    free delivery !!!



How to cook a BBQ

Ideal Party  BBQ Grill

The barbecues are one of the longstanding traditions of the summer season. Getting together with friends and family to relax outdoors and enjoy freshly grilled food delicious cold drinks, somewhere just below Paradise. To make the most of your barbecue entertaining, learn the basics of barbecue and grilling how to tie everything together is the key.

Basic Grill

Before you can start hosting barbecues, you need a grill. BBQs are available in versions that require propane gas to burn, charcoal and the use of charcoal briquettes as a source of heat. Gas grills are faster than you do not need to wait for the charcoal to burn, but many people swear that the gas grilled food does not taste as “authentic” than food cooked on a charcoal grill. Of course, some fans even debate calling BBQ real, as is traditionally barbecue food is cooked slowly in a pit and never grilled at all. Whatever your situation grill, the basic facts remain the same. Call it a grill or a barbecue, in both cases it is good food. Never before grilling, you’ll need to “season” your grill leaving burn at a medium temperature for about three hours. Doing so would remove all the impurities in the metal or paint which includes the grid.

Our BBQ menus are available on the website

How to start your BBQ

To buy your BBQ

New Menu Ideal Party Delivery

Our delicious French cuisine, combines fresh ingredients from land and sea. Above all, it is full of taste, aromatic, spicy and overflowing with personality.
Delicious Canapes selection to a superb dinner party have all been designed for you by Bertrand Munier to suit every taste. Most of dishes are easy to eat or easy to heat so you can enjoy your Party with less stress. We only use the freshest local ingredients with no additives or preservatives for our freshly prepared dishes.

new carte delivery summer 2010

www.bertrandmunier.co.uk

Green Tea blanc Manger with raspberry coulis and green tea infusion

Today we have to cook a special dessert for one of are client, Green tea Blanc Manger is like the italien version of Pannacotta desserts with green tea

Chef Munier Recipe

Ingredients:
500 ml Double Cream
500 ml whole milk
1 lime zest
190 of sugar
80g gelatine
2 teaspoons green tea powdwer (Matcha)
Place the first four ingredients in a pan together and bring gently to the boil. Simmer for 5 minutes then remove from heat and allow to cool. Strain to remove the spices.

2. Meanwhile, put 60g  of water into a small saucepan and sprinkle the gelatine over the top. Heat gently until clear, and stir into the cream mixture.

3. Whisk in the green tea powder and divide the mixture between 8 moulds. You can use dariole moulds, ramekins or tea-cups. Chill in refrigerator for at least 5 hours, or make the day before it is needed.

served with raspberry coulis

what about Green Tea.

Matcha green tea powder is a fine green tea powder that looks like an emerald colored flour. It is made from the finest, youngest leaves of the first harvesting days in Japan. Matcha green tea is the most popular green tea in Japan, and it is also gaining more and more popularity in other countries due to its health benefits.

Bertrand

http://www.bertrandmunier.co.uk/