If you are hosting an event whether it is a party or conference, you will want your guests to have the best experience. You can make sure this is exactly what they get by hiring dinner party caterers who will ensure that everybody gets something delicious to eat.
There is no better way than to treat your guests when you are hosting an event than with delicious canapes. These are the perfect addition to any evening as guests can have as few or many as they like without you needing to worry about serving a full dinner. Having delicious and carefully prepared canapes can make the world of difference for your event.
Canapes come in many shapes and sizes, such as cold canapes, hot canapes, sweet canapes or shot glass canapes. You can tailor your menu to your tastes and the type of event you want to host, whether evening or daytime, formal or informal.
To ensure you pull off your party with panache, dinner party caterers in London can help you out. These companies can offer a bespoke service which fits your needs and leaves your guests happy and impressed.
Whether you want mini eclairs and other delightful small versions of well known desserts, or something different with shot glasses of salmon mousse and more, you can have it all. By serving canapes London you will leave your guests’ taste buds tingling. Make sure you arrange your caterers today to ensure your big party goes off without a hitch.
This is on of the best Pea soup recipe for Spring and Summer !
4 spring onions
6 lettuce leaves or a big heart
1 tsp tablespoon olive oil
1 liter of water
4 c. tablespoons heavy cream
Salt and pepper
Serve hot or cold .
minimum order 8 portions on shopping basket
A whole side of skinless & boneless Scottish salmon, poached fish stock with lemon, garnished with king prawns.
Served with mayonnaise and cocktail sauce
Delivered in a Disposable Packaging
For food ready to serve on presentation trays , Please contact us,VAT will be applied on this service.
Serves 8 portions as a main course and 12 as part of a buffet.
Please contact us for any information
How to make choux pastry
- Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères. It puffs up in the oven until it is eventually set by the heat. The airiness, in fact, is caused because choux has a high water content, which is turned into steam during baking and this forces the pastry shell outwards and gives it volume.
This a easy recipe I do everytime for my sweet canapes party ….
140g g Strong White Bread Flour o
25cls Water or milk
4 gr of salt
Combine the milk, 125ml water, the butter and salt in a saucepan and set over a low heat. Bring the boil and immediately take the pan off the heat. Shower in the flour and beat the mixture with a wooden spoon until spoon. Return the pan to a medium heat for about 1 minute, stirring constantly, to dry out the paste. Tip it into the bowl. Add the eggs one by one, beating with the wooden spoon. Once they are all incorporated into the mixture, it should be smooth and shiny and thick enough to pipe. The choux paste is now ready to use. (If you are not using it immediately brush the surface with eggwash to prevent a crust forming) Pipe small mounds on a baking sheet line greaseproof paper in staggered rows, using a bag fitted with a 1cm nozzle. Brush with eggwash and lightly mark the tops with the back of a spoon. Bake at 200ºC/Gas 6 fir 15-20 minutes until crisp, but still soft inside. Cool on a window sill.
Blueberries shine in this simple, delicious tart. The dough comes together quickly and is rolled out on a piece of parchment paper to keep it from sticking to the counter. Pile blueberries mixed with a bit of sugar and lemon zest into the center of the dough and fold up the sides—no pie plate needed. Transfer the whole thing, parchment and all, to a baking sheet in the oven, and in about an hour you’ll have a juicy, bubbling blueberry tart.
For the dough:
- 150g cups all-purpose flour
- 80g tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 80g tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
- 4 to 5 tablespoons ice water
For the filling and baking:
- All-purpose flour, for dusting
- 1/2 cup granulated sugar
- 1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon)
- 500g fresh blueberries (do not use frozen)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons coarse-grained sugar,
- STEP 1
Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
- STEP 2
Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
- STEP 3
Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
- STEP 4
In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
- STEP 5
Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
- Enjoy !!! Bertrand
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!
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 !
Whether it’s a few friends meeting up or a full on bash – impress your guests with thesecanapes and nibbles!
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
- 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
- Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10-11 minutes
- Cut the chicken breasts into small dice.
- Wash the mushrooms rapidly and cut in halves or quarters depending on the size.
- 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.
- Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning.
- Add the chicken stock little by little and cook for 2 minutes, stirring.
- Add the diced chicken and the mushrooms and cook for 5 – 6 minutes, stirring from time to time.
- 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.
- 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.
- Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly.
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.
The ravioli is delicious when it is homemade. Its stuffing of cheese, vegetables or ham allow all variations. Add sauce, pesto or parmesan, and you have a delicious Italian. Unless you prefer the Chinese ravoli!
You will need:
500g of spinach
20 cl of cream thick
2 tablespoons of flour
300 g of fresh pasta dough
For the sauce:
20 cl of liquid cream
80 g grated Parmesan cheese
For 4 persons preparation time: 45 min cooking time: 30 min need you: 500 g of spinach in branch 20 cl of fresh cream 2 tablespoons of flour 300 g of pulp 1 egg salt for the sauce fresh dough: 20 cl of fresh cream liquid 80 g Parmesan cheese, grated pepper utensils : 1 roll pastry 1 round, fluted cookie cutter or 1 cup 1: remove the tails of spinach, wash them.
In a saucepan, boil 1.5 litre of water with 2 teaspoons of salt, then add the spinach and cook for 3 minutes, drain, press them to remove all the water and chop them with a knife as finely as possible.
2: In a small saucepan, made boiling cream and allow to reduce by half over high heat stirring so it attaches not; Add the spinach. Check the seasoning and cool.
3: Prepare ravioli: Sprinkle flour work plan; with a rolling pin, spread the dough to make it thin and cut out rounds of 6 cm in diameter with a round, fluted cookie cutter with a Cup. Place in the center of half of the round a little spinach. In a bowl, beat the egg with a fork and with a brush, wash around the circumference of each circle, cover them in the other half of the round and press with fingers to paste and form the ravioli.
4: 1.5 Liter of water with a teaspoon of salt, boil gently dip the dumplings and let them cook for 5 minutes, then drain. Book them warm.
5: Prepare the sauce: in a saucepan, made boil the cream, add the parmesan, pepper; check the seasoning.
6: Have the ravioli in the serving dish, spray them with sauce and serve immediately.