Weekly menu delivery by chef B.Munier
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What is a beignet?
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.
• 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.
Chef Bertrand Munier
A classic way to serve mussels that’s great as an appetizer or side dish. Simple to cook and prepare. Pleasing a crowd just doesn’t get any easier, or tastier.
- 2 lb fresh cultured blue mussels
- 3 tbsp olive oil
- 1 onion, finely chopped
- 3 clove garlic, minced
- 2 tbsp fresh chopped thyme
- 3⁄4 cup red wine
- 28 oz can peeled and diced tomatoes
- 2 tbsp fresh chopped parsley
- 1 pinch salt and pepper to taste
- Rinse the fresh blue mussels in tap water. Place in a large saucepan with a small amount of liquid on high heat. Cover and let steam until shells open (5 – 7 minutes). Strain the fresh blue mussels, reserving the liquid, and removing the meat from the shells. Set aside.
- In a large saucepan, heat olive oil and sauté onions under low heat for 6 – 8 minutes, until onions get soft but not burnt.
- Stir in garlic and thyme for 1 minute.
- Pour red wine and cook for another 5 minutes.
- Add tomatoes and reserved liquid, cover and let summer for 30 minutes.
- Remove lid and let simmer for another 15 minutes.
- Add fresh blue mussel meat, let cook 5 minutes.
- Taste with salt and pepper. Sprinkle with parsley.
- Serve with bread.
Whether you are going to a Michelin star restaurant or at a friend’s house in France, you will most likely be served gougères canapes to accompany your aperitif drinks (drinks served before a meal). Gougères are traditional cheese puffs made with either Emmenthal or Comté cheese. These little canapes luxuries are perfect with champagne or wine (they are often served during wine-tastings) – and so chic if you have them home-made. Originally from Burgundy, these puffs were invented in the 17th century in a patisserie called ‘Le ramequin de Bourgogne’. So next time you have guests, why don’t you dazzle them with these golden puffs.
Ingredients (makes about 40)
250 ml/ 1 cup water
100 g/ 3.5 ounce salted butter
150 g/ 1 1/4 cups plain flour
180 g/ 2 cups grated Emmenthal or Gruyère cheese
A dash of ground nutmeg
1 egg yolk for glazing
A dash of salt and pepper
Pre-heat the over 180°
In a saucepan, bring the water and butter to a boil. Add the flour, stirring very fast and take immediately off the heat. By now the batter will be roughly in the form of a softball. Add the eggs, one by one and stir. It’s important to add the eggs slowly – don’t worry if it looks too thick, just continue to stir as it will eventually become a smooth batter. Finally add the cheese, salt & pepper and stir to a good dewy batter.
Prepare a baking tray lined with parchment paper. You have two choices for preparing the gougères: either put the dough in a pastry bag with a standard tip and pipe walnut-sized mounds or spoon and shape with the help of two teaspoons and evenly shaped ball (again like the size of a walnut). Glaze with the egg yolk for a golden baked finish. Sprinkle the puffs lightly with grated cheese.
Leave adequate space between each gougère and bake for 25 minutes approx or until puffy and golden. Serve immediately.
ps: You can prepare these in advance and either refrigerate or freeze them. Just take them out again before serving and heat in a high-heat oven for 5-7 minutes.
Also, see the selection of my delicious hot canapes
by Chef Bertrand Munier
Who does not love a Macaron? These chewy, delicious French cookies are truly a sweet treat. Filled with almonds, sugar, egg whites and a creamy ganache. They can be made into a variety of flavors, chocolate, vanilla, almond, pear mousse; the list goes on and on.
Give Your Canapes Party a True Flavour of France with Our Gourmet Selections Canapes . Hand Made by London’s Finest French Caterers, Free Delivery to Your door. Order Now. macaron box https://www.bertrandmunier.co.uk/online_shop/canapes/sweet_canapes
- 480g icing sugar
- 280g ground almonds
- 7 egg whites
A few drops of flavoured food colouring such as strawberry
1. Preheat the oven to 180C.
2. Mix the icing sugar and ground almonds in a food processor until you have a fine powder. Sift to remove any lumps.
3. Beat the egg whites, adding the food colouring as you go. Quickly and carefully add the almond-sugar mixture.
4. With a wooden spoon, mix from the centre of the bowl outwards, turning the container as you go. You want to achieve a smooth, lightly coloured mixture.
5. Using a piping bag with a centimetre-wide nozzle, pipe three centimetre-wide macaroons onto a baking tray lined with greaseproof paper.
6. Cook for eight to nine minutes, leaving the door of the oven slightly ajar.
7. Remove the macaroons from the oven. Pour a little water between the baking tray and the greaseproof paper – this
makes the macaroons easier to lift off when they have cooled.
8. Sandwich the macaroons using marmalade, raspberry jam or whipped cream to serve.
TIP: Leave the finished macaroons for 24 hours in the fridge. This allows the flavours and texture to develop and intensify
chef Bertrand Munier
Green British asparagus, with its intense, complex
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
chef Bertrand Munier
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.
a bientot on my blog
Chef Bertrand Munier
A delicate piece of pastry, toast, vegetable, etc., with small savoury or sweet delights; food in miniature; perfect flavours constructed in one mouthful..
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 complement 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 informations.
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 !!
What are canapes ?
The most preferred finger food at parties in London
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