Tuesday, April 05, 2011

More finger treats

Succulent salmon swirls

I am a tapas fan, as these tasty finger treats are easy to make, the day before for most, convenient when you are awaiting guests and are keen not to stress. Most are a question of assembling, rather than preparation.  Here are a few more ideas.

Photo: Norwegian Snøfrisk cheese by Tine.no
Salmon swirls
Salmon swirls are one of my favourites. Cut the slices of salmon into strips. Mix cream cheese with thai chili dipping sauce.
I use Snøfrisk cheese for my swirls, a goats cheese with different seasonings. You may use this cheese with dill, or a similar variety. Regular or seasoned Philadelphia cheese is equally good.

Heat wheat tortillas in a dry pan until soft. Spread mix on the middle. Fold in edges and roll into a firm wrap. Allow to rest in refrigerator.

Cut edges. Cut into 2 inch slices before serving. Store overnight in refrigerator to set.

Scrumptious smoked salmon and cream cheese spread - see recipe here

Chorizo in sherry wine is a real treat
Chorizo in sherry wine

I love the spicy Spanish chorizo sausages, bursting with spicy paprika powder, garlic and olive oil.

Infused in sweet sherry the aromas of this ingredient blends delightfully delicious with the sweetness of the sherry wine. 

Allow the pieces of chorizo to soak in the sherry an hour before you put them in the oven. They get even better if you marinate the sausages in the refrigerator overnight.

Roast in a moderately hot oven (200C/400F) until the chorizo gets brown and much of the sherry has evaporated.

Place a toothpick in each before serving.

Spanish Paella - country style with chorizo - see recipe here

Mini croissants

I love Swiss croissants. I use premade Sara Lee croissants dough.

Roll out the dough, it is usually divided into six individual croissants. Cut them in two, making 12 mini croissants.

Spread Dijon mustard on the croissants, adding a small slice of cheese and a slice of boiled ham. Roll the triangles, shaping them into mini croissants.

Brush with egg wash, before baking them in  a hot oven ( 200C/400F) oven until brown. Cool slightly before serving.

Peppes pizza in a "Pillsbury" tube - see recipe here

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