The bird is in the oven, the sprouts are trimmed, the champagne is chilling and we are waiting for the guests to arrive and transform the organised calm into joyful chaos.
I made some party canapés using my Pampered Chef mini muffin tin and “dibber”, but you can get something very similar in Lakeland and elsewhere.
You just cut small chunks from a block of ready made shortcrust pastry and drop one into each hole. Then mould them into tart shells by pressing into shape with the dibber and add your choice of filling. I used a sliver of smoked salmon for half of them and a ½tsp of onion marmalade for the others. Top each one with a small disc of goat’s cheese and bake at 200ºC/180°fan for 15-20 minutes until the cheese is bubbling and the pastry is cooked. (Any bits of cheese that boil over can be snapped off to make the tarts look nice and tidy.)
So all that’s left for me to say is:
HAPPY CHRISTMAS AND HAPPY BAKING !!
Happy Christmas and happy baking indeed!ReplyDelete
Happy Christmas, happy eating... and a fruit[and savoury]full 2013ReplyDelete
PS... Porter Cake is very dangerous!! It is now officially our Christmas Cake...
And Meowwws from RonRon to LuLuReplyDelete
[the guys are out in the dark....]
Too late for this Christmas, but one for next year, Jan. With my new mini-muffin tin I made 2 dozen tiny mince pies. :-) A very happy New Year's baking to you.ReplyDelete