Canape

Scallops with Ginger, Shallots and Sesame

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Scallops with Ginger, Shallots and Sesame

Chinese restaurants steam scallops like this. I developed this recipe for Scallops with Ginger, Shallots and Sesame many years ago […]

Figs Wrapped in Prosciutto

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Figs Wrapped in Prosciutto

Figs Wrapped in Prosciutto is so simple you do not really require a recipe. It relies on the beautiful flavour of figs […]

Tapenade

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 Tapenade

Tapenade is a versatile olive and caper spread. Originally from Provence, it takes its name from the French word for capers, but it relies more […]

Tomato Tarts with Fetta and Tapenade

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Tomato Tarts with Fetta and Tapenade

These delightful little Tomato Tarts with Fetta and Tapenade can be made larger to serve as an entree. I use […]

Potted Prawns

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Potted Prawns

Traditionally potted prawns are made with cooked prawns spiced with mace. However, mace can be hard to find so nutmeg and coriander can be […]

Chinese Chicken Wonton Cups

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Chinese Chicken Wonton Cups

Chinese chicken wonton cups are easy to make using ready made dumpling wrappers.

 Makes 24
Preparation: 10 minutes
Cooking: 10 – 15 minutes

Ingredients

2 tablespoons hoi […]

Smashed Broad Beans with Mint & Feta on Tortilla Triangles

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Smashed Broad Beans with Mint & Feta on Tortilla Triangles

Smashed Broad Beans with Mint & Feta on Tortilla Triangles makes a lovely canape any time […]

Mashed Carrot Salad

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Mashed Carrot Salad

This Mashed Carrot Salad is rather like a dip and can be served at room temperature or warm with bread to whet […]

Tuna Pate with Melba Toast

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Tuna Pate with Melba Toast

Canned tuna is a great standby. Best of all this recipe for Tuna Pate with Melba toast can be made a […]

Baby Calamari with Fennel & Spinach

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Baby Calamari with Fennel & Spinach

This Baby Calamari with Fennel & Spinach is a quick and easy recipe, based on a more traditional, long-cooking Greek […]