Tis the season for entertaining, so why not crank up the tunes and serve these delicious veggie treats? These sweet and savoury canapés are perfect for over the festivities and also for New Year’s Eve. The only problem is with party food this good your guests might not want to go home…
Blinis with truffled mushroom mousse
Serves: 6 – 8 Prep Time: 10 mins Cook Time: 30 mins
For the mousse
2 tablespoons olive oil
2 shallots, finely diced
¼ bunch thyme, plus extra for garnishing
1 clove garlic, microplaned (very finely grated)
8 flat mushrooms, finely diced
100ml non-dairy milk
1 tablespoon truffle paste
sea salt and freshly milled black pepper
For the blinis
90g plain flour
1 teaspoon baking powder
1/2 teaspoon table salt
150ml non-dairy milk
1 tablespoon olive oil
For the mushroom mousse, place the olive oil into a frying pan over a moderately high heat. When the oil is hot, add the shallots, thyme and garlic, season well, and cook for 5 minutes. Add the mushrooms and cook for 12 minutes until all of the liquid has evaporated. Now add the milk and cook for a further 5-8 minutes. Remove the thyme and blend the mushrooms. When smooth, add the truffle paste, adjusting seasoning if necessary.
For the blinis, mix together the flour, baking powder and salt. Whisk the aquafaba until a stiff meringue is formed. Add the milk and olive oil to the dry flour, mixing well. Gently fold in the meringued aquafaba. Heat a non-stick pan over a moderate heat and drop spoonfuls of the blini batter into the pan. Brown lightly on each side then gently flip over. Cook the blinis in batches so as not to overcrowd the pan.
To serve, pipe a little of the warm mushroom mousse onto the blinis. Garnish with a little black pepper and picked thyme.
Sushi Mince Pies
Serves: 6-8 Prep Time: 20 mins Cook Time: 25 mins plus 30 mins standing time
125g Yutaka Sushi rice
1½ tbs Yutaka Rice Vinegar
1 tbs sugar
½ tsp salt
Oil or butter for greasing
Rinse 125g sushi rice in a bowl of water, drain and repeat at least 4 times then drain rice with a sieve. Put 165ml water and the washed rice into a saucepan. Bring to the boil and simmer for 10 minutes with the lid on. Turn off the heat and leave to stand for 25-30 mins without opening the lid.
Mix the rice vinegar, sugar and salt together and fold into the cooked sushi rice after it has cooled down.
Heat the oven to 160°C. Grease a small bun tin with either butter or oil and using wet hands take a ball of sushi rice and line each bun tin with the sushi (it may help if you use a teaspoon to flatten the rice). When they are all lined place a teaspoon of mincemeat in each case and then place a small amount of rice flattened on the top. Then bake for approximately 10 -15 minutes or until the rice looks slightly crispy.
Leave to cool and take care when removing from the tin.
Divine Chocolate and Raspberry Macaroons
Makes: 35 Prep Time: 20 mins Cooking Time: 40 mins plus 20 mins standing time
You will need a sugar thermometer to make the macaroon shells.
For the shells:
110g granulated sugar
110g ground almonds
110g icing sugar
80g egg whites
Pink food colouring (you can choose any colour)
For the ganache:
180g double cream
170g 70% Divine Dark Chocolate
12 fresh raspberries
Line a heavy baking tray with baking parchment. To make the shells, mix the water and granulated sugar in a pan and set over full heat. Add a sugar thermometer to the pan once it comes to the boil – this recipe won’t work without an exact measurement of the temperature so this is a must.
While the sugar is boiling, mix the ground almonds and icing sugar until fine. Sieve to remove the bigger pieces of almond.
Once the sugar gets to 109°C, whip 40g of the egg whites on full speed. Once the sugar boils to 113°C and the egg whites are at stiff peaks, pour the sugar onto the egg whites while continuing to mix. Turn the speed down while the Italian meringue cools to about 40°C.
Add the food colouring a very little bit at a time.
Lightly fold the almond meal into the shell mix while gradually adding the whipped egg whites, being careful not to over mix and beat out too much air.
Place the mix in a piping bag fitted with a plain 7mm piping nozzle and pipe perfect circles on to the lined baking tray. Leave for 20 minutes to form a skin, although the duration will depend on what time of year it is due to the room temperature and humidity.
Meanwhile, preheat the oven to 150°C. Bake the macaroons for 11 minutes.
Make the ganache by boiling the cream in a small pan, while gently stirring to avoid it catching, pour over the chocolate in a bowl and mix quickly to melt. Add the crushed raspberries and mix until incorporated. Cool in the fridge until it is of piping consistency.
To assemble the macaroons, match two half shells for shape and size, and pipe a pea-size amount of chocolate ganache onto the flat side of one of them. Top with the other half shell and leave to set in the fridge for a short while. Repeat with the remaining shells and filling.
This recipe comes from Miss Macaroon. Founded by Rosie Ginday, the company provides employment and training programmes aimed at youngsters in the UK who may have slipped through the education system, are care leavers or find themselves homeless.
For more vegan or veggie recipe inspiration click here