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Bakers Snacktime Canapés

Bakers snacktime crapes

Snacktime canapés

Recipes By: Clement Pedro

Rare roast beef canapés

10 of your favourite Bakers snacktime biscuits
150g rump, cooked to rare
1 cup creme fraiche
3T creamed horseradish
2T finely chopped chives

Place you biscuits on a serving platter. Thinly slice the beef into ribbons and set aside.
Mix the creme fraiche and creamed horseradish together until well combined.
Add a teaspoon of the creme fraiche mixture to the biscuit before adding the thin ribbon of beef. Sprinkle the chives over and serve.

Caprese snacktime
10 of your favourite Bakers snacktime biscuits
1 cup plain cream cheese
1/4 cup basil pesto
A handful of cherry tomatoes, cut into thirds
Fresh basil leaves
Balsamic reduction to drizzle
Add the biscuits to a serving platter. Blend the cream cheese and pesto together before adding a teaspoon of the mixture to the biscuit. Top with some tomato and basil before finishing with a drizzle of balsamic.

Chicken liver pate and sweet pickled onion canapés
4T butter, plus 2T extras
4 cloves garlic, finely chopped
1/2T thyme leaves
250g free range chicken livers
2T brandy
Salt and freshly ground black pepper
4T melted butter for the topping

For the sweet pickled onions

1 red onion, finely chopped
4T brown sugar
1/2T thyme leaves
2 cloves garlic, finely chopped
3/4 cup red wine vinegar
10 of your favourite Bakers snacktime biscuits

Add the butter to a pan over a medium heat. Add the garlic, thyme and livers and allow them to cook undisturbed until browned, turn over and cook the other side in the same way. Once the livers are just browned remove the pan from the heat.

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