Christmas with Good Housekeeping

скачать книгу бесплатно


Per canapé 38 cals, 2g protein, 2g fat (0g saturates), 4g carbs (1g total sugars), 1g fibre

1. Preheat the oven to 200°C (180°C fan) mark 6. Stack the tortilla wraps and use a round cutter roughly 5.5cm (2¼in) across to stamp out eight circles (so you have 24 in total). Brush the circles with oil, season lightly with salt and pepper and press each firmly into a 24-hole mini muffin tin. Cook in the oven for 5–8 minutes until crisp and golden. Allow to cool in the tin.

2. Meanwhile, make the beetroot hummus. Whizz the beetroots in a food processor until finely chopped. Add the chickpeas, lemon zest and juice, garlic and horseradish, and whizz until smooth. With the motor running, gradually add the olive oil until smooth and blended. Season to taste.

3. To serve, fill the cooled tortilla cups with beetroot hummus, top with the flaked smoked trout and a grinding of black pepper. Garnish with dill and pumpkin seeds, if using.

GET AHEAD

Store unfilled cooled tortilla cups in an airtight container at room temperature for up to 3 days. Make the beetroot hummus up to 3 days ahead; cover and chill. Assemble up to 1 hour ahead, and keep loosely covered in the fridge until you’re ready to serve them.

Dolcelatte Croissants

(#ulink_55679dfb-b4e7-5155-a8a9-5162e74e3cd7)

Warning – these cheesy morsels are addictive.

Makes about 18 canapés

Hands-on time: 20 minutes, plus chilling and cooling

Cooking time: about 20 minutes

60g (2½oz) vegetarian Dolcelatte, at room temperature

Half a 320g sheet all-butter puff pastry (the sheet should be halved lengthways)

Per canapé 47 cals, 1g protein, 4g fat (2g saturates), 3g carbs (0g total sugars), 0g fibre

1. Line two baking sheets with baking parchment and set aside. Beat the Dolcelatte in a bowl until smooth and easily spreadable.

2. With a long edge of the pastry in front of you, spread the Dolcelatte over the pastry (a spatula is best for this). Cut lengthways in half to make two strips.

3. Cut the strips into triangles (alternating tips pointing up and down) – each triangle with a base about 4cm (1½in) long. You should get nine triangles from each strip. Roll the first triangle up from base to tip and bend ends in slightly to make a crescent shape. Place tip down on the prepared sheet (so it doesn’t unravel). Repeat with remaining triangles, spacing apart on the sheets. Chill for 20 minutes.

4. Preheat the oven to 190°C (170°C fan) mark 5. Cook for 15–18 minutes until puffed and golden. Transfer to a wire rack and serve warm or at room temperature.

GET AHEAD

Prepare to the end of step 3 up to a day ahead. Cover and chill; complete recipe.