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If weather doesn’t burst our bubbly...
Clare Latimer gives her backing to some tempting nibbles that would make tasty complements to a chilled bottle of wine on a sunny day in the park
IT is not often that I am sent recipes that I like enough to put on this page but the three below came from a company promoting a pink bubbly wine.
If the rain holds off for a few days I can imagine sitting on one of Camden’s stunning green parks with a chilled bottle and these snacks. Pink is available at Waitrose, Selfridges and Asda and costs £7.99, so that won’t break the bank.
Chorizo and houmous tortillas
Makes 16-18
2 flour tortillas
2 tbsp olive oil
½ teasp paprika
200g hummus
16-18 slices chorizo
16-18 caperberries
1 red pepper, roasted and thinly sliced
Handful flat leaf parsley.
Method
Preheat the oven to 200C/400F/gas 6. Cut out 12 circles from each tortilla using a 4-5cm pastry cutter, or by cutting around a small glass. Mix together the olive oil, paprika and a pinch of salt, and brush over both sides of the tortilla disks. Place on a baking sheet in a single layer and bake in the oven for 6-8 minutes or until golden and crispy. Leave to cool. When you are ready to serve the tortillas, top each one with a spoonful of the houmous. Add a slice of chorizo, a caperberry and some red pepper on top and garnish each one with a sprig of flat leaf parsley.
Courgette and parmesan frittatas
Makes 16
2 smallish courgettes
1 clove garlic, peeled and crushed
2 tbsp olive oil
4 eggs
75ml double cream
1 tbsp chopped basil
4 tbsp finely grated Parmesan
Salt and freshly ground black pepper
Parmesan flakes
Small handful fresh basil leaves.
Method
Preheat the oven to 180C/ 350F/gas 4. Grease a tray or two, depending on size, muffin tins and then line the base of each hole with parchment paper. Slice the courgettes in half lengthways and then thinly slice giving you half-moons. Heat the olive oil in a frying pan and add the courgette and garlic. Cook gently for about five minutes, until softened and just becoming golden brown. Leave to cool. In a bowl, mix together the eggs and cream. Add the chopped basil, grated parmesan and season well with salt and pepper. Stir in the cooked courgettes. Spoon into the greased and base lined bun/patty tin holes. Place in the oven for 12-15 minutes, or until just set and becoming golden. Leave to cool for about five minutes before removing from the tray. The frittatas can be served straight away, or made in advance and warmed gently in the oven when needed. When serving, garnish with a flake of parmesan and small piece of basil on top of each.
Marshmallow meringue kisses
Makes 35 kisses
2 egg whites
75g caster sugar
½ teasp cornflour
½ teasp lemon juice
½ teasp vanilla essence
Few drops red or pink food colouring, optional
Little vegetable oil
6 tbsp raspberry jam, approx
150ml double cream, whipped to a soft peak
Method
Preheat the oven to 140C/ 275F/gas 1. To make the meringues, whisk the egg whites until they form soft peaks. Add half of the caster sugar and continue to whisk for a couple of minutes. Add the remaining sugar along with the cornflour, lemon juice and vanilla extract. Whisk until you have a firm, super creamy consistency.
Divide the mixture in half. Fold a few drops of pink or red food colouring into one half. Spoon into a piping bag with a ½-1cm wide plain nozzle.
Place a piece of parchment paper on a baking sheet and lightly brush with a little of the sunflower or vegetable oil. Pipe small dollops onto the paper, roughly 2cm in diameter, leaving a space between each for them to spread slightly.
Repeat with the white meringue.
Bake for 30 minutes.
When the meringues have cooled, peel away from the paper.
Spread a little raspberry jam on to the base of one half of the meringues, and then add cream to the base of the other half.
Sandwich a jam and cream meringue together with a plain meringue and serve as they are or in paper cake cases. |
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