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Serve this delicious treat hot with fresh herbs or replace the ham with wilted spinach which works just as well. This is sure to dazzle your guests.
Makes 24
6 slices medium white bread 125g butter, melted, plus extra for greasing
24 quail’s eggs 4 slices Parma ham 175ml plain Hollandaise 10g chives, finely chopped to garnish
1 Preheat oven to 1500C/Gas 2.
2 Brush the bread with melted butter and use the cookie cutter to stamp out 4 rounds per bread slice. Place the croutes on a baking tray and bake until crisp, 20–25 minutes then cool.
3 To bake the quail’s eggs, generously butter the mini muffin tin and crack eggs into each hole. Bake in the oven, 4 minutes. (The yolks
STICKY FIG & STILTON CROSTINI
Serves 8 v
4 tbsp balsamic vinegar 4 tbsp water 8 tbsp sugar 8 large dried figs 150g stilton 100g crème fraîche 8 slices of ciabatta A few sprigs of watercress
3 x
1 Put vinegar, water and sugar in a small pan, add the figs and simmer gently for 15 minutes. Leave to cool, then slice the figs.
2 Crumble stilton and mix with crème fraîche.
3 Preheat the oven to 200°C/gas mark 6. Brush ciabatta slices with oil, then bake both sides until light brown.
4 Spread each slice with the stilton mixture, then top with the sliced figs. Bake for five minutes until the stilton melts.
www.yeovalley.co.uk/recipes
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Serve sliced diagonally with a sprig of watercress.
FOODLOVERMAGAZINE.COM | 21
should still be runny.) Using a teaspoon, carefully scoop eggs out of tins, onto a tray or plate to cool.
4 Increase oven temperature to 180°C/Gas 4. Place croutes (not touching) on a flat oven tray, tear the ham into 24 equal pieces, and place a piece folded on top of each croute. Place the baked egg on top and cover with 1 teaspoon of hollandaise. Bake, 4–5 minutes. Garnish with finely chopped chives.
Canapés by Victoria Blashford-Snell and Eric Treuille, Published by DK
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The croutes can be made several days ahead and stored in an airtight container. The
hollandaise can be made 8 hours ahead, and stored at room temperature. The eggs can be baked the day before, covered, and refrigerated.
Mix it up: Toasted French bread can be used as a base. For mini eggs Florentine wilt 140g fresh baby spinach in 1 tbsp olive oil, drain and use instead of the ham.
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