I was going to type this blog post on a freshly serviced machine this weekend, but a sore back has got me incapacitated for the last 40 hours or so. It’s no biggie, but it’s heck annoying when you want to do stuff *hufffff*.

The last couple of weeks has been really busy and fun in this end of the island continent country. October Business Month, as its name suggests, is a month long of businesses holding mini events and talks that’s business related. My office has had a good group of people come by the last couple of weeks to hear about attracting the right crowd to your website and cloud-based systems. That’s all fantastic, but I’m just going to talk about food now :)

I had the honour of preparing all the canapes for the events! It’s been heaps exciting, and fun experimenting combinations and discovering tasty options. I did a lot of “research” on Pinterest and a lot of them didn’t have recipes attached. They’re pretty easy to figure out, but I thought I’d pen down my experiments if anyone else wanted in some yummy and easy canapes. Here’s just some of the things we had with recipes attached: (sorry in advance for making you hungry)

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Meringue Kisses with dark chocolate and pistachio dust

2 packets of pre-made meringue kisses (available at Woolworths)
1 block of dark chocolate
1 small packet of pistachios

1. Chop pistachios into fine bits
2. Break up block of chocolate in a dry microwavable dish and stick in the microwave for 20 seconds. Stir chocolate. Repeat until chocolate melts.
3. Line a tray with baking paper.
4. Dip meringue kisses in chocolate. Sprinkle pistachio dust. 5. Store in airtight container in the fridge to set.

Serves 30 people. Keeps in the fridge for a few days. Provided there isn’t a sweet tooth around.


Salmon Mousse bites

250g of packet smoked salmon, torn into pieces
1 block of Philadelphia cream cheese, room temperature
1 teaspoon of dry dill
1 clove of garlic olive oil
salt & pepper to taste
2 packs of water crackers
fresh dill for garnishing

1. Skin the garlic clove. Sprinkle some salt over clove, then using the flat edge of a knife in a raking motion, smush the garlic repeatedly to puree clove.
2. In a blender add salmon, cream cheese, dry dill, pureed garlic and a guzzle of olive oil. Blend until a smooth consistency is achieved. Add more olive oil (or juice from a lemon) if the mixture is too thick.
3. Fill a piping bag with mousse. (I used a closed star tip.) Pipe mousse onto water cracker and garnish with dill.

Serves heaps, perhaps 60 serves? Doesn’t keep too well, but can be prepared day before and put into piping bag. It works well as a pot o’ dip too. Oh, heads up — if you’re going to keep dill in your fridge for more than a day your fridge will smell dilly for aaaaages.


Cucumber Rolls with hummus and sundried tomatoes

3 cucumbers
1 tub of hummus (500g is plenty)
1 jar of sundried tomatoes

1. Using a wide vegetable peeler, make thin slices of cucumber lengthwise. (I found you get more by slicing the cucumber in thirds lengthwise. The cucumbers I used had very full seeds, and discarded quite a fair bit of the cucumber. Might use continental cucumbers next time.) Pat cucumbers with paper towels, set aside.
2. Fill piping bag with hummus. (I used a flat tip)
3. Drain sundried tomatoes from preserving oil.
4. Lay cucumber slices on chopping board, pipe a thin layer of hummus, then lay sundried tomatoes on one end.
5. Starting from tomato end, roll cucumber slice. Stab the thing with a toothpick to keep it pretty.

Serves 30 people. Best to make fresh, and be sparing with hummus, if not when it’s time to roll you’ll have chickpea splats everywhere.


Cheat Strawberry Pancakes

1 packet of Toscano pancakes (available only at Coles)
3 punnets of strawberries
250g (small tub) of mascarpone cheese
Honey for drizzling

1. Slice strawberries how you would like it. (I cut them length wise, but I would suggest doing halves.)
2. Stir mascarpone in tub. Fill piping bag with mascarpone. (I used a closed star tip.)
3. Cut pancakes with a cookie cutter.
4. On pancake pipe mascarpone, arrange strawberries and drizzle with honey.

Serves 20 people. Easy peasy pleaser.


3 granny smith apples
500g block of Tasty cheese
Bottle of beetroot relish (I used Beerenberg’s Balsamic Beetroot Relish)
Freshly cracked pepper

1. Wash apples. Halve apples and slice into thin slices. (Use a mandolin if you can) Keep in a dish of salted water.
2. Slice tasty cheese into nice slices. (use pre-sliced blocks if you can, it’s a lot easier)
3. Pat dry apple slices.
4. Stack cheese on apple slice, and finish with a dollop of beetroot relish and pepper. Stab with toothpick.

Serves 20 people. It sounds like a really odd combination, but it was a fast favourite!


Ricotta truffles with stuffed olives and pistachio dukkah

500g ricotta
1 block of Philadelphia cream cheese, room temperature
2 packets of pistachio dukkah (I had 50g ones I think)
1 small packet of pistachios
1 jar of stuffed pinto olives, about 50 pieces
Spinach leaves for garnishing

1. Pat dry olives. Set aside.
2. Drain ricotta of excess liquid.
3. in a medium mixing bowl, hand whisk cream cheese. Add ricotta and fold mixture until combined.
4.Chop pistachios into fine bits. Add on to dukkah and sprinkle a baking tray with dukkah mix.
5. using hands, cover olive with just enough ricotta to cover the olive. Roll in dukkah.
6. Store in airtight container in the fridge to set.
7. To serve, place truffle ball on a spinach leaf.

Makes about 50. A bit time consuming, but it can be done the day before. I made the mistake putting not enough cream cheese, and ricotta is quite soft and I was worried that it would fall apart, but the dukkah helped to keep it intact.

There’s two more events with canapes to go, and I’ll probably upload more pictures and recipes then. I did some cupcakes for a wedding and cheated on birthday cakes too over the last two weeks, but I haven’t got too much pictures. Maybe in another post, but that’s all for now.

I hope your weekend has been good! Thanks for reading guys :)



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