CANAPÉ INSPIRATION...

Cucumber, horseradish, crab and pickled daikon

With Christmas and the festive run up to it just a few weeks away, many of us may be looking for  food and entertaining inspiration.

Whether for the big day itself, or if you plan to have a few friends and neighbours in for drinks in December, it is always lovely to make guests feel welcome with a little something delicious with drinks, other than the standard bowl of crisps or nuts!  I personally always feel particularly welcome when a host has made that little bit of effort with something yummy and appealing to the eye on first arrival.  It keeps hunger at bay over drinks, and certainly sets the tone for what is to come.

Watermelon and miso prawns with edible viola flowers. 

With a daughter who works as a private chef, I am constantly inspired by the food she produces.  Every time I get in a 'cooking rut' (does anyone else feel like that at times?!) I call her up to inspire me and get me out of my predictable cooking zone and try something new or that little bit more imaginative. 

Canapés are Georgie's favourite things to prepare for client parties and certainly my favourite thing to eat.  In fact I could possibly live on them!

Delicious little morsels of one bite heaven that look visually lovely too.  Here are a few ideas, created by Georgie, to whet your appetite....

Crab and chipotle tacos. 

 I shall certainly be incorporating one or two of these gorgeous ideas on the big day itself instead of a starter.  (or maybe just cheekily cheat and get 'darling daughter' to whip them up?)  Perfect of course with a glass of something cold and bubbly!

Sweetcorn frittas with guacamole and seared sashimi tuna, with red amaranth.

Crab, horseradish and cucumber gazpacho toasts.

Truffle crostini with celariac remoulade and lightly seared fillet of beef.

Mini poppadums with sweetcorn chaat, tandoori chicken and micro coriander.

Beetroot macaroons, goats cheese mousse and micro mint.

Here below, Georgie has passed on the recipe for these delicious 'Carrot and cumin frittas' with goat's cheese, pine nut and dill.  Thinking about it, they would have been perfect for recent Halloween, as they remind me of little mini pumpkins....next year!

Ingredients:

3 carrots

1 egg

1 tsp toasted cumin seeds

1 tbsp chopped coriander

1 tbsp plain flour

Dip:

1 log of soft goat's cheese

1 tbsp greek yoghurt

50g toasted pine nuts

1 handful chopped dill

Method:

Grate carrots or shred in a food processor.  Mix carrots with all other ingredients and mould in small rounds.  Heat 2 tbsp of oil in a pan and cook until golden, turning to cook evenly.  Mix the dip mixture in a food processor and place a small amount on each of the warm fritters.  Garnish with a little dill and edible viola flowers.

Healthy and delicious...

Bon appétit!

Sophia xx

Ps.  For more food inspiration, or to make an enquiry, check out 'G's Kitchen' on Instagram @georgies_kitchen