|
Some easy starters
MUSHROOMS IN BREAD COUPS
Butter 8 slices of bread, press them into idle cups and bake in a hot oven till crisp. Heat a little olive oil in a pan. Add 4 chopped spring onions, cook till softened. Add 200 g sliced button mushrooms and cook till tender. Add 1 cup cream. A generous splash of white wine (optional), and 2 tbsp chopped parsley and allow coming to a boil, then lower heat and thickening and bubbling. Allow to cool slightly, then just before serving, spoon into the bread cups.
BEANS AND CHEESE ON CRACKERS
Mix together baked beans in tomato sauce and cheese spread in a proportion you like, and which is not too runny.
Spoon small heaps on to salted biscuits.
YOGHURT DIP WITH CRUDITES
Hang 500 g yoghurt in a Muslin cloth to allow the excess water to drain out. Mix in cheese spread, chopped garlic and mixed herbs. Cut veggies – carrots, cucumber, spring onions – into spears, and serve with the dip, alongside pita bread strips
|