Christmas with Good Housekeeping. Good Housekeeping

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СКАЧАТЬ ½ teaspoon of the yogurt mixture, a small dill frond and two dried cranberries.

       GET AHEAD

      Make the dill yogurt, then prepare the meatballs to the end of step 3 up to a day ahead. Store in separate, covered containers in the fridge. Finish the recipe up to 3 hours ahead. Chill again, then remove from the fridge 30 minutes before serving.

Smoked Salmon Pâté

      This quick and easy pâté also makes a tasty starter served with gluten-free toast.

      Serves 16

      Hands-on time: 10 minutes

      200g (7oz) full-fat cream cheese

      50ml (2fl oz) crème fraîche

      Small bunch fresh dill

      100g (3½oz) smoked salmon

      Finely grated zest and juice ½ lemon

      TO SERVE

      16 Little Gem lettuce leaves

      Lemon wedges

      Per canapé 76 cals, 2g protein, 8g fat (5g saturates), 0g carbs (0g total sugars), 0g fibre

       1. Pulse the cream cheese, crème fraîche and most of the dill in a food processor until combined. Then pulse in the smoked salmon, lemon zest and juice and some salt and pepper, until combined but still retaining some texture. Scrape into a serving bowl or jar, cover and chill.

       2. To serve, garnish the chilled pâté with reserved dill. Serve with Little Gem leaves and lemon wedges.

       GET AHEAD

      Make the pâté up to 2 days ahead. Cover and chill. To serve, mix to recombine and then complete recipe.

Sticky Teriyaki Prawns

      A lighter canapé option.

      Serves 16

      Hands-on time: 10 minutes

      Cooking time: about 5 minutes

      3 tbsp teriyaki sauce

      1 tbsp sweet chilli sauce

      Finely grated zest 1 lime

      ½ tbsp toasted sesame oil

      350g (12oz) raw, peeled king prawns

      Bunch spring onions, finely sliced

      Bunch fresh coriander, chopped

      TO SERVE

      16 Little Gem lettuce leaves

      Lime wedges

      Per canapé 22 cals, 4g protein, 0g fat (0g saturates), 1g carbs (1g total sugars), 0g fibre

       1. Mix the teriyaki and sweet chilli sauces with the lime zest. Heat a frying pan over a high heat. Add the oil and fry the prawns until almost cooked. Set aside on a plate. Return the pan to heat, add the sauce and allow to bubble for a few minutes to thicken.

       2. Return the prawns to the pan and cook for 1 minute until piping hot and coated with sauce. Stir through the spring onions and coriander. Transfer to a serving bowl and serve with Little Gem leaves and lime wedges.

Mini Bacon and Cheese Muffins

      You can also make these in a full-size muffin tin for a more substantial snack.

      Makes 24 canapés

      Hands-on time: 15 minutes

      Cooking time: about 18 minutes

      3 smoked streaky bacon rashers, finely chopped

      150g (5oz) self-raising flour

      50g (2oz) mature Cheddar cheese, finely grated

      1 tsp English mustard powder

      1 large egg

      125ml (4fl oz) milk

      Per canapé 44 cals, 2g protein, 2g fat (1g saturates), 5g carbs (0g total sugars), 0g fibre

       1. Preheat the oven to 180°C (160°C fan) mark 4 and line a 24-hole mini muffin tin with paper cases. Heat a frying pan over medium heat and fry the bacon for 5–6 minutes until crisp and golden. Drain on some kitchen paper.

       2. In a medium bowl, mix together the flour, most of the cheese, the mustard powder and some salt and pepper. In a separate jug, mix together the egg, milk and cooked bacon. Add the wet ingredients to the dry ones and mix until just combined (do not overmix or the muffins will be tough).

       3. Divide the mixture among the cases and sprinkle over the remaining cheese. Bake for 12 minutes or until golden and springy to the touch. Allow to cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature.

       GET AHEAD

      Make the recipe up to 3 hours ahead. Leave at room temperature until ready to serve.

Canapé Sausages

      Serving the sausages with a choice of dips makes them perfect for canapés – or bring them to the table with your main course.

      Makes 24

      Hands-on time: 20 minutes

      Cooking time: about 30 minutes

      8 streaky bacon rashers

      24 cocktail sausages

      FOR THE HONEY MUSTARD DIP

      6 tbsp mayonnaise

      2 tsp runny honey

      2 СКАЧАТЬ