The night before my sister and her family left for home (California) via a week in Spain, she had a drinks party. It's been non-stop partying for nearly three weeks while she's been here, so no-one felt like making a huge effort. But, at the same time, drinks without nibbles - well, it's not really a party, is it?
I needed to reduce the croissant mountain (not many of the young felt like breakfast the morning after the night before), so that was my starting point. I halved them and stamped out rounds, using a biscuit cutter ("You mean a cookie cutter?" said my sister, who no longer speaks entirely the same language as I do, after 20 years in the US). Normally I'd use bread, then toast it in a hot oven, but the essence of this sort of cooking is to use what you have.
Next I spread a little light Phillie on them, and, finally, put tiny dabs of this and that on the top - chorizo, ham, chilli jam, pesto, olive. They went in seconds, despite fierce competition from the cocktail sausages my father insists on at every party.
#431 Murrumbidgee Cake - I think it’s fair to say that if it wasn’t for Jane Grigson – and therefore this blog – I wouldn’t be doing what I do now. Cooking and writing for a livi...
1 week ago