Recipe for Dinner
MAKES 12 CANAPES Buy ready-made small toasts or baby rice cakes. Cover with any of the savoury spreads (s 302-3). Spread neatly, peafang it in the centre. If you have time, sprinkle the spread with finely chopped parsley, sieved hard-boiled (hard-cooked) egg yolk or a sprinkling of paprika, depending on the colour and flavour of the spread.
Cream Cheese Morsels
Herby Cheese Boats
MAKES ABOUT 20
450 g/1 lb/2 cups cream cheese
4 eggs, beaten
100 g/4 oz/ 2 cups breadcrumbs 15 ml/1 tbsp ground almonds
2 garlic cloves, chopped 45 ml/3 tbsp chopped parsley Salt and freshly ground black pepper Seasoned flour
100 g/4 oz/1/2 cup plain (all-purpose) flour
600 ml/1 pt/1/2 cups milk Oil, for shallow-frying Pineapple cubes
In a large mixing bowl, blend the cream cheese, half of the beaten egg, the breadcrumbs, ground almonds, garlic and parsley. Season. Divide the mixture into
24 small balls, using enough seasoned flour to prevent them being sticky. Beat the plain flour and the remaining eggs together, then gradually blend in the milk until smooth. Dip the cheese balls into the batter, draining the surplus batter against the side of the bowl. Shallow-fry in hot oil for 1 minute per batch until golden. Drain on kitchen paper and serve on cocktail sticks (toothpicks) with pineapple cubes.