Perfect Munch Material With Drinks

A basket of homemade savouries, warm and welcoming will impress your dinner guests and whet their appetite for the meal ahead.

The recipe(s) I’m about to give you are extremely simple and although they taste completely different the method for making them both is pretty much the same.  Both recipes freeze well, either at the pre-cooked stage or after baking.

I try keeping a batch or two in the freezer as they come in handy when friends turn up unannounced. Do the same and everyone will think you’re some kind of domestic goddess. Just whip them out the freezer, stick them in the oven then wait for the praise to rain down.

The nice thing is, they’re good anytime. You don’t have to wait until there’s entertaining to be done before trying them. I’m guilty of eating more than my fair share this summer especially during August which was one long food fest!

Olive Sticks

Effort Level: Easy
Preparation Time: 5 minutes + 20 minutes chilling time
Cooking Time: 10 minutes
Makes: Approx 50 sticks

Ingredients:
125g plain flour
75g salted butter
75g pitted olives (you can use a mix of green and black olives if preferred )
Pinch salt

Equipment:
Chopping board and sharp knife
Airtight container
Food processor
Baking sheet
Tin foil

Here’s What You Do:
Tip the flour, butter and a good pinch of salt into the food processor and blitz until the mixture resembles breadcrumbs.

Add the olives and blitz briefly until the olives break into tiny pieces.

Add a scant tablespoon of the olive brine or oil and blitz again until the mix forms a doughy ball.

Place on a lightly floured board and roll into a log approx 4cm. Wrap in tin foil and freeze for 20 minutes to chill.

Preheat the oven on to 180C/350F/Gas 4 once the log has chilled.

Take the chilled log out the freezer and cut into ½ cm even slices. Or slice into long strips and twist if preferred

Arrange on a baking sheet – not too close as they will spread and place on the middle oven shelf. Bake for approximately 10 minutes.Once cold store in an airtight container.

Parmesan Crisps

Effort Level: Easy
Preparation Time: 5 minutes + 20 minutes chilling time
Cooking Time: 10 minutes
Makes: Approx 50 crisps

Ingredients:
75g salted butter
125g grated parmesan
1 large egg yolk
80g plain flour
Cayenne pepper
Salt

Equipment:
Chopping board and sharp knife
Airtight container
Food processor
Cheese grater
Baking sheet
Kitchen towel
Tin foil

Here’s What You Do:
Grate the parmesan and place in the food processor with all the ingredients except the egg yolk and blitz to a breadcrumb consistency.

Add the egg yolk and blitz until the mix forms into a dough ball.

Tip the dough ball onto a lightly floured board and roll into 4cm wide log.

Wrap the log in tin foil and chill in the freezer for 20 minutes or so.

Preheat the oven on to 180C/350F/Gas 4 once the log has chilled.

Take the log out the freezer and cut into thin, even slices, no more than ½ cm thick.

Arrange the slices on a baking sheet, not too close as they spread and bake on the top oven shelf for 10-12 minutes until golden.

Remove from the oven and leave to cool on kitchen towel.

Parmesan crisps will keep in an airtight container for several days.

Tags: butter, cayenne pepper, eggs, flour, olives, parmesan, salt