Showing posts with label easy quick gluten-free organic appetisers. Show all posts
Showing posts with label easy quick gluten-free organic appetisers. Show all posts

Stuffed Cherry Tomatoes à la Bonne Femme. Gluten-free

Stuffed tomatoes are a standard classic French pre-takeaway takeaway and interestingly are slow rather than fast food. Every traiteur and charcuterie has them in season as a ready made dish to take home and heat up. Most butchers' shop in France make one daily ready-made hot dish and stuffed tomatoes à la bonne femme is again a seasonal favourite. I've always thought how interesting it is that many countries, France is just one, maintain this old tradition and link with the past, when people didn't necessarily have ovens or maybe wanted an oven-baked meal without going to a restaurant. I really loved, when I was in Portugal, seeing people, mainly the elderly coming to restaurants with their fish, bought straight off the boats and getting them, cooked on a restaurant's barbecue. What better way to get a good nutritious hot meal and a chat!

Stuffed Cherry Tomatoes à la Bonne Femme. Gluten-free

Here I'm using cherry tomatoes and these make great hot savouries in a bite sized edition!

Cherry tomatoes are very easy to grow in a small space in a container or hanging basket. If you have a greenhouse or a window sill you can keep them producing right up to the first frosts. Tomatoes are perennials, so with care you can keep the plants from year to year.

TEMPERATURES

Preheat the oven to 200°C or 400°F

INGREDIENTS

Stuffed Cherry Tomatoes à la Bonne Femme Recipe. Gluten-free
(makes 16)

16 cherry tomatoes
1 small red onion finely chopped
1 chipolata sausage or equivalent in sausagemeat
½ teaspoon herbes de Provence
Butter, coconut or your chosen oil
Salt and freshly ground pepper


METHOD



Rinse and dry the tomatoes.

Slice off the top of each to make a lid and set these to one side.

Using a teaspoon, carefully remove the inside of each tomato.


Stuffed Cherry Tomatoes à la Bonne Femme Recipe. Gluten-free
Sauté the red onion until it begins to soften. Add the chopped interior of the tomato and let this simmer briskly until it loses most of its liquid. 

Split the skins of the sausage  and add the meat  to the pan and cook these until the sausagemeat has browned and the sauce has thickened.

Add the herbs and mix well.

Using a teaspoon stuff each tomato with the filling and place on a buttered tray.

Stuffed Cherry Tomatoes à la Bonne Femme Recipe. Gluten-free

Put a 'lid' onto each tomato.

Place in the oven for 10 minutes or until the cherry tomatoes are cooked.

Stuffed Cherry Tomatoes à la Bonne Femme Recipe. Gluten-free

Allow them to cool slightly if you are taking them straight to the table. Tomatoes hold their heat too well!

Enjoy!

All that needs to be said now is Bon Appėtit!

Hope to see you here again for another recipe from my 100 Gluten-Free Organic Party Foods Challenge!

All the best,

Sue

MORE HOT SAVOURIES


Mini Blini Burger Bites

This is the first recipe I'm posting in my 100 gluten free party food recipe challenge. This is one of the rare recipes where I am making a sort of a gluten-free alternative, albeit not with gluten-free bread! The burger bun blini was one I thought up...read more

Garbanzo, Chickpea, Basan Pancakes With Tzatziki

The third recipe I'm posting in my 100 Gluten-free Party Food Recipe Challenge. A traditional Pudla, Gujarati chickpea pancake with a Greek meze. In this bite-sized version, crisped in the oven, the flavours are deliciously intense...read more

Devils on Horseback

The seventh recipe in my 100 Gluten-free Party Food Challenge. Nowadays served as an appetiser, this is a variation on the Victorian savoury Angels on Horseback itself a popular final dish served in a formal 19th...read more

Kartoffelpuffer With Fresh Fig & Prosciutto Di Parma 

The eighth recipe in my 100 Gluten-free Party Food Challenge.  Kartoffelpuffer aka German potato pancakes are used for both savoury and sweet toppings.  As a base for a gluten-free dish kartoffelpuffer are extremely...read more

Baked Organic Quail Egg in a Nest.

The twelfth recipe in my 100 Gluten-free Party Food Challenge. A variant of a dish we used to eat regularly at home on the farm when I was a child. ..read more

Sausage & Mash on a Stick

The thirteenth recipe in my 100 Gluten-free Party Food Challenge. A British traditional recipe on a stick. One of the Tavern dishes which was not pastry-based and is still a favourite pub meal today...read more

Individual Potato Pies à la Clamart. Gluten-free

The eighteenth recipe in my 100 Gluten-free Party Food Challenge. I've been making these for years, unaware that they had an official French culinary name...read more

Potato heart-shaped canapés à la provençale. 

The nineteenth recipe in my 100 Gluten-free Party Food Challenge. This Mazagran  is one with a difference, for when I looked at making an à la provençale version..read more

 

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©  Sue Cross 2017 




Baked Stuffed Apples with Dried Fruit & Nuts à la Chantilly - Gluten Free

Apples are one of the things we are never short of here in Normandie and as there are many interesting, ancient, festive dishes associated with them, I will be presenting a few for this series. We have an old traditional cider apple orchard and although we grafted some of the  trees with old eating apple varieties, others still have the same ancient small sharper flavoured fruits of yore. However, by leaving our cider apples on the trees, sometime around the end of September and through to the beginning of November these respectively become 'eaters'. Because they are often much smaller than dessert and cooking apples, cider varieties lend themselves very easily to individual appetiser dishes. Furthermore because they still retain a slightly acidic tang, they are eminently suitable to be stuffed with sweetmeats. If you are using dessert apples then alter the sugar accordingly. For an extra festive touch I like to add a dusting of mixed spice or similar.



INGREDIENTS

(makes 20)

10 small apples

For the Stuffing:

I2 prunes
2 figs
4 apricots
10 almonds
20 raisins
20 cranberries
1 small lemon (zest and juice)
1 dessert spoon of rum or similar
1 dessert spoon of raw butter
1 dessert spoon of raw coconut oil
2 dessert spoons of raw cane sugar

For the Chantilly:

100ml or ¼ pint of raw cream
1½ - 2  dessert spoons of  raw cane sugar

TEMPERATURES

Preheat the oven to 190°C or 375°F

METHOD 

Chop the fruit and nuts. Add the sugar, lemon zest and juice and the spirit if you are using it. Set aside for a while to allow the flavours to develop and the fruit to absorb the liquid.





Wash and halve the apples horizontally. Remove the core and pips, turn the halves over and remove the stalk and calyx. Place in a heat-proof dish







Seal the gaps left by the removal of the two latter with a raisin.








Mix the coconut and butter into the stuffing and use a teaspoon to stuff the apple halves.




Pour in 3-4 tablespoons of cold water around the base of the apples. This will stop them drying out before they are cooked through, it will also mean they will part-steam and be juicier but still hold their shape.

Cover the dish with baking parchment and place in the middle of the oven for around 25 minutes.



Whisk the cream and sugar together for the Chantilly. Place the cooked apples on a festive plate and allow to cool slightly before topping each apple half with a teaspoonful of Chantilly and dust with icing sugar and (if liked) mixed, apple pie or similar spice.


Enjoy!

All that needs to be said now is Bon Appėtit!

Hope to see you here again for another recipe from my 100 Gluten-Free Organic Party Foods Challenge!

All the best,

Sue

MORE DESSERT APPETISER IDEAS!


Baked Black Figs Ratafia

The ninth in my 100 Gluten-free Party Food Recipe Challenge. Juicy and delicious,  the variety is Col de Dame Noir.  Cut in half and topped with ratafia mixture they are easy to handle as a finger food...read more

Cranachan Cream Crowdie

This is the second recipe I'm posting in my 100 gluten free party food recipe challenge. A traditional Scottish Harvest Home Celebration dessert, mini version in a tot or shot glass. Cranachan is a celebration of Scottish produce, here however with just a hint of the Caribbean. ...read more

Chocolate Roulade Layer Cakes with Chocolate Ganache

The fourth recipe in my 100 Gluten-free Party Food Recipe Challenge. A traditional luscious French flourless and fatless sponge or biscuit roulade, which here I've made into mini triple-layer cakes with home-made fresh apricot compote and chocolate ganache...read more

Mini Pavlova

The eleventh recipe in my 100 Gluten-free Party Food Challenge. Named for the Russian prima ballerina Anna Pavlova.T here is something rather wonderfully decadent in being able to eat one in just a few bites!..read more

STUFFED GRAPE 'TOFFEE APPLES' 

The fourteenth recipe in my 100 Gluten-free Party Food Challenge. Sometimes it's important, albeit a little crazy, to create a recipe which should be prefaced with the words 'difficult and finicky'. I'd seen photographs of ...read more

Ice Scream - Raw Milk Rich Vanilla Ice Cream Appetisers. Gluten-free

The sixteenth recipe in my 100 Gluten-free Party Food Challenge.

Inspired by a scene from the 1963 Horror Comedy Spoof The Raven with Vincent Price, Boris Karloff, Peter  Lorre and a very young Jack Nicholson. We had such fun making these...read more

Pistachio Stuffed Dates.  Gluten-free 

The seventeenth recipe in my 100 Gluten-free Party Food Challenge. As well as being a festive  dish, this recipe for stuffed dates is also an accompaniment for mint tea a fragrant and typically Moroccan drink...read more

Cashew Stuffed Dates. Gluten-free Petits Fours

The twenty-first recipe in my 100 Gluten-free Party Food Challenge. This time I'm using cashew nuts and marrying them with apricots...read more

Caledonian Cream. Traditional Festive Scottish Dessert

The twenty-third recipe in my 100 Gluten-free Party Food Challenge. Caledonian cream, is associated with Burns' Night suppers, wedding breakfast menus and was a favourite of Queen Victoria's Christmas fare at Balmoral...read more


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©  Sue Cross 2017 
 




Goats' cheese and beetroot stack 'water lillies' gluten-free appetisers

Perhaps one of the most intriguing aspects of Charles de Gaulle's famous declaration concerning the politics of France...

"Comment voulez-vous gouverner un pays où il existe variétés 365 de fromages?"
..is that each time you find it quoted, the number of cheeses seems to have changed. However this is not so strange because France has not just hundreds of different kinds of cheeses but dozens of varied shapes, coatings and stages of maturity and each of those create their own specific cheese. For a maker of appetisers, goats' cheese is a gift because apart from the pyramides, crottes, crottins.., it is also lovingly crafted into, bouchon, bûche and bûchette, all three just waiting to be sliced up and made into canapés.

Here I'm using a bûche, a speciality from the Poitou-Charentes and which comes in a very handy size to make stacks. This is a very quick and easy appetiser to put together. The beauty is in growing small, delicious and perfectly lovely Chioggia aka Candy Cane beetroot, of which I am inordinately proud.

INGREDIENTS

(makes 20)

1 bûche de chèvre
20 slices of cucumber
10 black olives
1 small Chioggia beetroot
1 dessert spoon apple cider vinegar
2 dessert spoons olive oil
½ teaspoon of whole grain mustard

Once again I went to town with my new cutters.


METHOD





Cut the cucumber slices into flowers with the medium sized cutter.





Use the smallest of the star cutters to create  shapes from the sliced beetroot.

Slice the goats' cheese into twenty and place a slice of cucumber onto each.

Alternate with toppings of black olive and Chioggia stars. Mix the oil, vinegar and mustard to form a vinaigrette and add a little of each to the beetroot to resemble stamens.




Serve chilled. These are simple easy and refreshingly delicious and if you've never eaten raw beetroot before you are in for a treat. I always use a mustard vinaigrette with raw beetroot because they compliment each other so well.

Enjoy!

All that needs to be said now is Bon Appėtit!

Hope to see you here again for another recipe from my 100 Gluten-Free Organic Party Foods Challenge!

All the best,
Sue

MORE APPETISERS USING CHEESE

Radish Sail Boats Laden with Ricotta. Gluten-free

The fifteenth recipe in my 100 Gluten-free Party Food Challenge. Contrary to perceived wisdom, that picnics are a warm weather event, there is nothing...read more

Marinated Feta on Sticks - Gluten-free Cocktail Party

The tenth recipe in my 100 Gluten-free Party Food Challenge. The Feta I'm using is a classic Greek one with 30% goats' and 70% ewes' milk...read more

Fresh Figs, Smoked Salmon Wraps. Gluten-free

The twenty-second recipe in my 100 Gluten-free Party Food Challenge. For a Winter party there is nothing more refreshing than a reminder of Summer; sun-kissed figs...read more

Mini Scottish Oat Cakes with Roquefort Salad - Gluten-free

The sixth recipe in my 100 Gluten-free Party Food Challenge. As the oatcake recipe was handed down through families, it is difficult to know its exact origins...read more

60's Cocktail Party Classic:  Cheese, Ham & Pineapple Sticks

The twentieth recipe in my 100 Gluten-free Party Food Challenge. A 60's cocktail party classic, cheese and pineapple on a stick but this time with marinated cheese...read more

RETURN TO MAIN CONTENTS PAGE 


RETURN TO 100 GLUTEN-FREE PARTY RECIPES CONTENTS 


©  Sue Cross 2017 



Fresh Figs, Smoked Salmon and Fromage de Brebis Wraps. Gluten-free Appetiser

For a Winter party there is nothing more refreshing than a reminder of Summer; sun-kissed figs, crisp salads, creamy cheese and smoked salmon. In a good year, our fig trees will produce three crops, with the last one slowly ripening in the November sunshine and as long as there is no frost this will continue, hopefully for the whole month. The figs ripen at around half the size of the Summer ones but are juicy and sweet.

Fresh Figs, Smoked Salmon Wraps Gluten-free Organic Recipe

Fresh Figs, Smoked Salmon Wraps Gluten-free Organic Recipe

For this recipe I'm using two types of figs, one being the last green figs from our own trees (left). The second variety is a black fig, simply known as Noir. 


The cheese is from the Basque country a speciality of that region and has a distinct tanginess, which compliments both the smoked salmon and the fig.


Fresh Figs, Smoked Salmon Appetiser Gluten-free Organic Recipe

INGREDIENTS

(Makes 20)

5 small to medium black or green figs

60g - 2oz  of Organic Smoked Salmon or wild if you are lucky enough to be able to get it!

100g - 3½oz Fromage de brebis/ewes' milk cheese or similar well-flavoured soft cheese

20 small Batavia leaves or similar crunchy lettuce

One small lemon - Black pepper - Sticks


ASSEMBLY




Lay a sheet of unbleached baking paper onto a flat surface, I'm using a bread board and place a slice of chilled smoke salmon upon it.


Fresh Figs, Smoked Salmon Appetiser  Recipe

Break up the cheese with a fork and gently smooth it over the fish. Season with freshly ground black pepper.


Cut the salmon and cheese into thin strips, wide enough and long enough to encircle the fig.


Cut the figs into quarters.

Slice the lemon thinly and cut each slice into quarters too.

Thread a piece of lemon onto a stick.

Wrap the fig in the slice of brebis covered salmon.

Fresh Figs, Smoked Salmon Gluten-free Appetiser Organic Recipe


Hold together with the stick and place on a lettuce leaf.

Fresh Figs, Smoked Salmon Appetiser Gluten-free Recipe
Serve immediately. If you are making this for serving later then keep chilled.

Enjoy!

All that needs to be said now is Bon Appėtit!

Hope to see you here again for another recipe from my 100 Gluten-Free Organic Party Foods Challenge!

All the best,

Sue

MORE THINGS ON STICKS!

Marinated Feta on Sticks - Gluten-free Cocktail Party

The tenth recipe in my 100 Gluten-free Party Food Challenge. The Feta I'm using is a classic Greek one with 30% goats' and 70% ewes' milk...read more

Radish Sail Boats Laden with Ricotta. Gluten-free

The fifteenth recipe in my 100 Gluten-free Party Food Challenge. Contrary perhaps to perceived wisdom, that picnics are a warm weather event, there is nothing quite...read more

60's Cocktail Party Classic:  Cheese, Ham & Pineapple Sticks

The twentieth recipe in my 100 Gluten-free Party Food Challenge. A 60's cocktail party classic, cheese and pineapple on a stick but this time with marinated cheese...read more

Devils on Horseback

The seventh recipe in my 100 Gluten-free Party Food Challenge. Nowadays served as an appetiser, this is a variation on the Victorian savoury Angels on Horseback itself a popular final dish served in a formal 19th century dinner....read more

Sausage & Mash on a Stick

The thirteenth recipe in my 100 Gluten-free Party Food Challenge. A British traditional recipe on a stick. One of the Tavern dishes which was not pastry-based and is still a favourite pub meal today...read more


RETURN TO MAIN CONTENTS PAGE 

RETURN TO 100 GLUTEN-FREE PARTY RECIPES CONTENTS 

©  Sue Cross 2017