Keep your guests happy with the mouthwatering canapes

Food is an important part of a party, as this is how you encourage your guests to relax and unwind. Finger food, and canapés, in particular, are a great form of food to serve as they taste fantastic and look just as great too. This is sure to impress your guests and keep them content throughout the event.

When arranging a large party or social event, there is a lot to organise. This can make it a particularly stressful and daunting prospect, especially if you have little to no experience in hosting such large events. The location, guest list, decorations, music, guest list, theme, dress code, drinks and food are just a few of the aspects that need arranging. One key element which is sometimes overlooked is food. If you do not supply your guests with a range of delicious food, then they will struggle to relax and feel content, which could result in most people leaving early. However, if you have a large spread of food it will help people to get into the mood, feel content and it can even work as a fantastic conversation starter and get people to mingle.

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There are hundreds of different types of canapés that you could serve, including hot and cold canapés, as well as sweet canapés. As there are so many different bases, garnishes and toppings, it should see suffice everybody’s wants. Creating this many canapés for a large group is a daunting prospect, which is why it is best to use the services of professional catering companies. This way, you can get a huge range of delicious and beautifully presented canapés delivered to the location with plenty of time to spare. You can then just serve this up and focus on other aspects of the party. As they will both taste and look fantastic, it is sure to impress your guests and help your party to be a complete success.

Food is an essential ingredient for any successful party. Finger food is the best type to serve as it encourages people to mingle while they eat, and canapés are a fantastic and elegant form of finger food to serve.

a bientot on my blog

Chef Bertrand Munier

bertrand munier

 

 

 

 

Is time for Asparagus.. how to cook it !


Green British asparagus, with its intense, complex
flavour, is considered – by the British, at least – to be the finest in the world. It’s deep, verdant flavour is attributed in large part to Britain’s cool growing conditions. ( The green asparagus are better served hot with chicken, veal and soup).
White asparagus preferred in Europe ( France and Germany) has a delicate flavour and must first be peeled before use. Trim the woody ends and starting from the bottom and using a vegetable peeler, peel a very thin strip toward the tip. Often, only the lower half need to be peeled. (The white asparagus are better served warm or cold with hollandaise & mayonnaise sauce.

My Tips!

Blanched

When cooking asparagus, you can tie them into little bundles, which makes them easier to remove. Drop these bundles or individual spears into some boiling water, cover and cook for three to five minutes, depending on the thickness of the spears. Take them out, drain and plunge into some ice-cold water, or serve straight away.

Steamed

To steam, place the spears in a steaming basket with a little water underneath. Cover and cook for three minutes.

Griddled

Asparagus loves to be griddled in a pan – simply drizzle with a little olive oil and turn occasionally or try Jamie’s recipe for griddled asparagus with olive oil, lemon and Parmesan.

Stir fried

Asparagus is often used in Asian cooking, either in salads or in stir-fries. It needs only a minute or so in a hot wok, so always remember to add it in towards the end of cooking the rest of your dish. A splash of soy and a sprinkle of sesame seeds work well.

 

My favorite !  is It would be a crime not to mention hollandaise – a classic French sauce made of melted butter, fresh egg yolks, lemon juice and a little mustard or a pinch of cayenne – the pairing of which with asparagus is simply heavenly.

a bientot

Bertrand
www.bertrandmunier.com

La Galette des rois .. a French treats

La Galette des Rois, traditional recipe .

Traditionally, the galette des Rois is made to celebrate Epiphany, which falls on the 6th of January, twelve days after Christmas. The cake is eaten in celebration of the arrival of the three kings who have travelled from afar with gifts for the newborn baby. In practice, people eat this galette throughout January and, dare I say, it is a rather unreligious event for most.

A dried bean, known as la fève, is hidden in the cake, and whoever receives the bean in his piece of cake, is crowned king or queen for the duration of the party. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served.\

Preparation time: 20 minutes

Baking time: 30 min

  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 1 cup ground almonds
  • 2 eggs + 1 egg for painting
  • 1 tablespoon rum (optional)
  • 1 pound puff pastry (2 rounds)
  • 1 large dry bean or fève figurine

To make the frangipane, blend the butter with the sugar until well combined. Blend in the almonds thoroughly. Beat in the 2 eggs one at a time and then the rum if you are using it.

In a small bowl, beat the remaining egg.

Roll out half of the puff pastry into a round about 12 inches in diameter. Place it on a wax paper lined baking sheet. Using a pastry brush, paint the outer 1 1/2 inch circumference of the pastry with beaten egg.

Spread the frangipane in a round in the center of the pastry so that it just meets the painted on egg. Press the bean into the frangipane somewhere close to the outer edge.

Place the other puff pastry (rolled out into an equally sized round) on top of the first. Use the times of a fork to press the edges closed. Brush the top of the galette with the beaten egg.

Use a paring knife to etch a pretty pattern into the top of the galette. Traditionally this is in a cross-hatch pattern, or concentric half circles, but you can make up your own pattern if you are feeling creative. Don’t cut through the pastry, just etch.

Cut a small hole in the center of the pastry to allow steam to escape. Place the galette in the refrigerator to cool for at least 30 minutes before baking. You can make it a day in advance as well – just be sure to keep it refrigerated.

Preheat the oven to 200°F. Place the refrigerated galette in the center of the oven and bake for 30 to 35 minutes or until the top is dark golden brown. Serve warm.

Makes 8 servings.

Bertrand

The french Christmas Logs ” la Buche de Noël”

Recipe Story
The Bûche de Noël, also known as the Yule Log, is a traditional French dessert served during the Christmas holidays. Made from sponge cake; this rolled cake can be filled and frosted with everything from butter cream to rich chocolate ganache. The cake is decorated to resemble a log by creating a bark-like texture with the outer frosting, sprinkling powdered sugar to resemble “snow”, and crafting “mushrooms” out of meringue or marzipan as a final garnish. It’s no wonder this beautiful (and delicious!) cake has been around since Napoleon I!!! Enjoy and Merry Christmas everyone from Bertrand Munier

Ingredients
What You Will Need
1/2 cup cake flour
1/4 cup cornstarch
3 large eggs plus 3 large egg yolks
3/4 cup granulated sugar
Pinch of salt

nstructions
Preparing the Plain or White Génoise

1. Cover the cooled layer with a clean piece of parchment paper, and then
cover the paper with a clean sheet pan
2. Whisk the eggs, yolks and salt in the bowl of an electric mixer. Add
sugar in a stream while whisking
3. Place bowl over a pan of simmering water and gently whisk until the
egg mixture is lukewarm. Whip by machine on high speed until the egg
mixture is cold, light yellow in color and increased in volume. Remove
the bowl from the mixer and sift the cake flour mixture over the egg
mixture, in a few additions, and fold in with a rubber spatula
4. Pour the batter into the prepared pan and smooth the top evenly with
a spatula
5. Bake the layer for 10-12 minutes. Be careful NOT TO OVER BAKE!!
6. Loosen the cake with a sharp knife from the sides of the pan and invert
to a rack; immediately invert again so that the cake layer cools on clean
paper right-side up

For Chocolate Génoise
Substitute 1/3 cup cake flour, 1/3 cup cornstarch, 1/4 cup unsweetened
cocoa powder, and a pinch of baking soda for the dry ingredients used in
the plain génoise. Continue to use 1/4 granulated sugar, 3 large eggs
and 3 large egg yolks, and a pinch of salt.

Preparing the Cake
1. Cover the cooled layer with a clean piece of parchment paper, and then
cover the paper with a clean sheet pan
2. Invert the cake between the pans
3. Lift off the top pan, and peel off the paper stuck to the bottom of the
cake layer
4. Replace the just removed parchment with a clean piece of paper
covering the cake, and place a sheet pan on top of it
5. Invert the pans again; remove the top pan, and parchment paper. The
cake layer now rests on a clean piece of parchment
Assembling the Bûche
1. Spread the filling of your choice (flavored whipped cream, butter
cream, ganache) on the layer with a metal spatula
2. With the long edge of the layer closest to you, roll the layer by picking
up the edge of the paper and easing the layer into a curve
3. Continue to use the paper to roll the layer into a tight cylinder
4. Wrap the paper tightly around the roll, and twist the ends like a piece
of wrapped candy
5. Refrigerate for 2 hours (1 hour in the freezer) so cake can “set”
6. Remove the rolled cake from the refrigerator and unwrap
7. Trim the edges diagonally, cutting one piece to be 2 inches in length
from the end of the log
8. Place the roll on a platter, and position the uncut end of the 2 inch
piece about two thirds along the top side of the roll, making a short
“branch” or “knot”
9. Cover the bûche with butter cream, ganache, or whipped cream
(whipped cream is not the usual choice for the outer covering), making
sure to cover the curve up the protruding branch on top of the log
10. Leave the branch ends unfrosted, or frost one of the two ends. Always
leave the protruding branch end unfrosted

11. “Streak” the butter cream with a fork or decorating comb
12. Dust plate sparingly with confectioners’ sugar to have “snow”
13. Cut diagonal slices to serve
14. ENJOY!
Bertrand Munier

How To make a sorbet

Sorbet is a dessert very easy to make and low in calorie

Fruit sorbet is a refreshing dessert that reminds you of the breezy, carefree days of Summer

It is light eating, and makes you feel guilt free while enjoying its taste.

ingredients

  • 250 g of water
  • 250g of sugar
  • 500g  of fresh Fruits (mango, raspberry, apricot, lemon, strawberry, kiwwis ) Puree
  • 1 Lemon Juice strained (optional)

1 Mix water and sugar in  saucepan.

2 Bring sugar water to a boil.

3Let simmer for 15 Minutes.

4Put the fruit puree in your blender or food processor and puree them.

5 Mix fuit puree with  cold sugar syrup and lemon juice

6Pour mixture into an ice cream machine and make sorbet using manufacturer’s instructions

Tips

if you don’t have any ice cream machine,  freeze the sorbet for several hours or overnight, Blend with  food processor and you will get a nice sorbet
enjoy
Bertrand Munier
bertrand munier

Be the perfect Host by getting the best Dinner party caterers in london

If you are hosting an event whether it is a party or conference, you will want your guests to have the best experience. You can make sure this is exactly what they get by hiring dinner party caterers who will ensure that everybody gets something delicious to eat.

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There is no better way than to treat your guests when you are hosting an event than with delicious canapes. These are the perfect addition to any evening as guests can have as few or many as they like without you needing to worry about serving a full dinner. Having delicious and carefully prepared canapes  can make the world of difference for your event.

Canapes come in many shapes and sizes, such as cold canapes, hot canapes, sweet canapes or shot glass canapes. You can tailor your menu to your tastes and the type of event you want to host, whether evening or daytime, formal or informal.

To ensure you pull off your party with panache, dinner party caterers in London can help you out. These companies can offer a bespoke service which fits your needs and leaves your guests happy and impressed.
Whether you want mini eclairs and other delightful small versions of well known desserts, or something different with shot glasses of salmon mousse and more, you can have it all. By serving canapes London you will leave your guests’ taste buds tingling. Make sure you arrange your caterers today to ensure your big party goes off without a hitch.

 

Thanks

Bertrand Munier
bertrand munier Ideal party

Pea Soupe a la Francaise served Hot or Cold

This is on of the best Pea soup recipe for Spring and Summer !

Pea soupe by Bertrand munier

Ingredients 
600 g shelled peas
4 spring onions
6 lettuce leaves or a big heart
1 tsp tablespoon olive oil
1 liter of water
4 c. tablespoons heavy cream
Salt and pepper
Shell the peas, peel and chop onions, wash the lettuce leaves.Heat the oil in a skillet on medium heat, add onions and let them meltwithout browning, then add the lettuce and peas, pour water, add salt, bring to a simmer and simmer for 20 to 25 min.When the peas are cooked, blend the soup in a blender or hand blenderuntil smooth.Put on low heat, add pepper and heavy cream, stirring, remove from heat tothe first stirrings.

Serve hot or cold .

Bon Appetit
Bertrand

Plan a nice spring cocktail with your canapes for your party

To go with your canapes parties! the perfect cocktail ….
For canapes http://www.bertrandmunier.co.uk/online_shop/canapes

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SPRING HERBS GIN & TONIC

INGREDIENTS
Brimming with fresh, seasonal flavours, this G&T spring herbs offers a sophisticated, Scottish spin on a classic gin and tonic.

1 part gin
2 parts premium tonic water
1 thin celery stalk
1 Granny Smith apple
Szechuan black pepper

METHOD
Build the ingredients over cubed ice.
Garnish it with a thin (10inch) celery stalk, coated with ground Szechuan black pepper and Granny Smith green apple slice

canapes from ideal party
canapes from ideal party

happy party

Bertrand Munier 

Canapes Party .. The french touch to your party

Ideal party reputation for truly talking point canapés –presented in the most amazing ways, constructed in perfect miniature, and tasting just delicious.

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We use the best, freshest, seasonal produce, just in tiny portions.  We can create a full meal option based on canapes alone or you can compliment these with some bowl food, in order to give your guests a more substantial alternative to canapes.

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 We can take care of all aspects of organizing your cocktail party or if you prefer, we can simply deliver the food freshly prepared to you. Have a look at our canapes box option for more informations.  www.bertrandmunier.co.uk

Blueberry tart recipe ..This tart is a serious treat!!!

Blueberries shine in this simple, delicious tart. The dough comes together quickly and is rolled out on a piece of parchment paper to keep it from sticking to the counter. Pile blueberries mixed with a bit of sugar and lemon zest into the center of the dough and fold up the sides—no pie plate needed. Transfer the whole thing, parchment and all, to a baking sheet in the oven, and in about an hour you’ll have a juicy, bubbling blueberry tart.

blackberry tart

For the dough:

  • 150g cups all-purpose flour
  • 80g tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 80g tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
  • 4 to 5 tablespoons ice water

For the filling and baking:

  • All-purpose flour, for dusting
  • 1/2 cup granulated sugar
  • 1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon)
  • 500g  fresh blueberries (do not use frozen)
  • 1 tablespoon freshly squeezed lemon juice
  • Water
  • 2 teaspoons coarse-grained sugar,
  1. STEP 1
    Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
  2. STEP 2
    Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
  3. STEP 3
    Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
  4. STEP 4
    In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
  5. STEP 5
    Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
  6.  Enjoy !!! Bertrand