A lot of my cooking revolves around main courses. It is easy to slip into this pattern: I only do a three-course meal once or twice per week. Therefore, a lot of the starter, lunch and dessert recipes get forgotten about.
However, I have been making a conscious effort to expand this. Adding some new canapes to my repertoire seemed a good direction to go.
A lot of the recipes in this book were too fiddly for me to bother. However, there are some firm favours. The Asian pork balls, for example. And the mini-burgers were not that difficult either.
Pancetta and tomato with basil pesto crostini, and a citrus avocado puree crostino.
Filo tartlets with beef.
All in all, I’ll give this the thumbs up. It has provided me with some great little recipes.
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This entry was posted on Monday, June 19th, 2017 at 11:00 am and is filed under Books, Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.