2 posts from day 25/04/2017

Beetroot, Mushroom and Dill Canapés for Hoots Snacks.

Makes: Approx 30 Ingredients: Hoots Snacks 150g / 5oz vacuum-packed beetroot, roughly chopped 3 tablespoons crème fraîche 120g / 4oz ricotta Small bunch dill, half roughly chopped 40g / 1½oz butter 250g / 9oz button mushrooms, sliced 3 garlic cloves, finely chopped Method: 1. Place the beetroot, crème fraîche and ricotta cheese into a medium bowl and pulse with a handheld food blender until it appears smooth and evenly blended. Season according to taste, stir and ... Continue Reading

Hoots Snacks.

Hoots Snacks invited me to create a canapé or dipping recipe using one of their 5 baked wholegrain snacks which are available in either salt & pepper, smoked bacon, salt & vinegar, pickled onion or cheese & onion and are both suitable for vegetarians and vegans. I decided to use the salt & pepper snack and created a recipe using beetroot, mushrooms and dill. The topping also works really well with gluten-free toast or crostini if following a free from diet. The recipe ... Continue Reading