It's Platinum Jubilee celebration time! In this issue we have a selection of tasty nibbles and treats perfect for your party.
By food demonstrator & home economist, Teresa Bovey.
- 225g self raising flour
- 1 tsp baking powder
- 1 tsp paprika
- Pinch of salt
- 55g cold butter, diced
- 1 tsp dried chives
- 75g grated Mature Cheddar cheese, grated
- 150mls milk
To serve – butter, tomato slices, rocket leaves and an extra cheese slice if desired.
- Preheat the oven to 190ºC Fan/Gas 6.
- Place the flour, baking powder, paprika and salt into a large bowl.
- Add the diced butter and quickly rub in with your finger tips until the mixture resembles breadcrumbs.
- Add the chives and 50g milk and using a round bladed knife, mix to form a soft dough.
- Pat or roll out the dough to a depth of 2cm / 3/4inch.
- Stamp out 12 small scones with a 5 cm/ 2 inch cutter and sprinkle the remaining cheese on top of each scone.
- Place the scones onto a baking tray. Allow them to stand for 10 minutes and then bake for them 10-12 minutes.
- Serve halved with a little butter and garnish as above.
Makes 12 small scones.
A great way of using tortilla crisps and the bases can be made in advance for a party and topped with ready bought guacamole or tomato salsa for speed.
- 125g butter
- 75g soft cream cheese
- 125g plain flour
- 75g tortilla crisps, finely ground
- 2 tbsp chopped chives
1 carton ready-made guacamole
- Preheat the oven to 180ºC/Fan 160ºC/ Gas 4.
- Cream together the butter and cream cheese.
- Add the remaining ingredients and mix to form a soft dough.
- Roll the mixture into marble sized balls and place into a mini muffin tin.
- Press each ball with a teaspoon to form a cavity.
- Bake for 16-18 minutes until a light golden brown.
- Once cooled fill the corn cups with the desired filling.
Makes 24 mini cups.
Lower Fat Chocolate Mousse
- 60g of dark chocolate.
- 60g of milk chocolate.
- 10 marshmallows.
- 200g of thick Greek or low-fat yoghurt.
- 1 egg white, whisked.
- Place the chocolate and marshmallows in a bowl over a pan of hot water and leave to melt. Alternatively microwave the chocolate for 1-2 minutes on medium power. Add the marshmallows and microwave for another ½-1 minute. Cool slightly.
- Whisk in ¾ of the yogurt and then fold in the whisked egg white.
- Transfer the mix into shot glasses or small espresso coffee cups. Refrigerate until set.
- Once set, top with the remaining yoghurt and chosen fruit.
This recipe will fill 12 expresso cups/egg cups/shot glasses but serves 6 in small wine glasses or ramekins.
Use all dark chocolate in the recipe if you prefer. Try adding 1-2 tablespoons of Baileys to the mix.
Upside-down Mini Cheesecakes
- 250g mixed summer fruits – strawberries, blueberries, raspberries
- 125g cream cheese
- 125g Greek yoghurt
- 1 tsp vanilla extract
- 2 tsp caster sugar
- Zest I lemon
- 2 digestive biscuits
- 3 ginger biscuits
- Divide the mixed soft fruits between 8 x small shot glasses or 100ml jars.
- Cream together the cream cheese, Greek yoghurt, vanilla, sugar and lemon zest until combined.
- Divide the cheese mix over the fruit.
- Crush the biscuits in a small polythene bag to form crumbs or process them in a small blender.
- Sprinkle the biscuit crumbs over each cheese cake.
- Chill until needed.
- 220g frozen raspberries
- 1-2 tbsp Chambord (raspberry liqueur )
- Alternatively 3 tbsp proscecco or wine can be added in place of the liqueur
- 300mls double cream
- 20g caster sugar
6 raspberries and 6 mint leaves
- Place the double cream and sugar into a small saucepan.
- Heat gently until sugar dissolves and then turn the heat up and let the mixture boil for 2-3 minutes, stirring occasionally. Leave to cool for 15 minutes.
- Reserve 6 raspberries and place the rest into a microwave and defrost for 5 minutes
- Place the part defrosted raspberries and liqueur into a mini blender and blitz to form a puree. Push the puree through a sieve into a clean bowl to remove the seeds.
- Mix together the cooled cream and raspberry puree.
- Refrigerate until chilled and then top with the reserved raspberry and a small sprig of mint.
Fills 6-7 x 80ml shot glasses.
Individual Lemon & Lime Drizzle Cakes
- 150g caster sugar
- 150g butter
- 3 eggs
- 200g self-raising flour
- 3 tbsp milk
- Zest and juice of 1 lemon and 1 lime
- 40g granulated sugar
- Preheat the oven to Fan/170ºC/Gas 4
- Beat together the caster sugar and butter until pale and fluffy.
- Beat in the eggs and then fold in the sieved flour, milk and lemon & lime zest.
- Spoon the mixture into paper muffin cases in a 12 hole deep muffin tin.
- Bake for 18-20 minutes.
- Place the lemon and lime juice and the granulated sugar into a small bowl and heat in the microwave for 1–1½ minutes until the sugar has dissolved.
- When you remove the cakes from the oven immediately prick them all over with a skewer and drizzle over the hot lemon & lime syrup. Cool completely before serving.
Makes 12 muffin sized cakes or 16 fairy sized cakes.
Street Party Tips
Are you planning on organising a street party or small gathering for the Queens Platinum Jubilee Celebrations?
For friends and neighbours this can be done in gardens without informing local councils.
For organising street parties and more formal gatherings if you google ‘street meet’ there is advice and details on whether you need to inform the council as well as helpful tips for the event. One website we found helpful is: