"Nibbles" (god I hate that word!) ideas please

Cheese and pineapple on sticks ? I love kitsch 'nibbles'?

Look in richard bertinet - there are some fantastic things.

also, one i do sometimes is really narrow strips of puff pastry with half an anchovy fillet on it (sliced lengthways) and then baked. gorgeous with a gin and tonic. i make them about 3 inches long.

I love sun dried tomatoes and roasted pepper strips all marinaded in Garlic and olive oil to eat with cheese and olives but then I think that may be too much as your main is quite substantial.

Maybe something with sweetness to it (eg involving roasted peppers or tomatoes, or something foie gras-ish)- the other things you have sound quite salty (olives, cheese, nuts) so a contrast would be good.

I sometimes do wee bits of puff pastry with a mixture of roasted red onion, peppers and cherry/sun dried tomatoes on. Top with a basil leaf.

The other one is decent prawns with something nice to dip them into. Yum yum.

quote:Originally posted by NickJ
look in richard bertinet - there are some fantastic things.

also, one i do sometimes is really narrow strips of puff pastry with half an anchovy fillet on it (sliced lengthways) and then baked. gorgeous with a gin and tonic. i make them about 3 inches long.

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That sounds lush ?

I suspect it'll be regarded as a bit dull but I usually make tsatsiki, hummous and serve with pitta, red pepper strips, sugar snap peas etc then as you say olives and so on. How about bruchetta or crostini with varied toppings?

God I'm so provincial.

Did anyone see Spendaholics the other night - they took the girl for a lesson in 'nibble making' so that she could have her friends over and be thrifty at the same time. They made mini jacket potatoes with 'caviar' (wasn't the real stuff) on top and fritatas....looked yummy to me.

quote:Originally posted by Boop

quote:Originally posted by NickJ
look in richard bertinet - there are some fantastic things.

also, one i do sometimes is really narrow strips of puff pastry with half an anchovy fillet on it (sliced lengthways) and then baked. gorgeous with a gin and tonic. i make them about 3 inches long.

id="quote">

That sounds lush ?

id="quote">

? Decision made.

Thanks everyone.

quote:Originally posted by Taz
I suspect it'll be regarded as a bit dull but I usually make tsatsiki, hummous and serve with pitta, red pepper strips, sugar snap peas etc then as you say olives and so on. How about bruchetta or crostini with varied toppings?

God I'm so provincial.

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Do you make your own tsatsiki? H refuses to believe a decent one is possible outside of Greece.

quote:Originally posted by NickJ
look in richard bertinet - there are some fantastic things.

also, one i do sometimes is really narrow strips of puff pastry with half an anchovy fillet on it (sliced lengthways) and then baked. gorgeous with a gin and tonic. i make them about 3 inches long.

id="quote">

When you say anchovy fillet, do you mean the big deli tapas type or the little jarred type you get in olive oil?

God, I love anchovies.

SophieM - sounds divine just as you describe.?

quote:Originally posted by NickJ
look in richard bertinet - there are some fantastic things.

also, one i do sometimes is really narrow strips of puff pastry with half an anchovy fillet on it (sliced lengthways) and then baked. gorgeous with a gin and tonic. i make them about 3 inches long.

id="quote">

NickJ, I can just picture you in a smoking jacket with one of those in one hand, a brandy in the other, sitting in a large chair by an open fire. ?

Anything with caviar is lovely imo, aand quails eggs are also divine only such a hassle to peel.

I wanted something that would be the same "style" of thing as the olives and cheese things (ie served in a bowl, eaten in one bite) so things with dips and bruschetta wwouldn't really work.

To give a bit of sweet, what about Manchego with Quince, or is that then too much cheese?

I have a great canapes book somewhere, I'll see if I can find anything fabulous in it.

quote:Originally posted by SophieM
Anything with caviar is lovely imo, aand quails eggs are also divine only such a hassle to peel.

I wanted something that would be the same "style" of thing as the olives and cheese things (ie served in a bowl, eaten in one bite) so things with dips and bruschetta wwouldn't really work.

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I'm sure you can jars of peeled, hard boiled quails' eggs that would just need draining.?

Now, would that be cheating a la Nigella (and sort of acceptable) or a la Delia and just beyond the pale?

My fave nibbley thing to make is a jar of Peppadew peppers from Waitrose (sweet flavour, rather than hot), and fill them with garlic & herb cream cheese. Deeeelish!

Also, Waitrose's green olives (from the olive bar, not in jars) stuffed with anchovy are to diiiiie for.

I'm huuuuungry?

Ooooh, more fabulous ideas. Maybe I should make four things ?

Peppadews rock, and I'm sure cheaty quals eggs are acceptable ?

Yes, anchovies from a tin/jar, not fresh ones

YESS! &lt?unches air> I wiin agaain <robin gibb>

quote:Originally posted by NickJ
yes, anchovies from a tin/jar, not fresh ones

YESS! &lt?unches air> I wiin agaain <robin gibb>

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Waaaaaaaaaah! Closet Bee Gee's fab ?

quote:Originally posted by NickJ
yes, anchovies from a tin/jar, not fresh ones

YESS! &lt?unches air> I wiin agaain <robin gibb>

id="quote">

?

And I'm utterly bemused by anyone wanting to associate themselves with someone who looks like a scrawny turkey on a bad day

http://en.wikipedia.org/wiki/Robin_Gibb

?

If you're ever in Cheltenham, let me know, I want to see how your neck compares?

quote:Originally posted by Clare _ M


Do you make your own tsatsiki? H refuses to believe a decent one is possible outside of Greece.

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Yup.

Peel and grate cucumber. Put into colander placed above a bowl, sprinkle with salt and leave for 30 mins or so. Wash and drain thoroughly.

Mix together greek yogurt, a couple of fat grated garlic gloves, cucumber, salt, a touch of wine vinegar and good EVOO and put into the fridge for a good few hours to let the flavour develop. It's best to leave it for at least 6 hours. I also occasionally add either chopped mint or dill.

quote:Originally posted by Taz

quote:Originally posted by Clare _ M


Do you make your own tsatsiki? H refuses to believe a decent one is possible outside of Greece.

id="quote">

Yup.

Peel and grate cucumber. Put into colander placed above a bowl, sprinkle with salt and leave for 30 mins or so. Wash and drain thoroughly.

Mix together greek yogurt, a couple of fat grated garlic gloves, cucumber, salt, a touch of wine vinegar and good EVOO and put into the fridge for a good few hours to let the flavour develop. It's best to leave it for at least 6 hours. I also occasionally add either chopped mint or dill.

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Thanks, I think I'll make it as a surprise while he's away the weekend (it also gives it a chance to actually sit in the fridge for 6 hours). ?