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Mini Paris Brest
 This classic French past is meant to resemble the wheel of a bicycle and the name is taken from bicycle race that was in the late 19 th century between the two cities Paris and Brest. |
 Mini Paris Brest |
Foie Gras Pate in Filo Cups
This is an extravagantly rich hors d'oeuvre so it is perfect for special occasions such as Christmas Day. Any other fine liver pate may be used if foie gras is unavailable. |
 Foie Gras Pate in Filo Cups |
Butterfly Cup Cakes
Decorate these butterfly cup cakes with buttercream, using a piping bag with star nozzle. Stand the bag in a jar to fill it. |
 Butterfly Cup Cakes |
Stuffed radishes
 Meaty prawns are flavoured with a subtle infusion of herbs, spices and vegetables while they cook, and then given a hot cayenne dressing; pretty radishes opened like tulips and filled with a spicy cream cheese stuffing, make eye-catching party appetisers. |
 Stuffed radishes |
Smoked Salmon Salad
This recipe works equally well using smoked trout in place of salmon. The dressing can be made in advance and stored in the fridge until you are ready to eat. |
 Smoked Salmon Salad |
Grilled, Honeyed Fruit Kebabs
Tropical and home-grown fruits marinated in scented honey and nut oil make an unusual dessert served as kebabs, sprinkled with toasted filberts, and accompanied by sweetened cream. |
 Grilled, Honeyed Fruit Kebabs |
Buck's Fizz (Mimosa)
Buck's Fizz, with its refreshing combination of fruit juice and white wine, makes the perfect cocktail drink for Christmas morning. |
 Buck's Fizz (Mimosa) |
Roquefort tartlets
These can be made in shallow tartlet tins to serve hot as a first course. You could also make them in tiny cocktail tins, to serve warm as bite-size snacks with a drink before a meal. |
 Roquefort tartlets |
Puff Pastry
This is the richest of all pastries, and requires patience, practice and very light handling. If possible, it should be made the day before it is to be used. It is not practical to make less than a 1 pound flour weight quantity. |
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