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Festive Christmas Canapés

18th December 2017 by Louise
Parsnip Blinis with Whipped Blue Cheese
Parsnip Blinis with Whipped Blue Cheese

It goes without saying that we all want to be organised at Christmas so if you have unexpected visitors or you’re planning a party you’ve got something prepared ahead or something stashed in the freezer.

These festive bites are excellent to prepare ahead, even freeze and pull out when needed.  Do remember that when you prepare the whipped Stilton that the blue cheese is at room temperature otherwise it will be difficult to whisk and will result in a lumpy mixture. If you do prepare ahead warm the blinis in the oven for a few minutes before piping the whipped stilton on top.  The walnuts, delicious served on their own can be stored for several weeks quite happily.

Festive Christmas Canapés
Print Recipe

Parsnip Blinis with Whipped Blue Cheese

Prep Time50 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Appetiser
Author: Louise

Ingredients

  • 300 g Parsnips
  • 2 Large Eggs separated
  • 20 g Butter
  • a drizzle of Olive Oil
  • 60 g Plain Flour
  • 100 mls Milk
  • 25 g Creme Fraiche    

For the Whipped Blue Cheese

  • 160 g Stilton must be at room temperature (or any other blue cheese)
  • 60 g Full Fat Cream Cheese
  • 30 g Double Cream
  • a handful of chopped chives
  • For the Honey Roasted Walnuts

For the Honey Roasted Walnuts

  • 125 g Shelled Walnuts roughly chopped
  • 170 g Honey
  • a large pinch of fine sea salt
  • 90 g Granulated sugar
  • 1/4 tsp Cayenne Pepper

Instructions

  • Begin by peeling then coarsely grating the parsnip. Melt a knob of butter with the olive oil in a frying pan and add the parsnip and cook over a medium heat.  Should the parsnip start to brown add a tablespoon or two of water, season with salt and pepper, cook until soft.  Remove from the heat and cool.
  • Place the flour into a bowl, in a separate bowl whisk together the egg yolks and milk.  Make a well in the flour and add half of the egg mixture and whisk vigorously until smooth.  Add the other half and whisk again, then add the creme fraiche. Combine the cooled parsnip mixture into the egg mixture.  Whisk the egg whites until stiff peaks form, fold the egg whites gently into parsnip mix trying to preserve as much of the air as you can.
  • Heat a frying pan of olive oil and a little butter until the butter starts to foam. Drop a few teaspoonfuls of the mixture into the pan, smoothing each into 4-5 centimetre discs.  Cook in batches until golden brown on one side then flip over to finish the other side.Remove the rind from the blue cheese and crumble into a bowl, using an electric hand whisk, whisk the blue cheese until smooth.  Add the cream cheese and whisk again.  Finally, add the double cream and whisk briefly again
  • Combine the honey, sugar, salt and cayenne in a small saucepan over medium heat, stir once then cook for until the sugar has dissolved.  Add walnuts, stir to coat and simmer for 5 - 7 minutes or until syrup is lightly browned.
  • Drain through a coarse metal sieve, place the walnuts on a lined baking tray, spreading them to an even layer.
  • Bake at 175C for approximately 8-10 minutes or until the nuts have darkened slightly.  Remove from the oven and leave to cool on the tray.  Once cool, if you need to break into small pieces.Pipe or spoon the whipped blue cheese onto the blinis then top with the roasted walnuts and sprinkle with chopped chives.  Serve.

 

 1.Cooked, grated parsnip and the blinis batter before the addition of egg whites. 

2. The blinis don’t take long to cook, make sure they are nicely browned on both sides.

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Category: Festive, Sharing, Snacks, Vegetarian, WinterTag: canapés, christmas, festivefood, scandiflavours
Previous Post:Spiced poached pears with vanilla mascarponeSimple and Light Spiced Pears
Next Post:A Festive Cocktail with a Citrus ZingChristmas citrus fizz

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SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
30g butter, room temperature
1 egg, lightly beaten
6g fine sea salt
Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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I made this nourishing and hearty bowl of goodness using the 'Maris Bead' Fava Beans from my variety box from Hodmedods. A riff on Olia Hercules recipe for borsch.

Here’s what I did…
If using dried beans, drain the soaked beans and cook in a saucepan of boiling water for 45-60 minutes or until soft.
Pour 1.5 litres of veg or chicken stock into a large saucepan, put on the hob over a medium-high heat and bring to the boil. Add approx 300g diced celeriac or potato to the pan and boil for about 8-10 mins.

Heat a generous glug of olive oil in a large shallow pan over a low-medium heat. When it’s hot, add a finely chopped onion and cook, stirring, until it softens (approx 10 mins). You’re looking to slightly caramelise the onion and. Now add 2 large peeled beetroot, cut into matchsticks (I used a mandolin) and cook for 5 minutes before stirring in a can of chopped tomatoes.
Boil for a few minutes, then tip the contents of the frying pan into the saucepan with the stock and potatoes/celeriac. Add half a small white or red cabbage and drained beans. Simmer for 3-4 minutes – you may need to add more stock or water to loosen. Taste the soup, season if necessary.
Ladle the soup into bowls and serve with crème fraîche or Greek style yogurt and a few chopped fronds of dill, parsley & sunflower seeds.
Yesterday morning began early with a refreshing ch Yesterday morning began early with a refreshing chill in the air and stunningly bright blue skies. My Pepparkakor workshop at @the.maker.space was delightful, filled with both familiar and new faces. We made, baked, and decorated dozens of ginger thins. 
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#workshops #learnsomethingnew #pepparkakor #oxfordshire
Interesting feedback on your preference between Re Interesting feedback on your preference between Reels and stills on stories! It appears most of you favour stills. This post was initially going to be a video, well I’ve struck half way between the two😅 (video now on Stories, saved in highlights).

We enjoyed them paired with pickled red cabbage, quinoa and salad for lunch. They're also great as part of a mezze meal or served smaller as canapés. 

Yellow Pea & Pumpkin Croquettes 

350g pumpkin, roast & skin
150g dried whole yellow peas (or split) soaked overnight
1/2 small onion, finely chopped 
1-2 garlic cloves, minced
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped coriander
1/4 tsp cayenne pepper 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp ground cardamom 
1/2 tsp baking powder
sunflower oil for brushing

Serve with herby Greek yogurt, (I added chopped dill)

12 croquettes 

1. Place the yellow peas (or split peas) in a bowl and cover with cold water at least twice their volume. Set aside to soak overnight.
2. The next day, drain the peas and combine them with the onion, garlic, parsley and coriander. Pulse in a food processor 2-3 times, (if using split peas pulse twice) until it is finely chopped, but not mushy or pasty, and holds itself together. Once processed, add the spices pumpkin, baking powder, 1/2 teaspoon salt. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for 1 hour or until ready to use.
3. Shape into croquettes, brush with oil and grease the air fryer tray too. Airfry on 160C for 15-20 minutes or until golden. Serve with Herby Greek yogurt.
Been a while since I shared one of my celebration Been a while since I shared one of my celebration cakes! For those who've followed me for a while will know chocolate isn't my top pick, however I adore designing chocolate cakes. 

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Here’s a winter warmer!
It’s not often I post poultry or meat on my feed. I do occasionally like to eat it though, especially Guinea fowl, it’s such a tasty bird. This can be made with chicken too. 

300-350g minced Guinea fowl or chicken thighs 
1 small courgette, coarsely grated
1 garlic clove, minced
½ tsp ground cumin
½ tsp ground cinnamon
A pinch ground allspice
A pinch chilli flakes
small handful parsley leaves, roughly chopped
small handful mint leaves, roughly chopped
½ lemon, zest only

100g pearl barley, rinsed
1 small onion, finely chopped
1 clove garlic, minced 
150g mixed mushrooms, sliced
320ml approx chicken or veg stock
1 Tbls chopped parsley 
30g Parmesan, grated 
1 tsp cream cheese, full-fat

Fried crispy sage

(Serves 2-3)

For the meatballs. Place the grated courgette in a colander & sprinkle with a little salt. Leave for 20 minutes, then use your hands to squeeze out as much liquid as possible.
Transfer to a bowl with the chicken, garlic, spices, herbs, lemon zest, a generous sprinkling of salt & plenty of pepper. Using wet hands, shape into about 15 small balls.
Pour 1 Tbls oil into a large non-stick sauté pan, and place on a high heat. Once hot, add half the meatballs and fry for 2-3 mins, turning throughout until golden brown all over. Transfer the meatballs to a baking tray, repeat with the remainder. Now finish cooking in a preheated oven. 

In a frying pan, set to high, add a little oil and fry the mushrooms until golden. 
Heat a pan over a medium heat. Add a knob of butter & a little olive oil, once melted, add the onion a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent. Add the garlic and continue to cook for two minutes.
Now add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix &, once absorbed, add another ladleful, stirring now & again. Repeat until the stock is used up or the barley is tender approx 25 mins. *you may need to add a little more stock.
Add the mushrooms, taste & season to taste with S & P. Add the Parmesan, cream cheese & crispy sage.
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