Celery Bites with Cream Cheese and Walnuts

A really quick, really effective canape suggestion for any upcoming (Christmas?) parties. The sweetness of the cream cheese compliments the bitterness of the celery, whilst the walnut adds a little extra crunch.

Time Preparing: 5 mins
Time Cooking: 0 mins
Serves: 12 bites
Difficulty: 1/5
Season: Autumn

Ingredients
– 3 Celery Stalks
– 100g Cream Cheese
– 2tbsp Sour Cream
– Handful of Walnuts, chopped
– Black Pepper

Method
1. Begin by cutting the leaves off of the celery stalks. You’ll need about three for this recipe, so reserve the rest of the bunch for another dish
2. In a bowl, mix cream cheese, sour cream, black pepper and two thirds of the walnuts (chopped)
3. Once you have a smooth consistency, fill the celery stalks with the cream cheese mixture
4. Cut into bite size chunks (about four per stalk) and serve with a range of other canapes

Swiss Chard Lasagna

Swiss chard are referred to as a nutritional powerhouse as they are a great source of vitamins (K, A and C), minerals (magnesium, potassium and iron) and fibre. They can be colourful as the rainbow chard which add a splash of colour to any dish.
Using them in lasagna is really nice in terms of texture because of the right balance between the softness of the leaves and the crustiness of the stems.

Time Preparing: 20 mins
Time Cooking: 45 mins
Serves: 4
Difficulty: 3/5
Season: Summer

Ingredients
– Large Bunch of Swiss Chard Leaves
– 400g Tin of Plum Tomatoes
– 40g Cheddar, Grates
– 4 Lasagna Sheets
– 1/2 Onion, Finely Chopped
– Handful Basil Leaves
– Olive Oil
– Salt & Pepper for Seasoning
Ingredients – Bechamel Sauce
– 400ml Milk (or Soya for vegan alternative)
– 40g Flour
– 40g Olive Oil

Method
1. On a medium heat, gently cook onion in olive oil
2. Wash the swiss chard, then separate the leaves from the stems. Cut the stems into small pieces then add to the onion. Cook for a further 7 minutes
3. Add the leaves and cook for a further 7 minutes
4. Prepare the bechamel by mixing the milk and flour. On a medium heat, add the mix to the oil and stir until it becomes warm. Continue stirring until a smooth consistency is reached
5. Whilst the sauce is cooking, empty the plum tomatoes and cut into small pieces
6. Grease an oven tray (or baking dish) and layer the lasagna in the following order: tomato, lasagna sheet, swiss chard mix, tomato, bechamel, grated cheese, seasoning and basil, lasagna sheet, swiss chard mix, tomato, bechamel then top with the remaining grated cheese
7. Cook in a pre-heated oven for 30 minutes

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Radish Aperitif

It could argued that eating radish with only butter and salt can be boring, but when presented like this with a little twist, they transform into an aperitif your guests won’t be able to resist. Happily vegetarian and vegan!

Time Preparing: 5 mins
Time Cooking: 0 mins
Serves: 4 as aperitif
Difficulty: 1/5
Season: Summer / Autumn

Ingredients
– 5 Radishes
– 1 tsp of Wholegrain Mustard
– 2 tsp of Soya Single Cream
– Chives and parsley

Method
1. Start by washing the radish after having removed both the top and the bottom
2. Slice them into small slices, and place them into small spoons
3. In small bowl, mix both wholegrain mustard and soya cream
4. Add the sauce on top of each radish spoon
5. Add finely chopped aromatic herbs such as parsley and chives

This recipe was created for Tower Green Hamlets by Pauline Cuisine