Party Wholemeal Rounds recipe
information
100 calories per round
ingredients
50 g (2 oz) butter
30 slices wholemeal bread cut into rounds
100 g (4 oz) Parma ham
6 stuffed olives, halved
parsley
4 hardboiled egg yolks
1 teaspoon curry powder
pinch of salt
pinch of pepper
1 tablespoon mayonnaise
10 frozen peeled prawns, thawed
fresh dill
65 g (2 1/2 oz) cream cheese
2 tablespoons cream
2 tablespoons diced avocado
1 leaf curly endive
50 g (2 oz) Roquefort cheese
6 shelled walnut halves
50 g (2 oz) Gouda cheese
3 glace cherries, halved
30 slices wholemeal bread cut into rounds
100 g (4 oz) Parma ham
6 stuffed olives, halved
parsley
4 hardboiled egg yolks
1 teaspoon curry powder
pinch of salt
pinch of pepper
1 tablespoon mayonnaise
10 frozen peeled prawns, thawed
fresh dill
65 g (2 1/2 oz) cream cheese
2 tablespoons cream
2 tablespoons diced avocado
1 leaf curly endive
50 g (2 oz) Roquefort cheese
6 shelled walnut halves
50 g (2 oz) Gouda cheese
3 glace cherries, halved
method
1. Butter 6 rounds of bread. Top with rolls of ham, olive halves and parsley.
2. Crush the egg yolks through a sieve, season with curry powder, salt and pepper and stir in the mayonnaise. Transfer the mixture to a piping bag with a fluted nozzle, pipe on to 6 rounds of bread and top with 2 prawns and a sprig of dill.
3. Beat the cream cheese with the cream, transfer the mixture to a piping bag with a fluted nozzle and pipe on to 6 rounds of bread. Sprinkle with the diced avocado.
4. Thinly butter the 12 remaining rounds of bread and cover each one with a small piece of washed endive. Cut the Roquefort cheese into 6 rectangles and place on 6 of the rounds, topping with a walnut half.
5. Using a small pastry cutter, cut the Gouda into 12 thick rounds, place 2 pieces on each of the remaining 6 pieces of bread and top with half a glace cherry.
2. Crush the egg yolks through a sieve, season with curry powder, salt and pepper and stir in the mayonnaise. Transfer the mixture to a piping bag with a fluted nozzle, pipe on to 6 rounds of bread and top with 2 prawns and a sprig of dill.
3. Beat the cream cheese with the cream, transfer the mixture to a piping bag with a fluted nozzle and pipe on to 6 rounds of bread. Sprinkle with the diced avocado.
4. Thinly butter the 12 remaining rounds of bread and cover each one with a small piece of washed endive. Cut the Roquefort cheese into 6 rectangles and place on 6 of the rounds, topping with a walnut half.
5. Using a small pastry cutter, cut the Gouda into 12 thick rounds, place 2 pieces on each of the remaining 6 pieces of bread and top with half a glace cherry.
serving amount
serves 6
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