Three Easy Canapés

Its been a nice week. Not much worth writing about but overall good vibes.

Got refunded (in vouchers) for my flights to Sydney and Perth I had to cancel. Which allowed me to book flights to Adelaide later in the year.

Picked my car back up from my parents house so now I have a little more freedom.

Got to drink tea with this guy. We call him Fred

Fred Tea

Got my recipes photographed and written up a whole day before posting them (yay for being organised!).

I’ve been working on fixing up some issue with some of he previous pictures on some devices. This is still an ongoing process.

I’ve also been working on a few ideas for the blog which you should hopefully see in the next few weeks.

I even finally got around to putting something on my about page. It is still a work in progress though.

Overall I’m working on getting more organised.

This week I have three easy canapés for you. They don’t require much in the way of ingredients or assembly.

Tomato, Basil & Ricotta

Tomato basil ricotta



Cherry (or other small) Tomatoes

Ricotta (or Cottage Cheese)

Basil Leaves

How To:

Arrange crackers of your choice (I prefer rice crackers) onto a serving plate.

Place half tsp of ricotta (or cottage cheese) onto each cracker.

Quarter your cherry tomatoes and place one quarter on the ricotta.

Season with salt & pepper to taste.

Place  basil leaf (or half a leaf for big leaves) on each tomato slice.


Grape & ham bites

Ham and Grape bites


Ham slices (or you can use bacon)


How To:

Heat a frying pan and brown the ham (or bacon) to your liking.

Once ham is browned remove from pan and toss grapes to warm lightly in the ham/bacon fat left in the pan.

Cut ham into slices.

Wrap each grape with a slice of ham and secure with a toothpick.


Sausage Rounds

Sausage rounds

This one is by far the easiest.



Sauce to serve

How To:

The trick here is to pick some gourmet flavoured ones. you can get them from your supermarket or your local butcher will often have a good range.

Brown the outside of the sausages.

Slice into rounds.

Cook the rounds in the pan to lightly brown the middles.

Place in a bowl and serve with your favourite dipping sauce.

I made a simple honey Sriracha sauce by mixing half a tbs of honey with half a tbs of Sriracha sauce and a splash of sesame oil.

So there you go. Three super easy canapés for you next occasion.

Cheese & Onion Jam Tarts

Another big weekend at Supanova has come and gone. This time it was the Gold Coast. Queensland Supanovas are always the best for cosplay (in my opinion) and though I didn’t get many photos, this weekend was no exception. I did get a photo of these two awesome cosplayers though.


Today’s recipe favorite snack/canapé in our house. This recipe originated as one my mother used to make from one (or more come to think of it) of her cook books and it has evolved over the years being made from memory and with what’s on hand etc. It can be made with almost any sort of cheese depending on your tastes/what you have. My mother and I both prefer Blue cheese. B likes tasty. I often make them with what we call plastic cheese (that would be cheese singles) if that’s all I have in the house. I believe the recipe my mother used to use said to use goats cheese. For this recipe I’ve just used good old tasty, and tasty they were.


Please note that this recipe makes double the number of pastry cases you will need. you can either put away the leftovers (they will keep for a few days in an airtight container) or use them for something else.

Oven 180C

1 Sheet Pre-made puff pastry

2 large onions  (red or brown)

2tbs port or red wine

2tbs balsamic or apple cider vinegar

4tbs brown sugar

100g cheese

Cracked pepper to taste.


Slightly defrost puff pastry sheet then cut into 16 – 36 squares (depending on how big you want the tarts).

Transfer the squares to a baking sheet lined with baking paper.

Place oven and bake until puffed and lightly golden.


While pastry is baking, quarter and slice the onions.

Place onions in a saucepan over medium heat.  Cook, stirring occasionally,  until browned.

Stir in port, vinegar and sugar, and bring to a simmer.


Simmer until onion takes on the colour of the sauce and the sauce reduces and becomes a sticky/ jam consistently.  Remove from heat.


Take each pasty puff and cut in half  to form little cups.


 Slice cheese into small pieces that fit inside the cups.

Place pasty cups up on baking tray. Place 1 slice of cheese in each then a teaspoon of the onion jam on top.


Place in oven and bake until cheese melts. Remove from the oven then crack some pepper over the top.