Petite astuce, a little tip, for a very easy canapé to go with drinks…’les palmiers’: little biscuits that can be sweet or savoury.
Savoury Palmiers Recipe
Buy a roll of ready made puff pastry
To be filled with either:
Tapenade, black or green olive
Anchoiade, a creamy anchovy paste
Sun blushed tomatoes
or if you want to make a sweet version:
crushed nuts such as almonds or hazelnuts
Roll out your puff pastry.
Spread your chosen filling over the sheet of pastry.
From either side, start rolling the pastry towards the middle.
Both ends should meet in the middle.
Then cut 1/4 inch slices along your ‘roll’ and place on baking tray. (If the pastry doesn’t cut well and has got too warm, place it in the freezer for five or ten minutes).
Bake on a high oven, 200C/400F, Aga roasting shelf, for ten minutes or then turn over the little biscuits and do the other side for five/ten minutes or until golden.
Serve hot, warm or cold with the aperitif.
Some gorgeous vintage seed packets I bought. The woman who sold me these proposed doing an Franco-British exchange, she was looking for vintage postcards of porn.
“Those sell?” I asked. “J’ai des clients” she said darkly (I have clients).