GROUP 1

LOADED SWEET POTATO ROUNDS

PREP TIME: 15 MINS
COOKINGTIME: 20 MINS
YIELD: 8
INGREDIENTS
 2 pounds sweet potatoes
 1 ½ Tbps olive oil
 1 Tsp  garlic powder
 1 Tsp  chili powder
 1 Tsp  salt
 Hot sauce
 Monterrey Jack and cheddar shredded cheese
(Mexican blend)
 3 green onions
 Sour cream (or Vegan Sour Cream)
INSTRUCTIONS
1. Preheat the oven to 450°F.
2. Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½
tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon  kosher
salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with
parchment paper, taking care that the rounds do not overlap (if possible). Bake 10 minutes on one
side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
3. While the potatoes bake, thinly slice the green onions.
4. When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or
more if desired). Top each round with shredded cheese and wait a few minutes for the cheese to
melt (the potatoes will be hot enough at this point to melt the cheese).
5. To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish
with sliced green onions. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a
few drops of water to loosen it).

Note: This recipe makes enough for about 1 baking sheet of rounds; we had a few rounds left over that
spilled onto a second sheet.
GROUP 2
SMOKED SALMON AND PEA VOL AU VENTS
PREP TIME: 15 MINS
COOKINGTIME: 10 MINS
YIELD: 18
INGREDIENTS
 18 pcs vol au vents (ready-to-cook)
 1 egg, beaten
 150g cream cheese
 150g petit pois, defrosted
 150g pack hot smoked salmon, flaked
 1Tbsp chives, finely chopped
 Juice of 1/2 lemon

INSTRUCTIONS
 1. Brush the vol au vents with the egg then cook and cool the vol au vent cases according to
pack instructions. Combine the cream cheese, lemon juice and peas in a food processor,
season with black pepper then lightly pulse until just combined.
2. Fill the pastry cases with the cream cheese mixture. Top with the salmon and garnish
with the chives.

Top tip for making Smoked salmon and pea vol au vents
Add a little squeeze of wasabi paste to the pea mixture for a mini-kick.

How to Make Vol au Vent Cases

YIELD: 6
INGREDIENTS
 500g  puff pastry
 1 egg yolk (glaze)
INSTRUCTIONS

1. For this Vol au Vent Cases recipe, start 3. Then slightly twist the cutter on your
rolling out the puff pastry. Although puff floured worktop to make sure the disc is cut
pastry is quite technical, I invite you to in a perfectly neat shape. The pastry disc
follow my easy, step-by-step recipe for a will detach easily from the puff pastry slab.
home-made flaky pastry. You won't be
disappointed! For best results, I recommend
using extra dry butter.

4. Cut as many discs as you need. 500 grams

of puff pastry yields 12 discs of Ø 10cm, for
a total of 6 bouchées.

2. Roll the puff pastry to a thickness of 4 or

5mm. Using an Exoglass round pastry cutter
Ø 10cm (I used a fluted cutter for this
recipe), cut the pastry into discs...
5. Arrange 6 pastry discs on a Silpat baking
mat, placed on top of a Silichef XL
perforated baking sheet.

10. Glaze the pastry rings...

6. Using a pastry brush, glaze the discs with

eggwash (a beaten egg yolk with a little
water).

11. Then and store in the fridge for about 2

hours before baking.
Ideally, start the recipe the day before and
refrigerate overnight to prevent the pastry
from shrinking during baking.

7. With the 6 other pastry discs on your

floured worktop, cut a hole in the centre
with a smaller pastry cutter. I used an
Exoglass round fluted cutter with a diameter
of 6cm.

12. Remove from the fridge and apply

another brush of eggwash along the rings.

8. Repeat the operation for all discs. You

should now have 6 pastry rings.

13. Place small dariole moulds (height 5 or

6cm) in the four corners of the baking sheet.
This will help control the rise of the puff
pastry shells while baking...
9. Carefully arrange the rings on top of the
pastry discs. The rings will adhere to the
glazed pastry discs easily.
 stage, there is no more risk of the pastry
cases collapsing. Make sure the base of the
pastry shells is well cooked. Gently lift the
vol au vent cases to check.

14. Place a baking sheet on top of the dariole

moulds. I recommend using a heavy baking
sheet, such as black steel. An aluminium
baking sheet might not be heavy enough.

18. When cooked, remove from the oven...

15. Bake in a fan-assisted oven at 170°C

(gas 3) for 20 to 25 minutes.

19. Then place the tray on your kitchen

worktop and leave to cool.

16. 20 minutes later, the pastry cases should

have risen to a regular height. Remove the
baking sheet on top.
20. Vol au vent cases are now ready to be
filled with the filling of your choice (chicken
and mushroom sauce for traditional
bouchées à la reine or seafood sauce).

1
7. Bake for a further 5 or 10 minutes. At this
GROUP 3
MINI POTATO LATKES
PREP TIME: 15 MINS
COOKINGTIME: 20 MINS
YIELD: 12
INGREDIENTS
 1 ½ lb(s) Yukon Gold potatoes, peeled
  ½ onion
 1 egg, beaten
 2 Tbsp all-purpose flour
 1 Tsp salt
 ¼ Tsp freshly ground pepper
 4 oz smoked trout
 ¼ cup crème fraîche
 1 Tbsp chives, freshly chopped
 canola oil

INSTRUCTIONS
1. Using a food processor or box grater, coarsely grate potatoes and onion. Place in a sieve and squeeze out
excess liquid. Transfer to a bowl. Stir in egg, flour, salt and pepper.
2. Heat enough oil in a large non-stick skillet set over medium-high to cover the bottom of the pan. Fry in
batches, adding 2 Tablespoons potato mixture per latke, spreading to flatten. Cook for 2 to 3 minutes per
side or until golden brown and edges are crisp. Drain on paper towel.
3. Garnish latkes with a little smoked trout, dollop of crème fraîche and a sprinkle of chives.

How to Make Crème Fraîche  2 Tbsp (1 oz) cultured buttermilk

PREP TIM E: 5 MI NS INSTRUCTIONS
ACTIVE TIM E: 1 MI NS 1. Combine buttermilk and heavy cream in
TOTAL TI ME: 12 HOURS non-reactive container. Cover and allow
YIELD: Makes 2 cups to rest at room temperature until
INGREDIENTS thickened to desired texture, about 12
 1 pint (16 oz) heavy cream hours. Store in the refrigerator for up to
2 weeks.

GROUP 4
POTATO ROSTI HORS D'OEUVRES WITH PANCETTA
PREP TIME: 20 MINS
COOKINGTIME: 25 MINS
YIELD: 24
INGREDIENTS
Mini Rosti
 1 pouch Yukon Gold potatoes, peeled
 1 ½ Tsp salt
 ½ Tsp ground black pepper
 4 Tbsp extra virgin olive oil

Cheese Cream:
 1 cup Cheddar cheese, coarsely grated
 1 cup Swiss Gruyere, coarsely grated
 6 oz cream cheese
 ¾ cup sour cream
 1 tsp paprika
 1 tsp mustard, Dijon
 ⅓ cup chopped chives

Assembly (Pancetta)
  6 slices pancetta, julienned

INSTRUCTIONS
Mini Rosti
1. For rosti, grate potato finely on a box grater, or using the julienne blade on a mandolin.
Stir salt and pepper into potato and stir well, then squeeze out excess liquid.
2. In a skillet or non-stick sauté pan over medium heat, add 1 tablespoon of oil. Drop 6
tablespoonfuls of potato onto pan and flatten with a spatula. Cook until golden brown,
then flip over and cook until equally golden.
3. Remove rosti from pan and keep warm on a baking tray in a 250 °F oven and repeat with
remaining oil and potatoes in 3 more batches (alternatively, rosti can be prepared in
advance, stored chilled and reheated at 300°F until crisp and warm).

Cheese Cream:
1. For cheese cream, pulse Cheddar, Swiss and cream cheese in a food processor, scraping
down the sides. Add sour cream, paprika and mustard and pulse until smooth
2. Scrape mixture into a bowl and stir in chives. Chill until ready to serve.

Assembly (Pancetta)
1. For assembly, cook pancetta in a sauté pan over medium heat until crisp. Remove to a
paper-towel lined plate to drain.
2. To serve, place warm rosti on a serving plate and dollop with cheese cream. Sprinkle
with cooked pancetta and serve.

GROUP 5
TOMATO AND EGG TOSTADAS
PREP TIME: 15 MINS
COOKINGTIME: 10 MINS
YIELD: 4
INGREDIENTS
 4eggs
 ¼ cup (60 mL) milk (1%)
 2 tsp (10 mL) vegetable oil
 1 large tomato, diced
 ¼ cup (60 mL) diced red pepper
 ¼ cup (60 mL) diced orange pepper
  1/8 tsp (0.5 mL) chili powder (optional)
 8 tostada shells
 ½ cup (125 mL) shredded low-fat Cheddar cheese
 ½ cup (125 mL) chunky salsa
 ½ cup (125 mL) shredded lettuce

INSTRUCTIONS
1. Whisk eggs and milk in small bowl; set aside.
2. Heat oil in skillet over medium heat. Add tomato, peppers and chili powder (if using);
sauté until peppers are tender, about 5 minutes.
3. Pour egg mixture into skillet and cook, stirring gently, until eggs are just set, about 5
minutes.
4. Divide egg mixture equally over tostada shells. Top with cheese, salsa and shredded
lettuce.

NOTES
Tostada shells are sold in the grocery aisle with Mexican foods. If you cannot find tostada shells,
use taco shells instead.
How to Make Chunky Salsa
COOKINGTIME: 30 MINS
YIELD: ABOUT 6CUPS (24 SERVINGS)
INGREDIENTS
 1 Serrano chile (or Jalapeno, seeds removed, finely chopped)
 6 tomatoes (medium fresh, chopped into 1/4-inch chunks)
 1 sweet onion (medium, chopped)
 3 green onions (sliced thin with green tops included)
 1/8 cup cilantro (loosely packed, fresh, finely chopped)
 1/4 teaspoon cumin powder
 1/2 teaspoon chili powder
 1/2 teaspoon dried oregano 
 1/4 teaspoon garlic powder
 8 ounces tomato sauce (canned)
 4 ounces green chiles (canned, chopped, mild)
 2 tablespoons red wine vinegar
 Salt (to taste)
 Pepper (to taste)

INSTRUCTIONS
1. Gather the ingredients.
2. In a large bowl, combine all ingredients and mix well. Check salt and pepper and place in
an airtight container in the fridge for at least 2 hours to let flavors blend. The more you let
it rest, the better the flavor and texture.
3. Serve in a medium-size bowl and decorate with fresh cilantro.
4. Enjoy with corn chips!
 GROUP 6
BITE SIZED BURGERS
PREP TIME: 2 HOURS
COOKINGTIME: 15 MINS
YIELD: 40
INGREDIENTS
Mini Burger Buns:
 175 g  plain flour plus extra for kneading
 20 g  granulated/caster sugar
 1/2 Tsp  salt
 6 g  instant dried yeast
 60 ml  water
 30 ml  whole milk
 20 g  unsalted butter
 2 small eggs beaten
 1 Tbsp  sesame seeds
Burgers:
 2  good quality sausages taken out of their skins
 250 g  lean minced/ground beef
 25 g  breadcrumbs
 25 g  grated parmesan
 1/2  small onion finely chopped
 1/2 Tbsp  chopped parsley
 1/2 Tbsp  Worcestershire sauce
 1/4 Tsp  ground cumin
 1  small egg
 1 Tbsp  olive oil
 1 pinch  salt and pepper
Toppings
 Baby salad leaves
 Ketchup or relish
 Cheddar or other cheese
 Grilled Streaky bacon sliced into little pieces (6 or 7 rashers should be enough for 40 mini burgers)

INSTRUCTIONS
For the buns:
1. In a large bowl add the flour and sugar, then on one side of the bowl add the salt, and add the yeast to the
other side (yeast doesn’t like direct contact with salt). Set aside.

1. In a jug, add the water, milk and butter, and heat in the microwave until the butter has melted and the liquid
is hot, but not so hot it would burn you. Add the liquid to the flour mixture, then give it a stir with a
wooden spoon and add in half of the beaten egg. Give it all a good mix with your hands and then tip out
onto a lightly floured surface and knead for about 4 or 5 minutes. It will be sticky, but try not adding too
much more flour as it will make the buns tougher. Gather the dough into a ball and place in a bowl that’s
been lightly greased with olive or vegetable oil. Cover with cling film and leave for about 20 minutes.
2. Empty the dough out onto a floured surface, knock the air back out of it, then cut the dough into little
portions of approx. 7g each. Roll these portions into balls and place onto a couple of non-stick baking trays.
 You should get approx. 40 to 50 buns out of this. Place the trays in a plastic bag and leave to prove in a
warm, draught free room for about an hour.
3. Preheat your oven to 190c. After an hour, the buns should have risen. Gently brush the tops with the
remaining egg mix and scatter the sesame seeds over the buns. Put in the oven and cook for 6-7 minutes
until golden brown. Take out and leave to cool.
4. Next make your burger patties. Mix all of the burger ingredients in a bowl with your hands. Squash it all
together but don’t over mix as this will make the burgers tough. Shape into 40 little balls. Then squash
them down into a little disc shape and place them on a couple of baking trays. Put in the oven for about 10
mins to cook. Keep an eye on them after 5 mins and turn the oven down a little if they start going too dark.
If you want your cheese melted, you could take the burgers out of the over once cooked, sprinkle on the
cheese, and put them back in for another minute.
5. Once they're ready you can slice the buns in half and fill with your burgers, bacon, cheese, leaves and
ketchup!

Recipe Notes
These burgers are best eaten straightaway. The little burgers can be made in advance and frozen before
cooking (I would freeze on a tray, and then move them to a sealed bag once frozen so they don't stick
together). Just make sure they're thoroughly defrosted before you cook them. The bread buns are best made
and eaten on the same day.