TANDOORI SPICED

CANAPE

INGREDIENTS

2 tbsp (30 mL) oil

6 hardboiled eggs, sliced into rounds (24 slices)

1 tbsp (15 mL) tandoori masala

2 avocados peeled and mashed.

2 tomatoes, sliced (12 slices)

12 coriander leaves, to garnish (optional)

Preheat oven to 375°F (190°C). Mix olive oil with minced garlic.
Brush mixture onto crostini and bake in oven for 8-10 minutes
or until golden in color and crispy. Move onto a wire rack to
cool. In a medium skillet, heat oil on medium heat. Sprinkle in
tandoori masala and blend with oil until smooth. Gently place
egg rounds into the skillet and coat with masala. Tip: Using a
pastry brush, spread tandoori masala on eggs to avoid flipping
them which can cause breakage. Arrange crostini on a large
platter. To assemble, layer each crostini with mashed avocado,
topped with tomato slice and two tandoori masala egg rounds.
Garnish with coriander leaves (optional).
 EGG AND BACON
CANAPE

INGREDIENTS

• 3 hardboiled eggs, peeled.

• 3 slices whole wheat or white toast

• ¼ cup (60 mL) low-fat mayonnaise

• ½ tsp (2.5 mL) Dijon mustard

• 1 tsp (5 mL) chopped fresh herbs (such as dill, chives, or

tarragon) plus additional for garnish.
• Dash hot sauce

• Pinch freshly ground pepper.

• 2slices cooked bacon, cut into bite-sized pieces.

Using egg slicer or sharp knife, slice hard boiled eggs, crosswise
into ¼ inch (1 cm) slices. Using a 2-inch (5 cm) circle cookie or
biscuit cutter, cut rounds out of toast to make 12 circles. In a small
bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce
and pepper. to assemble: Top toast with 1 egg slice, ¼ tsp (1.25
mL) dollop of mayonnaise, a piece of bacon and garnish with fresh
herbs.
MADISON CANAPE
INGREDIENTS
½ tsp French Mustard
3 Thin slices of lean ham
¼ cup of cold white sauce
Minced cooked onions.
½ of whole garlic
½ cup of cheese

Slices of toast are first spread with French mustard, then

layered with thin slices of lean ham. The toast is then coated
with a second spread, only this time it is a cold white sauce
consisting of minced cooked onions, garlic, and cheese.
 CABILLAUD
CANAPE

INGREDIENTS
Minced boiled salt cod fish.
Chopped green peppers.
Spring onions are seasoned with tarragon vinegar.

A mixture made by combining minced boiled salt cod fish

with finely chopped green peppers and spring onions is
seasoned with tarragon vinegar, then spread over triangle-
shaped pieces of toast. Once assembled, cod fish canapes are
typically decorated with a few capers.
 SAVOURY
EGG TART

INGREDIENTS

• 12egg yolks
• 1 1/2 tbsp (25 mL) Hon Dashi powder
• 2 tbsp (30 mL) water

• 2 tbsp (30 mL) mirin

• 1 cup (250 mL) clarified butter, melted.

• 1package smoked salmon.

• 12pre-baked tart shells or crackers

• 1package Tobiko

In a blender, place egg yolks, Hon Dashi powder,

water, and mirin. Mix until blended. Slowly
incorporate melted butter until everything is
emulsified together. Place some smoked salmon at
the bottom of each tart shell or cracker, then add
the savoury egg custard.
 AVOCADO
DEVILLED
EGGS

INGREDIENTS

• 4boiled eggs, peeled.

• ½ripe avocado

• ¼ tsp (1.25 mL) ground cumin

• 1 1/2 tsp (7.5 mL) lime juice

• 2 tbsp (30 mL) mayo

• 1/8 tsp (0.5 mL) salt (or to taste)

• ½ tbsp (7.5 mL) chopped fresh cilantro

• 1/8 tsp (0.5 mL) smoked paprika.

Cut boiled eggs in half lengthwise. Carefully remove the

yolks and place them in a medium sized bowl with all
other ingredients besides the paprika and cilantro. Whip
ingredients together with a whisk until the mixture is a
smooth consistency. Put mix in a piping bag with a star tip
or a tip of your choice. Pipe mixture into your 8 egg white
halves. Dust with paprika and cilantro. Serve after you
build them.
 SAUSAGE
PIZZA
ROLLS

INGREDIENT
SAUSAGE FILLING

2 tbsp (30 mL) olive oil

•

• 12 oz (345 g) lean ground beef

• 2cloves garlic, minced.

• ½ tsp (2.5 mL) each salt, pepper, and dried Italian

seasoning
• ¼ tsp (1.25 mL) each fennel seeds, smoked paprika and
hot pepper flakes

PIZZA ROLLS

• ⅔ cup (170 mL) coconut flour

• ½ cup (125 mL) grated Parmesan cheese, divided
• 2 tsp (10 mL) baking powder

• ¾ tsp (4 mL) xanthan gum

• ¼ tsp (1.25 mL) salt

• 4 oz (115 g) brick-style plain cream cheese, at room

temperature
• 3 cups (750 mL) shredded mozzarella cheese, divided.
• 2eggs, beaten.

• 1 cup (250 mL) strained puréed tomatoes (passata),

divided.
• 3 tbsp (45 mL) tomato paste

• ¼ cup (60 mL) finely chopped fresh basil, divided

Preheat oven to 375˚F (190°C). Heat oil in skillet set over

medium heat; cook beef, garlic, salt, pepper, Italian
seasoning, fennel, smoked paprika and hot pepper flakes
for 8 to 10 minutes or until browned and cooked through.
Let cool completely. In bowl, whisk together coconut
flour, ¼ cup (60 mL) Parmesan, baking powder, xanthan
gum and salt; set aside. In microwave-safe bowl, combine
cream cheese and 2 cups (500 mL) mozzarella. Microwave
on Medium, stirring every 30 seconds, for 1 to 2 minutes
or until melted. Immediately stir in coconut flour mixture
and eggs until combined. Using wet hands, mix to form
dough. Pat into disk. Between 2 sheets of parchment
paper, roll out dough into 15- x 9-inch (38 x 23 cm)
rectangle, about ¼-inch (5 mm) thick. Mix tomatoes,
tomato paste and half of the basil. Spread half of the
sauce over rolled dough. Top with remaining mozzarella,
sausage filling and remaining Parmesan. Starting from
one long end, roll up tightly into a log shape. Cut into 12
pieces. Place pizza rolls, cut side up, in greased 9-inch (23
cm) pie plate or baking dish. Bake for 30 to 35 minutes or
until golden brown and bubbling. Sprinkle with remaining
basil. Warm remaining sauce in small saucepan. Serve hot
or at room temperature with sauce for dipping.
 SCALLION
AND
PANCAKE

PANCAKE

• 1 cup (250 mL) flour

• Zest of one lime

• 1 cup (250 mL) water, iced.

• ¼ cup (60 mL) soy sauce

• 2 tsp (10 mL) Sriracha sauce

• 2large eggs, beaten.

• 8scallions

• 1 cup (250 mL) corn grilled and shucked.

• ½ cup (125 mL) canola or peanut oil for frying

TOPPINGS

• 1 1/2 cup (375 mL) seasonal vegetables, thinly sliced

(asparagus, corn, cucumber, radish, Swiss chard, sweet pea)
• Juice of 1 lime

• ⅓ cup (75 mL) sesame oil

• 2 tbsp (30 mL) roasted sesame seeds.

• 1 cup (250 mL) kimchi (store bought or homemade)

• ½ cup (125 mL) pickled shallots, sliced

Cut the scallion in 4 lengthwise, then into one-inch
pieces; set aside. In a large mixing bowl, combine
the flour and lime zest. Add to this the ice-cold
water, soy sauce, sriracha sauce and beaten eggs,
mix well. Add the scallion, corn, and a generous
pinch of salt, mix well. Add oil to a pan on high
heat. Drop a tablespoonful of the mixture into the
hot oil. Each pancake should be about 1” (2.5 cm) in
diameter. Cook until golden and crispy, about 1 to
2 minutes per side. With an offset spatula, set aside
on absorbent paper and keep in a warm place until
ready to serve. You may also reheat the pancakes
once fried. For the topping, mix all ingredients in a
medium sized bowl. Set aside until ready to serve.
For serving, top the pancakes with the seasonal
vegetables and kimchi mixture.