Golden Canapes


1/2 cup light mayonnaise
3 tbsp chives, chopped
1 tsp Dijon mustard
1/4 – 1/2 tsp red chili flakes
6 hard-cooked eggs, chopped
1/2 cup shredded Cheddar cheese
1/4 cup toasted, roughly chopped pecans
24 slices multi-grain baguette


  1. Preheat broiler oven.
  2. In a medium bowl, stir together mayonnaise, chives, mustard and chili flakes until well blended.
  3. Gently stir in eggs, cheese and pecans.
  4. Dollop each bread slice with 1 rounded tablespoon of the egg mixture.
  5. Broil about 6 inches from heat until lightly browned and bubbly, about 1 to 2 minutes. Serve immediately

Makes 24 pieces.

Source: Manitoba Egg Farmers


Crunchy Potato Skin with Avocado Cream


6 medium floury potatoes
4 tablespoons cooking oil
6 rashers smoked streaky bacon
2 small avocado
1 clove garlic, crushed
2-3 teaspoons lemon juice
2-3 teaspoons Greek yogurt
2 drops Tabasco sauce
salt and pepper
fresh herb sprigs, to garnish


  1. Preheat the oven to 200ºC (400ºF).
  2. Scrub potatoes and prick them all over with a fork. Bake in the oven for 1 hour until just tender.
  3. Remove potatoes from the oven and turn up the heat to 220ºC (425ºF).
  4. Pour oil into a shallow roasting dish and put into the oven to heat.
  5. Remove rind from the bacon and grill the bacon until crisp and golden. Drain well.
  6. Remove and stone avocados and mash the flesh with garlic, lemon juice, yogurt, Tabasco sauce and salt and pepper.
  7. Cut potatoes in half lengthways. Using a teaspoon, scoop out most of the potato flesh, leaving a layer next to the skin. (Reserve the potato for making samosas or potato waffles.)
  8. Sprinkle skins with salt and put into the hot oil. Baste with oil, then turn hollow side up and bake in the oven for 25 minutes, basting regularly, until the potatoes are golden and crunchy.
  9. Drain the potatoes on absorbent kitchen paper, then fill the cavities with avocado cream. Cut bacon into small strips and scatter over the potatoes. Garnish with fresh herbs and serve hot.

Makes 4 to 6 servings.

Source: Breakfasts and Brunches

Open-faced Sandwiches of Herring, Apple and Chives


3/4 lb pickled herring in sour cream sauce, finely chopped
1 tart apple such as Granny Smith, peeled, cored, and finely chopped
2 tablespoons minced yellow onion
2 tablespoons mayonnaise
salt and freshly ground white pepper
1 or 2 heads butter lettuce
22 slices cocktail-sized pumpernickel bread
1/4 lb pickled herring in wine, cut into neat 1/4-inch dice
1 small bunch fresh chives, snipped into 1-inch lengths


  1. To make the herring salad, in a bowl, combine the chopped herring in sour cream, apple, onion, mayonnaise, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Mix well, then taste and adjust the seasoning.
  2. Remove the outer leaves of a butter lettuce head and reserve for salad or another use. Sort through the pale leaves of the heart to find 22 small concave pieces, or “cups.” Each cup should be about 1 inch wide. If you cannot find enough cups, use the second head.
  3. TO assemble, spread about 1 tablespoon of the herring salad on each pumpernickel slice and place a small butter lettuce cup on the top, pressing it slightly into the salad to make it stick.
  4. Place a scant teaspoon of the diced herring in wine inside each cup. Garnish with chive lengths. Continue making canapes until you have used all the ingredients.
  5. Scatter a few grains of paprika over each one, place on a platter, and serve at once.

Makes 22 room-temerature or cold canapes.

Source: Hors Doeuvre

Spanish-style Egg and Potato Chip Tortilla


4 large eggs
2 cups coarsely crushed potato chips
2 tablespoons finely chopped Serrano ham
2 tablespoons finely chopped piquillo peppers
freshly ground pepper
1 teaspoon extra-virgin olive oil


  1. Preheat the broiler and position a rack 8 inches from the heat.
  2. Beat the eggs in a medium bowl. Transfer half of the beaten eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
  3. Add the remaining beaten eggs, Serrano ham and piquillo peppers and season with pepper.
  4. In a small nonstick ovenproof skillet, heat the olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes.
  5. Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly.
  6. Slide the tortilla onto a plate, cut in quarters and serve.

Makes 2 to 3 servings.

Source: Food and Wine magazine

Sausage, Mushroom and Spinach Strata


1 tsp butter, plus extra for greasing baking dish
3/4 lb Italian sausages (about 3), casing removed and roughly chopped
1 lb mixed wild mushrooms, stems removed and sliced
8 green onions, white part only, thinly sliced (1/4 cup)
3 cups lightly packed fresh baby spinach
4 large slices 1/2-inch thick day-old sourdough bread
6 eggs
3 cups milk
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp Worcestershire sauce
dash hot pepper sauce
2 cups shredded old cheddar cheese


  1. Butter a (13-by-9-inch) glass baking dish and set aside.
  2. In a large skillet, melt butter over medium heat. Add sausage meat and fry, breaking up bits with a wooden spoon for about 5 minutes or until lightly browned and beginning to cook through. Spoon off any excess fat. Add mushrooms and cook, stirring occasionally for about 10 minutes or until soft and beginning to brown a little and sausage is no longer pink. Add onions and spinach and stir until everything is mixed and glossy. Remove pan from heat and let cool slightly.
  3. Layer bread slices over bottom of dish. Spoon sausage mixture over bread. In a blender, combine eggs, milk, salt, pepper, Worcestershire and hot pepper sauce and blend until smooth. Pour mixture evenly over sausage mixture. Top with cheese. Cover dish with plastic wrap and refrigerate for 8 to 12 hours.
  4. When ready to serve, heat oven to 180ºC (350ºF). Uncover dish and bake strata for 50 to 60 minutes or until puffed and top is crispy and golden. Let stand for 10 minutes before serving.

Makes 6 to 8 servings.

Source: Dairy Farmers of Canada