Canapes parties, Food in miniature….

Canapé.,

Delicate piece of pastry, toast, vegetable, etc., with small savoury or sweet delights ; food in miniature; perfect flavours constructed in one mouthful..

 

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Ideal party reputation for truly talking point canapés – presented in the most amazing ways, constructed in perfect miniature, and tasting just delicious. We use the best, freshest, seasonal produce, just in tiny portions.

garden platter

We can create a full meal option based on canapes alone or you can compliment these with some bowl food, in order to give your guests a more substantial alternative to canapes.

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We can take care of all aspects of organizing your cocktail party or if you prefer, we can simply deliver the food freshly prepared to you. Have a look at our canapes box option for more informations.

Bertrand

The Best British Classic, The Christmas Pudding

Bertrand Munier

History and Tradition of Christmas Pudding

Does your Christmas dinner include a Christmas Pudding? If you lived in England, the absence of this delectable dessert from the holiday table would raise a few eyebrows. The pudding is the most special part of the meal, although families alter the way it’s cooked and presented to create their own unique traditions. Originally the Christmas Pudding was referred to as hakin because of its multitude of ingredients.

In 1714, King George I re-established pudding as part of the Christmas feast even though the Quakers strongly objected. Meat was eliminated from the recipe in the 17th century in favor of more sweets, and people began sprinkling it with brandy and setting it aflame when serving it to their guests. The Christmas pudding was not a tradition in England until it was introduced to the Victorians by Prince Albert. By this time the pudding looked…

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My favorite Winter Treat ! Italian Hot Chocolate

Bertrand Munier

Hot chocolate Recipe

Italy is famous for their Cioccolato Caldo, especially during the fall and winter months. This hot chocolate is sometimes served so thick (like a pudding), that you need a spoon to actually eat it! this recipe doesn’t make it that thick. The luxurious richness comes from using top-quality chocolate.

hot-chocolate

What You Will Need:

  1. 4 ounces bittersweet chocolate 70% or higher
  2. 1 1/2 cups whole milk
  3. 2 tablespoons sugar
  4. 2 teaspoons corn starch

What To Do:

  1. Into a saucepan over LOW heat add chocolate and a drop of milk. Stir with a wooden spoon until melted.
  2. SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch.
  3. Continue cooking over LOW heat until it becomes thick, creamy and coats the back of the wooden spoon.

Hot chocolate Italian-style is one of the most amazing treats in the world! You have to try…

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Dinner? Lunch ? Canapes? Look no further than the services of Ideal Party

Established in London in 1999, Bertrand Munier brings his passion for food and 25 years of experience in the catering industry. French heritage and Michelin starred experience- hard to go wrong! Bertrand Munierbertrand munier

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Ideal Party by Bertrand Munier offers a fantastic range of canapes, starter, main courses and dessert  which can be boxed up for home delivery.

garden platter

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The canapes range from cold selections, hot selections and Verrine selections in short glasses. It is difficult not to drool over the extensive and innovative list of canapes.  They also arrive on clever Presentation platters which you can keep !!

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IMG_8838The dinner range from stater to  main courses is also very easy to warm up in the oven and you can have any help from bertrand’s butler to set up and serve the dinner like a michelin start restaurant in your own home !!

The final touch,  the dessert !! Bertrand Munier and is pastry chef give you always the best of the french tradition Tarte tatin , Chocolate Opera, eclairs and many more French Patisserie, 

Savour your favourite french Classic on  ideal party website by chef Bertrand Munier .www.bertrandmunier.co.uk 

The best hot canapes ! Gougères recipe from Burgundy

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Whether you are going to a Michelin star restaurant or at a friend’s house in France, you will most likely be served gougères canapes to accompany your aperitif drinks (drinks served before a meal). Gougères are traditional cheese puffs made with either Emmenthal or Comté cheese. These little canapes luxuries are perfect with champagne or wine (they are often served during wine-tastings) – and so chic if you have them home-made. Originally from Burgundy, these puffs were invented in the 17th century in a patisserie called ‘Le ramequin de Bourgogne’. So next time you have guests, why don’t you dazzle them with these golden puffs.

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Ingredients (makes about 40)

250 ml/ 1 cup water

100 g/ 3.5 ounce salted butter

150 g/ 1 1/4 cups plain flour

180 g/ 2 cups grated Emmenthal or Gruyère cheese

4 eggs

A dash of ground nutmeg

1 egg yolk for glazing

A dash of salt and pepper

Pre-heat the over 180°

In a saucepan, bring the water and butter to a boil. Add the flour, stirring very fast and take immediately off the 6880354b233b989968432d063bf6700dheat. By now the batter will be roughly in the form of a soft ball. Add the eggs, one by one and stir. It’s important to add the eggs slowly – don’t worry if it looks too thick, just continue to stir as it will eventually become a smooth batter. Finally add the cheese, salt & pepper and stir to a good dewy batter.

Prepare a baking tray line with parchment paper. You have two choices for preparing the gougères: either put the dough in a pastry bag with a standard tip and pipe walnut sized mounds, or spoon and shape with the help of two teaspoons and evenly shaped ball (again like the size of a walnut). Glaze with the egg yolk for a golden baked finish. Sprinkle the puffs lightly with grated cheese.

Leave an adequate space between each gougères and bake for 25 minutes approx or until puffy and golden. Serve immediately.

ps: You can prepare these in advance and either refrigerate or freeze them. Just take them out again before serving and heat in a high-heat oven for 5-7 minutes.

bon appétit

Bertrand Munier

green tea Blanc manger or Green tea Panna

Today we have to cook a special dessert for one of are client, Green tea Blanc Manger is like the italien version of Pannacotta desserts with green tea

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Chef Munier Recipe

Ingredients:
500 ml Double Cream
500 ml whole milk
1 lime zest
190 of sugar
80g gelatine
2 teaspoons green tea powdwer (Matcha)
Place the first four ingredients in a pan together and bring gently to the boil. Simmer for 5 minutes then remove from heat and allow to cool. Strain to remove the spices.

2. Meanwhile, put 60g  of water into a small saucepan and sprinkle the gelatine over the top. Heat gently until clear, and stir into the cream mixture.

3. Whisk in the green tea powder and divide the mixture between 8 moulds. You can use dariole moulds, ramekins or tea-cups. Chill in refrigerator for at least 5 hours, or make the day before it is needed.

served with raspberry coulis

what about Green Tea.

Matcha green tea powder is a fine green tea powder that looks like an emerald colored flour. It is made from the finest, youngest leaves of the first harvesting days in Japan. Matcha green tea is the most popular green tea in Japan, and it is also gaining more and more popularity in other countries due to its health benefits.

Bertrand

http://www.bertrandmunier.co.uk/

How to Make your own French bread!

Baking homemade bread can be challenging to even the most experienced home cooks.


Ingredients 

350 Organic white bread flour
2 teaspoo organic rising dry yeast
2 teaspoon salt
1 1/2 cups warm water + 1 teaspoon of sugar

1 Put the ingredients into the  bowl  (flour, Water + yeast+ sugar and Salt)

Mix all ingredients for about 15 to 20 mins

Blend until moistened,  Stir until dough pulls cleanly away from side of bowl.

Put in bowl to rise and cover with towel

Let rise until double for about 2h

Divide dough into 2 parts and shape into balls or mini Baguettes

Let rise in warm place about 1 hour

Bake at 210 degrees for 15 to 20  minutes or until loaf sounds hollow

Your mini baguettes is done ! enjoy the french flavour !

Bon Appetit

Bertrand

www.bertrandmunier.co.uk

Gluten Free Carrot Cake

I love carrot cake and it is a nice option for gluten free recipe ..

Foodologie

I have a hard time with this whole gluten-free movement that’s been happening the past few years.  I get that some people have genuine intolerances, but for the most part I’m a non-believer.  When someone tells me they don’t eat gluten, I roll my eyes.  Yes. I am that person.  I am a jerk.

Karma is a thing.  Let me tell you why…

You might have noticed that I fell off the face of the Earth a while (err 2 weeks).  Really it’s because I’ve been having major stomach issues and the last thing I want to do is cook and eat food.  Don’t worry.  This isn’t a blog post to tell you that I suddenly am going gluten-free.  No no.  But this post is about exploring new ways of eating, because I’ve come to the realization that having stomach issues sucks.  Right now, I would eat (or not eat)…

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Some light bites at your drinks evening !! canapes of course …

canapés can turn any occasion into a seriously sophisticated affair. When food goes mini, it can afford to be all the more indulgent with over-the-top ingredients and rich food pairings, ready to make your mouths water.

Canapes delivery
canapes delivery in london
canapes from ideal party
canapes from ideal party

Whether you’re preparing your guests for what’s to come or just keeping them sweet with some light bites at your drinks evening, a selection of finger foods is never a bad choice. Savoury canape recipes can take a meat-feast form – where it’s important to know that most foods suit a parma ham encasing – or a veggie choice, to make greens and healthy options look way more indulgent than their normal form would allow.

canapes delivered from ideal party
canapes delivered from ideal party

 

 

 

 

 

 

 

 

 

 

 

But, when it comes to sweet snacks, these delicious canapé ideas will be the cherry on the cake of your evening’s entertainment, having your guests licking their fingers with delight.

A bientot

Bertrand