Snacks before and after

Press, 27 February 1984, Page 16

Snacks before and after

Some suggestions for Befores and Afters — Bacon and Mushroom Rollups served hot with before-din-ner drinks will be popular and are easy to make; or, for the guests who enjoy cheese, Cheese Squares with a curry flavouring which can be served warm or cold but which need a little more trouble to prepare; and two variations of the popular Rum Balls to accompany the after-dinner coffee. Bacon and mushroom rollups These are made in the same way as Asparagus Rolls, brushed with melted butter and browned in the oven. They freeze well if arranged in a single layer until frozen and then packed in an airtight container. To make 30 rollups you need: 4 rashers bacon 250 g fresh mushrooms 1 onion 125 g cream cheese 15 slices sandwich bread, thinly cut *4 cup melted butter Method: Remove rind from bacon and chop finely; finely chop mushrooms and onion and cook together in frypan or skillet for about 5 minutes or until tender but not crisp. Stir in cream cheese and continue to stir until melted; set aside. Trim crusts from bread and flatten slices lightly with rolling pin. Spread each slice with about a tablespoonful of mushroom mixture and roll firmly; secure each roll with toothpicks. Place seam side down on a baking tray, cover and chill for at least an hour. Brush rolls with melted butter and bake at 190 C for 10 to 15 minutes or until lightly browned. Remove toothpicks, cut in halves and serve warm. If frozen leave to stand at room temperature for 30 minutes before brushing with butter and baking.

Cheese Squares These are quite deli-

COOKING with

Celia Timms

cious but do require a certain amount of care in preparation. The oil in which they are finally fried must be hot — just smoking. The quantity made depends on the size the mixture is cut into. You need: 75g grated cheddar cheese % cup cream 40g flour 40g butter 2 eggs Curry powder to taste Additional egg; fine breadcrumbs Oil for frying Method: Melt cheese in top of double saucepan over boiling water, gradually stirring in cream. Add flour, a little at a time, stirring continually, then add butter and continue to stir until thoroughly blended. Add beaten eggs and curry powder, continue to whisk or stir until thick enough to coat back of wooden spoon. Turn into shallow square container about an inch deep and refrigerate until firmly set. Cut into squares. Dip each one in beaten egg and then in fine dry breadcrumbs and fry only until lightly coloured in hot, deep oil. Serve with plain biscuits warm or cold. Rum Balls (I) This version is lightly flavoured with orange and lemon rind and maple syrup. The balls can be deep frozen. To make 4 to 5 dozen you need: 1 cup semi-sweet chocolate, bits or broken into small pieces H cup dairy sour cream cups biscuit crumbs (Vjßpiila Wine) 1 ciwsifted icing sugar

*/4 teaspoon salt; 3 dessertspoons cocoa 1 dessertspoon each of orange and lemon rind (grated) 2Mi dessertspoons lemon juice 1% dessertspoons maple syrup ‘4 cup rum 1 cup finely chopped walnuts or pecans Additional sifted icing sugar; chocolate hail Method: Melt chocolate over hot water and leave to cool then blend in sour cream. Combine biscuit crumbs, icing sugar, salt, cocoa, orange and lemon rind and blend in lemon juice, maple syrup, rum and nuts. Add chocolate mixture and blend thoroughly. Refrigerate until mixture is firm enough to shape. Shape into balls about the size of walnuts and roll in icing sugar or chocolate hail immediately after shaping, as the warmth of the hands helps it to stick better. Store in airtight container or deep freeze. Rum Balls (II) These have dates and peanut butter added. To make 2 to 2% dozen you need: 1 cup sifted icing sugar Me cup brown sugar 1 cup finely chopped dates 1 cup finely chopped walnuts 3 dessertspoons peanut butter (smooth) 3 dessertspoons melted butter 28g semi-sweet chocolate Method: Combine icing sugar, brown sugar, chopped dates, walnuts, peanut butter and melted butter, blending well. It is better if the mixing is done with the hands as the warmth of the hands helps to blend more thoroughly. Shape into balls about the size of a walnut. Melt chocolate over hot water and using a fork roll the balls in the melted chocolate. Place on waxed paper and chill. Store in refrigerator.