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Sausage Crackers, Walnut & Stilton Macarons, and Celeriac & Thyme Soup

  • 8
  • Easy
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Recipe Ingredients

Sausage Crackers

Cocktail sausages are an all-time favourite, and these have a festive twist.
  • 4 to 5 sheets filo pastry
  • oil, to brush
  • 16 raw cocktail sausages
  • 8 tsp onion marmalade
  • poppy seeds, optional

Walnut & Stilton Macarons

These savoury macarons (strange but true!) are moreish and certain to impress.
  • 125g icing sugar
  • 60g ground almonds
  • 60g walnut pieces
  • 100g egg whites at room temperature (about 3 eggs)
  • 75g castor sugar
FOR THE FILLING
  • 200g full-fat cream cheese
  • 100g Stilton, at room temperature

Celeriac & Thyme Soup

Our whimsical pastry spoons add fun and crunch to this creamy soup.
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 400g celeriac (peeled weight), cut into 2,5cm pieces
  • 800ml vegetable stock
  • 4 thyme sprigs, plus leaves to garnish
  • 50ml double cream
  • truffle oil, optional, to garnish
For The Pastry Spoons
  • 320g shortcrust-pastry sheet
  • 1 medium egg, beaten
  • sesame seeds, to sprinkle
  • grated Parmesan, to sprinkle

Recipe Directions

Sausage Crackers

  1. Preheat oven to 190 °C. Working with one pastry sheets at a time (keep others covered with a damp tea towel to stop them drying out), brush scantly with oil. With a long edge nearest you, cut the oiled filo into vertical strips, 5cm wider than your sausages are long.
  2. Position a sausage centrally at the bottom of each strip, and top each with ½ tsp onion marmalade. Roll up from the sausage ends, pinching pastry ends tightly to look like crackers. Arrange on a baking tray.
  3. Repeat with remaining filo, oil, sausages and marmalade. Brush tops of crackers lightly with oil. Sprinkle over poppy seeds, if using.
  4. Cook in oven for 20 minutes or until golden and the sausages are cooked through.  Allow to cool for 5 minutes before serving.
EACH  CANAPÉ 390kJ, 2g protein , 4g fat (1g saturated), 11g carbohydrate (3g total sugars), 0,6g fibre. GET AHEAD Prepare to end of step 3 up to a day ahead. Cover tray with foil and chill. Complete recipe to serve.

Walnut & Stilton Macarons

  1. Line two large baking trays with greaseproof paper. On the paper, draw 3,5 cm circles to fit, spaced 1,5cm  apart. Flip paper over so ink is on the bottom.
  2. Put icing sugar and nuts in a food processor and whizz until finely ground. Work mixture through a fine sieve into a large bowl - rubbing it against the sieve with your hands is easiest. This is hard work, but needs to happen! There should only be 40g left in the sieve that won't go through. Reserve this.
  3. In the bowl of a freestanding mixer, whisk egg whites, caster sugar and salt on high speed for 8 minutes (set a timer) - the mixture will look like shaving foam. If you don't have a freestanding mixer, use a hand-held electric whisk and beat for 10 minutes.
  4. Add the meringue to the sieved-nut bowl and use a large spatula to stir, patting the mixture against the side of the bowl - you're not folding like traditional meringue, but stirring and patting gently - deflating some of the air. Keep folding until mixture loosens - when you lift the spatula out, the mixture leaves a trail  that disappears after 30 seconds.
  5. Scrape into a piping bag fitter with a 1cm plain nozzle. Holding the bag vertically, pipe the mixture onto the baking trays, within the circles. Firmly tap each sheet against the work surface a few times (keeping tray flat) to help burst any air bubbles. Sprinkle each macaron lightly  with some of the reserved coarser nuts.  Leave to rest for 1 hour or intil they form a slight skin and the surface does not stick to your finger.
  6. Preheat the oven to 130°C. Bake for 25 minutes or until firm  to the touch. Cool completely on trays.
  7. Meanwhile, make the filling. Mash the cream cheese and Stilton together with a fork until smooth. Cover and set aside.
  8. To assemble, lift macarons off trays with a palette knife.  Pipe or spread some of the filling on the bases of half the macarons and sandwich together with the remaining macarons. Serve

Each Canapé 410 kJ, 2g protein, 7g fat (3g saturated), 7g carbohydrate (7g total sugars), 0,2g fibre.

GET AHEAD Make macaron shells and filling up to 1 day ahead. Store shells in an airtight container at room temperature. Store filling in a covered bowl/piping bag in the fridge. Allow filling to come to room temperature before completing step 8 up to 1 hour ahead.

Celeriac & Thyme Soup

  1. Heat oil in a medium pot and fry onion for 10 minutes until soft. Add garlic and fry for 1 minute. Stir in celeriac, stock, thyme and seasoning. Bring to the boil and simmer for 15 minutes or until celeriac is tender.
  2. Meanwhile, make the pastry spoons. Preheat oven to 190 °C. Unroll pastry and, using kitchen scissors , cut out teaspoon shapes. Arrange on a baking sheet lined with baking paper  and brush with beaten egg. Sprinkle sesame seeds on to handles, and pile a little Parmesan on to the spoon heads. Cook in oven for 15 minutes until golden brown. Cool.
  3. Lift out and discard thyme sprigs from the soup pot and blend mixture until smooth. Return  to a clean pot, stir in cream and check seasoning.
  4. To serve, reheat soup and divide  among coffee cups. Garnish with a drizzle of truffle oil, if using, thyme leaves and pepper. Serve with pastry spoons.
EACH SERVING (50ml soup and 1 spoon) 180kJ, 1g protein, 3g fat (1g saturated), 2g carbohydrate (0g total sugars), 0,3g fibre. GET AHEAD Prepare to end of step 3 up to a day ahead. Transfer soup to a container, cool, cover and chill. Keep cooled spoons in an airtight container at room temperature. To serve, refresh spoons on a baking sheet in a preheated 190 °C oven for 5 minutes. Meanwhile, reheat soup. (Thin with water if needed.) Complete recipe.

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