General Chat

For some easy 'nibbles' that I can prepare in advance for when our neighbours come in for a drink next week. I have mince pies and sausage rolls but just want a few more bits but nothing too time consuming.

Hi Ann, how about something simple like a dollop of Primula out of a tube splodged ontop of a Ritz Cracker. This comes in five flavours. If feeling adventurous, you could put a complementay accompanyment on top, say a fine slice of tomato,cucumber,beetroot, or smoked salmon. Or how about Breadsticks, or Cheese Straws. Or use Philly. Perhaps if you Google Philly, they might have some ideas on their pages. Dishes of Pickles maybe, and salted nuts.
Hope that gives you a few ideas.

Julia in Derbyshire

PS. There is ofcourse, the old favourite, the cheese and pineapple 'Hedgehog' Very Retro these days. Cheese/Pineapple/Pickled Pearl Onions/Coocked Cold Cocktail Sausages, etc.
Also various dips with biscuits to serve with

Thanks Julia, some to play with there.

Buy the mini vol-au-vents (available everywhere). Make up a couple of fillings, and slam in oven as guests arrive and there you are - NOT Primula please - think Julia has to be teasing.

Go to Ixxland - lots of snack platters there in various varieties.

No Chris, I am not teasing. I have two tubes inmy fridge for that very usage LOL

Julia in Derbyshire

OMG JUlia - all I can think of is late sixties - Primula and Ritz crackers.....................

It's the OH Chris, he's so common. Can't think how he was dragged up. He was bought up as an only child, whilst I was, unenviably the middle of three LOL

Julia in Derbyshire

We all have our crosses to bear Julia - mine is the tempermental chef who eats chocolate whilst drinking whiskey - I ask you.

Each to their own Chris, each to their own. Whatever turnes him on.
Personally speaking, the only thing I like with my Whiskey, is another Whiskey. LOLOL

Julia in Derbyshire


PS. Is he a Jamesons, or a Bushmills fan.

Black Bush not Bush - the highlight of his life was when he had a tour of the distillery and I surprised him with a free litre I had collected from the visitors point by producing the correct coupon!

Good for you, I have been around a Scottish distillery, some years ago. Quite an experience.

Julia in Derbyshire

I have had wonderful tours of tobacco factories in various parts of the world (don't ask), distillery, brewery, victorian museums of machinery, water stations and never to be forgotten nuclear power station!!!!!

Actually I quite like primula, might use it! And will see if I can get vol au vents, used to do that years ago when we gave big new year parties but out of the habit these days. Don't want anything too filling as they will probably have eaten earlier, just something to soak up the wine.

And, Chris I like chocolate with a whisky sometimes too. Sadly I have to have water in my whisky these days or I get bad heartburn/reflux but for many years I drank it neat. Not so keen on Irish whisky though (Jamesons is Irish isn't it?)

Jamesons is Irish but Bush is much smoother so I am informed - Julia will know and Black I am told is the best of the Bush think there are 3.

Yep, Bushmills, with Blackbush being the best, is Irish Whiskey, and a real smooth drink.
Scotch is written without the 'e'
Perhaps Buttercup Fields, will give an opinion

Julia in Derbyshire

Is Bushmills Irish as well?

If I had the money I would go for one of the special six malts. One year when he had more money than sense my OH bought me a box of all six for Christmas. The only one I have to really be in the mood for is Laphroig which grabs your throat a bit.

oh i love primula and tucs crackers, i like pate n ritz :-D

Actually thank you Stray, Pate is a good idea.

These are easy and tasty

Parmesan Biscuits
100g Parmesan, finely grated
A pinch of cayenne pepper


1. Preheat the oven to 180°C/gas mark 4.
2. Brush a baking sheet with vegetable oil Mix the parmesan and cayenne. Make little piles of parmesan, 1-2 tsp each, over the baking sheet, leaving plenty of space between each.
3. Put the sheet in the oven and bake for 3-5 minutes until bubbling. Remove, allow to solidify for about a minute, then tease off the sheet with a palette knife. Place on a cooling rack or a rolling pin, so they curve slightly. Once cold they will be crisp.
4. Repeat until you have used all the parmesan. Store in an airtight box.

thanks for that, sounds tasty although my OH won't like them as he doesn't like cooked cheese.