A Little Piece

Fanny certainly loved a party. Any excuse to invite a few select people she never really liked that much from the bad old days to gasp in wonder at the heaving buffet table she'd flung together seemingly effortlessly. And no better opportunity to show off her extensive knowledge of all things European than a soirée for Eurovision surely? Having been a contestant herself (albeit not singing) she would have plenty to crow about as she gave her guests a tour round her geographically inspired spread, laden with all kinds of everything. Additionally, any opportunity to showcase her Crêpes skills sending those attending into euphoria would be perfect. Perfectly creative continental canapés that is, but Fanny warns they are only for ambitious cooks who are prepared to spend a little more time.

Fanny makes very small canapé size crêpes in a normal size pan by simply placing dessertspoonfuls of ordinary pancake mixture onto the hot surface and running them into neat circles with the back of a spoon. I have a mini-frying pan that does the trick nicely, no need for spooning from me.  I love the little things. Fanny suggests that for special occasions such as this that we make very fine pancakes. This involves making the batter as usual, I'm using my lovely Wrights flour again, but then straining it through some nylon stockings before use. Erm, I think my Eurovision party guests can do without this additional one step further, don't you? 

As it is a very special Eurovision Party, four very special canapés are required. The crowning glory, rising like a phoenix from the display, takes the longest to assemble, so is tackled first. It's a sweet, steamed pudding made from crêpes smeared with jelly and filled with custard. Perfect to represent France - Fanny names them 'Pouding des Crêpes en Vapeur'. Eh, Parlez vous Français, Fanny? I have some homemade Bramble and Elderflower Edinburgh Gin Jelly left which should work well, even if Fanny claims to not know what a bramble is. Better the devil you know I say, we are amongst professionals now.

Individual moulds are greased and lined with the jammy crêpes, filled with extra thick custard and topped with more crêpes ready for steaming. Fanny says we will be surprised when they are steamed that they pop out of their little moulds perfectly, as she was apparently the first time she made them. To get them ready for their performance, more warmed jelly should be poured over. The steamed custard thickens and allows the moulded crêpes to hold their shape. As a canapé they are a big bite-size but a great 'congratulations' at the end of the buffet, but to get there we need savouries first! Time for making our minds up on fillings.

Flying the flag for the United Kingdom, and to keep things seasonal, Asparagus is perfect. Simply grilled and rolled in a mini-crêpe, secured with a cocktail stick. Think Eurovision and like me you probably think ABBA, so to represent Sweden I have some Quorn Meatballs. Fanny suggests rolling the mini-crêpes into cones for these, secured with a cocktail stick. ABBA would be so proud. Finally, representing Italy is a 'Tricolore' of mozzarella, tomato and basil, folded over into crescent shapes and lightly grilled before being secured with a cocktail stick. You get the idea. Fanny has one final reminder for any successful Eurovision canapé party - the essential provision of napkins. Please do not forget. Fanny prefers proper table napkins, but doesn't mind if others have to use those 'rather nasty paper ones'. Make your selection carefully however, your guests will be looking for any excuse to knock a few points off before they say 'Ne partez pas sans moi' to each other. You don't want nul points when the jury calls. Beg steal or borrow the correct linen and boom bang a bang, before the party's over you will undoubtedly be scoring douze points. 

To celebrate all things Eurovision, I am entering these party canapés into this months Treat Petite, hosted by Mr Cakeyboi and The Baking Explorer, check out the other Euro-tastic entries!

Ooh-Aah Just A Little Bit of Mite-y Vege Tim-Tam-A-Bang

Fanny Cradock took part in Eurovision in its first year, 1956. Yes, Eurovision! Before you start to imagine dear old Fanny and Johnnie bopping-and-a-twirling around a stage crooning and-a-cooing to a panel of international judges for votes for their song, I should point out it was a Eurovision Cooking Contest. The European Broadcasting Union encouraged all sorts of competitions between European Nations, and Fanny wasn't one to ignore a challenge. Particularly when the gauntlet was thrown down by a celebrated French chef, Monsieur Raymond Olivier, who goaded her by saying that 'Women, particularly English women, do not know how to cook. They are incapable of inventing a dish.' Fanny stood up to fight for our National Honour against the Frenchman in a head-to-head culinary battle, filmed by the BBC and beamed around Europe. Terry Wogan was not involved.

Fear not Eurovision fans, Fanny did take the glitzy performance aspect of the competition extremely seriously. Well, you wouldn't expect anything less. She made sure her entourage arrived with a paparazzi flourish, and her gown was suitably dazzling. She claimed to fashion the elaborate apricot coloured satin number herself, studded with diamenté and embossed with ostrich feathers. She whipped around the stage swishing her 3ft train in her wake, much to the 'delight' of the cameramen I am sure. Monsieur Olivier wore grey.

In celebration of the 'other' Eurovision's 60th transmission, the EBU have invited long term supporters Australia to participate, highlighting the theme of 'Building Bridges'. Fair Dinkum. (Please read every sentence from herein with a 'high rising terminal' or upward inflection at the end). I think it sounds like fantastic fun. You probably heard Jason from Don't Boil the Sauce squeal at the announcement. For the past few years he has been tucking into tucker from around Europe for his fabulous Chow Down to Eurovision. I love Eurovision, but he's obsessed. This year he's asking other bloggers to create a dish to represent Australia... Just like Fanny I can't resist a challenge, particularly an internationally-camp and flamboyantly-controversial one involving Eurovision and Australia. So, time to slip on that apricot ballgown, polish my diamanté and flick my train into the kitchen.

Fanny showcased perfectly fine English ingredients in perfectly posh French dishes for the contest. Fanny insisted they both create a Soufflé, and the Oyster version she whipped up for Eurovision was apparently a roof-raiser. So, naturally, I'm adapting the recipe with a suitably Aussie twist as my entry. Luckily Fanny included her recipe in her very final book, The Ambitious Cook - A Lifetime in the Kitchen in 1985 and detailed the story in her autobiography, Something's Burning in 1960. I need to incorporate iconically Aussie ingredients, so what better than Vegemite and Tim Tams? Stone the crows, if this isn't what most Australians would hope to be known for, I apologise. I may have Buckley's chance in this contest already.

To recreate Fannys soufflé I follow her guidelines and make a roux from butter and flour. I plonk in a half a tablespoon or so of Vegemite too. While it's still warm in the pan, like Fanny, I add cream and white wine - obviously Australia-tastic Jacobs Creek! I beat in egg yolks and beat again until smooth. My Tim Tams are whizzed up to a powder and mixed in to sweeten before the very stiffly whipped egg whites are folded in. I've already buttered and coated my soufflé moulds with more powdered Tim Tams (you can never have too much) so fill them up with the mixture. I nervously wait for them to bake in a hot oven for around 10 minutes, while an interlude video montage of Fanny in Australia scrolls through my mind, but I needn't have worried. Like Fannys version they rise to the occasion and will hopefully bring me 'douze points' when the voting lines open. Follow Don't Boil the Sauce on Twitter for all the fun. He's a top bloke.

They taste unusually good. I'm hoping the slightly alcoholic, sweet and salty mix will appeal to Eurovision fans Down Under as well as Up Over. Move over salted caramel. I'd be stoked if you'd vote for me if I get through to the next round! The result of Fannys Eurovision was officially diplomatically decided to be a draw. Fanny felt she was the real winner. Is it a sign that we can expect a tie this year too? Apparently the Monsieur tried to get it written into his contract that he would 'win' but he hadn't bargained on the fierce and formidable Fanny. What a drongo. What controversy awaits for 2015? Hopefully you'll be saying 'good onya' to a Scottish blogger for representing Australia with a twist on an old Fanny recipe... Strewth, whatever next?