Whether you're going to a street party or holding a party at home, here are some simple and impressive recipes to help you celebrate the Queen's Diamond Jubilee in style.
Beef, horseradish and soya bean yorkshire puds
Celebrate the good old British Sunday roast in miniature with these party nibbles — quick, cheap and easy to make! (Makes 12).
Ingredients:
• 3 eggs
• 150ml milk
• 120g plain flour
• 85g wafer thin sliced roast beef
• Horseradish sauce
• Oil, for greasing the muffin tin
• 40g soya beans, cooked and then cooled
Method:
1. Preheat your oven to 220°C and take out a muffin tray. Pour a tiny drop of sunflower oil into each of the indents in the tray and place it in the hot oven.
2. Meanwhile, beat the eggs, milk and flour in a large jug, adding a pinch of salt. Whisk until smooth.
3. Take out the hot tray and pour in a little of the batter into each of the indents - it will bubble and fizz. Slide carefully back into the oven and bake for 10-15 minutes, until risen and crisp. Take out and leave to cool.
4. Spread half a teaspoon of horseradish sauce around the hollow in each cooled Yorkshire pudding. Twist a slice of beef and place inside, sprinkling a few soya beans over the top.
[Related article: Cheese fans celebrate Queen's Jubilee with whopping cheddar sculpture]
Lemon and mascarpone mini sponges
Mascarpone cheese makes a cool, creamy cake filling, especially when topped with lemon curd for these summery cupcakes. (Makes 12).
Ingredients:
• 125g unsalted butter, softened
• 125g caster sugar
• 2 eggs
• Grated rind of 1 unwaxed lemon
• 120g plain flour
• 2 tsp baking powder
• ¼ teaspoon vanilla extract
• 12 teaspoons mascarpone cheese
• 12 teaspoons good lemon curd
Method:
1. Preheat the oven to 200°C. Beat the butter and sugar in a mixing bowl, and add the eggs, flour, baking powder, vanilla extract and grated lemon rind. Scrape the mixture into the indents of a silicone muffin tray and bake for 15-20 minutes until golden, risen and firm. Take out and leave to cool.
2. When the cakes are completely cool, cut the tops off carefully with a serrated knife. Spread 1 teaspoon of the mascarpone over the bottom half of the cake and then top with a teaspoon of the lemon curd. Sandwich the cake back together. Repeat for the rest of the cakes.
Lancashire cheese and caramelised onion mini tartlets
These are easier to make than they look, and are bursting with flavour. (Makes about 24).
Ingredients:
• 1 x 375g ready-rolled sheet of puff pastry
• 1 egg, beaten with a drop of milk
• Small jar of caramelised onion chutney
• About 50g Lancashire cheese
• Fresh thyme, to garnish
Method:
1. Preheat the oven to 200°C. Unfurl the roll of puff pastry and stamp out circles from a small cookie cutter (about 5cm in diameter). Transfer to a baking sheet lined with greaseproof paper (you might need two baking sheets, or make two batches).
2. Brush each circle with egg wash and score around the edges with a sharp knife, to help create a border. Bake for 15 minutes, or until puffed up and golden.
3. Remove from the oven and press the centre of each pastry circle with the back of a teaspoon, leaving the border puffed up. Spoon in about ¾ teaspoon of the caramelised onion chutney, and crumble in a small piece of the Lancashire cheese. Scatter over the thyme sprigs and return to the oven for another 10 minutes, until the cheese has softened and the pastry is crisp.
Sweet chilli and spring onion sausage rolls
Making home-made sausage rolls is easy. Give yours a taste of the East with sweet chilli sauce and chopped spring onions. Go easy on the sauce though, or your sausage rolls could end up soggy. (Makes about 20).
Ingredients:
• 1 x 375g ready-rolled sheet of puff pastry
• 1 egg, beaten with a drop of milk
• 12 pork chipolata sausages, links separated
• 3 teaspoons sweet chilli sauce
• 1 small spring onion, chopped finely
• 2 teaspoons sesame seeds
Method:
1. Preheat the oven to 200°C. Unravel the roll of puff pastry over a chopping board. With the longest side facing you, cut the pastry in half lengthways. Brush both pieces with the egg wash. Next (sparingly) spread the chilli sauce in a line on the pastry and scatter over the spring onions. Line up the sausages over the line of sauce (it's ok if they overlap slightly).
2. Carefully fold the pastry over the sausages and press the join with a fork to seal. Cut into bite-sized pieces, transfer to a baking tray lined with greaseproof paper and brush with a little more egg wash. Sprinkle with sesame seeds and bake for 20 minutes, until the sausage is fully cooked and the pastry is risen and golden. Serve with more sweet chilli sauce for dipping.
How will you be celebrating the Queen's Diamond Jubilee this weekend?