Cupcakes and canapes

It's time for our annual garden party- organised by the Residents Association- a force to be reckoned with at the best of times. Everyone is asked to bring a plate of food- and a few crisps and peanuts probably won't pass muster.

This is an opportunity to come up with some canny canapes.

For inspiration, I went back to last summer when  I had a delicious lunch with  French friends. The starter was some yummy olive cakes with a green salad. I loved them and I just had to have the recipe.

Since then I've made these little cakes again and again with many variations. 

For the original recipe you need:

160g olives( pitted green or pimento stuffed)

100g self raising flour

1 tsp baking powder

2 eggs

1 natural yoghurt or 100ml milk

80 ml olive oil

100g grated strong cheddar or emmental

Mix everything together, pour into silicone cupcake moulds or paper cases and bake at 200 degrees for about 30 mins or until golden and firm.

I have made these with tuna and tomato, spring onion and sweetcorn, and aubergine puree (I call these Aubergine Mud Pies). The possibilities are endless though.

So I put together a plate of savoury cupcakes ( olive and aubergine mixed), a plate of sweet scones with strawberry jam and cream for cream teas and a plate of home made tortillas with tapenade dip. (These are also incredibly simple and economical)

Snip a leftover tortilla wrap into triangles, toss in olive oil and herbs (or chilli oil or garlic oil or any flavouring you fancy) and bake for 10 minutes or until golden and crisp (keep an eye on them as they crisp up quickly) alongside the olive cakes.

Simple, delicious and stylish canapes from leftover or storecupboard ingredients- perfect!

If you get the cupcake bug- why not try these carrot and white chocolate cupcakes too (pictures courtesy of la Barbe): top the finished cakes with melted white chocolate.

And so to the garden party- a fine spread was laid on, much croquet played- and the olive cakes all seemed to disappear. 

Anyone for Pimms?