Vol au vents fillings recipes

Review: High Tea at the Langham Hotel

Review: High Tea at the Langham Hotel

  Both high teas have the requisite scones and sandwiches (though the Chocolate Indulgence sandwiches are definitely posher), and a layer of cakes and sweet pastries, but the chocolate high tea also has leek quiche and tiny mushroom vol-au-vents
ThermoFun – Bacon Jam Recipe

ThermoFun – Bacon Jam Recipe

For example it will turn your humble burger into a gourmet burger, boring sandwich fillings get a lift, bake it on top or in the middle of your meatloaf, inside your toastie with melted cheese, a tasty sauce to eat with your omelette, with your breakfast scrambled eggs, as part of a party charcuterie or cheese platter, as a finger food spread on crackers with cream cheese, or fill small tart or vol au vent cases, serve alongside roast meats, BBQ meat condiment, on top of a T-Bone steak, on top of baked potatoes the list is endless
This and that and a zip to Adelaide...

This and that and a zip to Adelaide...

and finally on Sunday night, I make a chicken and corn mornay which we had in vol au vents. That afternoon, I made the most naughty chocolate cookies from Nigella Lawson
Do You Think Everything Taste Better With Bacon?

Do You Think Everything Taste Better With Bacon?

For example it will turn your humble burger into a gourmet burger, boring sandwich fillings get a lift, bake it on top or in the middle of your meatloaf, inside your toastie with melted cheese, a tasty sauce to eat with your omelette, with your breakfast scrambled eggs, as part of a party charcuterie or cheese platter, as a finger food spread on crackers with cream cheese, or fill small tart or vol au vent cases, serve alongside roast meats, BBQ meat condiment, on top of a T-Bone steak, on top of baked potatoes, as a pizza base sauce the list is endless
Warm Chicken Salad

Warm Chicken Salad

For the lunch I decided to make the warm chicken salad and fill vol au vents with it and it was delicious

Morello cherry vol-au-vents recipe

To serve, fill vol au vents with custard and drizzle with cherry sauce. Whisk over a saucepan of simmering water (ensuring water doesn’t touch bowl) until thickened