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Cradoc's guide to canapés

Inspiration Special Occasion
Cradoc's guide to canapés

Last week was incredibly exciting as we held a Facebook LIVE event at Cradoc’s HQ. Allie was amazing, and had a whole host of ideas ready for the event.

We first had a look at how their biscuits are made with a sneak peak into the bakery before heading back down to the kitchen. Allie taught us how to make a meat and cheese platter look great, how easy dips are to make and how versatile her biscuits are- the possibilities really are endless! An effortless and cost effective way of entertaining, whilst also looking awesome, this mouthwatering guide of deliciousness will have you inviting your friends over every week!

Here, Allie guides us through making yummy cheese balls, a minted pea dip, quick and easy pakoras and a delicious garlic and rosemary bread.

Cheese balls – serve two flavours with three balls each

1 cup of grated cheese

1 tsp of butter

1 tbs of mayonnaise

2 tsp mustard

Salt and peper

Chilli pepper chopped finely

Combine all the ingredients into a food processor and blitz until smooth. If it’s a little stiff, add some mayo until smooth.

Form into small balls and cover with any of the following:


Toasted almonds

Poppy Seeds

Toasted sesame seeds

Chill for 1  hour and serve with the Cradoc’s chilli crackers.

Minted Pea dip – serves two, generously

1 cup of frozen peas, thawed

2 dessert spoons of Olive Oil

Salt and pepper

1 dessert spoon of mint jelly or mint sauce (you can use fresh mint, but also add two teaspoons of sugar and a dessertspoon of cider vinegar)

Blitz the ingredients in a processor until smooth

Chill in the fridge before serving with the beetroot and garlic crackers.

Quick Pakoras

Chop up two cups of fresh vegetables; we used red pepper, sweet potato and spring onions although any veg will do.

Next add a generous dessert spoon of your favourite curry powder and mix the veg lightly to coat.

Beat an egg and add to the veg.

Sprinkle two table spoons of self raising flour to the egg and veg mix and turn untill everything is coated with flour. Add more flour if the mix is a little wet.

Don’t worry if it’s stiff and sticky – that’s how it should be!

Shallow fry dollops of the mixture on a medium heat and turn once. They should be golden brown when cooked.

Serve with mango chutney.. yummy!

Garlic and Rosemary Bread

You could make your own bread here or if your short on time we love to use a pack of pizza bread mix. Follow instructions as on the box and leave to prove. Then, knead the bread as it says on the instructions of the box before leaving to prove again.

When it has doubled in size, take a portion about the size of your fist.

Roll it out on a floured board to about 1/2 cm thick.

Peel and crush a clove of garlic and sprinkle over the pizza base, use as much garlic as you like.

Next, drizzle some nice olive oil over the garlic and season with Halen Mon Sea Salt and crushed black pepper.

Dust the top generously with Parmesan, sprinkle with Rosemary leaves fresh from the garden and bake in a hot oven for 5 minutes or until bubbling and fragrant.

Cut into small squares – so everyone can have a taste!


If all this has you watering at the mouth, why not look back at the Facebook LIVE video: