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This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"Delightful Italian appetizer that is light and full of flavour. This is one of my favourites".


12 slices white bread
30g (1oz) butter
45g (1 1/2oz) butter, extra
2 tablespoons plain flour
1 cup milk
3 tablespoons grated parmesan cheese
salt, pepper
90g (3oz) mushrooms
2 teaspoons anchovy paste
2 tablespoons grated parmesan cheese, extra
50g can rolled fillets of anchovies
6 olives
1/4 red pepper

  • Cut 5cm (2 inch) circles from bread. Melt butter in pan, brush both sides of circles with butter and place on oven tray. Bake in moderate oven 10 minutes or until golden brown; remove and cool.
  • Melt extra butter in pan, add flour and cook 1 minute. Add milk, stir over moderate heat until mixture boils and thickens; remove from heat, add cheese, salt, pepper and finely diced mushrooms; mix well. Add anchovy paste and stir through.
  • Spoon two teaspoonfuls of mixture over bread and top with extra parmesan cheese. Put anchovies in centre of some of the circles. Halve olives and discard stones. Cut pepper into thin strips. Decorate remaining circles with olives or pepper. Bake in a hot
    oven 5 minutes.

Makes 24

Martin James