Two simple recipes for pre-dinner snacks, best served with a refreshing summer cocktail
- Learn how to make Susan Jung’s take on popovers, complete with bacon, cheese and quail egg
- Plus, an easy tapenade-based light bite that delivers on flavour
These two easy dishes are great to serve to guests as a pre-dinner snack with a glass of champagne, wine, sangria or a summery cocktail.
With the first recipe, most of the work can be done in advance. Cook the bacon, grate the cheese and pre-bake the popovers (or Yorkshire puddings, as they are known in some parts of the world). About 10 minutes before you want to serve them, add the bacon, egg yolk and grated cheese into the popovers and bake them briefly. Keeping in mind guests who might not like runny eggs, I bake half the popovers with egg and the rest without.
With the second recipe, make the tapenade in advance, then toast the bread just before you plan to serve the crostini.
Twice-cooked popovers with bacon, cheese and quail egg
The basic popover recipe is adapted from one for Yorkshire pudding on seriouseats.com. The batter should be made at least four hours before you want to bake the popovers. It is even better if you let the batter rest overnight in the fridge. The batter should be brought back to room temperature before baking.
2 large eggs
75 grams plain (all-purpose) flour
85ml whole milk