MAYBE it's because the full-on dinner party is an endangered species these days, having been usurped by the casual supper.

Chef Ruchi Bharani teaches you how to make quick and simple Cheesy Vol-Au-Vent. An Ohio dealership repossessed her car, so she took their name and then sued Parents Bring Newborn Home To Dog, Not ...

Vol-au-vent is the French name for a puff pastry case. Vol-au-vent, pronounced vol-ah-vahn, means “windblown”, an apt description for the light-as-air pastry. Making the pastry cases by hand ...

This fusion recipe makes for a perfect snack to serve your guests Ingredients 1 finely chopped onion 2 garlic cloves 250 gms chicken breast diced 30 gms finely chopped chives 15g cooking butter 15 ...

10. Allow vol-au-vent cases to cool completely before removing their lid and fill with sauce and meat mixture, place lid on top to finish. 11. Serve with salad, wedges or chips.

"Vol-au-vent" roughly translates to the French "Flying in the wind," perhaps a nod to how light and airy these small bites are. If you've never tried them before, vol-au-vents are essentially puff ...

Add a small blob of cranberry sauce to each vol-au-vent and top with a slice of Brie and a piece of bacon. Place back in the oven for 1 or 2 minutes until the cheese has melted. Serve.

2. Fill the vol-au-vent cases with the crab mix and garnish with remaining chives. Either serve immediately or store in the fridge for up to two hours before serving.

Assemble: Preheat oven to 180°C (350°F). Warm vol-au-vent cases on a tray for 5 mins. Spoon hot chicken and mushroom filling into the cases. Garnish with parsley and serve warm.

You can fill vol-au-vent pastry cases with just about anything, but this seafood, dill and onion bechamel is certainly one to try.

Sydneysiders are enjoying a retro moment as vol-au-vents, baked camembert and quiche appear on restaurant menus around town.