Tuesday, 26 May 2015

Party nibbles

These days chucking some crisps in a bowl and putting out a couple of dips is frowned upon! People not only come to for the fantastic company but it's all about the food! Once upon a time everyone ate just about everything, these days you have vegetarians, vegans, paleo, dairy free, gluten free, low cal, the odd person who wont eat veg and the list goes on.
So here are a few easy recipe ideas to get you on your way!
Cucumber, sour cream with chives, cherry tomato and a sprinkle of cayenne peper!
 Cucumber, cream cheese (or cream fraiche) and smoked salmon!
This has to be a winner with the kids
  • 2 (14 oz.) sausage similar to kransky, sliced
  • 1 (20 oz.) can pineapple chunks, reserve juice
  • 3 Tbsp. Teriyaki sauce
  • 1 Tbsp. sweet chili sauce
  • 1 Tbsp. honey
  • 1 Tbsp. pineapple juice (from can)

  • Directions
    1. Preheat oven to 220 degrees. Line a baking sheet with parchment paper.
    2. Place a piece of pineapple on top of a slice of kransky and stick a toothpick into them.
    3. In a small bowl combine remaining ingredients. Place kransky bites onto the baking sheet and brush glaze over tops and sides of bites.
    4. Bake for 15 to 20 minutes until hot. Let cool slightly and serve warm.
    I have made these before and they didn't look that pretty but wow they are yummy!!

    Bacon Parmesan Gougeres Recipe
    Yields 24 | Prep Time: 10 Minutes | Cook Time: 20-25 Minutes
    Recipe Source:
    Fine Cooking

    4 strips of thick-sliced bacon or 4 slices Canadian Bacon
    1/2 cup whole milk
    4 tablespoons (1/2 stick) unsalted butter
    1 teaspoon salt
    1 teaspoon onion powder
    1/2 teaspoon sugar
    1/8 teaspoon cayenne
    1-1/4 cups bread flour, sifted
    3 large eggs
    1-1/4 cups freshly grated Parmesan cheese

    Heat the oven to 220. Line 2 baking sheets with parchment paper.
    Cook the bacon in a large skillet over medium-low heat until crisp but not too dark. If you use Canadian bacon, just dice into small pieces. Transfer the bacon to a plate lined with paper towels, and reserve 1/4 cup of the rendered fat. When the bacon is cool, chop to make 1/2 cup.
    Bring the milk, 1/2 cup water, the butter, and the reserved bacon fat to a simmer in a medium saucepan over medium heat. Stir in the salt, onion powder, sugar, and cayenne. Add the flour and, using a wooden spoon, stir very quickly in one direction. The flour will quickly absorb the liquid and form a dough. Continue stirring to cook the flour and simmer off more of the moisture until the dough pulls away from the sides of the saucepan, an additional minute or two.
    Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment.
    Add the eggs one at a time, mixing on medium speed until each is incorporated into the dough, which will change from shiny to sticky as the eggs are worked in. On low speed, stir in 1 cup of the Parmesan and the bacon (or Canadian bacon) until just combined.
    Using a small ice cream scoop (about 2 inches in diameter), scoop the dough onto the prepared baking sheets. Top the gougères with an equal amount of the remaining 1/4 cup Parmesan.
    Bake until puffed and golden, 20 to 25 minutes. Serve warm.
    about 20
    150 ml rice of the sticky type
    3 tblsp parmesan, freshly grated
    1 whole sun-dried tomato, finely chopped
    1 stick of celery, finely diced
    50-100 ml spinach, cooked
    10-15 olives, chopped
    1 tblsp sesame seeds, lightly toasted
    – Cook the rice and add the parmesan while it is still hot so that it melts and adds to the stickiness.
    – Mix all the vegetable ingredients and then add the rice. Mix well.
    – Form small balls of rice, if you rinse you hands now and then in water, it will be easier to make them.
    These have got nutella in them too but be aware of the nut allergy!!!

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