Snacks for Entertaining
It’s that time of the year again when everyone wants nibbles rather than 3 meals a day. There is a lot of choice in the supermarkets however I like to play around with flavours and have come up with some ideas for party snacks for home or office treats.
Most of the flavours are a mix of sweet & savoury but mainly sweet and they go really well with hot beverages. There are no measurements in most of the goodies as you can make as many portions as you like – that’s how easy they are to do!
Spicy Vegetable muffins (makes 6 portions)
I used a stir fry mix but you can use any vegetable combination you like. To the stir fry mix, add 1 tsp each of tikka masala, chaat masala, and cumin powder. Also add ½ tsp chilli flakes, season with salt & pepper and cook everything together. Whisk 4 eggs with ¼ cup milk, ½ cup of self raising flour and ½ cup of feta cheese (crumbled). Pour over stir fry vegetables, mix well and divide into 6 muffin holes. Top with half a cherry tomato and bake in preheated oven (180*C) for 20-25 minutes. Serve with crunchy salad cold or warm.
Feta and cranberry parcels (not pictured)
Mix feta with runny honey & chopped cranberries. Put a dollop on 2” square puff pastry, pinch opposite sides together and seal with egg wash. Sprinkle brown sugar on top and bake in hot oven (200*C) for 20-30 minutes. Drizzle with honey and serve warm.
Brown sugar & cinnamon mess
Roll out puff pastry and egg wash the sheet. Sprinkle dark brown sugar & cinnamon, cut into thin strips, twist and turn to make a messy tangle. Bake in hot oven (200*C) for 15 minutes.
Chocolate puffs
Roll out a piece of puff pastry. Line chocolate bits on one side. Fold over the chocolate piece/bits and cut into individual sections. Seal and put egg wash then sprinkle with dark brown sugar. Bake in hot oven (200*C) until pastry cooked. After the puffs cool down drizzle melted chocolate on top.
Chocolate & Pistachio twists (not pictured)
Roll out puff pastry and put a thick layer of your favourite chocolate sauce. Sprinkle crushed pistachios and grated coconut liberally. Add another layer of rolled out puff pastry. Press down and chill for 20 minutes. Slice into ribbons and twist each ribbon so the mix is exposed. Egg wash then bake in a hot oven (200*C) for 15 minutes or until the ribbons are golden brown. Make a raspberry dip to go with it.
Marzipan and marmalade palmiers (not pictured)
Roll out a sheet of puff pastry until very thin. Roll out same size marzipan and put on top of the pastry. Dot marmalade all over and spread evenly. Roll each long end inwards and put seam side down. Chill for half hour then cut into finger width slices, place on a baking tray, light egg wash then bake at 200*C for 20 minutes or until golden & puffed up.
Peanut butter, jam & coconut roll
On a sheet of ready rolled puff pastry put a layer of crunchy peanut butter, followed by jam. Sprinkle grated coconut on top and roll from the long side. Keep seam side down and put tiny slashes on top with a sharp knife. Egg wash, sprinkle with shredded coconut and sugar and bake in a preheated oven (200*C) for 25-35 minutes or until golden brown and edges crisp.
Semolina pudding with Marmalade
½ cup semolina
1 tbsp sugar
1 ½ cup milk
2 tbsp marmalade
2 tbsp choc sauce
Orange segments
Warm milk and sugar on medium heat and mix until sugar has dissolved. When the milk is coming up to the boil remove from heat and add semolina whisking it well until smooth and no lumps remain. Add marmalade and mix well. Pour into 2 cups. Once cooled add chocolate sauce and orange segments. If you don’t want any chocolate sauce just put a few orange segments and chill for a couple of hours before serving.
Cheese boats
Cut circles out of short crust pastry and add a dollop of egg & cheese mix and press each side to make a boat. Bake in preheated oven (180*C) for 15-20 minutes.
