Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Toasted Cheese Rounds. What a dull name for an incredibly delicious finger food appetiser. A fabulously tasty mayonnaise parmesan cheese appetiser. Perfect for your New Years Eve celebrations.
Its hard to believe that here we are on the last day of 2018! I wonder what the new year will bring to each of us. Good things I hope.
I know I have a new book coming out shortly. This one is about half the size of the last one, but I have had nothing but good reports on it, so I am hopeful that it will also be a success, fingers crossed!
So that is one good thing to look forward to, on my part at least. I try always to look at each new year as an opportunity.
I am not one much for making resolutions and such. If I can end the year having done something good, and being a little bit better than I was the year before, then I call that year a success!
I have never been one much for going out on New Years Eve. It was always a bit cost prohibitive for us My parents always went to a dance each year.
As children, we would be just as excited to ring in the New Year as they were. But that was mainly because we knew they would bring us home a party hat and a noise maker to play with the next day. (We were never allowed to play with them much until the 2nd of January due to headaches and such, lol)
Normally what we did when the children were growing up was to have a finger food buffet and watch a few movies that they enjoyed and then watch Dick Clark's Rocking New Years Eve.
My ex husband always had to work New Years Eve, so the children and I partied all on our own. We didn't mind. We enjoyed each others company and some delicious food. It was all good!
Some favourites I would have made would be Chicken Wings . . . .
my Smoked Salmon Spread was another favourite. There would be chips and dips, and pizza rolls, etc. A veritable finger food feast!
Finger food actually takes longer to make than a meal would. Its all the picky bits.
I remember when I worked at the Manor, I had to put together a finger food buffet for 200 when their daughter graduated, and that was tons of work. I was working for days and days to get ready for that one!
I relied heavily on things that I could make ahead and freeze on trays that I was then able to take out and cook on the day.
Tasty nibbles such as these Toasted Cheese Rounds!
These are so quick and easy to make, and very easy to make ahead and freeze (if you need to).
They basically only use three ingredients, four if you count the baguette rounds.
Grated cheese, mayonnaise and chopped spring onions. The original recipe called for twice as much mayonnaise, but I have cut it way back and they work fine with half the amount.
I would not use low fat mayo. You just mix together all the ingredients and then spread the mixture onto French bread rounds and bake. Easy Peasy!
The end result are hot, baked, crispy, cheese rounds of deliciousness! Quick, easy and tasty. I call these triple winners!
Yield: 40
Toasted Cheese Rounds
prep time: 10 minscook time: 15 minstotal time: 25 mins
A quick, easy and delicious nibble for celebrations and get togethers.
ingredients:
220g good quality mayonnaise (1 cup)
240g grated strong cheddar cheese (2 cups)
60g grated Parmesan cheese (1/3 cup)
1 bunch spring onions, trimmed and minced
40 (1/2 inch thick) slices of baguette bread
instructions:
Preheat
the oven to 180*C/350*F/ gas mark 4. Mix the mayonnaise, both cheeses
and the onions together in a bowl, mixing together well. Spread on one
side of each bread round and place, cheese side up onto baking trays.
Bake in the preheated oven for 15 minutes, or until bubbling and golden
brown. Serve immediately.
the oven to 180*C/350*F/ gas mark 4. Mix the mayonnaise, both cheeses
and the onions together in a bowl, mixing together well. Spread on one
side of each bread round and place, cheese side up onto baking trays.
Bake in the preheated oven for 15 minutes, or until bubbling and golden
brown. Serve immediately.
Note - You
can make ahead and just bake as needed. You can also freeze these
unbaked in a single layer and pop them into the oven frozen, baking as
above. They will take slightly longer to bake.
can make ahead and just bake as needed. You can also freeze these
unbaked in a single layer and pop them into the oven frozen, baking as
above. They will take slightly longer to bake.
Created using The Recipes Generator
Oh boy but these are some good. I even like them cold and leftover the day after, but then again, I am a bit of a Glutton. (Aren't we all to some degree!) Whatever . . . Bon appetit and Happy New Year!
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Occasionally I get sent new products to try. I was recently sent these Pik-Nik Twiller Cheese snacks. As winter takes hold, Vitamin D levels start to drop. Pik-Nik’s research shows just under 90% of children experience a deficiency in this area during the darker colder months.
Pik-Nik Twiller contains an important ingredient, calcium, and now each peelable cheese stick is also enriched with Vitamin D, unlocking even more support for the body. Vitamin D is necessary to help fight of those winter woes such as colds, the dark day blues and even dry skin.
These handy snacks are individually wrapped and are great for popping into a packed lunch, or for afterschool snacks Much more nutritious than a sausage roll or packet of crisps!
A Pik-Nik Twiller is fun to eat, tastes great and is a good source of Vitamin A as well as Vitamin D. It is made from fresh mozzarella, with no artificial additives or preservatives. It is a filling and time snack and the perfect pick-me-up for children, students and those who like to keep healthy and active.
The mozzarella in Pik-Nik is made from fresh milk which is started on its transformation into cheese by a rennet that is suitable for vegetarians. The cheese is mild and creamy and is a welcome snack for all the family. Mozzarella has a very elastic nature and Pik-Niks are made by stretching and folding the cheese, creating segments which are just perfect to peel.
You don’t need to save your Pik-Nik for your lunch-box or tea time. They make great party food too. From Halloween to Bonfire Night and then straight on to Christmas, there’s nothing better than a good get-together with friends and family. Pik-Nik sticks are easy party food, set on a skewer with fruit or easily decorated ready to be peeled and dunked in a chutney dip. One of our favourite ways for the holidays is to deep fry them and serve them with dips!
Yield: 24
Fried Mozzarella Sticks
Perfect for entertaining. You can serve these delicious sticks with your favourite marinara sauce for dipping, chili sauce or our favourite, Christmas Chutney.
ingredients:
Oil for your fryer
(mine takes about 500ml or a 2 1/2 cups)
12 full sized pieces of Mozzarella string cheese
2 large free range eggs
60ml water (1/4 cup)
180g dry seasoned bread crumbs (1 1/2 cups)
1 tsp Italian Seasoning
1/4 tsp dried crushed chiliesinstructions:
Heat the oil in your fryer, according to manufacturer's instructions.
your cheese strings and cut in half crosswise so that you have 24
pieces. Beat the egg together in a shallow bowl with the water. Stir
the breadcrumbs, Italian seasoning and crushed chilies together in
another shallow bowl. Dip your cheese sticks into the egg mixture and
then roll in the bread crumb mixture, covering them completely.
Repeat. Fry the coated cheese sticks until golden brown. Remove from
the fryer and drain on some paper kitchen toweling. Serve warm with
your favourite dips.
Created using The Recipes Generator
My Christmas Chutney is sooooo good and makes a wonderful change from the regular Cranberry Sauce for the holidays and is perfect for dipping things like these fried Mozzarella sticks. I also make jars of it to give away as gifts.
Yield: 4 cups
Christmas Chutney
This lovely chutney makes a wonderful gift and is such a lovely change from the usual cranberry sauce. It goes beautifully with turkey, ham or chicken and makes a delicious tangy dip.
ingredients:
3 cups fresh cranberries (300g)
1 cup sultanas (150g)
1/2 cup chopped candied peel
1/2 cup chopped peeled onion (1 medium onion, peeled and chopped)
3 cloves of garlic, peeled and crushed
1 cup white vinegar (225ml)
1 cup water (225ml)
1 cup white sugar (190g)
1 cup dark brown sugar, packed (200g)
1/4 cup lemon juice (60ml)
2 tsp salt
2 whole cloves
2 tsp celery seed
1 tsp ground ginger
1/2 tsp dried chilies
instructions:
Place the vinegar, water, both sugars, lemon juice and salt into a
heavy non-reactive saucepan. Bring to the boil, stirring to help
dissolve the sugar. Once the sugar has dissolved add the cranberries,
sultanas, candied peel, onions, garlic, cloves, celery seed, ginger and
chilies. Simmer gently, stirring often, uncovered for 45 minutes. Pour
into hot sterilized jars and seal. Process in a hot water bath for 15
minutes. This will keep for up to a year. You can, of course, just put
it into jars for giving away and immediate use, but if you do want to
keep it longer, you really must prodess it in the water bath. Enjoy!
Created using The Recipes Generator
Pik-Nik is now available at Sainsbury’s in the Polish food chiller cabinet from £1.00 to £1.50 dependent upon promotions.
I hope that this recipe I am sharing today will come in handy over these next few months. One of the major seasons for entertaining will soon be upon us and this is fabulous to make for those occasions when you are wanting something simple and easy to serve your guests that is delicious and that they will love.
This is probably my favourite all time bean dip. Its very simple to make and uses things that I usually have in my cupboard and refrigerator. It also goes together very quickly and tastes delicious!
I have given you three options for cooking it. It is a hot dip that you can whisk together and then either cook in the slow cooker, if you have the time, in the oven or even in the microwave if you are really in a hurry!
It tastes fabulous any way you put it together. Hot and cheesy, rich spicy beans . . .oh so delicious!
Perfect for any occasion . . . pre-dinner drinks, game nights, pot lucks, etc. I have never had anyone turn it down, and in fact I always come home with an empty dish!
You can serve it with tortilla crisps, or with these beautifully crisp and flavourful Spiced Pita Crisps I am sharing with you today as well!
Pita crisps are so easy to make and go well with all sorts of dips, hummus being the main dip that you often see them served with.
This version is lovely with Tex-Mex flavours, chili powder, cumin . . . baked until perfectly crisp, not too hard and not too soft, just right for dipping!
And they are perfect with this lovely creamy, rich and spicy dip!
Yield: Serves 10
Spiced Bean Dip
The ultimate combo of flavours for all your dipping pleasures. One of the best bean dips I have ever tasted. There are three ways you can prepare this hot dip.
ingredients:
215g tin of re fried beans (8 ounces)
80g tomato salsa (1/2 cup)
60g grated strong cheddar cheese (1/2 cup)
60g grated Monterrey Jack cheese (1/2 cup)
40g sour cream (1/3 cup)
3 TBS cream cheese
1/2 TBS mild chili powder
1/8 tsp ground cumin
Sliced spring onions to garnishinstructions:
Whisk together the beans, salsa, both cheeses, sour
cream, cream cheese, chili powder and ground cumin in a bowl, until well
combined.
cream, cream cheese, chili powder and ground cumin in a bowl, until well
combined.
1. for the slow cooker, transfer to a small slow cooker and high for 2 hours, stirring every now and then.
2. in the oven, transfer to a baking dish and bake at 180*C/350*F/ gas mark 4 for 20 to 30 minutes until hot and bubbly.
3.
in the microwave, heat in a microwave safe bowl for 5 to 8 minutes,
stirring every two minutes until the cheese is melted and smooth.
in the microwave, heat in a microwave safe bowl for 5 to 8 minutes,
stirring every two minutes until the cheese is melted and smooth.
to a serving bowl and garnish with the sliced spring onions. Serve
while warm. Store any leftovers in the refrigerator in a covered
container. The dip mix can be made ahead of time and then heated when
you are ready to serve.
Created using The Recipes Generator
I was trying to catch some cheese ooze, but its hard to do with one hand dipping and one clicking, lol. No, I don't trust Todd. He doesn't have my vision and I wouldn't be happy, so this is what you get!
Yield: 10
Spiced Pita Crisps
prep time: 5 minscook time: 15 minstotal time: 20 mins
This makes a lot but they keep well. You can adjust the heat to your own tastes.
ingredients:
5 TBS olive oil
1 clove garlic, peeled and crushed
1 tsp mild chili powder
1/2 tsp salt
1/4 tsp black pepper
10 medium pita rounds, each cut into 8 wedgesinstructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large baking tray.
the oil, garlic, chili powder, salt and pepper together in a large
bowl. Add the pita pieces and gently toss together to coat. Spread out
on the baking sheet. Bake for 15 minutes until lightly crisped. Allow
to cool completely. Store in an airtight container. Serve with your
favourite dips.
Created using The Recipes Generator
These Pita Crisps are delicious even without the dip, so I hope you will make them, but do make the dip as well. You won't be sorry and your family and guests are sure to love it! You can double the dip if you want. Bon Appetit and happy entertaining!
You are going to love this recipe I am sharing today. Not only is it a really easy recipe to execute, but its delicious and uses simple ingredients and methods. There is nothing complicated about this in the least. Muffin Tin Tomato Tarts make great appetisers, as well as side dishes and are fantastic on a buffet table! They are also great for Tail Gates and Game Nights!
No special equipment is needed. Just a medium Muffin tin . . . something which most people have in their homes.
One thing that I really love to make during Tomato Season is a Tomato Pie.
Its a pie that everyone loves, including us, and that is because it is easy to make, uses simple ingredients and tastes really good!
These simple tarts are a RIF on that pie, except they are a whole lot simpler to make and are mini sized, each one being just the perfect size for one person!
You begin with a sheet of all butter puff pastry. You can use the ready roll, the frozen, or if you are really keen you can make it from scratch. The only requirement is that it be all butter and sized 9 inch by 12 inches.
The sheet of pastry then gets spread with some mayonnaise. I like Hellman's myself, but that is what I consider to be the best of what is available to me. You need to use whatever is the best of what you can find easily in your local shops.
Once you spread the mayonnaise over the pastry you sprinkle it with a bit of dried basil flakes and a smattering of freshly ground sea salt and black pepper. I like a lot of black pepper, but you use whatever you are comfortable with.
The pastry then gets cut into 3 inch squares. You will get exactly 12 from a 9 by 12 inch sheet of puff pastry. Push each square down into the holes of a well buttered medium muffin tin.
I like to use a four cheese blend in these. My blend is a mix of Mozzarella, Cheddar, Gouda and Jack. You can use whatever blend you prefer, bearing in mind you want something stretchy combined with something well flavoured. Half the cheese gets sprinkled in the tarts, and then you top that with halved cherry tomatoes. I use a mix of yellow and red, for colour.
You sprinkle on the rest of the cheese and some chopped cooked bacon and then you bake them in a hot oven. Its as simple as that. Easy peasy lemon squeasy!
They are great first courses, appetisers, and they also make a great light lunch when served with a salad on the side!
Yield: 12
Tomato Tarts
prep time: 15 minscook time: 20 minstotal time: 35 mins
This quick and easy recipe makes a beautiful side dish or appetiser. Great for game nights and buffets also.
ingredients:
1 (9 by 12 inch) sheet of all butter puff pastry
4 TBS good quality mayonnaise (I like Hellman's)
freshly ground sea salt and black pepper
1/2 tsp dried basil flakes
12 red cherry tomatoes
12 yellow cherry tomatoes
(Can use all of one colour if desires, but using both
colours makes for a pretty finish)
180g grated 4 cheese blend ( 1 1/2 cup)
(You may not need all the cheese
2 slices streaky bacon, cooked crisp and crumbled (optional)
fresh basil to garnish (optional)
instructions:
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 12 cup medium muffin tin really well. Set aside.
Take
your pastry and spread it with the mayonnaise. Sprinkle evenly with
sea salt to taste and a good grinding of black pepper. Sprinkle the
basil flakes evenly over all. Cut into 3 inch squares with a sharp
knife. You should get exactly 12. Push these squares into the prepared
muffin tin holes. Divide half of the cheese between the pastry lined
cups. Place 1 of each colour of cherry tomato (halved) into each cup.
(4 halves altogether). Sprinkle with the remaining cheese and the bacon
bits if using.
your pastry and spread it with the mayonnaise. Sprinkle evenly with
sea salt to taste and a good grinding of black pepper. Sprinkle the
basil flakes evenly over all. Cut into 3 inch squares with a sharp
knife. You should get exactly 12. Push these squares into the prepared
muffin tin holes. Divide half of the cheese between the pastry lined
cups. Place 1 of each colour of cherry tomato (halved) into each cup.
(4 halves altogether). Sprinkle with the remaining cheese and the bacon
bits if using.
Created using The Recipes Generator
All butter ready made puff pastry is one of my must have kitchen store cupboard ingredients. I keep several packages of it in the freezer at all times. It always comes in handy and never gets wasted! You are never far from something tasty so long as you have some around. Great for tarts, and danishes, etc. Anyways, I hope you will give these a go. I just know you will like them as much as we do! Bon Appetit!
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