Savoury nibbles!

Chris25

mix a little cointreau (or any other liqueur) into mascapone and stuff fresh dates with it. Top with slices of apricot or a quarter of a walnut.
Lovely!

foreverskint

here are a couple of things I do

Thinly slice some fench bread slightly on the diagonal into lots of slices.
Drizzle with some olive oil and cook at about 180oC until lightly toasted. whilst still hot rub with a cut side of a garlic clove.
Top with chopped tomatoes, muixed with chopped onions and basil and a thin slice of mozzarella, topp with a basil leaf for garnish.
Or top with some pesto and mozzarella and return to the oven briefly to heat and elt the mozzarella.

toss some Partysize chipolata sausages in honey and wholegrain mustard to lightly coat and cook in the oven until cooked through, go retro and serve with cocktails sticks!

julybride

Pitta bread toasted adn cut into fingers served with home made...
Dahl, Hummous, dip etc

My favourite dip Dip - cayene peper with natural yoghurt or red pesto if you aren't keen on spicy. (add creme fresche if you like it thick)

or sour cream and add your own finely chopped spring onions or chives!!! so much cheaper than the shop bought ones.

Also Dark german bread is fabulous topped with a little bit of smoked salmon pate cut into small square they make fabulous Canapes.
Smoked salmon pate off cuts of smoked salmon (hot smoked salmon fillet if you prefer but more pricely) mixed with cream cheese and a little horse radish (lemon juice salt and pepper to taste).

Chris25

There are loads of ideas and recipes for special snacks on here...........
http://holidays.about.com/od/holidayrecipes/a/party_snacks.htm

Katgoddess

Something cool I saw in the Morrisons "Best" booklet that was full of posh ready made party food.

The cocktail sticks had the ends wrapped in tinfoil to make them look pretty.

intel

Baked HedgeHog, Comes with its own Tooth Picks.... :dance:

HopeElizzy

:hello: Hi everyone

I wonder if any of you can help? It is my turn to host a bookclub meeting I'm a member of on Saturday and wondered if anybody has any good ideas for eats. We usually just have drinks with nibbles and snacks - anything quick and easy is good but I'm willing to have a try at most things.

Thanks

MrsB_2

Jamie Olivers Cheesey tortillas (Cant remember if that's their official name!!)

In a large bowl mix grated cheese, finely diced spring onion, finely chopped pepper (any colour), finely chopped red chilli, and chopped corriander leaf. mix well. Take a tortilla, cover with some of mix, top with another tortilla and fry in a dry pan - turning to brown both tortillas. The cheese mix melts and glues the tortillas together. When done (when the cheese is melted and the tortillas are golden) remove from pan and slice like pizza. keep going until all mix and tortillas used!

Fab finger food, but best served warm if poss. Serve with sour cream and guacamole or on their own.

Mrsbojangles_2

vegetables and dips!

kiwichick

SavouryTartlets

2 rashers bacon,chopped
1 onion,chopped
2 eggs
1 cup milk
salt and pepper
400gm pack flaky pastry

Cook bacon and onion in frying pan till onion is clear. Set aside to cool.Combine eggs, milk,salt and pepper in a bowl. On a floured board, roll out pastry to a 6mm thickness. Cut out rounds and use to line patty/muffin tins. Spoon some onion/bacon mix into each and spoon egg mix over. Bake at 220 degrees C for 15 mins or until golden and set. Makes about 24.

I know the flaky pastry isnt OS, but it can be made rather than bought.

Flaky Pastry

2 cups plain flour
1/4tspsalt
200gm butter
6tbsp cold water

Sift flour and salt into a bowl. Cut one-quarter of the butter into the flour until it resembles breadcrumbs. Add sufficient water to mix to a stiff dough. On a lightly floured board roll out dough to a rectangle 0.5-1cm thick. With the short end of the rectangle facing you, dot two-thirds of the pastry with one-third of the remaining flour to within 1cm of the dough edge. Fold the unbuttered section over into themiddle of thepastry. Fold the buttered section over to the folded edge. Seal the edges with a rolling pin and mark the dough with the rolling pin to form corrugations. Give thepastry a quarter turn. Roll to a rectangle. Repeat twice until all butter is used. Chill pastry for 5 mins between rollings if possible. Use as required for savoury pies and volau vents. Makes 500gm.