Tag: Party Food Ideas

Roasted Pumpkin, Spinach, Feta & Ricotta Rolls

Roasted Pumpkin, Spinach, Feta & Ricotta Rolls
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Roasted Pumpkin, Spinach, Feta & Ricotta Rolls – I love these so much that I make a big batch of them and freeze them for lunches. They work really well as a dinner also. Rather than cutting them in half or thirds, leave them the full size and serve with a crisp garden salad and a zingy dressing.

These veggie rolls are packed full of delicious clean and fresh flavours so you don’t need to add extra spices, but you can serve them with a variety of spicy chutneys and sauces to change it up if you choose.

A quick, tasty lunch is only a moment away – Blondie

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Smoked Salmon, Spinach & Feta Quiche

Finding Feasts - Smoked Salmon Spinach Feta Quiche
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Smoked Salmon, Spinach & Feta Quiche – The only difference between a quiche and a frittata or a Spanish omelet is the use of a pastry base. I like to keep the sides of the pastry quite a bit higher to the inside mixture so there’s a crunchiness that goes so well the soft texture of the egg. Also, try making it in a square dish rather than a round one – it’s alot easier to serve up!

This is chunky and flavoursome and is a great partner to a crispy salad with a zingy dressing. It’s a moveable meal so great for picnics or taking over to a friends house. Served chilled and sliced into little squares makes this a delicious appetiser with drinks.

Blondie 🙂

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Deep Fried Crumbed Chicken Livers w/ Dill Pickles

Crumbed Fried Chicken Livers
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Crumbed Fried Chicken Livers. It’s funny how a lot of people first react to the idea of eating liver, but once they taste the rich but delicate flavours and the slightly creamy, tender texture they are undoubtedly overtaken with a desire to eat more.

Great as a serve of nibbles with a beer or glass of wine these can easily be your fall back for entertaining guests. Make some chicken tenders with the same ingredients for those not game enough to try these crunchy, melt in the mouth nuggets of livery goodness.

Textural feasting! Blondie

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Baharat and Panko Crusted Salmon Croquettes

Baharat and Panko Crusted Salmon Croquettes
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I am on a mission to make the perfect Bitterballen, so far without much luck. I know what I’m looking for and the recipes I am experimenting with just aren’t cutting the mustard, but I will get there and will proudly announce my efforts when I do!

In the meantime, here is a gorgeous mid-week meal to serve with a crisp salad and a little yoghurt, Baharat and Panko Crusted Salmon Croquettes. Also works very well for finger food at a party!

How can anyone pass on these little deep fried little flavour bundles? Bite into the crispy outside with the beautiful flavours of the Middle Eastern spice mix then break through to the creamy salmon centre… Heaven!

Enjoy,  Blondie  🙂

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Shiitake and Pork Spring Rolls

FinSkis Pork and Shiitake Spring Rolls
Shiitake and Pork Spring Rolls recipe

Shiitake and Pork Spring Rolls… One of my favourite recipe books at the moment is Thai Street Food by David Thompson. It’s a massive book both in content and actual size, brimming with gorgeous Thai recipes and stunning photography.

I often go through stages of food styles and my latest one is Thai – although this one has been going on for a while – as soon as there is a warm day I find myself drawn back into the heady aroma of Asian cooking.

This is my first attempt at this one, well, it’s my first attempt at spring rolls so I was quite surprised at how difficult it was to separate the spring roll sheets, but was equally surprised at just how stretchy they were. I was certain I was going to tear them to pieces trying to pull them apart, and I wasn’t being at all gentle!

I got 8 large spring rolls from this recipe so when I do them again I will be at least tripling the ingredients just so I have leftovers to freeze. I like to have emergency rations for when family or friends drop around or to take with me when it’s my family doing the drop-ins.

Happy folding!

Blondie

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