Whip up a batch of these baked filo appetisers this festive season for when guests pop over for drinks. They’re crispy on the outside and filled with oozy melted feta.
For a quick, easy starter try this prosciutto and haloumi combination.
Хрупкави банички с пълнозърнести кори и богата пролетна плънка - кой би отказал ?! С мляко - за закуска, с чеснов млечен сос - за разядка, като парти хапки, или поднесени с чаша Совиньон блан - като лек обяд или вечеря :) Винаги вкусни до пристрастяване!! Гостувам с рецептата и в La Vita e Bella Необходими продукти: ...за 24 малки банички 6 пълнозърнести кори Белла 100 г (2 големи шепи) спанак 1 стрък пресен лук 1 с.л. свеж магданоз, нарязан 1 с.л. свеж копър, нарязан 1-2 с.л. зехтин 200 г сирене 1 голямо яйце зехтин или олио за пържене (поне 1 ч) вода за намазване крайчетата на корите Начин на приготвяне: Време за приготвяне – 15 минути Време за готвене – 10 минути Измиваме и подсушаваме спанака върху кухненска хартия, или отцеждаме добре. Нарязваме на едро зеления лук, магданоза и копъра. В купата на кухненски робот или блендер смесваме спанака, лука, магданоза и копъра и блендираме, докато се смесят. Добавяме зехтина и блендираме отново за кратко. В купа натрошаваме сиренето, добавяме спаначената смес и разбъркваме с яйцето. Нарязваме корите на триъгълници – веднъж през средата и след това от центъра на средния разрез към външните ъгли – по диагонал. В основата на всеки триъгълник поставяме по 1 с.л. от плънката, прегъваме навътре крайчетата на кората и навиваме към върха на стегнато руло. С четка намазваме връхчето на триъгълника с вода, за да не се развива, навиваме рулото докрай и оставяме настрани. Повтаряме и с останалите кори и плънка. Пържим на маслена баня (160С - 180С) за 3-4 минути, или до златисто - като обръщаме баничките, за да се изпържат равномерно. Изваждаме от маслената баня и оставяме върху кухненска хартия - да се отцедят от мазнината. Сервираме веднага. Или похапваме помежду другото ;) през деня... А ако предпочитаме баничките печени, за да са още по-здравословни :), намазваме всяка от корите със зехтин или разтопено масло, преди да добавим плънката, навиваме на стегнато руло, намазваме с разбит белтък и печем в предварително загрята до 180С или 160С с вентилатор фурна 8-10 минути, или до златисто. И в двата варианта са невероятно вкусни!! :)
With big Mexican flavours and cheesy bread dippers, don’t expect any leftovers when you serve this cob loaf dip.
A delicious entree for lovers of Thai food.
I love the punchy saltiness of halloumi and find it an invaluable standby, since it can be kept in its pack in the fridge for months. This is one of the many ways I cook it, and the confetti of red pepper gives glamour and heat. For US cup measures, use the toggle at the top of the ingredients list.
Tangy feta meets fiery harissa and sweet honey, all wrapped up in crunchy filo. The perfect pre-dinner bite or bougie snack – no humidor required. These feta and harissa fritters are perfect for using up leftover veg peels.
These homemade Vegemite and Cheese Scrolls are just like the ones you buy at Baker's Delight - but even better! They are yeast free, so you can have them ready to enjoy in less than an hour and both regular and Thermomix instructions are included.
Chicken Curry Puffs in puff pastry are easy to make. Crispy and flaky, these make great snacks, appetizers or even lunch!
Blintzes, thin Jewish pancakes, are traditionally served at Hanukkah filled with cheese or curd cheese. I have made mini blintzes to serve as an appetiser with Champagne.
If salmon slices are less than 6cm wide, you can use two pieces side by side. Overlap edges of salmon then press them together gently before cutting out rounds. Note
Chicken Curry Puffs in puff pastry are easy to make. Crispy and flaky, these make great snacks, appetizers or even lunch!
Although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu. St Agur out of a wedge-shaped packet is the blue cheese I keep in the fridge so that I am ever-ready to make this. You don't need to serve subfusc blue corn tortilla chips with this; you don't have to serve any kind of tortilla chip with this: though both do add to the luscious eat-me quality. But I'm also very keen on a huge platter of dippable bits: radishes, carrot batons, sugar-snaps, you name it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
These buttery biscuits have the texture of shortbread with the kick of parmesan cheese flavour. The biscuits are buttery and have a "soft crumble" when you bite into them. IMPORTANT: Please ensure you measure the ingredients by weight. Cup sizes measure between countries and so for accuracy reasons, I have written the recipe by weight rather than cups because this recipe requires accurate measurement of ingredients to achieve the desired result.
Yield: 12
If you want to have something hot to pass around on a tray, then cocktail sausages are what you're after. There's nothing fiddly to make, nothing to go right or wrong, and everyone loves them. These are not just any cocktail sausages: the sesame oil, honey and soy give them a sweet-savoury stickiness that is pretty well impossible to resist. For US cup measures, use the toggle at the top of the ingredients list.
This loaf dip is easy to make and is great to have on the table at a BBQ as finger food. It will be demolished very quickly and tastes great cold the next day if there is any of the casing left!
Australian Gourmet Traveller recipe for onion and sour cream thin-baked slice by Martin Boetz.
You might want to scale up if you're thinking of serving this recipe as canapes at gathering as they'll be swiped from under your nose. The ham, fig and cheese flavours complement each other perfectly for a Spanish-infused appetiser.
Served with chopped parsley and a drizzle of yoghurt, these spicy lamb pastry boats are fantastic for a party.
These sausage rolls are lovely and moist with a gorgeously flaky pastry. A hit of chilli in the sauce helps them sing!
This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yogurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. I think of this rather as a refined, Middle-Eastern form of nachos. For US cup measures, use the toggle at the top of the ingredients list.
As I mentioned before, over Christmas and New Year I had to produce food in three kitchens other than my own, and to save my sanity I decided to come up with three recipes based on one central ingredient: smoked salmon. In the first of this 3-part series, I told you how I made salmon […]
How do you entertain the masses during the festive season without serving the same old usual suspects of the finger-food world? Easy. Work out what you really feel like eating, then do it in miniature. And do a lot of them.
These easy Spinach and Cheese Scrolls make a great snack, they are freezer friendly and both regular and Thermomix instructions included.
Celebrated chef, Andy Waters, shares his simple duck spring rolls recipe, which makes an ideal starter to a dinner party
The Chiko roll is iconically Australian and the ingredients are really a mystery to everybody. Here we have tried to capture the flavour so you can have them at home.
Okay, I realize frying chicken isn’t exactly a summer-friendly activity. Come to think of it, neither is steaming a basket of buns or anything for that matter. So yeah, maybe these Fried Chicken Bao aren’t going to “summer vibes” or the break from the heat you’re looking for. But they do taste a treat when […]
Step-by-step method for making Spiced marmalade chicken drumsticks with blue cheese sauce yourself.
These mini pancakes are smokin!
These are great to make whenever you have a party, or just want to snack on something homemade.
30 days, 30 cob loaf dips. We’ve rounded up our wildest recipes perfect for your next party – from an exploding cheesy volcano version to one full of lasagne!
I absolutely love to host during the Christmas holidays. It...
For a delicious and fresh entrée that your guests will appreciate, serve these cute and delightful pastries stuffed with a luscious cream cheese and sundried tomato pesto filling.
These thin flatbreads, referred to as pancakes, are scattered with filling before being enclosed and cooked on a saj, a large iron griddle.
These are messy to eat and are probably best as part of a table, rather than as a tray-bound snack. But I wouldn't count these out as finger food, so long as you dole out enough paper napkins. For US cup measures, use the toggle at the top of the ingredients list.
We've combined garlic bread and a cob loaf to bring you this crowd-pleasing favourite.
