Cucumber rounds
1. Hummus + feta + black pepper + basil
2. Smoked-salmon spread + salmon caviar + chives
3. Chorizo + mustard + roasted red pepper + red onion
Baguette slices
1. Chicken-liver mousse + grainy mustard + pomegranate + chives
2. Goat’s cheese + caramelised onions + prosciutto crisps + basil
3. Apricot jam + chorizo + Manchego + parsley + black pepper
Sweet-potato rounds
1. Nut butter + apple + coriander + prosciutto crisps
2. Creamy prawn salad + roasted red pepper + chives
3. Guacamole + red onion + jalapeños
Root-veggie latkes
1. Mango chutney + ham + apple + spring onions
2. Smoked-salmon spread + red onion + lemon zest
3. Pimiento cheese + radishes + rocket
Tortilla chips
1. Hummus + chorizo + jalapeños + coriander
2. Creamy prawn salad + almonds + chives
3. Guacamole + pomegranate + Parmesan
Endive leaves
1. Beetroot tapenade + basil + pistachios
2. Lemony whipped ricotta + radishes + almonds + olive oil
3. Creamy prawn salad + pomegranate + lemon zest
Puff-pastry minis
1. Buttery sautéed mushrooms + roasted red pepper + rocket
2. Chicken-liver mousse + caramelised onions + pistachios + apple
3. Lemony whipped ricotta + salmon caviar + chives + black pepper
Water crackers
1. Lemony whipped ricotta + lemon zest + black pepper + parmesan crisps
2. Pimiento cheese + walnuts + parsley + jalapeños
3. Nut butter + fig jam + prosciutto crisps + spring onions
Related: 6 ways to save water in the kitchen
Recipes
A combo of make-ahead spreads and shop-bought ingredients means less cooking and more mingling
Bases
Slice a cucumber, pick up some chips or make your own canvas.
PUFF-PASTRY MINIS
Unfold 1 sheet frozen (thawed) puff pastry onto a greaseproof-paper-lined large baking sheet. With a sharp chef’s knife, cut into 5cm by 3,5cm rectangles. Separate pieces on greaseproof paper, spacing 2,5cm apart; prick with fork.
Cover pastry with another sheet of greaseproof paper and another baking sheet. Bake at 200°C for 15 minutes. Remove top baking sheet and greaseproof paper. Bake for 5 minutes or until bottoms are brown. Cool completely. Pieces can be stored in an airtight container at room temperature for up to 2 days.
ROOT-VEGGIE LATKES
Onto a clean paper towel, grate 1 peeled medium potato. Squeeze very dry. In a large bowl, combine the potato with 1 small peeled sweet potato, grated; 1 small peeled carrot, grated; 1 large egg, beaten; and 1/2 tsp each salt and pepper.
Spray 1 large baking sheet with nonstick cooking spray. Scoop mixture by heaping tablespoons onto sheet, 2,5cm apart. Flatten to form even discs; spray generously with cooking spray. Bake at 220°C for 30 minutes or until browned and crisp, turning over once with a stiff, thin spatula.
Serve immediately or store at room temperature for up to 3 hours. Reheat in a 190°C oven for 7 minutes. Makes 24.
SWEET-POTATO ROUNDS
Slice two sweet potatoes into 7,5cm rounds. Spray 1 large baking sheet with nonstick cooking spray, and lay out rounds. (Don’t let them overlap.)
Brush lightly with olive oil. Bake at 200°C for 20 minutes, or until browned and crisp, turning over once and basting again with olive oil.
Related: 7 spoil-yourself weekly dinners for the whole family
Toppings
Load on the extras – anything from jam to hummus to home-made dip.
BUTTERY SAUTÉED MUSHROOMS
In a deep 30cm frying pan on medium, cook 1 small leek, chopped, and a pinch of salt in 3 tbsp olive oil for 5 minutes, stirring. Add 680g mixed mushrooms, thinly sliced; 1/2 tsp salt; and 1/2 tsp pepper.
Cook for 12 minutes or until tender, stirring. Add 1/4 cup dry white wine; cook for 1 minute, scraping pan. Off heat, stir in 2 tbsp cream and 1 tbsp butter. Makes 3 cups. Refrigerate, covered, for up to 3 days.
SMOKED-SALMON SPREAD
In a medium bowl, stir 60g cream cheese, softened, with 1/4 cup sour cream until smooth. Fold in 110g smoked salmon, finely chopped; 1 hard-boiled egg, coarsely grated; 1 tbsp capers, chopped; 1 tbsp lemon juice; 1 tsp snipped chives; and 1/4 tsp pepper. Makes 1 1/2 cups. Refrigerate, covered, for up to 3 days.
CREAMY PRAWN SALAD
In a food processor, pulse 1/4 cup fresh parsley; 1/4 cup mayonnaise; 2 cloves garlic, coarsely chopped; 1 tbsp lemon juice; 1/4 tsp smoked paprika; 1/4 tsp cayenne pepper; and 1/4 tsp salt until chopped, scraping as needed.
Add 340g cooked, shelled prawns, chopped; pulse until just finely chopped, stopping and stirring often. Makes 2 1/2 cups. Refrigerate, covered, for up to 1 day.
CARAMELISED ONIONS
In a 30cm frying pan on a medium heat, cook 3 large onions, thinly sliced; 3 tbsp olive oil; 2 cloves garlic, chopped; 1 tsp fresh thyme; and 1/4 tsp salt for 25 minutes, until dark brown, stirring.
Remove from heat. Stir in 2 tbsp balsamic vinegar. Makes 1 cup. Refrigerate, covered, for up to 3 days.
LEMONY WHIPPED RICOTTA
With a mixer on medium speed, beat 110g cream cheese, softened, until fluffy. Mix in 1 1/2 cups ricotta, 1/4 cup grated pecorino, 3 tbsp milk, 1/4 tsp salt and 1/4 tsp pepper until smooth. Fold in 1/2 tsp grated lemon zest. Makes 2. cups. Refrigerate, covered, for up to 3 days.
BEETROOT TAPENADE
From 1 orange, grate 1/4 tsp zest and squeeze 2 tbsp juice. In a food processor, pulse 2/3 cup pitted green olives; 1/4 cup packed basil; 1 clove garlic; and orange juice and zest until chopped, scraping.
Add 110g cooked beetroot, blotted dry and chopped; 1/4 cup olive oil; 1/8 tsp salt; and 1/4 tsp pepper. Pulse until just chopped, scraping. Makes 1 1/4 cups. Refrigerate, covered, for up to 1 day.
PROSCIUTTO CRISPS
On a greaseproof-paperlined rimmed baking sheet, arrange 110g thinly sliced prosciutto in a single layer. Bake at 190°C for 15 minutes. Transfer to paper towels; cool. Store at room temperature for up to 2 days.
ALSO READ:
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4 dip recipes for easy entertaining
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The post The ultimate finger-food feast appeared first on Good Housekeeping.
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