Tamari Nut Mix 250g mixed nuts (almonds, brazil nuts, peanuts, walnuts), 125g pepitas (peeled pumpkin seeds), 125g sunflower seeds, 125 g cashew nuts, 125g macadamia nuts, and ½ cup tamari.
Preheat oven to slow 140c. Lightly grease two large baking trays. Place all nuts and seeds in a large bowl. Pour the tamari over the mix and toss together well, coating them evenly in the tamari. Leave for 10 minutes. Spread the mixture evenly over the baking trays and bake for 20 – 25 minutes or until dry roasted. Cool completely and store in an airtight container for up to 2 weeks. Once stored the nuts could go soft, just spread them out on baking trays and bake on slow 150c for 5-10 minutes.

valentino - 2008-02-18 12:51:00

wedding for 16. I was told by a good friend to just cook one meat and gravy with veges instead of several choices of meats for a wedding. But to have lots of it.. Would this be a good idea. my thoughts were: Lamb, ham, cornbeef. prawns in seafood sauce.mashed potato's peas, coleslaw, german beetroot salad. buns also. brianmac howdoesthis look.

plantus - 2008-02-19 16:06:00

Fruit Tarts 1c flour, 1/4c custard powder, 1/4c icing sugar, 40g butter, 2 tbsp low-fat milk, 2 x 130g tubs low-fat strawberry fromage frais or light strawberry Fruche, 100g ricotta, strawberries, blueberries, kiwifruit and 2 tbsp apricot jam. Grease eight 7cm loose base flan tins or similar. Mix flour, custard powder, icing sugar and butter in a food processor until fine crumbs form, then add enough milk to form a soft dough. Gather in a ball, wrap in plastic and chill for 30 minutes. Preheat oven to 200c. Divide the dough into eight portions and roll out to line the tins. Cover with paper and rice and bake for 10 minutes. Remove the paper and rice and bake a further 10 minutes or until golden. Cool and remove from tins. Mix the fromage frais and ricotta until smooth. Spread over pastry bases and top with assorted fruit. Heat the jam until liquid, then brush over the fruit to glaze.

valentino - 2008-02-21 13:29:00

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maxanoodle - 2008-02-22 22:10:00

Need more recipes! Im having an anniversary party in a month and i need ideas for nibbles and things that aren't too expensive or time consuming but still taste great and look great.

nismo_femme - 2008-02-26 14:54:00

Hi nismo_femme...... If one is very busy and would like easy ways then a place in Avodale called " Fresh and Frozen". They (I think) could be on-line but one can request a copy of their catalogue which contains a variety of frozen pre-pared items that one can use as nibbles, like miniature spring roll, crumbe prawn cutlets, heaps of others. Be worth checking into. They do deliver as well. Cheers

valentino - 2008-02-26 15:01:00

Help bumpin for more recipes guys!

nismo_femme - 2008-02-28 11:15:00

Bump blah

nismo_femme - 2008-02-29 11:06:00

Hi Nismo_femme Can you give an indication what or a particular line of nibbles or food items you are looking for. There are quite so many but then it depends on taste and cost or time one has as you have noted prior re ' not having much time '. Cheers :)))))))

valentino - 2008-02-29 12:57:00

getting near the..... last page.

susieq9 - 2008-03-04 15:20:00

im looking for something that would take no more than an hour to prepare/cook, preferably something savoury as im going to make cupcakes the day before but the party is around dinner time for about 15-20 people. I want them to think i spent ages on them and be all like oooh wow sam ur so awesome and that, you know, that old chestnut.

nismo_femme - 2008-03-06 11:34:00

Hi, hoped you have seen some on this thread ... such as 'mini pizzas, Thai Chic balls, prawn toasts' all by Brianmac and 'hot savoury' by grannymum. A quick idea is to slice up a nice sausage roll into say 1cm thick, grill and toast each side and serve with a nice dip. Brushettos and others I will add in following posts. Cheers and let us know of further thoughts.

valentino - 2008-03-06 12:12:00

Prawn Spring Rolls 50g rice vermicelli, 2 spring onions, 1 Lebanese cucumber peeled, 1 carrot, 24 cooked prawns peeled and chopped, 2 tablespoons chopped roasted unsalted peanuts, 2 Chinese mushrooms soaked finely chopped, ½ lettuce finely shredded, ½ cup chopped fresh mint, 50g bean sprouts and 375g rice paper rounds 21cm diameter.

Dipping Sauce:- 2 tablespoons caster sugar, 2 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon rice vinegar or white vinegar, 1 spring onion finely chopped, 1 small red chilli seeded and finely chopped and 1 clove garlic crushed.

valentino - 2008-03-06 12:14:00

Prawn Spring Rolls ... 2nd bit.... Put the vermicelli in a bowl, cover with boiling water, leave for 1-2 minutes or until soft. Rinse under cold water, drain, chop roughly with scissors and put in a bowl. Very finely shred the spring onions, cucumber and carrot into 5cm strips. Blanch the carrot in boiling water for 1 minute, drain and cool. Add the carrot, spring onion and cucumber to the cooled vermicelli with the prawns, peanuts, mushrooms, lettuce, mint and bean sprouts. Toss using your hands. For each spring roll, soften a rice paper in a bowl of warm water for 10-20 seconds. Lay it on a tea towel and place 3 tablespoons of filling in the centre. Fold in the sides and roll up into a parcel. Seal the edges by brushing with a little water. Place on a serving platter and cover with a damp cloth while you make the rest.

valentino - 2008-03-06 12:16:00

Prawn Spring Rolls.....final bit. To make the dipping sauce, combine the sugar and 2 tablespoons warm water in a bowl and stir until the sugar dissolves. Add the remaining ingredients and stir well. Serve with the spring rolls. Should make about 18 spring rolls.

valentino - 2008-03-06 12:16:00

Smoked Salmon Bread Basket 250g smoked salmon, White sliced bread,1/4 c olive oil,1/3c whole-egg mayonnaise, 2tsp extra virgin olive oil, 1 tsp white wine vinegar, 1tsp finely chopped fresh dill, 3 tsp horseradish cream, 3 tblsp salmon roe.

Preheat oven 180c, cut salmon into strips, flatten bread to 1 mm with rolling pin, cut out 24 rounds 7cm cutter. Brush both sides with olive oil and push into two 12 hole flat-based patty tins, bake for 10 minutes, cool. Stir mayonnaise in a bowl with extra virgin oil, vinegar, dill and horseradish until combined. Arrange folds of salmon in each bread case and top each with 1 tsp of mayonnaise mixture. Spoon 1/2 tsp of salmon roe on top of each serving. Serve delightful for something extra special.

valentino - 2008-03-06 12:18:00

Mini Salmon and Camembert Quiches PASTRY: 2 cups flour, 150g butter chopped, 2 egg yolks lightly beaten and ½ tsp paprika.
FILLING: 1 tablespoon olive oil, 2 small leeks finely sliced, 75g smoked salmon thinly sliced, 80g Camembert chopped, 2 eggs lightly beaten, ½ cup cream, 2 tsp grated lemon rind, 1 tsp chopped fresh dill and 1 tablespoon finely chopped fresh chives for serving.

Sift flour into a large bowl and rub in butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well, add the egg yolk, paprika and 1 tsp water, mix with a flat-bladed knife using a cutting action until the mixture comes together in beads. Gently gather together and lift onto a lightly floured surface. Press together into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Grease two 12 hole patty tins. Divide the pastry into 4 pieces, roll each between 2 sheets of baking paper to 2mm thick.

valentino - 2008-03-06 12:19:00

Cont.... final bit. Cut 24 rounds using a 7cm fluted cutter. Lift the rounds into patty tins, pressing into shape but being careful not to stretch the pastry. Chill for 30 minutes. Preheat the oven to 180c. Bake the pastry for 5 minutes or until lightly golden. If the pastry has puffed up, press down lightly with a tea towel. For the filling, heat the oil in a frying pan and cook the leek for 2-3 minutes or until soft. Remove from the pan and cool. Divide the leek, salmon and Camembert pieces among the pastries. Whisk the egg, cream, lemon rind and dill together in a jug then pour some into each pastry. Bake for 15-20 minutes or until lightly golden and set. Serve sprinkled with chives.
NOTE: one can substitute crab meat or small prawns for the salmon. One can use pre-made pastry to save time if wish.

valentino - 2008-03-06 12:20:00

In this following link could be more... Matter of following one's nose as to speak and do a little search... The link... http://trademecooks.11.forumer.com/ Recipes from here have been saved to this website.

valentino - 2008-03-06 12:23:00

Bruschettas are where one can cut up a... French or Italian loaf/stick of bread into thick slices, toast each side and whilst still warm, run over the surface with a bruised garlic then drizzle a little with virgin olive oil. Then one puts on a topping of choice. Could be black olive-rocket-feta, sun-dried tomato pesto with artichoke & boccobcini, pestp-red capsicum- Parmesan, mushroom- goat's cheeses, tomato-basil, and so on. Once these topping are on then another quick very light drizzle of virgin olive oil. They are very nice and different.

valentino - 2008-03-06 12:33:00

A Gourmet Platter..... an idea, adjust to suit. Generally use either crackers or unbuttered quality bread toasts cut into quarters. Then have a selection of toppings such as marinated artichokes, marinated roasted red capsicum strips, shavings of smoked salmon, Germany imported marinated smoked sprats (these are awesome), Olives, Feta cheeses, Stilton, other creamy & Blue cheeses, small white cocktail pickled onions, etc etc, One should get the picture of this, basically something that only raely one would have but are the real treats. Also one could have handy an exquisite sauce or mayo topping so one can just add a nice touch on the top. Cheers.

valentino - 2008-03-06 12:43:00

Thanks heaps valentino! Sounds great!!

nismo_femme - 2008-03-06 14:58:00

dont wanna lose this thread seriously....

nismo_femme - 2008-03-07 11:46:00

bump .....

nismo_femme - 2008-03-11 11:34:00

Beef and Red Wine Pies or Savouries. 1/4c oil, 1.5kg cubed chuck steak, 2 onions chopped, 1 clove garlic crushed, 1/4c flour, 1 ¼ c dry red wine, 2c beef stock, 2 bay leaves, 2 sprigs fresh thyme, 2 carrots chopped, 4 sheets ready-rolled shortcrust pastry, 1 egg lightly beaten and 4 sheets ready-rolled puff pastry.

Heat 2tbsp oil in large pan, add meat & fry in batches until browned all over. Remove from pan. Heat remaining oil in pan, add onion & garlic, cook stirring until golden brown. Add flour, stir over medium heat for 2 minutes or until well browned. Remove from the heat and gradually stir in the combined wine & stock. Return to the heat and stir until mixture boils and thickens.

valentino - 2008-03-11 12:50:00

Beef & Red Wine Pies cont.... 2nd bit Return the meat to pan and add bay leaves and thyme. Simmer for 1 hour. Add the carrot and simmer for 45 minutes or until the meat and carrot are tender and the sauce has thickened. Season to taste, and remove the bay leaves and thyme sprigs. Cool.
Preheat oven to 200c. Lightly greased at least six 9cm metal pie tins or a savoury pie or muffin tins. Cut the shortcrust pastry into big enough to fit the side and bottom of tins. Line each with pie with baking paper and fill with baking beads or pie weights. Place on a baking tray and bake for 8 minutes. Remove paper and beads/weights and bake a further 8 minutes or until the pastry is lightly browned. Cool.

valentino - 2008-03-11 12:51:00

Beef & Red Wine Pies cont ....... Final bit... Spoon the filling into the cases and brush the edge with some of the beaten egg. Cut the puff pastry to sizes to cover the top. Trim any excess, pressing the edges with a fork to seal. Cut a slit in the top of each, brush the tops with remaining egg and bake for 20 – 25 minutes or until the pastry is golden brown. One can freeze until ready to serve, just thaw first then reheat in gentle oven to one’s heat. Serve. These are a real treat....Absolutely nice... Worth the effort.

valentino - 2008-03-11 12:52:00

Chicken and Lemon Meatballs - Yoghurt Mint Sauce Using Hands mix 500g chicken mince, 2 cloves crushed garlic, 1c breadcrumbs, 1tsp grated lemon rind, 1tsp fresh lemon thyme leaves, 1 lightly beaten egg and some salt & black pepper together in large bowl. Wet hands and form tbsps of mixture into balls and place on lined tray. Refrigerate for 30 minutes. To make Yoghurt mint sauce; mix 200g plain yoghurt, 1 tbsp shredded fresh mint & 1/4 of a preserved lemon rind together. Now, heat 1tbsp oil in a non-stick frying pan and cook chicken meatballs in two batches until golden on all sides and cooked through. Sprinkle with 2tbsp lemon juice, transfer to a serving dish and sprinkle with more salt. Serve with the yoghurt mint sauce.

valentino - 2008-03-11 13:07:00

i am having my wedding this year reception at my place i want a buffet style menu is it easier to get a friend to do the catering or can i hire a caterier but supply the food??

vr4sheree - 2008-03-11 13:39:00

To vr4sheree..... Depends on your budget... Can be a very tedious job. If you value your friend then hire a caterer and supply the food. If your friend offered then make sure things are explained to a tee. My daughter bought the food and this lady we long knew did the catering but is a family very closely known person that we had done a lot of favours for. One must be wary being a special occasion to have the best regardless. Noted you in Waitakere, for further thoughts can recommend this person but Cost???? Best to email me via didda at the xtra place for her contact. Cheers

valentino - 2008-03-11 14:08:00

hi valentino i tried emailing you but it bounced back is it .co.nz or .com?

vr4sheree - 2008-03-11 14:21:00

it worked you have mail :)

vr4sheree - 2008-03-11 14:25:00

Spicy Chicken Tarts 2 large onions finely chopped, 400g eggplant cubed, 2 cloves garlic crushed, 2 x 410g cans chopped tomatoes (or 850g chopped fresh tomatoes), 1 tbsp tomato paste, 3tsp soft brown sugar, 1tbsp red wine vinegar, 1/4c chopped fresh parsley, 4 sheets ready-rolled shortcrust pastry, 3 tsp ground cumin seeds, 2tsp ground coriander, 1tsp paprika, 400g chicken breast fillets, oil for cooking, sour cream to serve and fresh coriander leaves to serve.

Fry the onion in little oil until golden, add eggplant & garlic and cook for a few minutes. Stir in the tomato, paste, sugar and vinegar.

valentino - 2008-03-11 14:29:00

Spicy Chicken Tarts... 2nd and final bit... Bring to boil then reduce heat, cover and simmer for 20 minutes. Uncover and simmer for 10 minutes or until thick. Add the parsley and season. Preheat oven to 190c. Grease 8 small pie tins measuring 7.5cm or a savoury tin for slightly smaller ones across the base and sides, line with pastry and decorate edges. Prick the bases with a fork. Bake for 15 minutes or until golden. Mix the cumin, coriander and paprika together. Coat the chicken pieces in the spices. Heat some oil in a frying pan and cook the chicken until brown and cooked through. Cut diagonally. Fill the pie shells with the eggplant mixture and add the chicken, sour cream and coriander leaves to serve.

valentino - 2008-03-11 14:30:00

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brianmac - 2008-03-12 20:52:00

omg is this thread a year old? or am i seeing things?

smileygirl - 2008-03-12 21:18:00

This thread is awesome i so want to make those lemon chicken balls with yoghurt dip!!

nismo_femme - 2008-03-13 15:16:00

Keeping it up for nismo_femme... the anniversary dinner time is getting near, all the best.

valentino - 2008-03-18 19:53:00

Bumping for donna23 Some ideas in here for you.

valentino - 2008-03-21 20:04:00

Cheese Log.... 60g cream cheese,
1 tablespoon sour cream,
1/3 cup mayonnaise (Best or Highlander Mayo is best),
200 g grated tasty cheese,
60g salami, finely chopped,
2 gherkins finely chopped,
2 spring onions finely chopped,
2 tablespoons chopped fresh chives,
2/3 cup chopped nuts,
vegetable sticks, lettuce leaves & crackers to serve,
fresh herbs to garnish.

Beat cream cheese, sour cream & mayonnaise in a small bowl until smooth.
Stir in cheese, salami, gherkins, spring onions & chives, mix well.
Shape mixture into a log / logs, roll in nuts. Wrap log/s in foil, refrigerate several hours or overnight until firm.
Serve Cheese Logs with vegetable sticks, lettuce leaves & crackers. Garnish with fresh herbs.

valentino - 2008-03-25 16:25:00

You could be.... looking for this thread.

susieq9 - 2008-03-26 11:15:00

Sausage Roll Ultimate (teenagers loves this) 1 to 2 cups mixed veges (frozen), 1 onion chopped, 1 pkt flaky puff pastry, 500grams sausage meat, ½ tsp salt, 2 tsp curry powder and 1 egg.
Cook veges and onion in a little water, boil for 5 minutes and drain. Cool. Roll pastry to at least 38cm x 20cm and place on lightly floured baking tray.. Mix all other ingredients and cooked veges together well. Spread on half of pastry and roll other half over like a giant sausage roll. Seal edges. One can whisk another egg and brush all over the pastry prior to cooking. Bake at 190c for 45 minutes or until browned. Serve hot or cold sliced.

Variation:- One can boil say about 4-6 eggs and place this in the sausage mix prior to rolling into the pastry. A very nice effect when slicing to serve hot or cold. Also one could add some chopped bacon pieces into the sausage mix for additional taste.

valentino - 2008-03-27 09:59:00

what a neat thread almost wish i was having a party.

wise_one - 2008-03-27 16:22:00

pavlova I'm catering for my wedding and want to make pavlova or meringues, how early can these be made? do they freeze?

oopsie - 2008-03-29 13:11:00

im having my wedding in november and would like to start making things that i can freeze so many months before hand any ideas would be great thank you

morgana-rose - 2008-03-29 16:16:00

To the above tow posts.... I do not usually freeze things when catering for functions.. Others do and would be best suited to answer your thoughts. Personally, i or we have always done most things fresh and kept fresh prior. Meringues will lsat sufficient time prior and Pavlovas usually a day or two prior. But when we did these functions, we were vitually 100% switched on and everything was prepared with full on time wise, but that was us. To tothers, some are known to do some freezing along with some dry storing or normal refrigeration as well. Hopefully others will answer to both your ways of thoughts soon. Cheers.

valentino - 2008-03-31 11:49:00

Bumping for post 242...... Sausage Roll ultimate.

valentino - 2008-04-04 20:15:00

Bumping...... for somebody looking for finger foods etc.....

valentino - 2008-04-07 08:42:00

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cookessentials - 2008-04-07 11:57:00

bump for pre ball ideas bump for person looking for nibble ideas

natcat2104 - 2008-04-11 12:55:00