Creating Party Nibbles on Demand

Christmas is soon to be upon us, which means a stream of office parties and festive reunions to cater for. Whether it’s an elegant evening of fizz and canapes or a quirky cocktail and nibbles soiree, we’ve got a few quick and simple recipes so that you can prepare seasonal delights in their dozens. This means you can concentrate on providing the very best service and experience for your guests or customers throughout the evening.

Strawberry Santas

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A quirky holiday-themed dessert to entertain your guests. Pick up some good sized strawberries, then using an aluminium whipper serve up a twist on strawberries and champagne with these simple strawberry santas!

Recipe:

Ingredients

– strawberries
– whipped cream
– chocolate sprinkles

Directions

Slice the leafy end of each strawberry off so they stand up evenly, then slice the tip off to make santas hat.

Using an aluminium whipper, distribute a healthy dollop of whipped cream on top of the strawberry base. Pop the  hat on top and add another small dollop of whipped cream to the tip of the hat to make a mock bobble.

Place two chocolate sprinkles on the Santas “face” for the eyes and, place two very small splodges of whipped cream down the front of the strawberry for buttons.

It’s so easy, you can create lots of them in a very short space of time and if they’re not being eaten straight away just  store them in the fridge to keep them cold. If you don’t yet have an aluminium whipper in your cookware cupboard, make sure you pick one up now for the Christmas Party season  – http://www.bonzer.co.uk/default.aspx?GroupGuid=692.

Mini cranberry & orange scones

Mince Pie and Holly

 

 

 

 

 

 

 

 

Knock up a batch of scone dough, adding some dried cranberries and orange zest into the mix before separating out 4cm rounds and baking on a baking sheet. When cool, split and spread with orange curd and top with a small squirt of cream.

Recipe:

Ingredients

– self raising flour
– caster sugar
– butter
– orange zest
– dried cranberries
– natural cranberries
– natural yoghurt
– Egg or milk to brush on top of scones – demerara sugar

Directions

Heat oven to 200C/fan 180C/gas 6 and grease a large baking sheet.

Mix the sugar with the flour, then rub in the butter till your mix resembles fine breadcrumbs.

Toss the cranberries and zest together with a small amount of flour and stir into the mix.

Make a well in the centre and tip in the yoghurt. Mix to form a soft dough then knead on floured surface.

Press or roll out the dough to a thickness of 2 cm then cut into scones using a cutter. Dip the cutter briefly into flour to stop the dough sticking, then place on the baking sheet.

Mix one beaten egg with a splash of water to make an egg wash or just use milk alone, then brush the tops of the scones. Be careful not to let run over sides as this affects the scones rising, then sprinkle over the demerara sugar.

Bake in the centre of the oven for about 15mins until golden brown and well risen, leaving to cool then serving  with butter.

If you want to experiment with more festive flavours, perhaps cinnamon or ginger, leave out the fruit and add what you’d prefer. These can be prepared and stored well in advance for you to focus on serving those all important festive drinks! If you need to stock up on baking sheets, you can do so here to prepare for the festive season – http://www.bonzer.co.uk/products/cookware-storage/bakeware/exopat-baking-sheet/en

Bacon and Sweet Potato Rosti

A unique twist on the festive canape, these will certainly accompany as well as soak up those tasty Christmas cocktails perfectly. Once the mix is prepared, they take less than 10 minutes to cook and present, making them a seamless  addition to your Christmas party menu.

Recipe

Ingredients

– sweet potato
– creme fraiche, plus extra to serve – plain flour
– egg, lightly beaten
– olive oil
– streaky bacon
– sweet chilli sauce, to serve
– chopped chives

Directions

Peel and grate the sweet potato and place in a bowl with the creme fraiche, plain flour and egg, season well.

Heat the oil in a non-stick pan pan then drop teaspoon amounts of the mixture into the hot oil and fry for 2-3 mins on each side. Remove, drain on kitchen paper and keep warm.

In the same pan, fry the bacon until crisp, then roughly chop. Top each rosti with a dollop of crème fraiche, a little bacon, some sweet chilli sauce and chopped chives. Serve up whilst still warm.

To make sure you’re stocked up with enough non-stick pans to cook up a storm this festive season, you can order everything you need right here –
http://www.bonzer.co.uk/products/cookware-storage/non-stick-cookware/en

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