Bite-sized treats for all!
Cauliflower ‘Buffalo wings’
These will be a firm favourite at your next gathering
Serves 4 • Ready in 30 mins
½ltr oil, for frying
1 large cauliflower, trimmed and cut into medium florets
8tbsp plain flour
2tsp ground white pepper
2tbsp runny honey
6tbsp hot sauce
2tsp garlic salt Salad and chopped spring onions, to serve
FOR THE DIP:
150g blue cheese (we used Cashel Blue)
4tbsp natural yogurt
1tsp lemon juice
1 To make the dip, blend the cheese, yogurt and lemon juice with black pepper until smooth, store in fridge until ready to serve.
2 Mix the flour, paprika and white pepper in a bowl. In another bowl, mix the honey, hot sauce and garlic salt. Roll the cauliflower in the flour mixture, a few at a time. Dip in the hot sauce, then coat again in the flour, set aside.
3 Fill a medium heavy-based pan with the oil to around 9cm deep and heat to 190C, test by cooking a bit of cauliflower in it – it should start to brown in 20 secs, but take care not to overheat.
4 Fry the cauliflower for 1-2 mins until crispy. Keep warm in the oven while you cook the rest. Sprinkle with spring onions. Serve with the dip and salad.
Per serving: Cals 638, Fat 31g, Sat Fat 11g, Carbs 74gCheese, Marmite and sesame twists
Love it or hate it, savoury Marmite takes this party snack to the next level
Makes 32 • Ready in 30 mins
500g block puff pastry
150g Cheddar, grated
1 egg, beaten
2tbsp black sesame seeds
1 Heat the oven to 220C, Gas 7. Put the Marmite in a bowl and microwave for 15 secs, until runny.
2 Roll out the pastry to a large rectangle, about the thickness of a £1 coin. Spread the Marmite over half of the pastry and scatter the cheese on top. Fold down the other half of the pastry over the top. Roll the filled pastry out again to a large rectangle. Brush over the egg and scatter over the sesame seeds.
3 Cut the pastry into ½cm-wide strips, then twist each strip and place on a lined baking tray. Bake for 15 mins, or until crisp and golden.
Per twist: Cals: 86, Fat 6g, Sat fat 3g, Carbs 5g
Pea and paneer fritters
Yummy little morsels that are sweet and spicy with an added crunch
Makes 20 • Ready in 10 mins
1 egg Squeeze of fresh lemon juice
3tbsp plain flour
¼tsp baking powder
¼tsp garam masala
100g peas, half puréed
75g paneer cheese, diced
1tsp sunflower oil
4 fresh kaffir lime leaves (optional), sliced into 10 strips Handful of mini poppadoms
2-3tbsp Greek yoghurt
1-2tbsp mango chutney
1 In a bowl, whisk together the egg, lemon juice, flour, baking powder and garam masala. Stir in the pea purée, remaining peas and paneer.
2 Fry teaspoonfuls of the mixture in a little oil for 2 mins until golden, then add the lime leaves to crisp them up. Serve each fritter topped with yoghurt, a piece of poppadum, mango chutney and the lime leaves.
Per serving: Cals 37, Fat 2g, Sat Fat 1g, Carbs 3g
Our fave combo of cheese and tomato… and so easy to make
Makes 20 • Ready in 25 mins
250g ready-rolled puff pastry (from a 375g pack)
4tbsp spiced tomato chutney
10 cherry tomatoes, quartered few sprigs thyme, leaves only
150g soft goats’ cheese, such as chèvre log, cut into pieces
1 Heat oven to 200C, Gas 6. Unroll pastry; using a lightly floured 6cm round, fluted cutter, cut out 20 discs. Transfer to two lightly oiled baking trays.
2 Using a fork, prick the surface of each round all over. Spread each with ½tsp chutney, add some tomatoes, thyme leaves and goats’ cheese.
3 Chill until ready to bake (up to 6 hrs ahead). Bake for 10-15 mins until the pastry is golden and puffed up. Serve warm.
Per serving: Cals 75, Fat 5g, Sat Fat 3g, Carbs 5g
Baby rarebit bites
Mustardy cheese toasties that will be so hard to resist
Makes 25 • Ready in 20 mins, plus chilling time
75ml dry cider
1tbsp wholegrain mustard
150g mature Cheddar, coarsely grated
25g white breadcrumbs
1 egg yolk, beaten
1 seedy baguette, sliced into 25 x 1.5cm thick rounds
2-3 spring onions, finely sliced
1 Pour cider into a pan, bring to the boil, then simmer and reduce to 2tbsp. Add mustard, Cheddar and butter. Stir until cheese begins to melt. Remove from heat. Beat in breadcrumbs and egg yolk, season with black pepper. Leave to cool slightly.
2 Heat grill to medium-high. Grill baguette slices for 30 secs on each side until golden. When cool, spread with cheese mixture; grill for 2-3 mins. Top with spring onions to serve.
Per serving: Cals 72, Fat 3.5g, Sat Fat 2g, Carbs 7g
Beetroot blinis with garlicky mushrooms
Our beetroot and mushroom topping gives the usually smoked salmon blinis a veggie twist
Makes 30 • Ready in 50 mins
150g buckwheat flour
7g sachet easy blend yeast
250ml milk, gently warmed
2 medium eggs
25g melted butter, for frying
FOR THE TOPPING:
150g cooked beetroot (not in vinegar)
3tbsp crème fraîche
125g ricotta cheese
Small bunch dill, half roughly chopped
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