A simple, quick-to-make pâté. Great as a starter or as part of a buffet.
Continue reading Tuna PâtéCategory Archives: Buffet
Cheese Choux Nibbles
Choux pastry rings alarm bells with many people who presume it to be the domain of the professional pastry chef. In reality, that couldn’t be further from the truth: as pastry goes, it’s one of the simplest. It doesn’t require a light touch, cold hands or any of the other ‘special’ things that many other types of pastry do.
A Taste of Houmous
Aka hummus, hommos and even humus!
I’ve called this ‘A Taste of Houmous’ as it’s by no means a typical recipe. On the one hand, it plays fast and loose with traditional recipes by using a non-traditional ingredient, but on the other, it just applies logic to the ingredients.
Read more & get the recipe…Cheese and Onion ‘Sausage’ Rolls
These are a great addition to the buffet table. To be honest, I’m not sure which I prefer: the ‘real’ sausage rolls or these cheese and onion ones. Both are superb, and so worth making your own. There’s a world of difference between these and the shop-bought varieties of either.
Continue reading Cheese and Onion ‘Sausage’ RollsChicken Satay with Peanut Sauce
How do you title this? Chicken satay refers to the meat, but the peanut sauce served with it has become known as satay sauce so, like Baden-Baden or New York, New York, should it be satay satay?
Continue reading Chicken Satay with Peanut SauceTurkey or Chicken Meatballs
A simple meatball with several uses – like this as a meal, in a sub roll with tomato sauce, in smaller balls on pizza, as part of a buffet on skewers, or even in a soup.
There’s the added benefit that it’s high in protein and low in fat.
Albondigas – Spanish Meatballs
A Spanish tapas dish that’s also great for a meal or in smaller balls on skewers as part of a buffet.
Cheese and Onion Pie
I like this pie best as a cold-cutting pie. It’s a great addition to a buffet table. The recipe comes from my grandma, who lived in the North West of England – Lancashire and Westmorland – for many years.
You’ll see from the photo that the bottom’s a little bit soggy – hey, sometimes that happens; it could’ve done with a few more minutes in the oven, but so what, it tastes great.
The recipe’s really simple; I’ve tried it in the past with additions like egg in the filling, but this one’s the best, just cheese and onion like grandma used to make.
Continue reading Cheese and Onion Pie
Potted Ham
This is a great recipe for all those odds and ends of ham that are left after slicing. It’s also a good way of using the hock or shank of a pig’s leg.
Croquetas
Original post made in 2007.
An article called ‘Leftovers are a cheaper, greener option’ at the Daily Telegraph reminded me of a snack/starter I hadn’t made for some time. Croquetas – croquettes or croquets in English, are a tasty way of using up small amounts of leftovers.
Continue reading Croquetas