It’s been a while since I posted anything food related despite the fact that I have done quite a lot of cooking recently.
We celebrated Mr D’s departure from Icon Water on Saturday. It was a great night spent with a terrific group of people. When you meet them, (some I have met before) you can understand why Mr D was sad to leave them behind. We were also lucky to be able to hold the party in Canberra thanks to the generosity of our friend Michelle who allowed us to use her house as the venue.
Our parties tend to be ‘Cocktail Party’ style without the formality. I love finger food. While it is a lot of work before the event, on the day, it can just be heated and served. The other great thing is that most of it can be frozen, so if you have food leftover (I always over cater), it doesn’t go to waste. I only take the food from the freezer as I need it.
So I thought I would post a series of ‘finger food’ type recipes that are definitely crowd pleasers and relatively easy. A friend put me on to mini quiches a few years ago and they feature at most of our parties these days.
The variations are endless however here a couple of recipes (including a vegetarian option) that I have found to be popular.
Crab and Lime Quiches
2 sheets of frozen puff pastry
2 eggs, lightly beaten
3/4 cup coconut cream
1 lime, rind finely grated and then juiced
200 gram can crab meat, drained
1 Tblsp chopped fresh olives
Preheat the oven to 180 degrees celsius, fan forced.
Grease a 24 hole mini muffin pan ( you will need two or do two batches).
Cut each of the puff pastry sheets into 16 squares and gently push each square into the holes of the muffin tin.
Combine eggs and remaining ingredients in a jug and season with salt and pepper. Pour into pastry cases.
Cook for 15 to 20 minutes or until golden in colour. Allow to cool slightly before serving.
If freezing, allow to cool completely.
Corn and Capsicum
2 sheets frozen puff pastry
130 grams tinned corn kernels, drained
1/3 cup grated tasty cheese
1/2 cup red capsicum, finely chopped
2 eggs, lightly beaten
2/3 cup of thickened cream
2 Tsps Dijon mustard
Dash of Tabasco sauce
Preheat oven to 180 degrees celsius, fan forced.
Grease a 24 hole mini muffin tin.
Cut each of the sheets of puff pastry into 16 squares and push each square into a hole in the muffin tin.
Combine the remaining ingredients in a jug and season with salt and pepper.
Pour mixture into the pastry cases.
Cook for 15 to 20 minutes or until golden in colour.
Allow to cool slightly before serving or completely if freezing.
Other variations that we have tried are egg and bacon and spinach and leek. Mini quiches are so easy and can be mass produced. They are also inexpensive if you are planning your party on a tight budget.
Do you love a party? Let me know your ideas for a mini quiche flavouring.