Kids Party Food… For Adults

Caramelised Onion & Goats Cheese Tarts

Ingredients

Savoury pastry cases (purchased from The French Kitchen)

Caramelised onions

• 650g Spanish onions
• 50g olive oil
• 50g balsamic vinegar
• 75g butter

1 pkt goats cheese, crumbled

Method

1. Peel and slice onions
2. Place oil, onions, balsamic vinegar and sugar in medium saucepan.
3. Simmer over medium – low heat for 20-30 minutes or until the onions have caramelised.
4. Fill pastry cases with caramelised onions
5. Sprinkle with goats cheese

Watermelon Bites

Ingredients

¼ seedless watermelon

4 sprigs mint leaves, shredded

1 cucumber, finely diced

½ piece feta, crumbled

Method

1. Cut watermelon into 4x4cm cubes
2. Combine cucumber, mint and feta
3. Spoon cucumber mixture over watermelon cubes

Antipasto Focaccia Sandwiches

Ingredients

1 large focaccia loaf, cut in half horizontally

1 tub basil pesto dip

1 pkt salami slices

2 red capsicums, roasted, peeled and sliced

2 eggplants, sliced and roasted

1 tub cherry boconccini, halved

Method

1. Spread each slice of focaccia with pesto
2. Top with salami, capsicum slices, eggplant slices and boconccini
3. Cut focaccia into 5x5cm pieces. Use a toothpick to hold everything together

Open Ruben Sandwiches

Ingredients

1 rye bread stick, sliced into 1cm slices

¼ C mayonnaise

¼ C Dijon mustard

6 slices swiss cheese, cut into quarters

12 thin slices corned beef, cut in half

1C sauerkraut

1 jar cornichons

Method

1. Combine mayonnaise and mustard. Spread over base of bread slices
2. Top with cheese slice, corned beef, sauerkraut and pickle
3. Use a toothpick to hold everything together

Mini Meatball Panini’s

Ingredients

1 slice bread

1/3 c milk

400g beef mince

6 sprigs parsley, chopped

2 eggs

2 Tbsp olive oil

1 clove garlic, crushed

½ onion, finely dices

2 tins crushed tomatoes

dinner rolls or Italian rolls

parmesan cheese

basil leaves

Method

1. Place bread and milk in a bowl. Set aside for 5 minutes.
2. Combine mince, parsley and eggs.
3. Squeeze excess milk from bread. Discard milk. Add soggy bread to the meat mixture.
4. Stir to combine. Shape into small, bite-sized balls.
5. Add oil into a small saucepan and heat over medium heat. Add garlic and onions. Sweat until translucent.
6. Add tomatoes and allow to simmer for 20 minutes.
7. Heat a non-stick frying pan over medium-high heat.
8. Add meatballs and cook for a few minutes on each side to sear.
9. Add the tomato sauce and allow to simmer for 20 minutes or until the sauce has reduced slightly and meatballs are cooked through.
10. Serve meatballs with a small amount of sauce in a crusty bun.
11. Grate parmesan cheese over meatballs and serve with 1-2 basil leaves per bun.

 

Pork, Currant & Caramelised Onion Sausage Rolls

Ingredients

2 slice bread

1/3 C milk

3 sheets puff pastry

400g pork mince

1/3 C caramelised onion (store bought or home made)

¼ C currants

 

1 egg

eggwash (egg and milk, lightly whisked)

poppyseeds or black sesame seeds

Method

1. Combine bread and milk in a small bowl. Set aside for 5 minutes. Squeeze excess milk and discard.
2. Combine pork, caramelised onions, currants, egg, and soggy bread in a large bowl.
3. Cut each slice of puff pastry in half
4. Place meat mixture along centre of each slice of puff pastry. Fold to enclose.
5. Place each sausage roll on lined baking tray, join side facing down.
6. Glaze with eggwash and sprinkle with seeds.
7. Cute into small, individual rolls.
8. Bake in a moderate –hot oven for 20 minutes.

Serve with any chutney or gourmet BBQ sauce of your choice. I used The Wholesome Cook’s Gingery BBQ Sauce

 

Raspberry, Rose & Pistachio Meringues 

Ingredients

Meringues (make or buy. I used a Thermomix recipe)

300ml pure cream

1 tbsp icing sugar

1 tsp vanilla extract

¼ C edible rose petals*

¼ C dehydrated raspberries*

*available from The Essential Ingredient

Method

1. Make meringues as per recipe of your choice.
2. Combine cream, sugar and vanilla. Whisk until thick.
3. Combine rose petals, dehydrated raspberries and crushed pistachios.
4. Serve meringues with cream and sprinkle with ¼ C crushed pistachios

Lemon Slice

Ingredients

400g sweetened condensed milk

250g butter, chopped

500g arrowroot biscuits

2 Tbsp lemon rind

110g desiccated coconut

700g icing sugar

6 Tbsp lemon juice

40g butter, softened

4 Tbsp desiccated coconut

Method

1. Combine butter and condensed milk in a medium saucepan. Stir continuously over medium-low heat until butter has melted.
2. Crush biscuits in a food processor until they resemble fine crumbs.
3. Add lemon rind, and coconut.
4. Add butter mixture to the biscuit crumb and process for 20 seconds or until the mixture is well combined.
5. Press into a lined lamington tin and refrigerate for 30 minutes.
6. Combine icing sugar, lemon juice and butter in a food processor. Process for 30 seconds or until smooth and well combined.
7. Spread icing over base and sprinkle with extra coconut.
8. Refrigerate until ready to serve.

Passionfruit Buttercream Cupcakes

Prepare cupcakes using any basic cupcake recipe or packet mix. I used a classic Country Women’s Association recipe from the Thermomix Recipe Community.

Passionfruit Buttercream Icing

Ingredients

125g butter, cut into cubes and softened

1 1/2 C icing sugar

1 Tbsp milk

Pulp from 1-2 passionfruits

Edible blooms. I found organic violets at Harris Farm

Method

1. Beat butter until light and fluffy.
2. Gradually add icing sugar and milk. Continue to beat until well incorporated. Mixture should resemble whipped cream.
3. Fold through passionfruit pulp.
4. Place icing into a piping bag fitted with star piping nozzle.
5. Pipe icing onto cooled cupcakes. Top with edible blooms and additional passionfruit pulp.