HOMEMADE LOVINGS - Party Snacks--Your Kids Will Surely Love It!: 160 Creative And Delicious Recipes Ideas For Party Food (Funny Food Cookbook)

Party Snacks - Your Kids Will Surely Love It! 160 Creative And Delicious Recipes Ideas For Party Food (Funny Food Cookbook) Reproduction, translation, further processing or similar actions for commercial purposes as well as resale or other publications are not permitted without the written consent of the author. Copyright 2019 - HOMEMADE LOVING'S Production and Publishing: BoD - Books on Demand, Norderstedt ISBN: 9783748163763 All rights reserved.

A welcome addition to any buffet: Party skewers look great and can be eaten without a knife or fork thanks to skewers. You can always combine the ingredients anew: Party skewers with meat and vegetables, with cheese and fruit, with fish and noodles - or all together? Delicious for party skewers are various dips, for example salsa, curd cheese or peanut sauce. But beware: Put your ingredients firmly on the party skewers so that individual pieces of vegetables or meat do not slip into the sauce bowl. Ingredients for 4 portions 1 can of vegetable corn (212 g; drained net weight 140 g) 1 small onion 125 g red pepper 450 g mixed minced meat 2 tbsp breadcrumbs 1 egg (size M) salt and pepper from the mill 3 tbsp oil 2 ripe bananas 2-3 tablespoons lemon juice 250 g salad cream 200 g whole milk yoghurt 1-2 tsp + something to dust Curry powder Parsley and mint to garnish preparation Drain the corn. Ingredients for 4 portions 1 can of vegetable corn (212 g; drained net weight 140 g) 1 small onion 125 g red pepper 450 g mixed minced meat 2 tbsp breadcrumbs 1 egg (size M) salt and pepper from the mill 3 tbsp oil 2 ripe bananas 2-3 tablespoons lemon juice 250 g salad cream 200 g whole milk yoghurt 1-2 tsp + something to dust Curry powder Parsley and mint to garnish preparation Drain the corn.

Peel and finely chop the onion. Clean and wash the peppers and cut into small cubes. Knead minced meat with breadcrumbs, egg, corn, onion and paprika. Season with salt and pepper. Form 12 long meatballs from it and stick on 1 wooden skewer each. Heat the oil in a pan.

Brown the skewers in portions all around. Remove and place in an ovenproof mould. Cook in a preheated oven (electric cooker: 175 C/ circulating air: 150 C/ gas: stage 2) for approx. 15 minutes. Meanwhile, peel the bananas. Cut 1/2 banana into slices.

Cut the remaining bananas into small cubes. Sprinkle with lemon juice. Mix banana cubes with salad cream, yoghurt and curry. Season to taste with salt and pepper. Remove the skewers and serve garnished with parsley. Garnish the banana dip with banana slices and mint.

Sprinkle with some curry powder and serve with the skewers.

Ingredients for 4 portions 4 slices sandwich toast 1 clove of garlic 5 stalks chives 5 stalks parsley 50 g roasted pickled red peppers 125 g double cream fresh cheese salt and pepper from the mill cling film wooden skewers preparation Cut off the toast bark. Peel and chop the garlic clove. Wash chives and parsley and shake dry. Cut the chives into rings and finely chop the parsley leaves. Drain the paprika and dice finely.

Stir the cream cheese until smooth, season to taste with salt and pepper. Halve the cheese mixture. Mix herbs and garlic in one half and paprika in the other half. Place each slice of toast between the foil and roll flat with the cake roll. Coat two slices with herb cream cheese, coat two slices with paprika cream cheese. Roll up toast slices tightly and wrap firmly in foil.

Refrigerate rolls for approx. 30 minutes. Remove cling film and cut rolls into 1 cm thick slices. Stick on wooden skewers and arrange in glasses.

Ingredients for 4 portions 2 beef steaks (approx. 300 g) 2-3 tbsp soy sauce 1 tsp brown sugar 3-5 tbsp oil 1 shallot or small onion 100 g tomato ketchup 75 g plum puree -1 TL Sambal Oelek salt and pepper from the mill 1 pinch of sugar 100 g mixed lettuce (for B.

Rocket and lamb's lettuce) 2 tbsp white balsamic vinegar 1-2 tbsp sesame seeds wooden skewers preparation Dab the steaks dry, cut into small cubes and stick them on skewers. Mix soy sauce, brown sugar and 1-2 tablespoons oil. Put it on meat skewers. Cover and chill for approx. 30 minutes. Peel the shallot, chop it.

Mix with ketchup, plum puree and Sambal Oelek. Season to taste with salt and sugar. Clean, wash and drain the salad. For the marinade beat vinegar, 1 pinch sugar, salt, pepper and 1-2 tablespoons oil. Roast the sesame seeds in a pan until golden brown and remove. Heat 1 tbsp oil in the pan.

Fry the skewers in it for 2-3 minutes. Remove and sprinkle with sesame seeds. Mix salad and marinade and divide into four plates. Arrange the meat skewers on top and serve with the plum dip.

Ingredients for approx. 250 g) 800 g meat loaf 2-3 tbsp butter 2-3 tbsp oil 1 bunch parsley 200 g salad mayonnaise 200 g sour cream salt and pepper from the mill wooden skewers preparation Boil the eggs hard. 250 g) 800 g meat loaf 2-3 tbsp butter 2-3 tbsp oil 1 bunch parsley 200 g salad mayonnaise 200 g sour cream salt and pepper from the mill wooden skewers preparation Boil the eggs hard.

Rinse, peel and let cool. Cut the bread into 4-5 pieces. First cut the meat loaf into thick slices, then into approx. 20 pieces. Heat the butter in a large pan. Roast the bread on each side until golden brown.

Fry the meat loaf in the hot oil until golden brown on each side. Wash and finely chop the parsley. Put some parsley aside to garnish. Chopping eggs. Mix with mayonnaise, sour cream and parsley. Flavour the egg cream with salt and pepper.

Brush the bread pieces with some egg cream. Put the meat loaf on top and sprinkle with the rest of the parsley. Other egg cream is sufficient.

Ingredients for 4 portions 1 small onion 1 large ripe mango -1 red chili pepper 3-4 tbsp oil 3-4 tbsp light balsamic vinegar 1-2 tablespoons honey salt and pepper from the mill 24 prawns (approx. 500 g fresh or frozen; without head and shell) 3-4 basil stems 8 wooden skewers preparation Peel the onion and dice it very finely. Peel the mango.

Cut the flesh from the stone and dice very finely. Cut the chilli lengthwise, core, wash and finely chop them. Heat 1 tablespoon of oil. Brown the onion and chilli. Steam mango cubes for approx. 2 minutes.

Stir it from time to time. Stir in vinegar and honey. Simmer for another 2-3 minutes. Season to taste with salt and pepper. Let the chutney cool down. Defrost frozen shrimps.

Peel the shrimps, remove the hide, wash and dab dry well. Put 3 shrimps on 1 skewer each. Heat 2-3 tbsp oil. Fry the shrimp skewers in it for 3-4 minutes. Season with salt and pepper. Wash the basil and, except for a little, cut into strips.

Stir under the chutney. Do everything. Garnish with basil.

Ingredients for 6 portions (12 skewers) 600 g turkey breast 2 tbsp olive oil salt and pepper from the mill 150 g mushrooms 200 g cherry tomatoes 1/2 mango (approx. 250 g) 12 cocktail skewers preparation Wash the meat, dab dry and cut into bite-sized cubes. Heat 1 tablespoon of oil in a pan.

Brown the meat in it for 4-5 minutes, season with salt and pepper. Mushrooms clean and clean. Remove the meat and allow to cool. Add 1 tablespoon oil and mushrooms to the pan. Fry the mushrooms in a pan for approx. 5 minutes until golden brown.

Meanwhile, wash the tomatoes and pat dry. Add the tomatoes to the pan and fry over high heat for approx. 1 minute. Season with salt and pepper, remove and allow to cool. Meanwhile, peel the mango, cut the flesh from the stone and dice. Place mango, meat, mushrooms and tomatoes on cocktail skewers, arrange on a plate and garnish with rosemary.

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