Category: Finger Food

Deep Fried Crumbed Chicken Livers w/ Dill Pickles

Crumbed Fried Chicken Livers
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Crumbed Fried Chicken Livers. It’s funny how a lot of people first react to the idea of eating liver, but once they taste the rich but delicate flavours and the slightly creamy, tender texture they are undoubtedly overtaken with a desire to eat more.

Great as a serve of nibbles with a beer or glass of wine these can easily be your fall back for entertaining guests. Make some chicken tenders with the same ingredients for those not game enough to try these crunchy, melt in the mouth nuggets of livery goodness.

Textural feasting! Blondie

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How To Make The Best Pizza Dough Ever

How To Make The Best Pizza Dough Ever
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Best Ever Pizza Dough Recipe…This recipe comes straight from Hugh Fearnley-Whittingstall’s River Cottage Bread Handbook.

If you have never made pizza dough for yourself then you have to give this one a go. It lasts for a couple of weeks in the fridge, which is great for when making those spontaneous pizza’s after a night out or you can freeze the individual portions, just bring back to room temperature when a pizza is needed. It truly is fool proof. Not only is it a ‘best ever pizza dough’ it makes amazing Indian flat breads or roti canai or stuffed rolls such as Italian stromboli’s… I really should call this ‘Magical Bread Dough’

This recipe has never steered me wrong and comes out with a nice crust that doesn’t puff up too much. If you can, get a pizza stone as this will be the difference to having a soft crust or a nice crisp bottom. Pre heat your oven or BBQ for at least 15 minutes with the stone in, the oven and the stone need to be at the same temperature.

My son’s ultimate pizza is loaded with olives, hot sopressa salami, bacon and fresh basil. Husband’s is with salami, anchovies, and olives and mine would have to be a Tandoori Chicken with raita, cashews and fresh coriander – YUM!

What would your ultimate pizza topping be?

How To Make The Best Pizza Dough Ever

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Chermoula Marinade & Dipping Sauce

Finding Feasts Chermoula Marinade
Click here for recipe – Chermoula Marinade & Dipping Sauce

I have said it before, I am a huge fan of Annabel Langbein, her recipes are homey, simple yet they packed full yummy flavour.

This Chermoula Marinade / Dipping Sauce features in her book, The Free Range Cook. I had something similar a few years back during my first trip to New Zealand when my husband’s aunt Cheryl made the most amazing tasting chicken skewers I have tasted in a very long time.

This marinade can be used on all sorts of meat and it can also be made into a delicious Chermoula Dipping Sauce.

The recipe called for preserved lemons, I didn’t have any so I omitted them.

The Chermoula Dipping Sauce is to die for and makes a fantastic salad dressing for a quick and easy Creamy Moroccan Cucumber Salad.

What is your favourite marinade for meat?

Bella :)

Finding Feasts Chermoula chicken skewers with dipping sauce
Spicy chicken skewers with chermoula dipping sauce

PS…you can use it to make these fantastic Spicy Chicken Skewers!

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Mini Pecan Tartlets

Finding Feasts - Mini Pecan Tartlets 1
Click on the image for Mini Pecan Pie recipe

Pecan pies are like an old friend you haven’t seen for a while but have fond memories of the times you had together.

My first pecan pie memory is with my uncle. We had just traversed across to Kareela Hutte through an absolute blizzard from Antons at Thredbo ski resort, we couldn’t see the tips of our skis it was the worst snow conditions I had ever been in. We were frozen and sore from being on such an extreme incline for so long and just desperately trying not to get blown down the mountain. That pie was the best darn pie I had ever had… I don’t even remember what else I had for lunch that day, just that pie.

Although there are a thousand different recipes for Pecan Pie I have a couple of little differences in this recipe to a ‘standard’ one. Firstly the pastry is a cookie dough so you don’t need to blind bake the case but you still end up with a flaky, slightly crumbly texture, which we all love in a tart! Secondly, I use maple syrup instead of corn syrup – It may not be the healthiest dish but you may as well keep it as simple and clean as possible.

Reconnect with old friends… Blondie  :)

Finding Feasts - Mini Pecan Tartlets

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Hot Smoked Salmon & Dill Tartlets

Hot Smoked Salmon & Dill Tartlets
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Hot Smoked Salmon & Dill Tartlets – It’s party time! Birthday parties, Christmas parties, end of work parties… parties everywhere!

Finding Feasts Recipes

 

So, what do you make to feed to the masses? These Hot Smoked Salmon & Dill Tartlets are a must for six very good reasons…

  1. You can make lots of them very easily – plan on 2 to 3 per person.
  2. A great stomach filler – ideal for when drinking. Plus, it’s always such a disappointment when food doesn’t sustain you when at a party, especially when the party is around lunch time or dinner time.
  3. They can easily be eaten with one hand – very important as bubbles will be permanently occupying the other.
  4. Mess free – you want the bling to be from champagne and diamonds not drips of oil.
  5. These can be made ahead of time and then frozen, if necessary.
  6. You can serve them hot or cold – Great for parties at a park, think Glamour Picnic Parties… just don’t forget your heel protectors!

Hot Smoked Salmon & Dill Tartlets

Happy party season!  Blondie & Bella

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Nut Free Chia & Sunflower Seed Bliss Balls

Finding Feasts - Nut Free Chia and Sunflower Seed Bliss Balls
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Nut Free Chia & Sunflower Seed Bliss Balls … Naturally sweet with a gorgeous ‘pop’ from the chia seeds, these are a great snack to have on hand for a quick boost of energy or naughty indulgence without too much of the guilt.

Diary of today… so far:  Get out of bed, with my cold, lovingly given to me by my darling husband. Make lunches. Throw on jeans (leave pyjama top on as will hide under a jacket). Drop Master S off at school. Come back home to get cleaned up as just been reminded by Master S that I need to actually GO INTO the school for some event. Go to event. Come home and wait for hard drive delivery (long story). Receive delivery and take to data recovery place. Get nails done … 11:00am Coffee time!

… and here we are, it’s always amazing how time flies by, and it’s exactly this type of day where extra energy is desperately needed. These are super fast to make as it’s just a matter of throwing everything into the food processor then rolling into balls.

This volume makes about 16 20g Bliss Balls and can easily be doubled or tripled as they freeze really well. To freeze them, place them on a baking sheet lined with baking paper and leave overnight. Once completely frozen you can place them in a ziplock bag. This technique works well for school or office lunches as they will remain firm without the need of a ice-pac in the lunch bag … they will naturally defrost by lunchtime.

Power up!… Blondie 🙂

Finding Feasts - Nut Free Chia and Sunflower Seed Bliss Balls 3

 

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