Tag Archives: finger foods

Roasted pumpkin seeds

31 Oct

Roasted pumpkin seeds

Along with pumpkin soup, roasted pumpkin seeds are a Halloween night staple. As soon as we’ve scooped out the pumpkins for the jack-o-lanterns, I get digging through the slippery pumpkin innards to collect the seeds.

Tossed with oil and seasoning then roasted in the oven, pumpkin seeds are great to snack on while carving the jack-o-lantern. They are also almost certainly the healthiest thing the kids will eat all day. Continue reading

Salata de vinete (aubergine salad)

28 Jun

Salata de vinete

Salata de vinete is a traditional Romanian dip or spread that is served with pitta or crackers. I did some research online – even watching a video of Nadia Comenici preparing salata de vinete – before asking my Romanian friend Dan for tips. Continue reading

Tea eggs

8 Feb

Tea eggs

We love to celebrate Chinese New Year in our house with a special Chinese meal. The menu varies from year to year, but we always start things off with edamame, prawn crackers and these tea eggs.

Carefully cracked hard-boiled eggs are simmered in their shells in a mixture of tea, soy sauce and spices, then left to steep until flavourful. When peeled, the cracks in the shell create a beautiful marbled effect.

Gung hay fat choy! Continue reading

Balinese chicken skewers

5 May

Balinese chicken skewers

I can’t recall where I found this recipe for Balinese chicken skewers, and never having been to Bali I can’t vouch for its authenticity. But I can confirm that it’s dead easy, extremely tasty, and a great hit with the girls. Lyra has already requested it for her birthday dinner (next March). Continue reading

Almond-feta dip with zahatar

19 Mar

Almond-feta dip

One of my favourite Christmas gifts was the bag of Middle Eastern spices my friend Mary brought me from Bahrain. The zahatar is particularly wonderful, and I’ve been having fun adding to all sorts of things ever since, such as this feta cheese and almond dip.

Feta cheese makes a great base for a dip, and combines really well with nuts. I also make this with walnuts, but I happened to have a couple of bags of smoked almonds hanging about. I liked the smokiness so much, the next time I make it with regular almonds I’ll try adding smoked paprika. Continue reading

Comté and rosemary crackers

17 Feb

Comté rosemary crackers

Still working my way through the dregs of the Christmas cheese, I decided to make these comté and rosemary crackers. (Why I thought we’d eat our body weight in cheese over the holidays, I now have no idea. Perhaps all those cocktails I was imbibing clouded my judgement…)

The crackers went down a storm with the girls, who had been a bit sniffy about the Comté, despite my efforts to pass it off as “French cheddar”. According to Lyra, they are “even better than Goldfish crackers”, which is high praise indeed coming from her.

Continue reading

Chicken suya

10 Feb

Chicken suya

During our World Cup cook-off last summer, Nigeria was deliciously represented by beef suya. These proved such a hit with the whole family that Nigeria easily topped Group F in the first stage of the tournament, blew past France (salade niçoise, chocolate mousse), and obliterated Mexico (fish tacos) in the quarter-finals, before falling before Colombia’s unstoppable barras de limón.

Recently, I was lucky enough to be given a bag of authentic suya powder from a Nigerian friend and chef. I decided to try chicken suya this time, which proved to be every bit as tasty as the beef version. Continue reading