Five easy recipes for a drinks party


Before I moved to India, if we were having a drinks party or people over for supper, I would raid the party selection at my beloved Marks & Spencer and Waitrose.  However, in my new life, unfortunately there isn’t a branch of M&S or Waitrose for me to pop to when we’re having people over, so I’ve had to come-up with my own nibbles / canapés.  They may not look as fabulous as shop bought ones, but I think they’re just as tasty.

Spiced nuts

spiced nuts

Ingredients

  • 350g unsalted and unroasted nuts of your choice – I used pecans, cashews & almonds
  • 70g honey – runny honey is preferable
  • 1/2tsp mixed spice
  • 1tsp cinnamon
  • 1/2tsp all spice
  • 1/2tsp smoked paprika
  • 60g sugar – I used light brown sugar, but caster sugar would work just as well
  • 2tsp finely ground sea salt

Method

  1. Pre-heat the oven to 170C.
  2. Line a baking tray with greaseproof paper.
  3. Put the nuts in a bowl and set aside.
  4. In a small saucepan put the honey, mixed spice, cinnamon, all spice and smoked paprika.
  5. Gently warm the honey and mixed spices together, until the honey is less viscous.
  6. Pour the honey and spice mixture over the nuts, making sure they’re evenly coated.
  7. Tip them out onto the greaseproof paper and spread evenly.
  8. Put the nuts in the oven for between 8 to 12 minutes.
  9. Check the nuts after about 4 to 6 minutes and give them a toss.
  10. Once roasted, leave to cool.
  11. In a bowl, mix together the sugar and sea salt.  Toss the nuts in the salt and sugar mixture and they’re ready to serve.

Sticky cocktail sausages

Sausages

Ingredients

  • 30 cocktail sausages
  • 3tbsp orange marmalade, with or without peel – I opted for a peel one
  • 1tbsp runny honey
  • 1tbsp lime juice
  • 1tbsp soy sauce

Method

  1. Pre-heat the oven to 190C.
  2. Snip the sausages if needed and put in a bowl.
  3. Put the marmalade, honey, lime juice and soy sauce in a saucepan over a low heat until the marmalade and honey have melted.
  4. Pour the sauce over the sausages, making sure they’re all coated.
  5. Tip the sticky sausages and the sauce into a roasting tin and pop in the oven for 20 to 25 minutes.
  6. Give the sausages a toss and another coating after 10 to 12 minutes.
  7. Once they’re golden brown they’re ready to serve.

Smoked salmon with lemon creme fraiche blinis

Bilini 1

These have to be one of the simplest, yet one of the scrummiest nibbles / canapés to serve at a drinks party or before supper.

Ingredients

  • Smoked salmon
  • Creme fraiche
  • Lemon juice
  • Black pepper
  • Mini or regular blinis

Method

  1. In a bowl whisk the creme fraiche, lemon juice and a good grind of black pepper.
  2. Place the blinis on the serving plate / platter and place a small dollop on top of each one.
  3. Shred the salmon into small pieces and twist and place on the creme fraiche.

As I said, easy peasy!!

Brie and cranberry crostini

CranberryBrieToastini

Ingredients

  • French baguette – I opted for mini ones, so they’re more of a two bite canapé
  • Olive oil
  • Brie
  • Cranberry sauce

Method

  1. Pre-heat the oven to 190C.
  2. Cut the french bread into thin slices and using a pastry brush, brush each side of the french bread slices with the olive oil and place on a baking tray.
  3. Put in the oven for approximately 8 to 10 minutes, or until golden brown.
  4. Remove from the oven and let cool.
  5. When cooled, place thin slices of the brie on top of french bread slices
  6. Top with half around half a teaspoon of cranberry sauce.

Triple cheesey straws

CheeseStraws

Ingredients

  • 300g ready-rolled puff pastry
  • 50g Parmesan cheese, finely grated
  • 50g Gruyere cheese, finely grated
  • 50g Emmenthal cheese, finely grated
  • Flour for rolling out pastry

Method

  1. Pre-heat the oven to 190C and line a baking tray with greaseproof paper.
  2. Mix all the cheeses together in a bowl.
  3. Unroll the pastry and on half of the pastry, sprinkle most of the cheese on one half, leaving enough to sprinkle over the top.
  4. Fold over and seal the cheese in.
  5. Lightly flour your worktop and roll out the pastry until it’s around 3-4mm thick.
  6. Cut into 1/2 inch strips and twist.
  7. Pop onto the baking tray and sprinkle with the remaining cheese.
  8. Put in the oven for 12 to 15 minutes, or until golden.  Leave to cool.  These will keep for 2 to 3 days.

They’ll be just one more post before I take a little break over the holidays.  I’m off to be reunited with one of my besties!

I hope all your festive planning is coming along nicely!

With much love
The Domestic Princess
xoxo

PS apologies for the quality (or I should say lack of) of the photographs, I’ve been taking them myself and as you can see, I’m nowhere near as talented as The Domestic Prince who’s my normal ‘tog!

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Comments

  1. These are amazing ideas! There aren’t any Marks & Spencers in Argentina either. Might just make some of these sometime! I especially liked the brie & cranberry crostini idea!

    thanks for sharing!
    Happy holidays!

    felicia
    http://dishbydish.net

  2. Bob Howells says:

    All are mouthwateringly tempting! The sticky cocktail sausages are scrumptious! Thankyou.

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