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Thread: Finger foods for adults

  1. #1

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    Smile Finger foods for adults

    I'm planning a birthday party for my mum and looking for some ideas for finger foods for the guests - can anyone suggest some good ones? Things that could be prepared in advance would be particularly good
    Thanks!


  2. #2

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    Finger sandwiches are always good and easy, marinated chicken wings/drummettes, mini quiches, mini meatballs and dipping sauce....yummo now I'm hungry!

  3. #3

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    prawns, fish bites, calamari rings, mini spring rolls, mini dim sims, chicken bites etc

  4. #4

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    blini are really good - you can put just about anything on them taste delicious and can be made a day ahead too Especially yummy with smoked salmon!

  5. #5

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    Thanks very much for some great ideas!
    ...what's blini?

  6. #6

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    I often do a theme, so if it were mexican food, I would do:

    dips: guacomole, salsa, black bean and corn salsa
    with plain corn chips

    And hot: nachos, marinated chicken wings or kebabs with mexican seasonings, meatballs etc

    If it were asian I would have asian inspired finger foods... italian....

    What are your mum's favourite foods?

  7. #7

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    Good question! She likes seafood....and chocolate... and wine
    It's a ballet theme. . .
    Was thinking prawns and skewer sticks with meat & veg on the bbq. Little quiche-type things, meatballs, ... maybe homemade sausage rolls and spring rolls

  8. #8

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    What about Sushi (have sushi on the brain at the moment!)?

  9. #9

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    Blini are like little piklets. you can make them savoury or sweet. Ill dig up my recipe and post it here in a minute


    1? oz (40 g) buckwheat flour
    4? oz (125 g) strong white plain flour
    3/4 level teaspoon salt
    5 g easy-blend dried yeast
    5 fl oz (150 ml) cr?me fra?che
    6 fl oz (175 ml) whole milk
    2 medium eggs, separated
    1oz (25 g) butter
    For the topping:

    11?oz (325 g) smoked salmon
    8oz (225g) cr?me fra?che
    a few dill sprigs


    Begin by sifting the buckwheat flour, plain flour and salt together into a large roomy bowl and then sprinkle in the yeast. Place the cr?me fra?che and milk in a small saucepan and warm it gently – it must only be slightly warm, as too much heat will kill the yeast. Next add the egg yolks to the milk, mix them in with a whisk and after that pour the whole lot into the flour mixture. Whisk everything until you have a thick batter, then cover the bowl with a clean tea cloth and leave it in a warm place for about 1 hour – this can simply be a matter of placing the bowl in another larger bowl filled with warm water.

    After 1 hour the batter will be spongy and bubbly, now you whisk up the egg whites until they form stiff peaks and gently fold them into the batter. Cover with the cloth again and leave as before for another hour.

    You can use plain flour instead of buckwheat flour too.
    Last edited by LimeSlice; January 2nd, 2009 at 04:11 PM.

  10. #10

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    I was going to suggest mini quiches

    Also, volivonts - can fill them with all sorts of things.

    vietnamese rolls

    bruscheta

    I'll come back if I think of more...

  11. #11

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    zuchinni slice made day before and served cold - cut in diamond shapes and you can pipe a small star of herb cream cheese on top, marshmallow and watermelon skewers, watermelon fetta and baby spinach leaves skewers, rockmelon balls/chunks wrapped in proscuitto, parmesan wafers, easy brushcetta with pseto and semi dried tomato on melba toasts....

    will keep thinking....

  12. #12

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    Quote Originally Posted by nelly View Post
    zuchinni slice made day before and served cold - cut in diamond shapes and you can pipe a small star of herb cream cheese on top, marshmallow and watermelon skewers, watermelon fetta and baby spinach leaves skewers, rockmelon balls/chunks wrapped in proscuitto, parmesan wafers, easy brushcetta with pseto and semi dried tomato on melba toasts....

    will keep thinking....
    Yum Nelly when am I getting invited to your place

  13. #13

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    when we have our tupper-tarot evening!

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