Tis’ the season for party treats, nibbles and prosecco

Tis’ the season for party treats, nibbles and prosecco

It’s that wonderful festive season where you drink all the gin in sight (or whatever your tipple is) but it can make you rather peckish or in my case a little stuck what food to put out for people. I absolutely HATE cold meat and mash, it’s old fashioned and really unpleasant. Equally so is the cheap pound bags of nibbles from Iceland. I know they are easy before any critism but they lack flavour! Food is meant to taste nice! So I have put together a few alternative options that are easy to rustle up.

Cheese and chorizo potato skins (or sweet potato)

You will need:

  • Small potatoes (the small ones you don’t use for the Christmas dinner) or sweet potatoes
  • Sour cream
  • A little olive oil (I buy the spray kind, its low in calories and super easy to use – good-bye oil spilt all over the frying pan and there’s too much of it and you can’t pour it down the drain and MORE OIL STRESS)
  • Grated cheese
  • Chorizo
  • A baking tin and a few utensils
  • Salt and mixed herbs (optional – I used Schwartz Mixed Herbs, but you can pick and choose your own)

To make:

  • Pre heat oven to 180 degrees
  • Pierce potato skins with a fork (imagine your exes cold, dead heart) and drizzle with oil
  • Bake for 45mins
  • Carefully take out oven and cut in half
  • Scoop the inside of the potato out and into a bowl
  • Mash with a dollop of sour cream and a little pinch of salt and herbs
  • Place back onto tray then top with chorizo and grated cheese
  • Put tray under the grill until cheese is toasty and golden!

Grilled halloumi and pepper scewers

you will need:

  • Halloumi cheese (cut into cubes)
  • Peppers (cut into square shapes)
  • Skewer sticks
  • A skillet pan
  • Oil for frying

to make:

  • Put your skittet pan on the hob with a little oil and warm it up
  • Thread the peppers and cheese onto the sticks
  • Fry each side until brown! (will only take a few minutes)

Olive bread toast with avacado and sweet chilli sauce

You will need:

  • Loaf of olive bread (sliced)
  • An avacado
  • Sweet chilli sauce

To make:

  • Slice the avocado (cut round and twist until into two parts, pop inside out and take out the stone, then slice)
  • Toast bread and place sliced avocado on top
  • Then drizzle the sauce on top.

This one is literally the easiest thing ever and it definitely feels a bit more special mixing it up with new foods.

Mozzarella and sun-dried tomato sticks

You will need:

  • Mozzarella balls (the teeny ones)
  • Sun-dried tomatoes
  • Cocktail sticks (or party sticks, whichever term you prefer)

To make:

  • A take on the old classic cheese and pineapple, simply place them on party sticks. Yes, it is that easy. Easier than toast. Anything easier than toast is welcomed into my kitchen.

Mini toad in the holes

You will need:

  • Party sausages
  • Mini yorkshire puddings
  • Gravy
  • Potatoes
  • Butter
  • Mixed Herbs

To make:

  • Peel potatoes and boil them for half an hour
  • Whilst they are being boiled, cook sausages according to packet timing
  • Cook the yorkshire puddings (should only take a few minutes)
  • Drain the potatoes and mash with butter
  • Once yorkshire puddings are golden brown place a teaspoon of mash into the yorkshire and top with sausage.
  • Serve with gravy!

Halloumi stars and dip

You will need:

  • Halloumi cheese (or cheddar is preferred)
  • Oil
  • Star-shaped cutter (any other cutter can be used – go wild)
  • Bread crumbs
  • Flour
  • One large egg
  • Two tablespoons of milk
  • Deep sauce pan

To make:

  • Pre heat the pan with oil
  • Slice thick pieces of cheese and cut with star cutter
  • Crack the egg and milk into a bowl and whisk.
  • In a separate bowl pour flour and then another handful of bread crumbs
  • Dip the cheese star into the flour and cover with the egg wash, then with breadcrumbs
  • Repeat until all over covered
  • Deep fry until golden brown
  • Serve with salsa, guacamole or sour cream! NOT healthy but Christmas calories don’t count remember. Makes roughly six.

Toasted pitta bread slice with roasted red pepper dip– also great for BLW (baby led weaning) tots!

You will need:

  • A red pepper
  • A large tomato
  • A sweet potato
  • A carrot
  • Oil
  • Lemon juices
  • Mixed herbs for seasoning
  • Brown pitta
  • Baking tray

To make:

  • Peel potato and slice it and the tomato, pepper and carrot and put on a baking tray drizzled with oil
  • Roast for half an hour
  • Then take out of the oven and place items into a bowl, add a squeeze of lemon juice and mash until a nice chunky dip is formed
  • Toast pitta then slice
  • Serve up!

Oh Christmas tree tortilla chips

You will need:

  • A few tortillas (brown is best)
  • A Christmas tree cutter
  • Oil for frying
  • Dips
  • Salt and seasoning
  • Kitchen roll

To make:

  • Pre heat pan with oil
  • Cut tortillas with cutters to make tree shape
  • Put into oil to fry whilst adding herbs, salt and a little pepper
  • Fry until golden brown (keep turning and moving to avoid sticking to pan)
  • Place onto kitchen roll to drain oil
  • Serve with dip once cooled

Hope you have a wonderful Christmas, drink lots of prosecco (unless pregnant), eat your body weight in yummy food and enjoy time with family and friends!

Love Sophie, Delilah and Indiana x

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Editor- Eleanor Jones. Contact us if you require edits on any writing

 

 

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Gingerbread men (women, children, dogs, cats etc etc)

Gingerbread men (women, children, dogs, cats etc etc)

As Christmas is fast approaching I wanted to do some baking to make my home smell all lovely and festive (disguise the smell of shitty nappies more like). With my sister, dad and two best friends being lovely red heads it inspired me to get my apron on and whip up a lovely batch of ginger bread cookies. Also Delilah loves baking with me. From mixing the ingredients together, counting the spoonfuls out (good practice for when your child decides out of nowhere to count to five and in the midst of your sleep deprivation you find yourself sobbing uncontrollably) and stamping out the shapes with cutters to decorating with hundreds of sprinkles, icing, chocolate chips and marshmellows. It occupies her and lets her get her messy outbursts out and done with in a good way!

You will need for 24 (one for every day of advent fa la la lahhhhh) biscuits:

  • 350g plain flour
  • 2 tsp ginger, ground
  • 1 tsp bicarbonate of soda
  • 100g butter
  • 175g soft light brown sugar
  • 1 medium egg
  • 4 tbsp golden syrup
  • Add lemon juice for a pregnancy morning sickness relief, works a charm (oh my god it was a blessing I swear) or replace the ginger with cinnamon if you aren’t a fan of ginger
  • Baking tray
  • Baking sheet
  • Mixing bowl
  • Whisk
  • Rolling pin
  • Cutters, I got mine from a pound shop and lets be honest it’s not exactly Nigella but it works!
  • A little helper (optional)
  • Decoration (optional)

Method

  1. Preheat your oven 190’C/Gas mark 5
  2. Put the flour, ginger and soda into a bowl (mines a lovely mason cash, 100% recommend) and rub in the butter
  3. Add the sugar and stir in the golden syrup and egg to make a firm dough
  4. Roll out to about 5mm thick and cut out your gingerbread men or any other shape you fancy. If you fancy baking anything inappropriate bring it on!
  5. Pop in the fridge for 15 minutes to ensure they keep their shape
  6. Put a sheet of baking paper on a tray and evenly space out the biscuits, bake for until golden brown (about 10-15 minutes). Keep your eye on them whilst your little one licks the spoon because after an excited Delilah starting creating wall art work the first batch didn’t turn out so great. You can also keep left over dough in a lockerzip bag and freeze for up to a month (defrosted and follow next steps)
  1. Leave to firm up for a couple of minutes before placing on a wire rack to cook
  2. Once cool decorate with icing, sprinkles, marshmallow and any other decorations you wish!
  3. Leave washing up and mess for your partner to deal with whilst you drink the largest glass of wine you can find.
    Happy baking!

Love Sophie, Delilah and Indiana x

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Editor- Eleanor Jones. Contact us if you require edits on any writing

Delilahs dinner- Roasted red pepper soup

Delilahs dinner- Roasted red pepper soup

It’s usually quiet in my house during the late afternoon. The telly’s on (Peppa pig, of course!) and in these colder months the blanket nests are beginning to take shape on our sofa. Around 4/5pm that’s when the peace all goes downhill. Delilah is shouting, “Dinner!”. So what do we give them?

In the winter there is nothing better than a thick warm soup and chunky bread to warm you up. Soups are excellent to spoon into a babies mouth and toddlers can easily spoon into their mouths, with a little side of bread to practise their pincher hand motion to dip bread into the soup!

Our family favourite is roasted red pepper, a lovely little recipe I got from a friend. It makes enough for two adults and two toddler helpings!

You will need:

  • 2 red peppers
  • 2 sweet potatoes
  • 2 medium sized carrots
  • a little seasoning
  • a little oil
  • a blender
  • roasting tin
  • For families who enjoy a little kick or flavour add half an onion or some chilli!

 

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Preheat your oven then peel and cut your sweet potatoes, pepper and carrotsimg_6654

Put into the roasting tin and drizzle with oil and sprinkle a little seasoning

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Roast for half an hour!

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Then blend

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Serve or store in jars in the fridge for 3 days or a month in the freezer. This dish is very safe to microwave but don’t reheat it after you’ve already heated it up again once.

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Love Sophie, Delilah and Indiana x

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Editor- Eleanor Jones. Contact us if you require edits on any writing.