Party Snacks - Your Kids Will Surely Love It!. HOMEMADE LOVING'S

cream. Put the meat loaf on top and sprinkle with the rest of the parsley. Other egg cream is sufficient.

Shrimp skewers with mango chutney

      Ingredients for 4 portions

      1 small onion

      1 large ripe mango

      ½-1 red chili pepper

      3-4 tbsp oil

      3-4 tbsp light balsamic vinegar

      1-2 tablespoons honey

      salt and pepper from the mill

      24 prawns (approx. 500 g fresh or frozen; without head and shell)

      3-4 basil stems

      8 wooden skewers

      preparation

      Peel the onion and dice it very finely. Peel the mango. Cut the flesh from the stone and dice very finely. Cut the chilli lengthwise, core, wash and finely chop them.

      Heat 1 tablespoon of oil. Brown the onion and chilli. Steam mango cubes for approx. 2 minutes. Stir it from time to time. Stir in vinegar and honey. Simmer for another 2-3 minutes. Season to taste with salt and pepper. Let the chutney cool down.

      Defrost frozen shrimps. Peel the shrimps, remove the hide, wash and dab dry well. Put 3 shrimps on 1 skewer each.

      Heat 2-3 tbsp oil. Fry the shrimp skewers in it for 3-4 minutes. Season with salt and pepper. Wash the basil and, except for a little, cut into strips. Stir under the chutney. Do everything. Garnish with basil.

Turkey mango skewers

      Ingredients for 6 portions (12 skewers)

      600 g turkey breast

      2 tbsp olive oil

      salt and pepper from the mill

      150 g mushrooms

      200 g cherry tomatoes

      1/2 mango (approx. 250 g)

      12 cocktail skewers

      preparation

      Wash the meat, dab dry and cut into bite-sized cubes. Heat 1 tablespoon of oil in a pan. Brown the meat in it for 4-5 minutes, season with salt and pepper. Mushrooms clean and clean. Remove the meat and allow to cool.

      Add 1 tablespoon oil and mushrooms to the pan. Fry the mushrooms in a pan for approx. 5 minutes until golden brown. Meanwhile, wash the tomatoes and pat dry. Add the tomatoes to the pan and fry over high heat for approx. 1 minute. Season with salt and pepper, remove and allow to cool.

      Meanwhile, peel the mango, cut the flesh from the stone and dice. Place mango, meat, mushrooms and tomatoes on cocktail skewers, arrange on a plate and garnish with rosemary. Sambal Oelek to it.

Chicken saté skewers with peanut dip

      Ingredients for 8 portions

      4 chicken fillets (à approx. 150 g)

      2 red chillies

      150 ml + 3-4 tbsp oil

      2 tbsp + some Sambal Oelek

      2 tbsp soy sauce

      2 tbsp brown sugar

      1 medium onion

      1 clove of garlic

      1 organic lime

      1 can (400 ml) coconut milk

      150 g piece peanut butter

      salt and pepper from the mill

      16 metal skewers

      preparation

      Wash the meat, pat dry and cut into a total of 16 long strips. Stick strips of meat wave-shaped on metal skewers. Cut chilli peppers lengthwise, remove seeds. Finely chop the pods. Mix 150 ml oil, 2 tbsp Sambal Oelek, soy sauce, half of the chilli and sugar well and pour over the meat. Marinate meat in it for approx. 1 hour, turning once.

      Meanwhile peel onion and garlic and dice finely. Wash lime hot, peel in zest, cut finely. Halve the lime, squeeze the juice.

      Heat 1 tbsp oil in a saucepan. Brown the onion, garlic and the rest of the chilli. Add coconut milk and peanut butter and bring to the boil while stirring. Flavour with lime juice, lime peel and a little Sambal Oelek.

      Heat 2-3 tbsp oil in a large pan. Add 3 portions of Saté skewers and fry for 3-4 minutes on each side. Season with salt and pepper. Peanut dip to the saté skewers.

Two kinds of potato skewers

      Ingredients for 4-6 portions

      750 g small potatoes

      200 g beef hip steak

      some stems oregano and thyme

      1 organic lime (grated peel and juice)

      7 tbsp oil

      salt and black pepper from the mill

      1 glass (280 g) of stuffed small peppers

      1 avocado (approx. 200 g)

      100 g cooked ham (in thin slices)

      Basil to garnish

      wooden skewers

      preparation

      Wash the potatoes well and cook in boiling water for about 15 minutes.

      Wash the meat, dab dry and cut into strips. Wash the herbs, dab dry and chop finely, except for a little oregano for garnishing. Mix meat with herbs, lime peel and 1 tablespoon oil, season with pepper and chill.

      Drain the potatoes, rinse with cold water and peel. Allow to cool. Drain the paprika. Cut the avocado in half, remove from the stone and the skin. Cut into slices and sprinkle with lime juice, chill.

      Heat 4 tablespoons of oil in portions in a pan. Fry the potatoes in portions until golden brown. Season with salt. Drain on kitchen paper. Heat 2 tablespoons of oil in a pan, fry the meat for 2-3 minutes while turning. Season with salt.

      Spit ham and paprika on half of the potatoes. Skewer meat and avocado on the other half. Garnish with set aside oregano and basil.

Potato and minced meat skewers with feta dip

      Ingredients for 20 skewers

      1 roll (from the day before)

      10 small new potatoes

      3-5 tbsp oil

      coarse + fine salt and pepper from the mill

      2-3 tablespoons herbs of Provence

      1 medium onion

      400 g mixed chopped meat

      1 egg (size M)

      2 teaspoons mustard

      100 g feta cheese

      2 tbsp salad mayonnaise

      200 g whole milk yoghurt

      3 tsp seasoning mix "Dip Quick" herb-garlic

      Basil to garnish

      20 wooden skewers

      preparation

      Soak bread rolls in water. Wash potatoes thoroughly and halve lengthwise. Brush baking tray with 1-2 tablespoons oil and sprinkle with coarse salt and 1-2 tablespoons herbs. Place the potatoes with the cut surface on top. Bake in a hot oven (electric cooker: 175°C/Circulating air: 150°C/Gas: Stage 2) for approx. 40 minutes.

      Peel and chop the onion. I'm