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

      Wash mint, pat dry and pluck leaves. Halve the whole melon. Remove the melon seeds. Cut the melon halves into 8 slices each. Cut the melon slices from the skin and quarter them. Remove the Cantaloupe slices from the skin and cut in half.

      Alternate pieces of melon and Parma ham with mint leaves on wooden skewers. Pour the balsamic cream over the skewers.

Cheese sticks with grapes

      Ingredients for 1 serving

      50 g low-fat Gouda cheese (16 % fat)

      5 grapes

      1 stalk parsley

      1 gherkin

      preparation

      Cut the cheese into 5 pieces. Wash the grapes and parsley and pat dry. Cut the gherkin diagonally into 5 slices. Spit one grape, one slice of corniche and one slice of parsley on each cheese cube.

Turkey ham skewers

      Ingredients for 6-8 portions

      125 g apricot jam

      2 courgettes (à approx. 175 g)

      800 g turkey escalope

      4 tbsp brandy

      6 tbsp white balsamic vinegar

      salt and pepper from the mill

      5-6 thin slices (20 g each) of smoked ham

      4 tbsp oil

      1 pinch lemon pepper

      Coriander green to garnish

      18-24 wooden skewers

      preparation

      Pass the jam through a fine sieve. Clean, wash and chop the courgettes. Wash the meat, dab dry and cut into small cubes. For the marinade mix jam, brandy and vinegar. Season with salt and pepper. Place the meat and zucchini in the marinade, cover and leave to stand at room temperature for about 30 minutes.

      Cut the ham slices into 4 strips and fold them together. Pour the meat and zucchini into a sieve and drain well. Zucchini, meat and ham on skewers stick.

      Heat the oil in 3-4 portions in a large pan, add the skewers and fry one after the other for about 5 minutes while turning. Season with salt and pepper. Keep warm. Arrange three skewers each sprinkled with lemon pepper in serving bowls. Garnish with coriander.

Herbed sheep's cheese salami skewers

      Ingredients for 12 skewers

      1/2 bunch parsley

      1/2 bunch chives

      3-4 stems fresh sage

      1-2 cloves of garlic

      ½-1 tsp dried thyme

      10 tbsp olive oil

      250 g feta cheese

      150 g salami per piece

      12 cherry tomatoes

      Pepper from the mill

      12 wooden shashlik skewers

      preparation

      Wash herbs and pat dry. Chop the parsley and cut the chives into fine rolls. Pluck the sage leaves from the stems. Peel the garlic and press it through a garlic press. Mix parsley, chives, thyme, garlic and oil. Cut the feta and salami into 12 cubes each. Wash and drain the tomatoes.

      Place 1 cheese cube, 1 salami cube, 1 cherry tomato and 12 sage leaves on 1 skewer each. Place the skewers on a deep plate and spread the herb-oil mixture over them. Turn the skewers in it. Allow to infuse for approx. 1 hour. Cover and chill until serving. Grind some fresh pepper over it.

Recipes for small party snacks on hand

      No good party without tasty food. The hit on every buffet are delicious sandwiches. There are no limits to the imagination when it comes to covering. Small slices of bread of all kinds or puff pastry are suitable as a basis for cutlets. The cut topping offers endless possibilities - whether classic topping with cheese, ham and egg or refined topping with raw tuna, scallops or avocado cream - all these cuts are delicious. So don't bother with the canapé.

Danish bread bites with salmon and prawns

      Ingredients for 8 pieces

      100 g cooked sea ice-cream prawns (refrigerated shelf)

      1/2 bunch dill

      1 tbsp lemon juice

      35 g baby spinach leaves

      4 slices sandwich toast

      4 tbsp butter

      200 g smoked salmon, sliced

      8 tsp horseradish (glass)

      small lemon slices to garnish

      preparation

      Wash and drain the shrimps. Wash dill, shake dry. Pluck off the flags and chop finely, except for something to garnish. Mix shrimps with lemon juice and dill. Wash the spinach and drain well. Halve bread slices diagonally and spread with butter.

      Cut the salmon into broad strips and mix into the prawns. Spread the spinach on the breads. Put the salmon-shrimp mixture on top. Place 1 teaspoon of horseradish on each side. Garnish with lemon wedges and set aside dill.

Roasted bread with lightning poultry salad

      Ingredients for 4 portions

      2 chicken fillets

      1 tsp oil

      salt and pepper from the mill

      1 bunch rocket (rocket)

      100 g cherry tomatoes

      1 clove of garlic

      5 tbsp cream yoghurt

      3 tbsp Sylter salad cream (for B. by Thomy)

      3 tbsp black olives (in slices)

      4 large slices mixed rye bread

      preparation

      Wash the meat, dab dry, dice finely. Fry in hot oil for 4-5 minutes, season with salt and pepper. Clean, wash, drain and chop the rocket. Wash and quarter the tomatoes.

      Peel garlic, chop finely. Mix with yoghurt and salad cream. Season with salt and pepper. Mix prepared ingredients and olives with yoghurt sauce. Toast bread in a toaster. Spread the chicken salad on the breads.

Colourful dinner cakes

      Ingredients for 4 pieces (starter rings Ø 8 cm)

      2-3 carrots

      2 small courgettes

      1 bunch radish

      50 g crispbread

      50 g butter

      2 sheets gelatine

      200 g low-fat cream cheese

      150 ml milk

      salt and pepper from the mill

      3 tsp breadcrumbs

      1 egg (size M)

      1/4 bed of garden cress to garnish

      cling film

      preparation

      Peel and wash the carrots. Clean and wash courgettes and radishes. Grate the prepared vegetables separately and mix separately in bowls with 1/4 teaspoon salt each.