Traditional recipes

Easy party nibbles recipe

Easy party nibbles recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Puff pastry

Here are two quick and easy party nibbles I make at Christmas time.

9 people made this

IngredientsMakes: 30

  • 80g roasted red peppers (from a jar)
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • pinch of paprika
  • 1 (375g) puff pastry sheet
  • 6 small slices chorizo, diced
  • 50g Comté French cheese, grated
  • 15 black olives, stones removed, diced
  • 3 tablespoons grated parmesan

MethodPrep:30min ›Cook:12min ›Ready in:42min

  1. Preheat the oven to 180 C / Gas 4. Bake for 12 minutes.
  2. Slice the roasted red peppers into thin strips and mix with a teaspoon of olive oil. Season with salt and pepper and a pinch of paprika. Set aside.
  3. Roll out the pastry on a floured surface and stamp out 30 (5cm) rounds with a biscuit cutter or glass. Place on a lightly floured baking tray.
  4. On the first 15, add 2 strips of roasted pepper, 3 small pieces of chorizo, and a pinch of grated Comté cheese.
  5. On the remaining 15, spoon some chopped olives and a pinch of parmesan.
  6. Bake for 12 minutes. Serve warm.

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Best quick and easy party canapés

For the easiest ever party snacks try one of our five-minute canapé recipes. These recipes use ready-made ingredients so there's absolutely no cooking involved!

Published: November 20, 2018 at 3:23 pm

Looking for quick and easy canapés recipes? Party season is here and we’re helping you to create cold canapés in five minutes.

We set ourselves the challenge of coming up with cold canapés recipes that you could put together in minutes without having to do more than open a few packets (and do a minimal bit of chopping).

These five simple canapés will satisfy the fussiest of guests.

Mini baked spuds with fondue dip

  1. Heat the oven to 200C/fan 180C/gas 6.
  2. Toss 750g mini new potatoes with 1 tbsp olive oil and season.
  3. Spread out on a baking tray and roast for 20-30 minutes or until tender.
  4. Toss with chopped rosemary and driedchilli flakes for the final 10 minutes.
  5. To make the fondue dip, put 100g gruyère, 100g emmental, 100ml double cream and a halved garlic clove in a small pan and gently heat until melted.
  6. Discard the garlic and serve with the potatoes for dipping. Makes 20.

Mini chorizo and cheddar tacos

  1. Use a 5cm round cutter to cut small circles from 4 corn tortillas.
  2. Brush with oil then sit in the gaps of an upside-down mini muffin tin and bake at 200C/fan 180C/gas 6 for 8 minutes until crisp.
  3. Divide 1 /2 a tub of guacamole between each shell then top with finely chopped red onion and red chilli.
  4. Fry 50g chopped chorizo until crisp and sprinkle over half the tacos.
  5. Cut 50g smoked cheddar into tiny dice and sprinkle over the rest. Scatter over chopped coriander to serve. Makes 16.

Szechuan pepper chicken skewers

  1. Mix 2 tbsp dark soy sauce, 1 tbsp mirin, 1 tsp crushed szechuan peppercorns, 2 tbsp caster sugar, 2 crushed garlic cloves and 1 tbsp sriracha in a bowl.
  2. Cut 500g skinless chicken thigh fillets into 3-4cm pieces and marinate for 2 hours.
  3. Push bite-sized pieces of chicken onto skewers, put on a baking sheet and roast at 200C/fan 180C/gas 6 for 30 minutes.
  4. Meanwhile, gently reduce the left-over sauce in a pan until sticky, then glaze the chicken skewers with this for another 5 minutes until charred and sticky.
  5. Sprinkle over toasted sesame seeds to serve. Makes 12.

Caviar and crème fraîche crisps

  • Tip a large bag of salted crisps into a bowl, spoon a pot of crème fraîche into another bowl with a serving spoon, open a jar of lumpfish or salmoncaviar and let people help themselves. Makes 40.

Miso baby aubergines

  1. Cut 500g baby aubergines in ½ lengthways, lightly score and brush with a little vegetable oil.
  2. Heat a frying pan to medium-hot and cook, cut-side down, for 4-5 minutes or until really caramelised and soft. Flip and cook for a minute.
  3. Heat the grill to high. Mix together 75g whitemiso, 2 tbsp caster sugar, 1 tbsp rice vinegar, 2 tbsp grated ginger and 3 crushed garlic cloves.
  4. Put the aubergine halves cut-side up on a baking tray, spoon over all of the miso sauce and grill for 5 minutes until charred and the aubergines are really soft. Makes 20.

Pickled watermelon with feta

  • Cut 1 small watermelon into 2cm cubes.
  • Mix 1 tsp honey, 2 tbsp white wine vinegar, a pinch of dried chilli flakes and a pinch of salt. Add the melon and toss. Chill for 30 minutes.
  • Cut a pack of feta into 2cm cubes. Stick the cubes of watermelon and feta onto cocktail sticks with a leaf of coriander.
  • Sprinkle with sumac to serve. Makes 20.

Beetroot ‘caviar’ blinis

  1. Finely dice 2 cooked beetroots and put in a bowl with 1 finely chopped shallot and 1 tsp sherry vinegar.
  2. Mix 4 tbsp crème fraîche and 4 tbsp soft cheese, and stir in 1 tbsp chopped dill and some seasoning.
  3. Top 16 blinis with 1 tsp of the cream mix then spoon over the beetroot and finish with more dill. Makes 16.

Merguez sausage rolls

  1. Squeeze the meat from 400g of merguez sausages into a bowl and add 2 crushed garlic cloves and a little seasoning.
  2. Unroll a pack of ready-rolled puff pastry and cut in 2 lengthways.
  3. Take ½ the meat mixture, form it into a long sausage along the longest side and then fold over the pastry to completely enclose.
  4. Brush with beaten egg and sprinkle with nigella seeds, then cut into 3cm pieces.
  5. Repeat with the remaining meat and pastry, and chill for 20 minutes.
  6. Heat the oven to 200C/fan 180C/gas 6 and cook the sausage rolls on baking-paper-lined trays for 15-20 minutes or until crisp and golden. Makes 20.

Fig and manchego bites

Carb-dodgers will love these fruity canapés. Rather than use bread as a base the fig keeps things low calorie and healthy.

To make these easy canapés, cut ripe figs into slices making sure they are thick enough to act as a platform to hold the toppings. Add a slice of salty manchego, a piece of toasted walnut and a drizzle of runny honey.

Mini pâté and pepper toasts

To make your canapés more simple you can buy bags of ready-made mini crostini which saves a lot of time wrangling with the toaster. Any pâté would work here, we used chicken liver pate but just choose your favourite – you could even make this vegetarian with a mushroom or pepper pâté.

To make this easy canapé, spread crostini with chicken liver pate. Drain a jar of caper berries and choose the smallest ones. Cut Peppardew peppers into small pieces then top the pate with a caper berry and a little slice of pepperdew pepper.

Pear and parma wraps

Sweet pear and creamy, salty roquefort are a classic match. You want pears that are ripe but still firm, mushy ones won’t do here. You only need a small piece of parma ham to wrap so when buying bear in mind that one slice should do you for 3 canapés.

To make this simple canapé, cut a pear into slim wedges. Add a slice of roquefort to each pear slice then wrap everything in a piece of parma ham.

Salmon and cucumber rounds

Salmon is a classic Christmas ingredient, and works well in a quick canapé recipe. We like to use hot smoked salmon because it flakes into perfect bite-size chunks. Most supermarkets do a fresh tartare sauce and it’s worth seeking one out as it will give a homemade quality to these canapés.

To make these simple canapés, cut a cucumber into thickish rounds. Top each with ½ teaspoon of bought tartare sauce. Add a couple of chunky flakes of hot smoked salmon and a sprig of dill.

Mini deli skewers

Italian deli ingredients make brilliant quick party nibbles and this recipe combines all of our favourites. Bocconcini or mini mozzarella balls are widely available now and perfectly bite-sized but you could also cut large firm mozzarella into cubes. Stuffed olives give an extra bump of flavour.

To make this quick canapé, wrap a mini mozzarella in a small basil leaf and push onto a cocktail stick. Add a piece of sun blush tomato and a stuffed olive.

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The Aperol Spritz is the perfect big-batch cocktail to whet your guests' appetites. It's bitter, sweet and refreshing &mdash and it's making a comeback.

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If you&rsquore planning a fête &mdash and it doesn&rsquot matter if you&rsquore thinking of an intimate evening or a big, family BBQ &mdash the first thing you should do is consult this list of appetizers and go from there. We have suggestions for all types of palates, from people who like spicy bites, to health-conscious veggie-lovers, to vegans who still what to chow down on some nachos. It&rsquos all about making a good first impression, after all. Then, once you&rsquove got your app game plan, you can move on to dinner entrées, side dishes, and desserts. Oh, and don&rsquot forget the cocktails! (Seriously, have you tried the Berry-Basil-Lemon Sangria?)

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Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

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This velvety-smooth sauce uses real cheddar (not the processed stuff) and comes together in less than 10 minutes. Serve as is with chips, fries, or chili dogs, or transform it into the best queso you've ever had. Pro tip: Skip the aged cheddar from the fancy cheese counter—the sauce will be even creamier with a block of no-frills cheddar from the dairy aisle of the supermarket.

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"Another recipe for my 'best of the best' file! The combination of sea salt, black pepper, rosemary and olive oil makes this truly outstanding."

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This clever prawn cocktail recipe creates a rustic, serve-yourself-style meal that's perfect for fuss-free summer entertaining

Whatever you call these, devils or angels, back in the 1980s we’d fight for them as kids. This version is a little more substantial than my mother’s but I’ve certainly carried on her tradition of soaking the prunes in port or sherry overnight. I’m not sure if it was the boozy prunes or the crispy bacon that we adored so much, and I don’t really care – they’re just insanely moreish. Recipe by Fiona Hugues. Photo by Jani Shepherd/Gatherum Collectif.

Start a Sweet New Tradition with These Twists on the Ice Cream Social

This summer, we're going all in on a whole new, old type of get-together — the ice cream social.

When I started entertaining, I was definitively a dinner party girl. Endless planning, researching dishes, plotting tablescapes. I got really good at dinner parties. Over the years I honed my craft, figuring out ways to make it easier on myself, prepping ahead, to keep myself more engaged with my guests and less fussing in the kitchen. I still love to throw a good dinner party.

As I got older, I realized that the connections with people are the most important thing about hosting, and I shifted a lot of my entertaining to a casual "cocktailing with snacks" sort of gatherings. The French tradition of the apéro, a couple of drinks and some light nibbles for an hour to hour and a half, is a delightful thing to adopt for midweek get togethers. I still love to toss some cheese on a plate and open some rosé on a random Tuesday night with pals before everyone goes off to their own dinners.

But this summer? I am going all-in on a whole new type of get-together. The ice cream social.

You might remember the concept from your childhood, a group of friends, a couple gallons of the creamy stuff, a stack of cones or bowls, toppings if you were feeling fancy. And there is not a single thing wrong with replicating that nostalgic feeling if you are so inclined. However, it is possible to embrace a newer form of ice cream social as a fun and low-key way to entertain.

Why an Ice Cream Social Is the Best Party to Host

Skipping drinks, appetizers, and dinner and heading straight for dessert is a host&aposs dream. It lends itself to either outdoor or casual den or rec room gathering, no tablesetting needed. Everyone has already had their drinks and dinner, so no bar to set up to, no grill to light and manage, no canapes to build or side dishes to create. It starts a little later, so people have already shaken off the post-work stress or family weekend drama, and no one can be in a bad mood when ice cream is the focus!

Ice cream socials can be a 100% store-bought delight, no one is expecting you are churning your own or making homemade cones, and as simple or fancy as your heart desires. And lastly, they are family-friendly, so your pals with kids can have a night out without having to hire a babysitter. If you use eco-friendly disposables you can feel good about your carbon footprint and still make cleanup a breeze.

Here are some of my favorite ways to host a great and easy ice cream social, one will for sure work for you!

How to Throw on an Ice Cream Social Party

Go Classic. Get a giant tub of vanilla (and one of chocolate if you are feeling inclined), buy some toppings like chocolate syrup, sprinkles and peanuts, some bananas, a jar of maraschino cherries, a can of whipped cream topping and some cones and bowls. Everyone can DIY their perfect ice cream memory.

Go Decadent. Up the ante on both the ice cream choices and toppings. Think cookies and cream or coffee chip or strawberry or grab some great pints that are already loaded with goodies like Ben & Jerry&aposs. Buy some microwaveable jars of hot fudge or caramel sauce, and scoop-shop toppings like marshmallow crème, mini peanut butter cups, pecans or walnuts, chopped candies. Make homemade real whipped cream. Everyone can assemble their platonic ideal of a luxurious sundae.

Explore One Location. Find a terrific scoop shop in your community that is doing it right and get a bunch of their best flavors. No toppings needed, this is all about premium ice cream and being able to taste the full range of what they do. Think about buying a minimum of one flavor for every two people who are coming if you don&apost want leftovers, one flavor per person if you want to taste more flavors or you want people to be able to take their favorites home.

Taste Test. Pick one flavor and buy as many different types of it as you can find, to determine the best possible version.

Take the Cake. Buy an ice cream cake to make your event as simple as slice and serve.

Ice Cream Pot Luck. Everyone who comes brings a pint of their favorite flavor to share.

Ice Cream Field Trip. Pick a place convenient to everyone in your group, and meetup for an ice cream date. Can be the local soft serve shop, an elegant gelateria, a Thai rolled ice cream experience, Mexican paleta cart or Filipino Halo Halo stand. Pick a place that has a convenient spot to sit or stand and enjoy your treats together.

Hot tuna and mushroom mayonnaise dip

  • Olive oil
  • 1 small onion, very finely chopped
  • 100g/1 cup button mushrooms, finely sliced
  • 1 jar/can MSC-certified tuna fish
  • Sea salt and freshly ground black pepper
  • 250g/1 cup Hellmann’s Real Mayonnaise
  • Fresh parsley, to serve
  • Breadsticks or fresh bread to serve

Drizzle a little olive oil into a frying pan. Slowly cook the chopped onions on a very low heat for around ten minutes, stirring occasionally, until soft and golden. Add the mushrooms and cook for a further few minutes. Drain the tuna and add it to the pan and season well with sea salt and freshly ground black pepper. Take the pan off the heat, stir in the Hellmann’s Real Mayonnaise and put the pan back on a very, very low heat to warm up gently.

Sprinkle over the fresh parsley and serve the dip warm, with breadsticks fresh bread or, vegetable crudités.

If you want to make this dip in advance, pause once the pan is off the heat, and add the Hellmann’s Real Mayonnaise when you’re ready to serve.