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

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      wooden skewers

      preparation

      Cut off the toast bark. Peel and chop the garlic clove. Wash chives and parsley and shake dry. Cut the chives into rings and finely chop the parsley leaves. Drain the paprika and dice finely.

      Stir the cream cheese until smooth, season to taste with salt and pepper. Halve the cheese mixture. Mix herbs and garlic in one half and paprika in the other half.

      Place each slice of toast between the foil and roll flat with the cake roll. Coat two slices with herb cream cheese, coat two slices with paprika cream cheese. Roll up toast slices tightly and wrap firmly in foil. Refrigerate rolls for approx. 30 minutes.

      Remove cling film and cut rolls into 1 cm thick slices. Stick on wooden skewers and arrange in glasses.

Steak skewer with plum dip

      Ingredients for 4 portions

      2 beef steaks (approx. 300 g)

      2-3 tbsp soy sauce

      1 tsp brown sugar

      3-5 tbsp oil

      1 shallot or small onion

      100 g tomato ketchup

      75 g plum puree

      ½-1 TL Sambal Oelek

      salt and pepper from the mill

      1 pinch of sugar

      100 g mixed lettuce (for B. Rocket and lamb's lettuce)

      2 tbsp white balsamic vinegar

      1-2 tbsp sesame seeds

      wooden skewers

      preparation

      Dab the steaks dry, cut into small cubes and stick them on skewers. Mix soy sauce, brown sugar and 1-2 tablespoons oil. Put it on meat skewers. Cover and chill for approx. 30 minutes.

      Peel the shallot, chop it. Mix with ketchup, plum puree and Sambal Oelek. Season to taste with salt and sugar. Clean, wash and drain the salad. For the marinade beat vinegar, 1 pinch sugar, salt, pepper and 1-2 tablespoons oil.

      Roast the sesame seeds in a pan until golden brown and remove. Heat 1 tbsp oil in the pan. Fry the skewers in it for 2-3 minutes. Remove and sprinkle with sesame seeds.

      Mix salad and marinade and divide into four plates. Arrange the meat skewers on top and serve with the plum dip.

Leberkäse skewers with egg cream

      Ingredients for approx. 20 pieces

      16 eggs (size M)

      4 slices of farmhouse bread (approx. 250 g)

      800 g meat loaf

      2-3 tbsp butter

      2-3 tbsp oil

      1 bunch parsley

      200 g salad mayonnaise

      200 g sour cream

      salt and pepper from the mill

      wooden skewers

      preparation

      Boil the eggs hard. Rinse, peel and let cool. Cut the bread into 4-5 pieces. First cut the meat loaf into thick slices, then into approx. 20 pieces.

      Heat the butter in a large pan. Roast the bread on each side until golden brown. Fry the meat loaf in the hot oil until golden brown on each side.

      Wash and finely chop the parsley. Put some parsley aside to garnish. Chopping eggs. Mix with mayonnaise, sour cream and parsley. Flavour the egg cream with salt and pepper.

      Brush the bread pieces with some egg 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.

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