XMAS PARTY FOOD RECIPE BOOK

Transcription

1 XMAS PARTY FOOD RECIPE BOOK Quick healthy tasty ideas for Party Food

2 2 Contents Christmas Party Platter Light bites: Prawn cocktail boats Mini sandwich stars Festive flatbreads Mains: Christmas pizza Chicken fajita trees Rainbow pinwheel tree Dessert: Festive fruit Cheesy Rudolph crackers Orange & berry trifle Chocolate pudding cakes December 2018 This booklet has been created by Bolton Health Improvement Team. For more info about our service and resources visit Search for Bolton Children s Integrated Health & Wellbeing Service & then click Health improvement team.

3 Christmas Party Light bites 3 Prawn cocktail boats 75g light mayonnaise 20g ketchup, dash Worcestershire sauce 200g cooked prawns Sprinkle of paprika Lemon slices Baby gem lettuce leaves (washed) 1. Measure out the mayonnaise, ketchup and Worcestershire sauce and mix them together in a bowl. 2. Add the prawns and mix until completely coated, then cover and pop in the fridge until ready to serve. 3. To serve, add a spoonful of the prawn cocktail mixture to lettuce leaves. 4. Sprinkle with paprika and serve with fresh lemon slices on the side. Mini sandwich stars Lightly toast slices of wholemeal bread and use a star cutter to cut out an even number of stars and separate into two groups. Cover the first set with your favourite toppings. Then use a smaller star cutter to cut out the middle of the second set of shapes and place the pieces on top of the first group of stars. The cut outs of toast can be used for dips. We love these filling ideas: Low fat cream cheese with chive or red pepper or chili flake sprinkles. Hommous and red pepper sprinkles.

4 Christmas Party Light bites 4 Festive flatbreads (Makes 12) 300g carrots 1½ teaspoons cumin powder ¼ teaspoon dried chili flakes 450g strong white bread flour 1x7g sachet dried yeast 2 tablespoons vegetable oil ¼ teaspoon salt Red pepper chopped Breadsticks, pretzel stick or twiglets Homous and tzatziki dips (shop bought or try our versions) 1. Grate carrots into a large bowl then add the flour, yeast, salt, cumin, chili. 2. Add the oil to a jug with 200mls lukewarm water and mix. 3. Gradually add the water to the bowl, stirring with a dinner knife to create a firm dough (if the mixture feels dry, add a dash more water but not too much as the carrots will release more juices during kneading). 4. Turn the dough out on to a floured surface and knead for 10 minutes until the dough is stretchy. 5. Put the dough in a large oiled bowl, cover with cling film and leave until it has doubled in size (proved). This should take about 1 hour. 6. Turn the dough on a floured surface, dust a rolling pin and then either: a) Roll out to 1cm thick and use a Christmas tree shaped cutter (or another festive shape) to cut out approximately 12 pieces. b) Or, divide the dough in to 3 or 4 pieces and roll each one out to a 1cm thick circle. These can be cut into triangles once cooked. 7. Heat a frying pan without any oil and place the flatbreads into the pan to cook, turning part way until both sides have turned golden brown. 8. Once cooled, top the flatbreads with a layer of homous and tzaki dip, sprinkle with chopped red pepper (and extra chilli flakes). 9. Finally, push a breadstick, pretzel stick or twiglet into the base and serve.

5 5 Hommous 200g tin chickpeas ½ clove of garlic Juice from ½ lemon 1 teaspoons olive oil ½ tablespoon plain low fat yoghurt* Fresh coriander 1 ½ tablespoons tahini paste* (optional) 1. Add the chickpeas with a small out of the liquid into a mixing bowl. 2. Peel and crush the garlic clove and add the garlic, lemon juice, olive oil, yoghurt, coriander/chilies and tahini (if using) to the bowl. 3. Use a folk, masher or hand blender to blend into a smooth paste. If the paste is too thick, add the liquid from the can and continue to blend until you get a smooth dip. Tzatziki 150g low fat Greek yoghurt ½ cucumber 2-4 cloves crushed garlic 1 tablespoon olive oil 1 teaspoon lemon juice 1 teaspoon chopped mint 1. Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate. 2. Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for about an 1 hour, or until water stops dripping. 3. Combine all the ingredients and mix thoroughly.

6 Christmas Party Mains 6 Christmas pizza (Makes 8) Pizza Base 120g wholemeal flour 120g self-raising flour 70g low fat margarine - soft 100ml semi skimmed milk Freshly ground black pepper Toppings 150ml passata ½ red & ½ green pepper slices ½ courgette grated or diced 1 small red onion 2 large mushrooms sliced 3 tablespoons sweetcorn 50g mozzarella cheese & 50g reduced fat cheddar cheese Optional: Small pieces of cooked chicken or finely chopped chorizo 1. Preheat the oven to 200 C, 400 F, gas mark Put the flour into a bowl and rub in the margarine to make fine breadcrumbs. 3. Mix in enough milk to form a soft dough. 4. Turn out onto a lightly floured surface and lightly knead the dough. 5. Roll out to a thickness of ½ cm and use a Christmas shaped cutter to create 8 small pizzas then place on a baking tray lined with baking parchment. 6. Finely slice and dice the vegetables. 7. Spread passata over each pizza then top with the vegetables, grated cheese and any optional meats. 8. Bake in the oven for minutes until golden brown.

7 Christmas Party - Mains 7 Chicken fajita trees (Makes 15) 3 chicken breasts, chopped 1 tsp oil 1 white onion finely sliced 2 cups of mixed peppers finely sliced 2 garlic cloves finely chopped 1/3 cup fajita spice mix 1/2 cup passata 22 6-inch tortillas 1/4 cup flour 1/4 cup water vegetable oil for brushing 1 cup pesto 1. Pre-heat oven to 180ºC (350ºF). 2. In a large saute pan, warm the oil over a medium heat. 3. Add the onions, peppers, and garlic and cook until softened. 4. Add the chicken and seal the edges before adding fajita seasoning and the passata. Cook to heat through. 5. Cut tortillas in half. In a small bowl mix together flour and water to form a paste. Spread a thin layer of paste on 1/3 of one half of tortilla. Fold over into a cone shape. Repeat with remaining tortillas. 6. Fill each cone with fajita mix and use more of the flour paste to seal the triangle. Arrange on a lined baking sheet and brush with oil. bake for 25 minutes until just golden brown. 7. Place two onto one skewer and brush with pesto before serving.

8 Christmas Party - Mains 8 Rainbow pinwheel tree (Makes 20) 4 large tortillas (spinach ones if possible) Low fat cream cheese 1 red pepper, 1 yellow pepper 4 handfuls of baby spinach 4 handfuls of purple shredded cabbage 2 handfuls of cooked chicken (optional) Finely slice the carrot and peppers into thin strips. Spread the cream cheese mixture evenly over the 4 tortillas. Leaving a 1 inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken. Roll up each tortilla tightly; if the ends don't stay shut you can add a bit more cream cheese to seal. Ideally, tightly wrap each rolled tortilla in cling film and place in the fridge to set for an hour (or 24 hours if done in advance). Remove the cling film and then slice each rolled tortilla into roughly five 1-2 inch thick segments to create the mini wheels. Stack these up on a serving plate to resemble a Christmas tree and a star for decoration.

9 Christmas Party - Dessert It s lovely to finish the party with something sweet but after all that food, a little bite might be all that s needed 9 Festive fruit Fruit is sweet but light and can pack in a little added goodness. Try: Watermelon Christmas trees: Simply cut the water melon into large inch thick slices then use a tree shaped cutter or a knife to create the trees. Strawberry & cream Santa s: Remove leaves and wash the strawberries, then slice off the top to create a flat base. Cut the pointy top of the strawberry off to create a little hat. Spray a small amount of fresh spray cream on top of the body and replace the hat. Add blobs of cream to the top of the hat and body and push raisins into the cream to create eyes. Marshmallow, banana & strawberry Santa s: Slide a medium white marshmallow to the bottom of a cocktail stick. Then slide an inch thick slice of banana on top, followed by another marshmallow. Remove leaves and wash the strawberries, then slice off the top to create a flat base. Slide this on top of the marshmallow pointy side up to create a hat. Add a mini marshmallow to the top. Use raisins and fresh or glacier cherries to create eyes and nose. Grape, banana, strawberry & marshmallow Santa's: Simply slide a grape over half way down a cocktail stick. Slide a cm thick slice of banana on top followed by a strawberry and finished with a mini marshmallow. Note: Warn guests about the use of cocktail sticks and supervise children.

10 10 Cheesy Rudolph crackers Simply place a low fat cream cheese triangle (or any other triangle shaped cheese) on top of your favourite cracker. Then attach a fresh or glacier cherry to the point of the triangle to create a nose, add 2 raisins in the middle to create eyes and attach a pretzel either side of the cheese to create antlers. Orange and berry trifle (Serves 6) 6 slices fruit loaf 1 tin of mandarin oranges in juice 2 tablespoons fresh orange juice 200g fresh or frozen berries of your choice 350g custard (low fat tinned custard is fine) 1 can spray cream 1. Cut the slices of bread in half and line the dish. Pour the fresh orange juice over evenly so all the bread is soaked. 2. Drain the tin of mandarin oranges and layer over the bread, then sprinkle over a handful of your chosen berries. 3. Top the fruit with custard and then top the custard with spray cream. 4. Garnish the top with a berries and some grated orange zest.

11 Christmas Dinner - Dessert 11 Chocolate pudding cakes (Makes 12) 100g low fat vegetable spread (soft) 75g caster sugar 45g cocoa powder/drinking chocolate 45g white self raising flour 45g wholemeal flour ½ teaspoon baking powder 2 eggs 1 teaspoon vanilla essence (optional) For icing: 50g low fat vegetable spread 150g icing sugar 5ml water Cherries to top 1. Preheat oven to Gas 4/ 180 C/350 F and sit 12 bun cases in a bun tray. 2. Cream together the fat spread and sugar until light and fluffy. 3. Gradually beat in the eggs and vanilla essence, if the mixture starts to curdle, add a little flour. 4. Sift the remaining flour, baking powder and cocoa powder into a separate bowl then slowly fold this into the mixture with a metal spoon. 5. Spoon the mixture evenly into the 12 bun cases and bake for minutes until well risen and firm to touch. 6. Remove from oven and allow to cool. 7. Add the soft fat spread to a bowl and beat until soft. 8. Gradually sift and beat in the icing sugar and then add enough water to make the icing fluffy and spreadable. 9. Spread the buttercream over the top of each cake and top with a cherry. Alternative: Add green food colouring to the icing and pipe the buttercream on to the buns to create mini Christmas trees.

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