This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!
These crunchy wholemeal baked pitta chips make a lovely accompaniment to houmous, baba ganoush or any dip.
This basic recipe for houmous is quick and easy - you'll have no reason to buy it from the supermarket again!
The usual filling is feta cheese; this version calls for Gouda and Emmenthal. If you have never worked with filo pastry before, know that it is very fragile and must be kept covered or it will dry out very quickly. This is labour-intensive, but worth it. I like to divide the filling ahead of time into 48 equal little portions to ensure that all the borek are uniform in size. This may be made a day before they are baked, and stored covered in the refrigerator.
These ginger infused beef kebabs make excellent party nibbles. Try leftovers on a sandwich!
Everyone loves these crispy spring rolls. Makes a great party nibble or dim sum dish. Serve with a variety of dipping sauces.
A really quick-yet-elegant party nibble - perfect for Christmas and New Year's parties.
Combine the ingredients for these fish cakes in just two easy steps, then form into mini-cakes for canapes or party nibbles, or into larger cakes for a main course. See the footnote to serve with an easy Thai dipping sauce, or serve with sweet chilli sauce for ease.
This is a simple, fresh and healthy vegetable stir-fry with prawns marinated in sesame oil which give it a warm, nutty flavour. It's quick and easy to prepare and goes well with brown rice, quinoa or rice noodles.
A dish I developed for a food course. Doesn't take too long to make and is a nice alternative to every day meals! All the family will love it.