party food | fastfeasts

Mini Mince & Cheese Pies

To make: In the whizzer, whizz til a smoothish dough 1 tin of chickpeas drained 2 cloves of garlic 1/2 tsp dry mustard 2 heaped tbsps of...

Elise

Mar 10, 20182 min read

To make: In the whizzer, whizz til a smoothish dough 1 tin of chickpeas drained 2 cloves of garlic 1/2 tsp dry mustard 2 heaped tbsps of...

Elise

Mar 4, 20181 min read

Honey and Sesame Chews Gf, df, egg free, nut free and perfect for the lunch box! To make : In a pot bring to the boil : 3 heaped tbsps of...

Elise

Feb 26, 20181 min read

Rainbow Jelly Cake For each layer you will need: 1 1/2 to 2 cups of fruit (frozen, tinned or fresh), 100 ml of water or juice, 3 tsps of...

Elise

Feb 18, 20182 min read

This was my daughters' Birthday Party Food, when she turned 8. From the top: Popcorn, Cherry tomatoes and cheese on toothpicks Bliss...

Elise

Jan 8, 20185 min read

Stuffed Purple Eggs. I pinched this idea from a restaurant I went to about a month ago and modified it to suit what I had in my...

Elise

Jan 6, 20181 min read

Raspberry pikelets and coffee makes a Friday morning perfect! To make the pikelets: In a medium sized bowl put 2 mashed bananas 1...

Elise

Jan 6, 20181 min read

Peach and Coconut jelly! To make: Whizz til smooth: 1 425 gram can of peaches or fresh or stewed peaches in a similar amount In a pot mix...

Elise

Jan 3, 20181 min read

Have you tried cooking with taro yet? A great sub for potato, if you fancy something a wee bit different. Simply peel the taro, slice...

Elise

Dec 13, 20171 min read

Mango Jelly! I made these for Miss 8's birthday party. They were a huge hit, second to the chocolate coated strawberries 🍫🍓🍫 😅 ...

Elise

Dec 4, 20171 min read

Chocolate crackles! Perfect for parties and great for catering for kiddies with allergies. gf, df, nut free and sweetened with honey ☺️...

Elise

Nov 3, 20171 min read

Courgette rolls. Slice courgette thinly (I used a mandolin) Fill with something yummy, I used feta cheese, fresh basil and sun dried...

Elise

Oct 7, 20161 min read