Buffet Ideas

Egg Boats

Makes 9

Core recipe

3 sticks celery, cut into 3 pieces each

1 small red onion, finely chopped

2 hard-boiled eggs

1 tbsp extra light mayonnaise (0 pts) or use extra light philly instead

2 tbsp freshly chopped parsley

salt & pepper

Mash the eggs and mix with the mayonnaise, onion, parsley and seasoning.  Divide between the celery pieces and serve.

Marinated Carrots

Marinate chunky carrot fingers in grated rind and juice of 1 orange.  Leave overnight in the fridge to absorb the orange flavour then drain & serve.

Stuffed Mushrooms

Wipe clean, 1 button mushrooms.  Remove stalks and chop finely.  Mix with 75g extra light philly and a squeeze of lemon juice.  Spoon back into mushroom caps.

Top with a little red or black lumpfish roe if you want.

Mini Pork and Mango Rissoles

These meaty nibbles make ideal party food and are great for children. You can substitute minced turkey or chicken for the pork.

Core points per recipe: ½

Points per recipe:  15

450g (1lb) lean minced pork

1 small onion, finely chopped

1 garlic clove, crushed

2 teaspoons ground coriander

2 teaspoons ground cumin

1 tablespoon mango chutney

2 tablespoons chopped fresh parsley

1 teaspoon salt

1 tablespoon tomato purée

Preheat the oven to 190°C, 375°F, Gas Mark 5.

Place all the ingredients in a large bowl and mix well.  Mould the mixture into 16 small balls, each about the size of a golf ball, and place on a non-stick baking tray.

Bake in the oven for 20-25 minutes. Serve hot or cold

Salmon & Prawn Rolls

Stir 125g peeled chopped prawns and the grated rind of ½ orange into 2 tbsp reduced calorie mayonnaise or extra light philly.  Season with black pepper.  Spread a little of the mixture onto each of 10 strips of smoked salmon and roll up into neat bundles.

Slice if the bundles are too large.

Bean & Ham Bundles

Lightly cook 150g  french beans.  Drain then make into bundles of about 4 beans each.  Wrap a thin strip of parma ham around each bundle

Radish & Onion Sticks

Cut the green bits from 10 spring onions, trim, cut lengthways into thin strips and put into iced water to curl.

Trim the root from the onions and tread onto cocktail sticks with a trimmed radish.  Shake excess water from spring onion curls and wind around the veg on the stick.

Basil & Houmous Crostini

Makes 8

Points per serving: 1½

Cut 4 x 50g slices from a part baked ciabatta loaf, cut these pieces in half.  Use 1 tbsp olive oil to brush over the 8 pieces, then spread with a little crushed garlic.

Toast, then top each one with a slice of tomato and cucumber and 15g reduced fat houmous.  Garnish with basil or rocket leaves.

Mexican Bean Bites

Makes 50

Core recipe

Points per recipe: 6

2 red peppers

2 x 400g cans red kidney beans, rinsed and drained

1 small red onion, finely chopped

2 cloves garlic, crushed

4 tbsp chopped fresh coriander

1 -2 tbsp jalapeno chillis in brine, drained and chopped

frylight

227g can chopped tomatoes

½ tsp smoked paprika

Place peppers under a hot grill and cook, turning them until blackened and blistered all over.

Meanwhile put the beans in a food processor and blend for about 20 seconds or until coarsely chopped but not pureed.  Tip into a bowl and mix in the onion, garlic, coriander, jalapenos and season well.  Form into 50 small balls.  These can be refrigerated at this point.

Place grilled peppers into a plastic bag and leave to cool.  Remove the skin and seeds.  Roughly chop and put into the food processor with the chopped tomatoes and paprika.  Blend until smooth.  Pour into a small pan, season and heat gently.

Spray a large pan with frylight and add the bean bites in batches.  Warm for 3-4 mins, rolling them gently in the pan to heat through. 

Serve with the red pepper sauce.

Fragrant Cheese Bites

Flavour 50g extra light philly with a few drops of rosewater.  Place a tsp of the mixture onto crackers, or pieces of crispbread & decorate with a frozen, thawed & drained raspberry.