More buffet ideas

Stuffed Cherry Tomatoes

Core Recipe

Points per recipe: 9  (4 pieces per 1 pt)

36 cherry tomatoes

salt & pepper

3 eggs

2 tbsp chopped fresh parsley

½ tbsp capers

200g reduced fat cottage cheese

cayenne pepper

1 tbsp chopped fresh chives

1 tbsp chopped fresh basil

1 clove garlic

100g smoked haddock fillet, cooked

75g extra light philadelphia

lemon juice

Carefully cut the tops off the tomateos, and scoop out the insides using a teaspoon.  Season inside with salt & pepper and turn the tomatoes upside down on a wire rack to drain for half an hour.

Beat the eggs with 1 tbsp parsley, capers and cayenne pepper.  Make scrambled eggs, as usual.  Stand in a pan of iced water to cool.  Taste & adjust seasoning.

Drain cottage cheese, mix with chives, basil, crushed garlic, salt & pepper.

Flake the haddock, then porcess or mash with the philadelphia and lemon juice.  Add salt, cayenne pepper and remaining parsley.

Carefully fill 12 of the tomatoes with scrambled egg, 12 with the cottage cheese mixture and 12 with the haddock mixture.  replace the lids, at an angle to show the filling.

Choc-n-orange Dip

Core points per recipe: ½

Points per serving: ½

1 sachet Choc-n-Orange Options

150ml natural yogurt

Mix options with 2 tbsp hot water.  Cool and mix into the yogurt.

Serve with wedges of fruit to dip in.

Marinated Mushrooms

Core recipe

Points per serving: 0

225g mushrooms

75 ml cider vinegar

1 tbsp worcestershire sauce

1½ tsp soy sauce

Halve the mushrooms if they are large and place in a bowl. 

Put vinegar, worcestershire sauce and soy sauce into a pan, bring to the boil and pour over the mushrooms.  Leave to cool, cover and refigerate.

Will keep for 6 days.

Savoury Cocktail Mushrooms

Core points per recipe: 3½

Points per recipe: 4

200g mushrooms

25g onion, grated

2 tbsp Parmesan cheese, grated (3½ pts)

25g extra light Philadelphia (½pt)

2 tbsp chopped fresh parsley

salt pepper and paprika

Heat oven to Gas 5/375ºF/190ºC

Remove stalks from mushrooms, chop stalks and mix with the rest of the ingredients.

Spray a non stick cooking sidh with frylight spray.  Divide the stuffing between the mushroom caps and put them stuffing side up into the dish.

Bake for 10 mins.  Spear with coctail sticks and serve warm.

Mini Savoury Kebabs

Makes 8

Core points per kebab: 1

Points per kebab: 1

Thread 8 short bamboo skewers with cherry tomatoes, chunks of cucumber, a large pitted green olive and a small piece of feta cheese (10g)

Spicy Hot Potatoes

Makes 20

Core recipe

20 new potatoes
Fry light
Garlic
Small red chilli
½ tsp. ground cumin
½ tsp. ground coriander
2 tbsp. freshly chopped coriander

Heat oven to 200ºC/400ºF/Gas 6

Put the potatoes in a roasting tin and spray with frylight. Crush the garlic and slice the chilli, add the cumin and ground coriander, mix well together and sprinkle over the potatoes. Bake for 30 minutes.

Remove from the oven and toss in the fresh coriander and serve skewered onto cocktail sticks.

Noodle Twiglets

Core recipe

1 Packet Blue Dragon Crispy Noodles (Blue Box 125g)

1 teaspoon Marmite

Frylite

Turn oven up to highest temperature.  Mix 1 tsp Marmite with about 1 tbsp water in a bowl.  Add in about a quarter of a pack of crispy noodles and mix well until all noodles are coated.

Spray a baking sheet with frylite and spread the noodles so that none overlap.  Give another quick spray with frylite.

Bake for about 5 mins but check after 3 mins.  They should turn golden brown and puff up to about 3-4 times their original size.

Alternatively - just bake without the marmite for nice snack  Or add paprika or whatever spice/seasoning you like.

Roast Vegetable Kebabs

Makes 10

Core recipe

Points per serving: 0

1 courgette
1 red and 1 yellow pepper
Garlic
Rind and juice of a lemon
Salt and Pepper
Fry light
3 tbsp. Freshly chopped parsley

Heat oven to 200c/400f/gas 6
Chop the courgette and peppers into chunks and place in a roasting tin.
Crush the garlic, mix with the lemon rind, juice and seasoning. Pour over the veg and spray with fry light and bake for 20-25 minutes until cooked.
Sprinkle with parsley, divide between 10 cocktail sticks and serve hot.