More buffet ideas

Pate Bites

Makes 15

Core recipe

1 red pepper

400g can chick peas, drained

finely grated rind & Juice of 1 lemon

3 tbsp freshly chopped coriander

salt & pepper

1 small red onion, finely chopped

½ cucumber, sliced (quite thickly)

1 red chilli, finely sliced, to garnish

De-seed the pepper and roast at Gas6 for 20 mins.

Place in a food processor with the chick peas, lemon juice, rind, 2 tbsp coriander and seasoning and blend until smooth.

Add the onion and fold in.

Top the cucumber slices with the pate and serve sprinkled with the remaining coriander and garnish with chilli.

Mock Guacamole Cups

Makes 16

Core recipe

7oz frozen peas thawed
2 tbsp. Quark
1 tbsp. fresh chopped mint
1/2 tsp chilli powder
1 tbsp. finely chopped red onion
1 tbsp. finely chopped red pepper
8 small tomatoes
salt and pepper
strips of red pepper to garnish

Put peas, quark, mint, chilli in a blender. Blend until almost smooth.

Place in a bowl. Mix in red onion and pepper and season.

Halve the tomatoes, deseed and put upside down on kitchen paper to drain.

To serve spoon the pea mixture into a tomato half and garnish with thin strips of red pepper

Ham and Asparagus Roll-Ups

Makes 20

Core recipe

4oz virtually fat free cottage cheese

1 teaspoon snipped chives

1/2 small yellow pepper, finely chopped

salt and pepper

8oz baby asparagus spears

4oz wafer thin lean ham (remove any fat)

Mix cottage cheese with chives and pepper, season to taste.

Cook asparagus until just tender. Drain. Refresh in cold water, drain again. Leave to cool.

Cut ham into 20 slices. Spread each slice with a little of the cheese mixture.Place an asparagus spear on top and roll up like a cigar.

Chill thoroughly before serving.

Chick Pea Nuts & Bombay Mix

Core recipe

400g tin of chick peas
Dried Noodles (uncooked)

Preheat the oven to Gas 5

Drain a can of chick peas. Gently take away excess moisture using kitchen roll and then spread the chick peas out on a baking tray. Spray with Fry Light and sprinkle with salt.

Bake for approximately 20 minutes until crisp but not burnt.

For a variation on Bombay Mix, sprinkle the chick peas with cajun seasoning before baking, and when cooked add them to a smashed up packet of noodles. You can then sprinkle this mixture with curry powder or any spicy seasoning of your choice.

Carrot and Lentil Pate

Core recipe

4oz split red lentils                

4oz carrots grated

1 onion chopped                   

2 cloves garlic crushed

Frylight                                 

grated rind and juice of half a lemon

1 tsp dried thyme                 

1oz fromage frais (v. low fat)

salt and pepper

Cook lentils in boiling water for 10 mins, add carrots cover and simmer for 10 more mins.

Fry onion and garlic in Frylight for 5 mins, then add lemon juice and rind and thyme.

Continue to cook for 3 mins.

Drain lentil mixture thoroughly, beat in fromage frais. Stir in the onion mixture and season well.

Chill for 1 hour before using.

Salmon and Spring Onion Tarts

Serves 4

Points per serving: 4

4 medium slice bread, from a medium-cut large loaf, crusts removed
25 g low-fat spread, (1oz), melted
1 spray low-fat cooking spray
6 portion spring onions, trimmed and thinly sliced
1 can drained red salmon, (213g)
1 medium egg(s)
50 g low-fat soft cheese, (1 3/4oz)
1 pinch salt, or to taste
1 serving pepper, black, freshly ground

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

Use a rolling pin to flatten the slices of bread. Brush them with the low fat spread. Place them in 4 Yorkshire pudding tins or muffin tins, pressing them in carefully to fit.

Spray a non-stick frying pan with low fat cooking spray and cook the spring onions for 2 - 3 minutes, until softened. Share them between the bread cases.

Remove the skin and bones from the salmon, then break the salmon into chunks. Share between the tarts.

Beat the egg with the soft cheese. Season, then spoon into the tarts. Bake for about 15 - 20 minutes, until set. Serve warm or cold.

Goats Cheese and Pimento Nibbles

Makes 10

Points per serving: 2 (both plans)

10 x 2cm (¾") slices of French bread

3 tbsp sun-dried tomato paste

150g goats cheese

60g canned pimento or red pepper

salt & pepper

fresh herbs to garnish

Spread the French bread with the sun-dried tomato paste, then top each slice with an equal amount of goats cheese.  slice the pimento into thin strips and arrange over the cheese.

Preheat the grill.  Grill the nibbles until the cheese melts.  serve warm, sprinkled with fresh herbs.

Juicy Chicken Sticks

Makes 20

Core recipe

Points per serving ½

4 medium chicken breasts, skinless & boneless

2 tbsp soy sauce

1 tbsp lemon juice

1 red pepper, deseeded & cut into chunks

1 yellow pepper, deseeded and cut into chunks

salt & pepper

Cut each chicken breast into 10 chunks.  Mix soy sauce and lemon juice in a bowl and add the chicken.  Season, cover and leave to marinate for at least 30 mins.

Thread chicken onto cocktail sticks alternating pieces with chunks of red & yellow pepper.  Cook under a hot grill, turning once or twice until cooked, basting occasionally with the remaining marinade.  Serve hot.