Finger Foods

Finger Foods, Salads, Sides & Starters, Toddler Easy, Vegetable Dishes
May 8, 2024 Leave a comment In Finger Foods, Salads, Sides & Starters, Toddler Easy, Vegetable Dishes

Artichoke Ingredients

  • 2 jars @sadaf_foods chargrilled artichokes in oil
  • 3 garlic cloves, crushed
  • 1 tbs parsley, chopped
  • 1 tbs dill, chopped
  • Baguette crostini, for serving

Goat Cheese Yogurt Spread Ingredients

  • 4 oz goat cheese
  • 1/4 cup Greek yogurt
  • 2 garlic cloves, crushed
  • The zest of 1/2 lemon
  • 1/2 tsp salt
  • 1 tbs water

Directions

  • Preheat air fryer to 390 F;
  • Drain artichokes as you reverse about 3 tbs of the oil; pour artichokes to an oven safe dish, add garlic, parsley and dill; mix well and air- fry for 10 minutes;
  • In the meantime add goat cheese, yogurt, garlic, lemon zest, salt and water to a food processor and give it a blitz;
  • Spread the goat cheese mixture over a plater, place artichokes on top, finish with fresh black pepper, lemons and enjoy with baguette crostini
Dessert, Finger Foods, To Try
December 21, 2022 Leave a comment

Ingredients

  • 302 grams unsalted butter
  • 93 grams confectioners’ sugar
  • 3.5 grams kosher salt
  • 302 grams all-purpose flour
  • 1/8 cup regular or raw sugar, for sprinkling

Directions

  1. Cut the cold butter and reserve at room temperature to temper slightly. Line a 13×9-inch baking sheet or baking dish with parchment paper.
  2. Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients.
  3. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough.
  4. Dump the dough into the baking sheet or dish and spread it evenly to the corners. Cover with plastic wrap and chill overnight.
  5. The next day, heat the oven to 300°F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes.
  6. Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.
Finger Foods, Snack
November 11, 2022 Leave a comment

Ingredients

  • 1 King’s Hawaiian Bread Round

Cream Cheese Filling Ingredients

  • 8 oz cream cheese (room temperature)
  • 1/4 cup of granulated sugar

Garlic Butter Soak Ingredients

  • 1 cup of unsalted butter (melted, 2 sticks)
  • 1/2 cup of whole milk (or half and half or cream)
  • 2 Tbsp of granulated sugar
  • 4 Tbsp of garlic (minced or grated)
  • 1 1/2 Tbsp of dry parsley flakes
  • 2 large eggs
  • Salt to taste (you can salt the butter mixture or you can sprinkle the rolls after they come out of the oven–if sprinkling, I use fleur de sel, otherwise, Kosher Salt)

Directions

  • Combine the cream cheese filling with the sugar and put it in a ziplock and set aside until needed to pipe–cut the tip pea-size if using for slider rolls, larger if using the round loaf
  • In a large bowl, mix all the ingredients for the garlic butter but make sure not to cook the eggs; warm only and set aside until needed
  • Cut the King’s Hawaiian bread horizontally without cutting through to make a “flower” with 8 equal wedges
  • Dunk the bread into the garlic butter soak and let the excess drain
  • Put the bread on a baking sheet and pipe the cream cheese filling in the middle
  • Preheat the oven to 400 degrees and bake for 8-10 minutes or until the bread is crispy and golden

NOTE: 

  • I double the recipe for both the filling and butter (the butter can get away with 1 recipe but it makes it easier to dunk if you have more)
  • I typically use half the sugar for both the cream and the butter
  • Enough for 2×24 party pack rolls of King’s Hawaiian sliders (Costco Pack which has since changed to 2×16)
  • Do not double pipe the bread; too much cream isn’t as good
  • Do not cut too deep, the bread falls apart, cut enough for 1 layer of pipe
  • Dunk in top down and lift and let the excess coat the rest of the bread
  • Do not cook longer than 10 minutes; don’t wait for it to brown; take it out at 10 minutes and let it cool
Finger Foods, Snack
November 11, 2022 Leave a comment

Ingredients

  • 2 Potatoes
  • 1/2 cup cornstarch
  • 1/4 cup grated cheese
  • 1 tsp of salt
  • 2 tsp of garlic powder

Directions

  • Peel the potatoes and cook until tender (chop into big pieces to make it took faster)
  • Mash the potatoes and mix in the cheese, salt, garlic powder and corn starch
  • Take the “dough” and flatten it (you can put it in a ziplock bag and flatten it in the bag)
  • Freeze for 30 minutes
  • Slice the “dough” into long strips and fry in hot oil until crispy
Dessert, Finger Foods
September 25, 2020 Leave a comment

Ingredients

  • 200 grams softened butter
  • 1 cup granulated sugar
  • ½ tsp vanilla flavoring
  • 2 large eggs
  • 3 cups arrowroot flour
  • 1 cup all purpose flour
  • 2 tsp baking powder

Method

  • Preheat the oven at 300F degrees Fahrenheit
  • In a mixing bowl combine softened butter and granulated sugar with a hand or stand mixer.
  • Add vanilla flavoring.
  • Beat in the egg one at a time.
  • Cream the wet ingredients together until light and fluffy.
  • Set aside.
  • In a large mixing bowl sift together the arrowroot flour, all-purpose flour and baking powder.
  • Whisk until mixed well.
  • Stir in the wet ingredients gradually.
  • Mix until it has formed a soft dough.
  • Roll ½ tbsp of dough on your hand.
  • Put it on a non-stick baking pan or baking sheet then press it with the back of a fork. If you have a cookie press, feel free to use it.
  • Place an inch apart from each other
  • In a preheated oven, baked at 300F degrees Fahrenheit for 10 minutes.
  • Let it cool on the pan for 5 minutes and then transfer into a wire rack to cool completely.
Finger Foods, Salads, Sides & Starters, Seafood, Vegetable Dishes
September 14, 2019 Leave a comment

Ingredients

  • 1 lb sweet potato, peeled & cut into bite-sized pieces
  • 1 tbsp vegetable oil, plus 2 tbsp extra
  • 1 small onion, diced
  • 8.8 oz piece salmon, cut into small bite-sized chunks
  • 1 tbsp soy sauce
  • ¼ cup finely sliced spring onion
  • 2 cups panko breadcrumbs
  • 1 cup plain flour
  • 2 eggs, lightly whisked
  • sea salt
  • sweet chilli sauce and/or mayonnaise to serve

Directions

  1. Cook the sweet potato in boiling salted water for 10-15 minutes or until tender.
  2. In the meantime, heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the onions and season with salt. Cook, stirring every so often, for 10 minutes or until the onion is soft and translucent. Add the salmon and cook for 2-3 minutes or until just cooked through. Add the soy sauce and stir-fry until the soy sauce has evaporated. Transfer the salmon mixture to a large bowl. Add the cooked and drain sweet potato to the same bowl. Use a wooden spoon to roughly mash the mixture.
  3. Onto a baking tray lined with baking paper, spread the mixture out into a 3cm high rough rectangular shape.  Refrigerate for 45 minutes to an hour to allow the mixture to cool down and firm up.
  4. In the meantime, heat the remaining 2 tablespoons of oil in a wok or frying pan over medium-high heat. Add the panko breadcrumbs and stir-fry until golden brown. Transfer to a large plate or tray.
  5. Preheat oven to 180°C/360°C.
  6. When the sweet potato is cool, use a butter knife to cut the slab into roughly 30 pieces. Place the flour and eggs into separate large bowls or trays. Scoop up a piece of the mixture and drop it into the flour. Use your hands to shape it into a rough cylinder. Then drop it into the egg. Use 2 forks to coat all over with the egg. Then drop the piece into the breadcrumbs and use your hands to form a cylinder or croquette shape. Place onto a baking tray lined with baking paper. Repeat with remaining mixture.
  7. Bake for 10-15 minutes or until the crust is crispy. Serve with your choice of dipping sauces.

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