HOMEMADE LOVING'S - Party Snacks - Your Kids Will Surely Love It!

Two kinds of potato skewers Two kinds of potato skewers Ingredients for 4-6 portions 750 g small potatoes 200 g beef hip steak some stems oregano and thyme 1 organic lime (grated peel and juice) 7 tbsp oil salt and black pepper from the mill 1 glass (280 g) of stuffed small peppers 1 avocado (approx. 200 g) 100 g cooked ham (in thin slices) Basil to garnish wooden skewers preparation Wash the potatoes well and cook in boiling water for about 15 minutes. Wash the meat, dab dry and cut into strips. Wash the herbs, dab dry and chop finely, except for a little oregano for garnishing. Mix meat with herbs, lime peel and 1 tablespoon oil, season with pepper and chill. Drain the potatoes, rinse with cold water and peel. Allow to cool. Drain the paprika. Cut the avocado in half, remove from the stone and the skin. Cut into slices and sprinkle with lime juice, chill. Heat 4 tablespoons of oil in portions in a pan. Fry the potatoes in portions until golden brown. Season with salt. Drain on kitchen paper. Heat 2 tablespoons of oil in a pan, fry the meat for 2-3 minutes while turning. Season with salt. Spit ham and paprika on half of the potatoes. Skewer meat and avocado on the other half. Garnish with set aside oregano and basil.

Potato and minced meat skewers with feta dip Potato and minced meat skewers with feta dip Ingredients for 20 skewers 1 roll (from the day before) 10 small new potatoes 3-5 tbsp oil coarse + fine salt and pepper from the mill 2-3 tablespoons herbs of Provence 1 medium onion 400 g mixed chopped meat 1 egg (size M) 2 teaspoons mustard 100 g feta cheese 2 tbsp salad mayonnaise 200 g whole milk yoghurt 3 tsp seasoning mix "Dip Quick" herb-garlic Basil to garnish 20 wooden skewers preparation Soak bread rolls in water. Wash potatoes thoroughly and halve lengthwise. Brush baking tray with 1-2 tablespoons oil and sprinkle with coarse salt and 1-2 tablespoons herbs. Place the potatoes with the cut surface on top. Bake in a hot oven (electric cooker: 175°C/Circulating air: 150°C/Gas: Stage 2) for approx. 40 minutes. Peel and chop the onion. I'm going to put out a bagel. Knead both with minced meat, egg, mustard, 1 tablespoon herbs, salt and pepper. Form 20 balls with moistened hands. Fry for approx. 8 minutes in 2-3 tbsp hot oil all around. For the dip, crumble the feta finely. Mix with mayonnaise, yoghurt and "Dip Quick" spice mixture. Remove meatballs and potatoes. Skewer one ball on each half of the potato. Garnish with fetadip and basil.

Cheese kebabs with olives and cherry tomatoes with mustard dip Cheese kebabs with olives and cherry tomatoes with mustard dip Ingredients for 12 skewers 400 g mountain cheese 12 cherry tomatoes 24 pitted green olives salt and coloured pepper from the mill 75 g sour cream 1 tbsp honey 2 tbsp coarse mustard 12 wooden skewers preparation Cut the cheese into 24 cubes. Wash and halve the tomatoes. Put cheese cubes, olives and tomatoes alternately on skewers and season with coloured pepper. For the dip, mix sour cream, honey and mustard and season with salt. Skewers and sour cream.

Tandoori chicken bacon skewers on a colourful salad Tandoori chicken bacon skewers on a colourful salad Ingredients for 4 portions 1-2 tsp Tandoori powder 1 tbsp whole milk yoghurt 400 g chicken fillet 1 small red onion 1 large tomato 1/2 small yellow pepper 2 baby roman salads 4 slices breakfast bacon 2 tbsp oil 4 tablespoons basil vinaigrette salt and pepper from the mill 1 pinch of sugar 8 wooden skewers preparation Mix Tandoori powder and yoghurt. Wash chicken fillet, dab dry and cut into cubes. Mix chicken cubes and Tandoori mix and chill for about 30 minutes. Peel the onion and cut into thin slices. Wash and clean the tomato and cut into thin slices. Clean, wash and cut the peppers into strips. Clean and wash the salad and cut the leaves into strips. Cut the bacon slices into 4-5 pieces each. Spread the chicken cubes and bacon pieces on 8 skewers. Heat the oil in a pan and fry the skewers for 6-8 minutes while turning. Mix salad, vegetables and vinaigrette in a bowl and season with salt, pepper and sugar. Arrange salad and skewers in glasses.

Mozzarella caprese skewers Mozzarella caprese skewers Ingredients for 20 skewers 20 yellow cherry tomatoes 20 red cherry tomatoes 5 slices Parma ham (50 g) 5 slices fennel salami (25 g) 2 packs of mozzarella balls (150 g each = 20 pieces) 1 tbsp olive oil 1 tsp coarse sea salt coarse pepper from the mill 20 wooden skewers preparation Clean, wash and dry the tomatoes. Cut slices of ham and salami in half lengthwise. Drain and drain the mozzarella balls. Wrap 1/4 of the mozzarella balls with ham and 1/4 of the balls with salami. Wash basil, shake dry and pluck leaves from stalks. Shorten the skewers. Alternate the skewers with 2 mozzarella balls, 2 tomatoes and basil. Arrange on a plate and drizzle with olive oil. Season with coarse salt and pepper.

Snack and prawn sticks with Asian cucumber salad Snack and prawn sticks with Asian cucumber salad Ingredients for 4-6 portions 2 large salad cucumbers 1/2-1 Chilli pepper (e.g. red) 6 tbsp white wine vinegar salt and pepper from the mill 1 pinch of sugar 9 tbsp oil 1 onion 250 g mixed chopped meat 1 egg yolk or 1 tbsp quark 1 tbsp breadcrumbs 1 pinch curry 12 ready-to-cook raw shrimps (approx. 250 g) 1/2 fret/potty coriander 12 wooden skewers preparation Wash the cucumbers, cut off 6 thin slices and set aside. Peel and chop the rest. Clean, wash and finely chop the chilli. Peel the ginger, chop finely. Mix everything with vinegar, salt, pepper, 1 pinch sugar and 6 tablespoons oil. Peel and chop the onion. Knead with minced meat, egg yolk and breadcrumbs. Season with salt, pepper and 1 pinch of curry. Form into 12 small balls. Fry in 2 tbsp. hot oil all around for approx. 6 minutes. Drain on kitchen paper. Cut shrimps lengthwise at the back. Remove the dark intestine. Wash the shrimps and pat dry. Fry in 1 tablespoon of hot oil for approx. 3 minutes while turning. Season with salt and pepper. Wash and pluck the coriander. Put on 6 skewers 2 meatballs each, some coriander and 1 slice of cucumber, on the remaining 2 shrimps each. Add the rest of coriander to the cucumber salad. Arrange everything in glasses.

Tomato and Mozzarella skewers Tomato and Mozzarella skewers Ingredients for 6-8 portions 1 slice of toast bread 1 small onion 500 g mixed minced meat 1 egg (size M) 1 tbsp tomato paste salt and black pepper from the mill 2 tbsp oil 1 bowl (150 g) mini mozzarella balls 200 g cherry tomatoes 1 bunch basil wooden skewers preparation Soak toast in cold water. Peel and finely chop the onion. Squeeze out the bread well. Knead with minced meat, onion, egg and tomato paste. Season with salt and pepper. Shape the chopping mass into small balls. Heat the oil in a pan, fry the balls in two portions while turning for 6-8 minutes. Drain on kitchen paper and leave to cool. Drain the mozzarella. Wash the tomatoes and basil and pat dry. Place meatballs, mozzarella, tomatoes and basil leaves alternately on small skewers. It goes well with bread.

Melon and ham skewers Melon and ham skewers Ingredients for 8 skewers 4 mint stalks 1/2 honeydew melon 1 Cantaloupe melon 16 slices Parma ham 50 g white balsamic cream 8 wooden skewers preparation Wash mint, pat dry and pluck leaves. Halve the whole melon. Remove the melon seeds. Cut the melon halves into 8 slices each. Cut the melon slices from the skin and quarter them. Remove the Cantaloupe slices from the skin and cut in half. Alternate pieces of melon and Parma ham with mint leaves on wooden skewers. Pour the balsamic cream over the skewers.

Cheese sticks with grapes Cheese sticks with grapes Ingredients for 1 serving 50 g low-fat Gouda cheese (16 % fat) 5 grapes 1 stalk parsley 1 gherkin preparation Cut the cheese into 5 pieces. Wash the grapes and parsley and pat dry. Cut the gherkin diagonally into 5 slices. Spit one grape, one slice of corniche and one slice of parsley on each cheese cube.