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

Ingredients for 4 portions

4 slices sandwich toast

1 clove of garlic

5 stalks chives

5 stalks parsley

50 g roasted pickled red peppers

125 g double cream fresh cheese

salt and pepper from the mill

cling film

wooden skewers

preparation

Cut off the toast bark. Peel and chop the garlic clove. Wash chives and parsley and shake dry. Cut the chives into rings and finely chop the parsley leaves. Drain the paprika and dice finely.

Stir the cream cheese until smooth, season to taste with salt and pepper. Halve the cheese mixture. Mix herbs and garlic in one half and paprika in the other half.

Place each slice of toast between the foil and roll flat with the cake roll. Coat two slices with herb cream cheese, coat two slices with paprika cream cheese. Roll up toast slices tightly and wrap firmly in foil. Refrigerate rolls for approx. 30 minutes.

Remove cling film and cut rolls into 1 cm thick slices. Stick on wooden skewers and arrange in glasses.

Ingredients for 4 portions

2 beef steaks (approx. 300 g)

2-3 tbsp soy sauce

1 tsp brown sugar

3-5 tbsp oil

1 shallot or small onion

100 g tomato ketchup

75 g plum puree

½-1 TL Sambal Oelek

salt and pepper from the mill

1 pinch of sugar

100 g mixed lettuce (for B. Rocket and lamb's lettuce)

2 tbsp white balsamic vinegar

1-2 tbsp sesame seeds

wooden skewers

preparation

Dab the steaks dry, cut into small cubes and stick them on skewers. Mix soy sauce, brown sugar and 1-2 tablespoons oil. Put it on meat skewers. Cover and chill for approx. 30 minutes.

Peel the shallot, chop it. Mix with ketchup, plum puree and Sambal Oelek. Season to taste with salt and sugar. Clean, wash and drain the salad. For the marinade beat vinegar, 1 pinch sugar, salt, pepper and 1-2 tablespoons oil.

Roast the sesame seeds in a pan until golden brown and remove. Heat 1 tbsp oil in the pan. Fry the skewers in it for 2-3 minutes. Remove and sprinkle with sesame seeds.

Mix salad and marinade and divide into four plates. Arrange the meat skewers on top and serve with the plum dip.

Ingredients for approx. 20 pieces

16 eggs (size M)

4 slices of farmhouse bread (approx. 250 g)

800 g meat loaf

2-3 tbsp butter

2-3 tbsp oil

1 bunch parsley

200 g salad mayonnaise

200 g sour cream

salt and pepper from the mill

wooden skewers

preparation

Boil the eggs hard. Rinse, peel and let cool. Cut the bread into 4-5 pieces. First cut the meat loaf into thick slices, then into approx. 20 pieces.

Heat the butter in a large pan. Roast the bread on each side until golden brown. Fry the meat loaf in the hot oil until golden brown on each side.

Wash and finely chop the parsley. Put some parsley aside to garnish. Chopping eggs. Mix with mayonnaise, sour cream and parsley. Flavour the egg cream with salt and pepper.

Brush the bread pieces with some egg cream. Put the meat loaf on top and sprinkle with the rest of the parsley. Other egg cream is sufficient.

Ingredients for 4 portions

1 small onion

1 large ripe mango

½-1 red chili pepper

3-4 tbsp oil

3-4 tbsp light balsamic vinegar

1-2 tablespoons honey

salt and pepper from the mill

24 prawns (approx. 500 g fresh or frozen; without head and shell)

3-4 basil stems

8 wooden skewers

preparation

Peel the onion and dice it very finely. Peel the mango. Cut the flesh from the stone and dice very finely. Cut the chilli lengthwise, core, wash and finely chop them.

Heat 1 tablespoon of oil. Brown the onion and chilli. Steam mango cubes for approx. 2 minutes. Stir it from time to time. Stir in vinegar and honey. Simmer for another 2-3 minutes. Season to taste with salt and pepper. Let the chutney cool down.

Defrost frozen shrimps. Peel the shrimps, remove the hide, wash and dab dry well. Put 3 shrimps on 1 skewer each.

Heat 2-3 tbsp oil. Fry the shrimp skewers in it for 3-4 minutes. Season with salt and pepper. Wash the basil and, except for a little, cut into strips. Stir under the chutney. Do everything. Garnish with basil.

Ingredients for 6 portions (12 skewers)

600 g turkey breast

2 tbsp olive oil

salt and pepper from the mill

150 g mushrooms

200 g cherry tomatoes

1/2 mango (approx. 250 g)

12 cocktail skewers

preparation

Wash the meat, dab dry and cut into bite-sized cubes. Heat 1 tablespoon of oil in a pan. Brown the meat in it for 4-5 minutes, season with salt and pepper. Mushrooms clean and clean. Remove the meat and allow to cool.

Add 1 tablespoon oil and mushrooms to the pan. Fry the mushrooms in a pan for approx. 5 minutes until golden brown. Meanwhile, wash the tomatoes and pat dry. Add the tomatoes to the pan and fry over high heat for approx. 1 minute. Season with salt and pepper, remove and allow to cool.

Meanwhile, peel the mango, cut the flesh from the stone and dice. Place mango, meat, mushrooms and tomatoes on cocktail skewers, arrange on a plate and garnish with rosemary. Sambal Oelek to it.

Ingredients for 8 portions

4 chicken fillets (à approx. 150 g)

2 red chillies

150 ml + 3-4 tbsp oil

2 tbsp + some Sambal Oelek

2 tbsp soy sauce

2 tbsp brown sugar

1 medium onion

1 clove of garlic

1 organic lime

1 can (400 ml) coconut milk

150 g piece peanut butter

salt and pepper from the mill

16 metal skewers

preparation

Wash the meat, pat dry and cut into a total of 16 long strips. Stick strips of meat wave-shaped on metal skewers. Cut chilli peppers lengthwise, remove seeds. Finely chop the pods. Mix 150 ml oil, 2 tbsp Sambal Oelek, soy sauce, half of the chilli and sugar well and pour over the meat. Marinate meat in it for approx. 1 hour, turning once.

Meanwhile peel onion and garlic and dice finely. Wash lime hot, peel in zest, cut finely. Halve the lime, squeeze the juice.

Heat 1 tbsp oil in a saucepan. Brown the onion, garlic and the rest of the chilli. Add coconut milk and peanut butter and bring to the boil while stirring. Flavour with lime juice, lime peel and a little Sambal Oelek.

Heat 2-3 tbsp oil in a large pan. Add 3 portions of Saté skewers and fry for 3-4 minutes on each side. Season with salt and pepper. Peanut dip to the saté 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.