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

Cut the ham slices into 4 strips and fold them together. Pour the meat and zucchini into a sieve and drain well. Zucchini, meat and ham on skewers stick.

Heat the oil in 3-4 portions in a large pan, add the skewers and fry one after the other for about 5 minutes while turning. Season with salt and pepper. Keep warm. Arrange three skewers each sprinkled with lemon pepper in serving bowls. Garnish with coriander.

Ingredients for 12 skewers

1/2 bunch parsley

1/2 bunch chives

3-4 stems fresh sage

1-2 cloves of garlic

½-1 tsp dried thyme

10 tbsp olive oil

250 g feta cheese

150 g salami per piece

12 cherry tomatoes

Pepper from the mill

12 wooden shashlik skewers

preparation

Wash herbs and pat dry. Chop the parsley and cut the chives into fine rolls. Pluck the sage leaves from the stems. Peel the garlic and press it through a garlic press. Mix parsley, chives, thyme, garlic and oil. Cut the feta and salami into 12 cubes each. Wash and drain the tomatoes.

Place 1 cheese cube, 1 salami cube, 1 cherry tomato and 12 sage leaves on 1 skewer each. Place the skewers on a deep plate and spread the herb-oil mixture over them. Turn the skewers in it. Allow to infuse for approx. 1 hour. Cover and chill until serving. Grind some fresh pepper over it.

No good party without tasty food. The hit on every buffet are delicious sandwiches. There are no limits to the imagination when it comes to covering. Small slices of bread of all kinds or puff pastry are suitable as a basis for cutlets. The cut topping offers endless possibilities - whether classic topping with cheese, ham and egg or refined topping with raw tuna, scallops or avocado cream - all these cuts are delicious. So don't bother with the canapé.

Ingredients for 8 pieces

100 g cooked sea ice-cream prawns (refrigerated shelf)

1/2 bunch dill

1 tbsp lemon juice

35 g baby spinach leaves

4 slices sandwich toast

4 tbsp butter

200 g smoked salmon, sliced

8 tsp horseradish (glass)

small lemon slices to garnish

preparation

Wash and drain the shrimps. Wash dill, shake dry. Pluck off the flags and chop finely, except for something to garnish. Mix shrimps with lemon juice and dill. Wash the spinach and drain well. Halve bread slices diagonally and spread with butter.

Cut the salmon into broad strips and mix into the prawns. Spread the spinach on the breads. Put the salmon-shrimp mixture on top. Place 1 teaspoon of horseradish on each side. Garnish with lemon wedges and set aside dill.

Ingredients for 4 portions

2 chicken fillets

1 tsp oil

salt and pepper from the mill

1 bunch rocket (rocket)

100 g cherry tomatoes

1 clove of garlic

5 tbsp cream yoghurt

3 tbsp Sylter salad cream (for B. by Thomy)

3 tbsp black olives (in slices)

4 large slices mixed rye bread

preparation

Wash the meat, dab dry, dice finely. Fry in hot oil for 4-5 minutes, season with salt and pepper. Clean, wash, drain and chop the rocket. Wash and quarter the tomatoes.

Peel garlic, chop finely. Mix with yoghurt and salad cream. Season with salt and pepper. Mix prepared ingredients and olives with yoghurt sauce. Toast bread in a toaster. Spread the chicken salad on the breads.

Ingredients for 4 pieces (starter rings Ø 8 cm)

2-3 carrots

2 small courgettes

1 bunch radish

50 g crispbread

50 g butter

2 sheets gelatine

200 g low-fat cream cheese

150 ml milk

salt and pepper from the mill

3 tsp breadcrumbs

1 egg (size M)

1/4 bed of garden cress to garnish

cling film

preparation

Peel and wash the carrots. Clean and wash courgettes and radishes. Grate the prepared vegetables separately and mix separately in bowls with 1/4 teaspoon salt each.

Finely chop the crispbread. Melt butter and mix with crispbread. Moisten a small flat plate or board. Lay foil flat on top. Place 4 starter rings (approx. 8 cm Ø) on top. Spread the crispbread crumbs in the rings and press firmly down, chill.

Soak the gelatine. Mix cream cheese and milk to a liquid cream, season with salt and pepper. Place vegetables one after the other on a sieve, squeeze out. Squeeze the vegetables again with kitchen paper and put them back in the bowls. Mix the vegetables with 1 teaspoon breadcrumbs.

Express gelatine, dissolve. Add 2-3 tablespoons of cream cheese cream to the gelatine. Stir the gelatine mixture into the rest of the cream. Place 1-2 tablespoons of cream on the crumb bases and chill for approx. 10 minutes. Spread a thin layer of radish on top, add 2-3 tablespoons of cream and chill for approx. 10 minutes. Repeat with other vegetables, finishing with a layer of cream. Refrigerate the tartlets for approx. 2 hours.

To serve, cook the egg for about 10 minutes in boiling water until hard, quench with cold water, peel and slice. Serve tartlets garnished with egg slices and cress.

Ingredients for 8 portions

12 dried and pitted dates

100 g walnut kernels

250 g flat bread

250 g creamy feta

8 tsp liquid honey

8 tsp olive oil

4 stems thyme

baking paper

preparation

Preheat oven (electric stove: 225 °C/Circulating air: 200 °C). Line a baking tray with baking paper. Cut the dates into slices. Coarsely chop the nuts. Cut bread into approx. 24 slices (à approx. 1⁄2 cm thickness).

Brush the bread slices with feta and place on the baking tray. Sprinkle with dates and nuts. Sprinkle with honey and oil.

Bake in the hot oven for 3-5 minutes. Wash the thyme, shake dry and remove the leaves from the stems. Sprinkle the breads au gratin with thyme.

Ingredients for 18 pieces

2 cans (185 g each) tuna fillets without oil

100 g capers

1 small onion

5 stalks parsley

100 g sour cream

salt and pepper from the mill

1 small red pepper

8-10 slices (approx. ½ cm thin) white bread

8-10 slices roast beef cold cuts

8-10 thin slices turkey breast cold cuts

Caper apples to garnish

preparation

Drain the tuna and capers. Peel and chop the onion. Wash parsley, shake dry and chop. Puree the tuna, 2⁄3 capers, onion, parsley and sour cream with a hand blender. Season to taste with salt and pepper.

Clean, wash and finely chop the peppers. Stir into the tuna cream with the remaining capers. Cut out approx. 18 circles (approx. 5 cm Ø) each from white bread and cold cuts.

Cover half of the bread with roast beef, the others with turkey breast. Pour the cream into a piping bag with a perforated spout. Spray on half of the bread approx. 3⁄4 of the cream. Place the rest of the sandwiches on top. Garnish with the rest of the cream and caper apples.

Ingredients for 4 portions (24 pieces)

1/2 bunch flat parsley

1 glass (340 g) grilled paprika in brine

1 pack (180 g) sheep's cheese light

4 slices (à approx. 40 g) egg white bread

12 thin slices (10 g each) of cottage ham

4 tomatoes

1 tbsp + 1 tsp olive oil

salt and pepper from the mill

preparation

Wash the parsley and pluck the leaves. Put some aside for the salsa. Drain the paprika. Put aside 100 g paprika for the salsa. Cut sheep's cheese, bread and paprika into 24 rectangles of equal size (approx. 1.5 x 6 cm). Cover the bread with cheese, parsley and paprika. Cut the ham in half lengthwise and wrap the pieces of bread in 1/2 slice each.