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

For the salsa, wash the tomatoes, quarter them, remove the core and dice the flesh. Dice the rest of the paprika as well. Finely chop the parsley. Mix parsley, tomatoes and paprika with 1 tablespoon olive oil. Season to taste with salt and pepper.

Heat 1 teaspoon of oil in a coated pan. Fry the bread pralines for about 2 minutes over medium heat while turning. Remove from the pan and drain. Arrange the bread pralines on a plate. Salsa will do.

Ingredients for 15 pieces

250 g tuna fillet

2 cloves of garlic

3 shallots (30 g each)

3 tsp olive oil

salt and pepper from the mill

1 organic lime (juice)

10 chives stalks

2 tomatoes

1 lime

15 slices of Party Pumpernickel

preparation

Wash the tuna and cut into very fine cubes. Peel the garlic and shallots, cut into very fine cubes and add half each to the tuna. Add 2 teaspoons oil, season with 1 teaspoon lime juice, salt and pepper. Cut 5 chives stalks into very fine rings and add half to the tartare.

For the salsa, wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Mix the remaining garlic and shallots cubes with 1 teaspoon of oil, the remaining lime juice and chives rolls. Add tomato cubes, except 1 teaspoon, to the salsa.

Peel the lime so that the white skin is completely removed. Using a sharp knife, remove the fillets between the skins and, except for a few to garnish, add to the salsa. Season to taste with salt and pepper.

Tatar on pumpernickel. Garnish with tomato cubes, lime fillets and chives. Pour the salsa into a bowl and serve with the pumpernickel snacks.

Ingredients for 20 pieces

250 ml milk

50 g butter (or margarine)

150 g polenta (corn semolina)

2 hip steaks (à approx. 180 g)

salt and pepper from the mill

1 tbsp oil

6-7 stems thyme

4 cloves of garlic

200 g whole milk yoghurt

6 cherry tomatoes

aluminium foil

preparation

Bring milk, 250 ml water, 1 teaspoon salt and 50 g fat to the boil. Stir in the polenta and leave to swell for 10 minutes. Still hot, spread on 1/3 of a baking tray (32 x 39 cm) lined with baking paper and allow to cool.

Wash meat, dab dry, season with salt and pepper. Heat the oil in a pan and fry the meat for about 5 minutes. Wash thyme, pat dry and pluck coarsely. Turn the meat over, add 1 teaspoon of thyme and fry for another 5 minutes. Remove meat, wrap in aluminium foil and let rest.

In the meantime, peel the garlic, cut 1 clove into thin slices and chop the rest very finely. Add the chopped garlic to the yoghurt, mix and season with salt and pepper.

Wash cherry tomatoes except 1-2 for garnishing, cut into 6 slices each. Cut out 20 circles (approx. 5 cm Ø) from the polenta. Cut the meat into thin slices and arrange on the Polentatalern. Add 1/2 teaspoon each of the garlic dip to the meat slices and garnish with tomato slices and thyme tips.

Cut the rest of the cherry tomatoes crosswise into deep slices and squeeze slightly at the bottom. Arrange the Polentataler and cherry tomatoes on a plate. Garnish yoghurt dip with garlic slices, cherry tomato slices and thyme.

Ingredients for 13 pieces

1 pack (270 g) fresh butter puff pastry (ready to bake, rolled out in a rectangular shape on baking paper, approx. 42 x 24 cm)

1 egg yolk (size M)

1 clove of garlic

1 avocado (approx. 200 g)

2 teaspoons lemon juice

1 tbsp oil

2 tbsp whole milk yoghurt

2 tsp Wasabi (glass)

salt and pepper from the mill

1 pinch of sugar

1 small bunch rocket

125 g smoked salmon

5-6 tbsp soy sauce

preparation

Take the puff pastry out of the fridge 5-10 minutes before processing and let it rest. Unroll the dough on the baking paper, cut into thirds and cut into 9 strips each. Brush 13 strips thinly with water and cover with 1 strip each (1 strip remains, if necessary use as well).

Whisk egg yolk and 2 tbsp. water. Brush the dough strips with it and place them on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: stage 3) for 8-10 minutes until brown, remove and allow to cool.

Peel and chop the garlic. Cut avocado in half, remove pit, peel from flesh. Puree the avocado, garlic, lemon juice and oil. Stir in yoghurt and wasabi. Season to taste with salt, pepper and sugar.

Clean, wash and drain the rocket. Cut the salmon into strips. Spread the puff pastry slices with avocado cream and cover with rocket and salmon. Arrange the puff pastry slices and drizzle with soy sauce before serving.

Ingredients for 4 portions

1 small onion

1 tbsp flour

2 tbsp olive oil

1 pinch salt

4 slices bacon (breakfast bacon)

4 small slices of olive or farmhouse bread

8 sardines pickled in olive oil

preparation

Peel the onion and cut into thin rings. Turn in flour and fry in hot olive oil until golden yellow. Season with salt, drain well on kitchen paper. Fry the bacon in the fat until crispy.

Drain as well. Then fry the bread slices crispy in the frying fat on each side. Cover each slice of bread with 1 slice of bacon, 2 sardines and a few fried onions. Sprinkle with some pesto as desired.

Ingredients for 4 portions

1 celery stick

1 small apple

1 tbsp lemon juice

1 bunch chives

200 g salad mayonnaise

1-2 tsp curry powder

salt and pepper from the mill

1 pinch of sugar

1 small head iceberg lettuce

12 slices sandwich toast

250 g French rosé ham

wooden skewers

preparation

Clean, wash and finely chop the celery. Wash apple, grate coarsely from core and mix immediately with lemon juice. Wash chives, shake dry, cut into rolls. Mix celery, chives, apple mixture, mayonnaise and 1 teaspoon curry powder, season to taste with salt, pepper, curry powder and sugar.

Clean salad, wash, halve if necessary, remove leaves individually from head. Press 24 leaves flat. Put aside 4 smaller leaves as "shells" for serving. Use the rest of the lettuce elsewhere. Spread 8 toast slices with 1/2 tbsp apple cream each, cover with 1/8 each of the ham and 3 lettuce leaves each.

Place 2 slices of toast on top of each other and cover with 1 uncoated slice of toast each. Fix each sandwich diagonally at 4 corners with wooden skewers. Cut edges of sandwiches, quarter sandwiches, arrange. Arrange the rest of the cream in the leaf bowls and serve.

Ingredients for 4 portions

4 slices (22 g each) Brioche Sandwich

4 ready-to-cook cleaned scallops (à approx. 22 g)

20 g baby salad mix (e.g. lamb's lettuce, beetroot leaves, rocket, spinach)

4 slices (à approx. 8 g) Serrano ham

3 tbsp oil

15 g butter

salt and pepper from the mill

preparation

Use a dessert ring (6 cm Ø) to cut out 1 ring from each sandwich. Wash the mussels and pat dry. Clean salad, wash and drain well. Cut slices of ham in half and leave out in a pan without fat, remove. Heat 1 tbsp oil in the pan. Add briochetaler and roast on both sides until golden yellow, remove.

Wipe the pan with kitchen paper. Heat 1 tablespoon oil and butter in a pan. Fry the mussels on each side for about 2 minutes. Season with salt and pepper. Heat 1 tablespoon of oil in another pan. Beat the eggs and carefully add to the mixture. Fry at low heat for 1 1/2-2 minutes. Season with salt and pepper.

Lay one Briochetaler, 2 pieces of ham, some salad leaves, one mussel and 1 egg on plates, sprinkle with pepper and garnish with salad.