Suggestions for party food for 40 people please!?!
Fetta and spinach filo cases
INGREDIENTS
8 sheets filo pastry
250g packet frozen spinach, thawed, drained
? cup (120g) light sour cream
100g fetta, crumbled
2 green onions (shallots), thinly sliced
1 garlic clove, crushed
1 tablespoon lemon juice
3 drops Tabasco sauce
dill sprigs, to serve
METHOD
1. Preheat oven to 200°C or 180°C fan. Spray four 12-hole mini muffin pans lightly with oil.
2. Spray 1 sheet of filo pastry lightly with cooking oil spray. Top with another sheet and fold in half across. Spray with oil and cut into 6.5cm rounds. Ease pastry rounds into a muffin pan. Repeat with remaining pastry to form 48 pastry cases. Bake for 5 minutes, until browned and crisp.
3. Combine remaining ingredients, except dill sprigs, in a bowl. Season to taste and chill for 1 hour.
4. Spoon spinach mixture into filo cases. Top with dill to serve.
Sausage rolls and pizza spirals
Serving size: Serves 10 or more
INGREDIENTS
Sausage rolls
400g sausage mince
2 tablespoons store-bought breadcrumbs
1 tablespoon (20ml) Worcestershire sauce
1 tablespoon (20ml) tomato sauce
1 egg
2 sheets puff pastry, thawed
Pizza spirals
2 sheets puff pastry, defrosted
? cup (60ml) pizza sauce (or tomato paste)
? cup ham or mild salami, finely chopped
? cup mushrooms, finely chopped
? cup red or green capsicum (bell pepper), finely chopped
? - ? cup cheddar or mozzarella, grated
METHOD
Sausage rolls
Preheat oven to 180°C.
Place the mince, breadcrumbs and sauces in a large bowl. Break the egg into a cup and beat with a fork then pour half of it in with the mince (you’ll use the remaining egg to brush over the pastry). Stir well to combine.
Divide the mixture into 4 portions then form into logs, the same length as the pastry sheets.
Cut each sheet of pastry into 2 rectangles. Place 1 log of sausage filling along the edge of one of the pieces of pastry then roll to form a long pastry-covered sausage. Repeat with remaining pastry and filling.
Use a sharp knife to cut each log into 6 sausage rolls then place them on a tray lined with baking paper with pastry seam facing down. Brush the top of each sausage roll with beaten egg.
Bake in the oven for 20-30 minutes until golden brown.
flash freeze the sausage rolls on a tray lined with baking paper then transfer to a freezer bag or plastic container
defrost in the fridge, or you could cook these from frozen
for defrosted bake in 180°C for 30 minutes
for frozen bake in 180°C for 45-50 minutes
Makes 24
Pizza spirals
Preheat oven to 180°C
Use a knife to mark a 1?cm border down one edge of each sheet of pastry, making sure not to cut through the pastry.
Spread the pizza sauce over the pastry, making sure not to spread it over the 1?cm border. If using tomato paste, you may like to add some chopped fresh herbs (basil, oregano, etc) or a small amount of dried herbs to add some ‘pizza flavour’.
Combine the ham/salami, mushroom and capsicum in a small bowl and scatter the mix over the pizza sauce, then top with grated cheese.
Roll the pastry into a log, starting at the side that is opposite the 1? cm border. Using a sharp knife, cut ?cm off each end and discard. Slice the log into rounds, about 1-1? cm thick.
Bake in the oven for 20 minutes.
no need to defrost these, cook these from frozen
place the spirals in trays lined with baking paper, allowing a little room for the pastry to puff up, and back in 180°C for 20 minutes
Makes 30
Hummus with tahini
By Lucy Nunes and Suzanne Gibbs
Serving size: Serves 8
Cuisine type: Middle Eastern
Cooking time: Less than 15 minutes
Special options: Egg free, Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI, Nut free
Course: Entree, Finger food, Snacks
Hummus with tahini
INGREDIENTS
400g can chickpeas, drained, rinsed
juice of 2 lemons
2 large garlic cloves, crushed
? cup (140g) tahini paste (see tip)
1 tablespoon extra-virgin olive oil
? teaspoon paprika
pita bread, torn, to serve
METHOD
Hummus is traditionally eaten as a dip with pita bread, and it is also a great unsaturated fat alternative to mayonnaise, butter or margarine when you're making sandwiches.
1. Place chickpeas, lemon juice and 2 tablespoons water in a food processor. Process until a smooth paste forms, adding more water if necessary. Add garlic, tahini and salt to taste. Pulse until just combined.
2. Spoon hummus into a bowl and make a slight hollow in centre. Pour in olive oil and sprinkle with paprika. Serve with pita bread.
Cheese, corn and bacon muffins
The Australian Women's Weekly, Feb 2007
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI, Nut free
Course: Finger food, Snacks
Favourite flavours: Cheese, Easy recipes
INGREDIENTS
Instant polenta is not suitable for this recipe. Muffins can be kept refrigerated in an airtight container for two days.
? cup (85g) polenta
? cup (125ml) milk
3 bacon rashers, trimmed, chopped finely
4 green onions (green shallots), chopped finely
2 eggs, beaten lightly
60g butter, melted
125g can creamed corn
310g can corn kernels, drained
1? cups (225g) self-raising flour
50g cheddar cheese, cut into 12 cubes
? cup (30g) finely grated cheddar cheese
METHOD
Combine the polenta and milk in a large bowl. Stand for 10 minutes.
Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease a 12-hole (1/3 cup/80ml) muffin pan.
Cook bacon in a small heated non-stick frying pan until browned and crisp. Add onion; cook, stirring, 1 minute.
Add the eggs, butter, creamed corn and corn kernels to the polenta mixture; whisk to combine. Add the bacon mixture and sifted flour to the bowl; stir until just combined.
Spoon 1 tablespoon muffin mixture into each pan hole, top with a cube of cheddar. Divide remaining muffin mixture among pan holes. Sprinkle with grated cheese. Bake in a moderately hot oven for about 20 minutes. Stand muffins for
5 minutes before turning onto a wire rack.
Serve warm or cooled. Makes 12. Use tiny bite size mini muffin trays
Chicken Croquettes
1/2 cup butter
2 tablespoon flour
1 1/4 cup mixed milk and chicken stock
2 cup ground cooked chicken
Salt, Freshly ground pepper
1 beaten egg
2 tablespoon dry bread crumbs
Oil for frying
How to prepare:
Melt the butter in a saucepan and stir in the flour.
Gradually stir in the liquid and cook, stirring, until the sauce is thick and smooth. Stir in the minced chicken and season well. Continue cooking for about 1 minute, on a low heat, until the mixture is firm enough to hold together in a mass. Remove from the heat and allow to cool slightly, then, with floured hands, form the mixture into little sausage shapes. Brush these with beaten egg and coat with bread crumbs. Shallow fry in hot oil until golden brown. Serve hot or cold.
http://www.passionateaboutfood.net/finge...
Salmon & Cucumber Bites
Ingredients for 40:
250 gr. soft cheese,
1 x 250 g can red salmon (drained),
chopped dill,
1 tbs. sour cream,
1 teaspoon lemon juice,
1 tbs. finely chopped chives,
1 tbs. plain joghurt,
4 medium cucumbers
How to cook:
Beat cream cheese in a small bowl with electric mixer until creamy, add remaining ingredients (except cucumber) and mix well. Slice the cucumbers in rounds, spoon heaped teaspoons of the cheese mixture onto the rounds and arrange on a big serving plate. Optional decoration: dill leaves or very thin strips of red peppers.
Answers: The trick for catering to large groups is make things that can be prepared in advance and that can be heated in the microwave
Fetta and spinach filo cases
INGREDIENTS
8 sheets filo pastry
250g packet frozen spinach, thawed, drained
? cup (120g) light sour cream
100g fetta, crumbled
2 green onions (shallots), thinly sliced
1 garlic clove, crushed
1 tablespoon lemon juice
3 drops Tabasco sauce
dill sprigs, to serve
METHOD
1. Preheat oven to 200°C or 180°C fan. Spray four 12-hole mini muffin pans lightly with oil.
2. Spray 1 sheet of filo pastry lightly with cooking oil spray. Top with another sheet and fold in half across. Spray with oil and cut into 6.5cm rounds. Ease pastry rounds into a muffin pan. Repeat with remaining pastry to form 48 pastry cases. Bake for 5 minutes, until browned and crisp.
3. Combine remaining ingredients, except dill sprigs, in a bowl. Season to taste and chill for 1 hour.
4. Spoon spinach mixture into filo cases. Top with dill to serve.
Sausage rolls and pizza spirals
Serving size: Serves 10 or more
INGREDIENTS
Sausage rolls
400g sausage mince
2 tablespoons store-bought breadcrumbs
1 tablespoon (20ml) Worcestershire sauce
1 tablespoon (20ml) tomato sauce
1 egg
2 sheets puff pastry, thawed
Pizza spirals
2 sheets puff pastry, defrosted
? cup (60ml) pizza sauce (or tomato paste)
? cup ham or mild salami, finely chopped
? cup mushrooms, finely chopped
? cup red or green capsicum (bell pepper), finely chopped
? - ? cup cheddar or mozzarella, grated
METHOD
Sausage rolls
Preheat oven to 180°C.
Place the mince, breadcrumbs and sauces in a large bowl. Break the egg into a cup and beat with a fork then pour half of it in with the mince (you’ll use the remaining egg to brush over the pastry). Stir well to combine.
Divide the mixture into 4 portions then form into logs, the same length as the pastry sheets.
Cut each sheet of pastry into 2 rectangles. Place 1 log of sausage filling along the edge of one of the pieces of pastry then roll to form a long pastry-covered sausage. Repeat with remaining pastry and filling.
Use a sharp knife to cut each log into 6 sausage rolls then place them on a tray lined with baking paper with pastry seam facing down. Brush the top of each sausage roll with beaten egg.
Bake in the oven for 20-30 minutes until golden brown.
flash freeze the sausage rolls on a tray lined with baking paper then transfer to a freezer bag or plastic container
defrost in the fridge, or you could cook these from frozen
for defrosted bake in 180°C for 30 minutes
for frozen bake in 180°C for 45-50 minutes
Makes 24
Pizza spirals
Preheat oven to 180°C
Use a knife to mark a 1?cm border down one edge of each sheet of pastry, making sure not to cut through the pastry.
Spread the pizza sauce over the pastry, making sure not to spread it over the 1?cm border. If using tomato paste, you may like to add some chopped fresh herbs (basil, oregano, etc) or a small amount of dried herbs to add some ‘pizza flavour’.
Combine the ham/salami, mushroom and capsicum in a small bowl and scatter the mix over the pizza sauce, then top with grated cheese.
Roll the pastry into a log, starting at the side that is opposite the 1? cm border. Using a sharp knife, cut ?cm off each end and discard. Slice the log into rounds, about 1-1? cm thick.
Bake in the oven for 20 minutes.
no need to defrost these, cook these from frozen
place the spirals in trays lined with baking paper, allowing a little room for the pastry to puff up, and back in 180°C for 20 minutes
Makes 30
Hummus with tahini
By Lucy Nunes and Suzanne Gibbs
Serving size: Serves 8
Cuisine type: Middle Eastern
Cooking time: Less than 15 minutes
Special options: Egg free, Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI, Nut free
Course: Entree, Finger food, Snacks
Hummus with tahini
INGREDIENTS
400g can chickpeas, drained, rinsed
juice of 2 lemons
2 large garlic cloves, crushed
? cup (140g) tahini paste (see tip)
1 tablespoon extra-virgin olive oil
? teaspoon paprika
pita bread, torn, to serve
METHOD
Hummus is traditionally eaten as a dip with pita bread, and it is also a great unsaturated fat alternative to mayonnaise, butter or margarine when you're making sandwiches.
1. Place chickpeas, lemon juice and 2 tablespoons water in a food processor. Process until a smooth paste forms, adding more water if necessary. Add garlic, tahini and salt to taste. Pulse until just combined.
2. Spoon hummus into a bowl and make a slight hollow in centre. Pour in olive oil and sprinkle with paprika. Serve with pita bread.
Cheese, corn and bacon muffins
The Australian Women's Weekly, Feb 2007
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI, Nut free
Course: Finger food, Snacks
Favourite flavours: Cheese, Easy recipes
INGREDIENTS
Instant polenta is not suitable for this recipe. Muffins can be kept refrigerated in an airtight container for two days.
? cup (85g) polenta
? cup (125ml) milk
3 bacon rashers, trimmed, chopped finely
4 green onions (green shallots), chopped finely
2 eggs, beaten lightly
60g butter, melted
125g can creamed corn
310g can corn kernels, drained
1? cups (225g) self-raising flour
50g cheddar cheese, cut into 12 cubes
? cup (30g) finely grated cheddar cheese
METHOD
Combine the polenta and milk in a large bowl. Stand for 10 minutes.
Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease a 12-hole (1/3 cup/80ml) muffin pan.
Cook bacon in a small heated non-stick frying pan until browned and crisp. Add onion; cook, stirring, 1 minute.
Add the eggs, butter, creamed corn and corn kernels to the polenta mixture; whisk to combine. Add the bacon mixture and sifted flour to the bowl; stir until just combined.
Spoon 1 tablespoon muffin mixture into each pan hole, top with a cube of cheddar. Divide remaining muffin mixture among pan holes. Sprinkle with grated cheese. Bake in a moderately hot oven for about 20 minutes. Stand muffins for
5 minutes before turning onto a wire rack.
Serve warm or cooled. Makes 12. Use tiny bite size mini muffin trays
Chicken Croquettes
1/2 cup butter
2 tablespoon flour
1 1/4 cup mixed milk and chicken stock
2 cup ground cooked chicken
Salt, Freshly ground pepper
1 beaten egg
2 tablespoon dry bread crumbs
Oil for frying
How to prepare:
Melt the butter in a saucepan and stir in the flour.
Gradually stir in the liquid and cook, stirring, until the sauce is thick and smooth. Stir in the minced chicken and season well. Continue cooking for about 1 minute, on a low heat, until the mixture is firm enough to hold together in a mass. Remove from the heat and allow to cool slightly, then, with floured hands, form the mixture into little sausage shapes. Brush these with beaten egg and coat with bread crumbs. Shallow fry in hot oil until golden brown. Serve hot or cold.
http://www.passionateaboutfood.net/finge...
Salmon & Cucumber Bites
Ingredients for 40:
250 gr. soft cheese,
1 x 250 g can red salmon (drained),
chopped dill,
1 tbs. sour cream,
1 teaspoon lemon juice,
1 tbs. finely chopped chives,
1 tbs. plain joghurt,
4 medium cucumbers
How to cook:
Beat cream cheese in a small bowl with electric mixer until creamy, add remaining ingredients (except cucumber) and mix well. Slice the cucumbers in rounds, spoon heaped teaspoons of the cheese mixture onto the rounds and arrange on a big serving plate. Optional decoration: dill leaves or very thin strips of red peppers.
It depends on what kind of party it is?
In order of courses:
Mint Ice Tea
Chicken wings
Mini Cheese Croissants
Nut & Herb Spaghetti with prawn
A Vegetable gravy with french loaf
Chicken pot pie
Cold cheese & bread rolls
Chocolate mousse
Fresh lime fizzy soda
Have a buffet, but have the dessert come out last.
It really depends on what kind of a party you are having. My favorites are the following:
grape jelly meatballs (http://southernfood.about.com/od/crockpo...
lunch meat and chese tray with a variety of different breads
Mediterranean layered dip is wonderful. I buy the ready made items from the deli, and then bring them home and assemble the dip. Layer the following items in a casserole dish and serve with fried pita bread:
*hummus
*tabouleh
*crumbled feta cheese
*drizzle with olive oil and a little lemon juice
*sprinkle salt and pepper to taste
Buffet
Core:
Meatloaf (10 lbs ground beef turned into meatloaf will do it)
Green Beans-low carb for diabetics and dieters (commercial can)
Lima Bean (Protein for vegans)
Potatoes creamed or just cooked fresh plain- butter on side
I do both-10 pounds total
Rolls/Biscuits
Side vegs, 2 to 3 one pound cans:
Sweet Peas
Corn
Yams
Carrots
Simple lettuce salad-with pecans/cranraisns/balsamic dressing (1 large bag mixed salad)
Veg crudites-dips
Wheat allergy and vegan safe dessert:
Commercial can Fruit cocktail salad with pineapple/cherries/angel flake coconut/pecans and cinnamon added.
Plain-Pound cake w/wo ice cream
Peach Cobbler-Last minute sometimes yes/sometimes no
usually baking as party begins
Pie-pumpkin (Mrs. Smith)
Pumpkin cheesecake (Bought)
Slaw -1 qt
Pasta Salad- 1 qt
Potato salad- 1 qt
Deviled eggs- 1 dozen less what I use in potato salad
Pretty much my Thanksgiving party for family and close friends. Mostly diy.
Cooking for 50
Can farm out some of dishes, but I've got it down to a science.
I agree with the above.
Go for good finger foods!
I would include quiches.
Sandwiches are always popular, especially salmon and cucumber.
Chicken Satay
and a special dish that my mother makes that is so good and is always popular:
Artichoke hearts( tinned with all the juice squeezed out) mashed up mixed with finely grated fresh parmesan cheese, mayonnaise and lemon juice with plenty of seasoning.
sausage rolls , cocktail sausages , sandwhichs , other things like that
You have a ton of answers, but I just wanted to mention that I was surprised to find this out - but we had a party with 30 ppl - and I bought two six foot subs for only $50 from Wal-Mart! They were great, we got Italian, and soo soo cheap! I couldn't believe it, just wanted to share.