12 Oct 2011

Quick, Vegetarian Finger Food!

On Sunday afternoon we had a tight time frame to make nibbles for a last minute "welcome home" party for  friends who've had a tough time lately. We came up with ideas in the car, popped in for a few extra ingredients at the local shops, though mostly used the contents of our vegie co-op bag. Then Mia, Eva and I spent about an hour preparing.

This is what we came up with:-

Beetroot and Cumin Dip with Greek Pitta and Carrot Sticks.

  • Place a large Fresh Beetroot into a pot of cold water full enough to cover it and bring to boil, cook , covered, until tender (approx 45min - depending on size) 
  • Peel Beetroot while still warm (skin should slip off easily - gloves may help with heat.)
  • Puree beetroot in a food processor.
  • Add Greek Yoghurt (about 1/2 cup), Ground cumin (about 2 tspn) and some salt and pepper and puree further.
  • Taste to see if more yoghurt or salt needed.
  • Serve beautiful coloured dip with bright accompaniments.

Asparagus Spears Wrapped in Smoked Salmon and Nori and a Lemon Mayonnaise
This one we googled while looking for asparagus ideas (and have included the link). Rolling Stiff Nori was harder than I thought so they look a bit rough - but the taste was great. We added a lemon mayonnaise (Good Mayo with fresh lemon juice and pepper stirred through it which went very well)

Goats cheese, roasted cherry tomato and parsley mini-toasts.

  • Halve and roast cherry tomatoes (tossed in Extra Virgin Olive Oil, A little Balsamic Vinegar and some salt and pepper) until soft (about 20 min)
  • Spread toasts with some goats cheese, a parsley leaf and a roasted cherry tomato and serve soon afterwards.
  • I meant to use pesto but didn't have basil - it would have been tastier, but these were good and quick. 

It was all eaten and enjoyed!


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