Log in

No account? Create an account

Before | After


Thinking about food at the moment.

The mid-winter party is this Saturday and I'm trying to work out what I want to bring. Previously I've done my stock standard fresh vegies and dip, and to me it feels like a cop out. Very little actual effort goes into it, and I may as well just buy something from the shops and bring it along.

This time I'd actually like to bring something I've made, something from me. There are two issues with this.

Firstly, I don't really cook that much, and I don't really have much of an idea what I can make.

Secondly, I'm not really going to have much time free before then. I'm running the Camarilla Changeling game again this Saturday (the venue is confirmed so it's actually on this time) and most of my free time until then is going to be preparing for it. The game finishes at 5:00pm on Saturday and I've already arranged for Travis to pick me up from the venue and take me home, so I really only have the half hour or so after that to finish whatever it is I want to make (I'd rather not make Travis late). One option would be for Travis to go to the party and leave me behind, and I'll organise some other means of getting there.

So, anyway, I really need to expand my party food repertoire.

I'm considering making a trifle for desert. That's something I can collect all the bits together before hand, and then throw it together in not that much time. Another option is mini-pizza's that are made in muffin tins (it was my mother's idea, and they work). Other than that, I'm out of ideas.

So any ideas people? I'm looking for both quick and easy things that I can make in time for this party, plus other things that might take longer for other parties.



( 12 comments — Leave a comment )
Jun. 18th, 2008 05:21 am (UTC)
Free-form tart, otherwise known and the lazy person's swish dessert (rustica!).

Take some frozen pastry and thaw (puff or shortcrust, it doesn't really matter), and place in the centre of a baking tray.

If you are feeling super swish, cut into a rough circle. If you're not, its doesn't matter, leave as is.

Take fruit of choice, canned or fresh. (If canned, drain well. If fresh, cut into thick slices or chunks). For sweet, juicy fruit, leave as is. For tart fruit, try tossing in a bowl with some honey, brown sugar, or white sugar. Season according to fruit - blank, cinnamon (for apple-type things), vanilla (for peach type things), or even a dash of rosemary for stawberries.

Rub some butter in ther centre of the pastry (which will help it not go soggy with fruit. For particularly juicy fruit, you may want to sprinkle on some almond meal as well.

Pile up fruit mix in the middle of the pastry, poking it into a rough circle with about a thumb's length of blank pastry.

Fold up edges of the pastry to make a rough circle, over-lapping the edge fruit. Crimp, scrunch and pinch the pastry together to contain the fruit.

If you feel like it, brush the exposed pasrty-lip with milk and prinkle with sugar.

Bake at 180oC or so until the pastry is golden in most places, and maybe a little scortched at the corners. 15-20 mins maybe?

Take out of the oven, transport on the tray, and serve either warm or cold with icecream or cream. Simple!
Jun. 18th, 2008 05:29 am (UTC)
I quite like your vege dips platters - it's nice to have something that's so very simple and refreshing especially when there'll be a lot of cooked and prepared food.

However, if you're after ideas you might want to consider things like cheese and fruit platters, or fruit skewers with a dipping sauce, sausage or vegetable rolls, biscuits or brownies, mini quiches or mini pikelets with various toppings (jam & cream, salmon & aioli).
Jun. 18th, 2008 06:30 am (UTC)
Fresh veg and dips is actually rather useful.

Because we have people lined up with baked dishs and stews and soups and deserts, so something easy and nibbly finger food is actually currently the area we have a shortage of.

That said - if you want to make something else fun - go for it. Someone can always be relied upon to cheese and biscuits :)

Note also - the kitchen at our place can be used for food prep, or the BBQ for cooking, if you really want to make stuff yourself and don't have time etc

Edited at 2008-06-18 06:31 am (UTC)
Jun. 18th, 2008 06:47 am (UTC)
In that case, I'll probably do up the vegies and dips like usual, and try and throw something else in as well, just to make me feel better.

Hmm... I think I might continue along the finger food line of thought. I can prepare the mini-pizza's before hand and bring them along uncooked with me as long as I can throw them into your oven when they are required.
Jun. 18th, 2008 07:03 am (UTC)
That works quite nicely, both the vegies/dips and the mini pizzas

Word of warning tho - our oven isn't the best, its got two temperatures, one too hot and the other too cold - but its fine for little things like mini pizza's that only take a short time to cook at a high temp. The BBQ can also double as an oven with the lid down.

Also - you get to be responsible for remembering there is stuff in the oven. Once I'm left in charge of the oven and start drinking - the garlic bread gets really burned :)
Jun. 18th, 2008 07:05 am (UTC)
That's ok, I think I can remember the oven. :)
Jun. 18th, 2008 10:26 pm (UTC)
How does a selection of skewers for the BBQ plus Chocolate crackels sound as my contribution?
Jun. 18th, 2008 07:04 am (UTC)
why not make your own dip? Hummus and stuff like that is easy and you can personalise it with spice and stuff. PLUS, you can make it in advance and it's easily portable.
Jun. 18th, 2008 07:05 am (UTC)
I sort of do anyway.

I make my Mum's "famous" French Onion dip. :) It's quick and easy, and it tastes good too.
Jun. 18th, 2008 12:14 pm (UTC)
Can I has the recipe? :D
Jun. 18th, 2008 08:47 am (UTC)
Chicken wraps. Easiest thing in the world. Just get a chook, some mountain bread, coleslaw and mayo. Put chicken bits in a bowl, pour over mayo and mix it together. Then put mayo-chicken onto the mountain bread with some coleslaw, wrap it up and chop it in half. And if you don't like Mayo, just skip the mayonaise step. You can add whatever you like, it's damn easy, quick and you can get all that stuff from the local shops most likely.

Help if the chicken is on the cold side as well. Buy the chook the night before and pop it in the fridge.

Otherwise, my mother makes an awesome trifle and I might be able to steal the recipe off her. It's easy too.
Jun. 20th, 2008 08:27 am (UTC)
If you're looking for good recipes, I've always found the CWA website (which I think can be found through the ABC website) usually has all sorts of good stuff on it.
( 12 comments — Leave a comment )

Latest Month

July 2016

Desert Rose

I dream of rain
I dream of gardens in the desert sand
I wake in vain
I dream of love as time runs through my hand

I dream of fire
Those dreams are tied to a horse that will never tire
And in the flames
Her shadows play in the shape of a man's desire

This desert rose
Each of her veils, a secret promise
This desert flower
No sweet perfume ever tortured me more than this

And as she turns
This way she moves in the logic of all my dreams
This fire burns
I realize that nothing's as it seems

I dream of rain
I dream of gardens in the desert sand
I wake in vain
I dream of love as time runs through my hand

I dream of rain
I lift my gaze to empty skies above
I close my eyes
This rare perfume is the sweet intoxication of her love

I dream of rain
I dream of gardens in the desert sand
I wake in vain
I dream of love as time runs through my hand

Sweet desert rose
Each of her veils, a secret promise
This desert flower
No sweet perfume ever tortured me more than this

Sweet desert rose
This memory of Eden haunts us all
This desert flower
This rare perfume, is the sweet intoxication of the fall


Powered by LiveJournal.com
Designed by Teresa Jones