1 small onion, diced
1 tsp chopped rosemary
salt and pepper to taste
2-3 tbsp olive oil
3 sheets savoury short pastry
100g creamy feta cheese, crumbled
3 eggs
125g crme fraiche
METHOD
Preheat the oven to 190C.
Cut the pumpkin into 1cm dice. Combine with the onion, rosemary and seasonings in a roasting pan. Drizzle with 2 tablespoons of the oil. Stir to coat. Bake for about 15 minutes until just tender. Cool.
Brush two 12-hole mini-muffin pans with the remaining oil.
Cut 24 7cm circles from the pastry. Line the base and sides of the holes. Fill with the cooled roasted pumpkin and top with the feta.
Place the eggs and creme fraiche in a large jug and whisk, until smooth. Carefully pour into the tartlets.
Bake for about 20 minutes, until the filling is set. -Makes 24
CHEEKY CHERRY TOMATOES
INGREDIENTS
1 medium avocado
salt and pepper to taste
dash Tabasco sauce
3-4 tablespoons Ranch dressing
8-10 cherry tomatoes
chopped chives for garnishing
METHOD
Peel, stone and mash the avocado. Season and add enough dressing so the avocado can be piped.
Halve the cherry tomatoes. Take a sliver off the bases if necessary so the tomatoes will stand upright. Squeeze out the seeds. Pipe the avocado mixture into the tomatoes. Garnish with chives. -Makes 16-20
GOAT'S CHEESE & STRAWBERRY BALLS
Add salt and pepper to the cheese if serving as a starter or a little icing sugar if serving as a sweet treat.
INGREDIENTS
6 medium strawberries
200g soft goat's cheese
1/2 cup finely chopped, lightly toasted hazelnuts
METHOD
Cut the strawberries in half or thirds, depending on their size. Take a good tablespoon of the cheese and roll around the strawberry to enclose. Roll between your palms to make a smooth ball. Roll in the nuts. Repeat to make about 6-8 balls. Chill for at least 30 minutes.
Cut in half before serving. -Makes 12-16 half balls
ASPARAGUS & BACON NIBBLES
INGREDIENTS
3 rashers streaky bacon
18 asparagus spears
1 clove garlic, crushed
2 tablespoons olive oil
METHOD
Cut each rasher of bacon in three. Trim the asparagus to 8cm lengths. Use the tip ends only, reserving the off-cuts for salads or stir-fries.
Take 2 pieces of asparagus and wrap the bacon around to secure. Repeat with the remaining asparagus and bacon. Place on a foil-lined baking tray. Brush with the combined garlic and olive oil.
Cook the nibbles under a pre-heated grill for 2-3 minutes, until the bacon is crisp and sizzling. -Makes 9
MIANG KAM
A Thai take on Spanish tapas.
INGREDIENTS
3/4 cup desiccated coconut
large leaves from 1 bag young spinach
1/2 cup unsalted roasted peanuts, chopped
1/3 cup each: finely grated root ginger, diced shallots, coriander leaves
1 lime, cut into peanut-size wedges (peel and flesh)
6 chillies, seeded and finely sliced into rounds
Thai Dipping Sauce:
1/2 cup desiccated coconut, lightly toasted
1/4 cup each: roasted peanuts (chopped) palm or brown sugar
2 tbsp Thai-style fish sauce (or to taste)
1/2 cup water
METHOD
Toast the 3/4 cup of coconut by placing in a heavy non-stick frying pan over medium heat. Stir until the coconut is evenly golden.
Arrange the spinach, the toasted coconut and remaining filling ingredients attractively on a large serving platter.
Toast the coconut for the sauce as above. Grind the coconut and peanuts separately using a pestle and mortar or as finely as possible in a small food processor. Place in a small saucepan with the sugar, fish sauce and water. Bring to the boil, then simmer, stirring frequently, on low heat for about 5 minutes or until thickened. Transfer to a bowl. Cool to room temperature before serving.
To eat, take a spinach leaf and fill it with a little bit of everything, top with a dab of sauce and roll or wrap up and enjoy.-Serves 6
