One of the best things in the world is finger food – meals you’re allowed to eat with your hands. Leave your eating irons at home and tuck into these little beauties.
Words and photography by Simone Costi
Tasty Pastry Squares
This is a very simple meal to prepare – great for a quick lunch, light dinner or even a snack. The beauty of it is that you can mix and match whatever topping combinations you like.
½ butternut pumpkin
4 sheets of puff pastry
1 block of feta cheese
150g frozen spinach
Sweet chili sauce
Pull the pastry out of the freezer and leave it on the bench to defrost. Preheat the oven to 220 degrees Celsius.
Scoop the seeds out of the pumpkin, cut off the skin and cut the flesh into 2cm cubes. Drop them in a saucepan of boiling water until they’re almost cooked, then drain them.
Defrost the spinach in the microwave. Allow it to cool before squeezing out the surplus water. Cut up the feta into small bits.
Cut the pastry sheets into four even squares. Pour a good dollop of sweet chili sauce onto half of the pastry squares and spread it evenly with the back of a spoon. Then place the other pastry squares on top of the chili pastry squares like a sandwich. Scatter the pumpkin, feta and spinach on top, then drizzle them with sweet chili sauce. Put them on a lined baking tray and whack in the oven till the pastry is nice and crispy.
Rocky Road
You’ve got to admit, Rocky Road isn’t a very attractive sweet. But what it lacks in looks, it makes up for in taste.
250g milk chocolate
100g marshmallows
50g white chocolate
150g Turkish delight balls
50g slivered almonds
Cut the marshmallows in half. Also cut the white chocolate into small pieces. Melt the milk chocolate. Tip the marshmallows, white chocolate pieces, Turskish delight balls and slivered almonds into the melted chocolate and mix it until everything is coated in choccy. Pour the mix into a Tupperware container lined with baking paper and pop it in the fridge. Once it’s set, cut it into chunks and devourer it! To make cutting easier, fill a jug with warm water and dip the knife into it before each slice. |
