Browse through our delicious recipes. Your guests will be delighted with these easy to make party food recipes.
Relax and entertain with this Cob Loaf Dip. It looks and tastes fantastic, and it’s quick and easy to prepare.
Preheat the oven to 180°C. Neatly cut off the top of the loaf and set aside. Pull out the soft bread inside the loaf, breaking it into pieces about the size of a twenty-cent piece. Either leave the bread pieces fresh or bake them in the oven until golden brown.
To make the dip, mix the above ingredients together. Spoon mixture into the hollow loaf and place the top back on. Wrap the loaf in aluminium foil and bake for 1-1/2 hrs. Serve with the pieces of bread on the side for dipping.
This choux pastry puff will knock the stocks off your friends.
Trimming the Christmas tree and decorating the house is a lot more fun to do with these minty squares nearby.
Spray and line tray with non stick baking paper. Place all ingredients, except the chocolate, vanilla and candy canes, in a heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves. Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade - about 6 minutes, to the soft ball stage, 116 degrees on a sugar thermometer. Stir often to prevent catching on the bottom. Remove from heat and stand until the bubbles subside. Stir in the chocolate and vanilla until melted and smooth.
Pour into the prepared tray and smoothing the top with a wet palette knife or rubber spatula. Sprinkle the crushed candy canes on top.
Let cool to room temperature (about 3 hours) then refrigerate until set. Cut into small pieces. Store in an airtight container in the fridge.
Ladle into a jug and top with fresh mint and ice (this punch looks fantastic served in our beverage dispensers)
Makes 3 ¼ litres
(recipe source: Sky Recipes)
Cut washi tape to length of lollipop stick. Place the stick in the middle of the tape and secure around stick, taking care to smooth overlapping edge down well. Or you could cut 6-8 cm pieces of washi tape and form into small flags near one end of each stick if you prefer.
Insert the lollipop sticks deep into centre of the marshmallows, taking care not to poke them all the way through.
Melt the chocolate according to packet directions. Working with one marshmallow at a time, dip it into the chocolate until three-quarters of the marshmallow is coated. Tap the stick while holding the marshmallow over the bowl to get rid of excess chocolate.
Immediately sprinkle the chocolate coating with your choice of decorative sprinkles.
Cut the lifesavers in half to make the handles. Lay out biscuits coloured side up.
Melt chocolate melts in a small dish. Using a small knife spread the melted chocolate on the smallest end of the marshmallow. Place marshmallow in the middle of the biscuit and press down lightly.
Dab a little chocolate onto the Life Saver and press into the side of the marshmallow to make the handle. You made need to hold for a few seconds, but as it dries the handles will attach quite firmly.
Lightly spread a little chocolate onto top of marshmallow and sprinkle with chocolate hail to create topping.
So cute and yummy too!!
These make great party food or as a fun activity for kids to do at a party and then they can take their little cups home.
Preheat oven to 180°C. Line a muffin pan with paper patty cases; give a light spray with non-stick baking spray.
Put all ingredients into a food processor and mix. Pour into prepared cases (only ½ fill) and bake for roughly 20 minutes. The cupcakes will spring back when gently pressed.
Spread the frosting on each cupcake and then decorate with crumbled flake and mini eggs.
Press the pastry sheet into a 20cm loose bottomed flan tin. Place in freezer for 20 minutes. Preheat oven to 180°C. Cover pastry with a sheet of baking paper and fill with dried beans or rice to blind-bake the tart shell. Bake in oven for 20 minutes. Remove baking paper and beans or rice and return to the oven for a further 5 minutes or until the pastry is firm and a pale golden colour. Stand the tin on a rack.
Melt the chocolate, following the pack directions. Stir the cream into the melted chocolate. Lightly beat together the eggs, sugar and vanilla essence, then stir into the chocolate mixture. Poor filling into the tart shell.
Bake for 20-25 minutes or until the filling starts to set around the edge. Stand the tart on a rack to cool (it will become firmer as it cools). Decorate with raspberries or sifted icing sugar.
When the chocolate has melted, let it cool slightly before adding the cream. If you find there are still a few lumps of chocolate once mixed with the cream, pass it through a sieve to get a smooth consistency.
SangriaNot only is this recipe delicious, it can be served in the most adorable manner—quilted jars pre-filled and tucked into a tub of ice.
Combine all the ingredients in large bowl, chill for about an hour.
Serve on a hot sunny afternoon.
Into serving jars, place a layer of the smashed meringues, followed by a layer of the berry cream. Repeat the layers, finishing with smashed meringues. Serve immediately.
Press mixture through a fine-mesh strainer, using a spatula to extract as much liquid as possible. Discard seeds and skins. Stir in 1 tbsp. lemon juice. Taste and add more sugar or lemon juice if you like. Bring coulis to room temperature.
Roll out the sweet pastry until it’s about 3mm thick. Cut 6cm rounds (use a fluted cutter, a round cutter or a glass) and press them gently into non-stick sprayed mini muffin tins.
Drop a heaped teaspoon of the fruit mince mix into each one, then finish by placing a star, or other shape, of pastry on top (ball up and roll out the trimmings for these) before baking at 180°C for 10-12 minutes or until the pastry begins to brown.
Place tray in freezer or refrigerator, for 2 - 3 minutes or until chocolate is firm.
Remove strawberries from tray and pack in an airtight container. To avoid strawberries becoming damaged, place greaseproof paper between layers.
Tips for making chocolate dipped strawberries
* Always use perfect strawberries. This way your efforts will be shown off at their best and they will taste incredible.
* Have everything ready before you start dipping.
* The strawberries must be dry when dipped into the melted chocolate (if strawberries are at all damp, the liquid will seep through the chocolate)
* When melting the chocolate avoid overheating and contact with steam or water.
* Always use a heatproof bowl when melting the chocolate.
Melt about 1 cup of chocolate melts following melting instructions on packet. Dip the rim of the glass into the chocolate, and then cover in sprinkles, pop them into the freezer for 5-10 minute so the chocolate can harden up. If the chocolate on the rim is too thick it will start to run down the glass.
From there you’re ready to make your milkshake (vanilla flavoured).
In a blender mix together ice cream, milk and vanilla, blend well. For a thinner or thicker shake adjust with milk/ice cream. For a thinner milkshake add more milk. If you’d like it a bit thicker… add more ice cream.
Pour milkshake into glass very carefully. If the milkshake touches the sprinkles on the rims, the colour will start to run. Depending on how thick the milkshake is you can use a funnel to get the perfect portion of milkshake into each glass too.
Pop in a straw, top with mini marshmallows and piece of broken sugar cone.
Melt chocolate melts in a small dish. Place a small amount of melted chocolate onto the pebbles and place two on each side of the chocolate bar to create “wheels.” Repeat until you have completed all bars.
Very simple, very cute and very tasty!
Store in an airtight tin and refresh in a warm oven if they become a little stale. Add a selection of tempting toppings and serve.
Sift together the flour, baking soda and mixed spice. In a separate bowl, beat the vegetable oil, brown sugar and eggs together for about 5 minutes or until thick and creamy.
Add the grated carrot, pecans, sultanas and lemon zest.
Beat on low speed until combined.
Add the flour mixture and beat until thoroughly combined, but do not over-beat as this will toughen the mixture.
Divide mixture evenly between the cupcake papers and bake for 25 minutes.
Cool cupcake in the muffin tray for 5 minutes before removing and popping on a wire rack to cool completely.
Ice with cream cheese icing.
Cream Cheese Icing:
* for a thicker icing which can be piped more icing sugar may need to be added
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