Browse through our delicious recipes. Your guests will be delighted with these easy to make party food recipes.
Cob Loaf Dip
Relax and entertain with this Cob Loaf Dip. It looks and tastes fantastic, and it’s quick and easy to prepare.
- 2x 250g cream cheese
- 1 cup mayonaise
- 1 cup grated cheese
- Salt & pepper
- Spinach finely chopped
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.
- 1 large can (850g) black doris plums, juice drained and reserved
- Halve plums, remove stones and lay in a single layer on a tray lined with baking paper.
- Place in freezer until very hard (at least 8 hours).
- Blitz frozen plums until very finely chopped.
- Add 3-4 Tbsp of the reserved juice and blitz until smooth.
- Serve immediately in chilled glasses or return to freezer before serving.
Strawberry Lemon Puff
This choux pastry puff will knock the stocks off your friends.
- ½ cup water
- 4 tbsp (60g) butter, diced
- ¾ cup plain flour, sifted
- 1 tbsp sugar
- ½ tsp vanilla extract
- 2 large eggs
- ½ cup sliced almonds
- Icing sugar
- 2 cups cream, chilled
- 1 cup lemon curd
- 24 strawberries, sliced
- Preheat oven to 200°C fan oven (it is important to use the fan oven function if you have one).
- Mark a 22cm circle on a piece of baking paper and then draw a 18cm circle inside it to create a doughnut shape. An easy way to do this is to draw around two plates. Place the paper upside down on a baking tray (this stops the marks from transferring to your food).
- To make the choux pastry, place the water and butter in a medium pot and heat to a rolling boil. Once the butter is fully melted, add the flour all at once and beat over the heat with a wooden spoon until the mixture leaves the sides of the saucepan and starts to crust a little on the base of the pan – about 1 minute.
- Remove from the heat and transfer the batter to a cake mixer or large mixing bowl. Add sugar and vanilla and beat for 20 seconds before beating in eggs one at a time. The mixture should be thick enough to drop from a spoon in clumps, rather than falling freely.
- Spread the batter between the lines on your baking paper, spreading to form a ring. Run a fork over the mixture (the puff will split while cooking and this encourages it to split along the top rather than at the sides), then sprinkle with sliced almonds.
- Bake at 200°C for
12 minutes then reduce the heat to 180°C and cook for a further
15-20 minutes until the puff is golden and feels firm when tapped. Turn off the oven, but leave the puff inside for another 15 minutes.
- Remove the puff from the oven and transfer to a rack. When it has cooled a little, split horizontally using a serrated knife.
- Assemble the puff about 30 minutes before serving. Whip the cream until it forms soft peaks then loosely fold in the lemon curd. Spread the lemon cream mixture over the base of the cooled ring and scatter with sliced strawberries. Replace the lid and dust liberally
with sifted icing sugar. Serve in wedges.
Trimming the Christmas tree and decorating the house is a lot more fun to do with these minty squares nearby.
- 1 x 400g cans sweetened condensed milk
- 1 cup soft brown sugar, firmly packed
- 125 g butter
- 50 ml liquid glucose syrup
- 1 ½ tablespoons golden syrup
- 200 g dark chocolate, chopped
- ½ teaspoon vanilla
- ½ cup crushed candy canes
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.
Fruit Punch (non alcoholic)
- 600ml apple juice
- 600ml orange juice
- 600ml pineapple juice
- 250ml Rose’s lime cordial
- 600ml ginger ale
- 600ml Lemon & Paeroa
- fresh mint
- blocks of ice
Mix all liquids together in a large bowl.
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)
- Washi Tape
- Lollipop Sticks
- Baking Chocolate / Choc Melts
- Sprinkles (sprinkles of your choice - coconut, crushed nuts etc can also be used)
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.
- Striped paper straws can be used in place of lollipop sticks.
- The marshmallows can be replaced with thick slices of banana as a healthier option.
- These marshmallow pops also look great packaged in cellophane or decorative bags on the party table or as a take-home gift.
- This is a super-easy idea which can be adapted to suit your party table simply by altering the colour of the sticks , chocolate and sprinkles.
Tiny Tea Cups
Cup of tea anyone? These pretty little teacups make a super cute party treat - even the boys will think they taste great!
- 1 packet Mini Hundreds and Thousands Biscuits
- 1 packet Marshmallows
- 1 packet chocolate hail
- 1 packets Musk Lifesavers
- Handful of White Chocolate Melts
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.
Yum! Whip up some chocolate cupcakes, add a crumbled flake “nest” and some mini eggs and voila! A gorgeous & easy-to-make Easter treat.
||For the Cupcakes:
- 3/4 cup flour
- 3/4 cup sugar
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 teaspoon salt
- 3/4 cup milk
- 50g melted butter
- 1 egg
- 1/2 tsp vanilla
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.
- 50g butter
- 125g icing sugar
- 3 tbs cocoa
- milk to mix
- 1/2 tsp vanilla essence
With an electric beater, beat the butter, icing sugar and cocoa until well combined, then add a dash of milk and beat again. Continue until you achieve a soft spreadable icing, then add vanilla.
Spread the frosting on each cupcake and then decorate with crumbled flake and mini eggs.
This chocolate tart is so easy to make and it’s a perfect Valentine’s Day dessert, but tastes great all year round.
- 1 sheet prepared sweet short pastry
- 300g cooking chocolate
- ½ cup cream
- 2 eggs
- ¼ cup castor sugar
- 1 tsp vanilla essence
- Raspberries & icing sugar to decorate
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.
Not 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.
- 1 bottle chilled white wine
- 1/4 cup orange liqueur
- 2 peaches, sliced
- 4 strawberries, sliced
- 1/2 orange, juiced
- 1/2 orange, sliced
Combine all the ingredients in large bowl, chill for about an hour.
Serve on a hot sunny afternoon.
Christmas Eton Mess
These desserts served in mini jars are just too cute not to share with you! Adorable for a Christmas picnic.
- 300ml Cream
- 4 tablespoons Icing Sugar
- 2 teaspoons Vanilla Essence
- ¾ cup Raspberry Coulis (recipe below)
- 250g Mascarpone
- 150g Meringues, roughly smashed
Beat the cream with the icing sugar and vanilla essence. Fold through the berry coulis and mascarpone, being careful not to overmix as you want a marbled effect.
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.
- 2 cups fresh or frozen Raspberries
- about ½ cup Sugar
- about 1 tbsp Lemon Juice
In a medium saucepan over medium-high heat, bring raspberries and 1/2 cup sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 15 minutes.
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.
Christmas Mince Pies
Nothing beats the smell and taste of freshly baked fruit Christmas mince pies, straight from the oven.
- Sweet Pastry
- Fruit Mince
- 1 tin diced Apple
Mix the fruit mince and diced apple together.
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.
Chocolate Dipped Long Stemmed Strawberries
- 30 long stemmed strawberries
(for medium large strawberries
this is about 1kg)
- 350g dark chocolate
Melt chocolate gently over a double boiler or in a microwave. (If using a microwave, heat chocolate for 1 minute on medium, remove and stir. Repeat until chocolate is melted)
Holding a strawberry by the stem, dip it in chocolate, twirling it in a circular motion to evenly cover half to three-quarters of the berry. As you lift it from the chocolate, twirl it so that any excess chocolate drips back into the bowl.
Place the berry on the prepared baking sheet and repeat with remaining berries and chocolate.
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.
- Mini Parfait or shot glasses
- Chocolate Melts
- Sprinkles (in desired colour)
- Straws (in desired colour)
- Mini Marshmallows
- Waffle or sugar cones
- 3 large scoops vanilla icecream
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
To rim your glasses:
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.
Milky Way Cars
- 1 packet Milky Way Bars (snack size)
- 1 packet Tiny Teddy Biscuits
- 1 packet Pebbles
- Handful of Chocolate Melts
Lay the Milky Way’s on chopping board. Cut small slits into each bar and insert one Tiny Teddy driver.
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!
- 1 French stick (one day old rather than fresh)
- 2 cloves of garlic
- ½ cup olive oil
- toppings of your choice
Cut the french stick diagonally into slices. Place in a single layer on a baking sheet. Crush a couple of garlic cloves into half a cup of olive oil and using a pastry brush, brush the crostini with the garlicky oil. Bake at 180°C for 10 minutes until lightly golden and crisp. Turn once during baking.
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.
- Diced tomatoes with fresh basil
- Cream cheese, roasted peppers and anchovies
- Pesto, tomato and Brie
- Rocket, mozzarella and spicy sausage
- Cream cheese and smoked salmon
- Hummus, sundried tomatoes and pesto
- Smoked chicken and mango chutney
- Corned beef, horseradish mayo and swiss cheese
(requested by Sam)
- 280g self-raising flour
- 1 teaspoons baking soda
- ½ teaspoon mixed spice
- 250ml vegetable oil
- 260g brown Sugar
- 3 eggs
- 300g carrot, peeled & grated
- 70g chopped pecans
- 60g sultanas
- Finely grated zest of 1 lemon
Preheat the oven to 180°C. Line one tray with cupcake papers, spray lightly with oil.
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:
- 65g butter, softened
- 200g cream cheese, softened
- Squeeze lemon juice
- 3 cups icing sugar, sifted
Cream butter, then add the cream cheese, lemon juice and half of the sifted icing sugar and beat for 3 minutes or until the mixture is light and fluffy. Gradually add remaining icing sugar and beat until mixture is light and of a spreadable consistency. Decorate as desired.
* for a thicker icing which can be piped more icing sugar may need to be added