Mini Muffin, Shot Glass Soup & Bruchetta Trio


Mini Muffin, Shot Glass Soup & Bruchetta Trio

Contact info

Quick, easy and tasty recipes for finger snacks!


Mini Zucchini, Feta and Piquant Pepper Muffins

(Makes about 30 mini muffins)

Ingredients
250g Plain Flour
1Tbls Baking Powder
1Tbls Salt
½Tbls Black Pepper
½Tbls Paprika
2 Large Eggs
120ml Olive Oil
175g Zucchini (Grated)
130g Feta (Crumbled)
5 Whole Piquant Peppers (Peppadew™)
1 ½ Tbls Lemon Zest (Grated)

How to make it
Preheat Oven to 175°C. Grease mini muffin/cupcake trays (enough for 30). Prepare the Zucchini, Feta, Piquant Peppers & Lemon Zest, combine in a bowl and set aside. Sieve dry ingredients together in a bowl. In a large bowl, beat the eggs and oil with an electric whisk until smooth. Stir in the Zucchini mix. Add the dry ingredients and stir gently until just combined.
Spoon heaped teaspoons into the greased trays. Bake for 20-25 minutes, or until a sosati stick comes out clean, they are firm to the touch and slightly browned. Remove from oven and cool in trays for 5 minutes, remove and allow to cool fully on a rack.

Serve with a Peppadew™ or Peri-Peri mayonnaise.


Tomato Gazpacho in Shooter Glasses

(Makes about 60 Shots)

Ingredients
8 Tomatoes (peeled and deseeded)
8 Medium or 4 Large Gherkins (chopped)
1 Green Pepper (deseeded and chopped)
1 Large Onion (chopped)
2 Garlic Cloves (crushed)
60ml Vinegar
60ml Oil
800ml Tomato Juice or Tomato Cocktail
60ml Water
10ml Mixed Herbs
10ml Parsley (chopped)
15ml Sugar
Salt to taste
Pepper to taste
Worcestershire Sauce to taste
Tabasco to taste

How to make it
Blend all the ingredients in a liquidiser until as smooth or chunky as you like. Taste and season some more if necessary. Chill until serving. Pour into individual shot glasses (or larger bowls if you’d like).


Bruchetta with Olive Paste

Ingredients
French loaf (1) or hot dog rolls (6)
Butter
Olive Paste or Tapenade (We used Karoo Olive Paste from the LekkerBek range)

How to make it
Cut 1½ cm slices of bread. Paint lightly with melted butter. Grill in the oven on both sides until lightly browned. Cool on rack. Spread liberally with Olive Paste.

Tips

  • Add chillies instead of piquant peppers to you muffin mix for more bite.
  • Dip your teaspoon in oil before making the muffin ‘balls’, it prevents them from sticking to the spoon.
  • To peal a tomato: Slice a cross in the skin on the top of the tomato. Submerge in boiling water for about 2 minutes, remove and dunk in ice cold water. Skin should peal back effortlessly.
  • Always add some sugar to tomato dishes, it brings out the flavour.
    If you are using Tapenade instead of Olive Spread on the Bruchettas, use less as it has a stronger flavour.

For more delicious recipes follow the links alongside.

Did you like this article? Then get more of the same from our weekly newsletter delivered to your inbox for FREE!

Your email address will not be published. Required fields are marked *

More from Uncategorized: