Category Archives: Hors-d’Oeuvre

‘Meat’ from Wheat

Some of you may have seen this in the New Scientist, issue 11th April 2020, by Sam Wong. Ingredients 1 Kg flour 2 tsp salt water Method In a large mixing bowl place the flour and salt. Add water, about … Continue reading

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Rice Paper Rolls

These rolls are rainbow coloured, pretty and easy to make, finger food for parties. Better to under fill than to add too much filling which will cause the rice paper to tear easily. Ingredients 50 gm vermicelli noodles 30 small … Continue reading

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Cauliflower and Leek Croquettes

Lovely if made small as Hor-d’Oeuvres or larger in the main course in a meal. Ingredients 1 cauliflower, chop the florets and stalk finely. 1 leek, sliced finely 2 cloves garlic 1/2 tsp mustard powder 1/2 tsp cardamom, optional, I … Continue reading

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Halloween Sweet Potato Crisps

I made these crisps for our local Halloween party last week end. The recipe idea came from the free Woolworths magazine. I only had a knife, no cutters, so I found it very labour and time intense but it was … Continue reading

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Red Capsicum Dip

Ingredients 4 red capsicums 400g tin chickpeas, drained 2 Tbsp tahini 2 Tbsp lemon juice 2 Tbsp olive oil 1 Tbsp water 1 clove of garlic, crushed 1/2 tsp ground paprika 1/2 tsp ground cumin freshly ground pepper to taste … Continue reading

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Heaven on a Stick

We have just had a children’s party but these fruit kebabs can be adapted for adults. They are health and can be served at any time. Ingredients 1 dozen mini kebab skewers 1 pear, cubed 1 banana, thick sliced 6 … Continue reading

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Avocado and Tomato Salsa

Salsa can be used in a number of ways, served on Melba toast as an hors-d’oeuvre, served on a variety of special breads as a starter or served as an accompaniment to a meal. This recipe is colourful and can … Continue reading

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Grated Zucchini

A colourful tasty dish to accompany a main dish or spread on toast as a snack or Hors-d’oeuvre. Ingredients 2 zucchini 1 tsp chilli flakes or 1 deseeded sliced chilli zest of half a lemon Method Preheat the oven to … Continue reading

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Mango Salsa

This delicious mango salsa was served to us at the Mary River Wilderness Retreat in Kakadu National Park, Northern Territory. When I asked the chef, Aaron Taylor, for the recipe he said it was always different as he threw in … Continue reading

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Baked Cauliflower

Thank you Carolyn for this recipe. Ingredients 1 cauliflower, cut the florets off 1 cup soy or almond milk 1 cup of flour 1 cup of bread crumbs 1 2/3 cups of soy sauce 1/4 cup apricot jam 3 Tbls … Continue reading

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