Party Snacks - Your Kids Will Surely Love It!

160 Creative And Delicious Recipes Ideas For Party Food

(Funny Food Cookbook)

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Recipes for delicious party sticks on hand

Hack skewers with banana dip

Two kinds of toast rolls

Steak skewer with plum dip

Leberkäse skewers with egg cream

Shrimp skewers with mango chutney

Turkey mango skewers

Chicken saté skewers with peanut dip

Two kinds of potato skewers

Potato and minced meat skewers with feta dip

Cheese kebabs with olives and cherry tomatoes with mustard dip

Tandoori chicken bacon skewers on a colourful salad

Mozzarella caprese skewers

Snack and prawn sticks with Asian cucumber salad

Tomato and Mozzarella skewers

Melon and ham skewers

Cheese sticks with grapes

Turkey ham skewers

Herbed sheep's cheese salami skewers

Recipes for small party snacks on hand

Danish bread bites with salmon and prawns

Roasted bread with lightning poultry salad

Colourful dinner cakes

Flat bread with feta and dates

Vitello Tonato Mushroom

Bread pralines with sheep's cheese filling

Tuna tartar on pumpernickel with lime salsa

Beef strips on Polentatalern with yoghurt-garlic dip

Puff pastry slices with avocado wasabi cream and salmon

Sardine bites

Tramezzini Tower

Strammer Max deluxe

Pan Con tomato (bread with tomato Spanish style)

Recipes with delicious fillings for dumplings

Samosas with mango lentils and sour cream dip

Scampi in a dough coat

Vegetable-Sardines-Samosas

Ham and cheese dumplings

Filo pastry pockets with minced meat and chili sauerkraut

Pizza dough pockets with tomato mozzarella salad

Potato-Sauerkraut-Piroggen

Dumplings with minced spinach-feta filling

Mini-Calzones "Asia" and "Salmon"

Pizza Bags Hawaii

Mini zone with salami

Samosas with mango chutney

Tuna-Egg-Cheese-Brik

Caprese-puff pastry bags

Shrimp gyozas with wasabi mayonnaise

Hearty puff pastry pockets

Empanadas with chicken filling

Two kinds of fried Wan Tan with sweet and sour sauce

Pide with spinach and minced meat

Crispy Wan-Tan with chicken

Party Sandwiches - stuffed, rolled, plucked and dipped

Curry Baguette with Orange Horseradish Butter

Tortano with tomato mince and gorgonzola

Plucked Pizza Bread

XXL sandwich cake with cream cheese and salad

Two kinds of Monkey Bread Muffins

Rustic Olive-Ciabatta

Focaccia with sea salt and rosemary

Flatbread pizza with ham and salami

Party bread filled with herbs of Provence, red pesto and sheep cheese

Stuffed flat bread with breakfast bacon, paprika quark, tomatoes and salad

Mini ciabatta breads with pumpkin and sunflower seeds and feta dip

Filled oven baguettes

Pizza roll with spinach & dried tomatoes

Funny Food - Creative recipe ideas for party snacks

Meatballs spiders for Halloween

Cupcakes with monster face

Owl cake

Funny children's hamburger (cucumber frog)

Pizza faces with vegetables

Juicy wholemeal sandwich

Stuffed tomato toadstools

Easter bunny biscuit with strawberry quark

Vienna sausages with potato and cucumber slices

Fried egg with ham and pasta with ketchup

Cream cheese balls with tomatoes

Pizza hearts for lovers

Pumpkin cream soup for Halloween

Spider muffins for Halloween

Cucumber with pineapple and cheese cubes

Trolley with fish fingers and zucchini

Caterpillars of meatballs with faces

Funny tomato soup

Pizza snake for children

Mascarpone mice with chives and nasturtium

House of toast with ham and cheese

Laughing vegetable cream soup

Funny children's hamburger

Gravestone Sandwiches for Halloween

Creepy pumpkin soup in the cup for Halloween

Funny raw vegetable food - snake, snail, mice, beetle & boat

Potato mice stuffed with carrots and cheese

Rice paper ghosts with minced meat filling

Piggy Party Bread

Funny toast with cheese and vegetable face

Mincemeat fingers for Halloween

Creepy Halloween cauliflower with béchamel sauce

Chocolate taler with butterflies

Honey cake with Santa Claus face

Funny strawberry pancakes

Creepy Halloween Muffins

Halloween punch with marzipan snakes

Cake truck loaded with chewing gum for children's birthday parties

Cake parade for the children's birthday party

Turtle muffins

Funny ball round chocolate cake for kids

Bat Biscuits for Halloween

Scary spider web muffins for Halloween

Winter Cake Pops

Pumpkin biscuits for Halloween

Apricot tartlets for children

Funny coconut chickens

Small piglet marzipan cake

Funny cheese skewers

Funny monster tartlets

Crocodile from cucumber, cheese and sausages

Butterfly cake

Plunder screw

Grilled cake with vegetable face

Beetle muffins

Fruit punch for Halloween

Hedgehog chocolate cake

Spider web cake for Halloween

Gingerbread Railway

Halloween muffins with cobwebs

Cream cheese breads with vegetable face

May beetle cake with strawberries and marzipan

Knight's castle cake

Bat cupcakes for Halloween

Ghost biscuits for Halloween

Pumpkin biscuits for Halloween

Yoghurt pot with tangerine face

Mini Pumpkin Cake for Halloween

Funny pancake with bear face

Hearty mousecakes

Bat biscuits for Halloween

Small fried egg cake for Easter

Frog biscuits for children's birthday parties

Ghost meringue on Halloween

Scary crooked witch fingers for Halloween

Jell-O in Oranges for Halloween

Halloween biscuits - witches, cats, owls and leaves

Funny yeast dough male

Skeleton Cupcakes for Halloween

Spider web cupcakes for Halloween

Spider pralines for Halloween

Snake cake with strawberries and cream

Funny biscuit lollipops

Mummy & Frankenstein Cupcakes for Halloween

Halloween scary monster cupcakes

Foolish chocolate kisses for carnival

Halloween Ice Ghosts

Elk muffins for Christmas

Halloween scary fingers

Funny blue monster muffins

Funny cupcakes with monkey faces

Fun bear cake for the children's birthday party

Beehive tartlets

Cat biscuits

Gingerbread house at Christmas time

Cancer muffins for the summer party

Funny Easter cookies on a stick

Monster dessert for children's birthday parties

Turtle Cake

Recipes for delicious party sticks on hand

A welcome addition to any buffet: Party skewers look great and can be eaten without a knife or fork thanks to skewers. You can always combine the ingredients anew: Party skewers with meat and vegetables, with cheese and fruit, with fish and noodles - or all together?

Delicious for party skewers are various dips, for example salsa, curd cheese or peanut sauce. But beware: Put your ingredients firmly on the party skewers so that individual pieces of vegetables or meat do not slip into the sauce bowl. For the recipes you can use wooden party skewers, metal party skewers or plastic party skewers.

Hack skewers with banana dip

Ingredients for 4 portions

1 can of vegetable corn (212 g; drained net weight 140 g)

1 small onion

125 g red pepper

450 g mixed minced meat

2 tbsp breadcrumbs

1 egg (size M)

salt and pepper from the mill

3 tbsp oil

2 ripe bananas

2-3 tablespoons lemon juice

250 g salad cream

200 g whole milk yoghurt

1-2 tsp + something to dust Curry powder

Parsley and mint to garnish

preparation

Drain the corn. Peel and finely chop the onion. Clean and wash the peppers and cut into small cubes. Knead minced meat with breadcrumbs, egg, corn, onion and paprika. Season with salt and pepper. Form 12 long meatballs from it and stick on 1 wooden skewer each.

Heat the oil in a pan. Brown the skewers in portions all around. Remove and place in an ovenproof mould. Cook in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: stage 2) for approx. 15 minutes.

Meanwhile, peel the bananas. Cut 1/2 banana into slices. Cut the remaining bananas into small cubes. Sprinkle with lemon juice. Mix banana cubes with salad cream, yoghurt and curry. Season to taste with salt and pepper. Remove the skewers and serve garnished with parsley. Garnish the banana dip with banana slices and mint. Sprinkle with some curry powder and serve with the skewers.

Two kinds of toast rolls

Ingredients for 4 portions

4 slices sandwich toast

1 clove of garlic

5 stalks chives

5 stalks parsley

50 g roasted pickled red peppers

125 g double cream fresh cheese

salt and pepper from the mill

cling film

wooden skewers

preparation

Cut off the toast bark. Peel and chop the garlic clove. Wash chives and parsley and shake dry. Cut the chives into rings and finely chop the parsley leaves. Drain the paprika and dice finely.

Stir the cream cheese until smooth, season to taste with salt and pepper. Halve the cheese mixture. Mix herbs and garlic in one half and paprika in the other half.

Place each slice of toast between the foil and roll flat with the cake roll. Coat two slices with herb cream cheese, coat two slices with paprika cream cheese. Roll up toast slices tightly and wrap firmly in foil. Refrigerate rolls for approx. 30 minutes.

Remove cling film and cut rolls into 1 cm thick slices. Stick on wooden skewers and arrange in glasses.

Steak skewer with plum dip

Ingredients for 4 portions

2 beef steaks (approx. 300 g)

2-3 tbsp soy sauce

1 tsp brown sugar

3-5 tbsp oil

1 shallot or small onion

100 g tomato ketchup

75 g plum puree

½-1 TL Sambal Oelek

salt and pepper from the mill

1 pinch of sugar

100 g mixed lettuce (for  B. Rocket and lamb's lettuce)

2 tbsp white balsamic vinegar

1-2 tbsp sesame seeds

wooden skewers

preparation

Dab the steaks dry, cut into small cubes and stick them on skewers. Mix soy sauce, brown sugar and 1-2 tablespoons oil. Put it on meat skewers. Cover and chill for approx. 30 minutes.

Peel the shallot, chop it. Mix with ketchup, plum puree and Sambal Oelek. Season to taste with salt and sugar. Clean, wash and drain the salad. For the marinade beat vinegar, 1 pinch sugar, salt, pepper and 1-2 tablespoons oil.

Roast the sesame seeds in a pan until golden brown and remove. Heat 1 tbsp oil in the pan. Fry the skewers in it for 2-3 minutes. Remove and sprinkle with sesame seeds.

Mix salad and marinade and divide into four plates. Arrange the meat skewers on top and serve with the plum dip.

Leberkäse skewers with egg cream

Ingredients for approx. 20 pieces

16 eggs (size M)

4 slices of farmhouse bread (approx. 250 g)

800 g meat loaf

2-3 tbsp butter

2-3 tbsp oil

1 bunch parsley

200 g salad mayonnaise

200 g sour cream

salt and pepper from the mill

wooden skewers

preparation

Boil the eggs hard. Rinse, peel and let cool. Cut the bread into 4-5 pieces. First cut the meat loaf into thick slices, then into approx. 20 pieces.

Heat the butter in a large pan. Roast the bread on each side until golden brown. Fry the meat loaf in the hot oil until golden brown on each side.

Wash and finely chop the parsley. Put some parsley aside to garnish. Chopping eggs. Mix with mayonnaise, sour cream and parsley. Flavour the egg cream with salt and pepper.

Brush the bread pieces with some egg cream. Put the meat loaf on top and sprinkle with the rest of the parsley. Other egg cream is sufficient.

Shrimp skewers with mango chutney

Ingredients for 4 portions

1 small onion

1 large ripe mango

½-1 red chili pepper

3-4 tbsp oil

3-4 tbsp light balsamic vinegar

1-2 tablespoons honey

salt and pepper from the mill

24 prawns (approx. 500 g fresh or frozen; without head and shell)

3-4 basil stems

8 wooden skewers

preparation

Peel the onion and dice it very finely. Peel the mango. Cut the flesh from the stone and dice very finely. Cut the chilli lengthwise, core, wash and finely chop them.

Heat 1 tablespoon of oil. Brown the onion and chilli. Steam mango cubes for approx. 2 minutes. Stir it from time to time. Stir in vinegar and honey. Simmer for another 2-3 minutes. Season to taste with salt and pepper. Let the chutney cool down.

Defrost frozen shrimps. Peel the shrimps, remove the hide, wash and dab dry well. Put 3 shrimps on 1 skewer each.

Heat 2-3 tbsp oil. Fry the shrimp skewers in it for 3-4 minutes. Season with salt and pepper. Wash the basil and, except for a little, cut into strips. Stir under the chutney. Do everything. Garnish with basil.

Turkey mango skewers

Ingredients for 6 portions (12 skewers)

600 g turkey breast

2 tbsp olive oil

salt and pepper from the mill

150 g mushrooms

200 g cherry tomatoes

1/2 mango (approx. 250 g)

12 cocktail skewers

preparation

Wash the meat, dab dry and cut into bite-sized cubes. Heat 1 tablespoon of oil in a pan. Brown the meat in it for 4-5 minutes, season with salt and pepper. Mushrooms clean and clean. Remove the meat and allow to cool.

Add 1 tablespoon oil and mushrooms to the pan. Fry the mushrooms in a pan for approx. 5 minutes until golden brown. Meanwhile, wash the tomatoes and pat dry. Add the tomatoes to the pan and fry over high heat for approx. 1 minute. Season with salt and pepper, remove and allow to cool.

Meanwhile, peel the mango, cut the flesh from the stone and dice. Place mango, meat, mushrooms and tomatoes on cocktail skewers, arrange on a plate and garnish with rosemary. Sambal Oelek to it.

Chicken saté skewers with peanut dip

Ingredients for 8 portions

4 chicken fillets (à approx. 150 g)

2 red chillies

150 ml + 3-4 tbsp oil

2 tbsp + some Sambal Oelek

2 tbsp soy sauce

2 tbsp brown sugar

1 medium onion

1 clove of garlic

1 organic lime

1 can (400 ml) coconut milk

150 g piece peanut butter

salt and pepper from the mill

16 metal skewers

preparation

Wash the meat, pat dry and cut into a total of 16 long strips. Stick strips of meat wave-shaped on metal skewers. Cut chilli peppers lengthwise, remove seeds. Finely chop the pods. Mix 150 ml oil, 2 tbsp Sambal Oelek, soy sauce, half of the chilli and sugar well and pour over the meat. Marinate meat in it for approx. 1 hour, turning once.

Meanwhile peel onion and garlic and dice finely. Wash lime hot, peel in zest, cut finely. Halve the lime, squeeze the juice.

Heat 1 tbsp oil in a saucepan. Brown the onion, garlic and the rest of the chilli. Add coconut milk and peanut butter and bring to the boil while stirring. Flavour with lime juice, lime peel and a little Sambal Oelek.

Heat 2-3 tbsp oil in a large pan. Add 3 portions of Saté skewers and fry for 3-4 minutes on each side. Season with salt and pepper. Peanut dip to the saté skewers.

Two kinds of potato skewers

Ingredients for 4-6 portions

750 g small potatoes

200 g beef hip steak

some stems oregano and thyme

1 organic lime (grated peel and juice)

7 tbsp oil

salt and black pepper from the mill

1 glass (280 g) of stuffed small peppers

1 avocado (approx. 200 g)

100 g cooked ham (in thin slices)

Basil to garnish

wooden skewers

preparation

Wash the potatoes well and cook in boiling water for about 15 minutes.

Wash the meat, dab dry and cut into strips. Wash the herbs, dab dry and chop finely, except for a little oregano for garnishing. Mix meat with herbs, lime peel and 1 tablespoon oil, season with pepper and chill.

Drain the potatoes, rinse with cold water and peel. Allow to cool. Drain the paprika. Cut the avocado in half, remove from the stone and the skin. Cut into slices and sprinkle with lime juice, chill.

Heat 4 tablespoons of oil in portions in a pan. Fry the potatoes in portions until golden brown. Season with salt. Drain on kitchen paper. Heat 2 tablespoons of oil in a pan, fry the meat for 2-3 minutes while turning. Season with salt.

Spit ham and paprika on half of the potatoes. Skewer meat and avocado on the other half. Garnish with set aside oregano and basil.

Potato and minced meat skewers with feta dip

Ingredients for 20 skewers

1 roll (from the day before)

10 small new potatoes

3-5 tbsp oil

coarse + fine salt and pepper from the mill

2-3 tablespoons herbs of Provence

1 medium onion

400 g mixed chopped meat

1 egg (size M)

2 teaspoons mustard

100 g feta cheese

2 tbsp salad mayonnaise

200 g whole milk yoghurt

3 tsp seasoning mix "Dip Quick" herb-garlic

Basil to garnish

20 wooden skewers

preparation

Soak bread rolls in water. Wash potatoes thoroughly and halve lengthwise. Brush baking tray with 1-2 tablespoons oil and sprinkle with coarse salt and 1-2 tablespoons herbs. Place the potatoes with the cut surface on top. Bake in a hot oven (electric cooker: 175°C/Circulating air: 150°C/Gas: Stage 2) for approx. 40 minutes.

Peel and chop the onion. I'm going to put out a bagel. Knead both with minced meat, egg, mustard, 1 tablespoon herbs, salt and pepper. Form 20 balls with moistened hands. Fry for approx. 8 minutes in 2-3 tbsp hot oil all around.

For the dip, crumble the feta finely. Mix with mayonnaise, yoghurt and "Dip Quick" spice mixture. Remove meatballs and potatoes. Skewer one ball on each half of the potato. Garnish with fetadip and basil.

Cheese kebabs with olives and cherry tomatoes with mustard dip

Ingredients for 12 skewers

400 g mountain cheese

12 cherry tomatoes

24 pitted green olives

salt and coloured pepper from the mill

75 g sour cream

1 tbsp honey

2 tbsp coarse mustard

12 wooden skewers

preparation

Cut the cheese into 24 cubes. Wash and halve the tomatoes. Put cheese cubes, olives and tomatoes alternately on skewers and season with coloured pepper.

For the dip, mix sour cream, honey and mustard and season with salt. Skewers and sour cream.

Tandoori chicken bacon skewers on a colourful salad

Ingredients for 4 portions

1-2 tsp Tandoori powder

1 tbsp whole milk yoghurt

400 g chicken fillet

1 small red onion

1 large tomato

1/2 small yellow pepper

2 baby roman salads

4 slices breakfast bacon

2 tbsp oil

4 tablespoons basil vinaigrette

salt and pepper from the mill

1 pinch of sugar

8 wooden skewers

preparation

Mix Tandoori powder and yoghurt. Wash chicken fillet, dab dry and cut into cubes. Mix chicken cubes and Tandoori mix and chill for about 30 minutes.

Peel the onion and cut into thin slices. Wash and clean the tomato and cut into thin slices. Clean, wash and cut the peppers into strips. Clean and wash the salad and cut the leaves into strips.

Cut the bacon slices into 4-5 pieces each. Spread the chicken cubes and bacon pieces on 8 skewers. Heat the oil in a pan and fry the skewers for 6-8 minutes while turning.

Mix salad, vegetables and vinaigrette in a bowl and season with salt, pepper and sugar. Arrange salad and skewers in glasses.

Mozzarella caprese skewers

Ingredients for 20 skewers

20 yellow cherry tomatoes

20 red cherry tomatoes

5 slices Parma ham (50 g)

5 slices fennel salami (25 g)

2 packs of mozzarella balls (150 g each = 20 pieces)

1 tbsp olive oil

1 tsp coarse sea salt

coarse pepper from the mill

20 wooden skewers

preparation

Clean, wash and dry the tomatoes. Cut slices of ham and salami in half lengthwise. Drain and drain the mozzarella balls.

Wrap 1/4 of the mozzarella balls with ham and 1/4 of the balls with salami. Wash basil, shake dry and pluck leaves from stalks. Shorten the skewers.

Alternate the skewers with 2 mozzarella balls, 2 tomatoes and basil. Arrange on a plate and drizzle with olive oil. Season with coarse salt and pepper.

Snack and prawn sticks with Asian cucumber salad

Ingredients for 4-6 portions

2 large salad cucumbers

1/2-1 Chilli pepper (e.g. red)

6 tbsp white wine vinegar

salt and pepper from the mill

1 pinch of sugar

9 tbsp oil

1 onion

250 g mixed chopped meat

1 egg yolk or 1 tbsp quark

1 tbsp breadcrumbs

1 pinch curry

12 ready-to-cook raw shrimps (approx. 250 g)

1/2 fret/potty coriander

12 wooden skewers

preparation

Wash the cucumbers, cut off 6 thin slices and set aside. Peel and chop the rest. Clean, wash and finely chop the chilli. Peel the ginger, chop finely. Mix everything with vinegar, salt, pepper, 1 pinch sugar and 6 tablespoons oil.

Peel and chop the onion. Knead with minced meat, egg yolk and breadcrumbs. Season with salt, pepper and 1 pinch of curry. Form into 12 small balls. Fry in 2 tbsp. hot oil all around for approx. 6 minutes. Drain on kitchen paper.

Cut shrimps lengthwise at the back. Remove the dark intestine. Wash the shrimps and pat dry. Fry in 1 tablespoon of hot oil for approx. 3 minutes while turning. Season with salt and pepper.

Wash and pluck the coriander. Put on 6 skewers 2 meatballs each, some coriander and 1 slice of cucumber, on the remaining 2 shrimps each. Add the rest of coriander to the cucumber salad. Arrange everything in glasses.

Tomato and Mozzarella skewers

Ingredients for 6-8 portions

1 slice of toast bread

1 small onion

500 g mixed minced meat

1 egg (size M)

1 tbsp tomato paste

salt and black pepper from the mill

2 tbsp oil

1 bowl (150 g) mini mozzarella balls

200 g cherry tomatoes

1 bunch basil

wooden skewers

preparation

Soak toast in cold water. Peel and finely chop the onion. Squeeze out the bread well. Knead with minced meat, onion, egg and tomato paste. Season with salt and pepper.

Shape the chopping mass into small balls. Heat the oil in a pan, fry the balls in two portions while turning for 6-8 minutes. Drain on kitchen paper and leave to cool.

Drain the mozzarella. Wash the tomatoes and basil and pat dry. Place meatballs, mozzarella, tomatoes and basil leaves alternately on small skewers. It goes well with bread.

Melon and ham skewers

Ingredients for 8 skewers

4 mint stalks

1/2 honeydew melon

1 Cantaloupe melon

16 slices Parma ham

50 g white balsamic cream

8 wooden skewers

preparation

Wash mint, pat dry and pluck leaves. Halve the whole melon. Remove the melon seeds. Cut the melon halves into 8 slices each. Cut the melon slices from the skin and quarter them. Remove the Cantaloupe slices from the skin and cut in half.

Alternate pieces of melon and Parma ham with mint leaves on wooden skewers. Pour the balsamic cream over the skewers.

Cheese sticks with grapes

Ingredients for 1 serving

50 g low-fat Gouda cheese (16 % fat)

5 grapes

1 stalk parsley

1 gherkin

preparation

Cut the cheese into 5 pieces. Wash the grapes and parsley and pat dry. Cut the gherkin diagonally into 5 slices. Spit one grape, one slice of corniche and one slice of parsley on each cheese cube.

Turkey ham skewers

Ingredients for 6-8 portions

125 g apricot jam

2 courgettes (à approx. 175 g)

800 g turkey escalope

4 tbsp brandy

6 tbsp white balsamic vinegar

salt and pepper from the mill

5-6 thin slices (20 g each) of smoked ham

4 tbsp oil

1 pinch lemon pepper

Coriander green to garnish

18-24 wooden skewers

preparation

Pass the jam through a fine sieve. Clean, wash and chop the courgettes. Wash the meat, dab dry and cut into small cubes. For the marinade mix jam, brandy and vinegar. Season with salt and pepper. Place the meat and zucchini in the marinade, cover and leave to stand at room temperature for about 30 minutes.

Cut the ham slices into 4 strips and fold them together. Pour the meat and zucchini into a sieve and drain well. Zucchini, meat and ham on skewers stick.

Heat the oil in 3-4 portions in a large pan, add the skewers and fry one after the other for about 5 minutes while turning. Season with salt and pepper. Keep warm. Arrange three skewers each sprinkled with lemon pepper in serving bowls. Garnish with coriander.

Herbed sheep's cheese salami skewers

Ingredients for 12 skewers

1/2 bunch parsley

1/2 bunch chives

3-4 stems fresh sage

1-2 cloves of garlic

½-1 tsp dried thyme

10 tbsp olive oil

250 g feta cheese

150 g salami per piece

12 cherry tomatoes

Pepper from the mill

12 wooden shashlik skewers

preparation

Wash herbs and pat dry. Chop the parsley and cut the chives into fine rolls. Pluck the sage leaves from the stems. Peel the garlic and press it through a garlic press. Mix parsley, chives, thyme, garlic and oil. Cut the feta and salami into 12 cubes each. Wash and drain the tomatoes.

Place 1 cheese cube, 1 salami cube, 1 cherry tomato and 12 sage leaves on 1 skewer each. Place the skewers on a deep plate and spread the herb-oil mixture over them. Turn the skewers in it. Allow to infuse for approx. 1 hour. Cover and chill until serving. Grind some fresh pepper over it.

Recipes for small party snacks on hand

No good party without tasty food. The hit on every buffet are delicious sandwiches. There are no limits to the imagination when it comes to covering. Small slices of bread of all kinds or puff pastry are suitable as a basis for cutlets. The cut topping offers endless possibilities - whether classic topping with cheese, ham and egg or refined topping with raw tuna, scallops or avocado cream - all these cuts are delicious. So don't bother with the canapé.

Danish bread bites with salmon and prawns

Ingredients for 8 pieces

100 g cooked sea ice-cream prawns (refrigerated shelf)

1/2 bunch dill

1 tbsp lemon juice

35 g baby spinach leaves

4 slices sandwich toast

4 tbsp butter

200 g smoked salmon, sliced

8 tsp horseradish (glass)

small lemon slices to garnish

preparation

Wash and drain the shrimps. Wash dill, shake dry. Pluck off the flags and chop finely, except for something to garnish. Mix shrimps with lemon juice and dill. Wash the spinach and drain well. Halve bread slices diagonally and spread with butter.

Cut the salmon into broad strips and mix into the prawns. Spread the spinach on the breads. Put the salmon-shrimp mixture on top. Place 1 teaspoon of horseradish on each side. Garnish with lemon wedges and set aside dill.

Roasted bread with lightning poultry salad

Ingredients for 4 portions

2 chicken fillets

1 tsp oil

salt and pepper from the mill

1 bunch rocket (rocket)

100 g cherry tomatoes

1 clove of garlic

5 tbsp cream yoghurt

3 tbsp Sylter salad cream (for  B. by Thomy)

3 tbsp black olives (in slices)

4 large slices mixed rye bread

preparation

Wash the meat, dab dry, dice finely. Fry in hot oil for 4-5 minutes, season with salt and pepper. Clean, wash, drain and chop the rocket. Wash and quarter the tomatoes.

Peel garlic, chop finely. Mix with yoghurt and salad cream. Season with salt and pepper. Mix prepared ingredients and olives with yoghurt sauce. Toast bread in a toaster. Spread the chicken salad on the breads.

Colourful dinner cakes

Ingredients for 4 pieces (starter rings Ø 8 cm)

2-3 carrots

2 small courgettes

1 bunch radish

50 g crispbread

50 g butter

2 sheets gelatine

200 g low-fat cream cheese

150 ml milk

salt and pepper from the mill

3 tsp breadcrumbs

1 egg (size M)

1/4 bed of garden cress to garnish

cling film

preparation

Peel and wash the carrots. Clean and wash courgettes and radishes. Grate the prepared vegetables separately and mix separately in bowls with 1/4 teaspoon salt each.

Finely chop the crispbread. Melt butter and mix with crispbread. Moisten a small flat plate or board. Lay foil flat on top. Place 4 starter rings (approx. 8 cm Ø) on top. Spread the crispbread crumbs in the rings and press firmly down, chill.

Soak the gelatine. Mix cream cheese and milk to a liquid cream, season with salt and pepper. Place vegetables one after the other on a sieve, squeeze out. Squeeze the vegetables again with kitchen paper and put them back in the bowls. Mix the vegetables with 1 teaspoon breadcrumbs.

Express gelatine, dissolve. Add 2-3 tablespoons of cream cheese cream to the gelatine. Stir the gelatine mixture into the rest of the cream. Place 1-2 tablespoons of cream on the crumb bases and chill for approx. 10 minutes. Spread a thin layer of radish on top, add 2-3 tablespoons of cream and chill for approx. 10 minutes. Repeat with other vegetables, finishing with a layer of cream. Refrigerate the tartlets for approx. 2 hours.

To serve, cook the egg for about 10 minutes in boiling water until hard, quench with cold water, peel and slice. Serve tartlets garnished with egg slices and cress.

Flat bread with feta and dates

Ingredients for 8 portions

12 dried and pitted dates

100 g walnut kernels

250 g flat bread

250 g creamy feta

8 tsp liquid honey

8 tsp olive oil

4 stems thyme

baking paper

preparation

Preheat oven (electric stove: 225 °C/Circulating air: 200 °C). Line a baking tray with baking paper. Cut the dates into slices. Coarsely chop the nuts. Cut bread into approx. 24 slices (à approx. 1⁄2 cm thickness).

Brush the bread slices with feta and place on the baking tray. Sprinkle with dates and nuts. Sprinkle with honey and oil.

Bake in the hot oven for 3-5 minutes. Wash the thyme, shake dry and remove the leaves from the stems. Sprinkle the breads au gratin with thyme.

Vitello Tonato Mushroom

Ingredients for 18 pieces

2 cans (185 g each) tuna fillets without oil

100 g capers

1 small onion

5 stalks parsley

100 g sour cream

salt and pepper from the mill

1 small red pepper

8-10 slices (approx. ½ cm thin) white bread

8-10 slices roast beef cold cuts

8-10 thin slices turkey breast cold cuts

Caper apples to garnish

preparation

Drain the tuna and capers. Peel and chop the onion. Wash parsley, shake dry and chop. Puree the tuna, 2⁄3 capers, onion, parsley and sour cream with a hand blender. Season to taste with salt and pepper.

Clean, wash and finely chop the peppers. Stir into the tuna cream with the remaining capers. Cut out approx. 18 circles (approx. 5 cm Ø) each from white bread and cold cuts.

Cover half of the bread with roast beef, the others with turkey breast. Pour the cream into a piping bag with a perforated spout. Spray on half of the bread approx. 3⁄4 of the cream. Place the rest of the sandwiches on top. Garnish with the rest of the cream and caper apples.

Bread pralines with sheep's cheese filling

Ingredients for 4 portions (24 pieces)

1/2 bunch flat parsley

1 glass (340 g) grilled paprika in brine

1 pack (180 g) sheep's cheese light

4 slices (à approx. 40 g) egg white bread

12 thin slices (10 g each) of cottage ham

4 tomatoes

1 tbsp + 1 tsp olive oil

salt and pepper from the mill

preparation

Wash the parsley and pluck the leaves. Put some aside for the salsa. Drain the paprika. Put aside 100 g paprika for the salsa. Cut sheep's cheese, bread and paprika into 24 rectangles of equal size (approx. 1.5 x 6 cm). Cover the bread with cheese, parsley and paprika. Cut the ham in half lengthwise and wrap the pieces of bread in 1/2 slice each.

For the salsa, wash the tomatoes, quarter them, remove the core and dice the flesh. Dice the rest of the paprika as well. Finely chop the parsley. Mix parsley, tomatoes and paprika with 1 tablespoon olive oil. Season to taste with salt and pepper.

Heat 1 teaspoon of oil in a coated pan. Fry the bread pralines for about 2 minutes over medium heat while turning. Remove from the pan and drain. Arrange the bread pralines on a plate. Salsa will do.

Tuna tartar on pumpernickel with lime salsa

Ingredients for 15 pieces

250 g tuna fillet

2 cloves of garlic

3 shallots (30 g each)

3 tsp olive oil

salt and pepper from the mill

1 organic lime (juice)

10 chives stalks

2 tomatoes

1 lime

15 slices of Party Pumpernickel

preparation

Wash the tuna and cut into very fine cubes. Peel the garlic and shallots, cut into very fine cubes and add half each to the tuna. Add 2 teaspoons oil, season with 1 teaspoon lime juice, salt and pepper. Cut 5 chives stalks into very fine rings and add half to the tartare.

For the salsa, wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Mix the remaining garlic and shallots cubes with 1 teaspoon of oil, the remaining lime juice and chives rolls. Add tomato cubes, except 1 teaspoon, to the salsa.

Peel the lime so that the white skin is completely removed. Using a sharp knife, remove the fillets between the skins and, except for a few to garnish, add to the salsa. Season to taste with salt and pepper.

Tatar on pumpernickel. Garnish with tomato cubes, lime fillets and chives. Pour the salsa into a bowl and serve with the pumpernickel snacks.

Beef strips on Polentatalern with yoghurt-garlic dip

Ingredients for 20 pieces

250 ml milk

50 g butter (or margarine)

150 g polenta (corn semolina)

2 hip steaks (à approx. 180 g)

salt and pepper from the mill

1 tbsp oil

6-7 stems thyme

4 cloves of garlic

200 g whole milk yoghurt

6 cherry tomatoes

aluminium foil

preparation

Bring milk, 250 ml water, 1 teaspoon salt and 50 g fat to the boil. Stir in the polenta and leave to swell for 10 minutes. Still hot, spread on 1/3 of a baking tray (32 x 39 cm) lined with baking paper and allow to cool.

Wash meat, dab dry, season with salt and pepper. Heat the oil in a pan and fry the meat for about 5 minutes. Wash thyme, pat dry and pluck coarsely. Turn the meat over, add 1 teaspoon of thyme and fry for another 5 minutes. Remove meat, wrap in aluminium foil and let rest.

In the meantime, peel the garlic, cut 1 clove into thin slices and chop the rest very finely. Add the chopped garlic to the yoghurt, mix and season with salt and pepper.

Wash cherry tomatoes except 1-2 for garnishing, cut into 6 slices each. Cut out 20 circles (approx. 5 cm Ø) from the polenta. Cut the meat into thin slices and arrange on the Polentatalern. Add 1/2 teaspoon each of the garlic dip to the meat slices and garnish with tomato slices and thyme tips.

Cut the rest of the cherry tomatoes crosswise into deep slices and squeeze slightly at the bottom. Arrange the Polentataler and cherry tomatoes on a plate. Garnish yoghurt dip with garlic slices, cherry tomato slices and thyme.

Puff pastry slices with avocado wasabi cream and salmon

Ingredients for 13 pieces

1 pack (270 g) fresh butter puff pastry (ready to bake, rolled out in a rectangular shape on baking paper, approx. 42 x 24 cm)

1 egg yolk (size M)

1 clove of garlic

1 avocado (approx. 200 g)

2 teaspoons lemon juice

1 tbsp oil

2 tbsp whole milk yoghurt

2 tsp Wasabi (glass)

salt and pepper from the mill

1 pinch of sugar

1 small bunch rocket

125 g smoked salmon

5-6 tbsp soy sauce

preparation

Take the puff pastry out of the fridge 5-10 minutes before processing and let it rest. Unroll the dough on the baking paper, cut into thirds and cut into 9 strips each. Brush 13 strips thinly with water and cover with 1 strip each (1 strip remains, if necessary use as well).

Whisk egg yolk and 2 tbsp. water. Brush the dough strips with it and place them on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: stage 3) for 8-10 minutes until brown, remove and allow to cool.

Peel and chop the garlic. Cut avocado in half, remove pit, peel from flesh. Puree the avocado, garlic, lemon juice and oil. Stir in yoghurt and wasabi. Season to taste with salt, pepper and sugar.

Clean, wash and drain the rocket. Cut the salmon into strips. Spread the puff pastry slices with avocado cream and cover with rocket and salmon. Arrange the puff pastry slices and drizzle with soy sauce before serving.

Sardine bites

Ingredients for 4 portions

1 small onion

1 tbsp flour

2 tbsp olive oil

1 pinch salt

4 slices bacon (breakfast bacon)

4 small slices of olive or farmhouse bread

8 sardines pickled in olive oil

preparation

Peel the onion and cut into thin rings. Turn in flour and fry in hot olive oil until golden yellow. Season with salt, drain well on kitchen paper. Fry the bacon in the fat until crispy.

Drain as well. Then fry the bread slices crispy in the frying fat on each side. Cover each slice of bread with 1 slice of bacon, 2 sardines and a few fried onions. Sprinkle with some pesto as desired.

Tramezzini Tower

Ingredients for 4 portions

1 celery stick

1 small apple

1 tbsp lemon juice

1 bunch chives

200 g salad mayonnaise

1-2 tsp curry powder

salt and pepper from the mill

1 pinch of sugar

1 small head iceberg lettuce

12 slices sandwich toast

250 g French rosé ham

wooden skewers

preparation

Clean, wash and finely chop the celery. Wash apple, grate coarsely from core and mix immediately with lemon juice. Wash chives, shake dry, cut into rolls. Mix celery, chives, apple mixture, mayonnaise and 1 teaspoon curry powder, season to taste with salt, pepper, curry powder and sugar.

Clean salad, wash, halve if necessary, remove leaves individually from head. Press 24 leaves flat. Put aside 4 smaller leaves as "shells" for serving. Use the rest of the lettuce elsewhere. Spread 8 toast slices with 1/2 tbsp apple cream each, cover with 1/8 each of the ham and 3 lettuce leaves each.

Place 2 slices of toast on top of each other and cover with 1 uncoated slice of toast each. Fix each sandwich diagonally at 4 corners with wooden skewers. Cut edges of sandwiches, quarter sandwiches, arrange. Arrange the rest of the cream in the leaf bowls and serve.

Strammer Max deluxe

Ingredients for 4 portions

4 slices (22 g each) Brioche Sandwich

4 ready-to-cook cleaned scallops (à approx. 22 g)

20 g baby salad mix (e.g. lamb's lettuce, beetroot leaves, rocket, spinach)

4 slices (à approx. 8 g) Serrano ham

3 tbsp oil

15 g butter

salt and pepper from the mill

preparation

Use a dessert ring (6 cm Ø) to cut out 1 ring from each sandwich. Wash the mussels and pat dry. Clean salad, wash and drain well. Cut slices of ham in half and leave out in a pan without fat, remove. Heat 1 tbsp oil in the pan. Add briochetaler and roast on both sides until golden yellow, remove.

Wipe the pan with kitchen paper. Heat 1 tablespoon oil and butter in a pan. Fry the mussels on each side for about 2 minutes. Season with salt and pepper. Heat 1 tablespoon of oil in another pan. Beat the eggs and carefully add to the mixture. Fry at low heat for 1 1/2-2 minutes. Season with salt and pepper.

Lay one Briochetaler, 2 pieces of ham, some salad leaves, one mussel and 1 egg on plates, sprinkle with pepper and garnish with salad.

Pan Con tomato (bread with tomato Spanish style)

Ingredients for 4 portions

2 large ripe tomatoes

1 clove of garlic

salt and pepper

2 slices Serrano ham

4 anchovy fillets (glass)

8-10 Kalamata olives

50 g Manchego cheese (pieces)

3 tbsp olive oil

2 large thick slices of farmhouse bread (à approx. 100 g)

preparation

Wash the tomatoes, cut into coarse pieces and puree with a hand blender. Peel garlic, chop finely and stir in. Season with a little salt and pepper.

Cut slices of ham lengthwise in half. Rinse anchovies and pat dry. Stone the olives and chop them coarsely. Cut the cheese into thin shavings with a peeler.

Heat the oil in a pan. Roast slices of bread in it from each side until golden brown, remove. Spread with tomato. Cut each bread into 6 strips (about 3 cm wide).

Cover 4 strips of bread each with ham, anchovies or cheese. Sprinkle anchovy bread with olives. Serve with bread and good olive oil and sea salt.

Recipes with delicious fillings for dumplings

Crispy outside, deliciously filled inside: Dumplings are a delicious snack for in between or on the party buffet. The internationally popular dumplings are also called Empanadas, Wan Tan, Dim Sum, Pita or Samosas. Dumplings are baked from puff pastry, yeast dough, quark oil dough, pasta dough or filo dough. There are no limits to the imagination when filling the dumplings: Meat, fish, vegetables of all kinds, olives, eggs, cream cheese - what tastes good comes in!

Samosas with mango lentils and sour cream dip

Ingredients for 12-16 pieces

375 g + some flour

salt and pepper from the mill

1 tsp cumin seeds

1 tsp cider vinegar

100 g red lentils

1 small mango

1 small leek stick

1 chilli pepper

4-5 stems coriander

1 tbsp oil

200 g sour cream

1.5 kg vegetable fat for frying

cling film

preparation

 Für Process the dough 375 g flour, approx. 1 level teaspoon salt, cumin, 1⁄4 l cold water and vinegar with the dough hooks of the mixer to a smooth dough and cover with foil. Leave to rest at room temperature for about 15 minutes.

For the filling, place the lentils in boiling water. Cook for approx. 10 minutes, drain. Peel the mango. Cut the flesh from the stone and dice finely. Clean the leek, halve lengthwise, wash and cut into half rings. Clean and wash the chilli, halve lengthwise, remove seeds and chop. Wash coriander, shake dry and chop coarsely.

Heat 1 tablespoon of oil in a pan. Fry the leek, chilli and lentils in it for about 2 minutes. Add mango and half coriander. Season with salt and pepper. Allow to cool. For the dip, mix the sour cream and the rest of the coriander. Season to taste with salt and pepper.

Roll out the dough thinly on a little flour, cut out 6-7 circles (approx. 20 cm Ø each), knead the dough remains again and again, roll out and cut out. Halve circles. Coat the edges of the circle with water. Shape each half into a bag. Instead, fold the straight side in the middle so that the edges overlap slightly. Press seam together. Approx. 1 1⁄2 Add EL lentil filling to the dough bag. Press open side firmly together.

Heat frying fat in a deep fat fryer or in a wide pot to 175 °C. Fry the dumplings in it in portions for approx. 4 minutes until golden brown, turning once. Remove and drain on kitchen paper. Serve hot or cold. Sour cream will do.

Scampi in a dough coat

Ingredients for 4 portions

6 slices (à 45 g; 10 x 10 cm) frozen puff pastry

2 eggs (size S)

50 g pitted green olives

250 g raw scampi (without head, in shell)

1-2 tsp tomato paste

salt and pepper from the mill

pinch of sweet paprika

Flour for the work surface

baking paper

preparation

Place the puff pastry next to each other and defrost. Boil the eggs in boiling water for about 9 minutes until hard. Rinse eggs under cold water, peel and chop into small pieces. Cut the olives into small pieces. Peel the scampi and remove the intestine. Wash the scampi, pat dry and cut into small pieces. Mix the scampi pieces, chopped egg, olives and tomato paste in a bowl. Season with salt, pepper and paprika.

Place puff pastry slices on top of each other and roll out on a floured work surface in a rectangular shape (approx. 33 x 44 cm) and cut into 12 squares. Place the scampi mixture in the middle of each square and brush the edges with a little water. Wrap the dough corners in the middle, then press the edges together to form a packet.

Place the Scampipäckchen on a baking tray lined with baking paper and prick the dough several times with a wooden skewer. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: stage 3) for 20-30 minutes until golden brown. Remove from the oven and serve.

Vegetable-Sardines-Samosas

Ingredients for 6 portions

1 small onion

1 piece (approx. 1 cm) ginger

1 clove of garlic

200 g carrots

75 g frozen peas

1 tin (approx. 135 g) sardines in oil

4-5 strudel dough sheets filo or yufkateig (1 pack=10 sheets à 30 x 31 cm in the refrigerated shelf)

4 tbsp olive oil

salt and pepper from the mill

1 tsp Garam Marsala

2 tbsp butter

200 g Pickle salad mix

3 tbsp white wine vinegar

baking paper

preparation

Peel and chop the onions, ginger and garlic. Peel, wash and halve carrots lengthwise and cut into small cubes. Cook the peas and carrots in salted water for about 5 minutes, then drain and rinse with cold water. Drain sardines, remove bones and possibly skin. Crumble the fish.

Let the dough sheets rest at room temperature for approx. 10 minutes. Heat 1 tablespoon of oil in a pan. Brown the onion, carrots and peas for 3-4 minutes. About 2 minutes before the end of cooking, add ginger, sardines and garlic. Season vegetables with salt, pepper and Garam Marsala.

Melt the butter. Brush the dough sheets with it and cut into approx. 6 cm wide strips. Place 1-2 teaspoons of filling in the left corner. Fold the left corner flush to the long side to form a triangle. Fold the triangle flush to the end. Do the same with the remaining strips and filling.

Place the finished triangles on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: stage 3) for approx. 10 minutes until golden brown.

Wash salad and drain well. Mix salad, vinegar and 3 tbsp oil, season with salt and pepper. Arrange samosa and salad in bowls and serve immediately.

Ham and cheese dumplings

Ingredients for 4 portions

50 g walnut kernels

3 slices of cottage ham

100 g Roquefort cheese

3 stalks parsley

100 g crème fraîche

salt and pepper from the mill

2 tbsp butter

4 slices (à 25 g) yufka or filo dough (approx. 30 x 31 cm)

3-4 green salad leaves

baking paper

preparation

Roast the nuts in a pan without fat. Remove, let cool a little and chop. Cut the ham into thin short strips. Roquefort crumble. Wash the parsley, shake dry and chop the leaves finely. Mix cheese and crème fraîche. Add the nuts, parsley and ham and mix well. Season to taste with pepper and a little salt.

Melt the butter in a small pot. Spread the dough sheets with butter and cut them crosswise into 4 strips each. Pour approx. 1 tablespoon of ham filling into the left corner. Fold the left corner flush to the long side to form a triangle. Fold the triangle flush to the end.

Place the finished triangles on a baking tray lined with baking paper and brush with butter again. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: stage 3) for approx. 10 minutes until brown. Turn around after half the baking time.

Wash salad and shake dry. Arrange dumplings on salad leaves and serve immediately.

Filo pastry pockets with minced meat and chili sauerkraut

Ingredients for 4 portions

1 small onion

2 cloves of garlic

1 tbsp olive oil

400 g mixed minced meat

salt and pepper from the mill

pinch of cinnamon

1 can (580 ml) Sauerkraut

1 tbsp honey

4 tbsp chilli flakes

1 pack (250 g) strudel dough sheets filo or yufkate dough

1 protein (size M)

150 g cream fraiche

Grease for the baking tray (or baking paper)

preparation

Peel and halve the onion and cut into strips. Peel the garlic and cut into thin slices. Heat oil. Brown the minced meat crumbly for four minutes. After two minutes add garlic and onion. Season with salt, pepper and cinnamon. Drain the sauerkraut well in a sieve and press out lightly. Season with honey and chilli.

Unroll and quarter the dough sheets. Take two leaf quarters each and coat one side with egg white, place on top of the other and fill with one tablespoon of chopped cabbage and one tablespoon of sauerkraut each. Form dough sheets into pockets and press together slightly at the "closure". Place next to each other on a greased baking tray.

Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: stage 3) for ten minutes until crispy. Serve on plates with crème fraîche.

Pizza dough pockets with tomato mozzarella salad

Ingredients for 4 portions

100 g Gouda cheese

1 small spring onion

1 stalk thyme

1 chicken fillet (approx. 200 g)

1 tsp oil

salt and pepper from the mill

1 pack (400 g) Fresh baking tin pizza dough (yeast dough with olive oil; ready to bake rolled out on baking paper rectangular; 37 x 25 cm; refrigerated shelf)

4 tomatoes

125 g Mozzarella cheese

1 tbsp olive oil

1 tsp balsamic vinegar

3 basil stems

baking paper

preparation

Wash leek onion, shake dry and cut diagonally into thin rings. Wash thyme, shake dry and chop finely. Wash the meat, dab dry and cut into small cubes. Cut the gouda into small cubes. Heat the oil in a pan, fry the fillet cubes over a high heat for about 5 minutes. Finally, briefly fry the leek onion and thyme, season with salt and pepper. Remove from pan and allow to cool.

Unroll the pizza dough on a work surface covered with flour and remove the baking paper. Using the back of the dough trap (13 cm Ø), cut out 6 circles and knead the rest of the dough together, roll it out again and cut out 2 more circles. Place 1 circle in the trap, in the middle add approx. 1 tablespoon meat filling and approx. 1 teaspoon Gouda cubes. Press the trap together and place the dough pocket on a baking tray lined with baking paper. Do the same with the remaining circles. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: stage 3) for approx. 15 minutes.

Wash the tomatoes, grate dry, quarter and cut out the core. Cut the tomato pulp into small cubes. Finely dice the mozzarella and add to the tomatoes. Add oil and vinegar and season with salt and pepper. Wash the basil, shake dry, cut into fine strips and add to the tomato mozzarella salad. Take the bags out of the oven. Arrange 2 bags each with tomato mozzarella salad on plates.

Potato-Sauerkraut-Piroggen

Ingredients for 12 pieces

1,25 kg floury boiling potatoes

1 tbsp sunflower oil

100 g diced raw ham

3 medium onions

3 tbsp tomato paste

1 can (580 ml) Sauerkraut

salt and pepper from the mill

ground caraway

approx. 1 tbsp sugar

100 g flour

100 g semolina

1 egg (size M)

1 egg yolk (size M)

2 tbsp milk

1 small bunch chives

200 g sour cream

Flour for the work surface

baking paper

preparation

Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes.

Heat oil for filling. Fry the ham until crispy while turning. Peel onions and cut into fine cubes. Add onions and tomato paste and mix. Squeeze out the sauerkraut, add to the bacon onions and sauté briefly. Season with salt, pepper, cumin and sugar. Put sauerkraut in a cool place.

Drain the potatoes well and press them through a potato press. Add the flour, semolina and egg and mix to a light dough. Season to taste with salt and pepper. Let the dough swell for about 10 minutes.

Divide the dough into 12 equal portions. Form the dough portions into circles (approx. 12 cm Ø) of even thickness on a well floured work surface.

Spread the sauerkraut evenly over the circles. Fold half of the circles into semicircles. Squeeze the edges slightly with your fingers. Place on 2 baking trays lined with baking paper. Whisk egg yolk and milk and spread a thin layer of pirogi on top.

Bake one after the other in a preheated oven (electric stove: 200 °C/ convection oven: 175 °C/ gas: stage 3) for approx. 15 minutes. Wash the chives, shake dry and cut into fine rolls. Mix cream and chives and season to taste with salt and pepper.

Dumplings with minced spinach-feta filling

Ingredients for 12 pieces

850 g leaf spinach

1 bunch spring onions

1 large onion

2 cloves of garlic

1 bunch parsley

4 tbsp + 150 ml olive oil

1 kg mixed minced meat

salt and pepper from the mill

2 packs (250 g each) strudel dough sheets filo or yufkateig (10 sheets 30 x 31 cm each; refrigerated shelf)

grated nutmeg

4 eggs (size M)

400 g feta cheese

4 tbsp breadcrumbs

Oil for the fat pan

preparation

Wash, clean and drain the spinach thoroughly. Clean and wash the spring onions and cut them into rings. Peel onion and garlic and dice finely. Wash the parsley and pat dry. Pluck and chop the leaves. Heat 2 tbsp. oil in a pan, fry the minced meat vigorously while turning. Add the onion and half of the garlic and fry briefly. Season with salt and pepper. Allow to cool.

Let the dough sheets rest at room temperature for approx. 10 minutes. Heat 2 tablespoons of oil, fry the spring onions and the remaining garlic in it. Add the spinach and cover and let it collapse over a low heat. Season with salt, pepper and nutmeg. Allow to cool. Whisk the eggs, season with salt and pepper. Crumble the feta coarsely and mix in.

Grease the fat pan of the oven with oil. Spread a slightly moistened tea towel on the work surface, place a dry one on top. Unroll the dough sheets and cover them again and again during preparation so that the dough sheets do not dry out. Line the mould with 4 sheets of dough slightly overlapping each other, brushing each sheet with a little oil (150 ml). Let it stand up a little at the edge. Place another 4 dough sheets on top and brush. Place 2 sheets of dough on the bottom of the mould and brush again with a little oil. Sprinkle with breadcrumbs.

Mix the minced meat with half the egg-feta mixture and half the parsley. If necessary, drain the spinach and mix with the other half of the egg and parsley. Spread the chopping mixture on one side of the mould, add the spinach mixture to the other half. Spread the rest of the dough on the filling, brushing each leaf with oil. Fold over the protruding dough sheets and spread with the remaining oil. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C) for 35-40 minutes. Serve cut into pieces.

Mini-Calzones "Asia" and "Salmon"

Ingredients for 18 pieces

50 g mung bean seedlings

1 small leek stick (leek; approx. 150 g)

1 small carrot (approx. 100 g)

2 tbsp roasted peanut kernels

1 tbsp oil

1-2 tsp Sambal Oelek

1-2 tbsp soy sauce

175 g double cream cheese

2 tsp medium hot mustard

100 g smoked salmon in thin slices

3 spring onions

Pepper from the mill

3 packs (400 g each) fresh pizza dough (for example  B. by Tante Fanny; refrigerated shelf)

Flour for dusting

1 egg (size M)

chili flakes

baking paper

preparation

Wash and drain the seedlings. Clean leek and carrot, peel and wash. Cut both finely. Coarsely chop the nuts. Steam carrot and leek in hot oil for approx. 3 minutes. Stir in the sprouts, nuts, sambal and soy sauce. Allow to cool.

For the salmon filling, stir the cream cheese and mustard until smooth. Cut the salmon into thin strips. Clean and wash the spring onions and cut them into fine rings. Stir in both. Season with pepper.

For the pizza dough, unroll the dough and baking paper. Cut out 6 circles (12 cm Ø each) from each dough sheet.

Place each circle on the "dough trap" dusted with flour, place some filling on one side, fold up the "dough trap" and press firmly together. Form small sticks from the rest of the dough and larger pieces of dough. Spread the bags and sticks on three baking trays lined with baking paper. Whisk egg. Coat everything with it. Sprinkle Asian pockets with chilli flakes, dust salmon pockets with flour.

Bake one after the other in a preheated oven (electric stove: 225 °C/air circulation: 200 °C/gas: see manufacturer) for 10-12 minutes. Results in approx. 9 pockets each. It goes well with sweet and sour Asian sauce.

Pizza Bags Hawaii

Ingredients for 4 portions

1 tin (560 g) pineapple rings

175 g double cream cheese

50 g Ajvar (paprika preparation in a jar)

150 g smoked turkey breast cold cuts

150 g Gruyère cheese

1 roll pizza dough approx. 400 g (in the refrigerated shelf)

preparation

Preheat oven (electric cooker: 225°C/air circulation: 200°C/gas: stage 4). Drain the pineapple well and chop coarsely. Mix the cream cheese