Are you dreaming of throwing a party? You prepare the guest list, choose a playlist and prepare delicious snacks. Short on time and looking for inspiration? Check out our suggestions for last minute treats!
This combination of sweet potatoes and chickpeas is extremely nutritious. It will surely surprise your guests! Sweet potatoes are full of fibre and vitamin A and C. Combined with chickpeas you get an additional source of protein. Additionally, chickpeas are high in iron, folic acid, and manganese, minerals that help you stay energized throughout the day
Ingredients
Preparation:
Peel the sweet potato. Then dice it and bake it in the oven at 190 degrees Celsius for 45 minutes to an hour (until it is tender). Meanwhile, blend the chickpeas, olive oil, tahini juice, garlic, lemon and spices in a food processor. Once the sweet potato is ready, add it to the food processor and blend.
Turn your favorite dish into a lovely appetizer. Prepare: 110 grams of spaghetti noodles, non-stick spray, 2 large egg whites, ¼ tsp finely grated Parmesan cheese (and more to serve), ¼ shredded mozzarella, 24 prepared meatballs, 1 tsp bolognese sauce and kosher salt
Cook pasta according to package directions, drain and rinse. Preheat the oven to 200 degrees Celsius. Grease a muffin pan with nonstick spray. In a medium bowl, combine egg whites and ¼ teaspoon salt. Stir in the sauce, then add the Parmesan and mozzarella. Place 1 heaping tablespoon of pasta in each muffin tin. Press the pasta in the center and on the sides to form a nest. Bake until golden brown, 12-15 minutes. Transfer the nests to a plate.
Now heat the meatballs according to package directions, then pour in the bolognese sauce. Cover each nest with 1 meatball and sprinkle with Parmesan cheese.
We guarantee you’ll love the freshness of the parsley and thyme in these little mushrooms stuffed with cream cheese. Prepare: 16 large fresh mushrooms, 1 package (225 grams) soft cream cheese, 1 cup grated Parmesan cheese, 1 tablespoon chopped fresh parsley, 2 teaspoons minced fresh rosemary, 2 teaspoons minced fresh thyme, 1 teaspoon Worcestershire sauce, a pinch of ground nutmeg and ⅛ teaspoon pepper.
Remove the stems from the mushrooms and set them aside (you can discard them or use them for another recipe). In a small bowl, whisk together the cream cheese, ¾ cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spread one tablespoon on each mushroom. Place on a foil-lined baking sheet. Sprinkle with Parmesan cheese. Preheat the oven to 220 degrees Celsius and put the mushrooms in. Roast them for 8-10 minutes, until they are soft. If necessary, sprinkle them with parsley.
Your guests are sure to love this snack. This creamy frozen mousse is a mixture of ready-to-eat Margaritas and whipped topping. Garnish with crushed pretzels and kosher salt to accentuate the sweet and salty flavors.
You’ll need: 1 can of sweetened condensed milk, ½ cup of ready-made “Margarita Orange/Lemon” cocktail mix, 1 tablespoon of sugar, 1 – ½ teaspoons of grated lime zest, 1 tablespoon of lime juice, 5 drops of green food coloring (optional), 230 ml of whipped cream, ⅓ cup of finely crushed pretzels, 4 teaspoons of melted butter, 1 tablespoon of sugar, and lime slices.
Combine the first five ingredients and mix well. Add green food coloring if desired. Fold in the thawed whipping cream, then combine the topping with the pretzels, butter and sugar. Transfer mixture to 6 glasses, top with 1 tablespoon pretzels. Freeze to harden for about 4-6 hours. Serve snack with lime slices.
