Healthy & Delicious New Years Party Food

Hosting a New Years Eve party can be hard work; especially after a hectic Christmas season! Being prepared and organized in advance is the key to a successful, fun and stress-free holiday party. Get inspired with these healthy recipes that can be made with our fresh, local produce.

 

Cheese Red Pepper Bread

Cheese & Red Pepper Cake

Surprise your guests with this delicious and savoury cake that makes for a great addition to any gathering. You can bake it ahead of time and slice it when you’re ready to serve.

 

Ingredients (for 2 small cake tins):

250 gr. of margarine

500 gr. all-purpose flour

1 tsp. baking powder

4 eggs

300 gr. of aged Myzithra cheese, grated

2 Mucci Farms RusticoTM Sweet Long Peppers, cut in small cubes

1 tsp. of dry spearmint

400 ml of fresh milk

Salt and pepper

 

Instructions:

  1. Preheat the oven to 180°C. Brush with some of the margarine the bottom and the sides of two small cake tins (keep the 2/3 for the recipe).
  2. Sift the flour along with the baking powder into a bowl.
  3. In the bowl of a standing mixer beat thoroughly the eggs with the 2/3 of the margarine until they become a fluffy mixture.
  4. Reduce the speed of the mixer and add the sifted flour mixture, the grated cheese, the milk, the spearmint and season with salt and pepper. Continue beating the ingredients until you have a homogeneous batter.
  5. Dust the pepper cubes with some flour, toss, shake a bit to discard the excess flour and then add into the batter. Gently stir the ingredients with a rubber spatula.
  6. Equally divide the batter into the cake tins. Put on the middle shelf of the oven and bake for about 45 minutes or until the cakes are risen, forming a nice golden crust.
  7. Take out of the oven and turn the cakes on a metal rack. Allow to cool completely before you cut into slices and serve.

 

http://amateurcookprofessionaleater.blogspot.be/2014/05/easy-savoury-myzithra-cheese-and.html

 

 

Whipped Feta Crostini copy

Whipped Feta Crostini

This light and simple appetizer is a serious crowd-pleaser! You can prep the feta spread and tomato topping in advance making this an incredibly efficient snack!

 

 

Ingredients:

6 oz feta

2 oz cream cheese, softened

4 tbsp. olive oil

1 lemon, juiced

2 shallots

2 garlic cloves, minced

2 tbsp. red wine vinegar

2 lbs. Sun DropsTM Sweet Grape Tomatoes

4 tbsp. olive oil

2 baguettes, sliced and toasted

⅓ cup Naked Leaf Living Basil

Salt and pepper
 

Instructions:

  1. Pulse tomatoes, shallot, garlic, and red wine vinegar in food processor until tomatoes are broken into large chunks.
  2. Transfer to a bowl and allow to sit for 5 minutes. Mix in 4 tablespoons olive oil and season with salt & pepper.
  3. Combine feta, cream cheese, 4 more tablespoons olive oil, lemon juice, and salt & pepper in food processor. Pulse until creamy.
  4. Spread whipped feta over baguettes. Top with tomato mixture. Slice basil into thin ribbons and sprinkle across crostinis.

http://rachelschultz.com/2013/08/06/whipped-feta-crostini/

 

 

 

Crispy Pita With Eggplant Dip

Crispy Pita Chips Topped With Aubergine, Pomegranate & Mint

This is the perfect last-minute party appetizer! You can even add a meat of your choice to serve with the dip if you have some guests who are carnivores at heart.

 

Ingredients:

4 Mucci Farms Mini Eggplants

1 garlic clove, crushed

1 Mucci Farms Hot Shots Red Chilli, deseeded, finely chopped

1 tbsp. lemon juice

3 tbsp. finely chopped mint

2 tbsp. pomegranate seeds

125g feta, crumbled

4 good-sized pitta breads

1 tsp. sea salt

3 tsp. ground cumin

 

Method

  1. Preheat the oven to 220ºC/gas mark 7. Wash the eggplants and place them under a hot grill, turning them frequently for around 15 minutes, until blackened and charred on either side.
  2. Once cool enough to handle, cut the eggplants lengthways and scoop out the flesh with a spoon, chopping it finely. Place the flesh in a colander to drain away the bitter juices. Transfer to a bowl with the garlic, chilli, lemon juice, olive oil and mint (keeping a little mint aside for garnish). Season with sea salt and set aside, while preparing the pitta chips.
  3. Split each pitta in half width-ways and cut each half into triangular wedges. Place in a single layer on a baking tray and drizzle with enough oil to generously coat each chip. Sprinkle with sea salt and cumin and place in the oven for five to eight minutes, until golden and crisp – if you’ve made them ahead of time they will keep well in an airtight container.
  4. To serve, spoon a little of the eggplant mix on to each pitta and top with a few pomegranate seeds, some blobs of feta and little bit of mint. Serve immediately.

http://www.redonline.co.uk/food/recipes/crispy-pitta-chips-with-aubergine-mint-and-pomegranate

There are plenty of ways to celebrate the start of a new year but a fantastic party with delicious food and good company seems like the perfect option! Enjoy your time with friends and family and don’t forget to take some time and decide on a new years resolution for 2015. For more holiday inspiration be sure to like us on Facebook and follow us on Twitter and Pinterest.

 

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