{"id":591,"date":"2015-03-23T17:15:36","date_gmt":"2015-03-23T16:15:36","guid":{"rendered":"http:\/\/www.myblueberrybasket.com\/en\/?p=591"},"modified":"2020-08-31T15:07:50","modified_gmt":"2020-08-31T14:07:50","slug":"finger-food","status":"publish","type":"post","link":"http:\/\/www.myblueberrybasket.com\/en\/finger-food\/","title":{"rendered":"Finger Food"},"content":{"rendered":"

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About a week ago I received an invitation to promote my food blog. My former colleagues asked me to present some specialties from my blog during the drama week at the BG Babenbergerring, a high school in Austria (www.bg-bab.ac.at<\/a>). You might not have heard of this drama week, but I can assure you, the performances of the 13- to 18-year-olds are so fantastic, you\u2019d want to watch again and again. They even perform in English and there\u2019s also a lot of music, so, if you have a chance, go and watch them!<\/p>\n

As you can imagine, I accepted this lovely invitation, firstly because I can\u2019t wait to see what kind of productions the young students and their teachers have mounted this year, and secondly, I really was very eager to take the chance to promote my blog. Well, once I\u2019d accepted I started to think what I could cook for the event. I decided to bake my orange bundt cake for the people with a sweet tooth. And then, of course, I also had to find something new. And that\u2019s what I\u2019ve finally come up with:<\/p>\n

Rocket salad and prosciutto wraps
\nAvocado mousse and breadsticks
\nChorizo and red wine parcels
\nIndian dhal and chicken sat\u00e9<\/p>\n

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Rocket salad and prosciutto wraps<\/h2>\n

makes about 24<\/p>\n

125 g (1\/2 cup) cream cheese
\n1 tablespoon black olives, finely chopped
\nsalt, pepper
\n\u00bd teaspoon mustard
\nsome oil (preferably the oil from dried tomatoes preserved in olive oil)
\n1 handful of rocket salad
\n150 g (5 ounces) of prosciutto
\n4 tortillas<\/p>\n

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Mix the cream cheese with the oil, mustard, salt, pepper and the chopped olives. Spread about \u00bc of the cream cheese on a tortilla. Put some rocket on the cream cheese, covering only \u00be of the tortilla. Put some prosciutto on top. Roll up the tortilla very firmly, starting with the side that is fully covered with rocket and prosciutto. Cut into 1,5 cm (1\/2 inch) slices. You can also fix the little rolls with a tooth pick.<\/p>\n

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Indian dhal with chicken sat\u00e9<\/h2>\n

\u00a0makes about 20<\/p>\n

1 red onion
\nsome olive oil
\n140 g (3\/4 cups) red lentils
\n\u00bd teaspoon curcuma
\n\u00bd teaspoon cardamom
\n\u00bd teaspoon ground ginger
\n300 ml (1 \u00bc cups) vegetable soup
\n120 ml (1\/2 cup) coconut milk
\n2 chicken breasts
\nsalt, pepper
\nsome hot (or mild) curry powder
\nsome olive oil
\n20 wooden skewers<\/p>\n

Peel and chop the onion. Fry in some olive oil. Add the lentils and the spices. Add the soup and cook for about 20 minutes until soft. Use a blender to puree the lentils. Stir the coconut milk into the lentils.<\/p>\n

Soak the wooden skewers in cold water. Cut the chicken breasts into strips (about 1 cm (1\/2 inch) thick and 7 cm (3 inches) long. Thread the strips onto the skewers and sear with some olive oil until well done.<\/p>\n

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Avocado mousse and breadsticks<\/h2>\n

\u00a0makes about 20<\/p>\n

2 avocados
\n50 g (1\/3 cups) dried tomatoes, preserved in olive oil
\njuice of one lemon
\n<\/span>juice of one orange
\n<\/span>2 tablespoons olive oil
\n<\/span>2 tablespoons cr\u00e8me fraiche or mascarpone
\n<\/span>salt, pepper, chili powder<\/span><\/p>\n

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Drain and finely chop the tomatoes. Peel the avocados and remove the stone. Cut into some chunks and put into a bowl. Add the lemon and orange juice, the oil and the cr\u00e8me fraiche or mascarpone. Using a blender to puree the avocados until smooth. Season with salt, pepper and chili powder.<\/p>\n

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Breadsticks<\/h2>\n

\u00a0makes about 35<\/p>\n

250 g (2 cups) plain flour
\n\u00bd tablespoon sugar
\n1 teaspoon salt
\n\u00bd package (about 4 grams) dry yeast
\n1 tablespoon olive oil
\n150-160 ml (about 2\/3 cups) lukewarm water<\/p>\n

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Combine the flour, sugar, salt and the dry yeast. Add the water and the olive oil. Knead with a food processor until the dough gets very smooth and shiny. Cover the bowl with a tea towel and leave to rest in a warm place for about an hour.<\/p>\n

Use a rolling pin to roll out the dough. Cut it into 1 cm (1\/2 inch) strips. Cut each strip into 2-3 cm (1 inch) pieces and roll each piece with you hands until you get long and thin sticks. Bake in the preheated oven (220\u00b0 C, 425\u00b0 F, gas mark 7) for about 10-15 minutes.<\/p>\n

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Chorizo and red wine parcels<\/h2>\n

\u00a0makes about 20<\/p>\n

300 g Chorizo
\n1 large red onion
\n\u00bc l red wine
\n2 tablespoons chopped parsley
\n2 packages puff pastry<\/p>\n

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Peel and finely chop the chorizo and the onion. Put both into a frying pan without any extra oil and cook for some minutes. Add the chopped parsley. Add the red wine and allow to reduce. Leave to cool completely.<\/p>\n

Take the puff pastry out of the package and unroll it. Use a rolling pin to roll it out a bit more. Cut the pastry into 10 equal squares. Put about 1 tablespoon of the chorizo into the middle of each square. Lift the edges and press them together to form a little parcel Bake in the preheated oven (180\u00b0 C, 360\u00b0 F, gas mark 4) for about 20 minutes.<\/p>\n

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And here the recipes for printing:<\/p>\n

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Rocket Salad and Prosciutto Wraps<\/div>\n
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Recipe Type<\/span>: Snack<\/span><\/div>\n
Author: Simone Weinwurm | www.myblueberrybasket.com\/en<\/span><\/div>\n
Prep time:
Total time:
Serves: about 24 pieces<\/span><\/div>\n
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Ingredients<\/div>\n