If you’re hosting a party where lots of guests will be mingling, then healthy canapes and easy finger foods will be just the perfect way to entertain and fill them up. Keep things simple, and use good quality ingredients.
For more ideas, check out the healthy recipes appetizers page, to learn about building beautiful bruschetta and fish tartlets.
Easy finger foods should be no bigger than three mouthfuls – guests want to pop one into their mouths with ease and experience a flavour sensation. Pack your finger foods full of herbs, spices and seasoning to allow true flavour to come through – whether it’s sweet or savoury.
Chickpea Samosas with Parsley Yogurt
1. Make a simple thick curry with an onion, clove of garlic, curry paste, tin of chickpeas, and 2 cups of vegetables of your choice. Add a little stock and a tablespoon of coconut cream, and reduce to a simmer to thicken.
2. Whilst it is simmering, mix together some chopped parsley with thick greek yogurt, salt and pepper. Place in the fridge for later.
3. As the curried vegetables become thick, remove from the heat and let cool.
4. Brush 2 sheets of Filo pastry with ghee, cut into long strips and place a dollop of the cooled curry in the corner of one end – then fold over the diagonal to create a triangular samosa. Keep folding over so that all the pastry is used. Brush with ghee, and place in the oven to cook until golden.
Greek Lamb and Aubergine Sticks
1. Roast a shoulder of lamb, rubbed with rosemary, thyme, salt and pepper, til perfectly cooked. Remove from the oven and leave to cool. You could also grill it, or use lamb steak if you prefer.
2. Cut the cold lamb into bitesize chunks or strips.
3. Slice an aubergine across its width, into circles, Drizzle with olive oil and sprinkle with salt, pepper, and dried thyme and bake in the oven, or under the grill, until golden and moist.
4. Wrap the aubergine around the lamb, and force onto a skewer. Add mint, tomato, or cucumber for added freshness and colour.
Chocolate Dipped Strawberries
1. Simply wash, prepare and refrigerate your strawberries, taking care to keep the stalk in tact.
2. Melt dark chocolate in a bowl over a pan of simmering water. Leave to cool for a few minutes off the heat, once it has become liquid.
3. Get a baking tray, and line with greaseproof paper.
4. Dip the cooled strawberries in the chocolate, and then place on the baking tray. Depending on how much time you have, and how much of a perfectionist you are, you can brush the chocolate on by hand to ensure a neat finish.
1. Whisk up egg whites into soft peaks, then add in a drizzle of agave nectar or sugar, and mix until glossy.
2. Fold in dessicated or grated coconut, some ground almonds and a little vanilla to form a light but spoonable mixture.
3. Place spoonfuls of the mixture on a non-stick baking tray, top with a whole almond and cook until golden in a medium oven.
4. Cool completely on a wire rack. Dip in dark chocolate if you so desire.
When creating finger food it’s essential that it’s pretty clear what the food is, or that it’s labelled, so that people with particular dietary requirements are able to clearly know what’s what – try writing out symbols for each finger food to help identify; GF (Gluten Free), DF (Dairy Free), V (Vegan), etc.
Also, check out our healthy snacks recipes page, for more ideas to help your event or special occasion go perfectly.