General fitness, health and nutrition · Public discussion

A light Christmas Buffet

Started by Kajikit · · Last activity · 5 posts · 1,018 views

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General fitness, health and nutrition
Published
17 December 2003
Last activity
17 December 2003
Original author
Kajikit
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5
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  1. Original post
    Kajikit
    Archived post
    #1

    We had some friends over for dinner last night and I made a fingerfood
    buffet because one of our guests has a broken tailbone and he can't
    sit down for more than ten minutes at a time... we thought it would be
    easier to have something that was intended for hopping up and down
    than to sit down to a full meal and have him keep leaving the table to
    stretch 🙂

    We had traditional shortbread (made with ordinary sugar instead of the fine stuff because we didn't
    have any 🙁 ), lemon shortbread cookies made with fresh lemon juice and rind, and pecan crunchies
    (golden syrup, brown sugar, wholemeal flour, butter, eggs, and pecans...) and Christmas fruitcake
    muffins (light fruitcake made with glace cherries, glace apricot, glace ginger, sultanas and
    currants, topped with almonds and cherry halves. They came out nice and Christmassy and they were a
    lot easier than a boiled fruitcake!)

    And for the savoury stuff my brother made a delicious rectangular pizza that we cut into fingers, I
    made homemade sausage rolls (I thawed some packets of homemade hamburgers and rolled them in bought
    butter puff pastry), we had a fresh vegetable platter with a couple of dips (a bought spring onion
    dip and a homemade tomatoey one that people thought was yummy), and tuna things (tuna, mayo, fresh
    herbs, sweetcorn and seasonings) in baked bread cups. Our friend said I should take up catering, but
    I'm afraid I cringed. I worked nonstop for two days to feed eight people even though we ended up
    with enough food for 16. NO WAY am I prepared to do it for fifty! lol

    (huggles)

    ~Karen AKA Kajikit

    Nobody outstubborns a cat...

    Visit my webpage: kajikitscorner.comkajikitscorner.com Allergyfree Eating Recipe Swap:
    groups.yahoo.comAllergyfree Eating Ample Aussies Mailing List:
    groups.yahoo.comampleaussies

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  2. Frogleg
    Archived post
    #2

    On Sun, 07 Dec 2003 13:37:40 +1100, Kajikit <[email hidden]>

    Quoted message said:

    We had some friends over for dinner last night and I made a fingerfood buffet because one of our
    guests has a broken tailbone and he can't sit down for more than ten minutes at a time...

    Could you post the recipe for "tuna things?" And the tomato-y veg dip?

    Hope your guest's injury heals quickly. :-)

    Report
  3. Felice Friese
    Archived post
    #3

    "Kajikit" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:

    We had some friends over for dinner last night and I made a fingerfood buffet because one of our
    guests has a broken tailbone and he can't sit down for more than ten minutes at a time... we
    thought it would be easier to have something that was intended for hopping up and down than to sit
    down to a full meal and have him keep leaving the table to stretch 🙂

    <snip interesting menu to say ...>

    You are one thoughtful hostess!

    Felice

    Report
  4. Greg Johnson
    Archived post
    #4
    Frogleg said:

    <snip recipe, but saved>

    Thank you very much. They sound quite do-able, and I love tuna. Hey, Greg -- start typing.

    Will do!

    1 large onion 1 stick celery about 1/2 a 450g tin sweetcorn (and juice) 1 800g tin crushed
    tomatoes olive oil

    1 tbsp sweet chilli sauce 2 tsp balsamic vinegar 1 tsp worcestershire sauce 2 tsp smoked paprika
    2 tsp adobo
    1/4 tsp chilli powder

    Chop the onion and celery stalk into small cubes about the size of the sweetcorn kernels. Chop the
    celery leaves more finely. Fry the onion in olive oil until it's just translucent, then add the
    other vegetables and liquid. Season to taste, then cook on low until it's sufficiently reduced to
    use as a dip.

    --
    Greg Johnson When encryption is outlawed, om;u h$g9!ap k#-j tv*d$]p.

    Report
  5. Frogleg
    Archived post
    #5
    Greg Johnson said:
    Frogleg said:

    <snip recipe, but saved>

    Thank you very much. They sound quite do-able, and I love tuna. Hey, Greg -- start typing.

    Will do!

    1 large onion 1 stick celery about 1/2 a 450g tin sweetcorn (and juice) 1 800g tin crushed tomatoes
    olive oil

    1 tbsp sweet chilli sauce 2 tsp balsamic vinegar 1 tsp worcestershire sauce 2 tsp smoked paprika 2
    tsp adobo
    1/4 tsp chilli powder

    Chop the onion and celery stalk into small cubes about the size of the sweetcorn kernels. Chop the
    celery leaves more finely. Fry the onion in olive oil until it's just translucent, then add the
    other vegetables and liquid. Season to taste, then cook on low until it's sufficiently reduced to
    use as a dip.

    Thanks for taking the trouble, Greg. This sounds interesting and different. I'll give it a try.

    Report

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