Cocktail food

Essentially a delightful eggplant dip to eat with flat bread or vegetable crudit�s, this spread gets its pleasant smoky flavour from a deliberate charring of the eggplant skin.

To prevent the fish mixture sticking to your hands when shaping the patties, keep a bowl of iced water nearby to regularly dip into. Note

With a thick layer of caramel and a chocolatey base, this decadent slice makes any afternoon tea special.

Not suitable to freeze or microwave. Note

Falafel can be cooked several hours ahead. Cover and refrigerate. Reheat in oven at 180°C (160°C fan-forced) for about 10 minutes. Note

Not suitable to freeze. Not suitable to microwave. Note

This recipe can be prepared a day ahead. Assemble just before serving. Not suitable to freeze or microwave. Note

Green prawns can be used in place of scallops. If a small piece of wonton wrapper dropped into the oil sizzles immediately, it is ready to use. Note

Demonstrate your skill on the grill at your next barbecue using this show-stopper by Julie Biuso. You’ll be the talk of the ’hood!

Uncooked pastry suitable to freeze. Not suitable to microwave. Note

Royal reds are deep-sea prawns always sold peeled – they are a cheaper alternative to other varieties. 200g extra uncooked prawns, shelled, could be used, if preferred. Note

MAKES ABOUT 32 Serve cheese fingers with cheese, chutney and fruit. Note

Use shallow patty pans, if preferred. Change the filling-try wilted spinach and feta, char-grilled vegetables and brie or caramelised onion and blue cheese. Note

If you don’t have a piping bag, snip about 2.5cm off the corner of a plastic freezer bag and pipe through this instead. Note

Replace lime zest with a finely chopped kaffir lime leaf. Add some sliced mango or rock melon. Note

There’s nothing like the flavour of new-season lamb. Julie Biuso will have you charging to the butcher to get your hands on this delicate, succulent and versatile meat

Perfect for a summer afternoon refreshment. It is floral, fresh, fizzy and delectable.

MAKES 16 Note

Make your own buttermilk by stirring 1-2 tablespoon lemon juice into 1 cup skim milk. Blini can be made a day ahead. Cool and store in an airtight container in the fridge. Note

Once the chicken is cooked, don’t brush it with any more marinade, as it has been exposed to raw chicken. Discard any leftover marinade. Soak the bamboo skewers in water for 30 minutes while the chicken is marinating to prevent them from burning. makes 16 Note

Vegetarian mince is a soy vegetable protein that looks just like regular mince and is sold refrigerated in supermarkets. These rolls freeze well before they are baked, which means you can store them for a no-fuss dinner. Simply allow an extra 20 minutes baking time when you remove them from the freezer to bake from […]

You can find preserved vine leaves at selected supermarkets and delicatessens. Baharat is a Middle Eastern spice available at specialty grocers. Note

Transport the terrine in the loaf pan so it keeps its shape. Slice with a large sharp knife, and offer table knives for spreading. Note

You will need to process 2 slices of day-old bread to make enough breadcrumbs. Note

Barbecue scallops with apple and chilli lime dressing brought to you by Real Living

If you don’t have semolina, use polenta or plain flour; or lightly oil the baking tray. To vary recipe, use different herbs or replace olives with semi-dried tomatoes. If not serving at once, cool on a wire rack or base will become soggy. Note

Bbq scallops with apple and chilli lime dressing

This recipe makes about 2/3 cup beetroot dip and 3/v cup tzatziki. Note

To make 1 cup of breadcrumbs, process 4 slices day-old white bread. The dipping sauce recipe makes 3/4 cup. Note

Moreish curry puffs that are packed full of flavour! Watch these beef mince pastries fly off the platter. They are the perfect finger food, served with mango chutney and fresh salad.

Instead of prawns, you could use chicken thigh fillets. If you don’t have a round cutter, cut bread into small triangles. To discard oil, cool completely then place in a plastic bag and discard. Never pour oil down the sink. Note

Try making your own vol- au-vent cases, using a 10cm round pastry cutter and a sheet of thawed frozen puff pastry. Vary recipe with chopped asparagus instead of peas. Note

Use smoked cheese instead of cheddar. Replace ham with bacon or spinach. Note

Substitute 300g peeled, chopped pumpkin for carrot. Note

To reheat: Thaw rolls, then bake at 180°C (160°C fan-forced) for 15-20 minutes or until heated, or cook from frozen for 25-30 minutes. Note

You can reuse oil. Cool to room temperature. Strain through a fine sieve into a glass or plastic container-discard solids. Cover and store in a cool dry place. Note

The Italian name for this tasty treat is Mozzarella in Carrozza. Instead of fresh basil leaves, try spreading bread with bought basil pesto. Note

Biscuits will keep in an airtight container for up to 5 days. Note

Replace filo pastry with puff pastry, if desired. Replace kalamata olives with stuffed green olives, if desired. Freeze uncooked rolls for up to 3 months. Bake frozen; cooking time will vary. Note

It's a labour of love.

Use 500g sausage mince instead of sausages. To make it easier to mould mince around eggs, moisten hands with cold water- this prevents sticking. Note

Make your own meatballs; you’ll need 600g mince. Use chopped green onion or parsley instead of coriander. Note

These tasty stuffed eggs have a delicious cheese, mustard, onion and parsley filling. These stuffed eggs are perfect for cocktail food or served as a main with potato salad

You cun also use prawns, cooked chicken or beef. Keep rolls covered in the fridge until you’re ready to serve. Note

Make ahead: Make filling a day ahead; assemble and cook gyoza just before serving. Note

If you do not want to deep-fry balls, spray arancini with olive oil; bake at 180°C (160°C fan-forced) for 20 minutes or until golden brown. Use breadcrumbs instead of stuffing mix. Note

Use salsa as a filling for tortillas; add shredded lettuce. Note

Serve with barbecued lamb, chicken or as a topping for frittata. Try a mixture of red and yellow tomatoes. Note

You could substitute salami for the bacon, if preferred. Note

Budget tip: To turn into a main course, serve as a side with fish, meat or chicken. Make dip in a 4-cup serving bowl. Note

Polenta blini with beetroot dip

Use leftover dip on sandwiches, jacket potatoes or pizzas. You can use pink salmon instead; add some fresh dill. Note

Buy vine leaves from delis and some greengrocers; or use fresh leaves, blanched. Note

Use any flavoured coating mix. Freeze croquettes for up to 3 months. Note

Prawn mixture can keep in the freezer for up to three months. Note

Swap tart shells for vol-au-vent cases. Use sweet chilli sauce instead of tomato paste. Make ahead: Prepare vegetable mixture a day ahead. Cover, then refrigerate. Note

You could use two 400g Turkish pide, cut in half crosswise, then thinly sliced lengthwise. You can macerate figs up to a day ahead. Cover, then refrigerate. Note

Prepare dip a day ahead. Note

You can replace prawns with white boneless fish. Note