Fabulous Finger Foods

Warm your winter kitchen with these delicious bakes and more, available from the Spar recipes website: https://www.spar.co.za/Recipes

What you need

• 6 tortilla wraps (you can use different colours like spinach, beetroot, chickpea) 1 tub cream cheese
• ¼ cup harissa paste or pesto
• 1 red pepper, cored and thinly sliced
• 1 yellow pepper, cored and thinly sliced
• ¼ red cabbage, thinly sliced
• 4 spring onions, cut into thin strips
• 2 cups baby spinach

How to do it

1. Lightly warm or toast wraps.
2. Mix the cream cheese and harissa. Spread a thin layer of cream cheese on one side of each tortilla. Arrange the prepared veggies in rows on the tortilla.
3. Starting at one side, roll the tortilla up over the veggies, pressing it together tightly.
4. Starting at one side, roll the tortilla up over the veggies, pressing it together tightly.
5. Slice the tortilla into 3cm slices.

What you need

• 1 x 170 g solid tuna in water
• ¼ onion, finely chopped
• 45 ml mayonnaise
• Chopped celery and spinach
• 1 Diced tomato
• 2 Panini
• Grated mozzarella cheese

How to do it

1. Drain off all the water and flake the tuna using a fork.
2. Add the onion, mayonnaise and chopped celery, tomato and spinach. Mix well together.
3. Cut open each Panini and spread generously with the tuna mixture. Top with grated mozzarella cheese.
4. Toast in a sandwich press or in a frying pan until brown on each side and the cheese has melted. (You can use chunky cottage cheese instead of mozzarella as an alternative.)

What you need

• 500 g tub chicken livers, thawed and
• trimmed neatly if necessary
• 30 ml soy sauce
• 4 ml barbeque spice
• 4 ml chicken spice
• 50 g chilli-bite-mix powder
• 120 g cake flour
• 2 large eggs, separated
• 125 ml milk
• 2 ml salt

How to do it

1. Combine the soy sauce and both spices in a shallow dish. Marinate the chicken livers in this for 20-30 minutes, turning them occasionally.
2. Beat the chilli-bite powder, flour, egg yolks,milk and salt together. Gently fold in the stiffly beaten egg whites.
3. Lift the livers from the marinade directly into the batter, one at a time. Then using a fork held in each hand, lift each liver from the batter directly into a frying pan of heated sunflower oil (2-3 cm deep).
4. Fry them for 4-5 minutes, turning once, until puffy and golden brown.
5. Remove them from the pan directly onto crumpled kitchen paper, using a skimmer. Serve immediately.

How to do it

1. Pre-heat oven to 180 °C. Grease a 23 cm diameter tart plate.
2. Make up the brownie mix, including the cinnamon in the dry ingredients, using the on-pack instructions.
3. Before pouring the batter into the prepared pan, mix in the nuts, and chop in the Easter eggs.
4. Pour and spread the mixture evenly into the prepared tart plate.
5. Bake in pre-heated oven for 15 minutes.
6. Set aside to cool slightly before slicing.

What you need

• 15 ml sunflower oil
• 1 onion, finely diced
• 500 g chicken mince
• 1 sachet cream of chicken soup
• 30 ml Thai green curry paste
• 30 ml sweet chilli sauce
• 1 carrot, peeled and grated
• 60 ml fresh coriander, chopped
• 1 x 300 g pack spring roll pastry
• Oil for frying
• FOR THE SWEET CHILLI MAYO
• 125ml mayonnaise
• 60ml sweet chilli sauce

How to do it

1. Heat 15ml oil in a frying pan and fry the onion until soft. Add the chicken mince and cook, stirring to break up the lumps.
2. Stir in the contents of the sachet of cream of chicken soup, Thai green curry paste, sweet chilli sauce and carrots.
3. Allow to cook for a further 10 – 15 minutes, stirring occasionally then remove from the heat, stir the coriander through and allow to cool.
4. Place a sheet of spring roll pastry onto a clean work surface. Spoon about two tablespoons of the chicken mixture into the corner of the pastry closest to you.
5. Brush the corners and edges with water to seal. Roll up the pastry to enclose the filling, folding in the sides as you go.
6. Heat oil in a wok or pan and fry the spring rolls in batches until golden brown. Remove from the oil and drain on paper towel. Serve immediately.
7. To make the sweet chilli mayo, combine the mayonnaise and sweet chilli sauce.