Throw a dinner party with healthy recipes!

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Party snacks don’t need to be unhealthy and laden with calories and fat. Here are some healthy yet delicious alternatives to make for your next party or get-together.

Check our recipes:

Crudité platter with dips

These two fibre-rich dips are healthy alternatives to store-bought dips. They are easy to make and can be prepared ahead of time. Serve them with a platter of fresh vegetables such as baby carrots, snow peas, celery and cherry tomatoes.

Feta and herb dip

Serves: 6-8
Preparation time: 20 minutes

Ingredients:

1 tin white beans, drained and rinsed 180ml fat-free plain yoghurt

125ml of crumbled feta
1 clove of garlic
Freshly squeezed lemon juice, to taste
150ml chopped mixed herbs (for example, parsley, mint, dill, chives and basil)

Place the beans, yoghurt, feta and garlic in a food processor and pulse until smooth. Season to taste with salt and white pepper and add a little lemon juice to make the mixture a bit softer. Add the herbs and pulse until just combined. Spoon into a bowl and chill in the fridge until ready to serve.

Spicy tomato hummus

Serves: 6-8
Preparation time: 20 minutes

Ingredients:

1 tin chickpeas, drained and rinsed
4 marinated sun dried tomatoes, chopped 20ml olive oil
2 cloves of garlic
20ml lemon juice
Hot pepper sauce, to taste

Pulse all the ingredients together in a food processor. Season with salt and black pepper. Add hot pepper sauce to taste, but don’t add too much as the flavor will develop upon standing. Chill the hummus in the fridge until ready to serve.

Salmon terrine

Serves: 6-8
Preparation time: 15 minutes, plus refrigeration time

Ingredients:

10ml gelatin
250ml low-fat plain yoghurt
100g smoked salmon, roughly chopped 30ml finely chopped spring onions
3ml finely grated lemon zest
Lemon slices, to garnish
Crackers and bread, to serve

Soak the gelatin in 20ml cold water. Heat it in the microwave until the gelatin has dissolved. Add the yoghurt to the gelatin and stir.

Mix the salmon, spring onion and lemon zest into the yoghurt mixture. Season with salt and pepper to taste. Use a stick blender to blend the mixture until smooth. Pour into three mini loaf tins. Cover the tops and refrigerate overnight. When ready to serve, unmould onto a serving plate and remove the cling film. Garnish with lemon. Serve with crackers or slices of fresh bread.

Roasted Mediterranean bites

Serves: about 30
Preparation time: 15 minutes, plus marinating time Cooking time: 10 minutes
Oven temperature: 200oC

Ingredients:

3 chicken breast fillets
80ml sun dried tomato pesto 30ml olive oil
4 large courgettes, trimmed Herb salad, to serve

- Cut the chicken into cubes. Mix the pesto and 20ml olive oil together and stir in the chicken. Leave to marinate in the fridge for 30 minutes, or until ready to cook.

- Use a vegetable peeler to cut the courgettes into long, thin strips. Brush with olive oil and grill on a hot griddle pan for a minute. Set aside to cool. Wrap a courgette strip around a piece of chicken and place onto a greased baking sheet.

- Bake for 10 minutes. Place one or two cubes onto a cocktail skewer and serve hot or cold with a herb salad.

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