Sunday 7 August 2011

Comfort Banana Bread Muffins | Feaston

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Bannana muffins are a great all rounder in the morning tea stakes. Good for the kids at school, great for a cuppa at home and even better for the coffee club! Easy finger food at it's best.

Tuesday 26 July 2011

The Curvy Carrot » Simple Garden Bruschetta

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What a fantastic easy finger food for those summer months, fresh vibrant and tasty.

Shannon at the curvy carrot has made a great version of this classic Italian finger food. You have to love bruschetta so tasty and easy to eat a fantastic starter or a meal on it's own.


Monday 25 July 2011

Strombli. The rolled up Pizza sensation!




Stomboli is new to us at Easy finger food but we're in love!
This deliciously simple and tasty pizza like creation is just superb cut into slices and dipped into the tomato sauce instead of pouring the sauce over top.
And who better to show us than the pizza god Peter Reinhart.
Enjoy the video and get into it!

Sunday 24 July 2011

smoked salmon rolls | Jamie Oliver Recipes (UK

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Jamie Oliver's cooking fits right into the Easy finger food ethos, fun, tasty food that is made with love.
These Smoked salmon rolls are so soo good!
The pancakes can be made ahead of time and then filled just before you need them, you could replace the creme fraiche with cream cheese and they would be just as tasty.
Hope you enjoy!

Friday 22 July 2011

Burger delight! Fantastically easy to make tasty finger food.

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This burger recipe is a Easy finger food favorite. So easy to make and so so tasty!!

Make sure you use fresh premium beef mince to get the best results. Frozen mince tends to mean more moisture in your mix so you may have to adjust the breadcrumbs to absorb some excess.

When you've cooked this tasty burger add to your favorite bun with whatever fillings and sauce you enjoy.

Fillings could include:  Lettuce   Bacon    Avocado    Pickle

                                 Tomato    Cheese    Cucumber

Anything you like really.

Get into this Easy finger food favorite and join the revolution!!

 

 

                                                       Tasty Burger!

Ingredients;

Makes 4 Burgers

500 grams Premium beef mince (fresh is best)

2 tsp Dijon mustard

2 Tbsp Worcestershire sauce

2 Egg yolks

3 Tbsp tomato ketchup

1 Medium red onion (chopped small)

1 Tbsp breadcrumbs (If mix seems to wet add a little more breadcrumbs)

Olive oil for cooking

Salt and pepper to taste

4 Burgers buns

Fillings of your choice

 

- Combine all burger ingredients in large bowl

- Work the mixture with your hands until it is completly combined. It' important to use your hands   for this so you can feel that the texture is just right not to wet and not to dry. And also it's fun!

- Form a small tasting burger and cook over medium heat in a little olive oil. This is to test that the all important seasoning is right and that the burger will hold together when you cook it.

- Adjust seasoning if needed.

- Now form the rest of the mixture into 4 evenly sized burgers.

- Cook over medium heat with a little olive oil until cooked through (If using fresh pemium sirloin mince or making your own mince you could cook to medium).

- Now add your tasty burger to your favorite bun add your filling and enjoy!

 

 

 

 

 

 

 

Thursday 21 July 2011

Easy finger food lets make it an adventure!

I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure. —–Anthony Bourdain

 

It's time to start the Easy finger food adventure!

Lets start the journey with what many people would call the ultimate easy finger food,

OYSTERS!

These beautiful jewels of the sea are so easy and so tasty that they just have to be our first post.

So grab yourself a dozen or so (make sure they are fresh) shuck them if you know how ( most fishmongers will have shucked oysters) get some lemon wedges, Tabasco sauce, or whatever you love to add to these beauties and get stuck in.

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