If you are a regular reader of this blog you might have worked out that I love to cook, pity I have no one to appreciate it really as Hubster is not very adventurous with food, preferring to stick to what he knows he likes. But when along comes a chance of doing a buffet I am jumping up and down with excitement. (not really, but I do quite like it)
I used to do quite a few buffets when the kid's were young, for birthdays and the like...... Eeee, by gum, them were the days. **Shakes head and comes back to the present**
I used to have a "no sandwich" rule though - sandwiches are boring really aren't they?. Anyway, I did do sandwiches on this one as they make a great table filler, and also I have learnt to appreciate that not everyone likes weird, strange food and would be happier sitting down with a cheese butty.
So, here are some quick, easy and well priced buffet ideas for you.
- Boil your eggs, peel when cold and carefully scoop out the yolk into a bowl.
- Mix some mayo with a touch of salad cream (gives it an extra bite) and curry powder to taste. Give it a really good mix as you don't want it to be gritty.
- Add a little grated cheese, then pop into a piping bag and squish the mixture back into the yolk gaps (or you can use a spoon if you don't have a piping bag)
- Sprinkle with smoked paprika
- Roll out some ready to roll shortcrust pastry, cut out round with a cookie cutter and line a bun tin.
- Put a little grated cheese in the bottom (to stop it going soggy) then a mushroom, or piece of chicken, or chopped asparagus.
- Beat some eggs with dried herbs, salt & pepper and a splash of milk, and pour into the pastry cases.
- Bake as Gas 6 until golden brown.
I made pizza dough in my bread oven for this recipe, but you can buy dough ready to use from the supermarket.
- Roll out the dough to a rough rectangle shape, add a swish of cheapest tomato ketchup (Supermarkets own at around 30p a bottle) and some grated mozzarella.
- Roll up like a swiss roll, then cut into slices.
- Leave to rise for half an hour, then bake until golden and bubbly.
Cous Cous Tarts
- Take a slice of cheap brown bread and roll it flat with a rolling pin.
- Using a cookie cutter larger than the bun tin, cut a circle out of the slice.
- Brush lightly with oil and press into a bun tin.
- Bake in oven at Gas 6/7 for 10 mins, then remove from the bun tin and turn upside down on a baking sheet, pop them back in for another 10 mins or until crisp.
- Cook a packet of flavoured cous-cous according to the instructions and when cold add a good spoonful into the tarts.
- Top with a blog of hummus and a drizzle of balsamic syrup (these make them taste amazing)
Do these tarts last so they don't go soggy.
Hot Dog Roll Ups
- Take some flour tortillas and spread with some soft cheese.
- Add two hot-dogs lengthways and roll up the wrap tightly.
- Cut into 4 pieces.
Chinese Style Pasta
The trick to doing a nice cold pasta salad is to rinse the pasta in fresh cold water after cooking so the pieces do not clump and stick together.
- Cook, cool and rinse your pasta.
- Chop, cook and cool some carrots and courgette. (small pieces)
- Mix an equal amount of mayo with a sweet chilli dipping sauce.
- Mix the pasta with the sauce and vegetables and a handful of fresh, crisp breansprouts for crunch.
Cheesey Ham Pasta
- Cook, cool and rinse the pasta
- Add cooked ham and grated cheese
- Add may to taste and mix well
Another table filler, this is just the cheapest packets of savoury rice (26p each), cooked according to the packet instructions, left to cool, then kept in the fridge until needed.