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Cool Party Snacks & Finger Food to Make at Home

After a busy day at work you probably look forward to a relaxing evening at home – and what better way to unwind than by throwing a little party at home with friends? It’s really easy, too: all you need are some drinks and a few tasty snacks…

The dream team

At the risk of banging our own drum, our RAWBITE bars are the perfect party snack. Simply chop them into chunks and mix up the flavours. Throw a couple of nuts into the mix and your guests will love it! We could wind everything up right there, but because we’re all about choice, here are some more recipes for you. You’re welcome!

If there’s a flavour match made in heaven then it has to be the sweet tang of apple with the creamy lushness of nut butter. What’s even better is that it’s so easy to make at home. Grab some almonds (or any other kind of nut) and pop them in a high-power blender (a smoothie blender won’t work, unfortunately). Blend  for 5 – 10 minutes, scraping the nuts down towards the centre for time to time until you have a lovely creamy butter. Slice a couple of organic apples to dip in the nut butter. Delicious!

Is it a party if there aren’t any crisps?

Believe us – a party without crisps, nuts or some olives is like a dull, grey afternoon at home without Netflix! But your party snacks don’t have to come with a health warning. Why not try making your own? Thinly slice your favourite veggies – sweet potatoes, beetroot, carrots, parsnips etc. – and toss in a mix of olive oil, salt, pepper and your choice of rosemary or smoked paprika. Place on a baking tray and bake in the oven at 130° C on the fan setting for roughly 40 minutes.

Turkish finger food

For a party snack that’s both tasty and filling, try your hand at vegan kofta. Here’s how: boil 400 ml of water and pour over 400 g couscous, leave to soak for roughly 5 minutes. Finely chop a small bunch each of parsley and mint and three spring onions and mix with the juice of 1 lemon, 6 tbsp of Turkish paprika puree, 3 tbsp chilli flakes, 2 tbsp ground coriander, 2 tbsp ground cumin and 1 tbsp salt. Add this mixture to the couscous and mix well with your hands until you have a smooth consistency. Shape into the typical finger-length rolls and serve on a platter with lettuce, lemon slices and pomegranate syrup.

Catering for more? Try out these tasty recipes!

Crunchy bread salad

For the salad
3 baguettes
4 springs of thyme
9 tbsp olive oil
1 medium-sized courgette
1 medium-sized aubergine
1 pinch of salt
1 jar of pickled red peppers
1 onion
2 cloves of garlic
4 springs of rosemary
1 pinch of pepper

For the dressing
10 dried tomatoes
4 tbsp dark balsamic vinegar
1 pinch of sugar
1 pinch of salt
1 pinch of pepper
4 tbsp olive oil
75 g Lollo Bionda lettuce
200 g (vegan) feta cheese

Preheat oven to 175° C. Bake or heat baguette according to instructions on package. Allow to cool and cut one of the three baguettes into thin slices. Wash the thyme and chop finely. Mix the thyme and 3 tbsp oil and drizzle over the bread slices.
Place on a baking tray lined with baking paper and roast in the oven for approx. 8 minutes.
Wash the courgette and aubergine. Cut the aubergine in half lengthwise, slice both halves, sprinkle with salt and leave to stand for approx. 10 minutes. Remove the peppers from the glass, drain and cut into pieces. Peel and chop the onion and garlic. Wash and chop the rosemary. Pat the courgette and aubergine slices dry. Heat 6 tbsp of oil in 2 portions in a large coated pan. Brown the onion, garlic, courgette, aubergine and paprika in portions. Season with rosemary, salt and pepper. Allow to cool. For the dressing, soak the dried tomatoes in water for approx. 15 minutes, pat dry. Cut 4 tomatoes into very small pieces and mix with vinegar, sugar, salt and pepper, then beat in 4 tbsp oil. Cut the remaining tomatoes into quarters. Wash the Lollo Bionda and shake dry. Coarsely crumble the (vegan) feta. Mix the salad, prepared vegetables, (vegan) feta and half of the bread with the dressing. Add the rest of the bread just before serving. Serve in small bowls alongside the remaining 2 baguettes.

Fast vegan tomato tapenade

10 dried tomatoes
2 garlic cloves
¼ chilli
50 g almonds
50 g cashews
1 tsp salt
1 tbsp herbs de Provence
4-6 basil leaves
2 tbsp olive oil

To make: Soak the tomatoes in water for approx. 15 minutes. Pat dry with a kitchen towel and roughly chop. Peel the garlic cloves and deseed the chilli. Puree everything in a blender until it has the consistency of a pesto. Serve as a dip.

Enjoy every Bite.