Easy Drinks To Make For A Party

easy drinks to make for a party, looking for these recipes? check this for 3 best easy drinks to make for a party: Chamomile, carrot and orange drink with hummus crispbread,Mini pikelets with smoked salmon and creme fraiche,Herb, cream cheese and salmon muffins

Chamomile, carrot and orange drink with hummus crispbread

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 2 chamomile teabags
  • 250ml (1 cup) boiling water
  • 3 (about 380g) carrots, chilled, cut lengthways into quarters
  • 2 oranges, chilled, peeled, halved, cut into wedges, seeds removed
  • Ice cubes (optional), to serve

hummus crispbread

  • 4 multi-grain crispbread
  • 70g (1/4 cup) bought reduced-fat hummus

Method

  • Step 1
    Place the teabags in a heatproof jug and add the boiling water. Set aside for 15 minutes to infuse and cool slightly.
  • Step 2
    Meanwhile, to make the snack, spread the crispbread with the hummus.
  • Step 3
    Process the carrots and the oranges in a juice extractor and pour the juice into a medium jug. Add the chamomile tea and mix well. Add the ice cubes, if using.
  • Step 4
    Pour into serving glasses and serve the drink immediately with the hummus crispbread.

Herb, cream cheese and salmon muffins

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 2 1/2 cups self-raising flour
  • 1 tablespoon caster sugar
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 3 green onions, finely chopped
  • 1 garlic clove, crushed
  • 1/2 cup spreadable cream cheese
  • 150g smoked salmon, sliced
  • Extra dill sprigs, to serve

Method

  • Step 1
    Preheat oven to 190°C/170°C fan-forced. Grease 2 x 12 hole, 2 tablespoon-capacity flat-based patty pans. Combine the flour sugar, dill, parsley and green onion in a bowl. Make a well in centre.
  • Step 2
    Add milk, egg, oil and garlic. Mix until just combined. Season with salt and pepper. Spoon mixture evenly between holes of prepared pans.
  • Step 3
    Bake for 15 to 17 minutes or until golden and just firm to touch. Stand in pans for 5 minutes. Turn onto a wire rack to cool.
  • Step 4
    Serve muffins topped with cream cheese, salmon and extra dill.

Mini pikelets with smoked salmon and creme fraiche

Image credit: Steve Brown – taste.com.au

Ingredients

  • 200ml creme fraiche
  • 2 teaspoons horseradish cream
  • Dash of Tabasco
  • 1 tablespoon lemon juice
  • 2 packets mini pikelets*
  • 120g smoked salmon, sliced into ribbons
  • Mustard cress, to serve

Method

  • Step 1
    Mix together creme fraiche, horseradish, Tabasco and juice. Spoon a little on each pikelet, top with salmon and garnish with cress. Serve with drinks.

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