Last year, during the run up to Christmas, we featured a short article listing a few ideas for quick and easy apéritifs, with ingredients sourced from local supermarkets.
The emphasis in each case was on simplicity – none of us want to spend hours creating gourmet dishes at this time of year. So read on… and if you have a few ideas of your own, please send them in to us and we will add them to this year's list.
If you still need further inspiration, then why not try out one of the "festive" cookery lessons that the Ecole-Cub Migros are running throughout December? Click here to download the flyer or visit the website at www.ecole-club.ch for more information.
Mini pizzas (contributed by Jenny Jeffreys)
Toast nature pour canapés (e.g. Carrefour own brand)
Tube of tomato purée (e.g. Panzani Sauce Tomate from Carrefour)
Mozarella cheese (e.g. Galbani Mozzarella Maxi from Carrefour)
Sliced tin mushrooms (e.g. Carrefour discount Champignons de Paris)
Some pepper and chives to garnish (e.g. Carrefour Herbe aromatique: Ciboulette)
Spread the purée on each slice of bread.
Put a slice of mozarella on each piece.
Add a few sliced mushrooms on top.
Grate some pepper over the top and add a couple of pieces of chopped chive on top.
Just before your guests arrive place them under the grill. Must be served warm.
(n.b. Don’t prepare too early otherwise the bread can go a little soggy!)
Sausage cheddar balls (contributed by Lisa Cirieco and taken from: Martha Stewart Everyday Food)
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons baking powder
2 cups grated cheddar (1/2 pound)
1 pound bulk breakfast sausage (from French supermarkets, "chaire de saucisse" - or take the meat out of sausage casings)
1/2 large yellow onion, grated on large holes of a box grater
3 tablespoons unsalted butter, melted
Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.
Deviled eggs (contributed by Lisa Cirieco)
12 hard-boiled eggs (these can be bought already cooked at the supermarket: they are tinted shells)
mayonnaise
salt
pepper
paprika
Shell the eggs. Cut them in half and put cooked yolks into bowl. Add mayonnaise to yolks and stir until smooth. Add salt, pepper, and paprika to taste. Carefully spoon the yolk mixture back into the whites and arrange on plate. Sprinkle paprika on top of each one or if using spicy paprika use on half the eggs.
Stefano's famous Thai Cheese Ball (contributed by Stefano Cirieco)
1 package of cream cheese
grated fresh ginger
1 teaspoon of soy sauce
sesame seeds (can be toasted if you like)
Mix first 3 ingredients together. Lay clear cellophane in a soup dish and put about 3 tablespoons of sesame seeds. Try to form a ball with the cheese mixture and roll in the seeds. Wrap firmly in the cellophane and let sit in refrigerator overnight. Serve with a little knife and some water crackers.
Cevapcici (contributed by Nicola Ogilvie)
This is a delicious beef sausage that comes from the Balkans and can be bought in Denner in the frozen department.
Cut them in half for a party nibble and then stick a cocktail stick in each. They are best fried in a little oil until cooked for about 7 mins. You can then keep them warm in the oven until you need them.
André's famous onion dip (contributed by André Cirieco)
2 tablespoons of dried onion soup mix (Maggi)
180g (1 container) of sour cream (crème acidulée or lait acidulée can be bought at Coop or Migros)
Mix together and let sit for at least 1/2 hour in the refrigerator. Stir and serve with chips/crisps, pretzels, or vegetable sticks.
Devils on horseback (contributed by Jenny Jeffreys)
Packet of thin sliced bacon (e.g. Carrefour poitrine nature finement tranchée)
Packet of prunes (e.g. Pruneaux d’Agen from Carrefour)
Cocktail sticks
If the prunes are not stoned then remove them now.
Wrap a slice of bacon around each prune and keep in place with a cocktail stick.
Put under the grill just before guests arrive. Can be prepared in advance but are best cooked just before guests arrive.
Tacos (contributed by Nicola Ogilvie)
Taco chips
Jar of Salsa
Grated cheese
Sour cream
Guacamole (optional)
Take a plate and scatter taco chips all over it. Drip salsa all over the chips. Sprinkle some grated cheese over the chips, and put them in a hot oven for about 5 mins until the cheese has melted. Put a large dollop of sour cream in the middle and if you like it some guacomole.
Smoked salmon wraps (contributed by Jenny Jeffreys)
Packet of smoked salmon
Cream cheese of your choice (e.g. Boursin in numerous flavors, from most supermarkets)
Lemon
Pepper
Cut the salmon into long strips about 6 or 7 cm wide.
Place some cream cheese at one end of the strip.
Roll up the salmon strip.
When you have finished, squeeze some lemon juice over the top, and sprinkle pepper.
n.b. Depending on your salmon, sometimes, it’s a little difficult to cut them before adding the cream cheese. In this case, just do long rolls, wrap them tightly in cling film and put them in the fridge for a couple of hours. Then when you come to cut them they do not squish out.
Another good combination is roasted peppers (from a tin or a jar) and cream cheese.
Can be prepared in advance.
Buy a big quiche (or pizza) from any supermarket and use a pastry cutter to cut small circles. Can be served hot or cold.
Brian's famous stuffed bacon (contributed by Brian Cirieco)
12 thinly sliced bacon strips
3 slices of fresh bread (made into crumbs by cutting up or blending in a mixer)
1 egg
a good splash of milk (1/4 cup)
1 cooking apple (like Granny Smith) grated
1 onion chopped finely
pepper
parsely, sage, or rosemary (optional)
Preheat oven to 225C. Cut bacon strips in half. Mix all ingredients in a bowl except for bacon. Make little balls. Roll balls in the bacon and secure with a toothpick. Cook in oven for about 30 minutes.
Profiteroles (contributed by Nicola Ogilvie)
At just Fr. 5.- for 20 from the frozen department at Migros, these make excellent sweet nibbles. They are filled with real cream but do not come with chocolate sauce. You can buy chocolate sauce and serve it in a bowl for people to dip into, or melt some chocolate and top each profiterole with a dollop of chocolate to turn them into mini chocolate eclairs.
