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Cheap & Cheerful appetisers

Strawberry bruschettaStrawberry Bruschetta with Honey Whipped Goat's Cheese

Strawberry Bruschetta is a fun appetiser for any occasion! Strawberries top whipped honey goat cheese-slathered toast and drizzled with balsamic glaze.

Prep time: 20 mins
Serves: 6
Approx cost per serving: £3.00

Ingredients

For the Honey Whipped Goat's Cheese:
* 4 ounces (1 small log) goat's cheese
* 2 tablespoons whipped cream cheese
* 1 to 1.5 tablespoons honey

For the Strawberry Bruschetta:
* 1 pound fresh strawberries, hulled and halved (quartered if large)
* 6-8 large basil leaves, sliced thin plus a few small baby leaves for garnish
* 1 (12 ounce) loaf wholegrain Italian bread
* Olive oil
* Reduce balsamic (balsamic glaze)

Method
Step 1: In a food processor fitted with blade attachment, add in the goats cheese, cream cheese and honey. Blend until smooth. Transfer goats cheese mixture to a small bowl, cover with plastic wrap and refrigerate until ready to use. Preheat your grill or grill pan to medium/medium-low.

Step 2: Place the strawberries into a bowl along with the sliced basil, toss to combine. Slice the loaf of bread into 1/2 inch thick slices. Brush both sides with olive oil and place on the grates of your preheated grill. Grill for a few minutes each side until golden and toasted. Allow the bread to cool a bit before spreading each piece with goat cheese. Top with strawberries and drizzle with the balsamic syrup. Top with a few baby basil leaves for garnish.

Best with: Garlic and Basil Ciabatta, Wholemeal Flatbreads

Kcal

Fat

Saturates

Carbs

Sugars

Fibre

Protein

Salt

388

20g

3g

29g

7g

7g

20g

0.6g

 

 

stuffed peppersStuffed Peppers

An easy dish appetiser bursting with colours and flavour.  Crumbly feta, grilled peppers, whole wheat couscous and pine nuts – perfect for a filling for a quick bite!

Prep time: 10 mins
Cooking time: 20 mins
Serves: 2
Approx cost per serving: £1.50

Ingredients

* 100g whole wheat couscous, rinsed and drained
* 3 tbsp raisins
* bunch parsley, roughly chopped
* 25g pine nuts
* 100g feta, crumbled
* pinch of cinnamon
* 3 tbsp olive oil
* 290g jar grilled whole peppers, drained and rinsed

Method
Step 1: Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.

Step 2: Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.

Step 3: Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.

Kcal

Fat

Saturates

Carbs

Sugars

Fibre

Protein

Salt

388

20g

3g

29g

7g

7g

20g

0.6g

 

 

Bombay potato frittataBombay Potato Frittata

Pack in the flavour with this Indian inspired frittata. Perfect for a healthy starter - it’s low in calories and fat but full of nutrients which will help you all day long!

Prep time: 15 mins
Cooking time: 35 mins
Serves: 4
Approx cost per serving: £3.30

Ingredients
* 4 new potatoes, sliced into 5mm rounds
* 100g baby spinach, chopped
* 1 tbsp rapeseed oil
* 1 onion, halved and sliced
* 1 large garlic clove, finely grated
* Half tsp ground coriander
* Half tsp ground cumin
* Quarter tsp black mustard seeds
* Quarter tsp turmeric
* 3 tomatoes, roughly chopped
* 2 large eggs
* Half green chilli, deseeded and finely chopped
* 1 small bunch of coriander, finely chopped
* 1 tbsp mango chutney
* 3 tbsp fat-free Greek yoghurt

Method
Step 1: Cook the potatoes in a pan of boiling water for 6 mins, or until tender. Drain and leave to steam-dry. Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.

Step 2: Heat the rapeseed oil in a medium non-stick frying pan. Add the onion and cook over a medium heat for 10 mins until golden and sticky. Stir in the garlic, ground coriander, ground cumin, mustard seeds and turmeric, and cook for 1 min more. Add the tomatoes and wilted spinach and cook for another 3 mins, then add the potatoes.

Step 3: Heat the grill to medium. Lightly beat the eggs with the chilli and most of the fresh coriander and pour over the potato mixture. Grill for 4-5 mins, or until golden and just set, with a very slight wobble in the middle.

Step 4: Leave to cool, then slice into wedges. Mix the mango chutney, yoghurt and remaining fresh coriander together. Serve with the frittata wedges.

Kcal

Fat

Saturates

Carbs

Sugars

Fibre

Protein

Salt

317

12g

2g

29g

16g

6g

20g

0.6g

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