Party food: Pecan Crusted Cheese Balls

So if you're like me, at this time of the year you're trying to get ready for all the unexpected events over the next few months. Perhaps you're having a party, or a get together to celebrate the season and want to get ahead of the game and have things prepped for just an occasion. These cheeseballs are so easy to make, and they really are a crowd pleaser. I make mine months in advance and wrap them in cling film and foil and they last up to a year in the freezer! There is tons of variations you could do with this, I was even going to try a goats cheese next year in addition to soft cream cheese. This recipe was inspired by my friend Nichole who really loves the holidays and gave me her own recipe; where she got it I don't know. I tapered it to my own likings and my own ingredients and what I had available to me. I have made these two years in a row and they really are perfect for entertaining. Just take them out of the freezer at least 12hrs ahead of time, you can leave them on the counter and it should be fine. Enjoy!

Serve with apples, celery and crackers!

Ingredients:
200g room temp. light cream cheese
100g room temp. light cream cheese with chives
2 tbsp. finely chopped fresh chives
150g grated mature cheddar (I use Davidstow lighter)
1 tsp. paprika
½ tsp. smoked paprika
¼ tsp. garlic powder
pinch pepper
pinch cayenne powder
100g chopped pecans

Method:
In a bowl mix together all of the ingredients really well. This will take some time to ensure that the spices are blended properly so take your time.
Place in the freezer for 20-30 minutes to harden.
While the mixture is hardening, chop the pecans finely and lay on a large flat surface like a plate.
Take the bowl out and (I used my clean hands) form two large balls.
Take each ball and roll in pecans and set on cling film.
Wrap carefully in cling film, then in foil and freeze immediately.
This recipe makes 2 large balls suitable for 10ppl.

Moist Raspberry Blueberry Bundt Cake with Lemon and Greek Yogurt

I made this cake last year and decided to tweak it a little to my needs. It was inspired by a blueberry bundt cake I found online and tweaked it then I tested it on my husband, and before he tasted it I gave some to my neighbour to taste. Both of them told me that they didn’t want to share it and that I should make more! It was by far the moistest cake I’ve ever made from scratch and I was really impressed at my own skills, which are completely null when baking! IF you want to impress your guests, or family, and are not an especially great baker this is the cake for you. It’s absolutely gorgeous with a cup of tea! Makes about 16 servings.

Delicious and Moist!

Ingredients:
300g self-rising flour
225g room temperature butter
200g dark brown sugar
100g Half spoon granulated sugar (**If using regular sugar use 200g)
½ tsp. salt
1 tsp. baking powder
1 cup zero fat Greek Yogurt
4 eggs
1 tsp. vanilla
Zest and juice of two lemons (one lemon if it’s big)
400g frozen berries (blueberry/raspberry)

To Start:
Pre-heat oven to 180C (350F)
Sift 275g flour, salt, baking powder in a bowl and set aside.
Cream together butter and sugars until light and fluffy in a large bowl.
Zest and juice the lemon into a bowl, mix with yogurt and vanilla.
Next add the yogurt mixture to the butter and sugar and stir until thoroughly incorporated.
Follow by adding one egg at a time until completely combined.
When combined add half of the flour mixture and when combined add the rest until mixed.

To Finish:
Mix the berries with the remaining flour and fold them into the batter.
Pour into a greased bundt pan, and put into a hot oven.
Bake for 40-50 minutes. Every oven is different so after 40 minutes prick with a tooth pick.
You can top this with any kind of sugar glaze or eat on its own. I prefer it on its own!

Perfect and moist with a cup of tea!

Smoked Salmon Deviled Eggs

Deviled eggs are a classic party food, and these I decided to make with a very simple twist. For those of you who don’t frequently eat deviled eggs they’re a tiny bit of joy into the mouth. Hard boiled eggs, with the yolk taken out and mixed with mayonnaise or any other types of ingredients and fill them back in the half white shells. They’re perfect for any occasion, such as picnics, BBQs, holidays and gatherings. They’re so versatile too; you can use this recipe to jump into something more adventurous. The sky is the limit really because so many things go with eggs. My recipe here is for 12, but you can easily do more as I’ve found at so many gatherings I’m often left with none! Spring is coming up and it’s a perfect time to give it a go!

Perfect treat to impress guests!

Ingredients:
6 hard-boiled eggs
5 tbsp. extra light mayo (I use Hellmann’s)
100g smoked salmon
1 tsp. Dijon mustard
Salt and pepper to taste
Garlic powder
Paprika for dusting

To Start:
Peel the eggs, slice carefully in half and remove the yolk and place into small bowl.
Arrange the egg white halves nicely on a platter.
Dice the salmon into very small pieces

To Make:
Mix the yolks thoroughly with a fork to break up any lumps.
Add the mayo and the Dijon and mix thoroughly. (A hand blender works fantastic here).
Salt and pepper to taste with a dash of garlic powder.
Fold in the smoked salmon and mix to incorporate.
In a piping bag carefully add the mixture and pipe into the egg whites.
Alternatively you can spoon it in as well.
Refrigerate covered in cling film, eat on the same day.