buffet food

A fifteen minute party dessert (that will probably be gone in 5!) - these Cheesecake Stuffed Strawberries make a fantastic simple dessert for your buffet table!

Cheesecake Stuffed Strawberries

strawberries

(90 milliliters) double (heavy) cream

(180 grams) cream cheese

(60 grams) icing (powdered) sugar

vanilla extract

digestive biscuits (or 4 Graham crackers, crushed)

Remove any leaves from the strawberries and use a melon baller to scoop out the centre of the strawberries. Slice off the very bottom off the strawberries so they stand up straight.

Place the strawberries in petit fours cases on a serving plate.

Whisk the cream in a large bowl until the soft peak stage, then add the cream cheese, icing sugar and vanilla extract. Whisk again until light and fluffy.

Spoon the mixture into a piping bag with a fluted tip and pipe the cheesecake mixture into the strawberries. You want to fill the hole in the strawberry, and have the cheesecake mixture swirled on top – like a mini cupcake.

Sprinkle the crushed biscuits on top before serving.

https://www.youtube.com/watch?v=xvOAfEdeIAo

A fifteen minute party dessert (that will probably be gone in 5!) – these Cheesecake Stuffed Strawberries make a fantastic simple dessert for your buffet table! 

These super quick and easy Cheesecake Stuffed Strawberries are perfect finger food and are loved by kids and adults alike and i've never seen one left on the party table.

Full recipe here: https://www.kitchensanctuary.com/cheesecake-stuffed-strawberries/

Ingredients:
20 large ripe strawberries
1/3 cup (90ml) double (heavy) cream
2/3 cup (180g) cream cheese
1/4 cup (60g) icing (powdered) sugar
½ tsp vanilla extract
4 digestive biscuits or 4 Graham crackers, crushed

#partyfood #recipe #cheesecake

Cheesecake Stuffed Strawberries = EASY NO BAKE AWESEOMENESS

These buffalo chicken spring rolls make a fantastic appetizer or party food. Crispy spring rolls filled with little chunks of chicken in a creamy, spicy, buffalo sauce. They can be made ahead too as they reheat brilliantly!

Buffalo Chicken Spring Rolls

tbsp oil

chicken breasts (about 350 grams/12 ounces, finely chopped)

tbsp Cajun spice mix

½ tsp ground black pepper

chicken stock cube (crumbled)

onion

garlic

jalapeño (finely chopped)

60 ml (¼ cup) hot pepper sauce (I like Franks hot sauce)

Worcestershire sauce

tbsp cider vinegar

tbsp double (heavy) cream

(½ cup) grated (shredded) Cheddar

spring roll wrappers

mayonnaise mayonnaise

spring onions (scallions) (shredded

Heat the oil in a large frying pan (skillet) over a medium–high heat. Add the chicken to the pan and sprinkle over the Cajun spice mix and black pepper. Stir to coat the chicken and cook for 5 minutes, stirring occasionally, until the chicken is sealed and nearly cooked through.

Sprinkle over the stock cube and stir together.

Add the onion, garlic and jalapeño. Stir together and cook for 5 minutes, stirring often, until the onion softens slightly.

Add the hot sauce, Worcestershire sauce, cider vinegar and cream. Stir together and bring to a simmer. Simmer for 2-3 minutes, stirring occasionally, until the chicken is fully cooked through.

Turn off the heat, transfer the mixture to a bowl and allow to cool for 20-30 minutes. Then stir in the cheese.

Heat the frying oil in a heavy-based pan while you make up the spring rolls. We want it to be 190C/375F.

Take a spring roll wrapper and place on the work surface with a corner pointing towards you (cover the rest of the wrappers with a damp clean tea towel to stop them from drying out).

Place a heaped tablespoon of the cooled chicken mixture near the bottom corner of the spring roll wrapper, leaving about an inch space from the bottom corner, and shape the filling into a sausage shape (the filling will be horizontal to you).

Roll up the spring roll, tucking the outer edges in just before you finish rolling – so you have a fat cigar-shaped spring roll. Seal the edges using a bit of water on your fingers.

Place the filled spring roll on a plate or baking tray, then repeat with the remaining spring rolls.

When the spring rolls are complete, and your oil is hot, carefully add four-to-five spring rolls to the pan, one at a time. You will need to work in two batches to prevent overcrowding the pan.

Cook the spring rolls for 3-4 minutes, turning often until golden brown, then place on a plate lined with kitchen roll, to soak up excess oil. Then repeat with the remaining spring rolls.

I like to serve mine with jalapeno mayo and a sprinkling of spring onions (scallions).

Top 2 buffet food recipes from across the web

The most viewed buffet food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesecake Stuffed Strawberries

Buffalo Chicken Spring Rolls

Top 2 buffet food recipes from across the web

The most viewed buffet food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesecake Stuffed Strawberries

Buffalo Chicken Spring Rolls

The most viewed buffet food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine