easy appetiser

An easy garlic bread stick recipe made with Fathead dough that can rival any restaurants!

Keto Italian Garlic Breadsticks

mozzarella cheese (grated)

cream cheese

eggs (whisked)

almond flour

garlic powder

baking powder

butter (melted)

Italian seasoning

sea salt

In a bowl add the mozzarella and cream cheese. Melt in the microwave for 90 seconds, stir halfway through to ensure even melting.

Add the beaten egg, garlic powder, baking powder and almond flour and mix into a dough, making sure all ingredients are combined well.

Place the dough in the fridge to chill for 30 minutes.  This helps firm it and reduces the stickiness.

Pre-heat the oven to 180C/350F degrees and line a baking tray with parchment paper.

Cut the dough into 8 equal portions. Using oiled hands, roll each portion into a bread stick shape about 6 inches long and 1 inch thick.  Place the bread stick on the baking tray and repeat the remaining dough balls.

Brush the tops of the bread sticks with the melted butter, then sprinkle with the Italian seasoning and salt.

Bake for 18-22 minutes until golden

Chocolate-dipped strawberries are easily transformed into super-cute ghosts… they’re a simple Halloween recipe everyone will love!

White Chocolate Strawberry Ghosts

(7 oz) white baking chocolate*

vegetable oil

strawberries

candy eyeballs,

Royal icing*

lemon juice

icing sugar mixture (confectioner’s sugar)

tsp black dye

Step 1

Prepare a large baking tray lined with non-stick baking (parchment) paper.

Step 2

Place chocolate in a heatproof bowl and drizzle over the vegetable oil. Heat in the microwave for 30-second intervals, stirring each time. It should take roughly 1 minute 30 seconds in total, but keep an eye on it as microwave models can vary.

Step 3

Once the chocolate is ready, give it a good stir to ensure it’s lovely and smooth. Holding a strawberry by its stalk, dip it into the chocolate mixture, swirling it round to get an even coating. Carefully lower on to the pre-lined tray, pooling some of the chocolate that drips off to form the ghost’s ‘tail’. While the chocolate is still wet, attach candy eyeballs on. Repeat with remaining strawberries.

Step 4

Place the tray of strawberry ghosts into the fridge for around 5–10 minutes or until the chocolate has set. Meanwhile, make the royal icing. In a medium-sized mixing bowl, lightly whisk egg white and lemon juice. Add in sifted icing sugar and mix together until very smooth and well combined. Add the black food colouring and mix in well.

Step 5

Transfer to a piping bag (a snaplock bag will also work in a pinch) and trim a very small amount of the tip – you only want a very fine opening in order to get the right thickness of icing. Pipe mouths on to the strawberry ghosts. Transfer to a plate or lunchbox and serve.

These Red Curry Sausage Rolls are packed with flavour, combining chicken mince, Thai red curry paste, and buttery puff pastry. Served with a spicy hot mayo, they’re the ultimate party snack or entertaining appetiser.

Red Curry Sausage Rolls Recipe | Marion&#039;s Kitchen

For the Sausage Rolls:

panko breadcrumbs

coconut milk

chicken mince (or beef mince)

tbsp Marion’s Kitchen Thai Red Curry Paste

lime

tbsp fish sauce

puff pastry

egg yolks, lightly whisked

tbsp black sesame seeds

For the Hot Mayo:

Marion’s Kitchen Coconut Sriracha sauce

mayonnaise

Preheat oven to 200°C/390°F. Combine the panko breadcrumbs and coconut milk in a small bowl. Set aside for 2-3 minutes to soften. Then mix the breadcrumbs with the chicken, curry paste, makrut lime leaves and fish sauce.

Take one sheet of puff pasty and cut in half. Shape a quarter of the chicken mix into a sausage shape down the centre of one strip of pastry. Brush one side of the pastry with egg yolk. Then roll the pastry over the filling to cover. Slice into 3 small sausage rolls. Transfer to a baking tray lined with baking paper. Repeat with the remaining pastry and filling.

Brush the tops of the sausage rolls with egg yolk. Refrigerate for 5 minutes to allow the egg wash to set. Then brush again with another layer of egg yolk. Sprinkle with sesame seeds.

Bake for 25 minutes or until golden and cooked through.

In the meantime, make the Hot mayo by mixing the ingredients in a bowl.

Step 6

Serve the sausage rolls warm or at room temperature with the Hot mayo on the side.

These soft-boiled eggs couldn’t be easier as a Halloween party recipe. All you need is two ingredients and 30 minutes. Easy!

Spooky Spiderweb Eggs

eggs

tsp black food colouring gel

Fill a large saucepan with water and bring to the boil. Once boiling, gently place eggs into the water with a spoon and cook for 6 minutes. Once the timer goes off, place eggs straight into a bowl of cold or iced water to stop them from cooking further and to cool them down completely.

Meanwhile, empty the saucepan and refill it to two-thirds capacity with water. Bring water to the boil, then turn off the heat. Add the black dye gel (you want it nice and dark), then give the water a stir to ensure it’s dissolved.

Remove an egg from the ice bath and, using the back of a teaspoon, crack the shell all over without breaking into the skin (small cracks are ok). Add to the dye mix then repeat with remaining eggs.

Leave eggs submerged in the black mix for 20 minutes. Peel the eggs (it’s a good idea to wear plastic gloves for this part!) to reveal the spiderweb pattern inside.

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Keto Italian Garlic Breadsticks

White Chocolate Strawberry Ghosts

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Top 4 easy appetiser recipes from across the web

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

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Keto Italian Garlic Breadsticks

White Chocolate Strawberry Ghosts

Red Curry Sausage Rolls Recipe | Ma...

Spooky Spiderweb Eggs

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