Mushroom & Semi-Dried Tomato Vol-au-Vents (Vegetarian Or Vegan)

Nostalgic for some and a revelation for others, you’ll love these crisp, flaky puff pastry cases filled with goodness. Serve warm or at room temperature as an appetiser or part of a party platter.

Rosemary & Garlic Baby Potato Bites (Vegan)

These tasty bite-sized hasselback potatoes are a simple platter-friendly dish when looking for quick and comforting party finger food or a crowd-pleasing appetiser.

 

TIP: This makes approx 14 bites, simply double the recipe to feed a larger crowd.

 

Korean Cauliflower Chilli Bites (Vegan & Gluten Free)

These sweet, spicy, umami-flavoured cauliflower bites are a great crowd-pleaser for gatherings. Using Korean Gochujang paste, which is a sweet and spicy fermented chilli paste paired with a creamy smooth sweet chilli mayo dipping sauce- these bites are a cinch to prepare.

 

Best of all You can make them the day before (including the basting sauce.) To pre-make them, after baking the cauliflower bites, leave them on the tray to cool completely then cover with cling film & refrigerate. To serve,  warm up them up in a pre-heated oven and baste with a little extra sauce.

TIP: You can also use regular plain flour if you don't need them to be gluten free

 

 

Coconut Yoghurt Flatbread With Salsa (Vegan)

This quick and easy vibrant red & green summer salsa works for any occassion. The homemade flatbreads are simply delicious- you will want to do them time and time again, our recipe makes approx. 8 flatbreads.

TIP: If time is against you, oval pre-baked flatbread, naan or pocketless pita can be used. To prepare, place the pre-made flatbread in a large frypan, brush with Nuttelex and heat until warm and edges are lightly brown, about 5 minutes. Yoo will need about 2 tablespoons of Nuttelex to get them warm and crispy.

 

Impossible Lemon Bars (Gluten + Dairy Free)

These oh-so-yummy gluten and dairy-free lemon bars are impossibly easy and make the perfect go-to summer treat (approx 36 bite-sized pieces). Add a dollop of your fave dairy-free ice cream for a summery dessert.

TIPS: Bake for the full 45 minutes or longer (if not slightly browned on the top) and do refrigerate overnight. Store bars in an air-tight container in the fridge.

 

Gingerbread Ninja Skeletons (Vegan)

This easy #DairyFree gingerbread recipe from Chef Berlinda is a cracker to make with the kids for some seriously tasty #HallowenBakingFun.

Chilli Potato Fry (Vegan)

This spiced chilli potato fry with mustard seeds, curry leaves, cumin, garam masala and turmeric is a must for your Diwali spread, or any time you crave a good old-style curried potato dish. Goes beautifully with our handmade garlic & coriander naan recipe

Coriander & Garlic Naan (Vegan)

This deliciously good naan recipe comes from Fungshih Fan in our Nuttelex customer care department who says this is an easy recipe for beginners and not to get too concerned about the final shape. It will taste great regardless.

Choc Chip Witch Hat Biscuits

For some Halloween kitchen fun, you can't go past this super-easy microwave choc-chip biscuit.  You can certainly make the scrumptious biscuit bases ahead of time, and then help the kids dip and attach the choc-coated witches hats. This recipe makes 12 witch hat biscuits plus a handful (approx 5) of plain choc-chip biscuits.

Halloween Veggie Chips with Sweet Chilli (Vegan)

These ghoulish chippies with dairy-free sour cream & sweet chilli sauce are a fun addition to any Halloween dinner. They also go beautifully with our Halloween pumpkin soup too. See that recipe here:    https://www.nuttelex.com/recipes/caribbean-butternut-soup/