It’s the most wonderful time of the year! That means the summer soirées are in full swing. Wow your guests with these delicious canapes at your festive get-together. 

Lentil balls with green sauce

Ingredients 

For the lentil balls 

2 tbsp olive oil
1 onion, diced
3 garlic cloves, grated
2 cups tinned brown lentils, drained
1 cup oats
1 Tbsp tomato paste
1 Tbsp soy sauce
1 tsp origanum
1 lemon, zested and juiced 

For the green sauce 

1 cup flat-leaf parsley
1 cup fresh basil
1 garlic clove, chopped
2 tsp capers, drained
½ cup olive oil
1 lemon, zested and juiced 

To serve 

Handful fresh basil
Parmesan, grated 

Method 

For the lentil balls 

1. Heat oil in a pan and fry onions for 5 minutes, until soft. Add garlic and fry for a further 3 minutes. 
2. Spoon into a food processor with the rest of the lentil-ball ingredients. Season and pulse until well combined. Shape the mixture into balls.
3. Heat oil in a non-stick pan and fry the balls for 5 minutes a side, until lightly browned.

For the green sauce 

1. Place all ingredients in a blender. Season and blitz until smooth.
2. Serve the lentil balls with green sauce, fresh basil and Parmesan

Quick tip
To make this recipe vegan, leave out the Parmesan at the end 

Tempura prawns with granadilla cream cheese  

Serves 6 // Cooking time 35 minutes

Ingredients 

250g cream cheese
½ cup granadilla pulp
1 cup flour
1 cup soda water
1 tsp salt
Vegetable oil, for deep-frying
100g prawns, cleaned, with tails attached
100g panko breadcrumbs
1 French loaf, cut into 2cm slices 

Method 

1. Combine the cream cheese and the granadilla pulp. Set aside.
2. Whisk together the flour, soda water and salt to form a smooth batter.
3. In a deep pot, heat the vegetable oil to medium heat.
4. Dip the prawns in the tempura batter, then the panko breadcrumbs. Deep-fry them until golden and crisp. Drain on paper towel.
5. To serve, spread a generous layer of granadilla cream cheese on each slice of bread, top with a tempura prawn and serve immediately.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Bobotie mince pies 

Makes 12 // Cooking time 1 hour 45 minutes 

Ingredients 

For the pastry  

500g flour
2 tsp salt
250g butter 

For the filling 

½ cup milk
2 slices white bread
Olive oil, to fry
2 onions, peeled and chopped
2 cloves garlic, peeled and crushed
1 kg lean beef mince
1 cup sultanas
2 Tbsp mango chutney
1 Tbsp mild curry powder
2 bay leaves
Salt and pepper 

To assemble the pies 

1 egg, beaten
50g flaked almonds, lightly toasted 

Method 

For the pastry 

1. Sieve together the flour and salt in a bowl.
2. Rub butter into the flour until it resembles fine breadcrumbs.
3. Use a knife to mix in 1–2 tbsp chilled water to bind. Turn out on to a floured surface and lightly knead the dough until it forms into a ball. Wrap tightly in cling film and chill in the fridge for at least 30 minutes.

For the filling 

1. Preheat oven to 180°C.
2. Pour the milk over the bread and set aside to soak.
3. Heat a glug of oil in a pan over medium heat and fry the onions for 10 minutes until soft and slightly brown. Add garlic and fry for 1 minute.
4. Add the mince and mix well, breaking it up. Add the sultanas, chutney, curry powder and bay leaves, and season. Cover and simmer for 10 minutes.
5. Drain the bread, break it up into pieces and add to the mince mixture. Pour into a baking dish, press down and smooth the top. Bake for 30–35 minutes.

To assemble the pies 

1. Grease a 12-hole muffin tin.
2. Roll out the pastry to 5 mm thick. Use a biscuit cutter to cut out 18 circles. Press 12 circles into the muffin tin.
3. Take the remaining 6 circles and cut a star from the centre of each one, so you have 6 stars and 6 circles with star-shaped holes. Set these aside.
4. Place a circle of baking paper and some baking beans in each pastry case. Blind bake them for 10 minutes or until the edges are golden brown.
5. Remove from the oven and fill each case with a dollop of the bobotie mixture.
6. Place the stars and circles on top of the bobotie pies. Brush with the beaten egg and bake for 15 minutes.
7. Sprinkle with almonds and bake for a further 10 minutes. Remove the pies from the oven and serve.

Brownie bites with berry buttercream & candy floss  

Serves  8 

Ingredients 

550g Ina Paarman’s Chocolate Brownies mix 
125g butter, softened 
250g icing sugar, sifted 
2 Tbsp milk   

For the coulis   

1 cup frozen mixed berries 
2 tsp lemon juice
Sugar, to taste   

To serve   

1 cup fresh berries 
½ tub pink candy floss   

Method 

1. Bake the brownie batter according to box instructions. Cool completely. 
2. Use a cookie cutter to cut small circles out of the brownie tray. Arrange on a serving platter. 
3. Whisk butter and icing sugar together for about 3 minutes or until light and fluffy. Add milk if needed to slightly loosen the mixture. 
4. Place frozen berries in a pot over medium heat. Add lemon juice and bring to a simmer for 10–15 minutes until thick and syrupy, stirring constantly. Add sugar to taste and allow to cool completely.
5. Add spoons of the berry coulis to the buttercream and swirl through.  
6. Using a piping bag or spoon, dollop buttercream on each brownie. Drizzle with extra berry coulis.  
7. Finish off by adding a bite of candy floss just before serving, to avoid melting. 

Cook’s note
Don’t throw away the off-cuts! Once you’ve cut out your brownies, combine the remaining bits to form a base for cake pops. 

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