These beetroot blini bites with whipped feta are the perfect snacks for a get-together with friends!  

Beetroot blini bites with whipped feta  

Serves 6 

This tabbouleh uses bulgur wheat, which has four times the fibre of couscous, making it a low-GI meal. Omit chicken for a vegetarian alternative. 

Ingredients

For the carrot pickle

½ cup white vinegar
½ cup water
¼ cup sugar
2 Tbsp peppercorns
1-2 star anise 2 carrots, peeled and shaved

For the whipped feta

1 bulb garlic, top cut off
Glug olive oil
200g feta, drained
Handful fresh coriander, chopped
2 Tbsp crème fraiche or sour cream

For the blinis

1 cup puréed pickled beetroot
¼ cup olive oil 2 cups self-raising flour
1 cup milk
Salt and milled black pepper
2 Tbsp chopped fresh coriander
Canola oil, for frying

For the cream cheese balls

1 packet (200g) streaky bacon, cooked until crispy
2 Tbsp fresh coriander or basil, chopped 1 tub
(230g) cream cheese
Salt and milled black pepper

Method

1. Heat vinegar, water, sugar, peppercorns and star anise in a saucepan and simmer for 5 minutes.
2. Place carrots in a bowl and pour over hot pickling liquid. Cover and set aside for 15 minutes to pickle.
3. Preheat oven to 200°C.
4. Place garlic bulb in foil, drizzle with oil and wrap tightly. Bake for 20-25 minutes, remove and set aside to cool.
5. Blitz the beetroot and olive oil to form a paste.
6. Combine flour, milk, seasoning, coriander and beetroot paste to create a batter.
7. Heat a pan with oil and fry quarter cup dollops of batter for about 3-4 minutes per side. Drain on kitchen paper.
8. Blitz garlic, feta, coriander, crème fraiche and a glug of olive oil. Season with pepper.
9. Top blinis with whipped feta and pickled carrot. Serve garnished with fresh herbs.

Recipes and styling: Sjaan van der Ploeg 

Photography: Zhann Solomons 

Also read:  5 tips to elevate ice for your next party

The post Beetroot blini bites with whipped feta   appeared first on MyKitchen.

We bet you’ve never seen anything like these amazing red velvet and s’more cream cheese balls! They’re the perfect treats to keep the kids entertained, or as a decadent dessert option for when you have guests over.

For the red velvet cheese balls

SERVES 12–15 // COOKING TIME 30 min, plus 2 hour freeze time

INGREDIENTS
500 g cream cheese, at room temperature
125 g butter, at room temperature
400 g box red-velvet cake mix
½ cup icing sugar
½ cup chocolate chips

METHOD
1. Beat the cream cheese and butter together until smooth. Add cake mix and icing sugar, and beat until smooth.
2. Turn out the mixture on to a sheet of cling film and form into a ball. Wrap up and freeze for 1 hour.
3. Place the chocolate chips on a plate and roll the cheese ball in them, ensuring it is evenly coated. Reshape ball if needed. Place in the fridge for 1 hour.

For the s’more cheese balls

SERVES 12–15 // COOKING TIME 30 min, plus 2 hour freeze time

INGREDIENTS
500 g cream cheese, at room temperature
½ cup icing sugar
½ cup marshmallow fluff
1½ cups mini marshmallows
1 cup chocolate chips
½ cup crushed vanilla wafer biscuits

METHOD
1. Mix together cream cheese, icing sugar and marshmallow fluff. Add 1 cup marshmallows and ½ cup chocolate chips.
2. Turn out mixture on to cling film and form into a ball. Wrap up and freeze for 1 hour.
3. Place biscuits, and remaining marshmallows and choc chips on a plate. Roll the cheese ball in them, ensuring it is evenly coated. Reshape ball if needed. Place in the fridge for 1 hour.

Our red velvet and s’more cream cheese balls go down perfectly with biscuits and a hot beverage!

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

For something savoury with a local twist, go for our deep-fried samp and cheese balls with chakalaka.

The post Red velvet and s’more cream cheese balls appeared first on MyKitchen.