Who says your summer party must cost a fortune? Try these three handy tips to host your summer soirée – without the hefty price tag! 

Make it a potluck party 

Are you having a sit-down dinner party? Ask each of your guests to bring one dish to share with everyone. Just make sure you keep track of what your guests are bringing to avoid everyone showing up with the same meal. Not only will this ensure that you don’t have to buy and cook all the food, but you’ll also ensure that all those fussy eaters can bring something to suit their own dietary requirements. It’s a win-win! 

@danlhoang the fact everythings homemade #potluck #potluckidea #potlucktheme #birthdayidea #dinnerparty #friends #cooking #chefs #fyp #foryoupage ♬ mario sound – mandycap

Keep the décor simple  

A beautiful tablescape always sets the mood for a party, but you don’t have to spend a fortune to make your table look great. Ditch pricey flowers and go for greenery instead. Those twigs and ferns that you can get from your (or your friend’s) garden won’t cost a cent – and with the right styling, your arrangement will look amazing. You may also want to go hunting around the house for table décor. Use candles and vases from your home to set the mood. If you’re having a sit-down dinner, opt for handwritten place settings – it will look thought out without spending any extra money. 

@thehomecrew_au You dont need to buy flowers to decorate your house. You can create a table centrepice from just a small branch from a hedge! #greenery #noflowers #homedecor #costsnothing ♬ golden hour – main character melodies

Serve a signature drink 

Are you serving alcohol at your party? Buying an array of beverages can quickly deplete your party budget. Instead, decide on a signature drink and only buy the ingredients for that drink. Make a big batch of that drink in large bowls and make sure there is enough for the whole evening. Serving one drink at the party will not only save costs, but you can make the drink party-themed as well. You also don’t have to splurge on non-alcoholic options. Keep jugs with water and ice and cut-up fruit everywhere. The fruit will infuse your water with delicious flavours to sip on all night long.   

The post 3 tips to throw a budget-friendly summer soirée   appeared first on MyKitchen.

Wow the crowd at your next potluck party! These 4 crowd-pleasing and easy-to-share dishes are guaranteed to get everyone talking (and asking for the recipe) at your next festive gathering. 

Halloumi & melon summer salad  

Serves 6

Bulk up this meal by serving with couscous, bulgur wheat or brown rice.  

Ingredients  

For the balsamic vinaigrette  

¼ cup olive oil
2 Tbsp balsamic vinegar 
2 tsp wholegrain mustard 
1 clove garlic, minced 
2 tsp honey    

For the salad 

Oil, for frying
1 block (300g) halloumi, thinly sliced
1 packet (40g) rocket
350g exotic mixed tomatoes, halved
1 avocado, peeled, pitted and diced 
2 large carrots, peeled and sliced into ribbons
2 blocks feta, crumbled
½ red onion, sliced into petals 
1 papaya, peeled and sliced into thin wedges 
5–8 radishes, thinly sliced   

Method 

1. Combine balsamic vinaigrette ingredients and set aside.
2. Add oil to a hot pan and fry halloumi until golden and crispy. Drain on kitchen paper. 
3. Combine remaining ingredients on a serving platter and season. Top with crispy halloumi and drizzle with balsamic vinaigrette just before serving.

Phyllo chicken pie 

Serves 6 // Cooking time 2 hours 10 minutes 

Ingredients 

Olive oil
750g chicken thighs
1 onion, chopped
1 tsp ground ginger
1 tsp cinnamon
½ tsp turmeric
1 Tbsp flour
2 cups chicken stock
¼ cup chopped golden raisins
2 Tbsp chopped coriander
2 Tbsp chopped parsley
½ cup almonds, toasted and chopped
400g phyllo pastry
½ cup melted butter 

Method 

1. Heat oil in a pan and brown the chicken thighs. Set aside.
2. In a separate pot, heat oil and fry the onion until soft. Add ginger, cinnamon and turmeric, and fry for 2 minutes. Add flour and fry for 1 minute.
3. Add stock, raisins, coriander, parsley and the chicken, along with any oil and pan juices. Bring to a simmer and cook for 1 hour, until the chicken falls off the bone and the liquid has reduced. Remove chicken skins and bones.
4. Preheat oven to 180°C.
5. Place the chicken mixture in a baking dish and scatter with the almonds. Layer 10 phyllo sheets over the top, spreading generous amounts of butter between each sheet. Bake for 40 minutes, until golden.

No-bake stovetop beef lasagne 

Serves 4 // Total time 1 hour 

Ingredients

Glug of olive oil  
1 onion, chopped 
500g beef mince  
Salt and milled pepper 
1 Tbsp crushed garlic  
2 Tbsp tomato paste  
½ tsp chilli flakes  
1 tsp smoked paprika  
1 tsp dried Italian mixed herbs  
8–10 lasagne sheets, par-cooked 
1 jar (400g) tomato passata or 1 can (400g) tomato purée  
1 ½ cups beef stock  
Juice and zest of 1 lemon  
½ cup each grated mozzarella and cheddar  
Fresh basil leaves, for serving    

Method   

1. Heat oil in a large pan over medium heat and fry onion for 5 minutes or until soft.  
2. Add mince, breaking into small chunks. Allow mince to caramelise for 5–10 minutes (don’t stir), then season well.  
3. Stir in garlic, tomato paste, chilli flakes, paprika and herbs, and cook for 5 minutes.  
4. Add par-cooked lasagne sheets, tomato passata or purée and stock.  
5. Press the pasta sheets into the liquid to submerge, and bring to a boil.  
6. Reduce heat to a simmer, cover and cook for 20 minutes, stirring gently every 5 minutes. (Make sure the pasta is always covered in sauce and not sitting on top.)  
7. Stir in lemon juice and zest, top with cheese and season.  
8. Cover and cook for another 10 minutes, until cheese is melted and golden.  
9. Serve straight from the pan, garnished with fresh basil. 

 Summer trifle with a twist  

Total time 30 minutes // Serves 10–12

Ingredients  

2 packets (80g each) peach jelly 
2 (350g each) madeira cake layers, cut into squares 
2 100g punnets raspberries + extra for serving
1L custard 
5 yellow-flesh nectarines, quartered + extra slices for serving 
375ml cream 
110g caster sugar 
3ml vanilla essence   

Method  

1. Prepare jelly according to packet instructions and set in a 3L trifle bowl. 
2. Top with half the madeira cake squares and half the raspberries. 
3. Pour custard over cake and layer with remaining cake and raspberries, then nectarines. 
4. Whisk together cream, caster sugar and vanilla to firm peaks and spoon onto fruit. 
5. Serve topped with extra raspberries and nectarines.

The post 4 dishes to bring to your next potluck party appeared first on MyKitchen.

Try our go-to potluck dishes for the perfect bring-and-share sunshine soirée. 

Croque Monsieur skillet 

Serves 6 • Total time 25-30 minutes

Ingredients 

150g sliced ham or salami (cooked bacon works well, too) 
12 slices ciabatta or sourdough, toasted 
2 cups grated cheddar or mozzarella 
2 tubs (250ml each) store-bought cheese sauce 
½ cup milk or cream 
Salt and milled black pepper 
2 Tbsp chopped fresh parsley  

Method

1. Preheat oven to 200°C. 
2. Divide sliced meats and half the cheese between toasted ciabatta or sourdough slices to create 6 sandwiches. 
3. Whisk together cheese sauce and milk or cream and season well. 
4. Arrange sandwiches in a greased skillet and pour over cheese sauce. 
5. Top with remaining cheese and bake for 15 minutes or until golden and cheese has melted. 
6. Sprinkle with fresh parsley and serve immediately.

Curried steak subs 

Serves 6 • Total time 15 minutes

Ingredients 

2 Tbsp canola oil 
2 onions, sliced 
2 cloves garlic, chopped 
6 minute steaks, 50-100g each, sliced into strips 
Salt and milled black pepper 
2 Tbsp butter 
3 Tbsp medium curry powder 
¼ cup chutney 
2 Tbsp chopped fresh coriander, plus extra for garnish 
6 soft rolls, halved and toasted 
¼ head red cabbage, shredded  

Method

1. Heat oil in a large pan and sauté onions for 3-5 minutes or until softened and lightly golden. 
2. Add garlic and fry for 2 minutes. 
3. Season steaks well and add to pan. 
4. Add butter and curry powder and cook for 2-3 minutes. 
5. Add chutney and coriander and stir to coat evenly, cook for another minute, then remove from heat. 
6. Fill rolls with cabbage and steak and garnish with coriander to serve.

Quick chicken tortillas 

Serves 6-8 • Total time 10-15 minutes

Ingredients 

4 cups shredded rotisserie chicken 
½ cup BBQ sauce 
¼ cup sweet chilli sauce 
Salt and milled black pepper
6-8 flour tortillas, lightly toasted 
2 avocados, cubed 
½ can corn kernels, drained and rinsed 
Handful fresh coriander  

For serving

Lime juice 
Lime wedges  

Method

1. Combine chicken and sauces in a bowl. Season well. 
2. Fill tortillas with chicken mixture, avocado, corn and fresh coriander. 
3. Drizzle with lime juice and serve with lime wedges on the side.

Chicken and spring onion meatballs  

Serves 4-6 • Total time 20-25 minutes

Ingredients 

500g chicken mince 
4 spring onions, sliced 
2 tsp garlic and ginger paste 
1 Tbsp Worcestershire sauce 
2 Tbsp chopped fresh coriander 
Salt and milled black pepper 
Canola oil for frying  

For serving
Spring onions, sliced 
Sesame seeds, toasted  

Method

1. Add mince, spring onion, garlic and ginger paste, Worcestershire sauce and coriander into a large bowl. Season and mix to combine. 
2. Roll portions of the mixture between your palms to form golf ball-sized meatballs. 
3. Heat oil in a large pan and fry meatballs in batches for about 8-10 minutes or until golden and cooked through. 
4. Place meatballs onto a platter, scatter with spring onions and sesame seeds. Serve with your favourite dipping sauce.

Chef’s tip 
Top bruschetta with cream cheese, smoked salmon or ham, celery and pickled red onions for a quick fix. 

Chilli con carne 

Serves 4-6 • Total time 1 hour 30 minutes 

Ingredients 

4 chicken breast fillets 
Salt and milled black pepper 
2 tsp smoked or regular paprika 
Glug olive oil 
2 onions, chopped 
4 cloves garlic, grated 
1 tsp chilli flakes 
1 Tbsp ground coriander 
1 Tbsp ground cumin 
1 red pepper, deseeded and chopped 
2 cans (400g each) chopped tomatoes 
¼ cup tomato purée ¼ cup tomato sauce 
1 cup water 
1 Tbsp cocoa powder  

For the pineapple and tomato salsa 

2 limes, zested and juiced
Glug olive oil 
1 Tbsp sugar 
1 Tbsp red wine vinegar 
1 punnet (350g) exotic or cherry tomatoes, quartered 
4 red salad onions or 3 spring onions, sliced  

For serving

Nacho chips Charred corn 
Fresh coriander 
Avocado  

Method

1. Season chicken with salt, pepper and paprika. 
2. Heat oil in a large pan and fry chicken over a high heat for 15-20 minutes or until cooked through and golden. Set aside to cool before shredding. 
3. Add an extra glug of oil to the same pan and fry onions for about 3-5 minutes until softened.
4. Add garlic and fry for 1 minute. 
5. Stir through chilli flakes, coriander and cumin and fry for 2 minutes. 
6. Add pepper, chopped tomatoes, tomato purée and tomato sauce. 
7. Whisk together water and cocoa powder and stir through tomato mixture. 
8. Add chicken and simmer for 45 minutes, stirring often.
9. Season to taste and simmer for another 10-12 minutes.
10. For the salsa, combine lime zest and juice, oil, sugar and vinegar in a small bowl. Toss through tomatoes and salad or spring onions. 
11. Serve chicken hot, with nacho chips, charred corn, fresh coriander, avocado and salsa.

Tear and share camembert ciabatta  

Serves 6-8 • Total time 35-40 minutes

Ingredients 

1 loaf ciabatta 
1 wheel Camembert cheese 
⅓ cup melted butter 
Handful fresh rosemary, plus extra for serving 
Handful fresh thyme, plus extra for serving 
1 clove garlic, grated  

For the caramelised onions

Glug olive oil 2 onions, sliced 
2 Tbsp brown sugar 
2 Tbsp balsamic vinegar  

For serving

Fresh herbs 
Fresh figs 
Honey, for drizzling   

Method

1. Preheat oven to 180°C. 
2. Cut a hole in the centre of the ciabatta, big enough for the Camembert to fit inside it (taking care not to cut all the way through). 
3. Slice the remaining top of the bread in a criss-cross pa ern, about 1cm deep. 
4. Nestle Camembert into hollowed-out hole. 
5. Combine butter, herbs and garlic and brush bread liberally, making sure to get into each slit. 
6. Bake bread for 15-20 minutes until cheese is melted and gooey and bread is brown and crispy. 
7. Meanwhile, heat oil in a large pan and sauté onions over medium heat for 10 minutes until translucent and brown. 
8. Stir through sugar and balsamic vinegar and cook until reduced and sticky. 
9. Serve ciabatta on a serving platter topped with caramelised onions, fresh herbs, fresh figs and drizzled with honey.

Cheat’s chocolate and caramel tiramisu jars 

Serves 3-4 • Total time 20 minutes plus chill time

Ingredients 

1 box (90g) instant chocolate pudding (we used Moirs) 
1 2/3 cups cold milk 
3 Tbsp + 1 tsp strong coffee, cooled 
1 cup fresh cream 
½ cup mascarpone, softened 
1 can store bought caramel 
1 packet (200g) boudoir biscuits, each finger cut into 3 

Method

1. Combine chocolate pudding powder with milk and coffee according to packet instructions.
2.  Chill in the fridge for 30 minutes or until set. 
3. Whip cream into stiff peaks and stir through mascarpone. 
4. Lightly fold through caramel to create a rippled effect.
5. Layer chocolate pudding, biscuits and caramel rippled cream in serving jars, repeating the process at least twice per jar.
6. Serve immediately or set again in the fridge for about 30 minutes if preferred

Words: Chad January

Photography: Fresh Living Magazine

The post Potluck dishes for the perfect get together appeared first on MyKitchen.

We all know the scene – you want to host an epic dinner party for your nearest and dearest, but it’s that time of the month where cash is scarce, and meals are budget all the way. No need to cancel your plans – our tips will help you come in under budget and have the most memorable evening!

1. Get creative and host a potluck

These types of dinners are perfect for two main reasons – firstly, you’ll keep costs low by asking everyone to bring a dish or side to complement the menu you had in mind and secondly, if you know there’s a fussy eater (or two) invited, they’ll most likely bring something to suit their dietary requirements. Just remember to ask everyone what they would like to bring to avoid guests bringing the same items.

2. Plan on using mostly in-season produce

Before heading out to the supermarket, plan your meals around mostly in-season produce. In-season fruit and veg will naturally be cheaper since there’s so much more of it.

3. Shop the offers

There’s nothing like a good deal! Scour online supermarket catalogues to find the best deals. 2-for-1; buy one, get one free; buy 2, save 20% – these are all great offers that will save you big time – especially when hosting a larger dinner party, where bulk items matter.

4. Use cheaper cuts of meat

With the price of meat being so high, buying less in-demand cuts of meat is a great tip to save money. You can easily host a dinner party and serve beef brisket. You might have to cook the meat slightly longer. Pro tip: make friends with your local butcher – they’ll give you all the tips and tricks on how to cook different cuts of meat.

5. Go meatless

Meat just keeps getting pricier. Why not skip it? Many people hear vegetarian and immediately think the worst, but there are plenty of vegetarian recipes that create the illusion of meat – think eggplant lasagne, dhal and naan, or a delicious butternut and cauliflower curry. These dishes all taste delicious – and will be far cheaper than something meaty.

6. Simple settings are the best

If you’d like to set a beautiful table for your guests, keep it simple. Twigs and ferns from your garden (instead of overpriced flowers) will look great on any table – and won’t cost a cent! Alternatively, think of creating handwritten place settings or using candles from around the house. Small touches make a big impact. Pinterest is the solution for all your styling needs.

The post 6 Ways to host an epic dinner party on a budget appeared first on MyKitchen.