Day 162: 5 party cocktails and canapés to enjoy, all weight watchers approved!!

7 12 2011

Hey everyone!!!

Party like a Kardashian and still stay on track with these cocktails and canapés.

Shun the social limelight no longer with this party platter selection.

  1. Apricot bellinis

If you like sparkling wine, try this fruity bellini to get you in the party spirit.

Ingredients

 
  750 ml sparkling white wine, chilled   
  1/4 cup(s) fresh raspberries   
  1 Tbsp fresh mint, or 8 leaves   
  250 ml Ardmona , Apricot Nectar, chilled   

Instructions

To make each drink, pour 2 tablespoons of the nectar into a champagne flute or other glass. Top each with sparkling wine.

To garnish, drop a few raspberries and a mint sprig into each glass and serve immediately.

    2. Asian beef lettuce cups

Enjoy these filling, tasty beef cups when friends join you for drinks.

Ingredients

 
  1 x 3 second spray(s) Always Fresh Simply Oil, Canola Spray   
  500 g lean beef mince   
  1 medium onion, thinly sliced   
  1 Tbsp fresh ginger, freshly grated   
  2 clove(s) fresh garlic, crushed   
  200 g bok choy, thinly sliced   
  1 medium green capsicum, de-seeded, thinly sliced   
  150 g fresh mushrooms, thinly sliced   
  2 Tbsp soy sauce   
  100 g iceberg lettuce   
  1 x 3 second spray(s) oil spray   

Instructions

Spray a large non-stick frying pan with oil and set over medium to high heat. Add beef, onion, ginger and garlic. Cook, stirring for 3-5 minutes breaking up any lumps with the back of a wooden spoon, or until meat is brown and onion is soft. Add bok choy, capsicum, mushrooms and soy sauce. Cook, stirring for 2-3 minutes or until vegetables are just tender.

Spoon about ½ cup of beef mixture into each lettuce leaf. Serve immediately with extra soy sauce if desired

           3. Grilled squid with Thai dipping sauce

Wow your guests with flavoursome grilled squid. Serve on banana leaves for added elegance.

Ingredients

 
  2 Tbsp brown sugar   
  45 g fresh red chilli   
  1 clove(s) fresh garlic, crushed   
  1/3 cup(s) fresh coriander   
  1 Tbsp fresh ginger, grated   
  2 Tbsp fish sauce   
  1/8 cup(s) fresh lime juice, or less to taste   
  600 g squid, cleaned   
  1 Tbsp canola oil   

Instructions

Place brown sugar in a small saucepan wih 3 tbs water over high heat. Bring to the boil, then reduce heat to low and simmer for 1 minute to dissolve sugar. Set aside to cool.

Combine chilli, garlic, coriander and ginger in a bowl. Add sugar mixture, fish sauce and lime juice. Stir to combine, then set aside.

Remove tentacles from squid, then cut tubes open. Score a diamond pattern on inside of tubes, then cut into 5cm pieces. Toss squid in a bowl with oil and 3 tbs dipping sauce.

Cook squid in a non-stick frying pan, wok or barbeque over high heat for 2-3 minutes, or until just cooked. Serve squid sprinkled with extra coriander and dipping sauce.

  4. Sparkling mint and lime capriosca

This refreshing drink is perfect to make during the festive season. Enjoy in the sunshine!

Ingredients

 
  1 Tbsp brown sugar   
  1 nip(s) rum, (30ml)   
  1 nip(s) gin, (30ml)   
  2 Tbsp fresh mint, torn   
  2 medium fresh lime, cut into wedges   
  1 glass(es) soda water, (250ml)   

Instructions

Place brown sugar, rum, gin, mint and ice into a cocktail shaker. Squeeze juice from lime wedges then add used wedges to cocktail shaker. Shake until all ingredients are well combined. Pour into glass tumblers and top with soda water.

  5. Vegetarian kebabs with yoghurt dipping sauce

Get in some vegies with these mushroom and capsicum kebabs. Cooking them on the barbeque will impart a delcious smokey flavour.

Ingredients

 
  2 clove(s) fresh garlic, crushed   
  1 Tbsp fresh dill, finely chopped   
  240 g low-fat natural yoghurt   
  3 medium green capsicum, (red, yellow, green), deseeded, cut into chunks   
  16 whole fresh mushrooms, cleaned, trimmed   
  1 x 3 second spray(s) oil spray   

Instructions

Combine garlic, dill and yoghurt in a small bowl. Season well with salt and pepper. Stir well to combine. Set aside.

Preheat grill or barbeque to high. Thread vegetables onto 8 pre-soaked skewers. Alternate vegetables so that you have a colourful arrangement.

Grill kebabs until capsicum is tender and lightly browned. This takes approximately 5 minutes per side. Serve kebabs with dressing.

 

5 more to come tomorrow! Happy cooking everyone.

Love J.L

xx

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