Photo: RFF
- Cake Pop Burger on Spie
- Radish leaves with cream cheese
- Hackfrikadellen with Baconsegel
- Spicy mini puffs
- Puff pastry and Roquefort snails
- Mini Ceese-Balls
The new hearty food trend on the spit
The delicious snacks in Lolli form are now available in new dimensions, because not only sweet little cakes can be brought into a stem shape. Delight your guests with hearty, sour or veggie pops.
Sti (e) sure they decorate the buffets of this world as Food-Trend 2015 - Food Pops. What began in the form of sweet cakes in recent years, now conquers the heart of all food enthusiasts in the hearty version. Like their predecessors, the Cake Pops, these hearty appetizers are arranged on long wooden skewers reminiscent of oversized lollipops.
The small bites are particularly suitable as an appetizer, starter or as a souvenir for friends and acquaintances . Whether classic mini hamburger, radish flowers or bacon meatballs, everything can be taken on the spit.
Tip for all Cake Pop lovers: Cake Pop Maker
Taste firework guaranteed!
With creative recipe ideas such as spicy filled mini-windbags, rolled puff pastry snails or mini cheese-balls on a spit, you can always enjoy your meal. The small hearty delicacies are not only a pleasure for the palate, but also look wonderfully decorative . You can be inspired, for example, in the book "Food Pops: hearty appetizers on a stick" (7.99 € in the bookstore).
And the preparation of the hearty appetizers does not take up too much time. So end with elaborate buffets and days of racking in the kitchen. Pamper yourself and your guests with a variety of culinary delights . So you are guaranteed to put highlights on every party.
Food pops recipes
Cake pop burger on a spit
Ingredients (6-8 people)
12.5 g of fresh yeast, 10 g of sugar, 25 g of butter, 125 ml of milk, salt, 300 g of flour, 2 eggs, 1 egg yolk, 2 tablespoons of whipped cream, 1 tablespoon of sesame seed, 1 slice of toast, 1 onion, 4 stems of thyme, 400 g ground beef, 1 teaspoon medium hot mustard, pepper, 4-6 tablespoons oil, 6 slices of yellow cheddar cheese, some corn salad, 12 cherry tomatoes, 12 gherkins, 100 g green fig mustard sauce, flour for work surface and hands, baking paper, 24 skewers
preparation
1. For the buns, stir the yeast with sugar until liquid. Heat fat and milk. Add 60 ml of water and allow to cool lukewarm. Put 1/2 teaspoon salt, flour and 1 egg in a bowl. Add the milk mixture and immediately knead with the dough hooks of the hand mixer for 6-8 minutes to an elastic dough. Cover in a warm place for about 45 minutes.
2. Knead dough again on a floured work surface briefly. From the dough form about 24 small round rolls. Place on two baking sheets lined with baking paper, cover and let it rest for about 20 minutes. Whisk egg yolk and cream. Sprinkle with bread, sprinkle with sesame seeds. Bake one after the other in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 15-18 minutes. Remove and allow to cool on a wire rack.
3. Soak the toast in cold water. Peel onion and dice very finely. Wash the thyme, shake it dry and pluck the leaves from the stems. Express bread. Put the hack, onion, 1 egg, bread, mustard, thyme, 1 teaspoon salt and 1/2 teaspoon pepper in a mixing bowl and knead well.
4. From the mass with moistened hands about 24 small, very flat meatballs (about 6.5 cm Ø) shape. Heat the oil in 2 portions in a large frying pan, fry the meatballs in portions at medium heat for about 4 minutes, turning them over. Remove and place on a baking sheet lined with baking paper.
5. Cheese slices quarters. Cover each meatball with a piece of cheese and bake for 3-4 minutes in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer). Meanwhile, clean the lettuce, wash and drain. Wash tomatoes and slice. Drain cornichons and halve lengthways.
6. Cut the rolls, fill the lower halves with lettuce, meatballs and tomatoes. Spread fig mustard over it, place lid on top. Cover each with half a cucumber and put together with a skewer. To serve on a plate.
Radish blossoms with cream cheese
ingredients
24 radishes, 1/2 bunch chives, 150 g cream cheese, salt, pepper, 1/2 vacuum beetroot
preparation
1. Wash radishes and clean, leaving about 2 cm from the green. Cut radishes cross-wise up to half way. Pour into a bowl of iced water and leave to infuse for one hour until the flowers open.
2. Put radish on wooden skewers with the other side.
3. Wash the chives, shake dry and cut into small rolls. Mix with half of the cream cheese. Beetroot with the other half. Cream cheese puree. Season both with salt and pepper. Cream cheese with the help of a spray spout into the Radieschenblüten.
4. Place the skewers in a large glass or carafe filled with coarse salt.
Hackfrikadellen with Baconsegel
Ingredients (for 35 pieces)
2 onions, 150 g dried soft plums, 50 g almond sticks, 1 kg mixed minced meat, 3 tbsp breadcrumbs, 2 eggs, 1 tsp mustard, salt, pepper, cinnamon, 9 tbsp oil, 18 slices of bacon, 1 organic lemon, 125 g whole milk yoghurt, 35 wooden skewers, baking paper
preparation
1. Peel the onions and cut into fine cubes. Cut prunes into small pieces. Finely chop almonds. Knead hack, onions, prunes, almonds, breadcrumbs, eggs and mustard. Season with salt, pepper and 1-2 teaspoons cinnamon. From the mass with moistened hands form about 35 small balls.
2. Heat the oil in portions in a large pan. Fry meatballs in portions 2-3 minutes around them. Remove and place on a baking tray lined with baking paper. Meatballs in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for about 10 minutes.
3. Halve the bacon slices and leave them crispy in a frying pan without fat. Remove, drain on kitchen paper. Wash the lemon hot, rub dry and shave off the skin thinly. Halve the lemon and squeeze out the juice of one half. Use remaining lemon otherwise. Mix the yoghurt, lemon juice and peel until garnished, stir, season with salt, pepper and a pinch of cinnamon, arrange in small bowls. Sprinkle with lemon peel and a little cinnamon.
4. Put bacon on wooden skewers. Garnish meatballs with bacon sails, serve with yoghurt dip.
Spicy mini puffs
Ingredients (for 20 pieces)
75 g of butter, 1 pinch of salt, 150 g of flour, 4 eggs, 250 g of mushroom cheese, 50 g of walnut kernels, 5 stalks of parsley, 125 g of crème fraiche, salt, pepper, 2 smoked mackerel fillets, 2 onions, 6 tablespoons of salad cream, 1-2 EL capers, 3 tomatoes, some leaves, pickles salad, baking paper
preparation
1. Boil 1/4 liter of water, fat and salt in a saucepan. Add flour at once. Switch off the cooking plate and stir the mixture until it loosens as a lump from the bottom of the pot. Pour batter into a bowl and stir in 1 egg. Approximately Let cool for 5 minutes. Then stir in 3 eggs one after the other.
2. Fill in a piping bag with star grommet and spray about 10 small tuffs on a baking sheet lined with baking paper. Bake one after the other in a preheated oven (cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) bake for about 25 minutes. (Possibly place an ovenproof dish with a cup of water on the bottom of the oven, as the steam will make the batter rise better). Do not open the oven door during the first 20 minutes! Cut off ready-made profiteroles immediately with scissors and allow to cool.
3. Finely crumble the cheese for the cheese filling. Roughly chop nuts. Wash parsley, shake dry and finely chop. Mix the cheese, crème fraîche and parsley, to 1 teaspoon for sprinkling. Season with salt and pepper. Add nuts to it.
4. Remove the mackerel from the skin, remove any bones and finely pluck the fish. Peel the onions and finely dice them. Mix salad cream, capers and onions. Fish subdue. Wash the tomatoes and cut into 6-7 slices. Clean the lettuce, wash and shake dry. Cover half of the purée bottoms with tomatoes. Distribute cheese cream evenly. Cover the remaining puffs with lettuce leaves and spread the fishcream evenly. Top cream puffs set on top. Sprinkle with parsley. Arrange on a cake plate.
Puff Roquefort snails
Ingredients (for 21 pieces)
1 packet of fresh butter puff pastry sweet or savory, 100 g frozen peas, salt, 50 g Roquefort cheese, baking paper, 21 lollipops
preparation
1. Remove puff pastry from the refrigerator 5-10 minutes before use. Meanwhile, boil peas in boiling salted water for 2-3 minutes. Drain, quench and drain on kitchen paper. Unroll puff pastry, cut in half. Crumble the cheese and spread with the peas on one half. Roll up the remaining dough and use it again. Roll up the dough from the long side and cut into 1 cm thick slices. Place on a baking tray covered with baking paper. In the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) bake for about 15 minutes until golden brown.
2. Allow ready-to-cook snails to cool on a wire rack and place on lollipops.
Mini Ceese-Balls
Ingredients (for 26 pieces)
50 g dried cranberries, 25 g dried cherries, 75 g cheddar cheese, 300 g double cream cheese, salt, pepper, 50 g almonds, 50 g cashew nuts, 3-4 stalks of parsley, 26 pretzel sticks
preparation
1. Finely chop cranberries and cherries, finely chop Cheddar. Stir cream cheese, cheddar, cherries and cranberries. Season with salt and pepper until spicy. Keep the mass cold. Finely chop almonds and cashews, mix together.
2. Make about 26 small balls from the cream cheese. Turn in the chopped nuts. Approximately Refrigerate for 30 minutes. Wash parsley, shake dry and finely chop. Put a salt stick into each ball, arrange on a plate and sprinkle with parsley.
