Pressed for time and but don't want to compromise on appetisers? Kitchen chef Ritika Jagasia from Studio Fifteen shares some starters you can make in a jiffy
Lemon-strawberry cheesecake cream
Ingredients: 225 gm Philadelphia cream cheese, zest of 2 lemons, 6 tbsp lemon juice, 1 cup powdered sugar, fresh strawberries (chopped)
Method: In a bowl, mix cream cheese with lemon zest, juice and sugar. Add in strawberries and stir once again. Chill and serve with wafer biscuits.
Creamy cucumber dip
Ingredients: 2 cups hung yoghurt, 3 tbsp dill leaves (chopped), 1 tbsp extra virgin olive oil, 1 tsp salt, 1 tsp pepper, 1 clove of garlic (grated), 1 tsp pepper, cucumber (grated)
Method: Stir yoghurt with dill leaves, olive oil and garlic. Season it with salt and pepper and add grated cucumber to it. Chill until use.
Chilli pita chips
Ingredients: 1 packet pita bread, 1/4 cup extra virgin olive oil, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp paprika powder, 1 tsp dry herbs
Method: Cut pita bread into thin slices. Drizzle olive oil on it and sprinkle salt, pepper and paprika powder on it. Spread it on a baking sheet and sprinkle dry herbs on it. Bake it in a hot oven for 10 minutes until brown and crisp. You can serve it with a cold dip.
Thai pizza
Ingredients: 1/2 cup peanut butter, 1 tsp sesame oil, 1 tsp soy sauce, coin-sized pizza bases, 1/2 cup diced spring onion, 1/2 cup diced red bell pepper
Method: Whisk peanut butter with sesame oil and soy sauce. Spread a thin layer of mixture on each pizza base and sprinkle spring onion and bell pepper pieces on it. Serve.
Cold and herby feta cheese fondue
Ingredients: 1 cup feta cheese, 3 tbsp olive oil, 1/2 cup cream cheese, juice of 1 lemon, 2 tbsp chives, 1 tbsp basil leaves, salt and pepper to taste
Method: Chop the herbs and keep aside. Blitz all the other ingredients in a mixer and transfer into a bowl. Add herbs and serve in a fondue pot along with vegetable crudites.
Cinnamon popcorn
Ingredients: 1 cup popcorn, 6 tbsp melted butter, 1/4 cup castor sugar, 2 tsp cinnamon, pinch of salt
Method: Add sugar and cinnamon to melted butter and pour it over fresh, hot popcorn. Toss and add sea salt to it and serve hot.
Salad skewers
Ingredients: 10 satay sticks, 10 rounds of mozzarella cheese, 10 basil leaves, 10 cherry tomatoes, drizzle of olive oil, salt and pepper
Method: Wash satay sticks and thread mozzarella cheese balls on it. Follow it up with basil leaves and cherry tomatoes. Drizzle with olive oil, salt and pepper and serve.
Roasted pepper and paneer crostini
Ingredients: 1 baguette, 1 cup paneer (crumbled), 1 red bell pepper, 1 yellow bell pepper, 2 tbsp olive oil, salt and pepper
Method: Apply a dash of vegetable oil on the bell peppers and roast it on an open fire until charred. Remove from fire and peel the black skin off. Finely chopped the bell peppers and drizzle olive oil, salt and pepper on them. Slice the baguettes diagonally and place bell peppers and cottage cheese on it. Serve.
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