In short, there are 3 pages of appetizers here at the Wearside Kitchen. Of course, all our recipes are easy to follow and there are 16 different appetizers to choose from. So, why not treat yourself or the kids today.
Appetizers – Page 1
1 packet of frozen puff pastry
1/2 cup freshly-grated Parmesan cheese
Firstly, defrost puff pastry. Then, preheat oven to 375ºF/gas mark 5. Sprinkle half the Parmesan cheese onto a work surface, lay the unfolded pastry on top of it, then sprinkle remaining cheese on top. Roll out the dough with a rolling pin, pressing the cheese into it, to a thickness of about 1/8 inch. Cut the pastry into long 1/2 inch wide strips, give each strip several twists, then lay them 1/2 inch apart on a baking sheet. Then, bake until golden, for about ten minutes. Allow to cool slightly but serve still warm.
Quick Barbecue Potatoes
Firstly, wash and slice as many potatoes as you want. Then, add sliced onions, dollops of butter, salt and pepper throughout. Wrap well in heavy aluminium foil, wrapping several times and tuck ends in. Place on barbeque or grill and cook about 30 to 45 minutes turning a few times until potatoes are tender.
Parmesan Garlic Potatoes
6 tablespoons melted butter
1 teaspoon garlic powder
1/4 teaspoon garlic salt
5 tablespoon grated fresh parmesan cheese
6 large peeled and sliced potatoes
Pour melted butter in a baking dish, and sprinkle with garlic powder, garlic salt, and parmesan cheese. Then, place potato slices over cheese mixture, and also sprinkle mixture on top. Finally, bake for 40-50 minutes or until potatoes are tender.
2oz butter or margarine
8oz plain flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon sugar
2oz mashed cooked potatoes
a little milk
Firstly, preheat oven 200ºC/400ºF/gas mark 6. Then, grease a baking sheet. Rub the butter into the flour, then stir in the salt, baking powder, sugar and mashed potato. Mix in enough egg and milk to make a very soft dough. Knead lightly, then roll out to 3/4 inch thick. Using a glass or pastry cutter, cut out eight to ten scones. Then, place the scones on the baking sheet and brush with egg or milk. Finally, bake for 20-30 minutes.
9oz ready made short crust pastry
3 tablespoons golden syrup
2-3oz baked breadcrumbs
1 teaspoon ground ginger
a little grated orange zest
milk or beaten egg to glaze
Firstly, preheat oven to 400ºC/200ºF/gas mark 6. Then, on a lightly floured surface, roll out the pastry thinly and cut into rectangles, about 3 x 4 inches. Melt the golden syrup in a pan. Stir in the breadcrumbs, ginger and orange zest, and mix to form a fairly dry mixture. Spread each pastry rectangle with a little bit of the mixture, leaving a border around the edge. Roll up the pastry with the filling inside, seal both ends and crimp the end edges. Then, cut slits across the top of each roll. Finally, place on a baking sheet, brush with milk or beaten egg and bake for 15-20 minutes.
There’s also 2 more pages of appetizers, see below.