– Pitted Black Olives; Jumbo for the bodies and medium size for the heads.
– 1 or 2 carrots, peeled and sliced as directed below.
– Toothpicks or cocktail picks long enough to skewer through entire penguin (head, body, and carrot “feet”.
– Cream cheese, room temperature, plain or flavored as desired (see below).
– A small sharp knife
– A small butter or canape knife (blunt, rounded blade.)
– Damp paper towels or kitchen towel for wiping fingers and tidying cream cheese from olive “bodies” after filling and assembling.
– Platter, tray, mirror or plate for serving
Slit jumbo olive lengthwise and fill with cream cheese (this is the body, the cream cheese is the “tuxedo shirt”.
I used plain (room temperature) cream cheese and filled the ‘tummy’ using a small butter or canape knife (cheese spreader knife.)
You can use flavored cheese (or cream cheese mixed with a little dry-ranch dressing mix, etc.) Gently wipe “body” with damp cloth or paper towel to tidy any cream cheese smears. Use the medium size olive for the head (point the hole where the pit was removed to the back of the penguin body.)
Peel and slice a carrot into thin rounds for the “feet”, cut a small pie-shaped wedge from each carrot slice (reserving the “pie” shaped triangular piece for the penguins “beak”.)
Insert a toothpick through head, the body and into the carrot “feet” base.
Insert reserved triangular piece of carrot into the small “x” shaped hole at end of medium-size olive for “beak”.
Arrange on serving platter; if not serving immediately, cover gently with cling-film and refrigerate until serving time.
15 thin slices of a baguette
Cream Cheese (of your taste)
a couple romaine lettuce leaves
8 cherry tomatoes
8 large pitted black olives
In the oven, broil the baguette slices for a couple minutes – optional. Arrange on a large plate or platter.
Take about 1/2 tablespoon cream cheese at a time and spread on each slice of bread.
Tear or cut the romaine lettuce leaves into pieces about the size of the baguette slices.
Place the lettuce pieces on top of the slices covered with the spread.
Cut the olives and tomatoes in half, lengthwise.
Cut the tomatoes from the bottom end to the middle, as pictured below.
Cut about a third of each olive, as pictured below. Set aside. They will be used to make the ladybugs heads.
Using a knife with a sharp pointy tip, make about 4 tiny holes into the tomatoes, 2 on each side. Cut small pieces from the remaining pieces of olives, and place them into the little tomato holes, as pictured below.
Using the same principle, make 2 tiny holes into the olives we will be using for the ladybugs’ heads. These will be the eyes. Fill them with small pieces of feta cheese. For the eyes you can also try to use tiny pieces of cream cheese. Just take a pointed knife and place the pieces on the ladybug’s “heads”.
Arrange the tomatoes on top of the lettuce leaves, then add the olive pieces in front, right next to them, as pictured below.
The original recipe to be found at papabuna.com
This recipe has a high party factor :D
1 Medium Large WaterMelon
1 Bottle of Vodka
Lay the Melon in a steady position
Cut a whole in the Melon (5cm max)
Stick the Vodka Bottle upside down into the hole in the Melon.
Let stand like this until bottle is empty.
Preparations demand at least 20-24 hours for the alcohol to fully be absorbed into the Melon.
Cut and serve the watermelon in portion sized pieces!
A great party snack
I have never been a huge fan of neither salads or soups before. When I was a child I disliked them so much that I even bet with my mom that the cauliflower soup tasted so bad that even the cat wouldn’t want it. She was provoked by my behavior certain the cat wouldn’t want the soup so she allowed the cat to drink from the soup, where I triumphantly exclaimed; HA! Now I can’t eat from it, as I can’t eat from the same food that the cat ate from. Needless to say I was sent from the table without more food that night.
Salads were even worse. That was rabbit food. I can still hear my fathers words over the dinner table. No way I’m gonna eat that. That’s food for rabbits! – Poor mom. How was she to convince two kids to learn to like salads when their father was so opposed to it.
However, lately I have started getting a taste for both of them and I have discovered it has ALL to do with the ingredients of the salads. I have certain salads I still don’t fancy at all, but when I make them with the ingredients I do like. They turn out delicious!
My fav. salads are the Feld Salad (french) and the Radicchio Rosso Salad (Italian)
– Use 100 grams of each (or 50 grams of each if you prefer to have less green leaves :D)
1 BIG or several small Red Beets
1 can of Chick Peas
1 Salad Onion or regular Onion cut in small pieces or thin slices to your liking
1 Red Sweet Pepper (Paprika) cut in 2 x1 cm long pieces
1/2 Cucumber cut in cubes
50 grams of Sweat Peas cut in 4 parts each
2 -3 tomatoes cut in cubes
1 can of Corn including the juice from the can
If you are a vegetarian this is it and if you enjoy some good meat you can add
2 – 300 grams of precooked and pre cut chicken .
Blend well and top with
50 grams Nuts / Seeds
Heinz Curry Mango Sauce
Lemon Juice from one lemon
This is a really great salad and feeds 5-6 people if this is your main course and 10-12 if used as an appetizer.