When it comes to bonfire night recipes to bring to gatherings and displays, it’s best to keep things simple and keep warm, comforting dishes in mind. When I host, I like to have several options and serve everything in pots or mini ramekins so my guests can choose what they like. Whatever you do this November 5th; remember, remember For preparing seasonal party food…
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Quick and Easy Bonfire Night Recipes
squash frittata
For 4 people
480 calories per serving
15g butter
1 pumpkin (finely sliced)
2 cloves of garlic (finely chopped)
2 sweet potatoes, peeled and sliced
1/4 teaspoon cumin powder
8 leaves of thyme
8 medium eggs
A handful of finely chopped flat leaf parsley
Parmesan cheese (grated) 50g
sea ​​salt and black pepper
When I have friends over, I often make frittatas. It’s healthy, looks great, and you can eat as much or as little as you want. Vegetables can be replaced with seasonal ones. Squash is a great option at this time of year.
- Preheat the oven to 220°C/fan 200°C.
- Melt half of the butter in a large ovenproof skillet over medium heat. Add pumpkin and garlic and cook for 5 minutes until softened, transfer to a plate and set aside.
- Melt the remaining butter in a saucepan, add the sweet potatoes, cumin, and thyme and cook over medium heat until soft and golden, 5 to 8 minutes. Remove the pot from the heat.
- Remove sweet potatoes from the pot and place on kitchen paper to absorb moisture.
- Place eggs in a bowl, add parsley and Parmesan cheese and mix.
- Add squash mixture and sweet potatoes back to pot and stir. Season with salt and pepper, then pour in the egg mixture.
- Place the bread in the oven and bake for 15 minutes or until set (finish under the grill for extra crunch). Divide it among plates or leave it in the pot so your guests can help themselves.
- You can also make salsa verde to accompany your frittata. For recipes and more ideas, see my book Eat Beautiful.
More quickfire recipe ideas
No matter your cooking level, you can come up with these bonfire night party food ideas in no time.
- jacket potatoes cooked in foil;Save these in foil and serve with a variety of toppings. If you have a bonfire, you can also provide pokers and sticks so people can have fun while warming up by the fire. Provides mini boxes for stacking potatoes and toppings. Keep it simple with beans and grated cheese, or cook up some one-pot beef or bean chili and add it to the mix.
- sausage & mash;Buy gluten-free sausages at your local market (I love the ones you can get at Pimlico Market) or buy high-quality vegetable sausages, cook them, and serve with baked mashed potato florets.
- Kale soup with chili oil;Check out my book for the complete recipe. This is a great option for slowly whisking on the stove in a cast iron pot. Guests can pick up a cup upon arrival for a healthy and warm start to the evening.
- mac & cheeseno need to worry about making a béchamel of this; Cook some wheat-free or brown rice penne, add seasonal veggies (I love broccoli and kale), stir-fry garlic to brown the veggies, and add some oil and lots of Parmesan cheese to pasta and veggies. Mix together. Cheese and a little salt and pepper.
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Source: Wendy Rowe – wendyrowe.com
