Party food treats

EASY AND FUN TO MAKE, THEY’RE GUARANTEED TO BE A HIT AT ANY BIRTHDAY PARTY!

Fairy Bread Strawberries

Hull 2 x 250g punnets strawberries. Cut plastic straws into 12cm lengths. Insert straws into base of strawberries. Heat 1 cup White Choc Melts in a microwave-safe bowl until melted. One at a time, dip strawberries into chocolate, allowing excess to drip away. Coat in hundreds and thousands. Place on a tray lined with baking paper Refrigerate until set. Makes about 35.

Watermelon Jelly Cups

Make up 2 x 85g packets strawberry jelly in a large, heatproof jug, according to packet directions. Chill for about 2 hours, or until thickened but not set. Meanwhile, make up an 85g packet lime jelly, according to packet directions. Divide among 10 x 250ml plastic serving cups. Chill for about 1½ hours, or until set. Top each cup with 1 tblsp thick vanilla yoghurt. Slowly pour about 1⁄ cup strawberry jelly into each one. 3 Sprinkle over Dark Choc Bits. Chill until set. Makes 10.

Fruit Salad Palm Trees

Peel and cut 3 kiwifruit into wedges. Peel and cut ½ ripe pineapple lengthways into three x 4cm wide pieces. Cut away core. Cut each length crossways into three. Peel ¼ watermelon. Cut crossways into 1cm thick slices. Cut each slice into four semicircles. Assemble trees with watermelon on a serving plate.

Banana Bread Doughnuts

Cut a 550g loaf banana bread into nine slices. Using a 7cm round cutter, cut out a round from each slice. Using a 2cm round cutter, cut out centres. Reserve scraps for another use. Beat 250g cream cheese with ¼ cup icing sugar mixture and 2 tblsps milk in an electric mixer until smooth. Divide into portions. Tint one pink, one blue and one yellow. Spread over doughnuts. Decorate with sour strands sprinkles. Makes 9.

Cornflake Crumbed Chicken Nibbles

Whisk 3 eggs in a shallow dish. Combine 1½ cups cornflake crumbs, 1 cup finely grated parmesan and 2 tsps garlic powder in a separate, shallow dish. Dust 1kg chicken nibbles in plain flour, shaking away excess. Dip in eggs, then coat in crumb mixture. Place on two large oven trays lined with baking paper. Cook in a hot oven (200C) for about 35 minutes, or until chicken is cooked. Serve with combined sweet chilli sauce and sour cream. Makes about 24.

Ham and Cheese Flying Saucers

Combine ½ cup each finely chopped shredded ham and grated Tasty cheese in a bowl. Using a 6.5cm round cutter, cut out rounds from 2 thawed sheets frozen puff pastry. Brush half the rounds with beaten egg. Top evenly with ham mixture. Place remaining rounds on top, pinching edges to seal. Brush tops with egg. Decorate with currants, as pictured. Place on an oven tray lined with baking paper. Cook in a hot oven (200C) for 12 to 15 minutes, or until puffed and golden. Serve with American mustard and tomato sauce. Makes 12.

Mini Pizza Biscuits

Arrange Jatz Original biscuits in a single layer on a large oven tray lined with baking paper. Spread each biscuit with ½ tsp pizza sauce and top with 1 slice pepperoni. Sprinkle with grated pizza cheese. Cook in a moderately hot oven (190C) for about 10 minutes, or until cheese is golden brown. Serve.

Vegetable Sushi Rolls

Trim crusts from white bread slices. Using a rolling pin, roll over each slice to slightly flatten. Spread each with 2 tsps hummus, or your favourite dip. Top with two sticks each of carrot, cucumber and celery, trimming to fit length of bread. Roll up to enclose. Cut in half crossways. Cover. Refrigerate until serving.