Honey, I shrunk the food

Making individual portions of food to serve to guests can be a lot of work, but with good planning and preparation you could leave just the assembly of most dishes to the last minute.

Search shops for interesting small containers to serve your food in. Espresso cups, shot glasses and oriental spoons and bowls are ideal.

Any dish can be made and served in small portions provided you have the correct serving container: it's all in the presentation.

To calculate the number of portions you need, the following is a guide:

4-6 portions per person if these are appetisers before a main meal

8-10 portions per person if this is the only food guests will eat.

CHOCOLATE MOUSSE WITH STRAWBERRIES

Makes 12

200g good quality white chocolate

250ml cream

3 eggs, separated

7ml gelatine

15ml water

60ml icing sugar

pink food colouring

250g strawberries

cherry liqueur (optional)

Put the chocolate and cream in a bowl and microwave on medium power for 2 minutes. Stir until smooth. Allow to cool slightly and stir in the egg yolks.

Sprinkle gelatine over water and stand for 2 minutes. Dissolve in the microwave for 10 seconds. Stir into chocolate mixture.

Beat egg whites until stiff. Beat in icing sugar and a drop of pink colouring. Fold into the chocolate mixture in two batches.

Chop most of the strawberries, reserving a few for decoration, and divide between the little glasses. Add a touch of liqueur if desired.

Spoon the mousse on top of the strawberries and place in the fridge to set. Decorate with strawberry and mint.

ROASTED TOMATO GAZPACHO

Makes enough for 24 shot glasses

6 large ripe tomatoes

3 cloves of garlic

15ml olive oil

salt and pepper

2 red peppers

half small cucumber, peeled and roughly chopped

250ml water

15ml red wine vinegar

10ml sugar

half a small cucumber, seeded and finely chopped (for garnishing)

1 small red onion, finely chopped

Cut the tomatoes in half, place on a roasting tray, drizzle with olive oil and season well. Put the garlic cloves on the tray as well. Roast at 180°C for 30-40 minutes until soft. Cool slightly.

Put peppers on a baking tray, skin side up. Put under a hot grill until skins are blackened. Remove, cool enough to handle and then scrape off the skins.

Put the tomatoes, garlic, cucumber and peppers into a blender or food processor and process. Add enough water to make a medium thick consistency. Season with salt, pepper and sugar.

Press the mixture through a sieve and chill in the fridge until ready to serve. Pour into little shot glasses and garnish with finely chopped cucumber and red onion.

CHOCOLATE CHEESECAKE CUPS

Makes about 20

125g thick cream cheese

125ml condensed milk

45ml lemon juice

5ml grated lemon rind

125ml cream, whipped

green food colouring

kiwi fruit

chocolate cups

Beat cream cheese and condensed milk until smooth.

Beat in the lemon juice and rind.

Fold in the whipped cream and a touch of colouring.

Spoon mixture into chocolate cups and garnish with a wedge of kiwi fruit.

If chocolate cups are not available, use shot glasses.

Note: Chocolate cups are available from Geldhof chocolate shops.

MINI POTATO FRITTATA

Makes about 12

6 baby potatoes

15ml olive oil

2 cloves of garlic, crushed

1 red onion, chopped

4 eggs

15ml cream or milk

salt and pepper

Boil the potatoes until soft. Cool, then peel and cut into chunks.

Heat the oil in a frying pan and fry the garlic and onion for a few minutes. Add the potato slices and cook for 5 minutes. Season well.

Beat the eggs and milk.

Divide the potato mixture between 12 greased small ramekins. Pour in the egg mixture.

Place onto a baking tray and bake at '176C for 15-20 minutes until puffed and golden.

Serve immediately.

BANGERS AND ROCKET MASH

Makes about 16-18 oriental spoons

500g chipolata sausages

15ml tomato sauce

10ml Worcestershire sauce

15ml sweet chilli sauce

15ml honey

Mash

3-4 potatoes, peeled and cubed

good handful of rocket leaves

30ml olive oil

50g butter

30-40ml cream

salt and pepper

Cook sausages in a frying pan until nearly cooked. Combine tomato sauce, Worcestershire sauce, chilli sauce and honey. Add to sausages and finish off the cooking.

Cook the potatoes in salted water until soft. Drain and mash.

Put the rocket leaves and oil in a blender and make a puree. Mix this into the potato and add butter and cream to make a smooth mash. Season well.

Spoon mash into a Chinese spoon and press a sausage into the mash. Serve immediately.

MINI LAMB BURGERS

Makes about 8-10

500g lamb mince

2 cloves garlic, crushed

2 slices white bread, crumbed

1 red onion, chopped

10ml ground coriander

60ml chopped fresh coriander

salt and pepper

1 egg

mini hamburger buns

gherkins, sliced

lettuce

red onion for serving

tomato or sweet chilli sauce

Combine the mince, garlic, bread, onion, coriander, seasoning and egg in a food processor and process until well blended.

Using wet hands, shape the mixture in small patties. Place on a board and refrigerate for 30 minutes.

Brush patties with olive oil and cook until done.

Serve on mini burger buns with lettuce and topped with gherkins, onions and tomato sauce.

Note: Lamb mince can be replaced with beef or chicken mince.

• This article was originally published on page 12 of The Star on September 28, 2009

Source : http://www.iol.co.za