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Guacamole Trio

What's better than one serve of guac? Guacamole three-ways!

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This easy savoury quiche slice is perfect for dinners with the family or lunchboxes the next day. Cutting them into small rectangles make it easy to slot them into lunchboxes or are the perfect size alongside a salad for dinner.

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Curry puffs

Baked and not deep-fried, and made with lean beef mince, these curry puffs are not only a delicious fingerfood, they are a healthier alternative to traditional curry puffs. Serve them up hot for your guests with a tasty sauce on the side for dipping. How to make curry puffs: key tips These puffs are packed with flavour and it all starts with frying off the onion, curry powder and garlic. It’s important to cook the curry powder before adding the meat, as the heat releases and develops its essential oils, making the spice taste bolder and more aromatic – flavours which can then combine with the other ingredients. Cool your curry mixture to room temperature before assembling your curry puffs – you don’t want the hot mixture to make the pastry sticky and unworkable. Only take your puff pastry out of the freezer a few minutes before you plan to use it. It’s better if the pastry is only just thawed as it will be much easier to work with. If it becomes too sticky, pop it into the fridge for a bit to firm up. Try not to overfill your puffs and be sure to seal the edges well or they may split when cooking. Cook your curry puffs until well puffed up and golden, and serve immediately with a dipping sauce alongside (see the notes below the recipe for some ideas). Key ingredients in this curry puffs recipe Peanut oil is a great oil for frying as it has a high smoke point. You could also use canola oil or rice bran oil. Lean beef mince ensures the curry puffs are a little healthier than those made with regular mince. Along with the onion and mashed potato, it makes up the filling. Curry powder, garlic, fish sauce and soy sauce bring the ‘curry’ element and the seasoning, so that your curry puffs smack with spicy, salty flavour. Adding a tiny bit of sugar gives the puffs just enough sweetness to balance the savour flavours. Puff pastry gives these curry puffs their light, crispy and flaky outer, making them a delight to bite into. Delve into more delicious Indian recipes, and then wash them down with a refreshing mango lassi. This recipe was originally submitted by gale.s, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

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Cheese and bacon puffs

These are a hit with kids and are great in the lunch box. Make a double batch as they're guaranteed to disappear fast!

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Baked Artichoke Dip

This is my go-to, bring-a-plate for parties. It doesn't look pretty, but it is very easy to make and guaranteed to impress.

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Mini garlic bread quiche cobs

These yummy mini garlic bread quiche cobs are delicious fresh from the oven, or wrapped up to be enjoyed later. They would be fabulous for a picnic.

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No-pastry mini quiches

Mini quiches make the ideal snack, light lunch, appetiser or party food. Take away the pastry and they’re also fuss-free and quick to make, and a little better for you, too. How to make no-pastry mini quiches: key tips It’s always best to use a non-stick muffin pan for a recipe like this, so that the quiches don't get stuck and break apart when you’re trying to remove them. If you’re worried about them sticking, grease the holes well. You could even place paper cases in the pan to fill with the mixture. Give the eggs, milk and cream a good whisk to ensure that they are well combined and aerated. You’ll want your egg mixture to be lovely and light. So that all of your ingredients aren’t sitting on the bottom of the pan holes, give each hole a little stir after pouring in the egg mixture. Don’t overfill, as the mixture will puff up, and leave the cheese for sprinkling on last, so that the quiche develops a nice golden cheesy topping. The quiches will continue cooking a little once they’re removed from the oven, so leave them to cool slightly and firm up, and then gently run a butter knife around each pan hole to pop them out. Key ingredients in this no-pastry mini quiches recipe This recipe gives you a basic quiche mix of eggs, milk and cream, which will bind all of the other ingredients you choose together. Full-cream milk and cream work best, as you’ll need their fat content to help prevent your quiches from falling apart. The great thing about these quiches is that you can decide what you want inside them. There are some filling ideas in the recipe and also in the notes below. Quiches and frittatas are great dishes for using up leftover vegetables and eggs. Take a look at some of our best quiche recipes, along with this large easy and healthier crustless quiche. This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

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Spicy Chicken Wings with Dipping Sauce

Need something tasty, but easy to make for your next party? These wings won't disappoint you or your guests.

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Ariane's tiropites

You only need a handful of staple ingredients to make these crunchy Greek cheese triangles! They're perfect for lunch boxes or after-school snacks, and they freeze well too!

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Muffin pan chorizo mini quiches

Use the muffin pan to make these easy chorizo and capsicum quiches. They’ll save you time so you can have something delicious in the oven when friends pop in.

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Thai fish cakes recipe

Fish cakes are one of the most popular appetisers at Thai restaurants, but did you know they are super easy to make and you can enjoy them at home whenever you fancy?

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Spinach and Fetta Quiches with Goat's Cheese, Thyme and Balsamic Glaze

Vegetarian party food has never been easier.

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Bruschetta

A traditional Italian starter with fresh tomatoes and basil.

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Mini Quiches

Quick and easy quiches the family will love.

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French onion sausage rolls

French onion soup mix adds lovely flavour to these sausage rolls. With a few extra ingredients, you can whip them up to feed a crowd in no time at all.