Ready for your housewarming party? Not without a delectable spread to match. And with the cold days behind us, what better way to greet your guests than with refreshing food and drinks that have summer written all over them.
Moving into a new house takes considerable time, energy, and resources. So when you’re finally settled and ready to start planning for your housewarming party, it’s best to keep things simple yet fun. This goes for your menu, too. And if you’re in need of some recipe and food presentation ideas, here are a few suggestions to spark your creativity and keep your party sunny.
Mango and Red Capsicum Salsa Recipe
A quick and easy way to feed a crowd is to serve them dips and nibbles. Everyone loves this party staple that takes no time to prepare. It’s also the perfect recipe to make the most of fruits and vegetables in season. Try serving this Mango and Red Capsicum Salsa with tortilla and corn chips. This recipe makes 3 cups of salsa.
- KitchenAid Stand Mixer with a Food Processor Attachment or food processor
- Measuring spoons
- Paring knife
- Citrus zester or rasp grater
- Citrus juicer
- 5 very firm, slightly under ripe mangoes, skin and pip discarded
- 2 red capsicum, halved, membrane and seeds discarded
- ½ small red onion, peeled
- 2 small red chilli, stem removed (optional)
- 1 clove garlic
- ¼ cup coriander leaves, roughly torn
- Finely grated rind and juice of 1 lime
- 1½ tsp white sugar
- 1 tsp salt flakes
- Freshly ground black pepper
- Tortilla chips to serve
- If you are using the stand mixer method, fit the food processor attachment with the dicing kit to your stand mixer. Sit the mixing bowl under the chute.
- Fill the processor chute with the mango flesh. Turn to speed 2 and dice. Add the capsicum, onion, chilli, and garlic; switch to speed 8; and dice.
- Add the coriander, lime rind and juice, sugar, salt, and pepper to the salsa and gently toss.
- Alternatively, you can use your food processor by placing the mango, capsicum, onion, chilli, garlic, coriander, lime rind, sugar, salt, and pepper into the bowl.
- Cover and pulse in 3-second intervals until chopped to the desired consistency (don’t over process).
- Serve with the tortilla chips. Recipe can be doubled or tripled if desired.
The lovely colours and embossed details of the Maxwell & Williams Laguna Chip & Dip Platter are perfect for dressing up your summer party table. Or contrast your bright salsa ingredients with interesting pieces like this Salt & Pepper Artefact Footed Dip Bowl.
Fruit and Nut Cheese Log Recipe
If you’re keen for a more special party with a little elegance, a grazing board is a wise choice. It is just as easy to put up and perfect for pleasing a number of guests. While you can always use store-bought cheese for your board, making it homemade like this Fruit and Nut Cheese Log recipe is a great way to take it up a notch and leave your friends impressed.
- Rimmed baking tray
- Measuring spoons
- Digital weighing scale
- Food processor
- Silicone spatula
- Mixing bowl
- Plastic wrap
- 100g shelled pistachio nuts
- 100g walnuts
- 1 tbsp white sesame seeds
- Freshly ground black peppercorns
- 60g dried apricots
- 60g pitted prunes
- 2 spring onions, chopped
- ½ cup parsley
- 500g cream cheese, softened to room temperature
- Preheat your oven to 180C (160C fan forced). Arrange the nuts on a baking tray and toast for 3 minutes. Add the sesame seeds and toast a further 3 minutes or until golden brown.
- Place the nuts, sesame seeds, and pepper to taste into your food processor bowl then pulse quickly until roughly chopped. Remove the mixture and pour onto a tray or large plate and set aside.
- Place your dried apricots and prunes next into the work bowl. Process them until finely chopped and set aside.
- Place the spring onions and parsley into the food processor and pulse for about 5 seconds until chopped. Add the soft cream cheese and the chopped fruit next then process them together until well combined.
- Transfer your cheese mixture on a piece of plastic wrap. Roll it up and mould into a log, approximately 12cm long. Remove the plastic wrap and gently place your cheese log onto the nut and seed mixture, pressing around the sides.
- Wrap it up again in plastic wrap, twisting both ends to seal, then refrigerate for 3 hours before serving.
- Serve with fresh fruit, bread, and semi-sweet biscuits.
Try positioning your cheese log at the centre of the Ecology Arcadian Round Paddle Serving Board then surround it with fruit and bread slices. Alternatively, you can form your cheese mixture into smaller logs then have them arranged on this Symphony Bon Appetit Cheese Board and Knife Set. Its nifty magnetic knife holder keeps your table clutter-free, too.
Spicy Meatball Sliders with Pickled Vegetables Recipe
Save your sit-down lunch menu for later and stick to the grab-and-go theme for your housewarming party. Finger food is perfect as it is easy to prepare and serve. With everything ready to eat with your hands, you don’t even have to worry about piles of dishes to wash. And if you’re thinking of a more filling option, serving Spicy Meatball Sliders with Pickled Vegetables will definitely do the trick. This recipe makes 15 tangy and spicy sliders that taste wonderful with fruit drinks or cocktails.
- Mixing bowls
- Wooden spoon or silicone spatula
- Large cookie scoop
- Rimmed baking tray or meatball baker
- Bread knife
- Chef’s knife
- Chopping board
- Measuring spoons
- Bamboo skewers
- 454g spicy Italian sausage
- 1 egg
- ¼ cup whole milk
- ½ cup Panko breadcrumbs
- 1 small red cabbage, finely sliced
- ½ cup red wine vinegar
- 1 tbsp white sugar
- Kosher salt and pepper to taste
- 2 to 3 tbsps olive oil
- 2 cups prepared tomato sauce
- 15 mini pretzel slider rolls
- 15 fresh basil leaves
- Preheat the oven to 170C (350F). Meanwhile, in a large bowl mix the sausage, egg, milk, and panko together until well combined.
- Using a large cookie scoop, scoop out balls of sausage mixture onto a rimmed non-stick baking sheet. Bake for approximately 20 minutes or until cooked.
- While the meatballs are cooking, you can heat your slider rolls and tomato sauce.
- Add your sliced red cabbage into a medium bowl. In a separate bowl, mix together vinegar and sugar until combined. Season with salt and pepper. Slowly whisk in olive oil until combined. Pour over cabbage. Set aside.
- When the meatballs have finished cooking, transfer them to your tomato sauce pot. Turn to coat.
- To assemble, place one meatball onto the bottom half of your slider roll (add extra sauce if desired) then top with pickled cabbage. Place the top half of the slider bun on then garnish with a piece of fresh basil leaf. Place the skewer at the centre to keep your slider together then continue until all sliders are assembled.
Arranging your meatball sliders on the Salisbury & Co Albert Rectangular Acacia Serving Board can double as your appetising centrepiece. Try filling the gaps with chips or perhaps tossed salad in mini lettuce cups to add colour. Or if you are serving a smaller group, you can do the same arrangement using the Le Creuset BBQ Platter. Choose a colour that will blend in nicely with your food and table.
Five-Minute Blueberry Coconut Frozen Yoghurt Recipe
A party is not complete without dessert! You can go all-out and showcase your baking skills by serving mini cupcakes or whole layered cakes. But when you want your sweet treat done in a flash, this Five-Minute Blueberry Coconut Frozen Yoghurt recipe is just perfect for beating the summer heat. Satisfy your guests’ sweet tooth with this easy and healthier dessert alternative that does not even need an ice cream machine to make.
- 4 cups frozen blueberries
- 3 tbsps agave nectar or honey
- ½ cup coconut-flavoured yoghurt
- 1 tbsp fresh lemon juice
- ¾ cup sweetened flaked coconut (optional)
- Add the blueberries, honey, yoghurt, and lemon juice into the work bowl of your food processor. Process the ingredients for 5 minutes until smooth.
- Serve the frozen yogurt immediately, topped with toasted coconut (recipe follows), or store it in an airtight container in the freezer until ready to serve.
- If you are topping your dessert with toasted coconut, preheat your oven to 170C (350F). Line your baking tray with parchment paper then spread the flaked coconut in an even layer. Toast the coconut for about 10 minutes, stirring as needed, until it’s golden brown. Serve atop the blueberry frozen yogurt.
For a bigger party crowd, it’s best to serve your frozen yoghurt in wafer cones. But if you wish to add vibrant energy to your party, why not serve them in colourful Le Creuset Ice Cream Bowls? Or try these pretty Le Creuset Ramekin Sets instead. They are super versatile that you can reuse them to make fruit crumbles or pot pies for your next brunch party.
Strawberry Sensation Recipe
Finally, don’t forget to pick a quick yet great-tasting drink or cocktail recipe that will work well with your menu. And if you love fruit flavours in your party drinks, try making the Strawberry Sensation using your blender at home. This recipe is good for four servings but you can always double it up to suit your party needs.
- Digital weighing scale
- Measuring jug
- Flat dish or side plate
- Paring knife
- Citrus juicer
- 50g white sugar
- 50g salt
- 1 punnet strawberries
- 10 ice cubes
- 120ml tequila
- 120ml strawberry liquor
- 120ml lime cordial
- 30ml orange liquor
- 120ml lime juice
- Combine the sugar and salt in a shallow flat dish. Wet the rim of four cocktail glasses with a little water and dunk the rims into the sugar salt mix. Set aside.
- Wash and drain your strawberries. Set four of them aside for garnish then hull the rest.
- Place the ice into the blender jug. Press the button for crushing ice then process until the ice is roughly chopped.
- Add the remaining ingredients, including the strawberries, cover, and process until cocktail is smooth.
- Serve immediately, garnished with the whole strawberries.
This refreshing strawberry drink is best served in any cocktail glass of your choice. But if you want to stick to your summer party theme, the Spiegelau Specialty Summer Drinks Glass Set is a great choice.