Festive Feasting for Friends and Family with Creative Living
The festive season is upon us, and what better time to spend it entertaining and celebrating with those you love most. The holidays call not only for fun and adventure, but for sharing scrumptious meals together in relaxing and comfortable environments. Our outdoor furniture ranges provide you with the optimum setting, and now we will provide you with the optimum food to serve and share with your guests.
Red Pepper Meze is one of the simplest yet tastiest canape recipes around. Packed with flavour and easy to make, your guests will relish this delicious snack.
What you need:
- 4 Red Peppers
- ½ Cup of Olive Oil
- 250g Olives
- 4 Cloves of Garlic
- 20 Anchovie filles
- Mint leaves
- Black Pepper
What to do:
Place the red peppers whole into the oven and grill them until the skins are black. As tempting as it is, do not remove the skins, instead place them in a plastic bag, seal and allow them to sit for 10 minutes. Remove the red peppers from the plastic bag, and carefully peel off the burnt skin. Cut the peppers into strips and gently fry them in a pan using the olive oil, garlic, anchovies and olives. Once the anchovies have disintegrated, throw in the herbs and season with salt and pepper. Serve on crisp slices of French Loaf or rice crackers.
Hot Summer days call for light, easy-to-make meals. This Beetroot, Avo and Goat’s Cheese salad is just that – an earthy meal or perfect side to salmon or beef.
What you need:
- 400g beetroot (cooked)
- 4 handfuls of mixed leaves such as lettuce, baby spinach, and rocket
- Large avocado
- 100g soft goats cheese
- 100g dried cranberries
- Olive oil
- 5ml garlic paste
- Salt and Pepper
- Balsamic vinegar dressing
Slice or cube the beetroot and season it with olive oil, garlic paste, salt and pepper. Line the salad platter with variety of salad leaves, and arrange the beetroot on top. Slice the avocado and goats cheese, and place in between the beetroot. Scatter the cranberries over the salad, followed by the balsamic vinegar glaze. Serve on its own or on the side of beef, salmon and crisp, fresh bread.
Guests will lap up this delicious tart – simple, fresh and more-ish!
What you need:
- 900 g baby marrows
- 250 ml Self Raising Flour
- 5 jumbo eggs
- 125 ml olive oil
- 1 bunch fresh chives, chopped
- 125 ml fresh mint, chopped
- 250 ml cheddar cheese, grated
- 200 g feta cheese, crumbled
- 16 cherry tomatoes, halved
- salt and milled black pepper to taste
What do to:
Grate the baby marrows and place them into a colander to drain by weighing them down with a plate for 20 minutes. Dry with a paper towel, and place the baby marrow into a mixing bowl. Add the self-raising flour, and toss lightly to mix. Beat the eggs, olive oil and herbs together and add to the baby marrow mixture. Mix everything well, adding the cheese and mix lightly again. Season well with salt and pepper and pour the mixture into a large well-greased ovenproof dish. Cut the tomatoes in half, and carefully place on top of the tart, baking it in the oven for 40 minutes at 180°C.
Entertaining is easy with these delicious, light meals that will keep your friends and family coming back for more! Simply sit back in some of our fantastic dining sets and enjoy the sunshine with those you love most.
We hope that you enjoy these festive feast ideas from Creative Living.