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Menu for 10 people

Chicken Satey on skewers
Red and green puff snacks with pesto
Samosa with prawns and coriander
Rolls of bacon with prunes
Garlic potatoes with tomato sauce
Edsel with hazelnuts and chocolate cape gooseberry

The plan (for dinner, starting at 20:00)

3-4 days
• Make a meringue not interleave and store in a tightly closed container.
• Make ice for cocktails.

For 1 day
• marinate the chicken for sateya.
On a day when visitors come (morning)
• Prepare Samos. Refrigerate.
• Prepare the prunes in bacon, cover and cool.
• Cut the dough to puff appetizers, cover and chill.
• Make a peanut dip.
• Make green tea and prepare fruit for cocktails. Refrigerate.
• Refrigerate all fruit juices and drinks for cocktails.

18:15
• Prepare the potatoes to baking.
• Make a rum punch and a mug of the boatman, "cool.

18:40
• Put the stuffing in puff snacks, cool.
• Sandwich meringue, cool.
• Place the potatoes in the oven.

19:15
• Bake Samos.
• Place under grill prunes wrapped in bacon.

19:30
• cast grill chicken.

19:40
• Bake puff appetizers with pesto.
• Warm the peanut dip.
• Finish the drink.

20:00
• Serve drinks with snacks.

Drinks
Each of these drinks is designed for 10 people.

Cranberry rum punch

In a jar combine 150 ml of dark rum, add juice of 2 limes and 1 tablespoon of sugar. Add 1 liter of cold cranberry juice. Stir. Serve with ice.

Mug boatman

In a jar combine 150 ml of brandy and 1 liter of orange juice, add apple slices, orange segments without films, pieces of lime; cool. Before you file, add a cold bottle of white sparkling wine (750 ml), for example, Cremant du Jura Sparkling Chardonnay.

Ginger mint iced tea
(Nonalcoholic)
Make 600 ml of green tea bags out of 4; add a few sprigs of mint and 1 piece of fresh ginger root, peeled and grated. Refrigerate for 3 hours in the refrigerator. Pour into a pitcher, add 1 liter of dry ginger ale. Served with a sprig of mint.

Puff appetizers with pesto

Preparation time: 15 min + 10 min
Ingredients for 24 pieces:
400 g ready-made puff pastry
1 tablespoon of green pesto
1 tablespoon of red pesto
3 tablespoons Parmesan cheese, grated on a fine grater

Instructions:
1. Preheat oven to 200 g C. Wet pan. Roll out the dough, cut into 24 squares. Place on baking sheet.
2. Put each piece of dough to 1 / 4 h l green or red sauce. Strew cheese. Bake 10-12 minutes until golden brown. Serve warm.

Chicken satay on skewers

Preparation time: 10 min + 15 min
Ingredients for 24 pieces:
450 g chicken (breast) without skin
2 sticks lemon grass
1 medium chilli, cleaned of seeds and finely chopped
3 tablespoons sliced coriander (cilantro)
1 clove garlic, peeled and crushed
1 tablespoon brown sugar
2 tablespoons vegetable oil

Peanut Dip
7 tablespoons of smooth peanut butter
1-2 h l Thai red curry paste
3 tablespoons coconut milk
1 h l lemon juice

Instructions:
1. Cut the chicken into 24 pieces. Put in a non-metallic bowl with lemongrass, chili, coriander, garlic, sugar and butter. Stir, cover with cling film. Leave to marinate at room temperature or overnight in refrigerator.
2. Preheat the grill. Put chicken pieces in the pan for the grill and cook under the grill for 15 minutes, turning frequently, until golden brown.
3. Deep: Put all ingredients in a small saucepan, gently heat on low heat, stirring occasionally. Put in a bowl and serve with chicken and skewers.

Samosa with prawns and coriander

Preparation time: 20 min + 15 min
Ingredients for 15 pieces:
250 g ready-made shrimp
2 tablespoons sweet chilli sauce
2 tablespoons sliced coriander plus for decoration
10 sheets filo dough (or puff pastry)
2-3 tablespoons vegetable oil
lime wedges

Instructions:
1.Razogret oven to 200 g S. greased pan. Mix prawns, chilli sauce and coriander, season.
2. Brush with 1 sheet of filo dough with olive oil, cover with another sheet of dough. Cut lengthwise into 3 long strips. Put 1 tablespoon of shrimp filling in the corner on the left (at the end of the strip). Wrap corner so that it turned triangular. Continue to fold the dough around the filling, to make a triangular pastry. Seal water.

March. Repeat with remaining dough and filling, To get 15 pies. Brush with olive oil. Bake on baking 15 minutes until golden brown. Serve warm or cold, decorating coriander.

Rolls of bacon with prunes and honey

Preparation time: 10 min + 10 min
Ingredients for 20 pieces:
10 strips of bacon
20 leaves fresh sage + decoration
20 pieces of prunes, purified from the bone
1-2 tablespoons of honey

Instructions:
1. Put strips of bacon on a board, stretch each strip of the back side of a knife. Cut in half. Tightly wrap each strip of a leaf of sage and prunes.
2. Preheat the grill. Put the plums on the grill for grilling. Bake for 10 minutes, turning, until golden brown. Brush with honey and bake for a few seconds. Serve warm, decorated with fresh sage.

Garlic potatoes with tomato sauce

Preparation time: 10 min + 45 min
Ingredients for 10 servings:
3 tablespoons olive oil
4 large potatoes, not peeled, but thoroughly washed (only about 1 kg)
2 tablespoons fresh rosemary
2 cloves chesnooka, peeled and finely chopped
2 h l a major sea salt

Instructions:
1. Preheat oven to 200 g C. Transfer the butter in a large shape for baking. Preheat the oven 5 minutes.
2. Cut the potatoes in large equal pieces. Put in the form, dipping in hot oil. Bake for 20 minutes. Sprinkle with rosemary, garlic and salt and bake for another 20 minutes until cooked.
3. Serve hot on skewers with tomato sauce.

Edsel with hazelnuts and chocolate cape gooseberry

Ingredients for 20 pcs:
3 egg whites
175 g caster sugar
100 g roasted hazelnuts
5 tablespoons raspberry jam
150 ml of lightly whipped cream
Cape Gooseberry in chocolate

Instructions:
1. Preheat oven to 140 grams C. Get two large baking parchment. Electircal mixer whip the whites to a solid foam. Add sugar, a spoonful at a time, beating between additions. Should get a brilliant blend. Add hazelnuts.
2. With the dessert spoon put the mixture on the pan in the form of 40 ovals. Bake for 1 1 / 2 hours, until they are crispy and dry. Writing cool completely on a lattice.
3. Fluff with two meringues with jam and whipped cream. Serve on a platter with cape gooseberry in chocolate.

Physalis chocolate

Fold the top of the upper leaves at 20 cape gooseberry, berries dipped in melted chocolate, 75 g; to freeze on parchment.