Need some inspiration for nibbles and non-alcoholic tipples? We’ve put together these tasty baby shower food and drink recipe ideas that are perfect for feeding a crowd of hungry party goers.
Prep: 10 mins
Cooking time: 45 mins
- 18 baby potatoes (500g)
- 100 g Philadelphia Light or Philly Light with Sweet Chilli
- 60 g smoked salmon pieces
- Place the potatoes on a baking tray and cook at 200 degrees C, gas mark 6 for about 30-40 minutes or until cooked.
- When cooked, cut the potatoes in half and top with a little Philly and a piece of smoked salmon. Serve whilst still warm.
Prep: 15 mins
Cooking time: 1 hr
Makes: 6 servings
- 300g shortcrust pastry, thawed if frozen
- 25g butter
- 2 tbsp olive oil
- 900g onions, halved and thinly sliced
- 2 medium eggs
- 300ml double cream
- 40g parmesan, or vegetarian parmesan-style cheese, grated
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
- Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
- Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.
Prep: 15/20 mins, plus resting time
Cooking time: 10 mins
- 500g minced lamb (can be substituted with beef or pork)
- 6 anchovy fillets, chopped
- 2 tsp ground ginger
- 1 tsp ground coriander
- 2 tsp chopped thyme
- 2 tsp chopped rosemary
- 1 tbsp chopped parsley
- 2 tbsp sesame seeds
- Salt and pepper to season
- Put 500g of minced lamb in a large mixing bowl, add 2 teaspoons of ground ginger, 1 of ground coriander and 2 teaspoons each of chopped thyme and rosemary leaves, and 1 tablespoon of chopped parsley.
- Roughly chop 6 anchovy fillets then add to the lamb. Tip 2 tablespoons of sesame seeds into a dry frying pan and toast over a moderate heat till pale gold. Tip the seeds into the lamb, season generously with salt and pepper.
- Divide the seasoned lamb into 10, then roll each piece into a small, squat sausage, like a large wine cork. Gently push a long wooden skewer through the centre of each one and set aside for 20 minutes in the fridge.
- Get a grill or griddle pan hot. Place the kofta on the griddle and let them brown nicely, then carefully turn and cook the other side. They will probably need about 10 minutes. Serve hot.
Tip: Don’t skip the resting of the meat in the fridge. Once the lamb is on the grill, try not to move it around. Let the meat form a light crust before you attempt to turn it over, otherwise the kofta may break up.
Tip: To make a dip, mix a handful of chopped dill and another of chopped mint leaves with 4 tablespoons of yogurt, and serve with the lamb.
Source: Le Creuset
Prep: 15 mins
Cooking time: 50-65 mins
Makes: 16 slices
- 175g (1½ sticks) softened butter or margarine
- 175g (1 ¼ cups loosely packed) soft brown sugar
- 3 medium eggs
- 250g (2¼ cups) self–raising flour
- 1 rounded teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 1 tablespoon milk
- 2 large firm bananas, peeled and cut into small dice
- 125g (1 scant cup) raisins
- 60g (½ cup) pecan nuts
Oven: 180ºC/ 350ºF, Gas 4, Pre–heated and then 160ºC /325ºF Gas 3 (Fan oven 160ºC and 150ºC)
- Lightly grease the inside of the loaf dish and dust with flour.
- Put the butter or margarine, sugar, eggs, flour, baking powder, cinnamon and milk into a large mixing bowl and beat until smooth (or use a food processor and process for 30 seconds.) Stir in the bananas and raisins (do not process these.)
- Reserve 8 of the pecan nuts and roughly chop the remainder, stir these into the mixture.
- Transfer the mixture to the prepared loaf dish. Using the back of a spoon press a deep groove along the length of the mixture. Lightly press the reserved pecan nuts around the top.
- Bake in the centre of the oven at the higher temperature for 35 minutes, then reduce the temperature and continue baking for a further 15–20 minutes. The top should be deep golden brown. Test that the centre of the tea bread is cooked by piercing it with a fine skewer or toothpick. If it comes out cleanly it is cooked. If a little sticky, continue baking for a further 5–10 minutes.
- Leave the tea bread to cool in the loaf dish for at least 15 minutes before turning out.
Cool thoroughly before storing in an airtight container. This tea bread slices better if left for 24 hours.
Prep: 30 mins
Cooking time: 25 mins
For the cupcakes
- 250g Unrefined golden caster sugar
- 250g Butter (unsalted) softened
- 4 Egg(s) (free range) medium
- 1tsp Vanilla extract
- 250g Self-raising white flour
For the decoration
- 2tbsp Apricot glaze
- 100g White sugar paste icing
- ½tsp Blue food colouring
- ½tsp Pink food colouring
- 10g Black sugar paste icing
- Preheat the oven to 180°C (160°C fan, gas mark 4) and line a 12 hole muffin tin with paper cases.
- Place the butter and caster sugar in a bowl and cream together until pale and fluffy, then add the eggs one by one beating well in between each addition, then add the vanilla extract.
- Finally carefully fold in the flour until evenly mixed.
- Spoon the batter into the paper cases. Then place in the oven and bake for 20-25 minutes or until a skewer comes out clean and the cupcakes are golden brown and springy to the touch.
- Remove from the oven and leave to cool on a cooling wire.
- To decorate the cakes, lightly dust your work surface with icing sugar and roll out the white icing until it is about 5mm thick. Using a cutter that is the same size as the top of the cupcake, cut out discs of the icing.
- Lightly brush the top of each cake with the warmed jam, then carefully place the white icing disc on the top.
- To make the hats and faces, take a ball of the white sugar paste icing and add a small amount of the pink food colour, kneading it into the icing until the colour is evenly distributed through the icing. Repeat this with the blue food colour.
- Roll out onto a surface that has been lightly dusted with icing sugar, cut a disc from each colour then cut this in half. Place one half onto the cake for the hat.
- Place one half onto the cake for the hat. For the brim cut a strip of icing and place this on the bottom edge of the hat, using a small amount of water to attach. You can make a bobble for the hat using a small ball of icing or attach a flower to the hat, cut using a small flower plunger cutter. To finish the face you can add a nose using a small ball of icing and 2 eyes made using small balls of black sugar paste icing.
- Use baby bottle, pram or bib cutters if you have them to decorate other cupcakes.
Prep: Less than 30 mins
Makes: 1 Litre
- 100g/3½ oz fruit sugar
- 4 lemons, preferably Sicilian, juice only
- About 1 litre/15¼fl oz sparkling mineral water
- Put the sugar and lemon juice in a jug.
- Add some ice and top up with the mineral water.
- Stir to combine.
Source: Tesco Real Food
Prep: 15 mins
Cooking time: 5 mins, plus 15 min cooling
Makes: 4 cups
- 500ml Tesco exotic juice drink
- 300ml orange juice
- 100ml pineapple juice
- A few lemon slices
- A few orange slices
- 100g strawberries, hulled and halved
- A few sprigs of mint
- Large handful of ice cubes
- Combine the exotic juice drink, pineapple juice, orange juice, lemon and orange slices in a jug. Stir a few times to combine well, then cover and chill until ready to serve.
- When ready to serve, half fill 4 serving glasses with ice cubes and strawberries. Divide the punch between the 4 glasses and garnish each with a sprig of mint.