We all want our guests to have a rousing good time at the Christmas party, but first and foremost, we want them to be safe! Prevent guests from over indulging by serving plenty of finger foods, bottled water and a variety of interesting non-alcoholic drinks such as this classic fruit punch.
3 cups (450 g) thinly sliced fresh or frozen strawberries
8 cups (2 litres) ginger ale, chilled
In a small saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3–4 minutes, until sugar is dissolved, stirring occasionally. Remove from heat; cool to room temperature. Cover and refrigerate for at least 1 hour.
In a punch bowl, combine tea, juices and sugar mixture. Stir in strawberries. Just before serving, stir in ginger ale.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.