Finger-food birthday party for a crowd

For Caitlin and Anna's 4th and 1st party in the hall:

Grownups:
Hommus - home made, with crunchy bread from Cedar Bakery
Spinach cob dip
Dolmades from Royal Fields tin
Zucchini slice
Baked meatballs with sweet chilli and coriander
Breadstick
Party pies from Cedar Bakery - ricotta, and spinach + cheese
Chips

Kids:
Marshmallows
Fruit (banana, grapes, mandarine)
Vegemite sandwich triangles
Cheese sandwich triangles
Jelly cups

Dessert:
Carrot tray cake
Chocolate tray cake made as 2 birthday cakes with smarties for numbers.
Date loaf
Chocolate balls
Cornflake biscuits

Drinks:
Soda water and tap water with blackcurrant, lime and lemon cordials.
Tea & filter coffee

Notes:
Make less dip
Zucchini slice was a big hit
Kids didn't eat fruit
Simple drinks very popular

Kids' entertainment: (hugely successful)
Paper masks from Kmart, with elastic removed and paddle-pop sticks taped on.
Crayons
Stickers & stars

Vietnamese BBQ Pork

Make marinade (all minced up):
Lemongrass
Garlic
Light soy
Lime juice
Rice vinegar
Kecap manis
Crushed chilli

Marinate pork neck, cut into thick strips, for minimum 10 mins, but good for 24 hours. Cook on the very hot griddle, also good on BBQ.

Result: 5
Preparation: marinade a bit messy with all the garlic, but cooking is easy.

Cinnamon Pannacotta

(ripped off from Umberto's)

Pannacotta: make the yoghurt version of the vanilla & raspberry pannacotta in the Womens' Weekly 'Cook' book, but steep the milk with a cinnamon stick, and add a little powdered cinnamon. Pour into plastic cups and chill.

Praline: 1/2 cup caster sugar, 2 tbsp cold water. Dissolve sugar over low heat then boil for 5-7 minutes. Pour onto toasted pistachios on a lined baking tray. Leave to cool then crush.

Orange sauce: mix grated orange rind, orange juice, butter and sugar in a saucepan, and heat gently. Finish with a little Cointreau.

Turn out pannacotta by dipping base of cup into hot water for 5-10 seconds. Run knife around inside if necessary. Top with praline and orange sauce.

Result: 5
Preparation: several parts, but easy to do for a crowd, and all can be done ahead.

Kohlrabi Coleslaw

Julienne, with the 'almighty cooking':
Cabbage
Kohlrabi
Beetroot
Carrot (lots of each)
could also do lettuce and capsicum.

Chopped parsley.

Mix with crushed nuts (almonds, walnuts, whatever), sultanas.

Dressing: White wine vinegar, sugar, olive oil, mayonnaise, dijon mustard. Whisk.

Serve with a simple meat accompaniment like chicken schnitzel.

Result: 4 if veges from garden used
Preparation: very quick!

Tuna Tartlets

For an afternoon tea.

Brush muffin tins (12 in total) with melted margarine. Line with 3 layers of continental-deli filo pastry, brushing in between.

Mix two small tins of tuna, chopped spring onion, chopped parsley, chopped sun-dried tomato and 4 eggs. Pour into tins.

Top with parmesan (or not, for dairy-free version).

Bake at 170 degrees fan bake for about 15 mins.

Result: 4.5
Preparation: remarkably quick and easy, with the filo from deli rather than supermarket.

Baked Chicken Thigh

First, cook the veges - boil fennel in base of steamer, and steam cauliflower on top, about 15 mins.

Meanwhile, chop kalamata olives, pickled capsicum and sun-dried tomatoes. Mix with a little grated parmesan and mozzarella. Lay chicken thighs flat and fill with mixture, roll up and pin with toothpicks and tie with string. Spray with olive oil and place in small oven dish on paper.

Drain fennel and cauliflower. Mix fennel, in small oven dish, with olive oil, salt and pepper. Place cauli in small oven dish, pour over a little milk and sprinkle parmesan and mozzarella.

Bake all 3 dishes at 170 fan bake for 25 mins.

Result: 4
Preparation: easy