Finger Food Recipes

Finger Food Recipes are versatile and cater for any occasion

Finger Food is essentially the easiest way to serve your guests and can be just as easy as serving (low prep) such as bread, cheese, cold meat, olives, cheese and fruit. At the other end of the scale, they can be as fancy as crab stuffed mushrooms, mini-quiche or delicious homemade sushi rolls. They are also a great way to teach your toddler to feed himself because they are small and easy to hold and these include: cheese rusks, dips and vegetables, (tiny hamburgers, pizza’s, homemade pastries) and meatballs.

Whether you are preparing sophisticated recipes, such as canapés or just whipping up some enjoyable party food, there are thousands of different types to cater for that special occasion. Classy, yet simple, finding the right recipe can be a challenge.

Traditional Finger Food Recipes

One of the most popular, traditional finger food is the Canape. Canapes are generally made with a bread base, topped with an assortment of small, savory toppings. The bread is cut out into shapes such as squares, triangles, circles and rectangles and then topped with an assortment of different flavors e.g. cream cheese, salmon and parsley sprigs.

The basic Canape is one of many finger food recipes providing an assortment of many flavours.

Recipe for Canapes


4 slices of fresh bread – white, brown rye or pumpernickel,
1 tbsp butter,
¼ tsp salt,
2 parsley sprigs, approximately 1 tsp of savory topping to serve on each canapé, such as:

Cheese spreads, tasty or fancy

Salmon, sardines, crayfish, anchovies, prawns, anchovy paste, crab, oysters, caviar, tuna

Ham, ham paste, pate, continental sausage, chicken

Hardboiled and salted or hardboiled and sieved

Vegetables – cooked or pickled

Asparagus tips, carrots, olives, cauliflower, mushrooms, onions, gherkins, peppers


Cut bread using a shaped cutter. Spread each round with butter. Place small amounts of food on each and decorate. Serve and garnish with parsley sprigs. Bon Appetit!

The Understanding the Importance

Babies are the harbingers of joy for each and every person around them. Even if they are not known, babies on the street make you smile as you tussle their hair and chat up their mothers. The special bond between the baby and their mother is born long before the baby. Sometimes the mother falls in love with the baby even before she conceives. The idea of the baby appeals to her instincts and through the nine months of pregnancy, the baby is no less a part of her than her heart. Babies tend to have this unwritten rule that nothing and no one is to some between them and their mothers. An invisible cord seems to bind them together, no matter how far the mother is from the child. It is, as if through the nine months of forming the baby and the mother have learnt to read each other’s mind, it is a beautiful relationship, something only a mother can enjoy. It is a privilege that the women gets.

This bundle of joy needs to be cared for. It needs to be fed, clothed and kept from harm. Mother’s milk is the best for an infant till six months. According to WHO, the introduction of baby food before six months can lead to iron deficiency in the baby. That is because iron absorbing ability from the mother’s milk in the proximal bowel becomes depressed when the milk comes in contact with other food. Baby foods are now available on the market in many packaging and forms. Be it frozen or fresh, baby food can be bought off shelves in any shopping trip. However, homemade baby food is still preferred in places across the world. Traditionally baby food is a grain mixed with a liquid, such as the bland cereals of Europe. In Africa the babies are first introduced to maize pudding. Gradually mashed fruits and vegetables and normal family food is included in the baby’s diet. Whatever the food be, be sure to take care of the baby, be safe.

Traditional Filipino Food

The artistry that goes with how you package and present food affects how others will receive it. What is pleasant to the eye tends to see the palate. In one small town in the Philippines, where people are known for their sweets and fruit jam, care is taken in wrapping their sweet delicacies.

Raymond Castelo and Luz Ocampo, in Bulacan shared their traditional art. Luz has been known as the “Master in Fruit Carving and Candy Wrapper Making.”

According to Raymond and Luz, “Deliciously sweet!” adequately describes the town’s jam specialties made of pomelo, lime, wax gourd, breadfruit, pineapple, jackfruit, native oranges, and soursop, among others. They are preserved in light transparent syrup, and then stored in glass jars.

The artistry that goes with preparing and packaging them is breathtaking. First, the fruits are made or carved with flowers, leaves, rosettes and varied patterns. They are bottled with the design facing outwards. Imagine a store-shelf, full of jam delicacies. They look to be inviting you in a most fetching manner to crave for such delicacies.

Below, their instruction on how to prepare your own jam and candy.

1. Lime or pineapple jam

Prepare the materials and ingredients. (Lime, pomelo, sugar, fruit caver, jar, kettle, and a medium basin)
Embroider or carve the fruit with your desired design.
Wash the fruit with warm water.
Peel the fruit carefully, and slowly remove the seeds.
Soak in water for one day and one night.
Pour in syrup made from sugar to preserve the fruit.
Store in sterilized jars.

2. Milk candies made from milk and sugar. The candies are not only famous for their taste, but for their colourful, cherry wrappers, as well.

They are wrapped with Japanese paper, which are cut into stars, leaves, flowers or holiday greetings pattern producing a veritable showcase of design and color. The milk candies, which are usually just a little more than an inch long, can be shaped as desired (but commonly the familiar rectangle shape will do). Then they are wrapped in the plain portion of the paper. The long, specially designed, cut patterns are used as the outer covering. The candies can be later displayed on “fiesta” or party tables.

Candy Wrapping Tips from Ramon and Luz:

Prepare the materials needed: Japanese paper, scissors, cutter, pencil
Cut 1/4 and 1/8 sizes of Japanese paper (the 1/4 size the outer wrapper and the 1/8 size the inside wrapper).
Fold the 1/4 size wrapper into four parts, putting aside the 1/8 size.
Draw sketch of your unique design.
Cut the created design carefully.

Arrange and store the stripped designed pieces, that are now ready for use in wrapping the candies/sweets.