Ina Paarman | Sweet Potato Crisps
Make your own healthy crisps. Not only is it a big saving, but sweet potato is good for you as well. The secret is to slice the vegetables very thinly, almost ‘see through’.
Ina Paarman | Egg and Tuna on Rye
Assemble just before serving to prevent the bread from going soggy.
Ina Paarman | Mini Pesto Tarts
Colourful and appetising is a good way to describe these little tarts. The pastry can be baked well in advance and the garnishes added near serving time.
Ina Paarman | Fresh Sweetcorn Fritters
A great tradition, straight from the South African farm kitchen. Rave reviews all round! This will become one of your all-time favourite traditional South African treats.
Ina Paarman | Salmon and Cucumber on Rye
Thin slices of rye bread, spread with cream cheese and topped with smoked salmon trout, cucumber ribbons and salmon roe is about as classy as it gets.
Ina Paarman | Triangular Sandwich Platter
Freshly made sandwiches will always be in demand!
Ina Paarman | Popcorn Cones with Flavoured Butter
Buy a good quality popcorn. Avoid microwave popcorn for this recipe.
Ina Paarman | Savoury Tartlets with Olive Oil Pastry
This crispy olive oil pastry offers a cholesterol free alternative to regular pastry. Adjust the oven rack to the middle position. Preheat oven to 200°C. Cut pastry rounds with a biscuit cutter (6 cm, in diameter) to fill 3 mini muffin pans. Press pastry circles into pans to fit snugly. Prick bottoms lightly with the prongs of a fork. Refrigerate for 30 minutes. Bake blind for ±10-15 minutes.
Ina Paarman | Snack Size Boboties
These tiny intensely flavoured traditional boboties are always a hit! We baked them in mini muffin pans or for bigger snacks use regular muffin pans. Beg, borrow or steal pans from your friends, we had six pans and it really simplified the baking.
Ina Paarman | Savoury Envelopes (Bondeltjies Wasgoed)
Cape traditional fare at its best! My first choice when catering for a finger supper or drinks party.
Ina Paarman | Tortilla Bites
Tortilla or potato pancakes are the most popular appetiser served in Spanish bars. They can be made in advance and served at room temperature or reheated. I've baked them in a muffin pan.
Ina Paarman | Mini Mushroom Tarts
Finger supper? Cocktail snacks? Look no further than these delicious little mushroom tarts.
Ina Paarman | Sweet-Salty Roasted Nuts
There are all kinds of tricky recipes for glazed nuts that involve deep-frying. We’ve come up with a simple way to make them in the oven. The secret is the egg white, which helps the seasoning and sugar to adhere and adds an attractive glazed finish. Serve as a cocktail, snack or tossed into salads
Ina Paarman | Chickpea and Coconut Trail Mix
A great addition to any lunch box or camping trip. Good to eat and good for you.
Ina Paarman | Honey Roasted Nuts and Pretzels
One of those ‘sort of’ healthy snacks that you cannot stop eating. Store in the freezer for maximum freshness if making in advance.
Ina Paarman | Cheese Straws
Nobody can resist crispy cheese straws, fresh out of the oven. A far cry from the stale shop-bought ones. Try them, they are dead easy to make and bake.