Cuisine - Finger food recipes http://cuisine.com.au/recipe-finder/finger-food-recipes Try our tasty appetiser recipes to help get your party started. en-au Potato galettes http://cuisine.com.au/recipe/Potato-galettes These versatile cakes are good served warm topped with smoked salmon, or with a grilled goat's cheese topping, or alongside breakfast eggs as a superior hash brown.They can also be made a day before a party and then rewarmed in a moderate oven for 5 minutes. Broad bean dip http://cuisine.com.au/recipe/broad-bean-dip Broad beans are one of the few ingredients that seem to have defeated those who would make everything available all of the time. They are a springtime treat and by late spring have become fat and mealy. One of the loveliest springtime dishes is a combination of early spring vegetables, each cooked for just the right time to be tender and then brought together with a knob of butter and some freshly chopped herbs. Quail eggs with hazelnut dukkah and herbs http://cuisine.com.au/recipe/Quail-eggs-with-hazelnut-dukkah-and-herbs Any version of the groaning board - by which I mean plenty of food laid out in an attractive manner - speaks of generosity and hospitality. Pork and shiitake mushroom shu mai http://cuisine.com.au/recipe/pork-and-shiitake-mushroom-shu-mai Grilled summer vegetable packets http://cuisine.com.au/recipe/grilled-summer-vegetable-packets Christoforos Peskias, 48 The Restaurant, Athens. Pizza with taleggio, prosciutto and pear http://cuisine.com.au/recipe/pizza_with_taleggio_prosciutto_and_pear Taleggio is a washed rind cheese made in Italy. Slightly salty and creamy, with a buttery texture, the natural rind is also edible and contributes to its distinctive flavour. Crostini with tuna and olives http://cuisine.com.au/recipe/crostini_with_tuna_and_olives When he entertains at home, Maiale serves pasta, such as spaghetti and mussels. But home - like A Tavola - is about more than just pasta. Guests are also served three types of crostini and pandoro cake with fresh cherries and mascarpone. Grilled prawn skewers http://cuisine.com.au/recipe/grilled_prawn_skewers I remember buying these in Istanbul from a food stand beside the Bosphorus and adapted it from a similar recipe in Marcella Hazan's The Classic Italian Cookbook. Savoury bread and butter pudding http://cuisine.com.au/recipe/savourybread_and_butter_pudding We bake this in individual serves at our Armadale shop in a paper muffin tin. At home, I bake it in my lasagne dish and serve it lasagne-style in square slabs. Instead of tomatoes, try peas, fetta and chives - and reduce the bread; tuna, sweetcorn and cheddar; or strips of roasted red pepper, pitted black olives and fresh goat's cheese. Curried lamb and winter vegetable pasties http://cuisine.com.au/recipe/curried_lamb_and_winter_vegetable_pasties Blind-baking pastry: For a better result when blind-baking pastry, take two lengths of foil, fold double, spray underside with olive oil and place foil on top of pastry shell. Push foil firmly into base and sides of pastry; this will help it cling to shape of pie plate and prevent shrinkage. Trim foil until it is 3cm above pastry top, curving it inwards slightly. Add rice to weigh pastry down and push again into corners of pie plate. Ensure there is less rice in the dish centre. This will help pie shell cook evenly.