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15 Decadent Party Party Foods That Are Sure To Impress

November 7, 2020 by Shellie Wilson

Hosting a dinner party doesn’t have to be complicated and it certainly doesn’t mean you need to serve basic party food. These party foods are a little bit extra special. Bringing a level of decadence to your dinner party. Wanting to host a decedent party but still wanting to use paper plates to reduce your workload? Check these designs out.

Flower Paper plates

Gold paper plates

Art Paper plates

 

Tomato Basil Bruschetta by Foodal tomato basil bruschetta 

Mushroom Paté by Rhian’s Recipes Vegan Mushroom Pâté (GF) 

Salmon Mousse by Mom Foodie Salmon Mousse Recipe – Makes Great Smoked Salmon Appetizers! 

Onion Bhajis by Emma Eats & Explores Grainfree Onion Bhajis 

Mini Bacon and Onion Pasties by It’s Not Complicated Inspiration for the Mini Bacon and Onion Pasties 

Tomato Peach Caprese Salad by Profusion Curry Tomato Peach Caprese Salad 

Goat Cheese and Roasted Fig Tartlet by The Flavor Bender Goat Cheese and Roasted Fig Tartlet 

Onion Patties by It’s Not Complicated Onion Patties – Vegan and Gluten Free 

Spicy Shrimp in Crispy Kataifi Dough by All that Jas Shrimp in kataifi dough 

Bacon Wrapped Water Chestnuts by Simply Stacie Bacon Wrapped Water Chestnuts 

Coconut Macaroons by Primal Edge Health No Bake Keto Coconut Macaroons Recipe 

Prosciutto Wrapped Asparagus by Emma Eats and Explores Prosciutto Wrapped Asparagus 

Rustic Spinach Ricotta Puffs by Her Happy Heart Rustic Spinach Ricotta Puffs (they’re Italian-approved!) 

Cucumber Salmon Bites by Easy Recipes for Busy Moms Cucumber-salmon-appetizer 

Mini Salmon Rissoles with Sour Cream and Attilus Caviar by Greedy Gourmet Mini Salmon Rissoles With Sour Cream And Attilus Caviar – Best Rissoles! 

Looking for more Appetizers? Check out this cookbook The best appetizers 

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Have you read?

How to make Curried Eggs – Classic Curried Eggs with Keen’s Curry Powder

If there’s one recipe that instantly takes me back to the kitchen table growing up, it’s this one—curried eggs made with Keen’s Curry Powder. You know the one—the yellow tin that’s probably still sitting in the pantry at Mum’s house. It’s been a comfort food staple in our family for as long as I can remember.

This is my go-to version. I’ve been making it since I was first learning to cook, and even now, it’s the recipe I reach for when I need something easy, tasty, and satisfying. It’s perfect for a quick dinner, lazy Sunday lunch, or even as a filling for a good old-fashioned sandwich. (Cold curried egg sandwiches? Yes please.)

It’s not fancy. It’s not complicated. But it always delivers.

Ingredients:

  • 6 large eggs 
  • 1 tablespoon butter or mild olive oil 
  • 1 small brown onion, finely chopped 
  • 2 teaspoons Keen’s Curry Powder (adjust to taste), alternative brands here. 
  • 1 teaspoon plain flour (optional, for thickening) 
  • 1 cup milk (or half milk, half cream for a richer version) 
  • Salt and black pepper, to taste 
  • Chopped parsley, chives, or a sprinkle of paprika to serve 
  • Optional: A small squeeze of lemon juice for brightness 

Method:

  1. Boil the Eggs
    Place the eggs in a saucepan, cover with cold water, and bring to the boil. Reduce heat and simmer for about 9–10 minutes. Drain and cool under cold running water. Peel and cut the eggs into halves or quarters.
  2. Sauté the Onion
    In a medium saucepan or frypan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent. Don’t rush this bit—it brings out the sweetness in the onion.
  3. Add the Curry Flavour
    Stir in the Keen’s Curry Powder and cook for another minute until the spices become fragrant. If you like a thicker sauce, stir in the flour now.
  4. Make the Sauce
    Slowly pour in the milk, stirring constantly. Let the sauce simmer for a few minutes until it starts to thicken. Season with salt and pepper. If it thickens too much, just add a splash more milk.
  5. Warm the Eggs in the Sauce
    Gently place the boiled eggs into the sauce. Spoon the curry over them and warm everything through for a couple of minutes. Try not to stir too much—keep those eggs whole and lovely.
  6. Serve and Enjoy
    Serve your curried eggs over rice, mashed potato, or hot toast. Sprinkle with parsley, chives, or paprika for a bit of colour. A tiny squeeze of lemon juice lifts the whole dish beautifully.

Notes from My Kitchen:

  •  Keen’s Curry Powder gives this dish that signature Aussie taste—mild, warming, and full of character. 
  • Great served hot or cold. Leftovers? Pop them into a sandwich with soft white bread and butter. So good. 
  • Add peas, baby spinach, or even a handful of sautéed mushrooms if you want to bulk it out or sneak in some veg.

 

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