8 Easy Snacks for Your Christmas party

Some easy starters to rock your party this holiday season

While hosting Christmas party, it is better to ensure there are a variety of snacks to keep guests’ hunger pangs at bay. Here are a few recipes that should ensure your party is a surefire success.

1.Pineapple and cheese sticks 


  • Cheddar cheese cut into ½ inch cubes
  • Tinned pineapple cut into ½ inch cubes


  • Place the cube of cheese on the pineapple piece and skewer with a toothpick.
  • The bite-size pieces can be arranged on a platter or stuck on a cabbage.

2.Sundried Tomato and Cream Cheese Canapes


  • A bottle of sundried tomatoes in oil
  • A tub of cream cheese (250 gms)
  • Monaco biscuits


  • Arrange a slice of sun-dried tomato on each biscuit.
  • Top it with a tsp of cream cheese.
  • Garnish with a sprig of parsley or coriander.
  • Serve on a decorative platter.

3.Mayo, Tomato and Onion Toasties


  • One loaf of bread
  • 3 chopped onions
  • 3 chopped tomatoes
  • 3 green chilies chopped
  • A bunch of coriander leaves chopped
  • A bottle of mayonnaise


  • Combine the chopped onions, tomatoes, green chili, coriander leaves and mayo in a bowl.
  • Season with salt and pepper.
  • Spread each slice of bread liberally with the mixture.
  • Bake at 180 degrees C for 15 mins or until golden brown.
  • Cut each slice into four pieces and serve hot.

4.Hummus Dip with Toasted Pita Bread


  • 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
  • 4 tsp tahina (available in specialty stores )
  • 2 garlic cloves, crushed
  • 1 tsp salt
  • 6 tbsp extra virgin olive oil (plus extra for drizzling)
  • 3½ tbsp freshly squeezed lemon juice
  • Paprika (optional)


  • Rinse the chickpeas in cold water and tip into the food processor.
  • Add the tahina, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans.
  • Blend in the food processor and slowly pour in the oil.
  • When the mixture is fully combined and smooth, spoon into a serving bowl.
  • Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas.
  • Sprinkle with paprika and finely chopped coriander or parsley leaves, for color.
  • Serve with toasted pita bread triangles or bread bites.

5.Sausage Rolls


  • Pork or chicken sausages
  • Ready-made puff pastry


  • Preheat the oven to 180°C.
  • Lay each sausage on a piece of puff pastry.
  • Roll and fold the pastry around the sausage.
  • Brush the top with beaten egg yolk.
  • Using a fork, seal the edges and trim any excess pastry.
  • Place on a baking tray lined with greaseproof paper.
  • Bake for 15-20 minutes or until the pastry is puffed and golden brown.

Tip: If the sausages are big they can be cut into smaller pieces before rolling in the pastry.

6.Chicken cutlets

These cutlets are flavored with oriental spices.


  • 400 gms chicken mince
  • Two bunches spring onions
  • Coriander leaves – a handful
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 red chili seeded and chopped
  • 1 celery stalk finely chopped
  • 1 slice of bread crumbled fine.
  • Flour seasoned with salt and pepper
  • Oil for shallow frying


  • Finely chop the spring onion and the coriander. Mix in a bowl with the spices, chili, celery and the bread crumbs. Add the mince and mix well by hand.
  • Season with salt and pepper.
  • Cover with cling film and leave to rest for 20 minutes.
  • Shape the mixture into flat cakes
  • Shallow fry until golden brown and cooked through.

7.Fish Tempura with Garlic Dip


 For the Fish Tempura

  • 500 gms firm white fish fillet
  • 180 gms plain flour
  • 80 gms corn flour
  • 350 ml soda water
  • Oil to deep fry

 For the dip

  • ½ cup mayonnaise
  • 1 garlic clove peeled and crushed
  • Salt and freshly ground black pepper to taste.

To serve, combine all ingredients.


  • Cut the fish into bite-size strips.
  • Add the flours to a bowl.
  • Stir in the soda water to make a light batter.
  • Heat oil in a deep pan. Dip the fish into the batter and deep fry until golden brown, for about 5 minutes.
  • Remove with a slotted spoon and drain on paper towels.

Serve the fish tempura with the garlic dip.

8.Chilli Chicken Bites


  • ½ kg boneless chicken cut into bite-size pieces.
  • ½ cup curd
  • 4 tsp ginger garlic paste
  • 2 tbsp soya sauce
  • 1 tbsp vinegar
  • 1 tsp chili powder
  • A few drops of red coloring (optional)
  • Salt to be added only if necessary
  • Finely chopped spring onion greens for decoration.


  • Chicken to be marinade for 2 hours with the above-mentioned ingredients.
  • Heat oil in a pan and sauté the chicken in it.
  • Cover with a lid and cook until done.
  • Serve the bite-size pieces of chicken skewered with toothpicks on a platter.
  • Garnish with some finely chopped spring onion greens.



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A tourism professional for 20 years, I was forced to take a sabbatical when my husband moved jobs. It turned out to be a blessing in some ways. I now exult in the luxury of time as my much-loved career had taken precedence over my family, home, health and friends. Slipping with ease into the role of domestic Goddess has not been easy. Mundane chores bore me to tears. Long distance parenting is what I enjoy the most- conversations with my 28-year-old son and 23-year-old daughter - lecturing them, cajoling them, scolding them and above all being a friend to them. My cat Kaddy and dog Zsa Zsa are my silent companions during the day, providing unconditional love in abundance. Pets are great stress busters provided you have systems in place for their care. Exercise is an integral part of my day, be it the gym or yoga. Bollywood dance classes are my passion. I have a confession to make - this Auntyji loves to dance :-)