Super easy starters for party

1 garlic clove (mashed) 

1/2 teaspoon smoked paprika 

1 pinch salt 

1 cup creamy mayo spread (Classic Flavour) 

1 teaspoon apple cider vinegar 

3 teaspoons tomato ketchup 

1 pinch chilli powder

1 teaspoon salt 

1/2 teaspoon ground black pepper 

1/2 teaspoon paprika 

1/4 teaspoon chilli powder

1 teaspoon salt 

1 teaspoon smoked paprika 

1 teaspoon ground cumin 

2 bay leaves 

3 large potatoes cut into cubes 

2 tablespoons flour 

Oil for frying

Combine mashed garlic, salt and smoked paprika and mix until smooth. Mix in mayonnaise, vinegar, tomato ketchup and chilli powder until combined. Cover and refrigerate dipping sauce. 

Mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon chilli powder together in a small bowl. Set spice blend aside. 

Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low and cover; simmer for 10 minutes. 

Stir potatoes into paprika water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the centre of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes. 

Stir in 2 tablespoons flour into the potato and mix till well-coated. Heat up the oil for frying. Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and drizzle over with dipping sauce.

3 tablespoons roasted garlic cloves 

1/2 chopped red bell pepper 

1/2 chopped onion 

1/2 cup chopped mushroom Creamy mayo spread (sweet chilli) 

Cheddar Cheese 

Tortillas

1/2 cup chopped tomatoes 

1/4 cup chopped onion 

1 mashed garlic 

4 tablespoons lime juice 

Salt to taste 

3 tablespoons coriander leaves

Sauté roasted garlic cloves with the red bell pepper, onion and mushroom till cooked. Set aside.  

Mix the creamy mayo spread with cheddar cheese. Take one tortilla and spread the vegetable mixture on top of it. Place dollops of the mayo-cheddar mixture on the veg mixture. Place another tortilla on top of it. Place in a hot- oiled frying plan and heat through on both sides till the cheese mixture melts.  

For the salsa, mix all the ingredients together well. 

Slice into tortilla into triangular shapes and serve with salsa

1 camembert cheese 

Few roasted garlic cloves 

2 tablespoon honey

Remove any plastic covering of the camembert cheese and place back into the container. Score a cross on the top of the camembert and place the garlic cloves into the scored cross.  

Drizzle with honey. Place in a 200 degree Celsius oven for 10 minutes. Remove once cooked and serve with strips of bread or crackers.

Baguette (sliced in half) 

2 cups canned corn 

3 tablespoons cream cheese 

4 tablespoons Thousand Island Dressing 

2 tablespoons cheddar cheese 

2 tablespoons sliced olives

Mix all ingredients together and spread it over the baguette. Place in a 200 degree Celsius oven for 10 to 15 minutes. Remove. Slice and serve!