If you are planning a party or function for Christmas, birthdays or any reason, instead of worrying about food preparation, decoration and not to mention the cleaning up that follows - DIAL-AN-ANGEL can help. We have experienced and reliable Angels to assist with any aspect of party preparation and, of course, tidying up afterwards.

Contact us now to find out how we can help or visit our Home and Corporate Functions page to read about the range of services we offer.

If you are running out of new and exciting recipes, see if any of the following tickle your tastebuds. 

Dessert recipes

Party recipes 

Kids recipes

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Try something a little different with your desserts

Frozen berry Pudding

Ingredients

• 3 eggs
• 2 egg yolks
• ½ teaspoon vanilla extract
• 1 cup (220g) caster (superfine) sugar
• 3⅓ cups (500g) frozen mixed berries, such as blueberries, raspberries and strawberries
• 1¾ cups (435ml) pouring (single) cream

Frosted cherries

• 1 cup (150g) cherries
• 1 eggwhite
• caster (superfine) sugar, to coat

Place the egg, yolks, vanilla and sugar in a heatproof bowl placed over a saucepan of simmering water and beat with a hand-held beater for 4-5 minutes or until heated and frothy. Remove from the heat and beat until pale and thick. Gently fold through the berries. Set aside.

Beat the cream in an electric mixer until very soft peaks form. Gently fold the egg mixture into the cream until just combined. Spoon into a round pudding bowl, cover and freeze for 4-6 hours or until firm.

To make the frosted cherries, brush cherries with the eggwhite and roll in the sugar. Place on a baking tray lined with non-stick baking paper and a layer of sugar until set.

To serve, remove pudding from freezer and dip tin in hot water to loosen. Invert onto a plate, turn out and serve with frosted cherries. Serves 6-8.

http://www.donnahay.com.au/recipes/entertaining/celebrate/frozen-berry-pudding

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Planning a party? Why not serve up these delicious treats?

Festive Savoury Tartlets

Ingredients

• 2-3 tbs chilli jam
• 12 mini pastry tartlet shells
• 150g soft, herbed goats' cheese
• 12 cherry tomatoes, sliced
• 12 small basil leaves, to serve

Place a small amount of chilli jam in the base of each tart shell. Cover with goats' cheese, spreading smoothly with a palette knife. Place one or two slices of tomato on top, sprinkle with sea salt and black pepper and garnish with a basil leaf. (Serve soon after making or the pastry will soften.)

Notes: These mini pastry tartlet shells are wonderful to have on hand for Christmas drinks. Other fillings could include caramelised onion and goats' cheese; a soft chicken liver pate; or simply pesto. They are also great served sweet with either mincemeat or lemon curd.
http://www.taste.com.au/recipes/5495/festive+savoury+tartlets

Zucchini and Haloumi Fritters

Ingredients

• 300g (about 6-8) zucchini
• 1 onion, grated
• 250g haloumi cheese, grated
• 75g (1/2 cup) plain flour
• 2 tsp grated lemon rind
• 2 eggs
• 1 tbs chopped fresh dill
• Light olive oil, to fry
• Sea salt, to serve
• Aioli, to serve

1. Coarsely grate the zucchinis, then squeeze out as much liquid as possible. Place in a bowl and add the onion, haloumi cheese, flour, lemon rind, eggs and dill. Season with salt and black pepper and stir to combine. Form the zucchini mixture into about 25 bite-size patties. Refrigerate for 30 minutes to firm.

2. Heat the oil in a frying pan over medium heat and fry, in batches, for 1-2 minutes each side until golden. Drain on paper towel.

3. Serve the fritters warm with the aioli and a little sea salt

http://www.taste.com.au/recipes/6806/zucchini+haloumi+fritters

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Easy & fun recipes for your kids 

Gingerbread Men

Ingredients

• 150g butter, chopped
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup honey
• 1 teaspoon bicarbonate of soda, sifted
• 1 egg, lightly beaten
• 1 tablespoon ground ginger, sifted
• 1 teaspoon mixed spice, sifted
• 1/2 teaspoon baking powder, sifted
• 3 cups plain flour, sifted
• milk chocolate bits, to decorate

Royal icing

• 1 eggwhite
• 1 1/4 cups pure icing sugar, sifted
• 1/2 teaspoon lemon juice

Place butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Transfer to a large, heatproof bowl. Cool.

Stir in egg, ginger, mixed spice, baking powder and flour until combined. Divide dough in half. Shape into discs. Cover with plastic wrap. Refrigerate for 1 hour or until firm.

Preheat oven to 180°C/160°C fan-forced. Grease 3 baking trays. Line with baking paper. Roll 1 dough disc between 2 sheets of baking paper until 3mm thick. Using a 7cm gingerbread man cutter, cut shapes from dough, re-rolling dough scraps. Place, 2cm apart, on prepared trays. Repeat with remaining pastry disc.

Bake, 1 tray at a time, for 8 minutes or until just firm to touch. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.

Make icing: Using a fork, beat eggwhite in a bowl until foamy. Gradually beat in icing sugar until combined. Stir in lemon juice. Spoon icing into a snap-lock bag. Snip off 1 corner. Decorate gingerbread men with icing and chocolate bits. Set aside for 20 minutes or until set. Serve.

Notes

If dough is a little soft once rolled out to desired thickness, return to the fridge for 10 minutes to firm.

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Enjoy! And remember everything tastes better when someone else is cleaning up!

Do you have a favourite recipe you'd like to share? Email us the details and we will post them here.