Aperitifs

Here come the Aperitifs!

It is so simple to put together and does not cost very much. Plus if you have a fridge full of bits and bobs, this is the best way to clean it up and make it into something.

We usually have maybe 2 or 3 of the following but if you are looking to have this as a more substantial alternative to a big supper I say go for 5 to 6:
- meat plate of assorted cured meats (bits of salami, ham, pepperoni - if you only have a few slices of each in your fridge, that's fine, just whack it all on one plate to create the illusion that you have a load more than you actually have)
- humus on torn up bread (your half a tub of humus on a few torn up pieces of crusty bread and just to jazz it up, drizzle some olive oil followed by cayenne pepper just to liven it up a little)
- the old faithful, crisp, nuts and olives
- cheese (great to use up bits of cheese you have lying around in your fridge just place it on a nice board/plate with some crackers, nuts and honey)
- slices grilled aubergine and courgette with ricotta, lime and chili stuffing
- cooked prawns marinated in olive oil, garlic and chili on cocktail sticks
- pate (of any kind) on blinis or toast - for colour, garnish with some parsley or chives
- smoke salmon (or smoke salmon trimmings - cheaper option) seasoned with pepper lime and chives on toast
- carrot, pepper, celery sticks served with yogurt and mint dip
- mini sausage rolls with ketchup
- Spanish tortilla
- hard boil eggs in quarters with 1000 island dip


The tip is to:
- use your imagination and common sense. If you have 3 different kinds of greens in your fridge (i.e. green beans, parsley leaves and half a bag of salad) - just blanch the beans in hot water, cut it up, mix it in with the parsley leaves (no need to dice or slice) along with the salad and you automatically have a bowl of salad - drizzle olive oil before serving
- Don't be afraid to mix things up. i.e. if you feel one ingredient will go nicely with another, just go for it! if you are unsure mix the two or 3 in a small dish for yourself to try and see how it goes.
- use small bowls/ plates - for your dips, 1 plate for meats, 1 for bread etc. to create the illusion that you have enough for your guest to go hhhmmm... you wish not for them to think there isn't enough to go around
- have napkins ready made available and some cocktail sticks for those who are not comfortable to eat with their hands
- Drizzle olive oil to create a nice welcoming glow and some sea salt for an extra seasoning

I really could go on but a big aperitif session is a great way to clean up your fridge. It was time you finally finished that bit of humus you had last night and the pieces of bread that will go out of date in a few days or even the yogurt you had left from 2 days ago.

I leave you to consider cleaning your fridge with some scrumptious bites! good luck! xx