Wonderful World of Parties

THE WONDERFUL WORLD OF PARTIES

FRIENDS, FAMILY, FUN

* PARTY PLANS FROM DAWN ’TIL DUSK

* DÉCOR TIPS TO SET THE SCENE

* MENUS FOR EVERY TASTE

* SECRETS TO THE PERFECT BRAAINovember 2013

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RECOGNISED BY THE CANCER ASSOCIATION OF SOUTH AFRICAAS PROTECTION AGAINST THE HARMFUL EFFECTS OF THE SUN

RECOGNISED BY THE CANCER ASSOCIATION OF SOUTH AFRICAAS PROTECTION AGAINST THE HARMFUL EFFECTS OF THE SUN

Welcome to the wonderful world of party – now get ready for a whirlwind extravaganza from morning to night. Starting with a scrumptious brunch tea party, we set out a candy-striped table

under a big leafy tree, laden with bubbles, cupcakes, teapots and sweet touches. Little girls will be in heaven!

Next up is a pool party in the blazing sun – bright colours and refreshing drinks are the order of the day. We show you how to put it together, from clothing and gear to snacks and entertainment.

Finally, it’s time to top it all off with a chic evening do, complete with cocktails and sophisticated nibbles.

So what are you waiting for? Let’s get the party started!

With love from the PnP party team, xxx

PUBLISHED ON BEHALF OF PICK N PAY BY JOHN BROWN SOUTH AFRICA

Featured PnP General Merchandise products are available nationwide at Hypers and selected Supers, unless stated otherwise. Can’t fi nd these products? Call PnP’s customer care line on 0800 11 22 88.

04 Sweet as pie

Wake up to a little whimsy with a sumptuous tea party.

08 Breakfast bliss

Get the kids involved and cook up the morning feast.

14 It’s a fi esta!

Celebrate summer with a laid-back afternoon party.

18 Mediterranean

magic

Win your guests over with fresh, fl avoursome food.

20 Fire it up

Braai like a champion.

26 Sunset vibes

Welcome the evening with a drink in hand.

32 Cocktail party

Pair the perfect fi nger food with your cocktail creations.

EHALF

il

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4 | PnP Party Nov 2013

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1 Serene garden setting

2 Pretty pink or lace dress

3 Fresh juice and tea

4 Cakes galore

5 Sweet smiles

Sweet as pie

Tea party essentials

things pink for the most delectable brunch

Dress your table with fl owers, candy stripes and all



Fresh startKickstart the day with coffee, tea or juice – whatever you choose, PnP has you covered

1 PnP rooibos tea 2 PnP 100% South African Gold tagged tea bags 3 PnP orange juice 4 PnP instant coffee granules 5 PnP organic rooibos in grape, apple and vanilla fl avours 6 PnP mocha java blend 7 PnP 100% juice blend smoothies in guava & strawberry and pineapple fl avours

The little ones will love the cute illustrations on the box – and, of course, the fruity fl avours.

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Get going with a crisp glass of OJ – it’s just

the thing for a sunny spring morning.

Tea is both

refreshing

and relaxing

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PnP Party Nov 2013 | 7

Morning Party

1 DARLING DETAILS

Print out guest names and slide them into ornate fans asplace cards.

2 FEMININE TOUCH

Make unique place settings by matching crockery with pretty napkins and tying your cutlery with ribbons.

3 SIMPLY THE BEST

Bring out your old silverware and use as fl ower vases for a glamorous vintage feel.

4 GIFTS FOR GUESTS

Make favours for guests by fi lling jars with sweeties and topping them with fabric-wrapped lids.

Get a little crafty with these delightful table setting ideas

Tabletop designs

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YOGHURT, FRUIT AND MUESLI BRÛLÉE

4 apples, peeled and cored

1 packet (350 g) frozen mixed berries3 PnP star aniseBrown sugar to taste

1 large tub (1 kg) Greek-style yoghurt

SERVES 8

Place apples, berries, star anise,

and sugar in a saucepan, and

simmer gently until berries release

juices, apples are tender, and liquid

has thickened slightly.

Spoon mixture into a large trifl e

dish, or 8 heat-proof ramekins.

Top with generous layer of yoghurt.

Sprinkle over even layer of brown

sugar and blowtorch or grill until

sugar has melted and caramelised.

Serve immediately.

Breakfast blissGive the most important meal of the day a fresh spin with these party-perfect recipes



Morning Party

1 packet (250 g) PnP vine tomatoes1 packet (250 g) PnP yellow cherry tomatoes2 PnP Finest kumatoes, cut

into wedges

1 packet (about 500 g) PnP

pork chipolatas2 Tbsp (30 ml) chopped thyme4 cloves garlic, smashed

Salt and milled pepperGlug of olive oil

SERVES 4–6

Spoon a dollop of tomato sauce

and cream into each pepper, then

crack in an egg.

Scatter over a little cheese, and

bake for 10 minutes.

Serve immediately with fresh

crusty bread.

ROASTED CHIPOLATAS AND MIXED TOMATOES

Preheat oven to 200 ̊C.

Toss all ingredients in a roasting

pan until well coated.

Roast for 15 minutes, or until

sausages are cooked through.

Serve with eggs and crusty bread.

TASTE TIP

* Drizzle a light touch of balsamic vinegar over the tomatoes before roasting to add extra fl avour.

PnP

You can’t

go wrong

with quality

basics

4 peppers, halved and seeded

Olive oil

Salt and pepper1 jar (350 g) PnP fi nest tomato and

basil pasta sauce½ tub (125 ml) thick cream½ cup (125 ml) grated parmesan8 jumbo eggs

SERVES 4–8

Preheat oven to 180 ̊C.

Place peppers on a roasting tray,

then drizzle with oil and season.

EGGS BAKED IN PEPPERS


10 | PnP Party Nov 201310 | PnP Party Nov 2013

Baking greatsPnP has everything you need to make a creation fi t for a true princess

PnP’s free-range eggs are laid by happy, healthy hens.

Tea parties are the peak of

genteel indulgence.

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BAKES FOR KIDS

1 PnP castor sugar 2 PnP free-range eggs 3 PnP icing sugar 4 Nicoletta angel drops, “bling” sugar balls, and cake crystals 5 Rolling pin, R159.99 6 Cookie cutters, R44.99 7 PnP raspberry and blackcurrant jam

PEANUT BUTTER AND JAM ROLL-UPS

Spread 1 roll (400 g) puff pastry

with ½ cup (125 ml) each peanut

butter and strawberry jam. Reroll into a log and cut into slices 1cm

thick. Bake in a lined baking tray

for 15 minutes at 180 ̊C, or until

cooked through. Dust with icing

sugar and serve.

EASY CAKE POPS

Remove crust from 1 madeira cake.

Crumble cake and mix in ¼ cup

(60 ml) Pillsbury vanilla icing. Roll into balls and insert a stick into

each. Refrigerate to set. Melt 2

slabs (160 g) white chocolate in a

bowl over boiling water. Remove

sticks from pops, dip stick-ends in

chocolate, and reinsert. Coat pops

in chocolate. Refrigerate to set,

then decorate with sweets or icing

sugar fl owers.

CHEESE SCONES

Rub together 2 cups (300 g) self-

raising fl our, a pinch of salt and 1/3 cup (80 ml) butter. Mix in 2/3 cup

(180 g) grated cheddar and an extra

pinch of salt. Whisk 1 extra-large

egg with ½ cup (125 ml) milk. Fold

everything together lightly. Tip onto

fl oured surface and cut rounds out

with a 5 cm cookie cutter. Bake for

10–15 minutes, or until just cooked.

Serve warm with jam and butter.



Little ones will love making these treats as much as they’ll enjoy eating them.

RAINBOW MERINGUES

Preheat oven to 130 ̊C. Whisk

3 egg whites until they form soft

peaks. Add a pinch of salt, and 2/3 cup (180 g) castor sugar a spoonful

at a time. Whisk until all sugar has

been incorporated and meringue is

thick and glossy. Divide into three

bowls and swirl a few drops of

food colouring through each bowl.

Place dollops of meringue mixture

on greased and lined baking tray

(sprinkle with edible glitter if you

like) and place in oven. Reduce

temperature to 110 ̊C and bake for

1 hour. Remove and allow to cool.



CHERRY AND COCONUT LOAF½ cup (125 ml) butter½ cup (125 ml) castor sugar2 extra-large eggs½ cup (125 ml) desiccated

coconut1 cup (250 ml) self-raising fl our1 punnet (about 120 g) cherries,

halved and stoned

1 tsp (5 ml) almond essence

MAKES 1 LOAF

Preheat oven to 180˚C.

Grease and line a 25 cm loaf tin.

Cream butter and sugar, then

add eggs one at a time.

Add almond essence and beat

mixture well.

Fold through coconut and fl our;

once combined, fold in cherries.

Spoon into prepared loaf tin

and bake for 35–40 minutes, or

until a skewer comes out clean.

Remove from tin and allow to

cool on a rack.

Ready, steady, cookPnP’s checklist for kitchen tools and bakeware

1 Pyrex measuring jug, R149.99 2 Glass dessert bowl, R29.99 3 Prestige 240 mm springform cake pan, R99.99 4 PnP 12-piece crockery set, R99.99 5 Russel Hobbs juicer, R599.99 6 Eetrite 16-piece cutlery set, R199.99 7 Anzo kitchen tool set, R399.99

Juicers are becoming more and more popular, thanks to the huge health benefi ts of fresh juice. Supercharge your nutrient intake and kickstart your metabolism by throwing in all your favourite fruit and veg.

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Give your culinary creations pride of place with PnP’s classic set of pristine white crockery.



Morning Party

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Dress your tots in these cute Pick n Pay buys

Get the look

A girl can

never have

too many

dresses!

1 REAL girls’ printed fl ip-fl ops, R39.99 2 REAL denim top, R99.00 3 REAL tiered skirt, R59.99 4 REAL Pink pumps, R59.99 5 REAL boys’ tee, R29.99 6 REAL girls’ tee, R29.99 7 Summer dress, R129.90 8 Polka dot shorts, R99.99 9 Pink anglaise dress, R139.00

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1 Friends and family

2 Snacks and drinks

3 Cool tunes

4 A hot bikini

5 Sun, sun, sun!

Pool party essentials

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It’s a fiesta!with frozen treats, cocktails and

impromptu poolside gatherings

Savour the sunny season



Want to shake up the perfect cocktail or drink? PnP has what you need

1 Smirnoff Ice Double Black 2 Flat Roof Manor sauvignon blanc 3 Mainstay cocktail boxes 4 Brewers & Union craft lagers 5 Hansa Marzen Gold and Pilsener 6 Bavaria light beer 7 Coloured glasses, R29.99

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Mainstay cocktail boxes make cocktail mixing oh-so easy. The range includes some of the most popular cocktail fl avours, including strawberry daiquiri, mojito and piña colada; mix them up, freeze them for slushy drinks, and reseal them when you’re done. Drink up!

GREAT IDEA

Throw a beer tasting for your friends witha selection of local and imported beers. Don’t forget to keep a few non-alcoholic versions on hand for those who don’t partake.

Coloured

glasses add

a touch

of fun

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Happy hour


Noon Party


1MELTING MOMENTS

Freeze your own fl oral ice cubes and wow your guests. Set the ice cubes in two stages to stop the fl owers from fl oating to the top, and remember to use expressly edible fl owers to avoid any chemicals.

2 IT’S A WRAP

Make fun cutlery sets by threading Life Savers through twine and tying them around bold serviettes.

3 MESSAGE ON A BOTTLE

Paste strips of wrapping paper around water bottles to give them an updated twist.

4 TOP IT OFF

Cut out colourful prints of butterfl ies or fl owers, punch a hole through the middle, and slide them onto straws for a festive touch.

Bright ideas for outdoor entertaining

Cheers to you!

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BUTTER BEAN HUMMUS WITH FLATBREAD

2 cans (400 g each) butter beans, drained

1 clove garlic¼ cup (60 ml) tahini¼ cup (60 ml) cold waterJuice of 1 lemonPinch of smoked paprikaOlive oilSalt and milled pepper

SERVES 6–8

Place ¾ of butter beans in blender

with all remaining ingredients and

blitz until smooth.

Season and spoon mixture into a

shallow bowl.

Heat a glug of oil in a pan and

fry remaining butter beans with

a pinch of smoked paprika, then

spoon over hummus.

Drizzle with a little olive oil and

serve with fl atbread.

Mediterranean magicDish up the robust fi nger-lickin’ fl avours of summer

Other great dips to try with this menu are traditional hummus, tzatziki and taramasalata.


Noon Party


MOROCCAN CHICKEN ON THE BRAAI

2 free-range chickens,

spatchcocked

¼ cup (60 ml) harissa¼ cup (60 ml) Greek yoghurtJuice and grated peel of 1 lemon

(plus extra for serving)

Salt and milled pepper

SERVES 8

Place chickens on a large roasting

tray. Mix remaining ingredients and

rub all over chickens.

Preheat oven to 180˚C and par-

cook chickens for 30 minutes, then

remove and set aside.

Continue cooking chickens

over medium-hot coals, turning

occasionally, until juices run clear

and chickens are cooked through.

Squeeze over a little more lemon

juice and serve.

Toss ribs in lemon juice and peel,

and add a glug of olive oil.

Mix spices and scatter over lamb.

Cook lamb over medium-hot coals

until fat has rendered and ribs have

turned crispy.

Drizzle over a little honey (but not

too much).

Serve hot with tzatziki.

TASTE TIPS

* Chicken dries out easily, so take care not to overcook it on the braai.

* For added fl avour, let the chickens marinate for up to six hours before.

LAMB RIBS WITH ZA’TAR RUB

1.5 kg lamb ribsJuice and grated peel of 1 lemonOlive oilHoney for serving

PnP tzatziki for serving

For the za’tar2 Tbsp (30 ml) sesame seeds1 Tbsp (30 ml) each dried

oreganum and marjoram1 Tbsp (15 ml) ground cumin2 tsp (10 ml) sea-salt fl akes

SERVES 4–8



CHICKEN WINGS

1 packet (about 500 g) free-

range chicken wings

For the basting2 Tbsp (30 ml) coconut milk2 Tbsp (30 ml) honey2 Tbsp (30 ml) curry powderSalt and pepper

SERVES 6 AS A SNACK

Cut wings into winglets and

discard tips.

Baste wings with sauce.

Cook in oven at 200 °C, basting every 10 minutes, until cooked

through and sticky.

Fire it upFor fl aming good food follow these hints and tips

Let there be light

1Use PnP’s green fi relighters to get your braai going;

alternatively, use a mixture of newspaper and small sticks to help ignite bigger logs.

2 Make sure your pieces of wood are all the same size;

that way they’ll burn at the same rate and settle down into uniform coals without scorching patches of fl ame.

3 For a quick fi re, opt for briquettes or charcoal.

4 Always braai in a safe area, well clear of overhanging

foliage and away from where people walk.

SOAK IT UPCreating a great marinade is equal parts art and alchemy – and with PnP’s ready-made blends you’re guaranteed perfection.


Noon Party


Fire starters

Get a fi re going with PnP’s charcoal and fi relighters, and you’re set to sizzle.

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1 PnP charcoal, R33.99, PnP fi relighters, R11.99 2 PnP wood-handled BBQ tongs, R59.99 3 PnP aluminium BBQ tongs, R79.99 4 PnP nylon basting brush, R29.99 5 Metalix adjustable braai (60×45×21 cm), R499.99 6 PnP braai grid box (41×31 cm), R119.99

1Meat should be at room temperature before it hits

the braai – this will allow for more even cooking.

2 Do not salt meat or marinate in a salty

mixture too long before cooking, as this draws out essential juices.

3To prevent your meat from losing tasty

juices, don’t pierce it with sharp tongs or braai forks.

4 For slow cooking – like potjies, pot-bread and

chicken – make sure coals are low and steady, and add more coals as you go. If they’re too hot, the food may burn or catch fi re.

5 For fast cooking – like steaks and chops – coals

should be hot enough to sear the meat on the outside before overcooking it. If they’re too cold, the meat will end up dry and unappetising.

The offering

Braais are

perfect for

veggies

too

Light up your menu with

PnP’s selection of braai basics



Noon Party

Mix tomato juice with worcestershire sauce, vodka, a dash of tabasco, and a sting of salt and pepper in a highball glass over ice cubes. Garnish with a celery stalk and lemon, and voilà: the perfect brunch-time bloody Mary.

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Slap a couple of pita breads on the braai to crisp their crusts and imbue them with a smoky fl avour – then let your guests stuff them to bursting with the works.

Grill up a

few kebabs

to whet

appetites

1 PnP chicken kebabs in peri-peri and BBQ marinades 2 PnP lemon juice 3 PnP pita breads 4 PnP butter beans 5 PnP salad dressings 6 PnP rocket salad 7 PnP salt-and-vinegar-fl avoured potato snacks

JEWELLED TABBOULEH1 clove garlic, crushed

½ cup (60 ml) each lemon juice

and olive oil1 tsp (5 ml) each cumin, cinnamon and paprika1½ cup (375 ml) each couscous

and boiling water1/3 cup (80 ml) each chopped fl at-leaf parsley, mint, spring onion and coriander3 tomatoes, seeded and diced

1 cucumber, seeded and diced

½ packet (50 g) toasted almonds, chopped

1 packet (100 g) PnP pomegranate rubiesSalt and milled pepper

SERVES 6–8

Mix garlic, lemon juice, spices and

olive oil in a bowl. Set aside.

Pour water over couscous, cover,

and allow to stand for 20 minutes

before fl uffi ng with a fork.

Toss with dressing and other

remaining ingredients, and season

to taste.

ThereinforcementsThe show simply can’t go on without a delicious array of salads and snacks

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1 Coloured cube candleholders, R14.99 2 Grill brush, from R29.99 3 PnP melamine serveware, R39.99 4 REAL beach towel, R39.99 5 PnP beach umbrella, R79.99 6 Campers Collection 36 cm kettle braai, R129.99 7 25L freezer tote, R89.99 8 Anzo six-piece steak knife set in holder, R229.99

Lazy daysWhen it comes to poolside lounging, PnP has it taped

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Look out for PnP’s range of fantastic plastic serveware – from plates, trays and bowls to platters

of various sizes, all in fresh patterns and colours. Perfect for

any occasion, indoor or outdoor!

Small enough to transport to an impromptu party!

TOP TIPS FOR SUMMER PARTIES

* Remember to rinse your cooler box and let it air-dry after use to prevent odours.

* Clean your braai grill with a wedge of lemon or half an onion just before you start cooking your meat.

* Add a drop of citronella oil to your candles to keep away the mozzies – or look for ready-infused citronella candles.

* Make sure your patio cushions and umbrellas are thoroughly dry before you store them to prevent mildew.

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Noon Party

1 Cherokee vest, R55.90 2 Maui & Sons boardshorts, R109.90 3 Maui Girl block-stripe swimsuit, R169.90 4 Flip-fl ops, R29.99 5 REAL shirt, R99.99 6 Cherokee denim shorts, R149.90 7 Bikini top, R99.99, bikini bottom, R89.99

Get the lookStay cool in more ways than one with PnP’s selection of summer threads

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is an absolute hit!

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Make a

statement

with bold blue

stripes

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This block-stripe swimsuit


1 A warm summer’s night

2 Flickering candles and lights

3 A selection of wine and cheese

4 Your favourite glassware

5 Laughter and good times

Soiree essentials

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Sunset vibeswear for an elegant evening under

shimmering lights

Bring out your fi nest party



Wine and dineImpress your guests with a selection of fi ne wines, spirits and after-dinner drinks

1 Graham Beck brut rosé, Pongracz MCC, Graham Beck brut 2 Glass tumblers, R39.99 3 Frangelico hazelnut liqueur 4 Olmeca reposado tequila 5 Bormioli ice bucket, R29.99 6 Boschendal Le Bouquet 7 Kanonkop Kadette

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Did you know that PnP stocks a wide range of local méthode cap classiques and the real deal from France?

Decanting wine doesn’t just create a dramatic

effect – with older wines, careful decanting separates the wine from

any sediment left in the bottle; with young

vintages, the process of pouring, and the

wide surface area in the decanter, help to aerate

the wine.


Night Party


1GENTLE GLOW

For simple and cost-effective candleholders that are easy to make, wind and knot lengths of rope around Consol jars. If you like, twist wire around the top to make handles that you can use for carrying and hanging candles.

2 KEEP IT TIDY

Spray-paint used tins, wrap them with hessian, and secure with gold thread to make handy cutlery holders.

3 EARTHY ADDITION

Use succulents and aloes in clear vases instead of fl ower arrangements. They lend a natural feel, and last longer.

4 HANGING LIGHTS

Cut butterfl y shapes out of card and stick them onto large paper lanterns. Fill the lanterns with battery-operated fairy lights and hang for extra ambience.

Make an impact with these striking décor displays

Centre of attention

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1 Candle bowls (two-pack), R14.99 2 Mirror-mosaic candleholders, R49.99 3 Coloured glasses (three-pack), from R49.99 4 Patterned scatter cushions, R119.99 5 Cylinder vase, R119.99

Moody huesBeautiful glassware, chic candlesticks and stylish scatters set the scene for a successful do

Scatter cushions offer a simple and effective way to offset the look of any arrangement. Pick cushions with colours and patterns that complement or contrast with the other elements in the scene you’re setting.

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Night Party


Night Party

1 Sun hat, R169.90 2 Shoes, R59.99 3 REAL shirt, R149.90 4 Cherokee distressed jeans, R169.90 5 Summer dress, R169.90 6 Sandals, R69.99

Get the lookPnP’s summer range keeps

things breezy from beach

to backyard braai

ps

hTHE RULES OF DENIM Dayware denimWear your comfy jeans with a pair of fl ip-fl ops and a cotton vest from Pick n Pay. Look out for this summer’s essential item: a pair of cut-off denim shorts.

Glam denimOpt for a pair of bedazzled denims for balmy summer evenings, or dress up your favourites with a sheer sequined top. Keep your outfi t coordinated with other hot accessories in shades of denim.

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Selection of PnP frozen samoosas1 cup (250 ml) grated fresh coconut2 cm knob ginger, grated

1 green chilli½ packet (15 g) corianderJuice of 2 limes½–2⁄3 cup (125–150 ml) coconut cream

SERVES 4–8

Cocktail partyBite-sized is the way to go for cocktail eating, so give these delicious dainties a whirl – and wait for the reaction

FRESH INGREDIENTS

A meal is only as good as its ingredients – so make sure you use the freshest coriander and ginger.

Heat samoosas according to packet

instructions.

Place sambal ingredients in a blender

and whizz until smooth, then season

to taste.

Serve warm samoosas with sambal

on the side.

SAMOOSA SELECTION WITH FRESH COCONUT SAMBAL


Night Party


1 bottle (750 ml) semi-sweet sparkling wine4 tsp (20 ml) gelatine1 packet (100 g) each raspberries, blueberries and gooseberries½ packet (125 g) strawberries,

sliced

Mint for garnish

MAKES 12–16 PORTIONS

Dissolve gelatine in ½ cup of

boiling wine.

Allow mixture to cool, and stir

through remaining wine before

mixture starts to set.

Divide berries among 12

125ml glasses, keeping some

aside for garnish.

Pour jelly mixture over the

top and refrigerate until set.

Garnish with remaining berries.

ciabatta crumbs.

Deep-fry in 4 cm of hot oil until

golden-brown.

Remove melon from syrup and

cut into smaller pieces.

Drizzle camembert with syrup,

garnish with watercress, and

serve with melon.

TIME-SAVER’S TIP

* Fry the camembert until golden in advance, and simply reheat for a few minutes just before serving.

SPARKLING WINE JELLIES WITH BERRIES CRISPY CAMEMBERT WITH MELON AND GINGER JAM

1 large loaf ciabatta2–3 wheels camembertFlour for dusting

2 large eggs, beaten

1 jar (350g) PnP Finest melon and ginger in syrupVegetable oil for deep frying

Watercress for garnish

MAKES 18–25 PORTIONS

Slice crust off ciabatta and pulse

in blender to form crumbs.

Cut camembert into wedges and

dust with fl our.

Dip into egg and coat with



Good, crusty bread is a necessity for balancing the intensity of your

platter’s centrepiece ingredients.

PnP vegetable samoosas are partially cooked, so they fry up in a fl ash – just what you need to get your party snacks on the go with a minimum of fuss. Serve them with a delicious dip (like the coconut sambal on p32) and you’re sorted.

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Mix tomato juice with worcestershire sauce, vodka, a dash of tabasco, and a sting of salt and pepper in a highball glass over ice cubes. Garnish with a celery stalk and lemon, and voilà: the perfect brunch-time bloody Mary. 6

HOT-SMOKED SALMON PÂTÉ WITH CRISPY CAPERS 1 packet (about 200 g) PnP hot-smoked salmon¼ cup (60 ml) fi nely

chopped chives½ packet (125 g) cream cheese, softened

¼ cup (60 ml) sour creamLemon juice to taste

Olive oilSalt and milled pepper

For the crispy capers¼ cup (60 ml) baby capers

SERVES 4–8

Toss all pâté ingredients into

blender and pulse until they

combine – but stop before

mixture turns mushy.

Season to taste.

Heat glug of oil in a pan and

fry capers until crispy. Drain

and scatter over pâté just

before serving with crackers

or crusty bread.1 PnP vegetable samoosas 2 PnP ciabatta 3 PnP black olives 4 PnP chickpeas 5 PnP mint 6 PnP low-fat chargrilled ham, meat selection and chargrilled chicken

Platter preparationsWith the selection of high-quality ingredients on hand at PnP, all you have to do is choose

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FROM THE SWEET TO THE DRY, WE HAVE A VARIETAL TO PAIR WITH ANY GUEST.

OBK_4523_WWOP.pdf Page 1 2013/09/10, 5:10 PM

Wonderful World of Parties

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Transcript of Wonderful World of Parties