If you’re making the food for the graduation party yourself, at least some of the food should be easy to make.
After about a week, the new graduates will be celebrated. Party arrangements are probably underway in most homes, or at least a plan has been made for the party day.
If you make the dishes yourself, it is worth spreading the baking and cooking over several days. It would be best if you didn’t have to work very hard in the kitchen on the day of the party.
During the planning phase, it is good to consider whether the appearance of the food will last the entire time it is served looking beautiful on the table. Remember to serve cold as cold and hot as hot.
Chef Risto Mikkola states that some of the products offered would be good to be easy and quick to prepare. He has designed two different tin pies to be served salty, one with minced meat filling and the other with mushroom and onion filling.
– It’s not worth spending time sulking. These pies can be baked the day before and stored in the refrigerator. They should be at room temperature, or you can quickly heat the pies in the oven.
To serve at a party, you should choose foods that are easy to take, for example breads should be pre-sliced. Mikkola’s tin pies are cut into small pieces that can be eaten with your fingers. A cocktail stick placed in the pie keeps it together and makes it easier to eat. A half of a cherry tomato or a jam onion placed on top of it tells whether it is a vegetable or a meat pie.
Tin pie is one of Mikkola’s own favorites. Alongside the classic minced meat filling, you can make an Asian version. In it, noodles replace rice and mushrooms replace minced meat.
– The taste world is completely different. Asian flavors have come on strong, now it’s Thailand’s turn.
Coriander, sesame oil and lime bring their own nuance to the taste.
When you bake the pies, put the root vegetables for the salad in the oven as well. Roasted root vegetables keep well in a cool place, so they can also be made in advance at the same temperatures as the pies.
This year again, Mikkola has implemented several cap garden offers. He has noticed a change. Nowadays, people increasingly want fresh flavors and lightness.
– Guests can attend several parties, so not everyone wants to eat a lot in one place.
According to Mikkola, the raw materials should be in season and of high quality.
Tips for the buffet
Position the buffet so that it is easy to move around it.
If there are a lot of party guests coming, set the table in such a way that you can take what is offered from both sides.
Use a small card to mark the items on the buffet table that are suitable for a low-lactose-free, lactose-free or gluten-free diet.
First, set the table with plates on which sweet and salty food can be taken. Place the coffee station on the table last.
Leave a space next to the coffee cups where you can place a bun or a plate of bread while drinking coffee.
The napkins can be placed next to the bread plates or folded into coffee cups.
Source: Fazer.fi
The pieces of pie with different toppings can be recognized either by the cherry tomato or jam onion in the cocktail stick. Product information: Kespro special wholesale Inka Soveri
Powdered sugar tin pie
500 g minced meat
2 chopped onions
2 cloves of garlic, chopped
4 grated boiled eggs
5 dl of cooked rice
2 teaspoons of salt
1 tsp black pepper
100 g of grated cheese
500 g ready-made puff pastry
1 egg for lubrication
1. First make the filling. Cook the rice according to the instructions on the package until cooked. Brown the minced meat in a pan. Add the onions and simmer the onions until cooked. Season the mixture.
2. Add grated egg, cooked rice and grated cheese. Mix everything into a smooth mass.
3. Open the finished sheet of butter dough and roll out half of it to the size of a baking sheet and put it on the baking paper on the baking sheet. Repeat the rolling for the rest of the dough for the cover.
4. Spread the filling evenly over the dough. Brush the edges of the dough lightly with egg. Place the pastry on top and press the edges shut. Brush the pie with egg and poke holes in the surface with a fork.
5. Bake on the middle level of the oven at 200 degrees for about 20–25 min., until the surface is beautifully golden brown and the dough is cooked.
Mushroom and onion pie
0.5 dl rapeseed oil
3 onions, sliced
250 g sliced mushrooms
250 g of wild mushrooms
4 dl rice noodles when cooked
0.5 dl sesame oil
0.5 dl soy sauce
0.5 dl lime juice
0.5 dl of sriracha sauce
0.5 dl roasted sesame seeds
2 dl chopped coriander
1 teaspoon of salt
1. Prepare the filling first. Heat the oil in a pan and fry the onions until soft. Add the mushrooms and fry until the liquid has evaporated and the mushrooms have acquired a little color. Add the remaining ingredients and spices and mix well.
2. Open the finished sheet of butter dough and roll out half of it to the size of a baking sheet and place it on the baking paper on the baking sheet. Repeat the rolling for the rest of the dough for the cover.
3. Spread the filling evenly over the dough. Brush the edges of the dough lightly with egg. Place the pastry on top and press the edges shut. Brush the pie with egg and poke holes in the surface with a fork.
4. Bake on the middle level of the oven at 200 degrees for about 20–25 min., until the surface is beautifully golden brown and the dough is cooked.
Roasted root salad
2 carrots
2 beets
1 sweet potato, roughly diced
1 parsnip, roughly diced
1 large diced celery
1 red onion, roughly diced
2 tablespoons of olive oil
salt
black pepper
2 tablespoons of fresh thyme
2 tablespoons of rosemary
Sauce:
2 tablespoons of olive oil
1 tablespoon balsamic vinegar
1 teaspoon of honey
1 dl chopped parsley leaves
a pinch of salt
a pinch of pepper
Finish:
100 g of fresh arugula
1. Peel and cut the root vegetables into bite-sized pieces. Put the root vegetables and onions on a baking sheet, add olive oil, salt, pepper and herbs.
2. Mix well so that all the pieces get oil and spices.
3. Roast in the oven at 200 degrees for about 25–35 min., until the root vegetables are soft and have a beautiful golden brown surface. Turn the root vegetables halfway through cooking to get an even result.
4. Mix the dressing ingredients olive oil, balsamic vinegar, honey, parsley, salt and pepper in a bowl.
5. Put the roasted root vegetables and arugula in a bowl, add the sauce and mix lightly. Sprinkle fresh herbs on top and, if desired, nuts or seeds.
Drink recommendation
You should choose a multi-purpose wine pairing for the takeout tables at the graduation party. Blanco (€13.21) and Crianza (€13.98) from El Coton, the leading wine producer in Rioja, Spain, are the perfect accompaniment to a buffet with different flavors. The white wine is fruity and fresh, and the red wine is medium-bodied and mildly spicy.