<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>leannes.cooking &#187; party nibbles</title>
	<atom:link href="https:///?feed=rss2&#038;tag=party-nibbles" rel="self" type="application/rss+xml" />
	<link></link>
	<description>Fabulous Recipes</description>
	<lastBuildDate>Wed, 03 Sep 2025 03:54:51 +0000</lastBuildDate>
	<language>en-GB</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=4.1</generator>
	<item>
		<title>Corn &amp; Haloumi Mini Muffins with Avocado Dip</title>
		<link>/?p=2804</link>
		<comments>/?p=2804#comments</comments>
		<pubDate>Fri, 23 Oct 2020 01:25:48 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[dips]]></category>
		<category><![CDATA[finger food]]></category>
		<category><![CDATA[haloumi]]></category>
		<category><![CDATA[mini muffins]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[starters]]></category>
		<category><![CDATA[sweetcorn]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2804</guid>
		<description><![CDATA[A quick and easy crowd-pleaser everyone will enjoy. If you don&#8217;t have greek yoghurt, any natural unsweetened yoghurt will be fine and you can use lemon rather than lime if you prefer. If you&#8217;re not a coriander fan, then parcel (stalks chopped in the muffins), fresh parsley, oregano or whatever you have available will be &#8230; <a href="/?p=2804" class="more-link">Continue reading <span class="screen-reader-text">Corn &#038; Haloumi Mini Muffins with Avocado Dip</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2804</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken &amp; Leek Potato Top Pielets</title>
		<link>/?p=2702</link>
		<comments>/?p=2702#comments</comments>
		<pubDate>Thu, 11 Apr 2019 05:47:03 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[chicken leek potato top pies]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[pielets]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2702</guid>
		<description><![CDATA[This recipe is simple to prepare, yet impressive party finger food. I used ready rolled pastry, but you could certainly make your own pastry or roll your own ready-made pastry. It also makes enough for 24 savouries as well as one pie (6 servings) which I partially cooked, cooled and froze for later. I piped &#8230; <a href="/?p=2702" class="more-link">Continue reading <span class="screen-reader-text">Chicken &#038; Leek Potato Top Pielets</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2702</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Posh Sausage Nibbles</title>
		<link>/?p=2622</link>
		<comments>/?p=2622#comments</comments>
		<pubDate>Wed, 23 May 2018 04:23:11 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[camembert]]></category>
		<category><![CDATA[fried shallots]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[sausage meat]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2622</guid>
		<description><![CDATA[A very quick and simple way to use sausage meat to create an easy, finger food dish &#8211; use toothpicks to serve with your favourite dipping sauce (I used my homemade plum sauce, but would be good with whatever sauce takes your fancy). If you don&#8217;t have celery herb (parcel), just use some celery stalk &#8230; <a href="/?p=2622" class="more-link">Continue reading <span class="screen-reader-text">Posh Sausage Nibbles</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2622</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Bacon Wrapped Water Chestnuts</title>
		<link>/?p=2548</link>
		<comments>/?p=2548#comments</comments>
		<pubDate>Tue, 26 Dec 2017 05:21:52 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[quick and simple]]></category>
		<category><![CDATA[water chestnuts]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2548</guid>
		<description><![CDATA[So easy to make and they taste amazing. A perfect party nibble, the smokey taste of the bacon combined with the sticky sweet flavour of the sauce teams up perfectly with crunchy water chestnuts. I&#8217;ve used homemade plum jam (which is sweet/sour), but ketchup or any other sweetish fruit sauce will do just as well. I &#8230; <a href="/?p=2548" class="more-link">Continue reading <span class="screen-reader-text">Bacon Wrapped Water Chestnuts</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2548</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beef Crust Leek &amp; Mushroom Pies</title>
		<link>/?p=2444</link>
		<comments>/?p=2444#comments</comments>
		<pubDate>Thu, 29 Dec 2016 00:34:12 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[beef crust pies]]></category>
		<category><![CDATA[leek]]></category>
		<category><![CDATA[lunch dishes]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[party nibbles]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2444</guid>
		<description><![CDATA[I used a 12 and a 6 muffin pan to make small party snack size pies and larger single serving pies which are perfect for a starter or lunch with salad. Miso paste is a healthy alternative to other seasoning options but can be substituted with Oxo cubes or something similar. Use gluten-free bread crumbs &#8230; <a href="/?p=2444" class="more-link">Continue reading <span class="screen-reader-text">Beef Crust Leek &#038; Mushroom Pies</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2444</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Bite Sized Burger Balls</title>
		<link>/?p=2425</link>
		<comments>/?p=2425#comments</comments>
		<pubDate>Fri, 11 Nov 2016 05:49:13 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[beef mince]]></category>
		<category><![CDATA[blue cheese]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gherkins]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[ras-el-hanout]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2425</guid>
		<description><![CDATA[A very simple crowd-pleaser that can be made in advance and re-heated or frozen for a later date. I have used blue cheese as I like the sharpness of the flavour with the gherkins, but mozzarella would also work really well. I like to make my own breadcrumbs from bread which is a couple of &#8230; <a href="/?p=2425" class="more-link">Continue reading <span class="screen-reader-text">Bite Sized Burger Balls</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2425</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasted Figs with Bacon &amp; Blue Cheese</title>
		<link>/?p=2265</link>
		<comments>/?p=2265#comments</comments>
		<pubDate>Fri, 29 Apr 2016 03:00:39 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[blue cheese]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[roasted fresh figs]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2265</guid>
		<description><![CDATA[Fresh figs are plentiful in autumn, so use them to make this delicious party snack, starter or even serve after a meal instead of dessert or a cheese board and this recipe is very simple to make! If serving as a starter, serve with some green salad drizzled with the juice left in the pan after cooking &#8211; &#8230; <a href="/?p=2265" class="more-link">Continue reading <span class="screen-reader-text">Roasted Figs with Bacon &#038; Blue Cheese</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2265</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Mozzarella Stuffed Chicken &amp; Fennel Polpettes with Poppy Seed Hollandaise</title>
		<link>/?p=1363</link>
		<comments>/?p=1363#comments</comments>
		<pubDate>Wed, 02 Sep 2015 04:12:48 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[chicken fennel polpettes]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[fresh ciliegine]]></category>
		<category><![CDATA[main course dishes]]></category>
		<category><![CDATA[mozzarella stuffed meatballs]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[poppy seed hollandaise]]></category>
		<category><![CDATA[tarragon]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1363</guid>
		<description><![CDATA[These delicately flavoured polpettes (a fancy word for meatballs) look impressive and taste even better yet are quick and simple to make. They are perfect served on tangy Poppy Seed Hollandaise, which is also very easy to make and a nice change from &#8220;standard&#8221; hollandaise on eggs benedict or asparagus. There is also no wastage &#8230; <a href="/?p=1363" class="more-link">Continue reading <span class="screen-reader-text">Mozzarella Stuffed Chicken &#038; Fennel Polpettes with Poppy Seed Hollandaise</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1363</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Roasted Lotus Root</title>
		<link>/?p=1310</link>
		<comments>/?p=1310#comments</comments>
		<pubDate>Fri, 28 Aug 2015 04:11:04 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy dishes]]></category>
		<category><![CDATA[healthy snacks]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[roasted lotus root]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1310</guid>
		<description><![CDATA[Crunchy, delicate flavoured, lotus root is an edible rhizome (root) of lotus plant and has numerous health benefits.  I have used frozen, sliced lotus root as it is not readily available fresh in New Zealand, but if you can source fresh &#8230; even better! Sumac is a tangy, lemony spice primarily used in Middle Eastern &#8230; <a href="/?p=1310" class="more-link">Continue reading <span class="screen-reader-text">Roasted Lotus Root</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1310</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baked Asian Scotch Eggs with Wasabi Mayo</title>
		<link>/?p=1197</link>
		<comments>/?p=1197#comments</comments>
		<pubDate>Tue, 18 Aug 2015 23:37:26 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[beef mince]]></category>
		<category><![CDATA[egg dishes]]></category>
		<category><![CDATA[finger food]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[Scotch eggs]]></category>
		<category><![CDATA[wasabi mayonnaise]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1197</guid>
		<description><![CDATA[There are many different explanations as to the origin of Scotch Eggs, but none of them seem to have anything to with Scotland, so the name could have originated because they were originally &#8220;scorched&#8221; over an open fire.  There is even a claim by the London Department store, Fortnum &#38; Mason, that they invented Scotch Eggs in &#8230; <a href="/?p=1197" class="more-link">Continue reading <span class="screen-reader-text">Baked Asian Scotch Eggs with Wasabi Mayo</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1197</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
