Barbecue Nibbles

That sounds good GK! Couldn't get red endive so have to make do with green, with the cream cheese and apricot mixture on one lot, guacamole on some and taramasalata on the others. Found some little savoury tarts at bottom of freezer so will heat those up too.
We went to one of the big outdoor markets and it was heaving! Strange because it isn't a bank holiday today, though it is on Wednesday (VE day) and Thursday (Pentecost). Probably not worth anyone going to work this week. The queue for seedlings was about fifty yards at the best stall.

I also remembered about something simple that always used to go down well ... we used to call it 'Volcano Dip'. All you need is smooth cottage cheese/fromage frais, pile it up to look like a pointy mountain, and pour runny chutney or sweet chili dip on top and let it run down. Serve with crisps etc.

Too late for your "do" mamie - I am sure you and your guests will be tucking in soon!

One of my friends in France always used to have cocktail frankfurters with a mustard mayonnaise to dip them in. Very simple but tasty.

That sounds fabulous for a bit later in the season Grannyknot. Trouble is we are in the "hungry gap" for fruit here at the moment. The apples and pears are a bit elderly and the apricots, melons , strawberries are not very good yet. When the summer fruit does come up from the south it is fabulous and much better for not having to cross the channel, but there is not much imported fruit apart from some New Zealand apples. Good from a "green" point of view, but a bit of a struggle to find good stuff to eat.

mamie sounds like you're going to have a wonderful "braai". Enjoy the .

My easy to eat round the barbie starter suggestion is chilled mixed fruit kebabs (diced fruit on a skewer) - mango, pineapple, apple, melon, pear etc. because it must be firmish fruit; or I guess whatever fruit you can lay your hands on in your area.

Where would we be without them ,bless !

love "em to bits .

still plenty

DD rang about an hour ago
"what you doing tomorrow mum?"
"why, are you inviting yourselves for a BBQ"
"If your not busy"

Off goes mum to scrabble in the freezer

I want to go to Mamie's hers sounds so much nicer

You lot are brilliant! So many lovely ideas; our French friends will be delighted.

Asparagus spears wrapped in prosciutto - sprinkle a little parmigiana on top before baking.

Big bowls of olives and radishes

Make a purée of haricot beans, add a teaspoon of olive oil and sprinkle with chopped mint.

The old favourite of stuffed eggs especially if you can get small ones. Sieve the yolk with a little mayonnaise and whole grain mustard.

Cauliflower and / or mushroom vinaigrette.

Large tomatoes, sliced almost to the bottom with slices of hard boiled egg inserted between each slice.

Gougère

Any tiny tarts filled with what you have. A lovely one is cream cheese, scallions and walnuts. Or an onion and black olive mixture or prawns or brown shrimps with green olives.

That sounds fab, Butty and all available here!

Pink endive leaves with different mixtures just placed in the middle: cream cheese, diced apricots and chives; walnut pate or aubergine pate; blue cheese and cranberries; chopped sundried toms and olives or just tapanade on it's own; humous or red pepper humous.

Wishing you hours of and a good day.

Sorry that last comment was about the humous.
I had thought of blinis because I have got some in the freezer and should be able to get smoked salmon.
Sunshine forecast here tomorrow!

Yes I had thought of that and have got chickpeas and tahini paste in stock (would be hard to find in rural France on a Monday), but I always struggle with getting it to stick on the wretched vegetables, especially whilst wandering round the garden.

You could scoop out the flesh from small halved vegetables, such as courgettes, peppers and patty pan squashes, blanch them and fill with a mixture of sautéed chopped onion, garlic, mushrooms and cooked rice. Sprinkle with grated cheese, if you like, and cook on the barbecue for 10–15 minutes.

For something really easy grill whole king prawns for 3–4 minutes on each side (thread on skewers to make them easy to turn) and serve with a ready-made chilli sauce, aioli or whatever you like.

Tiny sort of mini , mini blinis with smoked salmon on , very tasty we had some at DD"s b"Day bash last weekend [which seems an age ago ] PLUS will go with your Cava nicely . Maybe also quiches cut into petite sized squares , just little mouthfuls really .

Enjoy yourself , they are a lovely way to gather the family round , in this nice weather .

Don"t forget the gazebo though in case there is a small shower . for you .

Raw veg & humous dips.