Eurovision 2023! An International Food Extravaganza!

 We are die hard Eurovision fans in our house, so much so we invited our American friends over this year to enjoy in the splendor! I thought the best thing might be to try to have an international theme for finger food. Not all of it "European" but the thought was there lol

Mini Spinach and Feta Frittatas (which really could be Spain or France right??)

Brownies of course! 

Got to keep the American's happy (actually theses will keep everyone happy)

Australia (yes we are in Eurovision LOL) 

I always keep a stash hidden of Australian 100s & Thousands sprinkles for fairy bread! (White bread, Vegan margarine or butter, Aussie sprinkles) - This was my only non-GF item but you can make it GF

Side note: Aussie sprinkles are very different from the American ones, even if they look the same, they won't taste the same)

Sushi I know it not European but it's always a crowd pleaser and I was keen to try a Watermelon "Tuna" Sashimi recipe!

"Tuna" & Avocado, Avocado, Fried Shiitake Mushrooms with Spicy Mayo

Mini Spinach & Cheese Frittatas

Easy Mini Frittatas for your next gathering! You really can add your own ingredients. I made spinach and feta since it's always a crowd pleaser! Here is another recipe on the Just Egg website as well.

Mini Spinach & Cheese Frittatas

Ingredients

Just Egg - 1 bottle

1/2 tsp Black salt

I bag 10oz frozen spinach (defrosted and water squeezed out)

1/2 container Follow Your Heart feta crumbles or Parmesan

1/2 cup Follow your Heart or Violife shredded mozzarella (Miyoko's liquid Mozz would work well too)

1/2 onion, chopped finely

1/4 tsp fresh ground black pepper

Method

Preheat oven to 375F.

Lightly sauté or fry the onion until clear and put aside.

In a mixing bowl mix the Just egg, pepper and black salt.

Add in other ingredient and combine.

Lightly oil spray your mini muffin tray and spoon around 2 Tbls of mixture into each space.

Bake for 20-30 minutes or until it looks mostly set and the bottom is slightly brown.

Leave to set and cool to near room temperature before serving.

The feta looks like it's melting everywhere but once it cools a bit it will set.

Watermelon "Tuna" Sashimi

I had this at an amazing restaurant called Planta Queen in Fort Lauderdale (highly recommend, other locations nationally) and hoped I was able to replicate it somehow. It really felt like I was eating salmon sashimi. I found this recipe on Australian website - Nourishing Magazine and changed it a little I've left the recipe for the sashimi in the top and added the sushi rice at the bottom if you want to turn it into sushi or nori rolls (shown with avocado). I would say the overall finished product wasn't bad but it just didn't have the tuna flavor I was hoping for.

Watermelon "Tuna" Sashimi 

Ingredients

¼ small seedless watermelon

3 Tbls sunflower oil

Marinade

2 Tbls tamari

2 Tbls mirin

1 Tbls Ume Plum Vinegar

2 tsp sesame oil

¼ cup rice vinegar

For serving

Pickled ginger

Wasabi paste

Method

Preheat oven to 180°C/350F.

For the watermelon sushi, cut two 10 x 2½cm blocks from the fruit without the skin. 

Add 2 Tbls of sunflower oil to an ovenproof dish and place the watermelon blocks in this. 

Drizzle with the remaining 1 Tbls of oil and bake in the oven for 20 minutes. 

Remove from the oven to turn the watermelon over before returning it to bake for another 10 minutes, watching to make sure it doesn’t brown. 

Remove from the oven to cool slightly.

Meanwhile, combine the tamari, mirin, sesame oil and rice vinegar in a small bowl. 

When the watermelon has cooled slightly, pour the marinade over the top, cover with foil and sit it for 20 minutes before placing it in the fridge for at least 1 hour (or overnight).

I rebaked it after marinating for a day because I still found it a bit crunchy and this helped it become more chewy.

Serve with wasabi paste and pickled ginger.

For Watermelon Sushi;

Prepare Sushi Rice.

To assemble the sushi, form a handful of the sushi rice into a 5cm log and repeat with the remaining rice. Take the marinated watermelon and slice it on an angle to mimic tuna sushi before laying it over the rice. I like to dot wasabi paste on the rice before layering over the watermelon.

Top with pickled ginger to serve.