Party Buffet

The recipe is sponsored by Kryddhúsið, Oatly, Ecospíra og Rapunzel.

When I go to a party with a buffet it even makes me happy to see some olives or strawberries. That’s usually the only thing I can have. However, in such circumstances I most often eat ahead of the party or bring my own treats.

With this experiment I want to show that it’s more than possible to serve at least one or two dishes for those that have gluten intolerance, don’t eat dairy or meat and avoid sugar. Caterers are quite aware of the need for vegan dishes nowadays, but unfortunately they normally include either gluten or sugar.

Anyway, here’re some ideas for people catering for parties 😄

Cherry tomatoes filled with vegan cheese, a creamy one. I took it out of the box and mixed in fresh herbs, basil and parsley. Another option would be using some spice, mustard or even capers to name a few.

Vegan cream cheese spread on seed crackers with Untraditional tomato salsa with radishes and sprouts. So nice!

This one is as simple as they come. Slices of mushrooms that’ve been tossed with garlic oil and seasoned with a pinch of salt and lots of black pepper and then grilled. Arranged on skewers along with olives.

Extremely easy as well. Cut cocktail cucumbers in halves, lengthwise. Deseed. Fill with green pesto and drizzle over some nuts. In the small flasks is a cold cucumber soup. You can find loads of recipes on the internet, but in short you put half a cucumber (roughly cut) a bit of garlic, mint, lemon juice and ice cubes to a blender and let it run until the soup is smooth as silk. You can season to taste and add anything you like.  How much garlic and mint you use depends on your taste.

Classic crudite. Raw veggies with dip. This time I used cauliflower and celery from my garden. Was lovely. The bowl in front has hummus. On the plate is tzatziki dip and I used it with the chickpea fritters as well.

Tzatziki dip


1 box sour cream, from Oatly

1 tbsp cream for cooking, from Oatly

1 cocktail cucumber or 1/4 cucumber

1 garlic clove

handful of mint

1 tbsp Tzatziki seasoning, from Kryddhusid

salt and black pepper


Rinse and chop the garlic finely. Cut the cucumber in small cubes. Chop the mint.

Take the sour cream and stir in cooking cream to make it a bit softer. Season.

Add in the garlic, mint and cucumber. Blend well and let it sit for at least 2 hours before serving. It’s better the next day.

As I’m a Pescetarian I had shrimps and tuna on the buffet. I baked my bread rolls, except made them much smaller. Cute mini burgers. Filled some of them with lettuce, slice of cherry tomato and grilled sweet potato. Was delicious. Others I cut in halves and put tuna salad on top. Substituted the eggs with capers.

Potatoes, tossed with oil and a special seasoning from Kryddhusid (Braudstangakrydd). Sesame seeds as well. If you don’t live in Iceland you can use any seasoning you like. Bake in a hot oven for about 12-17 minutes. Exactly how long depends on the oven.

Shrimps fried for a bit in oil with garlic, chilli, fresh coriander and your favourite seasoning. Towards the end squeeze over some lime or lemon juice. Can be served hot or cold.

Chickpea fritters are a nice addition to a party buffet. You can use vegan mayo as a dip, with any seasoning you like. But this time I used the Tzatziki dip. Recipe above.

Chickpea fritters


1 can chickpeas

3/4 cup gram flour

1/2 cup hot water

1/4 cup liquid from the chickpeas

3 garlic cloves

1/2 lemon, juice

1 tsp olive oil

2 tsp cumin, from Kryddhusid

2 tsp red pepper, from Kryddhusid

1 tsp chilli from Kryddhusid

4-6 spinach leaves

3 tbsp fresh coriander, chopped

2 tbsp fresh parsley, chopped

salt and black pepper

olive oil, for frying


Rinse and chop the garlic finely. Chop the coriander, parsley and spinach as well.

Drain the liquid from the chickpeas.

Mix the gram flour, cumin, red pepper, salt and black pepper in a bowl.

Add in hot water, small amount at the time, and blend with a spoon until the dough has no lumps. Add in the liquid from the chickpeas, oil and lemon juice and blend well. Mix in the garlic, spinach and herbs. Let it sit for at lest 20 minutes.

Dry roast the chickpeas for a bit with the chilli powder.

Add the chickpeas to the dough. Blend well, but avoid stirring fast or whipping.

Fry the fritters in a skillet on medium heat. They should become beautifully golden brown. After frying let it rest on a paper towel or clean cloth for a bit.

Serve hot or cold with your favourite dip.

Onto the desserts. In the small glasses we have a fruit salad; cantaloupe, green apple, strawberries and blueberries. You can use anything your heart desires.

On the small pins we have watermelon balls, fresh mint and blueberries. And in the form a Chocolate lava.

I can think of other desserts, like pins with slices of bananas with almond & hazelnut butter and nuts, or perhaps small tart shells with fillings. You can use this recipe for the shells and fill it with lemon curd or salted caramel.

I haven’t even mentioned the baked kale which you can see on the first photo. Best snack I know. This time I tried using liquorice salt instead of regular and it worked well.

The options are endless!

Have fun! 😄

This is sponsored by Kryddhúsið, Oatly, Ecospíra og Rapunzel.

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