Finger food recipes: 7 snack ideas for your New Year's Eve party

Delicious snacks and delicious food are a must at every good party. Especially after the Christmas holidays and all that cooking, you rarely feel like cooking elaborately for New Year's Eve. Especially not if you want to feed a lot of people. We would need huge pots, everything would have to be finished at the same time and it would have to look nice too. Pure stress!

We prefer to use simple finger food recipes. They are quick to make, can usually be eaten cold and are easy to prepare on New Year's Eve.

We've picked out seven brilliant ideas for you - from mini burgers to zucchini rolls. There is definitely something for you here! Have fun imitating.

First it's time to make the rolls: To do this, mix the flour, dry yeast, sugar and salt in a bowl. Heat 70 ml of water and melt the butter in it. Add milk and let everything cool down to 50 degrees.

Now add the flour mixture and knead everything together. Gradually add the egg yolks. When the dough is smooth, let it rise at room temperature for 2 hours. Then form 10 equally sized balls and place them on a baking tray lined with baking paper. Let rise again for another hour. Brush the dough with milk and sprinkle sesame seeds over it. Bake everything at 210 degrees for about 10 minutes.

Meanwhile, form the minced meat into 10 patties and fry in a pan until lightly browned. Season with pepper and salt. To make the sauce, mix ketchup and mayonnaise together. When the rolls are ready, let them cool briefly, cut them open and top them with meat, cheese, onions and tomatoes and then secure everything with a small wooden skewer.

Wash the zucchini and cut lengthways into thin slices. Sprinkle with salt on both sides. Heat some oil in a pan and briefly fry the zucchini slices. Now chop the garlic, basil and olives into small pieces and mix in 2 tablespoons of olive oil. Add cream cheese and mix everything well.

Place the zucchini slices on a baking tray lined with baking paper and brush with the remaining oil. Then spread with the cream cheese and olive mixture. Carefully roll up the zucchini slices and secure them with a wooden skewer. Bake at 180 degrees for about 10 minutes.

Tipp:If you like, you can stick a longer wooden skewer through the rolls later, so your guests will have an even easier time eating!

Place the couscous in a bowl, pour hot vegetable broth over it, stir briefly and wait until the couscous has absorbed all the liquid. Add a little more water if necessary. Now wash the peppers and spring onions and cut them into small pieces. Heat some oil in a pan and fry vegetables. Then add it to the finished couscous.

Peel the cucumber and cut it into small pieces along with the tomatoes. Chop the parsley finely - add everything to the couscous and add the remaining oil. Season with salt and pepper. Now all you have to do is pour the couscous into small mason jars and you have a super simple salad that you can easily prepare the day before the celebration!

To make the dough, first sift the flour onto a clean surface. Spread butter and salt on top. Using a large knife, cut the butter into small pieces and gradually add water. Knead everything into a smooth dough with your hands. Wrap in cling film and leave to rest in the fridge for 30 minutes.

In the meantime, for the filling, beat eggs, add cream and cream cheese and mix. Stir in the Emmental cheese, pressed garlic clove and parsley and season with salt and pepper. Brush approx. 35 muffin tins with oil and press a little of the dough onto the bottom of the tin.

Now add the filling so that the muffin tin is 2/3 full. Bake at 200 degrees for 15 minutes. If you want, you can sprinkle the mini quiches with some fresh parsley at the end.

Wash the peppers, eggplant and zucchini and cut into small cubes. Heat 1 tablespoon of oil in a pan and briefly fry the vegetables. Peel the onion and cut it into small cubes along with the olives. Place in a bowl and mix in the vegetables from the pan. Allow to cool briefly, then add 2 tablespoons of oil and the crumbled feta. Chill for at least an hour.

Preheat oven to 200 degrees. Cut the ciabatta into slices approx. 2 cm wide, place on a baking tray and drizzle with the remaining oil. Bake for about 5 minutes until lightly browned. Remove the ciabatta slices from the oven and top with the zucchini-pepper mixture - use about a tablespoon per slice. Super tasty, quick to make and something different!

Reading tips:

Cut broccoli into small florets and blanch in a pot. Wash the peppers and cut them into small pieces. Briefly beat the cream cheese in a bowl, cut the mozzarella into small pieces and add it. Now add the diced peppers and the pressed garlic and season with salt and pepper.

Roll out the puff pastry on a baking tray lined with baking paper and place the filling in the middle of the pastry. Spread the broccoli evenly on top. Then carefully roll the dough into a strudel.

Brush with the beaten egg yolk and sprinkle with sesame seeds. Bake in a preheated oven at 180 degrees for about 15 minutes. Finally let it cool down a bit and cut it into pieces. Simply delicious!