Prep Time : 15+ 15 Minutes | Cook Time : 10 Minutes | Total Time : 2 hours | Difficulty : Easy
Hello my lovelies! Entertaining season is upon us. We need snacks and things we can stash in the freezer to keep guests happy nibbling. These bread sticks are both. Chewy, moreish snacks that are easy to walk around with, dip in things and generally enjoy. The bit of twisting gives them a little pizzaz. We all need more of that. Especially at the holidays. Make a stack of these when you have time and pop them in the freezer. Thaw them in a 200C oven for 10 minutes for that fresh baked aroma and texture. Make some hummus or roasted carrot dip to go alongside. Super sorted.
Prep Time : 10 Minutes | Cook Time : 3 Minutes | Total Time : 20 Minutes | Difficulty : Easy
Hello my lovelies! I have a movie night coming up at my place so that calls for interesting popcorn snacks! Because I am obsessed with salted honey at the moment I am looking for ways to use it everywhere. It’s fabulous on this popcorn. The sweetness combined with a spicy kick from some togarashi hits the spot. You can find togarashi in an asian supermarket. Its a blend of peppers and seeds and citrus peel. And it’s great on all sorts of things. I like to mix it into the breadcrumbs when I’m coating chicken for burgers. And sprinkle it liberally everywhere else. Popcorn is a great medium to experiment with flavours. It’s quick to make and it’s not a big investment of ingredients if it goes wrong. It’s time to go beyond fake butter flavour. You deserve better than that. You will need to eat this popcorn promptly before the honey gets sticky!
Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I firmly believe that you can never have too many recipes for crackers. And if those crackers already contain cheese then so much the better. The flavour is cheesy and nutty and has a wee hint of the blue. You might even convert a few who don’t like full on blue cheese flavour. They come together quickly and bake quickly. And look fabulous. These crackers are flaky and topped with crunchy seeds. Everything you want in a cracker. If you find they have gotten soft after a few days pop them on a cookie sheet and bake for a couple of minutes in a 200C oven to dry them back out.
Prep Time : 10 + 10 Minutes | Cook Time : 30 Minutes | Total Time : 90 Minutes | Difficulty : Easy
Hello my lovelies! This recipe is the result of two things. My love of snacking. And I accidentally bought double carrots when I ordered groceries. I have had fabulous carrot dips before at restaurants. A bit of a middle eastern theme is emerging this week. Anyway, it seemed the perfect time to come up with a delicious version at home. First we roast our carrots to bring out they honey sweetness. Then we let the food processor do all the work. Add this delicious dip to your next snack platter. Keep it in the fridge to dip flatbreads or pita chips into. Spread it into a wrap alongside hummus. It’s golden and packed with goodness. Best of all it’s delicious. Smooth and bursting with flavour. Let’s get cracking.
Prep Time : 15 + 15 Minutes | Cook Time : 15 Minutes | Total Time : 2 hours | Difficulty : Fiddly but Easy
Hello my lovelies! Our snacking game is on point today. Lavash has been on my ‘to experiment’ list for ages. I’m so glad I gave it a go. Its a bit fiddly to stretch the pieces of dough out but it’s also very zen. It’s supposed to look a bit free form. The crackers themselves are so light and crisp and ethereal. Worth every second of fiddling. The active time is not even that long. There are a couple of resting periods making up most of the total time. These are more of your nibble on their own type cracker. Too delicate to dip. Perfect as part of a platter or on their own. You must make them. Absolutely must. I love the herby, slightly anise flavour of tarragon and it pairs perfectly with a hint of garlic, parmesan and black pepper.
Prep Time : 10 + 10 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I’d like to take full credit for this recipe but all I have done is make some inspired additions to one of my favourite discoveries of recent times. As you may know I am an Alice Medrich super-fan. And you should be too. She has done so much for baking (and chocolate) in the US and creates the most impeccable recipes. I have never ever tried a recipe of hers that hasn’t been amazing. The base recipe of these is hers and you can find it here. I am also an unapologetic snacking super-fan. It’s back to work time for many. We’re all trying to do a little better with out habits at this time of year. These Maple + Cranberry Grahams are the perfect low guilt snack. Crispy and a little sweet. 100% wholemeal and low in sugar. Want to reduce sugar in kids lunches but get tears? These Funfetti Grahams will hit the spot. Same good stuff, disguised with a couple of tablespoons of sprinkles. Magic. It sounds silly but a little sprinkle of rainbows can save the day. Both of these variations will level up you’re s’mores game too. A few minutes work with the food processor and happy snacking all round.
Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! This is one of those things where I was mucking around trying to make myself a salty crunchy snack and the result was so genius that I have to share it with you. Sometimes you want something trashy to eat that tastes like nothing found in nature. And sometimes you want something better. Something that tastes like corn chips but better. Something that will impress people that come over. Something that you can feel smug about because it has less fat, salt, colours, and things only identified by numbers. These chips are all those things and more. Sick of chips snapping in half in a dip? No more! You can make these thicker and sturdier to stand up to any dip-related situation.
I don’t know why I never tried it before. They take no time at all to make and are ultra-satisfying. And not in that kinda-guilty way… Flavour these how you like, I have given a couple suggestions along with the recipe. For Kiwis, you can get corn masa at Moore Wilson in Wellington, online at tiopablo.co.nz, labocaloca.co.nz and other specialty food sites. Corn masa is not the same as cornmeal or corn flour. Masa is processed with lime (calcium oxide) and this will be listed in the ingredients, usually as ‘traces of lime’.