Snacks

Collection of snack recipes.

Courgette/Ricotta breadඞ

Instructions:

1. Place the courgettes in a bowl with olive oil, season with kosher salt and freshly ground pepper, add just a tiny amount of chilly flakes and toss until evenly coated.
2. Add courgette slices to a griddle/grill pan, cook until golden and striped.
3. Remove courgette slices from pan and toast halved bread of choice in the residual olive oil until golden and crispy. If there is not enough olive oil left, add just a touch of butter.
4. Apply a coat of creamy ricotta, top with slices of courgette.
5. Et voilà!

Croque Monsieurඞ

Cheese on a toast, but make it advanced.

Bechamel Instructions:

1. In a saucepan, melt 1 tablespoon of butter over medium heat for 2-3 minutes until it stops spattering, the stage right before browning. Make sure to swirl regularly, almost constantly.
2. At this point, add 1 tablespoon of all-purpose flour and whisk into a thick paste and cook for 2-3 minutes until the raw flour dissipates.
3. At which point, slowly add 1 cup of cold milk by adding in stages.
4. Once the cup of milk has been added and there are no lumps in the corners, continue cooking for 5-7 minutes until nice and thick.
5. Season with pepper, and a generous pinch of kosher salt.
6. Whisk to combine and cook for 1 minute until it’s thick enough to run down, but still coat the back of a spoon.
7. Cover and allow to cool for 10-15 minutes before sandwich assembly.

Croque Monsieur Instructions:

1. Start by toasting two pieces of brioche bread then shred some of the cheese. Spread a couple of tablespoons worth of the bechamel on the bottom slice of the bread, just enough to cover it.
2. Top that with a generous amount of cheese along with slices of ham, topping with another generous amount of gruyere, spreading the top slice of bread with dijon mustard before placing on top.
3. Spread another layer of bechamel on top of the sandwich and another layer of cheese.
4. Place into a broiler or oven until thoroughly brown and bubbly.
5. Et voilà!

Porto melonඞ

1. Cut the melon in half and remove the core from both sides.
2. Fill the core with porto wine.
3. Dig in with a spoon and enjoy!

Feta-avacado toastඞ

1. Toast the bread.
2. Load equal parts feta and mashed avacado.
3. Slice tomatoes on top (try different thicknesses to find your balance).
4. Add salt and freshly ground pepper.
5. Et voilà!

Nõo soolapeekon / saltbaconඞ

Stolen from Veiko :D

1. Slice into comfortable slices
2. Slap on a pan or grill (better).
3. Et voilà!

Pesto rolls / Pestorullidඞ

1. Roll dough.
2. Add cream cheese, pesto and grated cheese.
3. Roll dough with stuffing inside and cut into roughly 1cm slices.
4. Et voilà!

Cruncy Simianඞ

From Afghanistan and India originally. Thank you Ahmed and Meeran!

1. Mix with water, make dough that's pretty much the same texture as making bread
2. Use a press to turn balls of dough into strips, drop them directly into heated oil
3. Fry for a minute or so, remove to a bowl and then press more in, repeat
4. E4ta!

Garlic cottage cheese sickosnackඞ

Best when sick :P

1. Scoop cottage cheese on the bread.
2. Slice garlic into thin stick, stab them into the cheese.
3. Et voilà!

Soolalõhe / Salt-cured salmonඞ

Instructions:

1. Cover the salmon with a thick layer of salt.
2. Add black pepper, dill, and a splash of aquavit or herbal schnapps.
3. Leave in the fridge for 12-24 hours.
4. Rinse everything off before serving/storing.

Air Friesඞ

Chris Young recipe

Thicker Fries Instructions:

1. Soak the fries for 1 minute.
2. Shake in a plastic box for 30 seconds.
3. Microwave for 5 minutes. You can blanche instead, but that is harder to get right.
4. Air fry for 15 minutes at 205°C.
5. Dress with oil or fat, and salt, then let cool for 1 minute.

Thinner Fries Instructions:

1. Soak the fries for 1 minute.
2. Microwave for 5 minutes. You can blanche instead, but that is harder to get right.
3. Shake in a plastic box for 30 seconds.
4. Air fry for 18 minutes at 205°C.
5. Dress with oil or fat, and salt, then let cool for 3 minutes.

Thinnest Fries Instructions:

1. Soak the fries for 1 minute.
2. Microwave for 30 seconds. You can blanche instead, but that is harder to get right.
3. Air fry for 18 minutes at 205°C.
4. Dress with oil or fat, and salt, then let cool for 3 minutes.

Summer burrata bread snacksඞ

Burrata spread instructions:

1. For whipped burrata, add burrata, salt, milk, and olive oil to a blender or blender cup
2. Blend on High until light and fluffy.
3. Cover and leave in the fridge until needed.

Sandwich instructions:

1. Toast bread in a pan with olive oil
2. Add burrata spread
3. Add ingredients from any of the three variations
4. Et voila!

One-Egg Benedict with No-Egg 'Hollandaise'ඞ

From chef John's One-Egg Breakfast series.

Instructions:

1. Place the toasted English muffin half on a plate. Melt the butter in a pan over medium-high heat. Add the Canadian bacon and brown lightly on both sides, about 1 minute. Place it on the muffin.
2. Add the egg and 30 ml water to the pan, then cover tightly. Steam until it reaches your desired doneness, about 1½ minutes for a runny yolk. For a neater appearance, trim the edges of the egg white with a spatula and tuck them underneath. Transfer the egg onto the bacon and tent the plate with foil to keep warm while you make the sauce.
3. For the sauce, add 15 ml water and the lemon juice to the pan and turn the heat to high. Add a pinch each of cayenne and salt, and wait for the liquid to simmer. Swirl the pan to deglaze the bottom, then turn off the heat. Add the butter pieces and swirl until the butter melts and the sauce emulsifies.
4. Spoon the sauce over the egg and garnish with chives and more cayenne, if desired.

One-Egg Shakshukaඞ

From chef John's One-Egg Breakfast series.

Directionsඞ

1. Add olive oil to a skillet over medium-high heat and add green onions. When green onions start to sizzle, add salt, cumin, paprika, turmeric, oregano, black pepper, and cayenne. Cook, stirring for about a minute. Add peppers and tomatoes and stir everything to combine.
2. Continue cooking, stirring occasionally, until tomatoes soften and get saucy, and peppers become as tender as you like, 3 to 8 minutes. If the sauce is too thick, just add a splash of water. When you’re happy with the sauce, use a spoon to make a well in the center, and transfer the egg into the well. Carefully use the tip of the spoon to spread the white out a little, away from the yolk.
3. Cover and cook until egg is as done as you like, 1 to 2 minutes. The egg will continue to cook in the hot sauce as you serve, so it is generally a good idea to undercook slightly; it will finish cooking when you break the yolk and stir it into the sauce.
4. Garnish the top with crumbled feta, and freshly chopped parsley or cilantro. Serve with toast to scoop up the sauce and egg.