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!