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Cheesy Puff Pastry Twists

January 5, 2015 in Course: Snack

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Ingredient
2 puff pastry sheets 
1 large egg, beaten
1/2 cup grated parmesan cheese
1 cup shredded Mozzarella cheese
1/2 tbsp dried basil
1 tbsp of roasted garlic powder
Salt and pepper to taste

Direction
Preheat the oven to 375ºF
Roll out both pastry sheet on a lightly floured surface.
Brush the top of the pastry with a beaten egg.
In small bowl combine cheese, salt, garlic powder and mix well all the ingredient and place the mixture over the egg washed rectangle. Slice the pastry sheets to the desired size using a pizza wheel or floured knife.
Pick up both ends of each stick and twist it gently.
When all of the strips have been twisted and placed on the baking sheet, lightly brush each twist with the remaining egg wash. Sprinkle pepper and basil over the twist.
Bake for 10-12min till golden brown.
  

Grape leaves

November 22, 2014 in Course: Snack

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Mahshi grape leaves is useful in all the arab countries her more than his way in there preparation, and the Egyptian way, way in the Gulf, by adding oil the lemon, and here, method the Syrian.
                   

 Ingredients: 

-1 kg of grape leaves

-1 kg of rice

-Chopped red meat about half kilo

-slices of meat

-The quantity of fat


-Ail Racine or three peeled


-Spices problem

-Saffron


-Salt

-margarine animal or vegetable

-Lemon wrung 3 pills senior

How to prepare:

 - Cleans grape leaves and wash the then placed in a little boiling water.

- Soak rice in hot water are then spicing soaked rice with minced red meat, spices and saffron, salt and margarine animal or vegetable.

- Phase begins winding each sheet alone is with rice so that the is placed a spoonful of rice mixture in the center of the grape leaf to fold the sides of and corrupted is do not even artistic paper instincts parties are destroyed during cooking and rice meal come out of them.

- And then placed grape leaves the cabbage in a large bowl and dispenses with blanched the garlic in the bottom of the bowl placed slices of red meat and we put the weight above it so as not to crumbles when you water is added.

- is placed the water with salt to cook over the fire for about an hour and a half  and add lemon crushed even after about papers shall be ripened the grapes and in order to imbued the lemon. 

Ten healthy benefits for the grape leaves: 

 - Increasing the activity of the liver.

 - stimulate blood circulation and organize the work of the heart.

 - useful for diabetics.

 - useful for patients with rheumatism and gout because it helps the body get rid of organic acids resulting from the intake of protein and fat.

 - protects against HIV.

 - prevents blood clots and anti-inflammatory and bacteria and toxins as it contains. 

 - helps in the treatment of gastrointestinal diseases, dysentery and entrapment of urine and relieve the pain of appendicitis.

 - nominated for soothing and sinus infections as it relieves inflammation of the gums and teeth.

 - helps in the treatment of cancer, where researchers explained that Article turn out to be an anti-cancer can destroy cancer cells, especially bowel cancer.

 - Anti-addiction because it contains a compound,which is the process of washing blood.

  

steak & onion sandwich

September 21, 2014 in Course: Snack, Cuisine: Meat, Skill Level: Easy

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Ingredients:
400 g flank skirt steak or bavette
2 large onions
20 g unsalted butter
olive oil
70 g dark brown sugar
125 ml red wine vinegar
1 ciabatta loaf
extra virgin olive oil
English mustard, optional
1 handful of watercress, optional

Method:
Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness. Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds. Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes. Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through. Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking. Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress. Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.

  

Fresh Mozzarella BLT with Pesto

September 14, 2014 in Course: Snack, Skill Level: Easy

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Ingredients:
1 4 -inch piece baguette
2 slices low-sodium applewood-smoked bacon
1 1/2 teaspoons store-bought pesto
1 1/2 teaspoons low-fat mayonnaise
1 spear romaine lettuce
2 thick slices heirloom tomato
1 thick slice fresh mozzarella
Kosher salt and freshly ground pepper

Directions:
Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.
Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper; close the sandwich and wrap in parchment paper.

  

toasted cheese sandwich

September 13, 2014 in Course: Snack, Skill Level: Easy

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Ingredients:
White bloomer
Unsalted butter
Red Leicester cheese
Cheddar cheese

Method:
A toasted cheese sandwich is a beautiful thing, but I’m not messing about here – this is the ultimate one and it’s going to blow your mind. But there is a particular sequence of events that needs to happen in order to achieve the most ridiculously tasty, chomp-worthy sandwich. Follow this recipe, and it will always make you feel good. It is also especially useful when you’re suffering from a light hangover. This is when the condiments – dolloped onto a side plate like a painter’s palette – really come into their own.
With the No. 1 toasted cheese sarnie we don’t score any points for buying expensive, artisan bread. It’s important to go for something neutral, and in my eyes, only a white bloomer will do. Lightly butter the bread on both sides (oh, and if you’ve got any leftover mashed potato, spread that across one piece of the bread – it’s insanely good). To one piece of bread, add a nice grating of good-quality cheese that melts well, like Cheddar, Red Leicester or a mixture of the two. Place your second piece of bread on top, then cook in a sturdy non-stick frying pan on a medium heat for about 3 minutes on each side. This is important, because if it gets too coloured too quickly you won’t get the gorgeous ooze and melt in the middle, and this is all about encouraging that internal cheese lava flow. As it cooks, I like to rest something flat with a little weight on top to ensure maximum surface area and crunch.
When lightly golden on both sides, lift the toastie out of the pan and grate a little layer of cheese into the pan where it was sitting. Place the toastie back on top and grate some more cheese on the top side. Leave it for just over 1 minute – wait for the cheese to bubble and the fat to spill out of it, then add a little pinch of cayenne pepper. Give the toastie a poke with a fish slice, and once it has a cheesy, doily-like crust on the bottom that moves as one, lift the toastie out of the pan and hold it on the fish slice for 30 seconds so the melted cheese hangs down, sets hard and forms an impressive cheese crown. Flip it onto the other side and once golden, serve, remembering to let it cool for a couple of minutes before attempting to tuck in.

  

Jerk Chicken Wrap

September 1, 2014 in Course: Snack, Cuisine: Poultry, Skill Level: Moderate

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Ingredients:
1 tablespoon granulated garlic
3 1/2 teaspoons sugar
2 3/4 teaspoons ground allspice
2 1/4 teaspoons salt
2 teaspoons ground nutmeg
1 1/2 teaspoons freshly ground black pepper
1 1/8 teaspoon cayenne
1/2 teaspoon dried thyme
1/4 teapoon plus a pinch of ground cinnamon
3/4 cup chopped onion
1/4 cup chopped green onion
3 habanero chilis, stemmed
1 large clove of garlic
2 tablespoons rice vinegar
1 1/2 tablespoons olive oil
1 1/2 tablespoons soy sauce
Freshly squeezed juice from 1/2 of an orange
Freshly squeezed juice from 1/2 of a lime
2 1/2 pounds boneless, skinless chicken breasts or thighs
Eight 10-inch flour tortillas (burrito size)
Romaine lettuce, shredded
2 avocados, thinly sliced
Apple Celery Slaw, recipe follows
Apple Celery Slaw
1/4 cup Dukes Mayonnaise, or your favorite
1/4 cup sour cream
Freshly squeezed juice from 1/2 of a lime
2 granny smith apples, julienne
2 celery stalks, thinly sliced on the diagonal

Directions:
Add the granulated garlic, sugar, allspice, salt, nutmeg, black pepper, cayenne, thyme, cinnamon, onion, green onion, habanero, garlic clove, rice vinegar, olive oil, soy sauce, orange and lime juice to a blender and blend on high for 1 minute until thoroughly combined.  Transfer the jerk marinade to a container and set aside.  Makes about 1 cup.
Add the chicken to a bowl and toss with half of the marinade.  Transfer the chicken to a re-sealable plastic storage bag and refrigerate overnight.  Store the remaining marinade covered in the refrigerator.  You will use it to brush on the chicken while grilling.
Lightly oil the grates of the grill and preheat to medium-high.  Grill the chicken 5 to 6 minutes per side (depending on the thickness of the meat and the temperature of the grill) until nicely marked and cooked through, basting with the reserved marinade while cooking.  When ready, the chicken will register 165 degrees F.  when tested with an instant read thermometer.  Transfer the chicken to a cutting board and slice thinly when cool enough to handle.
Preheat a panini maker according to the manufacturer’s instructions.
To assemble:  Lay a tortilla on a work surface and working left to right (or if you prefer, right to left) lay some of the shredded romaine in a vertical line along 1/3 side of the tortilla, with about 1-inch rim.  Top with avocado slices, then apple slaw, then grilled jerk chicken.  Begin to fold the tortilla like a burrito by rolling it from left to right into a tight cylinder.  Once you have rolled it half way, tuck in the top and bottom edges.  Continue to roll until the seam is on the bottom.  Repeat with the remaining ingredients.
Cook the sandwiches in the panini maker until golden brown grill marks have formed, about 4 to 5 minutes.  Remove from the panini maker and repeat with the remaining sandwiches.  To serve, slice the sandwiches in half diagonally.

Apple Celery Slaw:
In a small bowl, whisk the mayonnaise, sour cream and lime juice until combined.  Fold in the apple and celery.  Use immediately or within the day of serving the sandwich.

  

The best fish baps with mushy peas & tartare sauce

August 18, 2014 in Course: Snack, Cuisine: Sea food, Skill Level: Moderate

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INGREDIENTS:
For the baps
4 nice soft wholewheat baps
4 large (halved) or 8 small (roughly 480g in total) flat-fish fillets such as plaice, lemon sole, megrim or dab, skin off and pin-boned, from sustainable sources, ask your fishmonger
1 pinch cayenne pepper
½ a mug plain flour
olive oil
25 g Parmesan cheese
1 punnet cress
1 lemon
For the peas
1 medium potato
500 g frozen peas
½ a bunch fresh mint
For the sauce
6 cornichons
1 tablespoon capers
1 little gem lettuce
250 g fat-free natural yoghurt
¼ a bunch fresh flat-leaf parsley
1 lemon

START COOKING:
Put the baps into the oven • Slice the potato 0.5cm thick, put it into the small pan, cover with boiling water and the lid and bring to the boil • On a sheet of greaseproof paper, season the fish with salt, pepper and the cayenne, then sprinkle over the flour to coat
Pour 2 tablespoons of oil into the frying pan and add the fish • Cook until golden, finely grating the Parmesan over the top when you flip it over • Tip the frozen peas into the pan with the potato, then rip in the leafy top half of the mint and replace the lid
Put the cornichons, capers, lettuce and yoghurt into the processor • Tear in the top leafy half of the parsley, squeeze in the lemon juice, then whiz up, season to taste and pour into a bowl • Drain the peas and potatoes, purée in the processor and season to taste • When the fish is perfect, get the baps out of the oven and serve with the peas, tartare sauce, pinches of cress and lemon wedges

  

Grilled Spinach And Artichoke Dip Sandwich

August 14, 2014 in Course: Snack, Cuisine: American, Skill Level: Moderate

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Ingredients:

4 strips bacon, chopped
4 tablespoons (1/2 stick) unsalted butter, plus 4 tablespoons (1/2 stick), at room temperature
1 cup chopped onion
1 tablespoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
18 ounces canned or jarred marinated artichoke hearts, drained and chopped
Two 9- or 10-ounce bags prewashed spinach
8 ounces Brie cheese, cut into 1/4-inch cubes
4 ounces Monterey Jack cheese, grated
1/4 cup grated Parmigiano- Reggiano cheese
16 slices White Sandwich Bread

Directions:

Cook the bacon in a medium skillet over medium heat until crisp; remove the bacon with a slotted spoon and set it aside on a paper towel to drain.

Discard all but 1 tablespoon of the bacon fat remaining in the skillet. Add the 4 tablespoons butter, and when it has melted, add the onion, garlic, salt, black pepper, and crushed red pepper. Cook, stirring as needed, until the onion is very soft, about 10 minutes. Add the artichokes and cook for 2 minutes longer. Add 1 bag of spinach and cook until wilted, about 2 minutes; then add the second bag and cook, stirring as needed, for 4 minutes, until the spinach is tender and the flavors have blended. Remove from the heat.

Set a strainer over a bowl, and add the spinach- artichoke mixture to it. Allow the excess liquid to drain, about 5 minutes.

In a medium mixing bowl, combine the three cheeses. Then add the warm spinach mixture and stir until nicely combined and the cheese has begun to melt. Stir in the bacon.

To assemble: Evenly spread a packed 1/2 cup of filling between 2 slices of bread. Butter each side of the sandwich with about 1 teaspoon of the softened butter. Repeat with the remaining ingredients.

Heat a skillet or grill pan over medium heat. Cook the sandwiches, in batches, until they are browned on each side and the filling is warmed through, about 6 minutes. Cut the sandwiches, in half, and serve immediately.

  

Bourbon Dogs

July 22, 2014 in Course: Appetiser, Course: Snack, Cuisine: Meat, Skill Level: Easy

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Ingredients:
1/3 cup ketchup
1/3 cup brown sugar, packed
1/4 cup barbecue sauce
1/2 cup bourbon
8 hot dogs, cut into thirds on a bias

Preparation:
Combine all the ingredients except the hot dogs in a medium size, ovensafe pan. Bring to a simmer until well-combined and slightly thickened. Add the hot dogs into the bourbon mixture. Cover and place in a 250°F oven or in a slow cooker on low for 1 hour.

  

Meatball in a Tomato

July 21, 2014 in Course: Appetiser, Course: Side dish, Course: Snack, Cuisine: Fruits & Vegetables, Skill Level: Easy

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Ingredients:
1 1/2 cups diced bread
About 1/2 cup milk, to soften bread
4 large beefsteak tomatoes
Salt and pepper
3 tablespoons olive oil, plus a drizzle
1 tablespoon fresh thyme, chopped
1 teaspoon fennel seed
3/4 pound ground beef, pork and veal mix
Salt and pepper
A few grates nutmeg
1/4 cup grated onion
2-3 large cloves garlic, finely chopped or grated
1/2 cup flat leaf parsley, chopped and loosely packed
1/2 cup freshly grated Parmigiano Reggiano cheese, divided
1 large egg
1/2 cup panko breadcrumbs or large homemade breadcrumbs, divided
1 pint grape tomatoes or small cherry tomatoes, quartered
1/2 pound ball fresh mozzarella, cut into small dice
12 leaves fresh basil, rolled and very thinly sliced

Preparation:
Pre-heat the oven to 350°F.
Soak the bread in milk.
Cut about half an inch off the tops of the tomatoes and scoop out the seeds and heart of the flesh.
Drizzle the cavity of the tomatoes with the oil; season the tomatoes with salt, pepper and thyme.
In a small pan, heat 1 tablespoon olive oil, one turn of the pan, over medium-high heat. Add the fennel seed and stir, then add the meat and lightly brown. Season with salt, pepper and a few grates of nutmeg. Add the grated onion and garlic and stir for 2 minutes more. Transfer to a bowl to cool.
Squeeze the excess milk from bread and crumble into the cooled meat. Add the parsley, half the grated cheese and the egg. Fill the tomatoes with the mixture; cover and bake for 20 minutes.
Toss the panko or homemade crumbs with 2 tablespoons olive oil and combine with remaining cheese. Top the tomatoes evenly with the mixture and bake for 12-15 minutes more until lightly golden brown on top.
Combine the chopped cherry tomatoes with the mozzarella and basil and combine with your fingertips.
Serve the tomatoes in shallow bowls topped with some of the tomato-mozzarella-basil salad.