Categories
Easy Appetizers

Baked Goat Cheese with Honey

Baked Goat Cheese with Honey - Easy SnacksIngredients:

  • 4 pieces sliced of white bread
  • 4 pieces of goat cheese
  • 1 pomegranate
  • 2 tablespoon honey
  • Arugula

Directions:

Fry four slices of bread lightly in butter.

Add goat cheese on the top of the bread and put into the oven for a few minutes at 200 degrees.

Place slices on a bed of salad and drizzle with honey, then sprinkle with pomegranate seeds.

Categories
Party Food Ideas

Avocado and Prawn Pillows

Avocado and Prawn Pillows - Party Food Ideas
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Avocado and Prawn Pillows

Ingredients

  • 1 small avocado chopped
  • 1 teaspoon fresh lemon juice
  • 250 g cooked medium prawns peeled, deveined, very finely chopped
  • 16 large slices white bread
  • 20 g butter softened
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Instructions

  • Place avocado in a small food processor. Process until smooth. Transfer to a medium bowl. Stir in lemon juice. Add prawn. Stir until well combined. Season.
  • Using an 8cm round cutter, cut 1 round from each bread slice. Spread 1 slice of each round with butter.
  • Place 1 tablespoon prawn mixture in the centre of 1 round. Top with 1 round, butter-side down. Press the edges together to seal. Repeat with remaining rounds and prawn mixture. Cut pillows in half, to serve.
Categories
Healthy Snack Recipes Low Carb Snacks

Veggie Carrot Cake with Chilli Yoghurt

Veggie Carrot Cake with Chilli Yogurt - Easy Snacks to Make
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Veggie Carrot Cake with Chilli Yoghurt

Ingredients

  • 5 600g carrots, sliced
  • 400 g can chickpeas rinsed, drained
  • 1 egg lightly beaten
  • 1/4 cup chopped coriander leaves
  • 1 tbsp harissa chilli paste
  • 150 g Greek yoghurt
  • 1 tbsp olive oil
  • 200 g bunch watercress
  • 2 tsp ground cumin
  • 2 tsp ground coriander
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Instructions

  • Cook carrots in a pan of simmering water for 20 minutes or until just tender. Drain, return briefly to the heat to dry off any excess liquid, then add the chickpeas and roughly mash. Transfer to a bowl, cool slightly, then mix with coriander, cumin, ground coriander and egg. Season. Use your hands to form into 8 balls. Chill for at least 30 minutes to firm up. Swirl the harissa through the yoghurt and set aside until ready to serve.
  • Heat the oil in a large non-stick frypan over medium heat. Flatten the balls into patties and cook for 2-3 minutes each side until golden and hot. Serve with watercress and harissa yoghurt.
Categories
Healthy Sweet Snacks

Coconut “Angel Eyes” Cookies

Coconut Angel Eyes CookiesIngredients:

  • 300 gr flour
  • 120 gr sugar
  • 100 gr grated coconut
  • 200 gr butter
  • 2 egg yolks (XL)
  • 1 pinch of salt
  • 1-2 tbsp icing sugar
  • 60 gr Red jelly (currant, raspberry, etc.)

 Instructions:

1. Whisk soft butter with the egg youlks until fluffy. Add the sugar the flour the coconut and some salt. Knead with spoon, then knead with your hands until the dough can form. Let it rest in the fridge for 1 hour in wrapped foil.

2. Cut approx. 1 cm thick pieces from the roll and shape into balls , place on baking sheet and press it with a wooden spoon a trough.

3. At 200 degrees bake for about 10-12 minutes. Put angel eyes on a rack , sprinkle with powdered sugar. Leave to cool angel eyes . Heat the jelly in a , stir until smooth and let drip with a small spoon into the cups .

Categories
Healthy Sweet Snacks

Coconut Cherry Macaroons

Coconut Cherry Macaroons - Healthy Sweet Snacks
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Coconut Cherry Macaroons

Ingredients

  • 1 cup desiccated coconut
  • 1/4 cup caster sugar
  • 1 egg white
  • 2 tablespoons glace cherries roughly chopped
  • 2 drops rosewater essence
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Instructions

  • Preheat oven to 180°C.
  • Combine desiccated coconut, caster sugar, egg white, cherries and rosewater essence in a bowl. Roll spoonfuls of mixture into walnut-sized balls, and place on a baking tray lined with baking paper.
  • Bake for 10-12 minutes or until crisp and slightly golden on the outside.