Categories
Easy Appetizers Healthy Sweet Snacks

Healthy Baked Pear With Walnut and Gorgonzola

Healthy Baked Pear With Walnut and Gorgonzola

Author: Victoria Baker

Materials

  • 4 pears
  • 50 grams of walnut
  • 200 g Gorgonzola

Instructions

  • Chop the nuts coarsely.
  • Cut the pears into slices, from top to bottom. Each slice should be about 1 inch thick.
  • Peel then remove the hard parts
  • Add pear pieces on a baking tray with baking paper.
  • Top with chunks of gorgonzola and chopped walnuts.
  • Bake in the oven at 175 degrees for about 5-10 minutes until cheese is melted and the pear is soft.
Categories
Healthy Snack Recipes

Healthy Veggie Samosas

Healthy Veggie Samosas - Healthy SnacksIngredients:

  • 0.5 tsp salt
  • 3 tablespoons canola oil
  • 2 tablespoons water
  • 2 pinches of black pepper, freshly ground
  • 1.5 tbsp ginger, chopped, fresh (15 g)
  • 0.5 tsp fennel, ground
  • 300 g of potatoes
  • 0.75 teaspoon cumin, ground
  • 5 cloves of garlic
  • 2 tsp coriander, ground
  • 4 tbsp coriander, chopped
  • 1.5 tbsp coriander seeds
  • 6 phyllo sheet (24 x 38 cm)
  • 2 cups peas, green (100 g)
  • 1 piece chili, green
    Joining together the dough with 2 tablespoons water
  • 2 tbsp plain flour
    For frying: 5 cup canola oil

Directions:

Peel and cut the potatoes into small pieces. Boil the pieces soft in salted water for 10-15 minutes. Drain and cool.

Boil the peas in lightly salted water for about 2 minutes. Drain . Mash the potatoes coarsely and mix in the peas .

Peel and finely chop the garlic. Seed and finely chop the chilli . Crush the coriander seeds.

Heat oil in a saucepan and add the coriander seeds. When they start to sizzle add the garlic, chilli and ginger. Fry for 2 minutes. Add the milled spices and water. Fry for 3-4 more minutes . Stir the potatoto mass, the coriander and season with salt.

Get double dough sheets and cut into 6 squares each, about 8 x 19 cm. Fold the dough . Mix water and flour. Moisten half of the straight edge with a little flour-water mixture.  Add samosas gradually over a damp kitchen towel .

Heat oil to 180 degrees in a deep fryer or pot . Deep-frying three samosas at a time 3 min . Drain them on folded paper towels. Serve samosas warm with coriander and mint dip.

Categories
Easy Appetizers Low Carb Snacks

Avocado with Caribbean Pineapple Salsa

Avocado with Caribbean Pineapple SalsaIngredient:

  • 1/3 pineapple “extra-sweet”
  • 2 yellow peppers
  • 1-2 red chillies
  • 70 g candied ginger
  • sea salt, green pepper
  • freshly grated nutmeg
  • 250 tsp lemon juice
  • 3 tablespoons macadamia nut oil
  • 1 bunch cilantro
  • 2 large ripe avocados

Instructions:
1. Peel the pineapple, and cut out the “eyes”. Dice it to small pieces. Peel the peppers with a vegetable peeler, cut in half, cut out the stalk and the part along with the seeds. Cut into thin strips and than into cubes. Halve the chillies, remove seeds, wash and finely chop. Drain the candied ginger and also cut very small.

2. Mix all ingredients, season with salt, pepper and nutmeg. Mix with the oil and the juice. Put at least 2 hours in refrigerator.

3. Before serving, rinse off the coriander leaves and pat dry. Chop them and  and mix with the salsa. Halve the avocados lengthwise and remove the seeds out, than peel the avocados. Put the salsa to the avocado halves. Serve with chilli.

Categories
Healthy Snack Recipes Low Carb Snacks

Crunchy Baked Chickpea Snack

Crunchy Baked Chickpeas - Healthy Snack Recipes
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Crunchy Baked Chickpea Snack

Ingredients

  • 400 g can chickpeas drained, rinsed
  • 1/2 teaspoon sea salt
  • 2 teaspoons sweet paprika
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons mild curry powder
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Instructions

  • Preheat oven to 170°C/150°C fan-forced. Line a baking tray with baking paper.
  • Place chickpeas on prepared tray. Sprinkle with spices. Toss gently to coat. Roast chickpeas for 1 hour or until golden and crispy. Cool chickpeas on baking tray.
  • Store these healthy snacks in an airtight container, at room temperature, for up to 2 days.

Categories
Easy Appetizers Uncat

Basil Goat Cheese Balls

Basil Goat Cheese Balls - Healthy AppetizersIngredients

  • 1 jar white beans (400 grams)
  • 120 g goat cheese
  •  1 lemon – finely grated peelings
  • salt and pepper
  • 1 pot fresh basil

Directions:

Pour the broth from the beans and rinse them thoroughly in a colander. Drain them.

Mix the beans together with goat cheese.

Add the lemon peelings and season with salt and pepper.

Roll into walnut sized balls and place on a platter.

Chop basil finely and roll the balls in the notch.

Categories
Healthy Snack Recipes

Crispy Quinoa and Pumpkin Croquettes

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Crispy Quinoa and Pumpkin Croquettes

Ingredients

  • 1 small red onion finely chopped
  • 75 g feta cheese crumbled
  • 100 g 1/2 cup Quinoa, rinsed
  • 2 500g potatoes, peeled, chopped
  • 250 g butternut pumpkin peeled, chopped
  • 75 g 1/2 cup plain flour + 2 tbs extra
  • 50 g 1 cup panko breadcrumbs
  • 2 garlic cloves crushed
  • 2 tsp ground cumin
  • 45 g 1/4 cup currants
  • 2,5 dl 1 cup water
  • 2 eggs lightly whisked
  • 1/2 cup fresh coriander chopped, plus extra, to serve
  • Grape seed oil to shallow fry
  • 1 tablespoon extra virgin olive oil
  • Tomato relish lemon wedges and salad leaves, to serve
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Instructions

  • Heat some oil in a saucepan over low heat. Add the onion, the garlic and the cumin. Cook, stirring, for 3 minutes until soft. Stir in currants for 1 minutes. Stir in quinoa and water. Bring to a simmer. Simmer, stirring occasionally, for 14 minutes until liquid is absorbed and quinoa is tender. Cool.
  • Boil pumkin and potato in a saucepan of boiling salted water for 15-17 minutes until tender. Drain well. Return to pan. Cook, shaking pan, over low heat for 1 minute until excess water evaporates. Mash them. Transfer to a bowl. Cool for 10 minutes.
  • Place flour and breadcrumbs on separate plates. Place egg in a shallow bowl.
  • Combine quinoa mixture, pumpkin mixture, feta, coriander and extra flour in a bowl. Season well. Shape into twelve 10-12cm croquettes. Dip in flour, then egg, then breadcrumbs. Transfer to lined tray.
  • Add oil to a frying pan to come 2cm up side. Heat over medium-low heat. Cook croquettes, in 3 batches, turning, for 4 minutes until crisp. Drain on paper towel. Serve with relish, lemon wedges, coriander and salad.

 

Categories
Healthy Snack Recipes

Healthy Carrot and Zucchini Slice

Healthy Carrot and Zucchini Slice - Healthy Snack RecipesIngredients:

  • 1 onion, finely chopped
  • 100g sliced leg ham, finely chopped
  • 1/4 cup fresh flat-leaf parsley leaves chopped
  • 4 eggs, lightly beaten
  • 1/4 cup milk
  • 2 garlic cloves, crushed
  • 2 medium carrots, peeled, grated
  • 1 medium zucchini, grated
  • 1 cup grated pizza cheese
  • 1 cup self-raising flour
  • 1/4 cup Alfa One rice bran oil
  • Mixed salad, to serve

Directions:

Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm (base) slice pan. Combine carrot, zucchini, onion, ham, garlic, cheese, flour and parsley in a bowl. Season with salt and pepper. Stir in egg, milk and oil.

Spread mixture into prepared pan. Bake for 30 to 35 minutes or until firm to touch. Set aside to cool. Cut into squares. Serve warm or cold with mixed salad

Categories
Easy Appetizers

Potato, Pumpkin and Pea Samosas

Potato, Pumpkin and Peao Samosas - Easy Appetizers
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Potato, Pumpkin and Pea Samosas

Ingredients

  • 2 teaspoons Alfa One rice bran oil
  • 1/2 small brown onion finely chopped
  • 1 medium 150g desiree potato, peeled, diced
  • 150 g butternut pumpkin peeled, diced
  • 1 1/2 tablespoons korma curry paste
  • 1/4 cup frozen baby peas
  • 15 sheets filo pastry
  • 125 g butter melted
  • 1 tablespoon poppy seeds
  • 1 tablespoon finely chopped fresh coriander leaves
  • 1/2 cup plain yoghurt
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Instructions

  • Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add potato and pumpkin. Cook for 10 minutes or until potato and pumpkin are just tender. Add curry paste and 1 1/2 tablespoons cold water. Cook, stirring, for 1 minute or until fragrant. Stir in peas. Remove from heat.
  • Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. Place 1 sheet filo on a flat surface. Brush with butter. Top with 1 sheet filo. Repeat with 1 sheet filo. Cut into 3 long strips. Cover remaining pastry with a damp tea towel so it doesn't dry out.
  • Place 1 tablespoon potato mixture in 1 corner of pastry. Fold over diagonally to form a triangle. Continue folding, retaining triangle shape. Place on prepared tray. Repeat with remaining filo, butter and potato mixture. Brush with remaining butter. Sprinkle with poppy seeds. Bake for 25 minutes or until golden and crisp. Combine coriander leaves and yoghurt in a small bowl and serve with samosas.

Categories
Healthy Snack Recipes

Cheese and Spinach Pie

Cheese and Spinach Pie - Healthy Snack Recipes
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Cheese and Spinach Pie

Ingredients

  • 2 bunches about 600g each spinach, leaves picked, washed, dried
  • 125 ml 1/2 cup water
  • 1 large brown onion halved, finely chopped
  • 200 g reduced-fat ricotta
  • 60 g reduced-fat feta crumbled
  • 3 eggs
  • 2 egg whites
  • 1/2 cup loosely packed coarsely chopped fresh continental parsley
  • 1/2 teaspoon ground nutmeg
  • Salt & freshly ground black pepper
  • 6 sheets filo pastry
  • 2 teaspoons olive oil
  • 2 teaspoons reduced-fat dairy spread melted
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Instructions

  • Preheat oven to 190°C. Place the spinach and 2 tablespoons of the water in a large saucepan. Cover with a tight-fitting lid and place over medium heat. Cook, stirring occasionally, for 5-7 minutes or until spinach wilts. Drain and set aside for 20 minutes to cool. Use your hands to squeeze out as much excess liquid as possible. Coarsely chop spinach and place in a large bowl.
  • Meanwhile, place the remaining water and onion in a saucepan and bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until onion softens. Remove from heat. Drain.
  • Add the onion, ricotta and feta to the spinach and stir to combine. Whisk together eggs and egg whites in a jug. Add to the spinach mixture along with the parsley and nutmeg. Stir until well combined. Season with salt and pepper.
  • Place filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Combine the oil and melted spread in a bowl. Lightly brush twothirds of 1 filo sheet with oil mixture. Fold crossways into thirds. Cut in half crossways. Line a 3cm-deep, round 11cm (top measurement) pie tin with half the pastry. Spoon one-sixth of the spinach mixture into the pie case and top with the remaining pastry to enclose filling. Press corners together to seal. Brush lightly with oil mixture. Repeat, in 6 more batches, with the remaining pastry, oil mixture and spinach mixture.
  • Place pies on a baking tray and use a small sharp knife to cut 2 small slits in the top of each pie. Bake in preheated oven for 23-25 minutes or until golden brown and puffed. Carefully transfer pies to serving plates and serve immediately.