My vice is most definitely snacking and sometimes I do get tired of my trusty, sweet and salty popcorn to nibble while watching a movie! With this in mind I went hunting for new snack recipes! After cinnamon baked apples were a disaster these were my next test! Dried flavoured chickpeas! And they were really really tasty!
I took inspiration from this recipe, and slow roasted a full can of drained chickpeas in a 180C oven for about 1 hour and 20 minutes.
To begin a rinsed and dried the chickpeas on a tea towel.
Next I placed them on a baking tray covered with baking parchment and popped them in the oven. They do take a long time to become fully crispy so this could be an option for the bottom shelf of the oven while you’re roasting or baking something else.
When removed from the oven I popped them in a bowl with 2 tablespoons of olive oil and a mixture of BBQ seasoning, chilli powder, paprika and garlic. Toss the seasoning over the chickpeas and you’re onto a new snacking sensation! Enjoy!
Spotted this and it simply has to be THE greatest party food of all time! No doubt about it. Tiny shots of beer, miniature burgers and cheese toasties? I’d eat the lot!
These biscuits are utterly butterly, rich and flaky and would work brilliant as a basis for a canapé. They are also great for a snack and brilliant for cheese and biscuits if you make slightly larger ones. They are also very easy to make so would be great to make with kids or for the less experienced baker! I made them in a food processor which makes it really easy but you could make them by hand as well!
This recipe made about 40 small biscuits suitable for canapés but you could make fewer larger biscuits instead! Here’s how to do it!
100g Soft Goat’s Cheese
3 tbsp Freshly Grated Parmesan
150g Unsalted Butter (softened)
1/4 tsp of Cayenne Pepper
175g Plain Flour
1. To begin you will need to put the goat’s cheese, 2tbsp of the parmesan, butter and cayenne pepper in the food processor.
2. Blend the ingredients until smooth (as below). Next you will need to add the flour.
3. Add the flour and blend until just combined. Remove it from the mixer (after turning it off and removing the blade!). Ball the mix up, it may need a little knead to bring it together.
4. Wrap the dough in cling film and put it in the fridge for 2 hours until firm.
5. When removed from the fridge place the dough on a floured surface and using a floured rolling pin roll to about 1/2 a cm thick. Preheat the oven to 180C (160C if its a fan oven or Gas mark 4).
6. Using a lightly floured cutter of your choice cut the biscuits and place on a baking tray lined with baking paper.
7. Sprinkle the biscuits with the remaining parmesan and place in the oven baking for 12 minutes or until golden brown!
8. Remove from the oven and cool on a wire rack! They keep really well in an airtight container for at least 5 days! Enjoy!
Never seen this done before but what an absolutely brilliant idea! Why didn’t I think of this before! Definitely going to have to try it!
Super cute fruit! An amazing way to serve fruit as a healthy treat at parties! Great for kids and adults alike and easier to eat than spooning out boring old fruit salad! Strawberry, melon, pineapple, grapes, blueberries and red grapes! Looks fab!
I made these after finding a recipe on the internet. They looked super tasty so I figured I would try them out! If there is one word of warning it would be DO NOT over salt them! As they contain cheese they can be salty when baked so keep seasoning to a minimum! And remember taste, taste, taste!
First up you will need a miniature muffin tin and also a grater and clean dishcloth. You will also need to preheat your oven to 200C or about 400F!
2 Courgettes, peeled and coarsely grated
1/2 a Brown Onion, chopped finely
Cheddar or Parmesan cheese (or a mixture)
Salt and Pepper
1. Preheat your oven to 200C.
2. Spray a mini muffin tin with spray oil, or lightly grease with butter
3. First prepare your courgette by peeling and coarsely grating. Then place the courgette inside a clean dishcloth and squeeze out all of the water. If you don’t do this the centre of the bites will be very wet.
4. Place the drained courgette in a bowl and add the finely chopped onion. Mix with a spoon.
5. Add to the bowl finely grated cheese, about a handful. I used a mixture of parmesan and cheddar but having tried them I think I prefer the cheddar on its own. I used a mild cheddar.
6. Next add a large handful of fresh breadcrumbs and mix thoroughly. Before adding the egg taste the mixture and season with salt and pepper very lightly!
7. Next add your egg and mix well. the egg will bind the mix when cooked.
8. Place the mixture in the muffin tins and place in the oven baking for 15-20 minutes or until golden and crisp!
9. These are great served hot or cold with a spicy dip!