When we speak of unexpected snacks, it is in reference to the unexpected use of the main ingredient or its manner of preparation. While some of the snack foods listed below may be strange to the rest of the world, they can be treasured delicacies from their places of origin. Let us try looking into the top three on the list.
Food is usually eaten using utensils like spoon and fork. One type of food which can forego the use of these implements is finger food. By its very name, people can already have a good guess what it is. Essentially, finger food is a type of food that is eaten by hand.
Finger food is usually served as appetizers in gatherings such as weddings, birthdays, and other celebrations. There need not be any special celebration though to enjoy good tasting finger food. Every day is reason enough for families to enjoy finger food delights.
Small but creatively done sandwiches are not only filling but are a delight to the eyes. The variations that can be done are only limited by the imagination of the makers. Family members will have a field day doing their own versions of small sandwiches. Plain bread with choice filling can be cut and decorated for a more interesting food-fare. [Read more…]
People who are on a diet or want to cut back on their sugar intake love the label â€œsugar free.â€ They see it as an opportunity to indulge â€“ to have their cake and eat it too. Unfortunately, the term â€œsugar freeâ€ can be misleading.
Itâ€™s a known fact that manufacturers can put the label â€œsugar-freeâ€ on their products even if it contains sugar, and it is perfectly legal to do so. How is it legal, you say? According to government guidelines, a product can be considered sugar-free if it contains less than 0.5 grams of sugar per serving. And sugar is defined in the guidelines as sucrose. [Read more…]
Nibblerâ€™s salad is a healthy snack that is easy to prepare. It is a great alternative to popcorn, chips or other junk food. You can serve it at parties or have it while watching television. It makes a great lunchbox snack too. Add some nuts or trail mix and you are good to go.
2 celery sticks
1 large carrot
100g low fat cheese
16 small cherry tomatoes
12 canned apricot halves, drained
4 canned pineapple slices, drained and halved
16 pieces of strawberries
4 slices whole meal bread
2 teaspoons polyunsaturated margarine
Slice the celery, carrots and cheese into 1/4 inch sticks. Place it in a platter together with the cherry tomatoes, pineapples and strawberries.
Cut a slice of bread into 3 parts. Do the same for the remaining bread. Spread some margarine over the bread. Serve it with the fruits and vegetables.
Photo Courtesy Of: Â [cipher]
Cheese pretzels are a big hit with kids. They make good snacks for school or during playtime. You may also prepare it ahead of time and store it in the freezer. Sprinkle it with cheese before reheating to make it cheesier.
200g plain flour
25g cheddar cheese, grated
25g butter, diced
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg beaten
Coarse sea salt
Extra grated cheese
Pre-heat the oven to 200C.
Combine the sifted flour, baking powder, butter, sugar and salt in a mixing bowl. Mix it together with your hands or using an electric mixer set to medium. Gradually add the dough and continue mixing it until you form a ball of dough.
Flour a flat surface and roll the dough 3-5 times. Knead it by pressing and folding for 2-3 minutes or up to 10 times.
With a rolling pin, roll out the dough until it measures 10 x 7 inches. Cut the dough into strips about half an inch thick. Pinch the edges and twist the dough to form a pretzel. Do this for the remaining strips of dough. Place the pretzels on a greased baking sheet. Brush it with beaten egg and sprinkle with salt, sesame seeds and grated cheese. Bake it in the oven for 10-12 minutes or until golden brown.
Photo Courtesy Of: Â Â Kelly Sue
Pierogies are delicious European dumplings that are stuffed with potatoes, onions and cheese. They can be baked, boiled or fried depending on the way you want it. You can also prepare them ahead of time and freeze them. Make sure to boil them first for 2 minutes and coat them in oil, so that they donâ€™t stick together. Just defrost them and reheat by boiling or sautÃ©ing them.
For the Dough:
400g all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 beaten egg yolk – retain the white for use later
100ml water as required
For the filling:
750ml cooked mashed potato
100g farmer cheese or cottage cheese
200ml finely chopped onions
2 tablespoons butter
1 teaspoon sea salt
1/4 teaspoon pepper
Melted butter – optional
Sour cream – option
SautÃ©ed onions, for serving
To make the dough, combine the milk, water, vegetable oil and yolk in a bowl. Whisk thoroughly.
Sift the flour into a large bowl and gradually pour the milk mixture in the center. Slowly fold the ingredients together using your hands or a wooden spoon. You may add more flour if it becomes too sticky.
Transfer the dough onto a well-floured surface and knead it for 3 minutes. Add more flour if the dough is still sticky. Cover the dough with plastic wrap and refrigerate it for 20 minutes.
To prepare the filling, melt the butter in a large pan and sautÃ© the chopped onions until it is browned. Add the potatoes and cheese. Season it with salt and pepper.
Roll out the dough thinly on a well-floured board. With a pastry cutter, cut the dough intoÂ circles.
Place a teaspoon of filling at the center of each circle and fold the edges together. Seal the edges using egg whites.
To boil pierogies, place them in a pot with boiling water. Cook them in batches for 3-4 minutes or until they float to the surface. Transfer them to a plate and drain the excess water. If you want to fry them, sautÃ© the boiled dumplings in butter until they are golden brown. You can also bake them by preheating the oven at 425F. Brush them with egg and bake for 20-30 minutes until they are golden brown.
Drizzle melted butter over the pierogies and serve with sautÃ©ed onion and sour cream.
Photo Courtesy Of: Â the prodigal untitled13
I love cheese and anything that has it. Here is a simple cheese puffs recipe that you can serve as snacks or an appetizer. Feel free to be as creative with the filling. This is something both kids and adults will enjoy.
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
1 pinch cayenne pepper
1 cup whole milk
1 stick butter (cut into 1/2 inch cubes)
6 large eggs (at room temperature)
1/2 cup grated Parmesan or Romano cheese
3/4 cup grated Gruyere cheese
1 ounce pepperoni, diced (optional)
2 tablespoons milk
2 tablespoons grated Parmesan cheese
Preheat oven to 425F.
In a large bowl, combine the flour, salt, pepper, thyme and cayenne.
Separate the egg yolk and egg white of 1 egg.
In a large saucepan over medium heat, melt the butter and pour in the milk. Bring it to a boil. Lower the heat and add the flour mixture. Mix well until it forms into a dough like mixture. Remove from heat.
Place the dough in a mixing bowl and beat it at low speed for one minute. Add an egg and an egg white. Mix it until the egg is absorbed. After, add the remaining 4 eggs one at a time. Mix until the dough is smooth.
Fold in the Gruyere, 1/2 cup of Parmesan and Pepperoni into the dough.
Place the dough in a pastry bag. Pipe it in a greased baking sheet. The dough balls should be an inch in diameter and an inch apart. You may also use a spoon or place the dough in a mold if desired. Try to keep the size of the dough uniform, so that they can bake evenly.
Beat the eggs and 2 tablespoons of milk in a small bowl to make a glaze. Brush the cheese puffs with the glaze and sprinkle them with Parmesan.
Bake the cheese puffs in the oven for 10 minutes or until they are light brown and the center is no longer runny.
Remove from the pan and let it stand for 10 minutes before serving.
Photo Courtesy Of: highclassjackass
If youâ€™re like me, youâ€™ll hate it when a packet of Biscuits has broken ones in them. But, if you have this recipe to hand, youâ€™ll always have a tasty treat to hand. Theyâ€™ll last in a fridge for a week, or in the freezer for up to three weeks, so that youâ€™ll still get the same quality taste and textures.
So simple and easy, itâ€™s a great dish to make if youâ€™ve got kids nearby to keep the occupied. If you prefer, use all Milk or Plain Chocolate, and other biscuits instead of Digestives used in this recipe.
To make 40 Squares
200g Dark Chocolate, minimum 60% cocoa solids
100g Milk Chocolate
3tbsp Golden Syrup
300g Unsalted Butter
300g Digestive Biscuits
75g Glace Cherries, quartered
100g Flaked Almonds, toasted
1. Break the Chocolate into pieces, and place into a large bowl of Golden Syrup and the Butter, then stand over a pan of simmering water â€“ make sure the bowl doesnâ€™t touch the Water though! Leave until the Chocolate has melted, stirring frequently.
2. Remove the bowl from the heat. Place the Biscuits into a large bowl, then break into pieces with a Rolling Pin. Add to the Chocolate, along with the Cherries, Sultanas and Almonds, then stir well until mixed evenly.
3. Line a shallow roasting tin with clingfilm, then pour the mixture in, and level at the top. Chill for at least two hours before cutting into squares, then storing until you need or want them!
Photo Courtesy of: Lord Biro
Corn dogs are usually sold by street vendors or as fast food. It is eaten on the go- while walking in the mall, during a fair or in a carnival. Kids and adults love this snack so much that it is also served during parties or cooked at home. You can even find the frozen variety in the supermarket, but for me it tastes better when it is freshly made. The batter is crispier and tastier especially when it is smothered with mustard.
8 regular or jumbo hotdogs
3/4 cup of flour
3/4 cup of yellow cornmeal
1/2 cup of white sugar
1/2 teaspoon of baking powder
3/4 cup of milk
Salt and pepper to taste
1 to 1-1/2 liters of vegetable cooking oil
8 bamboo skewers
Heat the oil in a deep pan, make sure there is enough oil to deep fry the corn dogs.
In a bowl, combine the flour, cornmeal, sugar, baking powder, egg, milk and salt. Mix well until it is free of lumps.
Thread the hotdogs on the bamboo skewers.
Test if the oil is hot enough by frying a drop of batter. If it floats in a few seconds then the oil is hot enough. If the batter floats immediately then it is too hot. Turn off the heat for 3-5 minutes to let the oil cool before turning on the stove. Keep the fire at low.
Dip the hotdog in the batter and deep fry for about 3-5 minutes. Turn once to make sure that it is evenly browned. Â Cook the hotdogs individually.
Drain the oil from the corn dogs using paper towels. Serve warm with ketchup, mayonnaise and mustard.
Photo Courtesy Of: Andreanna Moya Photography
A treat for anyone â€“ these are great as an easy desert, and a treat for with coffees and in the evenings.
You can make in large numbers in advance, store them in the freezer for up to a month and then pull them out when theyâ€™re needed.
To Make 40
150g Caramel Toffee
50g Chopped Dark Chocolate
400g Chopped Milk Chocolate
142ml Double Cream
1tsp Vanilla Extract
85g Cocoa Powder
1.Â Â Â Â Â Â Make the middle of the truffles first. Heat the Caramel Toffee in a bowl above a pan of hot water for a minute until it is melted, warm and runny, before stirring in the chopped up Dark Chocolate, and stirring until mixed in properly and smooth.
2.Â Â Â Â Â Â Cover a dinner plate with cling film, and cover with butter, then pour the mixture out onto it. Allow it to cool, and then freeze for two hours or until very firm.
3.Â Â Â Â Â Â Put the milk chocolate into a boil, and then bring the cream to boiling in a different pan. Pour it over the chocolate, the leave for two minutes. Stir in the Vanilla Essence and mix until smooth. Allow to cool and chill until set.
4.Â Â Â Â Â Â Peel the Caramel off of the cling-film, and cut into thumbnail size pieces. Spread the cocoa powder over a large baking tray, and split the truffle mixture (stage three) into plenty of even sized parcels. Place a piece of the Caramel into the middle of the parcel and squash it around the caramel, roll in the Cocoa powder and then chill.
Photo Courtesy of: Chocolate Reviews
The Urban Dictionary defines “milk and cookies” as:
the best medicine to be found in the kitchen
… and I have to agree. My mother-in-law is 82 and looks incredibly good for her age. Seriously, she looks at least twenty years younger (I’d post a photo here if she wasn’t so shy). One of her secrets? Milk and cookies for dinner.
Now, this might not seem like the healthiest of choices- but really, how can you go wrong? The milk gives you calcium and Vitamin D, the cookies give you chocolate (chock-full o’ antioxidants). And the combination of a chilled glass of creamy milk and some chocolate cookies gives you comfort- and a lot of pleasure. It is, after all, what you traditionally leave for Santa on Christmas Eve.
You can, of course, simply open a bag of Oreos, which are classic. But if you’d like to kick up your experience a notch, here are some of our recipes for cookies that go awesomely with milk:
It may not seem like it, but it’s not all about over-indulgent desserts and cooking with lots of butter here at bFeedMe: we really do care about eating “well”- and most of the time, that means sticking to healthy choices. Which is why today I want to post about my favorite healthy snacks- and really, because they’re so quick to prepare, there’s no reason not to grab one of these in a moment of peckishness. Instead of a cookie or that bag of chips, I mean.
Chilled Carrot Sticks
It’s not easy to find fresh baby carrots at my local supermarket, but when I do, I like to wash them, portion them out in small freezer bags, and chill them- to be eaten plain when I’m looking for something crunchy and sweet. Without baby carrots, regular carrots will do as well- wash, peel, and cut into sticks. Can’t get much easier than that.
So after years of telling us to limit our egg intake, it turns out eggs are good for us. I knew that all along, of course- and boiled eggs are probably my favorite quick snack of all time. Hard-boiled or soft-boiled, I can’t really decide which one I like best. Oh, and they must be perfectly done- learn how to make a perfect hard-boiled egg here.
Banana Peanut Butter Smears
I could be the only person on earth who calls them this- but these are basically plain bananas smeared with peanut butter. All you need is a banana, a jar of your favorite peanut butter (I like crunchy, but would never turn my nose up at creamy), and a good spoon. And a napkin. Bananas give you potassium, and peanut butter is chock full of good things like Vitamin B3, Niacin and Protein. Who knew healthy snacking could be such fun, eh?
This is what I reach for when I have a strong chocolate craving, and don’t want to wreck my diet with a slice of chocolate cake. There are so many awesome varieties of instant hot cocoa these days (helloooo, Jacques Torres Wicked), and if you make it with skim milk, and give it a good whisk, it makes for a wonderfully satisfying, luxurious chocolate snack.
Slices of Cheese spread with Jam
A few slices of regular cheddar cheese spread with jam (or natural fruit preserves, if you want to be strict about it) really hits the spot for me. Seriously, if you’ve never tried this one- do. The salty creamy cheese is perfectly offset by the sweet tartness of the jam. I like strawberry, but went through a cheese and marmalade phase not too long ago.
What are your favorite snacks?