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Snacks of all sorts including healthy snacks too.
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Hanne’s Carrot Rolls
(Hanne Christensen, Copenhagen, Denmark)
(Makes 20)
Hanne says you can make the dough and keep it in the refrigerator over
night. Let the dough rise at room temperature and then form and bake the
rolls. Great for sandwiches or served with a meal.
50 g (1-½ oz) butter
4 dl (2 Cups) milk (room temperature)
1 dl (½ Cup) buttermilk (room temperature)
50 g (1-½ oz) yeast
2 Tbsp coarse salt
2 tsp sugar
2 grated carrots (ca. 150 g / 5 oz)
50 g (1-½ oz ) wheat germ
800 g (16-½ oz) all purpose flour
Beaten egg for brushing the rolls
Preheat oven to 200° C (400° F) Melt the butter and add the milk. Pour mixture into a mixing bowl, add the buttermilk then the yeast and stir gently. Add the other ingredients - reserve a little of the all purpose flour. Mix the dough well, cover and set aside in a warm place for one hour. Remove the dough to a floured surface and knead well (you can refrigerate the dough her and continue with the rest the next day or later). Add more flour if necessary and divide the dough into 20 pieces and form these into oblong rolls about 10 cm (4 inches) long. Place on a buttered cookie sheet and let the rolls rise for 20 minutes. Brush lightly with the beaten egg and make 4 cuts into each roll. Sprinkle with a little wheat germ if you wish and bake in the middle of the oven for about 20 minutes or until the rolls are lightly browned and done. |
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Rice Pudding
(Serves 6)
The simplest dessert available on short notice. The fresh fruit can be
whatever is in season or a fruit coulis can top the dessert.
2 Cups (4 dl) cooked short grain rice
2 Cups (4 dl) low fat milk
½ Cup (¼ dl) sugar
1 tsp vanilla extract
2-3 kiwi fruit
1 Cup (2 dl) fresh strawberries
1 Cup (2 dl) whipped cream
1 Tbsp orange zest
Combine rice, milk, and sugar in a medium-sized saucepan and bring to a boil. Reduce heat and continue to simmer over low heat for about 20 minutes or until the rice is very thick, creamy and tender. Remove from the heat and let cool. (about 30 minutes. Peel and slice the kiwis, hull and cut the strawberries in halves. Spoon the rice into serving dishes and top with fresh fruit and whipped cream. Garnish with orange zest and serve. |
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Whip up a batch of these healthy muffins and serve with coffee or tea
and fresh fruit. A good idea for the next mother’s day breakfast.
Canola oil spray
1 Cup (2 dl) mashed ripe bananas (ca. 2 medium)
½ Cup (1 dl) frozen orange juice concentrate, thawed
1 large egg
¼ Cup (½ dl) canola oil
1-½ Cups (3 dl) bran flake cereal
1 Cup (2 dl) whole wheat pastry flour (white flour can be
substituted)
2 tsp baking powder
¼ tsp baking soda
¼ tsp ground cinnamon
1/3 tsp salt
½ Cup (1 dl) diced dried cherries, apricots, cranberries or raisins
¼ Cup (½ dl) chopped toasted pecans*
Preheat oven to 400° F (200° C) and lightly coat 12-cup muffin pan with canola oil spray or line with paper cups. In a large bowl, whisk together the mashed bananas, orange juice concentrate, egg and canola oil. Stir in the bran flakes. Let stand for about 15 minutes to soften the cereal. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the cereal mixture and stir until just combined (do not overstir). Gently fold in the dried fruit and pecans. Divide the batter among the 12 muffin cups. Bake 20-25 minutes or until a wooden toothpick inserted in the center of the muffin comes out clean. Cool the muffins in the pan on a wire rack for 5 minutes then remove the muffins and continue to cool them on the rack. (Per serving: 176 calories, 7 g fat, 27 g carbohydrates, 3 g protein, 3 g dietary fiber, 175 g sodium.)
* To toast pecans, put them in a small skillet over
medium heat for about 2-3 minutes, shaking or stirring frequently until
lightly browned. Transfer nuts to a small dish to cool.
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Mum's Apple Roly-Poly
1½ cups S.R. flour
pinch of salt
4 oz. butter
cold milk
3 or 4 apples
Brown sugar and cinnamon
Rub butter into sifted flour and salt until resembling breadcrumbs. Mix with milk to form dry dough. Roll out thinly on floured board. Peel apples, and slice finely over pastry, sprinkle with brown sugar and cinnamon. Roll up, lift into a deep greased ovenproof dish, Pour over boiling syrup and dot with butter. Bake in moderate oven about 3/4 hour or until brown, basting frequently to keep it moist. Serve hot with cream. |
Cottage
Cheese with Strawberry Topping
(Makes individual servings)
1 cup (2 dl) cottage cheese
¼ cup (½ dl) strawberry topping
1 tsp toasted, slivered almonds (optional)
Place the cottage
cheese in an air-tight plastic container and top with the
strawberry topping and sprinkle with toasted, slivered almonds.
Strawberry Topping
10 oz (300 g) frozen strawberries
2 oz (ca. 1/3 cup / ¾ dl / 60 g) sugar
Couple dashes of vanilla
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Place all ingredients in a small saucepan and bring to a boil, stirring constantly. Reduce heat and simmer for about 15 minutes - continue to stir until thickened. Set aside to cool. Good with cottage cheese, ice cream or angel food cake.
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(Serves 4 to 6)
Can be made ahead but cannot be frozen. Will keep 2-3 days in the refrigerator.
2 tins tuna or salmon, flaked
2-3 stalks celery, thinly sliced
1 apple, cored and chopped
1 can corn (ca. 4 oz / 120 g) (or 1 cup - 2 dl thawed corn)
Fresh dill (ca. 2 Tbsp)
Dressing:
½-1 cup (1-2 dl) mayonnaise
2 Tbsp catsup
Juice of ½ - 1 lemon
1-2 Tbsp sugar
Season with a little salt and pepper
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Mix all ingredients for the dressing. If you like a moist salad, use 1 Cup /2 dl mayonnaise. Mix the tuna, celery, apple and corn. Pour the dressing over the salad and stir through. Add the fresh dill at the end and add salt according to taste. Serve with fresh tomatoes cut into quarters, or hard-boiled eggs cut in quarters. Good with rye bread, rye crisps, French bread or crackers.
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(Serves 4)
This does not freeze well, but it can be made up ahead and kept in the refrigerator for 2-3 days.
1 lb (500 g) pasta (shells, cork screws, etc.)
1 Tbsp vegetable oil
4 Tbsp hot water
4 tsp white wine vinegar
1 tsp coarse salt
Dash of sugar
Freshly ground pepper
6-7 oz (200 g) zucchini, in cubes
6-7 oz (200 g) cherry tomatoes, cut into quarters and seeds removed
6-7 oz (200 g) cheese either cubed or grated
2 cups (3 oz / 100 g / 4 dl) lamb’s ear lettuce
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Cook pasta according to the directions on the package. Drain pasta in a sieve and rinse with cold water; set aside to drain. Remove to a large bowl. Mix the vegetable oil, hot water, wine vinegar, salt, pepper and a little sugar, and pour over the pasta in the bowl. Add the zucchini, tomatoes, and cheese and mix gently. Add the lettuce just before serving or put on top if serving as a packed lunch. Mix in the salad just before eating it. |
Lazy Bun
(Serves 10)
A good snack or lunch. Good with either butter, cream cheese or sliced cheese.
2 cups (16 oz / 4 dl / 480 g) All bran
1 cup (8 oz / 240 g) sugar*
2 cups (10 oz / 300 g) mixed, dried fruit
2 cups (16 fl oz / 4 dl / 500 ml) milk
2 cups (16 oz / 4 dl / 480 g) flour
1 tsp cinnamon
1 tsp mixed spice ((nutmeg, cinnamon, cloves, ginger)
3 tsp baking powder
Soak All bran, sugar and fruit in the milk for 1 hour and drain. Add all the remaining
ingredients and mix well. Bake in a lined, greased 9 x 4 inch (22-½ x 10 cm) loaf tin
In the middle of the oven at 350° F (180° C) for one hour.
* The original recipe calls for 2 cups of sugar which is a bit sweet.
Chewy Apricot Strips
| This is a good snack for school lunches or after
school. It is a good way to preserve stone fruit when it is plentiful.
The apricot strips will keep up to 6 months or you can freeze them for
up to 12 months.
2 lbs (1 kg) fresh apricots Peel apricots and remove stones. Combine fruit and water in a large saucepan and bring to a boil. Reduce the heat and simmer, covered, until the apricot mixture becomes soft and pulpy. Reduce the liquid in the apricot mixture as much as possible. Stir often so the apricot pulp does not burn. Let the fruit mixture cool slightly (about 5-10 minutes). Line a cookie tray with foil and spread the apricot mixture evenly over The foil. Dry the fruit in a very slow oven, with the door slightly open. The fruit is ready when it is dry to the touch and no longer sticky. Remove from oven and cool at room temperature. Peel away the foil. Roll the sheets and cut into strips of desired width. Fruit can be dried in sunlight, but cover the fruit with a net to protect it from insects. It may take a day or more to dry when placed in the sun. Do not leave the fruit out overnight. |
Smoked
Trout
(Serves 4)
Shrimp dressing
5 oz (150 g) shrimp, fresh or frozen
Light sour cream
2 sun-dried tomatoes, finely chopped
1 Tbsp finely minced Spanish onion
1 tsp mild mustard
1 Tbsp freshly chopped dill
4-5 oz (125 g) smoked trout fillet
1/4 head lettuce
4 good-sized rolls (e.g. Italian)
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Defrost the shrimp and let them drain. Mix the light sour cream with the sun-dried tomatoes, Spanish onion, mustard and dill. Add the shrimp. Lightly flake the smoked trout and either place on baking paper and warm up in the oven at 400 degrees F (200 degrees C) or use at room temperature. Slice the rolls in half, place a little lettuce on the bottom of each bun, place equal portions of the trout on the lettuce, top with shrimp dressing and place the top of the bun over the shrimp to form a sandwich. |
Onion Tart Snacks
(Serves 6-8)
4 small sheets puff pastry (frozen)
2 medium onions
1/8 cup (1/4 dl / 1 fl oz / 30 ml) olive oil
Salt and pepper to taste
1/2 cup (ca. 120 g / 4 oz) black pitted olives
8 oz (240 g) Serrano ham / prosciutto ham*
1 bunch freshly chopped parsley
| Roll out the puff pastry until it is double its size. Cut
each piece into four squares.
Cut the onions into thin slices and saute in the olive oil until they are tender but not brown. Season the onions with salt and pepper. Spread the onions evenly on the puff pastry squares. Cut the parma ham to the size of the puff pastry squares and place one piece of ham on each square. Spray or brush a little olive oil over the pastry and ham pieces and bake in the oven at 410 degrees F (210 degrees C) for 15 minutes or until the pastry is a golden brown and cooked through. Sprinkle each piece of pastry with freshly chopped parsley and serve the tarts as snacks. A nice cold glass of white wine to serve with these snacks is Hecula 2000. *Plain ham can be substituted for parma ham --It is easy to create a little atmosphere with snacks and a nice wine served before a good dinner, on the terrace in the summer or after the movies or theater. The Serrano or prosciutto ham gives the snacks a little southern European flavor. |
Snickerdoodles
1 cup (8 oz / 240 g) shortening
1-1/2 cups (12 oz / 360 g) sugar
2 eggs
2-1/4 cups (9 oz / 270 g) flour
2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon baking soda
Cinnamon sugar (2 tablespoons sugar, 2 teaspoons cinnamon)
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Cream shortening and sugar; add eggs. Mix in remaining ingredients, not cinnamon sugar. Roll in one-inch balls; dip in cinnamon sugar. Bake 2 inches apart on un-greased cookie sheet at 350 degrees F (180 c) for about eight minutes. Remove to cooling rack. |
Oatmeal
Cripsies
(Makes 5 dozen)
1 cup (8 oz / 240 g) shortening
1 cup (8 oz / 240 g) sugar
2 eggs, beaten
1 cup (6 oz / 180 g) brown sugar
1 teaspoon vanilla
1-1/2 cups (6 oz / 180 g) flour
1 teaspoon salt
1 teaspoon baking soda
3 cups (9 oz / 270 g) quick oats
1/2 cup (4 oz / 120 g) walnuts, chopped
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Cream shortening and sugars. Add eggs and vanilla; beat well. Add flour, salt and soda. Add oatmeal and nuts; mix well. Shape in rolls; wrap in wax paper and chill 1 hour. Slice 1/2-inch thick; bake on ungreased sheet at 350 degrees F for 10 minutes. Cool. |
Gingerbread
Cookies
2 Cups dark syrup
2-2/3 Cups sugar
2 tsp ground ginger
2 tsp ground cinnamon
2 tsp ground cloves
2-1/3 Cups butter
1-1/3 Cups Cream
1 Tbsp bicarbonate of soda (baking soda)
8 to 8-2/3 Cups wheat flour
Mix
the syrup, sugar, spices and butter to a smooth dough. Stir in the cream
and mix well. Sift the bicarbonate of soda (baking soda) and flour,
ginger, cinnamon and cloves and work this into the butter mixture until
dough is fit to handle. Move the dough to a floured pastry board and
work in the rest. |
Coconut
Oatmeal Cookies
1 cup shredded coconut
125g (4oz) butter
1 cup brown sugar, lightly packed
1 egg
1 teaspoon vanilla
1 cup rolled oats
1/2 cup chopped nuts
Put coconut in shallow pan, stir constantly over heat until coconut is light golden brown. Remove from pan immediately; cool. Cream butter and sugar until light and fluffy, add beaten egg and vanilla, beat well. Stir in oats, nuts and toasted coconut. Drop teaspoonfuls of mixture on to lightly greased and floured oven trays; allow room for spreading. Bake in moderate oven 10 minutes; cool on trays. Makes approximately 30.
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Croissant with cod salad
4 croissants
300 g cod
1 1/2 dl quark 1%
2 cooked eggs, chopped
50 g chopped dill
75 g capers
1 large red onion, finely chopped
75 g small pickles
75 g peas
salt and pepper
watercress
80-100 g smoked salmon in strips
finely chopped leek
Cook the cod for about 5-8 min. and let it cool. Mix the cod, egg, dill, capers, onion, small pickles and pees in the quark. Add salt and pepper. Add finely chopped leek, smoked salmon and watercress.
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Filled
Pita Bread (Serves
2)
2 large pitabreads
30 g (1 oz) grated cheese eg. mozarella
1/2 tsp timian
1 package turkey bacon
4 shredded lettuce leaves
100 g (3 oz) corn
1 dl (1/2 Cup) salsa sauce
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Warm the pita bread in a toaster. Cut across the very top of the pita so that you can find the opening. Sprinkle the timian and cheese into the pockets first. Fry the turkey bacon and let cool. Cut the turkey bacon julienne. (If you do not have turkey bacon, use 4-5 slices of ham or 1 whole chicken breast.)
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Spinach
and pasta with Tortilla Chips
200g (8
oz) penne pasta
ca. 150g (5 oz) fresh
2 dl. (1 Cup) black olives
a little freshly chopped timian
Dressing
1 1/2 Tbsp. oil
1 Tbsp. water
2 tsp. vinegar
1 tsp. Dijon mustard
1 tsp. grated lime peel
sugar, salt, and pepper
100 g (3-1/2 oz) tortilla chips
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Cook the pasta and rinse in cold water. 'Sort out the spinach' then mix pasta, spinach, olives in a dish or bowl and sprinkle a little timian on top. Mix all the dressing ingredients together. Add sugar, salt and pepper according to taste and pour over pasta salad. Mix some tortillas into the salad and set serve the rest of the tortillas in a separate dish.
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Bar-B-Q Marinated Chicken Filets
2
Chicken filets
1 dl (1/2 Cup) sour cream
100g (ca. 3 oz) mango chutney
1 cucumber
1 bunch radishes
12 slices sandwich bread
1 small head of lettuce (iceberg)
salt
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Potato Bean
Salad
(with herb marinated chicken fillet)
(4 persons)
1
package herb marinade
2 chicken fillets
250g (9 oz) green beans
1 bunch spring onions
800 g (28 oz) small, new boiled potatoes
1 package rucola salad (or iceberg)
1 package cherry tomatoes
2 Tbsp. capers
2 hard-boiled eggs
1 Tbsp. chopped herbs such as parsley and dill
Mustard dressing
1 Tbsp Dijon mustard
3 Tbsp. olive oil
1-2 Tbsp. apple cider vinegar
salt and pepper
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Recipe