Snack Recipes

Quick thinking here, proving that a snack can be more alluring than a quick sarnie!

 
Previous | Page :  1  2  3  4  5  | Next >>
 
Poppy Seed RollsMakes 16 rolls

Poppy Seed Rolls

Basically these are the familiar soft Vienna rolls – improved, I think, by a liberal sprinkling of poppy seeds.

 
 
Oven-roasted Chunky ChipsServes 4-6

Oven-roasted Chunky Chips

These are, believe it or not, low fat – just one dessertspoon of oil between four to six people, so not quite as wicked as it would first seem.

 
 
Stuffed Yellow Peppers with Pilau Rice, Currants and Toasted Pine NutsServes 12

Stuffed Yellow Peppers with Pilau Rice, Currants and Toasted Pine Nuts

Make the peppers ahead for an easy dish when entertaining. Stuffing vegetables with a mixture of rice, nuts and dried fruit adds plenty of flavour and a very Mediterranean element.

 
 
Welsh Rabbit (Rarebit) with Sage and OnionsServes 4 for lunch or as a starter or 2 as a main course

Welsh Rabbit (Rarebit) with Sage and Onions

Cheese on toast with a difference, this easy classic snack is ideal when you are in need of speedy sustenance.

 
 
Crumpet PizzaServes 4 as a snack or 2 as a main course

Crumpet Pizza

Well, a crumpet pizza does make sense if you think about it – soft, squidgy bread that gets lightly toasted for just a bit of crunch, then all those wonderful holes so that the cheese and other ingredients can melt right down into it. And because cru

 
 
Pickled Shallots in Sherry VinegarMakes a 1 litre jar

Pickled Shallots in Sherry Vinegar

One Christmas tradition in our family is returning from midnight Mass to freshly baked, crisp sausage rolls and equally crisp pickled onions. I have now discovered that shallots with a little sherry vinegar make a different, rather special version.

 
 
Patatas ArequipoServes 4

Patatas Arequipo

A spicy Peruvian dish with a wonderful and unusual walnut sauce, made simple with the help of a top-class prepared potato ingredient. Colourful and light, it makes a great supper or lunch dish for vegetarians.

 
 
Hummus Bi TahiniServes 6

Hummus Bi Tahini

If you want to make the proper authentic version of this you'll need to hunt out some tahini paste, which is available at supermarkets and health-food shops.

 
 
Mexican GuacamoleServes 4

Mexican Guacamole

The first time I ever used Tabasco (hot chilli sauce) was when I made my first guacamole. This spicy Mexican purée, made with fresh avocados, chillies and ripe tomatoes, is still a great favourite. Serve it as a first course with good crusty bread or

 
 
Tapenade of Sun-dried Tomatoes, Olives and BasilMakes ¾ pint (425 ml), serves 4-6

Tapenade of Sun-dried Tomatoes, Olives and Basil

Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with o

 
 
Previous | Page :  1  2  3  4  5  | Next >>

Return to Homepage
Have you looked at the Delia Online Cookery School

 

 




NetObserver
CMS solutions by REDtechnology.com