Just a Snack

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For the hot Summer months, you won’t want to cook anything too heavy or complicated. Try these yummy snacks for something light.

Summer Crêpe Burritos
1 white onion, sliced thinly
1 garlic clove, crushed and finely chopped
¼ butternut squash, skinned, cut and diced (1cm cubes)
2 courgettes, chopped, diced (1 cm cubes)
200g frozen corn, defrosted
150g black beans, (tinned) rinsed and drained
Salt and pepper
150g sour cream, fat free
2 tbsp coriander, finely chopped
24  fresh crêpes (see recipe below)

  • Heat a frying pan with a little oil. Add the chopped onion and crushed garlic and cook until the onion is transparent. Add the cubed squash and courgette and cook, stirring occasionally, until the squash is tender. Add the frozen corn and cook for five  minutes. Add the drained black beans and salt and pepper the mixture to taste.
  •  Remove the combined mixture to a plate and allow to cool.
  •  Take two of the crêpes and lay them so that one slightly overlaps the other. (Crêpes are not as strong as tortillas so you will wrap the mixture into two of them for strength.
  • Spread some of the sour cream onto the crêpe. Spoon onto it the cooked and cooled vegetable mixture and sprinkle with some of the chopped coriander. Roll up, fold in the edges and serve.
  • These can be served cold or reheated under a grill with a sprinkling of cheese on top to serve warm.

Chocolate Honey Granola Bars
300g white oats
80g sliced almonds
100g shredded coconut, loosely packed
40g whole wheat germ
75g unsalted butter
120g acacia honey
60g light brown sugar, lightly packed
1 1/2 tspn vanilla extract
pinch salt
50g white raisins
100g dried apricots, finely chopped
65g dried cranberries
50g dark chocolate chips

  • Preheat the oven to 160 degrees Celsius. Lightly grease a square cake tin or sheet pan and line it  with parchment paper.
  •  In a mixing bowl, add the oatmeal, almonds, coconut and wheat germ together.
  •  In a small saucepan, heat together, but do not boil the butter, honey, brown sugar, vanilla, and salt. Pour the heated liquid over the toasted oatmeal mixture. Add the raisins, chopped apricots, and cranberries and stir well.
  • Finally, as the mixture cools, add the dark chocolate chips and fold through quickly, trying not to let the chips melt.
  • Pour the mixture into the cake pan and press the mixture evenly. Bake in the pre-heated oven for 25 to 30 minutes, until light golden brown.
  • Once baked, cool in the tin for 30 minutes before using a sharp moist knife to cut into bar forms. Cut through, but  do not remove the bars. Allow the granola bars to cool for at least one or two hours before turning the cake  pan upside down and breaking the precut bars apart.  Store in air tight container or serve immediately.

Crêpes (for Burritos)
250g plain (all-purpose) flour
2  eggs, large
125 ml milk
125ml water
pinch salt
40g unsalted butter, melted

  • In a mixing bowl, sift the flour and whisk together with the eggs. Slowly add in the milk and water, whisking gently to combine. Do not aerate the mixture. Add the salt and the melted butter and whisk until smooth. Strain the mixture into a clean bowl, cover and allow  to rest in the refrigerator for 20 minutes.
  • Lightly grease a frying pan and heat. Ladle the crêpe batter onto the pan. The amount will depend on the size of your frying pan, but ladle just enough to cover half the pan and tilt and swirl in a circular motion to cover the remaining half.
  • Cook the crêpe for about two minutes, until the bottom is light brown. Loosen with a spatula, quickly flip the crêpe over and cook the other side for a minute before dispensing to a plate to cool. Stack crêpes together with a sheet of parchment paper in between each.
  • When cold, they can be wrapped and frozen for use on another day. To be eaten by themselves, serve immediately, drizzle with lemon  juice and granulated sugar as a quick sweet snack.

Hibiscus, Pomegranate and Strawberry Ice Pops
500ml water
4 Hibiscus flavour tea bags
60g sugar
100ml pomegranate juice
100ml strawberry puree
100g  fresh pomegranate

  • In a small saucepan, bring the water to a boil, insert the Hibiscus tea bags and allow to steep for five minutes. Remove tea bags, squeeze and discard. Add the sugar and stir until dissolved.
  • Pour this mixture into a large bowl and refrigerate until cold. When cold, stir in the pomegranate juice and the strawberry puree.
  • Pour the mixture into ice-pole moulds, sprinkle with the fresh pomegranate and then place in the freezer compartment until the mixture thickens and partially freezes. At this stage insert the sticks or teaspoons into the mixtures, to use as poles when they freeze.
  • Freeze overnight before serving