Snacks

 

Recipes Home

Breakfast

Dinner

Sauces

Desserts and Breads

Beverages

Favourites

Candied Citrus Peel

  • Peel from 6 oranges, lemons, limes, and/or grapefruit
  • 900 g sugar
  • 500 ml water
  • superfinesugar for coating

Wash fruit well. Peel fruit, including white pith, which turns translucent during cooking. Boil peel in plenty of water until tender. Drain and boil again in fresh water for 20 min. Bring the sugar and water to a boil, stirring constantly. Add peel and simmer over a low heat, stirring to prevent burning, until the syrup begins to thicken. Use a simmer pad if you have one. Remove peel from saucepan with a pair of tongs and spread it on a tray lined with wax paper. Leave the peel to cool and then dry it in a low oven at 125F (50C). Roll the dry peel in superfine sugar. Store in airtight jars in a cool place.

Devilled Snack Mix

Prep: 10 min Cooking: 20 min Makes 10 cups.

  • 3 cups bite sized wheat cereal squares
  • 3 cups bite sized corn cereal squares
  • 3 plain rice cakes, in bite sized pieces
  • 2 cups unsalted pretzel sticks
  • 3 tbsp vegetable oil
  • 1 tbsp Worcestershire sauce
  • 2 tsp each chilli powder, dry mustard
  • 1/2 tsp garlic powder

Preheat oven to 180C (350F). Place cereal, rice cakes, and pretzel sticks in 4L baking pan and stir to mix. In a small bowl, stir together the vegetable oil, Worcestershire sauce, chilli powder, dry mustard, and garlic powder until well mixed. Spoon chilli powder mixture over cereal mixture and toss to coat. Bake for 20 min or until crisp and golden, stirring several times.

Potstickers

Yield: 48 dumplings

Filling:

  • 4 medium dried black mushrooms
  • 1 lb lean ground pork
  • cup finely chopped green onions (with tops)
  • 1 tbsp dry white wine
  • 1 tbsp water
  • 1 tsp cornstarch
  • 1 tsp salt
  • 1 tsp sesame oil
  • dash pepper

Dough:

  • 2 cups flour
  • 1 cup boiling water
  • cup cooking oil
  • 2 cups water

Dipping sauce:

  • 2 tbsp soy sauce
  • 1 tsp sesame oil

Soak mushrooms until soft, drain. Rinse in warm water, drain. Squeeze out excess moisture. Remove and discard stems. Chop caps finely. Mix filling ingredients together. Mix flour and 1 cup boiling water until a soft dough forms. Knead dough on lightly floured surface ~ 5 min. or until smooth. Divide dough into halves. Shape each half into roll 12 long. Cut into slices. Roll 1 slice of dough into a 3 circle. Place 1 tbsp filling in centre of circle. Pinch 5 pleats on edge of one half of circle. Fold circle in half, pressing pleated edge to unpleated edge. Repeat with remaining dough. Heat wok until very hot. Add 2 tbsp of oil. Place dumplings in single layer in wok; fry 2 min or until bottoms are golden borwn. Add cup of water. Cover and cook 6 - 7 min or until water is absorbed. Repeat with remaining dumplings. (add vegetable oil as necessary).

Rosemary-Flavoured Walnuts

  • 15 ml butter
  • 10 ml Worcestershire sauce
  • 4 ml diced rosemary leaves, crushed
  • tsp lemon
  • 227 g walnuts

Line a baking sheet with paper towels, In 23 cm pie plate, microwave butter at High for 45 s - 1 min., or until melted. Add remaining ingredients except walnuts. Mix well. Add walnuts, stirring to coat. Microwave at High for 4 - 6 min, or until butter is absorbed, stirring every 2 min. Spread on prepared baking sheet to cool. Cover and store in cool, dry palce no longer than 2 weeks.

Scallop and Corn Dumplings

  • lb sea scallops
  • tsp salt
  • c. soft tofu
  • c. cooked corn
  • c. minced red pepper
  • 3 tbsp minced scallion
  • 2 tbsp chopped fresh coriander
  • round wonton wrappers
  • cornstarch

Sauce:

  • 3 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp toasted sesame seeds
  • scallions, for garnish

Discard small tough muscle from side of scallop and in a food processor, puree half the scallops with salt. With motor running, add tofu in a stream and blend until just combined. Transfer to small bowl. Chop finely the remaining scallops and stir into mousse with corn, pepper, scallion, and coriander. Wrap in wonton wrappers, using cornstarch and water as glue.

Spinach-Feta Phyllos

Makes ~50. Cooking: 15 min. Prep: 30 min

  • 1/2 cup butter
  • 3 x 300g frozen chopped spinach (blanched)
  • 2 boxes phyllo pastry dough
  • 250g feta cheese
  • 200g chopped walnuts
  • dash each nutmeg, salt, pepper
  • 1 small onion

Defrost and drain well the spinach. Chop and saute onion 5 min on med-high heat. Add spinach. Cook 5 additional minutes. Cool in a bowl. Add nuts, crumbled feta cheese, and spices. Melt butter. Brush butter onto phyllo pastry. Layer 2nd phyllo on top. Cut into 4 - 5 strips. Add filling at one end. Roll into triangles. Place onto greased bake pan. Brush top with butter. Bake for 10 min at 350F or until golden.

Variation: Use sundried tomato feta, add garlic and 50g more nuts.

Vegetable Dumplings

Makes 60 dumplings.

  • ~2 cups pureed vegetables from soup
  • 4 eggs, beaten
  • 1 to 1 1/4 cups bread crumbs
  • 1 cup crushed soda crackers(~30)
  • 2 tsp vegetable oil
  • 1 tsp baking powder
  • 1/2 tsp salt

Combine veggies, eggs, 1 cup bread crumbs, soda crackers, oil, baking powder and salt. Chill well (at least 1 hour). With moistened hands, shape mixture into balls about 1 in diameter. (If mixture is too sticky, add more bread crumbs). Lower the balls into gently boiling salted water. Simmer, covered, for 10 min. Serve with chicken soup.