FAHIEMA’S SNACK PLATTER IDEAS
Here is a few of my snacks:
NACHOS
onions
tomato
chilli
garlic
coriander
avocado
cream cheese
cheese
Chop onions, tomato, chillies and the coriander (season with spice of your choice, I normally go with some BBQ, dash of Tabasco sauce, or even some curry spice just to get that oomph!)
Layer with avocado.
Layer with cream cheese.
Layer with nachos chips (I sometimes use Doritos).
Cover with grated cheese.
Grill in over until cheese is melted.
Option:
I braise some chicken breast chopped into strips or cubes, with onion, bit of garlic and tomatoes, some chicken tandoori spice.
CHEESE DREAMS
2 cups grated cheese (I go with Cheddar)
1 cup butter, softened
2 tablespoons cream
1 large egg
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon dry mustard
ground pepper or hot sauce (I go with Tabasco)
white bread slices
Preheat oven about 375°C.
Beat cheese and butter at medium speed with an electric mixer until blended.
Beat in cream.
Add egg, Worcestershire sauce, salt, mustard and the pepper or Tabasco sauce.
Cut the crust from the bread slices, cut each bread slice into 4 squares.
Spread cheese mixture on half of the bread squares (about 1 teaspoon per square slice).
Top with the other remaining square.
Spread the remaining cheese mixture over top and sides of the sandwich.
Place sandwiches on greased baking sheet and bake for 15 min or until golden brown.
To serve: slice of salmon goes great or even some cold meat of your choice (garnish with sprigs of rosemary or thyme (just for the look).
Tip: this can be made 3 weeks in advance or even the day before.
TANGY MARINATED CHEESE
Cheddar cheese
Mozzarella cheese
cloves garlic, minced
pimentos
green olives
black olives
parsley chopped
Italian seasoning
pepper
Extra-virgin olive oil
Slice pieces of cheese lengthwise and then into slices cross wire.
Alternate the slices on a platter.
Combine remaining ingredients in a bowl.
Pour over cheese.
Refrigerate for 2 hours.
Serve with French bread (baguette) or crackers.
QUICK SNACK
Option 1:
I use a normal size roti which I cut into ½.
Then I spread some cream cheese on top and fill it with salmon or spicy chicken strips.
Top with rocket leaves.
Roll up tight and cut into “wheels”.
Option 2:
Shred some lettuce.
Fill the bottom of the little pita bread.
Fill small little pita breads with filling of your choice.
Add cucumber top with paprika.
PHYLLO PASTRY
Lay this flat on a surface, layer with cold meats of your choice) top with grated cheese.
Roll up tight in plastic (cling wrap) like a sausage and freeze.
When frozen, take it out and cut into wheels, lay this flat on a baking tray and put it into the oven.
You can go wild with any filling here.
DIPS
I love humus depending on my mood I either make it myself otherwise I just purchase it.
Can chickpeas, onions, garlic, coriander and season to your taste.
Blitz with blender and voila!
Add small bit olive if it’s a bit too thick.
Serve with cracker or chips.
ROAST CHICKEN – NACHOS
(I don’t have a real name for this I just go with the flow and how my mood is for the day) LOL!
1 chopped onion
1 tablespoon olive oil
½ teaspoon cumin seeds
½ teaspoon dried oregano
chillies
2 tablespoons tomato paste
1 tablespoon white vinegar
chicken breast into strips
tortilla chips
cheese
coriander
Over medium-high heat fry onion in olive oil until onion golden brown.
Add cumin seeds and oregano stir until.
Add chillies, tomato paste vinegar and ½ cup water bring to the boil.
Reduce heat and simmer gently, stirring often to blend the flavors.
Add chicken and stir.
Arrange the tortilla chips in a single layer on a baking sheet.
Sprinkle equal portions of cheese on each chip and a spoon of chicken mixture on top.
Bake in over until cheese begin to melt a little.
With a spatula lift each tortilla chip off the baking sheet onto a platter.
Top each chip with slice of avo and garnish with coriander.
Now if you really want to go wild with the topping (depending on my mood or if I’m pressed for time I make this topping otherwise slice of avo drizzled with some olive oil and a sprig of thyme or rosemary for garnishing).
In a small bowl mix some avo with 2 tablespoon sour cream.
Chopped some coriander, squeeze some lime juice over and little bit of milk.
Add some salt to taste and top your tortilla chips.
Garnish with leaves of your choice.
Recipes: Fahiema Majiet
