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Petit beurre biscuits: the childhood throwback and a plain and simple accompaniment to a cup of tea or coffee. Easily made with a special stamp cutter.
Pissaladière Provençal is a simple savoury tart from Nice, with onion, anchovy and olive topping on pizza dough. In other words, salty fish on pizza!
Pizza bianca, traditional Roman flat bread, with prosciutto crudo and provolone cheese. There are some very complicated instructions as to make the bianca dough but I figured that Romans wouldn’t bother to make special dough, separate to the rounds and rounds of pizza that the forni di Roma churn out.
Plum crumble breakfast bars, cinnamon flavoured, reduced in sugar content, are just the thing for those whose sweet tooth is awake at breakfast time.
Polenta chips baked in the oven to a golden crisp, cooked from scratch with Parmesan and chives, and so much better than potato chips.
Homemade gyoza are much easier to make and cook than you’d think and are perfect served with a simple dipping sauce and a quick cabbage salad with oriental dressing. They make a fantastic snack, starter or main course.
Prawn tacos with dried fruit salsa, something a bit different for a taco night. Fresh or frozen prawns cooked quickly in a spicy sauce just beg to be loaded into tortillas.
Puff pastry tartlets with three kinds of filling: prawn and garlic, spinach and blue cheese and bacon and Cheddar. Puff pastry – party food rescue, the solution for when you crave pizza-type food but can’t be bothered to make the real thing...
Pumpkin fondue in individual munchkin pumpkins, baked and filled with melted cheese. Sliced gherkins, a few lettuce leaves, a ton of apple chunks – and it’s no trick. It’s a treat!
Breakfast quesadillas with avocado, mushrooms and bacon. Now quesadilla is my perfect toasted cheese sandwich as I’ve only just realised. It ticks all the above boxes plus one huge box on top of that: there’s no bread.
Raspberry crumble bars with oats, brown sugar and fresh berries; recipe adapted from the New York 'Baked' bakery cookbook.
Rice flake breakfast bars lightly sweetened with maple syrup and apricot jam topping: a healthy option with lots of fibre from poha, dry rice flakes.
Roasted seed and nut mix, a perfect topping for salads. Salty and crunchy clusters of seeds and nuts are the best addition of fibre and essential nutrients to your diet.
Homemade sausage rolls – or rather home assembled. A twist more than a recipe. Adventurous as I am, I don’t make my own puff pastry, even celebrated master bakers say it’s perfectly fine to use good quality shop bought stuff. The twist is...
Crunchy seed crackers made with a mix of 7 seeds; gluten free and keto-friendly if you skip millet grain. Great as a snack, broken over a salad for a topping or served on a cheese board.
Seeded oatcakes with poppy and sesame seeds; naturally gluten free, wholesome and gut-friendly. Oatmeal, boiling water and a little butter – takes you back to making mud cakes!
Spicy chicken wings marinated overnight in buttermilk and hot sauce, with extra spicy oil brushed on before cooking. Oven, grill or barbecue – they will be excellent every time!
Oven baked spinach and mozzarella balls, coated in breadcrumbs. Healthy baked spinach and cheese balls go well with a steak as a side dish but also delicious as an appetizer.
Deep fried sprats can be eaten whole, head, tail and all but it’s very easy to lop the heads off and clean the sprats a bit. An easy, cheap and delicious treat.
St Lucia buns, vibrant with saffron and elegantly twisted, are Swedish Christmas time bakes. Lucia Day and Lucia buns go back to the history of Lucia, an early Christian martyr.
Steamed globe artichokes served with sriracha mayo. What you do with the chokes couldn’t be simpler: steam or boil them and dish them out with some spicy dips. It’s messy – finger job no doubt, and since the heads stay on the communal plate.
Baked jalapenos stuffed with cheesy herby filling, easy to prepare, healthier than deep fried peppers and tasty to die for. Make sure you use gloves!
Tomato and cheese scaccia, Sicilian flatbread filled and folded, is as much fun to make as delicious it is to eat. See the video showing how to fold thinly rolled out pizza dough.
Tomato sorbet made from fresh tomatoes, without an ice cream maker, is the perfect appetizer or palate cleanser.
Homemade German pretzels, or Laugenbretzeln sprinkled with salt crystals, soft and chewy inside and brown glossy outside thanks to a dip in lye or baking soda solution before baking.
Whipped feta and hazelnut dip is heavenly spooned on cherry tomato halves. Snacking does not get much healthier than this!
Yaki onigiri, grilled Japanese rice balls glazed with miso and stuffed with pickles. They taste like cooked sushi and are considerably easier to make, with just a cookie cutter.
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