Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Thursday, 4 August 2016

Cashew nut and Oats Energy Balls

I love cashewnuts, they are one of my favorite nuts, I can eat them raw, roasted, fried  in stirfries and also in for breakfast. They have a lower fat content than most nuts and are high in Magnesium which is vital for healthy bones.

To encourage my family to eat some thing for breakfast , especially the youngsters I make these delicious Cashew nut and Oats energy bars with Mehdool dates. They have no added sugar and taste absolutely divine.

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Cashewnut and Oats Energy Balls
Scrumptious energy balls made with cashew nuts and oats, perfect for a healthy treat.

  • 6 Medjool dates (pitted)
  • 1/2 cup Cashew nuts
  • 1/2 cup Organic oats
  • 1 tablespoon Agave Nectar
  • 1 tablespoon Organic Cacao powder

1. In a frying pan add the cashew nuts and oats and dry roast them on medium heat for 3-4 minutes. 2. Transfer the toasted oats and cashew nuts to a food blender.3. Add dates, cacao powder and golden syrup to the blender and blend the mixture until it just stars to come together. I like my mixture left coarse.4. Transfer the mixture from the blender on to a plate and roll small walnut sized balls . Dust with cocoa powder if desired.
Prep time: Cook time: None Total time: Yield: 18 balls

These delicious Cashew nut and Oat energy balls will keep for up to 10 days in an air tight container. I always make a double  batch of them  but they get eaten within a few days. They also make the perfect gift as they are vegan, no added sugar and totally healthy to nibble on.

You may want to check out some other delicious recipes of Energy Balls below:
Sticky Toffee Pudding Raw Energy Bars  from Tinned Tomatoes
Chocolate Cardamom Tahini Truffles from Nadia's Healthy Kitchen
Chilli Chocolate Chip Cookie Dough Energy Balls from Tin and Thyme

Saturday, 30 April 2016

No Bake Fruit and Nut Bars

Dried fruit is something I always have in my breakfast cupboard. I love it chopped on porridge, mixed with my cereal or even to munch on when I feel peckish. One of my family's favorite snack is these dried fruit and nut bars, they are easy to make and perfect for breakfast or snacks.

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No Bake Fruit and Nut Bars
Healthy and delicious fruit and nut bars that are perfect for snacks or healthy breakfast.
  • 6 Dried Apricots
  • 6 Dried Dates
  • 3 Dried Prunes
  • 6 Dried Figs
  • 1 cup mixed Finely chopped dried pineapple, dried papaya and dried mango
  • 1/2 cup Coarsely chopped Almonds and cashew nuts
  • 1 tablespoon Golden Syrup
  • Vanilla essence 1 teaspoon
  • 1 tablespoon Cocoa Powder
  • 100 g White Chocolate
  • For Garnish 1 tablespoon finely sliced Pistachio nut and Almonds ( I have coloured my almonds red by putting the sliced almonds in a ziplock bag with a couple of drops of food colouring and shaking the bag. Transfer the coloured almonds on to a tray with kitchen paper and allow to dry. Use them for garnish as required)
1. Line 2 mini loaf tins with cling film and keep aside.2. Make sure there are no stones in the dried apricots and dates .3. Add the apricots, dates, prunes,figs, dried pineapple, papaya and mango in food processor/ blender (I used my Optimum 9400) and pulse to chop the fruit. Do not make a paste of the fruit, it needs to be in small pieces.4. Transfer the chopped fruit to a large bowl, add to it the almonds and cashnuts, golden syrup,cocoa powder and vanilla and mix everything together.You should me able to pinch a fistful of the mixture and it should hold shape.5. Press the mixture tightly in to the two mini loaf tins lined with cling film and pack the mixture tightly, smoothing it with the back of a spoon.6. Break the chocolate into small pieces and put it in a glass microwaveable bowl, Microwave the chocolate in 30 second intervals until the chocolate is melted.7. Pour the melted chocolate on top of the fruit and nut mixture and tap the tins to smooth out the chocolate.8. Sprinkle on top of the chocolate the sliced pistachio and colourd almonds.Place the loaf tins in the fridge to set for 2 hours.9. Remove the loaf tins from the fridge and using a blunt knife run it around the edge to release the fruit and nut bars. Lift the bars out using the cling film.10. Once de moulded , discard the cling film and slice the fruit and nut bars into 6 mm thick slices using a sharp knife.For a smooth cut, use a serrated knife dipped in hot water .
Prep time: Cook time: None Total time: Yield: 18 slices

For more healthy on the go snack ideas check these recipes out:

I used my Optimum 9400 to chop my fruit and nuts  . The Optimum 9400  is a powerful blender that grinds, pulses, chops, grates, cooks and makes icecreams at a flick of a switch. You can read a review about my Froothie Optimum 9400 here.
At the moment  the Optimum 9400 is available at a special offer introductory price of £339 which includes a 30 day trial so that you can return it back postage free if you are not totally satisfied with it. I love options like this because I feel that if I do invest in a gadget I want peace of mind that I can be100 percent happy with it.Also being a brand ambassador for Froothie any one purchasing through this post can you can get  Extra 2 years warranty to get this use the code "Special Ambassador Offer" on purchase

Sunday, 5 April 2015

Spicy Roasted Chick Peas

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Spicy Roasted Chick Peas
A delicious and moreish snack that's healthy too.
  • 2 cans White precooked chickpeas
  • 1/2 teaspoon Chilli powder
  • 1 tablespoon Olive Oil
  • 3/4 teaspoon Salt
  • Pinch garlic salt
1. Preheat the oven to 200 degrees C2. Drain the chickpeas from the can and pat them dry with a tea towel.3. Transfer the chick peas to a large bowl, add the olive oil, salt, garlic salt and chilli powder and toss together so that the chick peas are coated in the spices.4.Line a baking tray with parchment paper and transfer the chickpeas on to the baking tray, spreading them out in an even layer.4. Place the tray in the oven to bake for 15 minutes, after which stir the chick peas around and bake them for a further 15 minutes.5. Turn the off the oven and leave the tray in there to cool. 6. Once cooled, transfer the chickpeas to an air tight container to store them. 

The canned white chickpeas can be purchased in any Asian grocery store or any large supermarket in the Special foods aisle.
For variation  in flavours you can add sumac, oregano, black pepper or Mexican spice.
Prep time: Cook time: Total time: Yield: I bowlful

Submitting to :
 In my VEG BOX ~ Garlic event by citrusspiceuk

Sunday, 25 January 2015

Spicy Potato Wedges

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Spicy Potato Wedges

Spicy Potato Wedges witha delicious crispy coating.

  • 2 large red potaotoes
  • 1/2 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon chilli flakes
  • 1/4 teaspoon smoked paprika powder
  • 2 tablespoons sour cream for serving


1. Wash the potatoes and keeping the skin on cut them into thick wedges.2.Place the potato wedges into the actifry and add 1/2 tablespoon of olive oil.Cook the wedges for 18 minutes in the actifry until they are cooked through and skins have turned crisp.3.Add the salt, Parika powder and chilli flakes and toss them around in the actifry. 4.Transfer the spicy potato wedges onto aserving plate and serve with a dollop of sour cream.
Prep time:2 mins Cooking Time:18 minutes Total time:20 mins Yield:1 large portion for 2 persons

If you don't have an Actifry you can cook the wedges in a preheated oven at 180 degrees C for 25 minutes instead.
I was sent the Tefal Actifry by Tesco to review.
Other recipes using the Actifry:
Apple and Cranberry Crumble

Roasted Vegetable Wraps

Sunday, 11 January 2015

Mini Veggie Tarts

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Veggie Tarts

Spicy and delicious mini sweet potato and vegetable tarts

  • 1 sheet of ready rolled Jusrol short crust pastry
  • 240g frozen mixed vegetables
  • 90g diced sweet potato
  • 1 teaspoon salt
  • 1/2 tablespoon light olive oil
  • 3 tablespoons passata
  • 1/2 teaspoon chilli powder
  • 1 small red onion finely chopped
  • 1/2 tablespoon turmeric powder
  • 1/2 teaspoon black pepper powder
  • 90g grated mild cheddar cheese.


1.Place the diced sweet potato and frozen vegetables in a glass dish, cover and cook in the microwave on high for 4 minutes.Whilst the vegetables are cooking, add oil to a frying pan and sauté the onions until they colour very slightly.2.Add the cooked vegetables and sauté them with the onions for 1-2 minutes.3.Add the salt, chilli powder, turmeric powder, pepper and passatta to the vegetables and cook for another 2-3 minutes until all the vegetables are cooked. 4.Remove the vegetables from the heat and leave to cool.5.Preheat the oven to 200 degrees C/ 375 degrees F 6.Unroll the pastry sheet and cut out 6 circles from it to line 6 mini loose bottom tart tins. 7.Line the tart tins with the pastry circles and prick the bottom of each one with a fork, Blind bake the 6 pastry cases for 10 minutes in the oven. 8.Remove the baked pastry cases from the oven and fill each one with the pre prepared vegetable mixture.Sprinkle each tart with some grated cheese 9. Return the tarts to the oven for 10 more minutes until the pasty cases are golden brown and the cheese is melted and slightly brown on the top. 10. Take the tarts out of the oven and let them cool slightly. Gently remove them from the cases and serve warm.
Prep time:20 mins Cooking Time:25 minutes Total time:45 mins Yield:6 tarts

Submitting to:
In my VEG BOX ~Sweet Potatoes event by citrusspiceuk , guest hosted By Heidi Roberts Kitchen Talks

The Jusrol pastry I used in this recipe was bought by vouchers that Jusrol sent me  to create a recipe using their pastry.

Sunday, 19 October 2014

Savoury Oat Cakes

There are many types of oats such as Oats, Groats, Pinhead Oatmeal, Oat Bran, Jumbo Oats, Superfast Oats, Oatmeal and Organic Oats.They have a high fiber content, and they help remove cholesterol from the digestive system. High cholesterol levels correlate with the build up of plaques in blood vessel walls. If these plaques become damaged or grow too large, they can rupture, blocking a blood vessel and causing a heart attack, stroke, or blood clots elsewhere in the body. Lowering high cholesterol levels can therefore significantly reduce the risk of cardiovascular disease and stroke. 

Oats are an excellent source of manganese and molybdenum. They are also a very good source of phosphorus as well as a good source of copper, biotin, vitamin B1, magnesium, dietary fiber, chromium, zinc, and protein.
Mornflake is a company that sell a range of Oat based products, the range consists of different types of oats, Oatbran cereals, Muesli, porridge pots, cereal pots , oat bran and oat granola. I was sent a lovely hamper with some Mornflake products to try.

We have enjoyed the breakfast pots and I have also been baking with the oats. I found that Oats are very versatile and they are also great for adding to savoury dishes too. I created these spicy oatcakes for lunch and they were simply delicious.

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Savoury Oat Cakes

Savoury Oat cakes with a medley of vegetables.

  • 240g Organic Oats
  • 1 Medium carrot
  • 60g Frozen sweet corn
  • 30g Frozen Peas
  • 1 Medium Potato
  • 1 Small Onion
  • 1/2 teaspoon Fresh Ginger paste
  • 1/2 teaspoon Fresh chilli paste
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon Chilli powder
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt

1. Peel the potato and carrot and grate them.2.Peel the onion and finely dice it.3. Add the potatoes, carrots, peas and sweetcorn to a glass bowl and add 2 tablespoons of water.Cover and microwave on high for 4 minutes until potato and carrots are cooked.4. Add 1 tablespoon oil to a frying pan and saute the onion on medium heat until it's translucent.5. Add the cooked vegetables to the onions, followed by the salt, green chilli paste, ginger paste, red chilli powder and lemon juice.6. Add the oats to the mixture and combine it on a low heat for 2 minutes until the vegetables, oats and spices are well mixes.You should not need to add any extra moisture as the vegetable mixture should be adequate to bind the oats.7. Once the mixture comes together, take it off the heat and allow to cool slightly.8. With wet hands, pinch lime sized balls from the mixture and roll into balls, Flatten to form round discs. Place on baking tray.9. Place the cakes into the fridge to chill for 30 minutes.10. Heat a griddle pan and brush it with oil. Place the oat cakes on the pan and brush them with a little oil. Cook the underside for 2-3 minutes after which flip them over to cook the top side for another 2-3 minutes. You should have nice griddle lines on them.11. Cook the remaining oat cakes on griddle.Serve the savoury oat cakes on a bed of green salad with a chilli dip.
Prep time: Cook time: Total time: Yield: 12

Wednesday, 4 June 2014

Veggie Rice Balls

In the UK the yogurt council  launched for the first time Yogurt week during May. This was to bring awareness to the public about the health benefits of yogurt. Yogurt is one of my favourite ingredients and I use it daily in a lot of my cooking. The yogurt council have announced a competition to create and style a yogurt recipe I am very excited to enter. This is my entry for #yogurtstylist competition hosted by yogurt council.

Delicious crispy rice and veggie balls served in a soft fluffy pitta bread with green salad and lashing of yogurt and mint chutney.


2 tablespoons natural Greek yogurt
3 carrots peeled and finely grated
60 g frozen peas finely grated in food processor
3 spring onions finely chopped
3 slices brown bread ( made into crumbs)
1 teaspoon green chilli paste
1 teaspoon fresh ginger paste
1 clove garlic finely minced
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon fresh coriander finely chopped
60 g  precooked cold boiled rice
1/2 teaspoon chilli powder
1 tablespoon sunflower oil
2 tablespoons sunflower oil for cooking veggie balls


1. In a large pan add the oil, when it is hot add the garlic and spring onions and sauté for 1-2 minutes.
2. Add the ginger, chillies, carrots, peas and sauté the mixture for 3-4 minutes until the mixture is cooked.
3. Take the mixture off the heat and transfer it to a large bowl and leave to cool until it reaches room temperature.
4. To the cooled carrot mixture add the breadcrumbs, rice, salt, chilli powder, lemon juice and yogurt and bind the mixture together.
5. Pinch walnut sized balls from the mixture and roll them into crack free balls. Once all the balls are made place them in the fridge to chill for 30 minutes.
6. Preheat oven to 180 degrees C / 35 degrees F .
7. Oil a baking tray and place the veggie balls on it. Using  a pastry brush , brush the veggie balls with a little oil sparingly.
8.Bake the balls in the oven for 10-12 minutes until they start to turn golden brown. Rotate them intermittently  after every 4 minutes so they brown evenly. Alternatively you can shallow fry the balls.

9. I  did not bake my veggie balls in the oven instead I cooked my veggie balls in my panirayam pan also known as aebleskiver pan, to cook them in this pan just brush the pan with little oil and drop the balls in the holes, rotate them whilst cooking to ensure even browning.

To serve the Rice veggie balls, you will need some green salad, pitta bread and some yogurt mint chutney.
To make the yogurt mint chutney, add 4 tablespoons of natural  Greek yogurt into a bowl, add 1 teaspoon of mint sauce, pinch of salt and mix together.

Thursday, 8 May 2014

Spicy Cauliflower Tempura. #Betta Recipe

National Vegetarian Week is running from 19-25 May 2014.  To celebrate National Vegetarian week Betta Living are launching a competition to show that vegetarian food is more than just tofu, nut roasts and quorn dishes. I am entering this recipe into the Betta Living Vegetarian Recipe competition  to show that the humble cauliflower can be transformed into a wonderful and tasty snack using simple store cupboard ingredients.

Crispy crunchy cauliflower florets dusted in an aromatic spice mixture and deep fried until crisp and crunchy.


300g cauliflower florets
1 heaped tablespoon spoon  fine rice flour
1/2 teaspoon ginger paste
1/2 teaspoon green chillies crushed
1/2 teaspoon salt
1/2 teaspoon chilli powder
1 tablespoon lemon juice
1 tablespoon fresh coriander finely chopped
1 red chilli de seeded and cut into thin slices
600 ml sunflower oil for deep frying


1.Separate the cauliflower florets into individual single heads and place them in a colander and wash them.
2. In a separate large bowl mix together the rice flour, ginger and chilli paste, salt, chilli powder, coriander, red chilli slices and lemon juice.
3. Add the washed cauliflower florets into the spice mixture and toss it around until all the florets are coated in the spiced flour mixture.If the mixture is a little dry add about 1 teaspoon water , just enough so that the spice mixture coats the cauliflower florets.
4. Heat oil in a wok and when it is hot, drop the cauliflower florets into the hot oil and deep fry them until crispy and golden brown. Remove the crispy cauliflower from the oil and drain on kitchen paper,
5. Repeat for remaining florets.

Serve the spicy cauliflower tempura with a hot chilli garlic dip.

Chilli garlic dip:
In a bowl add 1 clove minced garlic, 1 green chilli finely chopped, 1 tablespoon lemon juice, 2 tablespoons ketchup and 1 sprig finely chopped fresh coriander. Mix and serve.

Submitting to:
In my my VEG BOX~Cauliflower event by citrusspice guest hosted by Manjri of slice off me.

Monday, 31 March 2014

Greek Feta and Potato Balls.

Crispy crunchy coating with delicious cheesy potato inner makes these Feta cheese and potato balls simply delectable.


240 g Kataifi  Pastry (shredded Greek Pastry)
4 medium boiled potatoes
60 g feta cheese
1 tablespoon plain flour mixed with 3 tablespoons water
½ teaspoon nutmeg
½ teaspoon white pepper
¾ teaspoon salt
1 small carrot finely grated
6 mint leaves finely chopped
600 ml sunflower oil for frying.


1.       In a bowl add the boiled potatoes and mash them with a potato masher. Add the grated carrot,
2.       Crumble the feta into the potatoes, add the salt, nutmeg, pepper and mint leaves and mix well.
3.       Make walnut sized balls from the mixture and keep them to one side.
4.       Separate some strands of the kataifi pastry, dip the potato ball in the flour water mixture and wrap it with the strands of kataifi pastry. Repeat for all the balls.
5.       Heat the oil in a deep pan, once it is moderately hot, deep fry the potato balls on medium heat until golden brown.
6.       Remove the golden brown potato balls from the oil and fry the remaining balls in small batches.

Serve the Feta potato balls with yoghurt and mint dip.
To make the yoghurt and mint dip- 4 tablespoons Greek yoghurt, pinch of salt, pinch of white pepper, 1 teaspoon of mint sauce and 1 clove garlic finely minced. Mix all the ingredients together and serve as a dip. 


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