All posts tagged: Snack

RECIPE: Roast Feta with Tomatoes, Oregano, Chilli & Red Onion

Recipe: Roast Feta with Tomatoes, Oregano, Chilli & Red Onion

My return from Greece last weekend was chaotic, to say the least. I woke up feeling far from fresh and very sleepy. I had with me a stockpile of Greek ingredients: feta, fava, oregano, extra virgin olive oil and vinegar. I wanted to play. I invited a friend round for dinner. I had spent the day making eclairs (recipe on My Daily) and had already eaten four before I dialled in my eclair SOS. Save me from myself, come immediately, I just can’t resist them, I plead. So we had a backwards dinner, eclairs to start, while I pottered around the kitchen playing around, a glass of Santorini Assyrtiko wine keeping me company. I made several dishes that night, and will share this Roast Feta with you now. I was thinking of the Santorini tomatoes, tiny and intensely sweet having grown on that arid volcanic soil. I hadn’t brought any with me, but I did have oak roasted tomatoes from the Isle of Wight Tomato Stall, a regular from my culinary arsenal. They are so intense …

Recipe: Deep Fried Pasta Snacks with Manchego & Paprika

Who doesn’t like the crispy bits on the top of a mac ‘n’ cheese? They are my favourite bits. The crispy bits of anything frankly, and I must be honest, I have a real problem with crisps. If there are any in the house, I just can’t help myself. From the toxic orange cheesy corn snack to swish expensive Spanish crisps fried in extra virgin olive oil, I am helpless when in range. So, I rarely have them inside the front door. Some days however, when I am controlling my access and there are none in the house, I still want some or something / anything to snack on. This has been a life long problem, and I first tried to make crisps when I was a child from the left behind small potatoes in the field in front of my house. I wanted to replicate exactly what I had had from the shops so, after a few efforts I was disappointed, and stopped. As an adult I have had a lot more success. The …

monjayaki

Eating Tokyo: Monjayaki on Monja Street, Nishinaka Dori, Tsukishima

Let’s talk about monjayaki. What is it? It is often compared to okonomiyaki, I thought this too the first time that I had it in Tokyo 6 years ago, but it quickly became clear as it was cooked that it was a different beast. Monjayaki, I was told, translates as snack cooking, and okonomiyaki, favourite style of cooking. Japanese readers, please feel free to correct if I am wrong. I tried to make myself understood but the language barrier can be brutal. They are separated by geography too. Monjayaki comes from the Kantō region (greater Tokyo and around it) and okonomiyaki from Kansai (Kyoto, Osaka etc.). That is not to to say that okonomiyaki from Kyoto or Osaka are the same, they have their own styles, which can be very different (Hiroshima is most famous for okonomiyaki incidentally, but I didn’t get there on this trip). The centre of monjayaki activity in Tokyo is Tsukishima. There is one particular street, Nishinaka Dori, with 75 monjayaki restaurants on it and the alleys off of it. There …

Recipe: Sea Salt & Paprika Kale Chips

Kale chips. You are starting to worry now aren’t you? You are remembering that I have recently been to the west coast of Canada (British Columbia), and now you are worried that I have gone all – well, west coast – on you? Don’t worry, I haven’t. You can still expect to see lots of pork belly, Iberico lard, and all lovely, tasty, and yes, fatty things here. For, we are embracing of all things food. And that includes kale chips. Kale chips! What am I talking about? Raw food people love them. They dehydrate kale for hours so that they are left with crispy dry kale. I don’t have a dehydrator so I came up with a way of doing these in the oven. They are a fabulous (and quick) sulphurous little snack. To make these crispy treats, I dress a single layer of kale with a generous splash of extra virgin olive oil. I then sprinkle them with sea salt and smoked Spanish paprika and roast them in a hot oven until crisp. …

Cosy, quick and healthy snacking

Sometimes, with food, instant gratification is called for. As close to instant as is possible in any case. I am not talking about reaching for the haribo (although, that has been known to happen), but something flavoursome, healthy, crispy and super quick. Don’t worry, I haven’t lost my mind and am not about to tout the health benefits of leftover pork belly or a bag of crisps. Tasty: yes. Healthy: not so much. The snack I am about to describe, is colourful, pretty and delicious and so easy, it’s ridiculous. Take one tortilla (corn or flour), add a handful of chopped tomatoes, the best you can get, I like sweet, ripe cherry tomatoes. Top with some grated manchego (or similar cheese) and put in a preheated oven (180 degrees celsius should do it) on a lightly oiled tray. Toast for 5 minutes or until the cheese has melted. Drizzle some good extra virgin olive oil on top and season with salt & pepper. Serve with a handful of greens as a garnish, I used pea …

Spiced Chickpeas with Spinach

Yum scrum! Spiced chickpeas with spinach. The humble chickpea, small and nutty, packed full of protein and fibre. So tasty and cheap, I bow before thee. I first had chickpeas in a youth hostel in Rome many years ago, at the tender age of 19. A fellow youthful traveller was eating them out of a tin that he had hacked open with a swiss army knife, I was curious and had to try. I’ve never looked back. I love chickpeas, whether they are in dips, stews or curries. In salads with cheeses, herbs and tomatoes. I like them baked as a snack or spiced in a pitta. Like all pulses, it is worth making the effort soaking dried ones over night and cooking them until tender, if reasonably fresh, usually for an hour or so. There’s no comparison for me between dried and tinned – the texture of those cooked from dried is so much better, firm to the bite, rich in flavour and not waterlogged like tinned. Earlier this week, I soaked and cooked …