Tuesday, September 25, 2007

Is It Worth It?

When you feel like snacking, but trying to avoid the crisps, make up a batch of these:
Indian Spicy Snack:
2 tblsp sunflower oil
1 tsp ground cumin
1 tsp ground coriander
2 tsp paprika
salt and peper
3 oz (75g) each: almonds, brazil nuts, pecans, cashew nuts, walnuts
Put the oil and the spices into a bowl and mix well. Stir in the whole or partly chopped nuts* and stir to coat, season to taste. Spoon out on to a baking sheet and bake for 8-10 minutes at 200C, 400C, gas 6 or until lightly toasted. Best served warm.
Note: Instead of the paprika you could use a smaller amount of chilli powder. As long as you keep the weight of the nuts the same you can keep it down to three varieties. *Keep the nuts whole, or chop the brazils in half or quarters, none should be smaller than a whole cashew nut.

Savoury Flapjack Loaf:
4 oz (110g) porridge oats
2 tsp baking powder
4 oz (110g) plain flour
4 oz (110g) chopped dates or sultanas
2 tblsp thyme leaves, chopped
1 small onion, grated
1 egg
good pinch salt
black pepper
4 fl.oz (125g) milk
2 - 3 tblsp olive or sunflower oil
Mix together all the ingredients except the oil. The mixture should be fairly wet, like a thick batter, if too dry add more milk, if too wet add more oats or flour.
Take a baking tin and put in half the oil. Put into the preheated oven, temperature 200C, 400F, gas 6, and heat for five minutes. Remove from oven (take care the tin will be hot) and immediately tip in the mixture and shape into a 7" (18cm) flattish loaf. Brush the remaining oil over the top. Return tin to the oven and bake for 20 minute then, using a fish slice, turn the loaf over and bake for a further 6-8 minutes until brown. Remove from oven, place on a cake airer, cool slightly, then cut into wedges to serve. Best served and fresh the day it is made (if cooled down, reheat in the oven or microwave). Lovely served with cheese, soups, Ploughmans's etc.