10 Ideas for Delicious Snacks

Bitter Orange Marmalade

raw material: 2kg bitter orange, about 1kg sugar, water.

practice: Wash and dry the oranges. Peel and shred the orange part of the skin, discarding the white part. Remove pulp from slices and reserve seeds.

Mix the pulp with the skin and add one cup of water per kilogram of dough. Weigh each kilogram of dough and reserve 1 kilogram of sugar.

Soak the seeds in a cup of water and let sit overnight.

The next day, filter the liquid and add it to the orange mass. Wrap the seeds in cotton or linen cloth.

Cook the dough with the dollops for about half an hour, or until the skin is transparent. Remove the seeds. Add sugar and cook for 30 minutes. Heat over medium-low heat, stirring occasionally so it doesn’t stick. Let it cool and darken.

Our tips: Spread it on toast lightly slathered with mascarpone cheese for a very creamy texture.

Butter biscuits

12 units of ingredients: 130g butter, 60g sugar, 130g flour, 60g cornstarch, salt.

practice: Beat butter and sugar together until white. Add flour and stir until a smooth dough forms.

Line a rectangular mold with baking paper and place the dough in the middle. Unroll it until it covers the mold. Cut into thick loaves and mark the surface with a toothpick. Cool in the refrigerator and bake at 170°C for 15 to 20 minutes. Sprinkle with powdered sugar. Let cool and serve.

Our tips: Shape it into a round cake and use a knife to make the dividing marks typical of this cookie.

Cherry Tomato Tart

Ingredients for 24 tarts: 24 tarts, pine nuts. candied tomatoes: 600 g cherry tomatoes, 4 cloves garlic, 2 dl olive oil, 2 tbsp. sugar, 1 tablespoon. Salt, 3 sprigs of fresh thyme, 10 grinds of black pepper.

practice: Add the washed and dried tomatoes to the pot with the rest of the ingredients and simmer for 1 hour. Heat over medium/low heat until lightly bubbling. Close and cool in oil.

Install: Place 1 or 2 drained tomatoes in each pie. Sprinkle with salt flakes. Garnish with pine nuts. Serve immediately to prevent tart crust from becoming soft.

Our tips: To enhance the garlic flavor, add more garlic cloves to the pan, peel and mash lightly with a fork. Spread a little of this paste on the bottom of the pie.

Chicken, Eggplant Hummus and Iberico Bikini Sandwich

chicken sandwich

6 units of ingredients: 2 chicken breasts, 2 cloves of garlic, 1 bay leaf, 1 stalk of celery, salt and black pepper. dip: 200 g chopped onion, 1 tsp. Curry, 20 g tomato concentrate, 50 ml. White wine, 1 dl water, 1 bay leaf, 15 g sugar, 1 lemon and a little juice, 4 dried apricots, 350 g mayonnaise, 50 g half whipped cream, chopped fresh lettuce, cashews.

practice: Boil the chicken breasts for 30 minutes with peeled and halved onions, peeled garlic cloves, celery, bay leaves, a few grinds of pepper and salt. Take it out and let it cool. Cut the chicken into shreds.

dip: Sauté the onions until they do not change colour. Add the curry and stir for a few minutes. Add tomato paste, wine (let it reduce), water and bay leaf. When it starts to boil, add the sugar, slices, juice and chopped dried apricots. Cook over low heat for another 10 minutes. season. Remove the bay leaf and lemon and mix. Cool down.

Mix with mayonnaise and whipped cream and finally with chicken.

Stuff sandwiches with chopped lettuce, chopped cashews, and chicken.

Grilled Eggplant Hummus Sandwich

6 units of ingredients: 1 eggplant, 2 tablespoons. tahini, 2 cloves garlic, 2 tbsp. Oil, juice of half a lemon, 200 grams of cooked chickpeas, sesame seeds.

practice: Wash and dry the eggplants. When baking, turn on the gas stove, hold the skin with tongs and cook for 3-5 minutes, until soft. If there is no gas, put it in the oven at 200°C for half an hour, turning halfway through. Peel the skin and place the pulp into a blender cup. Add remaining ingredients and mix well. season. Layer out a slice and cover with a few slices of young avocado and fresh leaves. Cover with another slice and repeat until the hummus is done.

iberian bikini

6 units of ingredients: 200 g cooked Iberian ham, 200 g soft Manchego cheese, olive oil.

practice: Drizzle the slices of bread with a little olive oil and brown one side of the slices in a hot pan. While the bread is heating add two slices of cheese and allow to melt slightly. Remove and set aside the cooked Iberian ham. Serve hot.

Our tips: Use different types of bread and roll them flat with a rolling pin.

stuffed pie

Ingredients for 30 units: 1/4 liter of water, 100 g of butter, 150 g of flour, 3-4 eggs, a pinch of salt, 60 g of Gruyere cheese, poppy seeds. Fillings: 90g cream cheese, 180g mayonnaise, 200g smoked salmon shavings, chopped chives.

Method: Gurrel: Heat the water, butter and a pinch of salt until the butter melts. Remove from the heat and immediately add the flour and stir until a ball forms; dry over the heat until it separates from the sides of the pan. Add grated cheese and stir. Transfer to a bowl and add the beaten eggs one at a time. It should be a very smooth and shiny dough.

Place it in a pastry bag and place on a silicone baking sheet, shaping it into the desired shape. Coat the surface with beaten egg, sprinkle with seeds and bake at 160°C for 25-30 minutes. Cook until they turn golden brown.

Fillings: Mix cheese with mayonnaise. Add salmon and stir well. Add chopped leeks. Fill chisels and serve.

lemon blonde

raw material: 100 grams of flour, 170 grams of sugar, 1 tablespoon. salt, 105g butter, 2 large eggs, zest and juice of 2 lemons. Glaze: 2 tablespoons limoncello, zest of 1 lemon, 1 cup powdered sugar.

practice: Grate the zest of 2 lemons and squeeze the juice. Booking. Combine flour, sugar, salt and butter in a bowl at room temperature. In another bowl, combine eggs, lemon zest and lemon juice. Bring it together and stir until creamy. Place it in a greased mold and bake at 180°C for 25 minutes. or until edges start to brown. Cool down.

Glaze: Sift in the sugar and stir in the limoncello and zest. Cover the blonde and let dry.

Our tips: Place it in a 22cm mold and bake. Ceramic because it is not easy to demold.

*There are two blondes in the photo, one on top of the other because the original blonde was not very tall.

Cinnamon Rolls and Pumpkin Piccolo

cinnamon rolls

Ingredients for 8 units: Dough: 675 grams of strong flour, 1/4 liter of milk, 25 grams of fresh yeast, 75 grams of butter, 75 grams of sugar, 3 eggs, 1 teaspoon of salt. Cinnamon filling: 150g brown sugar, 35g flour, cinnamon powder, 120g cold butter, cut into pieces. Glaze: 3 tbsp. Cream, powdered sugar.

Method: Dough: Add half the flour to a mixing bowl. In a saucepan, heat and melt (do not boil) the milk, butter, salt and sugar. Turn on the mixer and pour the contents of the pot into the flour. Crush the yeast and add it. Continue whisking and add eggs one at a time. Beat 5 minutes. farther. Replace the hook attachment and knead while adding the remaining flour. Form into a ball, cover and let rise until doubled in size (1 – 2 hours). Degas the dough and let it rest for 10 minutes. Mix filling ingredients. Use a rolling pin to roll the dough into a rectangular shape. Sprinkle with filling. Form into rolls and cut into eight pieces. Place into removable molds and sprinkle with more sugar. Let it ferment for 1 hour. Spread with cream and bake at 190°C for 20 minutes. Mix cream and icing sugar. Remove from oven and brush surface (while warm) with glaze. Let it cool.

Our tips: Glaze while the baked dough is hot or cold.

Pumpkin Piccolo

raw material: 600g peeled pumpkin, cut into pieces, 400g sugar, 4 eggs, 180ml sunflower oil, 400g flour, 1 packet of baking powder, salt.

practice: Place the squash on a plate and cover with plastic wrap. Pierce it and bake in the microwave at maximum power for 5 minutes; check to see if it is tender and cook for two minutes at a time if necessary. Crush and cool. Beat eggs with sugar, add pumpkin and continue beating. Add oil and stir. Add the sifted flour mixed with the yeast and a pinch of salt. shake. Fill a large greased baking pan with pumpkin dough. Bake at 170°C for 1 hour or until pin inserted comes out clean. Be colder.

Our tips: Divide into portions and freeze.