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Category: Snacks

  • Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Applause for the Chef TeamApplause for the Chef Team
    Tex-Mex beef and bean chilli uses beef mince, mixed beans, passata and Mexican spice, finished with soured cream and crisp tostada dippers. It is a quick, medium-spiced chilli built for scooping.
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    Servings
    Servings 2 people

    Ingredients
     

    • 240 g British beef mince
    • 1 carton mixed beans drained and rinsed
    • 4 plain taco tortillas
    • 1 sachet Mexican style spice mix
    • 1 carton tomato passata
    • 15 g chicken stock paste
    • 75 g soured cream
    • 1 tbsp honey
    • 100 ml water for the sauce
    • 20 g butter
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    Instructions

    • Heat the oven to 220°C/200°C fan. Heat a large saucepan over medium-high heat without oil.
    • Add the beef mince and fry for 4–5 minutes, breaking it up until browned.
    • Drain and rinse the mixed beans. Lay the tortillas on a baking tray, rub with a little oil and season with salt.
    • Stir the spice mix, beans, passata, stock paste, honey and water into the beef. Bring to the boil.
    • Reduce to a simmer, cover and cook for 10–12 minutes until the beef is cooked and the sauce has thickened.
    • Bake the tortillas for 4–6 minutes until crisp and golden.
    • Stir the butter through the chilli. Season to taste and loosen with a splash of water if needed.
    • Serve the chilli in bowls, drizzle with soured cream and add the tostada dippers alongside.
    Start Cooking

    Chef's notes

    • Toast the tortillas until fully crisp; soft dippers lose the point of the dish.
    • Add extra chilli flakes or jalapeños if you want more heat.
    • The chilli keeps well for 3 days refrigerated and reheats cleanly.
    • Serve with rice instead of tostadas for a more filling main.
    Drink pairing
    Spiced beef, beans and soured cream need drinks with freshness, mild sweetness or a clean bitter edge.

    Alcoholic

    • Mexican lager
    • Zinfandel
    • Margarita

    Non alcoholic

    • Lime agua fresca
    • Alcohol-free Mexican lager
    • Sparkling grapefruit soda
    Nutrition per serving
    Calories: 785kcal (39%) | Carbohydrates: 62.2g (21%) | Protein: 43.2g (86%) | Fat: 39.5g (61%) | Saturated Fat: 19.4g (121%) | Sodium: 1600mg (70%) | Fiber: 4.6g (19%) | Sugar: 15.9g (18%)

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  • Dutch Pancake Batter for Sweet & Savoury Pannenkoeken

    Dutch Pancake Batter for Sweet & Savoury Pannenkoeken

    Dutch Pancake Batter for Sweet & Savoury Pannenkoeken

    Applause for the Chef TeamApplause for the Chef Team
    Dutch pancake batter makes thin, flexible pannenkoeken with crisp edges and a soft centre. Plain flour, eggs and milk create a simple base for syrup, bacon, Gouda cheese, apples or other classic toppings.
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    Servings
    Servings 8 pancakes

    Ingredients
     

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    Instructions

    • Whisk the flour and salt together in a large bowl.
      250 g plain flour, ¼ tsp fine sea salt
    • Beat the eggs with about one third of the milk, then whisk into the flour to make a thick, smooth batter.
      3 eggs, 600 ml milk
    • Gradually whisk in the remaining milk, then add the melted butter. The batter should be thinner than American pancake batter but slightly thicker than crêpe batter.
      600 ml milk, 30 g unsalted butter
    • Rest the batter for 15 minutes so the flour hydrates and the pancakes cook evenly.
    • Heat a large frying pan over medium heat and brush lightly with butter. Add a ladle of batter and tilt the pan so it spreads into a thin, even layer.
      30 g unsalted butter
    • Cook for 1–2 minutes until the underside is golden and the top is almost set, then turn and cook the second side briefly.
    • Stack the pancakes on a warm plate and serve with sweet or savoury toppings.
    Start Cooking

    Chef's notes

    • You can replace the butter with sunflower or another neutral oil. 
    • For spekpannenkoek, cook a few thin slices of bacon in the pan first, then pour the batter over the bacon and cook as usual.
    • For cheese pancakes, sprinkle grated Gouda over the pancake just after adding the batter so it melts into the top before turning.
    • For sweet pancakes, serve with Dutch stroop, icing sugar, apple slices, cinnamon or a little melted butter.
    • For apple pancakes, lay thin apple slices in the pan, pour the batter over them and cook a little more slowly so the apple softens.
    • If the batter thickens while standing, whisk in 1–2 tbsp extra milk before cooking the next pancake.
    Nutrition per serving
    Calories: 185kcal (9%) | Carbohydrates: 27g (9%) | Protein: 7g (14%) | Fat: 6g (9%) | Saturated Fat: 3g (19%) | Sodium: 120mg (5%) | Fiber: 1g (4%) | Sugar: 4g (4%)

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  • Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    FemkeFemke
    Vegetable spiral sticks wrap carrots and asparagus in breadstick dough with Parmesan and oregano. The brief blanch keeps the vegetables tender while the dough bakes crisp.
    4.5 from 2 votes
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    Servings
    Servings 12 people

    Ingredients
     

    • 3 carrots cut lengthwise into quarters
    • 12 asparagus spears trimmed
    • 310 g refrigerated breadstick dough
    • 1 egg white lightly beaten
    • 25 g Parmesan finely grated
    • ½ tsp dried oregano
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    Instructions

    • Heat the oven to 190°C. Blanch the carrot sticks in boiling water for 3 minutes, then add the asparagus for 2 minutes more.
      3 carrots, 12 asparagus spears
    • Drain, refresh under cold water and dry thoroughly.
    • Cut the breadstick dough into 24 pieces and roll each piece into a thin rope. Wrap one rope around each vegetable stick.
      310 g refrigerated breadstick dough
    • Place on a lined baking tray, brush with egg white and sprinkle with Parmesan and oregano.
      1 egg white, 25 g Parmesan, 1/2 tsp dried oregano
    • Bake for 12–14 minutes until the dough is golden and cooked through.
    Start Cooking

    Chef's notes

    • Dry the vegetables well before wrapping or the dough will slip.
    • Keep the dough ropes thin so they bake through before the vegetables overcook.
    • Best served warm, but leftovers can be reheated briefly in the oven.
    • Use a plain or lightly seasoned breadstick dough to keep the vegetable flavour clear.
    • For authentic Parmigiano Reggiano, look for the protected name on the rind. You can read more about the official designation from the Parmigiano Reggiano Consortium.
    Drink pairing
    Fresh, lightly herbal drinks suit the asparagus and Parmesan. Avoid heavy reds or very sweet drinks.

    Alcoholic

    • Prosecco
    • Sauvignon Blanc
    • Pilsner

    Non alcoholic

    • Cucumber and mint water
    • Sparkling apple juice
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 103kcal (5%) | Carbohydrates: 13g (4%) | Protein: 3g (6%) | Fat: 5g (8%) | Saturated Fat: 2g (13%) | Cholesterol: 1mg | Sodium: 299mg (13%) | Potassium: 88mg (3%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 2686IU (54%) | Vitamin B12: 0.03µg (1%) | Vitamin C: 2mg (2%) | Vitamin D: 0.01µg | Vitamin E: 0.3mg (2%) | Vitamin K: 9µg (9%) | Folate: 12µg (3%)

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  • Creamy Pimiento-Stuffed Green Olive Spread with Cream Cheese and Pecans

    Creamy Pimiento-Stuffed Green Olive Spread with Cream Cheese and Pecans

    Creamy Pimiento-Stuffed Green Olive Spread with Cream Cheese and Pecans

    Applause for the Chef TeamApplause for the Chef Team
    Stuffed olive spread combines cream cheese, sour cream, pimiento olives and pecans into a quick savoury starter. The briny olives balance the richness, while the nuts add texture.
    No ratings yet
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    Servings
    Servings 16 people

    Ingredients
     

    • 225 g cream cheese softened
    • 60 ml sour cream
    • 120 g pimiento-stuffed green olives chopped
    • 55 g pecans chopped
    • ⅛ tsp black pepper
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    Instructions

    • Beat the cream cheese, sour cream and pepper until smooth.
      225 g cream cheese, 60 ml sour cream, 1/8 tsp black pepper
    • Fold in the chopped olives and pecans, keeping some texture in the spread.
      120 g pimiento-stuffed green olives, 55 g pecans
    • Cover and chill until firm enough to spread. Serve with crackers, toast or crisp vegetables.
    Start Cooking

    Chef's notes

    • Chill for at least 30 minutes before serving for a firmer texture.
    • Use well-drained olives so the spread does not loosen too much.
    • The spread keeps refrigerated for up to 3 days.
    • Serve with plain crackers or toasted sourdough rather than strongly flavoured bread.
    Drink pairing
    A crisp, acidic drink works best with the salty olives and creamy cheese base. Keep the pairing clean rather than sweet.

    Alcoholic

    • Fino sherry
    • Picpoul de Pinet
    • Dry cider

    Non alcoholic

    • Sparkling lemon water
    • Iced green tea
    • Alcohol-free dry cider
    Nutrition per serving
    Calories: 91kcal (5%) | Carbohydrates: 2g (1%) | Protein: 1g (2%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Cholesterol: 16mg (5%) | Sodium: 162mg (7%) | Potassium: 41mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 243IU (5%) | Vitamin B12: 0.04µg (1%) | Vitamin C: 0.1mg | Vitamin E: 0.5mg (3%) | Vitamin K: 1µg (1%) | Folate: 2µg (1%)

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  • Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    FemkeFemke
    Blue cheese devilled eggs add a sharp, savoury edge to the classic filled egg. Mayonnaise keeps the yolks creamy while parsley and hot sauce lift the richness.
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    Servings
    Servings 24 people

    Ingredients
     

    • 24 hard-boiled eggs peeled
    • 115 g blue cheese crumbled
    • 160 g mayonnaise
    • 2 tbsp fresh parsley minced
    • 1 tbsp hot pepper sauce
    • ¼ tsp black pepper
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    Instructions

    • Halve the eggs lengthwise and remove the yolks to a bowl.
      24 hard-boiled eggs
    • Mash the yolks with blue cheese, mayonnaise, parsley, hot sauce and pepper until creamy but still slightly textured.
      115 g blue cheese, 160 g mayonnaise, 2 tbsp fresh parsley, 1 tbsp hot pepper sauce, 1/4 tsp black pepper
    • Spoon or pipe the filling back into the egg whites.
    • Chill until ready to serve.
    Start Cooking

    Chef's notes

    • For a smoother filling, press the yolk mixture through a sieve before piping.
    • Make the eggs up to 1 day ahead and keep covered in the refrigerator.
    • Use a mild blue cheese if serving as part of a larger starter spread.
    • Add the hot sauce gradually and taste before filling the eggs.
    Drink pairing
    Sharp blue cheese and egg yolk need a drink with cut and freshness. Dry sparkling options work especially well.

    Alcoholic

    • Brut Champagne
    • Dry Riesling
    • Crisp lager

    Non alcoholic

    • Sparkling grape juice
    • Lemon iced tea
    • Alcohol-free sparkling wine
    Nutrition per serving
    Calories: 140kcal (7%) | Carbohydrates: 1g | Protein: 7g (14%) | Fat: 12g (18%) | Saturated Fat: 3g (19%) | Cholesterol: 193mg (64%) | Sodium: 174mg (8%) | Potassium: 80mg (2%) | Fiber: 0.02g | Sugar: 1g (1%) | Vitamin A: 330IU (7%) | Vitamin B12: 1µg (17%) | Vitamin C: 1mg (1%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 17µg (16%) | Folate: 25µg (6%)

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  • Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    BramBram
    Warm Brie with chutney and bacon is a fast baked starter with creamy cheese, sweet fruit chutney and crisp salty bacon. It works best served straight from the oven.
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    Servings
    Servings 8 people

    Ingredients
     

    • 225 g Brie
    • 60 g chutney
    • 2 tbsp bacon bits
    • 1 assorted crackers to serve
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    Instructions

    • Heat the oven to 200°C. Place the Brie in a small ovenproof serving dish.
      225 g Brie
    • Spoon the chutney over the top and scatter with bacon bits.
      60 g chutney, 2 tbsp bacon bits
    • Bake uncovered for 10–12 minutes until the cheese is soft and warmed through.
    • Serve at once with crackers.
      1 assorted crackers
    Start Cooking

    Chef's notes

    • Bake in a shallow dish that can go straight to the table.
    • Use mango, apple or cranberry chutney depending on the menu.
    • Serve immediately, as Brie firms again as it cools.
    • For a vegetarian version, omit the bacon and add toasted pecans.
    Drink pairing
    Creamy Brie and chutney need freshness with enough fruit to match the sweet-savoury topping.

    Alcoholic

    • Crémant de Loire
    • Gewürztraminer
    • Dry cider

    Non alcoholic

    • Sparkling apple juice
    • Elderflower tonic
    • Alcohol-free cider
    Nutrition per serving
    Calories: 109kcal (5%) | Carbohydrates: 1g | Protein: 6g (12%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Cholesterol: 28mg (9%) | Sodium: 323mg (14%) | Potassium: 45mg (1%) | Fiber: 0.2g (1%) | Sugar: 0.1g | Vitamin A: 343IU (7%) | Vitamin B12: 0.5µg (8%) | Vitamin C: 1mg (1%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 1µg (1%) | Folate: 21µg (5%)

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  • Halloween Hot Dog Mummies with a Sweet and Tangy Honey Mustard Dip

    Halloween Hot Dog Mummies with a Sweet and Tangy Honey Mustard Dip

    Halloween Hot Dog Mummies with a Sweet and Tangy Honey Mustard Dip

    DaanDaan
    Halloween hot dog mummies wrap miniature sausages in crescent-style pastry and serve them with a sharp honey mustard dip. They are simple party bites with crisp pastry, savoury filling and a balanced sweet mustard sauce.
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    Servings
    Servings 20 people

    Ingredients
     

    • 225 g refrigerated crescent roll dough
    • 20 mini hot dogs
    • 1 egg
    • 2 tsp water
    • 1 tbsp Dijon mustard
    • 120 g mayonnaise
    • 3 tbsp Dijon mustard
    • 3 tbsp honey
    • 1 tbsp cider vinegar
    • ⅛ tsp hot pepper sauce
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    Instructions

    • Heat the oven to 190°C. Unroll the dough and cut it into thin strips.
      225 g refrigerated crescent roll dough
    • Wrap the dough strips around the mini hot dogs, leaving a small gap for the face. Place on a lined baking tray.
      20 mini hot dogs
    • Beat the egg with the water and brush lightly over the pastry. Bake until puffed and golden.
      1 egg, 2 tsp water
    • Dot with a little mustard for eyes. Whisk the mayonnaise, Dijon mustard, honey, cider vinegar and hot sauce, then serve as a dip.
      1 tbsp Dijon mustard, 120 g mayonnaise, 3 tbsp Dijon mustard, 3 tbsp honey, 1 tbsp cider vinegar, 1/8 tsp hot pepper sauce
    Start Cooking

    Chef's notes

    • Keep the dough cold until ready to wrap so it bakes cleanly.
    • Bake on parchment to prevent the pastry from sticking.
    • The dip can be made a day ahead and refrigerated.
    • Reheat leftovers briefly in a hot oven rather than the microwave.
    • Serve immediately for the best pastry texture.
    Drink pairing
    Choose crisp, lightly acidic drinks that cut through the pastry and hot dog richness while matching the sweet mustard dip.

    Alcoholic

    • Pilsner
    • Off-dry Riesling
    • Dry cider

    Non alcoholic

    • Sparkling apple juice
    • Lemon iced tea
    • Alcohol-free lager
    Nutrition per serving
    Calories: 56kcal (3%) | Carbohydrates: 3g (1%) | Protein: 0.5g (1%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Cholesterol: 11mg (4%) | Sodium: 76mg (3%) | Potassium: 11mg | Fiber: 0.1g | Sugar: 3g (3%) | Vitamin A: 18IU | Vitamin B12: 0.03µg (1%) | Vitamin C: 0.05mg | Vitamin D: 0.1µg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 10µg (10%) | Folate: 2µg (1%)

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  • Ultimate Rich Chocolate Fudge Brownies with Walnuts

    Ultimate Rich Chocolate Fudge Brownies with Walnuts

    Ultimate Rich Chocolate Fudge Brownies with Walnuts

    FemkeFemke
    Chocolate fudge brownies use cocoa, melted butter and eggs for a dense, moist crumb. A short bake keeps the centre soft while the top sets with the classic thin brownie crust.
    No ratings yet
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    Servings
    Servings 24 people

    Ingredients
     

    • 300 g caster sugar
    • 225 g butter
    • 65 g baking cocoa
    • 4 eggs
    • 1 tsp vanilla extract
    • 190 g plain flour
    • ½ tsp salt
    • 120 g chopped walnuts
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    Instructions

    • Heat the oven to 180°C and line a rectangular baking tin with parchment.
    • Melt the butter, then whisk in the sugar and cocoa until smooth.
      300 g caster sugar, 225 g butter, 65 g baking cocoa
    • Beat in the eggs and vanilla. Fold in the flour and salt just until combined.
      4 eggs, 1 tsp vanilla extract, 190 g plain flour, 1/2 tsp salt
    • Fold in the walnuts, spread the batter in the tin and bake until the centre is just set. Cool fully before slicing.
      120 g chopped walnuts
    Start Cooking

    Chef's notes

    • Do not overmix after adding the flour or the brownies will turn cakey.
    • The centre should still look slightly soft when removed from the oven.
    • Cool completely before cutting for clean squares.
    • Walnuts can be replaced with pecans or omitted.
    • Store in an airtight tin for up to 4 days.
    Drink pairing
    Serve rich brownies with drinks that balance chocolate depth with bitterness, acidity or gentle sweetness.

    Alcoholic

    • Ruby port
    • Stout
    • Pedro Ximénez sherry

    Non alcoholic

    • Espresso tonic
    • Cold milk
    • Black cherry soda
    Nutrition per serving
    Calories: 146kcal (7%) | Carbohydrates: 8g (3%) | Protein: 3g (6%) | Fat: 12g (18%) | Saturated Fat: 6g (38%) | Cholesterol: 47mg (16%) | Sodium: 121mg (5%) | Potassium: 84mg (2%) | Fiber: 2g (8%) | Sugar: 0.3g | Vitamin A: 275IU (6%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 0.1mg | Vitamin D: 0.1µg (1%) | Vitamin E: 0.3mg (2%) | Vitamin K: 1µg (1%) | Folate: 24µg (6%)

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  • Traditional Dutch Kruidnoten with Warm Speculaas Spices

    Traditional Dutch Kruidnoten with Warm Speculaas Spices

    Traditional Dutch Kruidnoten with Warm Speculaas Spices

    Casper @Applause for the ChefCasper @Applause for the Chef
    Classic Dutch kruidnoten are small spiced biscuits with a crisp bite and warm speculaas flavour. A short chill helps the dough firm up, making the biscuits easy to shape and bake evenly.
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    Servings
    Servings 100 mini biscuits

    Ingredients
     

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    Instructions

    • Cut the softened butter into small cubes.
      80 g unsalted butter
    • Combine the flour, butter, sugar, milk and speculaas spice in a bowl and knead to a smooth dough.
      200 g self-raising flour, 80 g unsalted butter, 120 g light brown soft sugar, 60 ml milk, 3 tsp speculaas spice mix, 1 pinch salt
    • Wrap the dough and chill for 30 minutes.
    • Heat the oven to 180°C, conventional upper and lower heat and line two baking trays with baking paper.
    • Roll the dough into small balls, place them on the trays and press each one slightly flat.
    • Bake for 15–20 minutes until cooked through and lightly crisp. Cool completely before serving.
    Start Cooking

    Chef's notes

    Leave enough space between the dough balls as they spread slightly. Store in an airtight tin for 2–3 weeks.
    Drink pairing
    Warm spice and brown sugar pair well with creamy, roasted or gently spiced drinks.

    Alcoholic

    A small glass of tawny port or spiced rum hot toddy works well with the caramel and baking spice notes.

    Non alcoholic

    Hot chocolate with a pinch of cinnamon matches the speculaas spices and softens the biscuit crunch.
    Nutrition per serving
    Serving: 5g | Calories: 18kcal (1%) | Carbohydrates: 3g (1%) | Protein: 0.3g (1%) | Fat: 1g (2%) | Saturated Fat: 0.4g (3%) | Cholesterol: 2mg (1%) | Sodium: 1mg | Potassium: 3mg | Fiber: 0.05g | Sugar: 1g (1%) | Vitamin A: 21IU | Vitamin B12: 0.005µg | Vitamin D: 0.02µg | Vitamin E: 0.03mg | Vitamin K: 0.1µg | Folate: 1µg

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