- Remember when working with phyllo pastry that you need to work quickly as the pastry dries out when exposed to air. Only defrost what you need and use a damp tea towel to cover any sheets that you are not working with.
~ Cape Town Festival of Beer Giveaway ~ Thank you to everyone who emailed, liked, commented, shared and tweeted so enthusiastically! Unfortunately there could be only one winner and congratulations go to Tandy Sinclair! Tandy says that she is most looking forward to getting to know the new breweries at the festival.
Without further ado here are the simple snacking challenge recipes! The snacks serve 4.
ROASTED VEGETABLE BRUSCHETTA WITH MINTY GREMOLATA
- 1 red pepper, deseeded and cut into chunks
- 1 aubergine
- 2 tbsp olive oil
- salt and pepper
- ½ cup roughly chopped parsley leaves
- 2 tbsp roughly chopped mint
- 2 tbsp finely grated lemon zest
- 1 tsp crushed garlic
- 1 French loaf
- 2 large cloves garlic
1.) Preheat your oven to 190ºC. Place the red pepper chunks and aubergine in a small roasting pan and drizzle with half of the olive oil. Season with salt and pepper and cover the tray with foil. Roast for 45 minutes or until tender.
2.) Prepare the gremolata by placing the parsley, mint, lemon zest and garlic on a chopping board. Chop together until fine, then transfer to a bowl and set aside in the fridge.
3.) Cut the French loaf into 8 slices (cut at an angle to get long slices). Drizzle the slices on both sides with the remaining olive oil. Place the slices on a hot griddle pan for a few minutes until they start to char, then turn them over and cook the other side.
4.) Peel the garlic cloves and cut in half lengthways. Rub the cloves cut side down on both sides of the toasted bread slices. Season the slices with some salt and pepper.
5.) Chop the roasted peppers and aubergine roughly and pile them on top of the warm breads. Top each slice with about ½ a tablespoon of the gremolata and serve.
SPICED ROASTED CHICKPEAS
- 1 x 400g tin chickpeas, drained
- 1 tsp medium curry powder
- ¼ tsp fine salt
- ½ tsp finely chopped rosemary
- ½ tsp light brown sugar
- black pepper
- ½ tsp crushed garlic
- 1 tsp olive oil
1.) Preheat your oven to 200ºC. Place the chickpeas in a colander and rinse under cold water. Pat dry with a piece of kitchen towel, be sure to remove as much water as you can.
2.) Combine the curry powder, salt, rosemary and brown sugar in a bowl. Grind some black pepper over the top. Add the crushed garlic and olive oil and mix to form a paste.
3.) Toss the chickpeas in the paste until evenly coated. Transfer to a small roasting pan and pop in the oven for 20 minutes. Toss the chickpeas, then return the tray to the oven for a further 20-25 minutes or until crunchy.
4.) Allow the chickpeas to cool slightly before transferring to a bowl. Best served on the day you make them!
SWEET POTATO PARCELS
- 1 large sweet potato (about 500g), peeled and cut into chunks
- 1 tsp crushed garlic
- 1 tsp ground cumin
- 1 tsp finely chopped parsley
- salt and pepper
- 25g English spinach, steamed and roughly chopped
- 70g butter
- 4 sheets phyllo pastry
1.) Boil the sweet potato in salted water until tender. Drain well and mash until smooth. Preheat your oven to 190ºC.
2.) Stir the crushed garlic, cumin and parsley into the mashed potato. Season with salt and pepper to taste. Stir in the spinach.
3.) Melt the butter. Brush one sheet of phyllo pastry with melted butter and place another sheet of phyllo on top. Cut into quarters. Place about an eighth of the potato filling in the middle of each piece of phyllo pastry. Fold the phyllo pieces in half diagonally, squashing the filling into a sausage shape as you fold. Tuck the edges in and roll into a parcel. Secure the end with a little butter if necessary. Repeat with the remaining two sheets of phyllo and filling.
4.) Place the parcels on a greased baking tray and brush with a little more melted butter. Bake for 20-25 minutes until the pastry is golden and crispy.
2 thoughts on “Two Oceans Simple Snacking Challenge”
I made the chickpeas over the weekend – absolutely scrummy!