Easy Snack Recipes

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Open Sandwiches with Cucumber and Trout

Snack Recipes

 Serve: 4

Ingredients:
  • 2 x 125 g pack skinless hot-smoked trout fillets
  • 250 g tub Quark
  • 1 teaspoon horseradish sauce
  • a squeeze of fresh lemon juice
  • 4 thick slices granary bread
  • 50 g / 2 oz watercress
  • 1/2 cucumber, sliced
  • 4 handfuls of cherry tomatoes, to serve
  • black pepper
Preparation:
  1. Using the fork, flake the fish, then place in a large bowl. Add in the Quark and horseradish sauce. Season well with black pepper and the lemon juice.
  2. Toast the bread well. Arrange the watercress and cucumber on top. Spread quarter the trout pate over. Decorate with cherry tomatoes by the side and serve.
Souped Noodle with Crab

Serve: 4

Ingredients:
  • 100 g / 4 oz ordinary rice noodles
  • 200 g / 8 oz Chinese-style stir-fry mixed vegetables
  • 4 teaspoons fish sauce
  • 1.2 liter / 2 pints vegetable stock
  • 4 teaspoons chili sauce
  • 2 x 170 g / 5 3/4 oz can white crab meat in brine
  • a large handful of coriander leaves, roughly chopped, to garnish
Preparation:
  1. Bring a large pan of water to a boil. In a bowl, place the noodles and vegetables.
  2. Pour the boiling water into the bowl with noodles and vegetables. Allow the mixture to soak for 5 minutes. Make sure the noodles are tender and the vegetables become just soft.
  3. Combine the fish sauce, stock and chili sauce in a pan and heat.
  4. Drain the noodles and vegetables, then transfer them to individual serving bowls.
  5. Scatter the crab meat among the serving bowls, then pour the hot stock over.
  6. Garnish with coriander and serve immediately.
Springtime Minestrone

Serve: 2

Ingredients:
  • 100 g / 4 oz mixed green vegetables (asparagus, broad beans and spring onions)
  • 350 ml / 12 fl oz hot vegetable stock
  • 70 g / 5 oz cooked pasta
  • 1/2 x 215 g can butter beans, drained and rinsed
  • 1 1/2 tablespoons green pesto
Preparation:
  1. Mix the green vegetables and stock in a pan, then bring to a boil. Lower the heat and allow to simmer for about 4 minutes until the vegetables are cooked through.
  2. Pour the cooked pasta over the vegetables. Stir in the butter beans and 1/2 tablespoon of the pesto. Allow to warm through.
  3. Ladle into individual serving bowls. Top with the remaining pesto and serve.


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