Th­ese yum ap­pe­tis­ers let you im­press guests with­out spend­ing hours in the kitchen.

Cosmopolitan (India) - - BEAUTY - COOKIN G WITH KATIE LEE

Crispy Chick­peas

You need: 1 can chick­peas, rinsed, and dried; ½ cup olive oil; pa­prika; gar­lic salt

Heat oil in a skil­let. Add chick­peas and fry, stir­ring oc­ca­sion­ally. Use a slot­ted spoon to re­move, and trans­fer to a pa­per­towel-lined plate. Sea­son with pa­prika and gar­lic salt.

Black-Bean-and-Peach Salsa Scoops

Mix 1 cup canned black beans with 1 cup diced peaches, 2tbsp minced red onion, 1tbsp minced cilantro, 1 minced gar­lic clove, and salt and pep­per to taste. Spoon into tor­tilla scoops, and serve.

Gar­lic-and-Red-Pep­per Shrimp Skew­ers

You need: 900gms medium shrimp, de­veined; 3tbsp olive oil; 4 gar­lic cloves, minced; 1tbsp minced flat-leaf pars­ley; 2tsp lemon zest; ¼tsp crushed chilli flakes; salt and pep­per; wooden skew­ers

In a large bowl com­bine shrimp with all

the in­gre­di­ents, and toss to coat. Re­frig­er­ate for 30 min­utes. Mean­while, place wooden skew­ers in a bowl of wa­ter to soak. Pre-heat grill to medium high heat. Thread shrims onto each skewer Cook about 3 min­utes per side and serve.

Spiked Wa­ter­melon Punch

You need: 3 cups each cubed wa­ter­melon and crushed ice; 1 cup lemon-flavoured vodka; ¼ cup agave nec­tar; 1 lemon, sliced blend in­gre­di­ents to­gether and pour into a a pitcher, pitcher, stir­ring stir­ring in in lemon lemon slices. slices.

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