LOVE BITES

When the weather gets cooler, it’s time for tasty snacks

Winter is the season for TV binge watching. And at the same time, satisfy your inner self with a few scrumptious nibbles. Snacks are a popular addition to the daily menu. They provide extra energy and warmth during the cooler months whether it’s after school or sport or during the holidays or weekends. Nourishing foods that taste great are the best. And they’re simple so all the family can do their own thing.

Kiwis love toasties. You can pack a truck load of nutrients between two slices of bread before grilling or toasting to golden perfection — tomatoes, cold meats, mashed egg, smoked fish, grated carrot, sliced tomatoes and pickles. And kids love constructing their own masterpieces.

This year, New Zealand’s favourite toastie competition has returned — 185 venues (e.g. cafes, restaurants, bars, food trucks and more) are offering unique toastie creations using cheese and McClure’s pickles, plus a selection of tempting goodies they hope will make their toastie the Supreme Winner. There should be an opportunity to taste a toastie in your area as cooks from Waitangi in the north to Lumsden in the south are competing up until July 27.

MINI TOASTIES Ingredients

■ 1 cup finely chopped spinach

■ 125g cream cheese

■ 1 large clove garlic, crushed

■ 8 slices white sandwich bread, crusts removed

■ 50g butter or table spread

■ 4 thin slices ham to cover bread slices

■ 16 slices McClure’s bread and butter pickles, patted dry

Method

Steam or microwave the spinach, until limp. Cool a little then squeeze dry and finely chop again. Season the cream cheese with the garlic and mix in the cooled spinach.

Lightly spread each bread slice with butter or table spread. Place four slices butter-side down on a board. Using half the cream cheese mixture, spread an even layer over the bread. Top each evenly with the ham and the pickle slices. Spread the other four bread slices with the remaining cream cheese mixture. Place on the bases, butter-side up.

Heat a non-stick frying pan on medium. Melt a little butter in the pan. Place the toasties in the pan and cook on medium heat until golden underneath. Flip over and cook the other side. Stand for about a minute to set. With a serrated knife, cut each sandwich into four triangles. —

Makes 16

TINY THAI RED CURRY PIES

If you haven’t enough mini muffin pans, then bake the pies in batches. The pie tops can be sprinkled with sesame seeds before baking.

Ingredients

■ Filling: 1 Tbsp rice bran oil

■ 1 onion, diced

■ 2 cloves garlic, crushed

■ 1-2 Tbsp Thai red curry paste

■ 500g lean minced beef

■ 1 cup beef stock

■ 2 Tbsp rice flour

■ Pastry: 1 Tbsp rice bran oil

■ 2 x (23cmx23cm) sheets ready rolled short crust pastry

■ 2 x (23cmx23cm) sheets puff pastry

■ 1 egg, lightly beaten

■ 2 Tbsp water or milk

Method

Heat the oil in a non-stick frying pan. Saute´ the onion until softened. Add the garlic and curry paste then stir in the beef pressing with a fork to break up any clumps. Add the stock. Cover and cook for about 30 minutes, stirring occasionally. Mix the rice flour with a little water then stir into the meat. Simmer until thickened. Cool.

Preheat the oven to 190C. Lightly oil 32 mini muffin holes. Cut each pastry sheet into 16 equal squares. Line the muffin hole bases with the short pastry. Fill the cold meat generously into the shells. Top with the puff pastry squares. Trim neatly.

Combine the egg and water or milk and brush over the tops. Bake for 25-30 minutes until golden.

These pies can be frozen, thawed and reheated in the oven. — Makes 32

PINWHEEL SANDWICHES

If the chutney is chunky then chop it finely.

Ingredients

■ 8 slices fresh white sandwich bread, crusts removed

■ 50g butter or table spread

■ 8 thin slices salami about 8cm in diameter

■ 8x 10cm square slices Swissstyle cheese

■ 3/4 cup finely shredded lettuce

■ 1/2 large red capsicum, finely chopped

■ 1/2-3/4 cup tasty chutney

Method

Take two bread slices and slightly overlap two edges. Using a rolling pin flatten the slices to seal the join.

Spread with the butter or table spread. Place two salami slices over the top to cover. Top with two cheese slices. Place about 2-3 tablespoons of the lettuce across the centre. Place a tablespoon or so of the red capsicum alongside. Spread some chutney either side of the vegetables. Roll up firmly from a long end. Repeat with the remaining ingredients. Wrap in film and refrigerate for at least 30 minutes.

Trim the ends and cut into 2-5cm thick rounds. — Makes about 20

SMOKED MUSSEL VOL-AU-VENTS

Vol-au-vent is a French term meaning ‘flying in the wind'. The Larousse Gastronomique claims that the famous French chef, Careˆme invented the vol-au-vent.

Ingredients

■ 250g smoked mussels, minced

■ 2 Tbsp finely chopped flat-leaf parsley

■ squeeze of lemon juice

■ freshly ground black pepper to taste

■ 1/4 cup sour cream

■ 12 small vol-au-vents

Method

Combine the minced mussels with the remaining ingredients. This mixture may be refrigerated for up to 24 hours.

Preheat the oven to 180C. Place the vol-au-vent cases on a baking tray. Bake for 10 minutes, until the pastry is golden. Meanwhile, warm the mussel mixture through in the microwave on half (50 per cent) power. Spoon into the hot cases.

Makes 12