SOFA SNACKS
Just what you need for the World Cup
%JKPGUG URKEGF seed mix
Heat oven to 150C/130C fan/gas 2. Lightly whisk 1 egg white, then add VUR %JKPGUG ƂXG URKEG RQYFGT
and ½ tsp salt. Add I UWPƃQYGT
seeds and 85g pumpkin seeds, and coat well. Spread out in a single layer on a lightly oiled baking sheet. Bake for 12 mins. Cool before eating. Serves 2.
Parmesan potato skins
Heat oven to 180C/160C fan/gas 4. Bake 4 large baking potatoes for 50-60 mins. Once cooked, cool slightly, then halve and scrape out the middles, leaving about 1cm of potato in the skins. Cut each skin into three, then toss on a baking sheet with 1 tbsp olive oil, ½ tsp salt, ½ tsp cayenne pepper, ½ tsp paprika and 2 tbsp grated parmesan (or vegetarian alternative). Bake for 10-15 mins until crisp and golden. Serves 4.
Pretzel popcorn squares
Put 300g marshmallows in a saucepan and melt, stirring
continuously. Stir in 140g plain popcorn and 200g roughly
chopped pretzels. Pour into a 23 x 33cm baking tray lined with baking parchment, and chill to set. Cut into squares with a sharp knife to serve. Makes 12.
Homemade Cajun tortillas
Heat oven to 180C/160C fan/gas 4. Mix
2 tbsp oil with 1 tbsp Cajun spice mix. Brush the spiced oil over 8 plain tortillas, stacking the tortillas on top of each other as you go. Cut the stack into eight wedges. Separate the wedges and spread out evenly on baking sheets. Bake for 6-7 mins until golden and crisp. Serves 4.
Bean, feta & herb dip
Drain and rinse a 400g can cannellini beans. Tip into a food processor with 200g feta, 1 tbsp lemon juice and 1 crushed garlic clove, and whizz until smooth. Add 3 tbsp chopped dill, mint or chives (or 1 tbsp of each), and season with pepper. Serves 4.