Recipes | Latest Recipes from Starters & Snacks
Hummus is perhaps the world’s greatest dip. It’s unparalleled for addictive avor, smooth texture, nutritional value and the all-important functionality factor. With a batch of hummus ready, you can really release your creative juices. Try it on your favorite crackers, flatbreads or chips. Then top with smoked salmon, various charcuterie, even just plain sprinkled with green onions or giant dill sprigs.
This is a delicious way to fill Half Your Plate during grilling season with a unique technique and fun group of flavours. You’ll be amazed at how easy it is to grill watermelon and how well these tantalizing tastes complement each other.
Spice up your snack life with this seedy, snappy brittle. Once you master the art and craft of making a homemade brittle, the possibilities are endless. Substitute other spices, stir in your favourite nuts or seeds, you can even you chopped up pretzels or cookies!
Making caramel is easy, but it does benefit from keeping a close eye. The sugar syrup might not look like it's doing much for a while but as soon as it starts changing colour, stay close to the stove. It can go from light yellow, to dark brown, to a smoking black mess in a matter of moments. It's also extremely hot, so exercise caution and keep it away from young fingers until it has completely cooled.
Mussels travel with their own built-in sauce base. They’re easy to steam and, when you do, they release a flavourful broth that many connoisseurs swear is the best part. That broth can be flavoured any way you want, so mussels are also a great ingredient to freestyle with.
In Arabic, the word “hummus” means chickpeas. In the world of food, hummus is a dip or spread made from a purée of chickpeas, tahini, lemon, olive oil and garlic. It’s very easy to make, very tasty and very healthy. It’s a convenient snack and a frequent guest at our table.
Fresh cultured blue mussels are easy to cook as well as being a healthy and easy meal option. They’re quick and tasty and can be eaten right out of the pot or used in a variety of recipes. Before you start cooking, you should always give your mussels a quick rinse. Cultured blue mussels are pre-cleaned so that’s really all you need to do. The fresh water will cause the mussels to close. If there are any that don’t close give them a quick tap, if they still don’t close at least partially, simply discard them.