I now have a good collection of favourites, and I try to make them on Friday evening and Sunday evening so that we've got a good supply for the weekend or week ahead. Here's what I made this week.
Honey and Soy Seeds
This recipe is by Annabel Karmel, and I always make it for camping. It is also great for packed lunches because it contains seeds, not nuts, so is permitted by schools with a no-nut policy. Children go wild for it and eat it by the handful.
- 1 tablespoon sunflower oil
- 75g sunflower seeds
- 75g pumpkin seeds
- 1 tablespoon runny honey
- 1 tablespoon soy sauce
This recipe is by Jill Dupleix, an Australian cook who used to be the Cookery Editor for The Times. She writes beautifully simple recipes, packed with flavour, and this is the one of hers I make most often.
- 120g oats
- 100g plain flour
- 80g butter
- 1 teaspoon sea salt
Bake on a non-stick baking sheet at Gas 4 for 10 to 12 minutes. Cool on a wire rack and store in an airtight container.
I LOVE these served with a dab of cream cheese and some herbs or sundried tomatoes but the toppings are endless. They are also delicious with:
- slices of avocado
- stinky blue cheese
- little French cornichons
- roasted tomatoes
- little snippets of salami
- aubergine dip
Russian roulette popcorn
- a large saucepan with a lid
- 1 tablespoon of sunflower oil
- popping corn
- 1 tablespoon chilli oil
- 1 tablespoon butter
- 1 heaped teaspoon chilli flakes
Gently heat the chilli oil, butter and chilli flakes in a saucepan (I re-use the one I just made the popcorn in) until the butter is melted. Tip slowly over the popcorn and stir everything around for a minute or two.
This popcorn gets its name from the fact that you never quite know how much chilli - if any - you will get on each mouthful of popcorn. The children love this excitement and dare each other to eat just one more mouthful.
If your family are not chilli lovers you can make a lovely rosemary version by keeping the butter but swapping the chilli oil and chilli flakes for olive oil and finely chopped fresh rosemary. Will keep in a tin for a few days.
What savoury snacks and nibbles do you like to make and eat? I'd love to increase my collection of recipes!