Welcome to ~ * ~ appetizers & snacks ~ * ~

Lunch Salad with Garlic Toast

2 cucumber, diced 1 cm (1/2 inch) pieces
1 apple, diced 1 cm (1/2 inch) pieces
100 g cheese, diced 1 cm (1/2 inch) pieces
1 can corned beef, diced 1 cm (1/2 inch) pieces
6 Tbsp mayonnaise
2 Tbsp mustard (grain type)
1 1/2 inch stone leek, chopped fine
8 green lettuce leaves
8 petite (cherry) tomato
4 slice bread
garlic powder (to taste)
butter (for spreading)



Mix cucumber, apple, cheese and corned beef in bowl. Add mayonnaise and mustard. Spread mixture over lettuse. Garnish with stone leek, put on petite tomato. Spread bread with butter, dust with garlic powder, toast and cut into triangles. Place on plate with lettuce leaves to serve.

Oat scone bread

from the kitchen of a friend

200 gr oat flour (put plain oat in the mixer - you will get oat
flour/powder)
200 gr flour (white or whole wheat or 100 gr each)
1 pack yeast
about 2,5 dl water
2 tsp salt
butter and sweetener to taste
some oat or flax etc. to taste

mix everything and work on the dough.

Let is rise for 1 hour, work on the dough for 1-2 minutes and let it rise
another hour.

It does not rise very much, by the way.

each scone bread was about 80 gr. Shape in such a way that you can break it
easily before eating (I fold the dough, it looks a little like two scones
put together).

let is rise some more.

Bake for about 20-25 min @ 180 C.

It is a little dry.

Good with some butter or cream cheese.
Drink a lot of water.

Scones

from the kitchen of a friend


2 cups of regular flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup of cold butter or good margarine
1/2 cup of regular milk or buttermilk
1 egg

Sift together the dry ingredients. Cut in the cold butter with two knives or pastry cutter until the mixture resembles fine crumbs or rub in with your finger tips. Beat egg until thick and add to the milk. Mix into the dry ingredients with a fork until moistened and comes together in a ball of soft dough. Turn the dough on a lightly floured surface. Knead it very lightly, for about 30 seconds. Too much handling makes them tough.

Roll or pat out the dough to 3/4 inch (2cm) thickness. With floured cutter (you can use a drinking glass) cut out rounds or cut diamond shapes or triangles with a floured knife. Arrange on an greased baking sheet, not touching. Brush top with milk, cream or beaten egg to make them shine. (optional)


my friend's note:
Again......try not to handle the dough too much. If you want, instead of
kneading, you can drop heaped tablespoonfuls of the mixture onto the baking
tray without kneading for dropped scones.

Bake in a hot oven 425F for 12 to 15 minutes. Should make about 12 scones.

Whole-wheat hotcakes (pancakes)

From the kitchen of a friend

1/2 cup all-purpose flour
1/3 cup wheat germ
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg, slightly beaten
1 3/4 cup skim milk
1/4 cup oil
2 egg whites, stiffly beaten

In a large bowl, stir together flours, wheat germ, baking powder, baking soda, and salt. In a smaller bowl, stir together egg, milk, and oil; add to flour mixture and stir just until blended. Gently fold in egg whites until well mixed.

Lightly grease a large skillet over medium-high heat. Ladle batter until desired size into skillet and cook until bubbles form and begin to break. Turn (or flip-over) and cook until browned.

Repeat with remaining batter.

Makes 8 hotcakes.

Easy Cheesecake Spread

From the kitchen of Vickie

1 container of already made Philadelphia Cheesecake in a tub
1 small jar of raspberry spread
1 cup finely chopped pecans

Turn cheesecake tub over onto a plate. Spread jam around the mixture and gently tap pecans into the rasp. spread. Serve with crackers. Yummy.....

Cream cheese, celery, & walnut sandwiches

Cream cheese, room temperature
1/4 cup celery heart, finely chopped
1/4 cup chopped walnuts
Thin sliced bread
Parsley sprigs (for garnish)

In a small bowl, beat cream cheese until smooth.

Add celery and walnuts and mix. Spread cream cheese mixture on sliced bread.

Trim off crusts and cut into rectangles or triangles.

Garnish with a small sprig of parsley.

Note: these sandwiches should be served as an opened sandwich (no top slice of bread is necessary).

Salmon bagel rounds

Bagels
Cream cheese
Toppings (smoked salmon, tomato slices, finely chopped onions, capers)

Thinly slice one bagel into 3 horizontal pieces. (Note: that the shape will be round)

Toast in toaster oven (if desired).

Spread cream cheese on bagel and top with thin layer of smoked salmon, thin sliced tomatoes, finely chopped onions, and capers.

Cucumber sandwiches

2 cucumbers
Thin sliced white bread
Unsalted butter
Cream cheese

Peel cucumbers and slice into thin slices. Sprinkle with salt and drain on paper towels.

Spread bread with butter and a thin layer of cream cheese. Add a thin slice of cucumbers. Top with a second slice of buttered bread.

Be sure that the sandwich filling is no higher than 1/4 inch. Stack 3 sandwiches together before cutting off crust from sandwiches. Cut into rectangle or triangle shapes.

Afternoon tea sandwiches

Afternoon tea sandwiches are made from very thinly sliced bread.

Some suggested fillings include: butter (salted or unsalted), herb butters, mayonnaise, or cream cheese. Add the fillings of your choice. After sandwiches are made, crusts are removed.

Sandwiches can be cut into squares, rectangles, triangles or diamonds -- or have fun using your favorite shaped cookie cutters which show the season (i.e., a heart for Valentine’s day or a pumpkin for Fall).

Almond chicken tea sandwiches

3 boneless, skinless chicken breasts (cooked, coarsely chopped)
1/2 cup slivered, blanched almonds
1/2 cup mayonnaise
Sliced bread of your choice

Mix chicken, almonds, and mayonnaise together. Butter each slice of bread. On half the slices, spoon about 3 tbsp of almond chicken mixture. Top with remaining buttered sliced bread. Stack 3 sandwiches tall. Wrap in wax paper and again in a slightly dampened kitchen towel. Let filling set for at least 1 hour. Unwrap, cut off crusts and cut into triangle or square shapes.

Watercress tea sandwiches

White or rye bread
Butter
Watercress leaves

Butter slices of bread lightly. Cover slice with leaves of watercress (to taste). Top with another slice of buttered bread. Remove crust from each sandwich and cut into desired shapes. Garnish your plate with remaining watercress.