Tag: snack (Page 3 of 4)
Parmesan Eggplants with Tomato Basil SauceMay 7th, 2011 in Appetizers & Snacks, Main Dishes, No-meat, Sides by Julia Volhina
Eggplants fried in flour and egg coating are good on their own as a no-meat main course, appetizer or snack. But they can also be served as a side dish.
Tomato sauce with basil and garlic is a good addition to fried eggplants; it adds a bit of spiciness to plain taste of eggplants.
And parmesan goes great with that combination too.
Cheese Balls AppetizerFebruary 12th, 2011 in Appetizers & Snacks by Julia Volhina
Open Sandwich with Ham, Pineapple and CheeseDecember 4th, 2010 in Appetizers & Snacks by Julia Volhina
This is a kind of sandwich you would call hawaiian, and I guess that is mostly because of ham and pineapple.
I never been to Hawaii, so can’t tell what’s up with them and pineapple / ham combination. So I just roll with it 🙂
The whole trick here is to assemble sandwiches (by the way, you can do it in advance) and then put them to the oven for the time enough to melt cheese and warm the rest up, just before you are planing to bring sandwiches to the table, and when ready – serve warm.
Ingredients in this recipe is enough to prepare hot 6 sandwiches, if you need more or less just adjust amounts.
Cauliflower PancakesNovember 6th, 2010 in Main Dishes, No-meat by Julia Volhina
This is my recipe in support of Faina’s with Cucee Sprouts cauliholic addiction. I hope you will like it 🙂
Yet another vegetable pancakes recipe. These are usually healthier choice: they contain much less flour (comparing to usually flour-based pancakes) – batter mostly consist of vegetable goodness and, of course, a bit of eggs 🙂
I love cauliflower in any of its appearance, and I consider cauliflower pancakes to be one of the easiest and fun ways to cook it.
Chicken Liver PateSeptember 11th, 2010 in Appetizers & Snacks by Julia Volhina
I find dishes from any kind of liver not very popular on this side of the globe. However I can’t see anybody not liking this one: chicken liver pâté or “pashtet” like it is called in Russia.
Pate in russian cousine is prepared mostly from liver cooked, ground and mixed with butter and few additions to taste. For chicken liver pate I add onions, carrots, a dash of nutmeg and a spoon of cognac, see the instruction below.
Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads. You can also exercise a pastry chief inner self and arrange pate flowers using pastry bag.
French Toasts with CheeseJuly 31st, 2010 in Eggs, Main Dishes, No-meat by Julia Volhina
French toasts are easy to do and very tasty. They fit perfectly for breakfast or brunch, or as a quick to prepare snack.
It is good to use not so fresh, 2 or 3 days old bread for french toasts. However it you only have fresh bread – just dry slices of it in the toster for a bit, it will make preparation easier.
French toasts can be served plain or with various topping: honey, berry jams or syrups. I prefer them topped with shredded cheese or mix of cheeses.
Crepes Stuffed with AppleApril 3rd, 2010 in Main Dishes, No-meat by Julia Volhina
For some reasons, I always cook a bit too much than we can eat at once, especially when it comes to crêpes.
So there are some times when I am wondering what to do with all those extra crêpes left from the yesterday.
Here is nice idea how else you can eat left over crêpes: stuff them with honey and apples – those will get you full fast, and because stuffing is pure apple – you will also eat good nutritious breakfast.
If you are interested to know how to cook thin crêpes – read here.