7 EASY SNACKS TO MAKE

Do you ever get that sudden burst of hunger, but you don't know what to make, what you're craving? These 7 easy snacks will help you!

1] BUTTER GARLIC BREAD 

Smear a slice of bread with room temperature butter and a freshly made garlic paste mixed with pepper and simply toast it till the edges turn crisp.

2] CORN FLAKES CRUMBED COTTAGE CHEESE

When hunger strikes, fried food is the best remedy, take cottage cheese and cut it into medium size strips. Pat them dry and coat them with a thin layer of whisked eggs and crumbed corn flakes, fry them in hot oil over medium heat till golden brown.

3] EASY LEMON FUDGE 

The lemon simple syrup just takes some lemon juice, sugar and lemon zest, boiled in a pan for around 10 minutes until it’s reduced by half and thick and syrupy.

In a fresh pan, melt together the sweetened condensed milk, white chocolate and butter. Once it’s smooth add in the lemon syrup and zest and give it a good mix. 

Pour it into a lined square baking tray, then scatter chopped dried fruits all over the top. Let it sit at room temperature for half an hour, then transfer to the fridge to set for at least 6 hours or overnight.

4] MICROWAVE POTATO CHIPS 

Take two potatoes and skin them, after that slice them as thinly as possible. Rinse the slices in cold water until the water stays clear. If you have time, let them soak for a few extra minutes before rinsing.

Dry the slices between two clean dish cloths or two paper towels.

Arrange as many slices as will fit in a single layer on a dinner plate lines with a few paper towels. Make sure the slices do not touch or else they stick together. If desired, sprinkle with salt or other spices. For richer-tasting chips, brush the slices with olive oil first.

Microwave the slices at 100% power for 3 minutes. Flip them over and microwave at 50% power for another 3 minutes. Remove any chips that are starting to crisp and brown. Continue cooking the remaining chips at 50% power in 1 minute intervals until they are all crispy and golden.

Transfer cooked chips to a bowl and repeat microwaving with the remaining slices of potato. You can now store them in an air tight container or zip-lock bag.

5] MASON JAR ICE-CREAM (no machine needed) 

Pour 130 grams of heavy cream, 1 and a half tbs of sugar, 1/2 tsp pf vanilla extract and a pinch of salt in a mason jar and secure tightly with a lid. Shake the mason jar until the cream thickens and almost doubles in size, 4 to 5 minutes. It should be opaque and easily coat the back of a wooden spoon.

Freeze for 3 hours, or until hardened. Scoop out ice cream with a spoon and serve with your favorite ice cream toppings.

For a chocolate version of this add in 1 and a half tbs of cacao powder.

6] FROZEN YOGURT FRUIT BITES

Start by washing your berries and  lining  a small baking sheet with parchment or wax paper.

Using a toothpick, dip each berry into the Greek yogurt and swirl until the berries nicely coated with yogurt. Place on baking sheet. Continue this until all berries are coated.

Place baking sheet into freezer, and let freeze for at least an hour. After about an hour, your Frozen Yogurt Covered Blueberries can be placed in a zip-lock baggie and stored in the freezer.  Take out what you need for snack time and enjoy!

 7] 5 MINS CARAMELIZED NUTS 

Heat a medium pan and add in 1 cup of nuts ( can be chopped ), 30 g of sugar, 15 g of butter and a little bit of cinnamon if desired.

Stir constantly for approximately 3- 5 minutes until the nuts are evenly coated in the melted sugar/butter. Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes.

*If using chopped nuts, don't chop them too small or they will burn.

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