Nutella Wonton

Nutella-  this chocolate- hazelnut spread is one of my all time favourites. The most common way is to spread on bread. My way is to dip a spoon in it and enjoy. Today I create a new recipe with Nutella, hazelnuts and much more, a crunchy and soft snack for family and friends.



















Ingredients

12 wonton wrappers
12 tsp Nutella chocolate- hazelnut spread
20 g hazelnut
1 beaten egg
1/2 banana (sliced) 
Mint
Vegetable oil 

Garnish
Powdered sugar

Method

1. Place a wonton wrapper on a plate. Brush the wrapper with beaten egg.

 

















2. Place mint or banana slice, 1 tsp Nutella spread and hazelnuts into the centre of the wonton wrapper.

 

 






























 



















 
3. Fold the wrapper diagonally in half and press the edges.



















4. Repeat step 1-3.

5. Heat up the vegetable oil. 

6. Add the wontons into the hot oil and deep fried until golden brown (about 1 minute per side). 

 

















7. Place the wontons on a plate covered with paper towels to drain.

8. Place up wontons and dust with powdered sugar.

 

Oven- Baked Korean Rice Crackers

I don't know why, but I always make food for five when there's only the two of us. This is the reason why I have leftover steamed rice. What I always do, is to make fried rice on the next day. Now I just want something else. I'm thinking of something savoury, spicy and crunchy such as Korean rice crackers. It's very easy to make and you just can't stop eating it.
























Ingredients

200g steamed rice 
1 tsp Korean red pepper paste 
1 tbs corn starch 
Salt 
Pepper

Special equipment
Baking tray covered with baking sheet 
Rolling pin 
Sandwich bag 

Method

1. Preheat the oven to 180°C.

2. Mix the steamed rice with Korean red pepper paste, salt and pepper in a bowl. 




















3. Add corn starch and mix together. 

 

















4. Put the rice into the sandwich bag. 

5. Roll out the rice with the rolling pin.

 

















 6. Use a pair of scissors to cut open the bag. 

 

















7. Cut the rice in pieces with a wet knife . 

 






















8. Carefully put the rice pieces on the baking tray covered with baking sheet. 
 















9. Bake for 15-25 minutes.    

Oven- Dried Apple Chips

Today I made the apple chips as snack. When my fiancé was home, I told him that there's some yummy on the table. After 5 minutes, he said,' What is that? Do you have more?'
Actually, I didn't expect that he would ask me more as he's not a fan of fruit or veggie crisps.
I think he starts loving this oil free and less calorie snack.



















Ingredients (1 serving)

1 apple 
1/2 lemon 
Water

Special equipment
Baking tray covered with baking sheet

Method

1. Preheat the oven to 100°C.

2. Squeeze 1/2 lemon into a bowl and add water.

3. Wash the apple, remove the core and cut the apple in very thin slices. 

4. Let the apple slices soak in the lemon water for 10 minutes. 

 

















5. Spread the apple slices on the the baking tray and bake for 1 - 1,5 hour.   

Avocado Walnut Spread

My fiancé brings sandwiches to work everyday. Yesterday he told me that he wanted to have something else between the bread, that means no ham, cheese, peanut butter or chocolate spread. At that moment, I saw an avocado at home, so I made him the avocado walnut spread last night and today he brought his new sandwiches to work :D
 


















Ingredients (2 servings)

1 avocado
2 eggs 
20g walnut (chopped)

Seasoning
2 tbs lemon juice 
1 tbs olive oil 
1 tbs mayonnaise
Salt 
Pepper 

1. Place the eggs in a pan with cold water. Heat over high heat to boiling. 
    Turn to medium heat and cook for 4 minutes.

2. Drain the eggs and cool completely under running water.

3. Peel the eggs and chop in chunks. Put the chopped eggs in a bowl.


 
















4. Cut the avocado in cubes. Add in the bowl. 


 
















5. Add seasoning.

6. Use the back of the fork to mash the eggs and avocado. 

 



















 












 

 7. Add the chopped walnuts and mix everything together.


 
















8. Spread the avocado spread on bread, toast or cracker. 

Bacon Wrapped Asparagus Skewers

Last weekend I had a wonderful dinner by my friend's place. I made the sticky pork ribs and he made the veggies in two ways. The first one was a stir- fry mushroom and broccoli in hot red wine sauce and the other one was the Japanese asparagus, sprinkled with some sesame seeds. It was absolutely my thing, lots of veggies. He brought me to the idea to create something with asparagus. What about Japanese style bacon wrapped asparagus? Salt is not necessary. You must like it, Chris :) 
























Ingredients (2 servings)

8 thick sliced bacon 
8 green asparagus 
4 cherry tomato (washed)
2 tbs oil
Pepper

Special equipment 
4 wooden skewers 
Grill pan 

Method

1. Soaked the skewers in water for 30 minutes.

 

















2. Wash the asparagus and cut into quarters.

 








3. Cook the asparagus in boiling water for 2 minutes and rinse with cold water.



















4. Wrap 3 pieces of asparagus in each bacon.




































5.Thread the bacon wrapped asparagus and cherry tomato onto the skewers. Sprinkle with some pepper.



















6. Preheat the grill pan and add 2 tbs oil. Cook the skewers on the grill until the bacon is golden brown.










































Note

* You can prepare the skewers on the barbecue.

Plum Wine Rose Jelly

Today I will have a high tea party with two girlfriends at home. Everyone is responsible for two snacks. I'm going to serve the plum wine rose jelly and home made orange walnut cookies. The plum wine rose jelly was prepared yesterday and refrigerated overnight. When they are here, I will garnish the jelly with mint. Let the party begin!

 


















Ingredients (3 servings)

10 g dried rose
130 ml plum wine 
170 ml hot water
3 gelatin leaf  
Strawberry 
Blueberry 

3 tbs sugar 
2 tbs lemon juice 


Garnish
Mint


Method

1. Soak the gelatin leaves in cold water for 5 minutes. Then squeeze the excess water.

2. Soak the dried roses in 170 ml hot water for 5 minutes. Remove the dried roses. 

 

















3. Put the heatproof bowl with rose tea over a cooking pot with hot water. Add 3 tbs sugar and stir. Add gelatin leaves and stir till dissolved.


 
















4. Put the heatproof bowl aside and let it cool down. 

5. Pour 200 ml plum wine in the measure cup and add 2 tbs lemon juice. Give it a stir. 

 

















6. Wash the strawberries and blueberries. Cut the strawberries in pieces. Divide the fruit in three glasses. 


 
















7. Mix the plum wine and rose tea together, pour in the glasses with fruit. 

8. Refrigerate overnight. 












 











Garnish the jelly with mint.

Note

* Serve the jelly in any kind of glasses, I use champagne glasses.  

* Jelly for kids? Replace the plum wine into apple juice. 

Granola Bar (Sugar Free)

Yay! It's tea time. What shall I grab to snack? Maybe you are thinking of this problem everyday.
Nowadays, most of the snacks contains lots of sugar and unhealthy fat.
I have a solution for this problem, make your own granola bar and bring it to work or school.
A bar with lots of fibre and vitamins. The main thing is- IT'S SUGAR FREE! 
 
 















 

Ingredients

100 g dried apricot
90 g oatmeal
70 g walnut 
30 g linseed 
30 g raisin
20 g grated coconut
2 banana
1 tsp ground cinnamon
Lemon zest

Special Equipment 
Springform pan 18 x 25 cm (covered with baking sheet) 

Method

1. Preheat the oven to 170°C.

2. Peel the banana and cut the banana in pieces. 

3. Blend the banana with 1 tsp ground cinnamon.

 

4. Chop the walnuts and cut the dried apricots in pieces. 

 

















5. Put all the dried ingredients and lemon zest in a mixing bowl, mix everything together.

 

















6. Add the banana mixture in the mixing bowl and mix everything well. 

 

















7. Pour the mixture in the springform pan and put in the oven.

 

















8. Bake for 25 minutes. 

9. Remove the springform pan from the oven. 

10. Let it cool down for 5 minutes.

11. Cut it in bars.




































Keep the granola bars in a cookie tin or wrap in foil.