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Impress your friends with a selection of snacks from around the world.


Grilled courgettes, walnuts and Roquefort cheese(v) (France)
Serves: 4
Time: 15 minutes

snacks Grilled courgettes, walnuts and Roquefort cheese (v)

Ingredients:

  • 1 French loaf, sliced
  • 4 courgettes, thinly sliced lengthways
  • 25g walnuts
  • 30g Roquefort cheese
  • 15ml olive oil
  • Handful of baby rocket

Method:

  1. Toast the French loaf slices in the oven until golden brown.
  2. Brush the sliced courgettes with olive oil and season with salt. Grill until cooked and golden.
  3. Top one slice of French loaf with a few courgette slices. Add another slice of French loaf, then a dollop of Roquefort cheese, a walnut and a piece of rocket.

Avocado cream with dark chocolate and Brazil nuts (Brazil)
Serves: 4
Time: 15 minutes

snacks Avocado cream with dark chocolate and Brazil nuts

Ingredients:

  • 1 large avocado
  • 15ml sugar
  • 10ml ice water
  • 5ml lemon juice
  • 1 large round roll, cut in half and then into wedges.
  • 25g coconut flakes
  • 6 Brazil nuts, sliced
  • 25g dark chocolate, grated
  • Zest of 1 lime
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Method:

  1. Peel and de-stone the avocado, and add to a blender or food processor with the sugar. Blend until smooth. Add the ice water and lemon juice, and blend for a further 30 seconds.
  2. Spoon a heap of the avocado cream onto a wedge of bread.
  3. Sprinkle a little of the coconut, sliced Brazil nuts and grated chocolate onto the avocado, and top with a pinch of lime rind.

Filled grilled aubergine (Spain)
Serves: 4
Time: 20 minutes

snacks Filled grilled aubergine

Ingredients:

  • 1 pita bread, cut into 8 wedges
  • 1 small aubergine, thinly sliced lengthways
  • 6 sweet pepperdew peppers, sliced
  • 50g ricotta cheese
  • 25g pine nuts
  • Strips of orange and lime zest to garnish

Method:

  1. Brush the pita wedges with olive oil and toast under the grill until crispy and golden.
  2. Brush the aubergine slices with olive oil and grill until golden.
  3. Place a few slices of pepperdew and a slice of ricotta cheese onto the aubergine, and then roll up.
  4. Put the rolled aubergine on the toasted bread, sprinkle with pine nuts and garnish with strips of orange and lime zest.

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