Healthy snacks to put out when your favourite team is playing!
Spiced nut & pretzel mix Serves 20
1 tblsp sweet paprika
1 tsp smoked paprika
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp chilli powder
375g bag mini pretzels
275g packet unsalted mixed nut
1. Heat oven to 150 degrees Celsius.
2. Mix dry spices together.
3. Lay nuts and pretzels in one layer on a baking tray. Spray lightly with oil. Dust over spice mix and mix until evenly coated.
4. Bake nuts & pretzels for 10-15 mins until spices are fragrant and nuts are golden. Set aside to cool completely.
Chicken & pinenut meatballs Serves 8
500g lean chicken mince
1 brown onion, coarsely grated
½ cup fresh breadcrumbs
2 tblsp pinenuts, toasted, chopped
1.5 tsp ground cumin
¼ cup fresh coriander
1.5 tsp ground paprika
2 tblsp plain flour
1. Line a baking tray with non-stick paper. Combine all ingredients except oil.
2. Roll 1 tblsp of mixture in to a ball and place on tray. Refrigerate for 1 hour.
3. When ready to cook, heat a non-stck pan with spay oil and cook meatballs for approx 8 mins, turning once or until cooked through.
4. Keep warm while cooking remaining meatballs.
5. Serve as they are or with warmed pita breads and beetroot dip and low fat greek yoghurt.
Warm marinated olives Serves 6
500g mixed green and/or black olives
2 lemons, rind finely grated, and juiced
2 tsp olive oil
2 tblsp rosemary leaves
1 tblsp lemon thyme (or thyme) leaves
3 cloves garlic, sliced
½ tsp cumin
1. Place olives on an oven tray lined with baking paper and using a rolling pin press down gently to bruise or split slightly.
2. Combine lemon rind, lemon juice, oils, herbs, garlic, cumin, salt and pepper and whisk. Pour over olives.
3. Bake olives at 180 degrees Celsius for 10-15 minutes. Serve