Cooking in the Chaos » Savoury Snacks

Cheese Biscuits

Cooking in the Chaos — Sun, 21 Dec 2014 10:19:20 +0000

These savoury biscuits are very tasty, and perfect to add to a plate of cheese, dips, olives and snacks. Or you could just enjoy them on their own.
The cheese in the recipe is a mixture of Parmesan and cheddar, so they are mild enough to be enjoyed by kids and adults alike, but still have a nice sharpness.
I make these in advance and freeze the mixture in logs. To cook, let each log defrost slightly on the bench (only 10 minutes or so) and then slice into rounds and cook from part frozen. The batch makes four logs; each about 15cm long and 3cm in diameter. Each log makes about 15 biscuits.

You could add extra flavour to these to suit the food that you are planning to serve them with. They would be nice with smoked paprika added, or dried herbs such as rosemary, or fennel seeds.

Cheese Biscuits

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Author: Karen

Recipe type: Savoury Snacks

Serves: 60

Ingredients

50g Parmesan cheese
50g cheddar cheese
200g cold butter
200g plain flour
1 Tbsp cold water
Sesame seeds or poppy seeds to coat

Method

Chop the cheddar into chunks and place into Tmx bowl, grate speed 7 for 5 seconds. Remove from bowl and set aside.
Place Parmesan into Tmx bowl and grate speed 9, 10 seconds.
Add cheddar back to the bowl with butter, flour and water. Mix for 10 seconds speed 6.
Turn the dial to closed lid position and knead for 15 seconds to form a dough.
Turn out onto a lightly floured mat or board, use your hands to bring the dough together, then divide into four equal parts.
Roll each portion into logs about 15 cm long and 3cm in diameter.
Coat the logs in seeds of preference, or leave plain. Wrap in cling film and place in freezer (if using later) or set in the fridge for at least 45 minutes before cooking (if using straight away).
To cook, slice each log into approx 5mm rounds, place on a baking tray and cook in a 180 degree oven for 10-15 minutes depending on your oven. Check towards the end of the cooking time to make sure they don't overcook.
Let cool on the tray before serving.

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Chicken & Corn Sausage Rolls

Cooking in the Chaos — Wed, 12 Nov 2014 09:23:23 +0000

These are so quick to make and a tasty little snack for parties, entertaining, lunch, anything! The chicken and corn combination offers something a bit different to a traditional sausage roll filling. These are nice served with sweet chilli sauce and sour cream. But according to my kids, good old tomato sauce is good too!
You can make your own chicken mince instead of using shop purchased mince – simply chop 500g chicken breasts into chunks and and mince in the Thermomix for 8-15 seconds at speed 7 before starting.

Chicken & Corn Sausage Rolls

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Author: Karen

Recipe type: Savoury Snacks

Serves: 24

Ingredients

100g cheddar cheese
500g chicken mince
50g (1/2 cup) breadcrumbs
200g creamed corn
½ tsp dried thyme
3 sheets puff pastry
Milk to seal pastry and lightly beaten egg to brush on the top

Method

Preheat oven to 200 degrees
Lay pastry sheets out to defrost on bench
Add cheese to Tmx bowl and grate speed 6, 8 seconds
Add chicken, breadcrumbs, corn and thyme and mix speed 5, 10 seconds
Cut each pasty sheet in half, divide the mixture evenly between the halved pastry sheets and spread along the edge of each sheet. Roll up and seal the edges with milk brushed on. Cut into sections (as large or as small as you like) brush beaten egg on the top of each roll and sprinkle with sesame or poppy seeds if you like (optional)
Place the rolls on baking trays lined with baking paper, and bake in a 200 degree oven for 20 minutes until golden brown.

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Savoury Muffins

Cooking in the Chaos — Sat, 11 Oct 2014 22:27:42 +0000

I like baking muffins. I find them very convenient for kids lunchboxes, they are portioned and ready to go. I freeze almost all of the muffin recipes that I cook, making them even more convenient – just get as many out as you need per day without having to defrost the lot. These are a good savoury alternative for lunchboxes and they are also really yummy to serve with soup for lunch. Eat them straight out of the oven whilst still warm – yum! As with all muffin recipes be careful not to over mix or the texture will go rubbery. Mix until the ingredients are only just combined, this will give you a lighter and fluffier texture when cooked.

Savoury Muffins

Author: Karen

Recipe type: Baking, Savoury Snacks

Ingredients

25g Parmesan cheese
100g cheddar cheese
4-6 spring onions
4 rashers bacon
210g butter
300g SR flour
2 eggs
230g buttermilk (or low fat milk)
125g creamed corn

Method

Preheat oven to 180 degrees. Grease a 12 hole muffin tray (or prepare with liners)
Place Parmesan into Tmx bowl and grate speed 8, 5 seconds. Set aside.
Place cheddar cheese and parsley to bowl and chop speed 8, 5 seconds. Set aside.
Add onions to bowl with bacon and chop speed 5, 5 seconds (note: if you like your bacon to be in larger chunks turbo pulse at this step for better control of 'chunkiness').
Add butter to the bowl and then cook onion, bacon and butter mix at 100 degrees, reverse speed 1, 3 minutes.
Add all other ingredients to the bowl, adding the flour first onto the bacon mix then other ingredients.
Lock the lid and combine on interval setting for 20 seconds until just mixed through.
Place into muffin tray and bake in 180 degree oven for 15-20 minutes until golden on top.

Notes

This makes 12 very large muffins. I often make smaller muffins and the recipe can stretch to 18.

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Mini Quiches in Bread Cases

Cooking in the Chaos — Wed, 08 Oct 2014 08:42:03 +0000

These are great for lunches, make a batch and keep them in the fridge for quick lunch box preparation during the week. I have also made these as a savoury alternative for ‘take and share’ afternoon or morning teas. They are quick to make as no pastry is required – just bread! The bread goes quite crispy when cooked, just make sure that you roll it quite flat before pressing into the muffin tray. Also, grease the muffin tray really well so that removal is easy! And try not to leave any gaps when you press the bread into the tray, or the egg mix can leak and stick.

Mini Quiches in Bread Cases

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Author: Karen

Recipe type: Savoury Snacks

Serves: 12 quiches

Ingredients

12 slices of bread
100g cheddar cheese (cut into small chunks)
60g cream
4 eggs
120g milk
Additional toppings of your choice, eg. ham, feta, sun dried tomato, steamed sweet potato, herbs.

Method

Preheat oven to 180 degrees. Grease a 12 cup muffin tray with butter or spray oil.
Cut the crusts off the slices of bread (freeze the crusts to make breadcrumbs another day).
Roll each slice of bread with a rolling pin to flatten and make larger.
Press the flattened bread into the muffin tray.
Place all other ingredients into the Tmx bowl and mix speed 5, 10 seconds.
Pour the egg mixture evenly between the bread cases, fill them about half way.
Top with additional flavouring of your choosing. My children like sliced ham added, I like sliced sun dried tomatoes and a little crumbled feta cheese.
Place in oven and cook for approximately 15 minutes or until cases are crispy and the quiche mix has set.
Let cool for 5 minutes in the pan and then remove gently to a cooling rack. You may need to use a bread knife to help ease them out of the tray.

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Savoury Pancakes

Cooking in the Chaos — Thu, 25 Sep 2014 12:25:39 +0000

My kids are not huge fans of cauliflower but they gobble these up. Great for a weekend lunch, or to have on hand for lunch boxes when everyone is sick of sandwiches. I like to serve with a dollop of sour cream and some sweet chilli sauce on the top with a side salad.

Savoury Pancakes

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Author: Karen

Recipe type: Savoury Snacks

Serves: 18 Pancakes

Ingredients

3 rashers bacon
1 onion, peeled and quartered
10g vegetable oil
¼ cauliflower
180g corn kernels
1 cup spinach leaves (or a mix of spinach and rocket)
2 eggs
400ml milk
345g SR flour

Method

Place onion and roughly chopped bacon into Tmx bowl and chop 3 seconds, speed 5.
Add oil and sauté 100 degrees, 3 minutes, speed 1.
Add half the corn, roughly chopped cauliflower, spinach and chop 3 seconds, speed 5.
Add extra corn and then cook 100 degrees, 3 minutes, reverse speed 1.
Add milk, flour and eggs and season with salt and pepper to your own taste. Combine 30 seconds, reverse speed 4.
Heat a fry pan on the stove top and grease with spray oil or butter. Cook two at a time (I use a soup ladle to measure the quantity) until golden on both sides.

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