Tag: snack

Stuffed Mushroom Caps

I kind a have love / hate relationship with
mushrooms. I remember few years ago I used to eat them quite often. But when I
was pregnant with my son, I absolutely hated any kind of mushrooms. So I
stopped buying them for almost a year. If you think I am kidding, than you are
wrong. There was no mushroom in my kitchen for a year. None, zero, zilch.  I just could not stand them. Crazy, isn’t it?

I do regret it now, because of it my daughter now
do not eat mushrooms at all, but prior that she loved eating my creamy mushroom
soup at least once every other week. I do hope she grows out of it and she will
eat them again. Actually I haven’t made that soup for over two years now
(oops!), but I really should make a batch.


So when finally I felt like I could try to eat
mushrooms again, I almost immediately thought about these little mushroom
bites.  They are great appetizers or
party food and can be prepped ahead of time. Than when you are ready to serve, simply
stuff the mushrooms with a filling, bake for 20 minutes and serve. The other great
thing about these mushrooms that the filling combinations can be endless!  So what are you waiting for? Go, bake some
and fell in love with these stuffed mushroom caps! 😉 

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Mushroom Caps
Serves 6 as appetizer
24 white button mushrooms
250 g cream cheese, at room temperature
1 large garlic clove, minced
2 tbs chopped coriander
1 tbs chopped parsley
60 g grated mature cheddar cheese
Salt, pepper to taste
½ cup bread crumbs, divided in half
Olive oil
1.Preaheat oven to 180 C, line cookie sheet with grease-proof
2. With damp kitchen towel clean the mushrooms,
remove the stems and set aside.
3.In a large bowl combine cream cheese, minced
garlic, chopped parsley and coriander, cheddar cheese and half of the breadcrumbs.
Finley chop mushroom stems and add to the cream cheese. Mix all until combined.
Season with salt and pepper.
4.Scoop about 1 tbs of cream cheese mix into the
mushroom caps. Sprinkle with remaining breadcrumbs and drizzle with little
olive oil.
5.Bake for 20-25 minutes or until browned. Leave
for a few minutes to cool before serving.
Like mushrooms? Why not to try these recipes 😉

Oven-baked Leftover Rice and Mushroom Cakes and Herb Yogurt

Tomato, Mozzarella and Basil Muffins

Very moist and flavourful muffins, can be served with soups, salads or as snack. Enjoy!  

Prep time : 15 min
Cooking time : 25 min
(Makes 10)
150 gram flour
1 egg
150 ml milk
20 gram butter, melted
125 gram mozzarella, chopped
3 tablespoon basil, chopped
1 teaspoon baking powder
½ teaspoon salt
Preheat oven to 200⁰ C. Line 10 muffin cups with paper liners.
In a large bowl mix flour, salt and baking powder. Beat together egg and milk then fold in to the flour mixture. Gently stir in tomato, mozzarella, basil and melted butter.
Evenly fill the muffin cups then place to the oven and bake for 25 minutes or until done.
Let it cool for 5 minutes before removing from the cups.

Radish and Cucumber Open Sandwich

This is perfect snack when you are on the run. Easy to prepare yet very delicious and very refreshing. Enjoy!

Prep time : 10 min
Total time : 10 min
(Serves 2)
5-7 radishes, thinly sliced
1 small cucumber, thinly sliced
250 gram cream cheese
2 Kaiser Rolls or any bread of your choice
Salt, pepper to taste
Cut each roll in half, toast lightly. 
Spread cream cheese on toasted rolls and assembly slices of cucumber and radishes. Season with salt and pepper.

Onion Bhaji

This tasty Indian bhaji or simply onion fritters are a must as an accompaniment to curry or any other Indian meal. Can be served as a side dish or an appetizer but I love it as a snack – simply delicious!
Prep time : 15 min
Total time : 30 min
(Serves  4)
2 large onions, sliced or chopped
100 gram chickpea flour
1/2 cup water
Salt, pepper to taste
1/2 teaspoon cumin
1 teaspoon powdered ginger
1 green chili, deseeded and finely chopped
Oil for frying
In bowl combine onion, cumin, ginger, flour, chili; slowly add water to make thick batter. Season with salt and pepper.
In a deep pan pour in oil, it should reach about 5 cm up the sides. Heat oil to 180⁰ C ; in batches, carefully spoon batter to the oil (about size of golf-ball) and deep fry for 3-5 min, turning occasionally.
Transfer to the paper towel to drain excess oil. Serve hot with Greek style yogurt or sour-cream.

Farmer’s Cheese

(Makes approximately 250 gram)

Ingredients: 1 l whole milk 4-5 tablespoons of natural live yogurt


Pour milk into a saucepan; heat it up to almost to a boil, but be careful not actually boil it. Transfer to a jar then stir in natural yogurt, loosely cover with lid or clean kitchen towel and leave in a warm place to stand overnight. Next day cut the curds into cubes, using knife. Place jar to a large saucepan; pour in water until the water level is above the level of the curd. Bring it to a boil then reduce the heat and keep simmering for 2 – 2.5 hours. Leave the curd to cool for a bit. Set a strainer over large bowl and place a cheese cloth across. Pour in cheese mixture and let it drain for 2-3 hours or preferably overnight. Enjoy!

Tomato Focaccia

This delicious Italian flat bread is perfect with any soup or salad as well as can be enjoyed as a snack.

(Makes 1 loaf)


400 gram plain flour 180 ml warm water 7 gram dried yeast 2 teaspoons honey 2 – 3 tablespoons olive oil ½ – 1 teaspoon salt 3 – 4 medium plum tomatoes, thinly sliced Extra olive oil for brushing


Combine warm water, oil, yeast and honey, leave to stand for 5 – 10 minutes. In a large mixing bowl mix flour and salt. Make well in the centre and pour in yeast mixture, stir with wooden spoon until well combined. Turn onto floured surface and knead for 8-10 minutes or until smooth and elastic. Place dough into greased bowl, cover with clingfilm and leave to stand in the warm place for 30 – 45 minutes or until doubled in size. Preheat oven to 200 degrees C. Lightly grease baking tray. With your fist punch down centre of the dough then transfer onto lightly floured surface and knead for 2 minutes. Press the dough into the tray, brush with some olive oil and arrange sliced tomatoes over the top, pressing down lightly. Bake for 25 – 30 minutes or until done.