Summer vacations are on and the kids are undoubtedly out and about with their friends, without a care in the world. Understandably, all mothers are anxious about the amount of junk food their children might consume when out of the house. Even at home, children are always delighted when you prepare arrays of delicious snacks and nibbles. In these baking temperatures, it is imperative to dish out nippy, soothing and succulent refreshments that will keep the kids healthy, active and fresh as they play out in the sun.
Here are some wonderful and easy-to-prepare recipes for wraps and rolls ideal for countering the heat waves. Look out for the products in any of our stores and make appetizing munchies for your family
Feta-herb pastry
Serves: 4 ; Time: 30 minutes
Ingredients:
- ½ cup Athenos Feta cheese (pepper, garlic and herb or plain)
- 1 egg
- Salt to taste
- Pepper
- 2 tbsp olive oil
- 1 tbsp white flour
- A handful of fresh parsley
- 4 sheets of phyllo dough
Method:
- Whizz 1/2 cup feta cheese in the blender with 1 egg, salt, pepper, 2 tbsp olive oil, 1 tbsp white flour and a handful of fresh parsley to a coarse thick paste.
- Spread this mixture thinly on half a sheet of phyllo pastry.
- Fold over the pastry and roll up. Slice arrange in a baking dish, brush with butter and bake at 200 C/400 F until golden.
- For phyllo pastries, you can prepare the following stuffings and follow the procedure above to fold and bake them.
Tomato pesto
- 2 tbsp Tomato pesto
- Olive oil
- ½ cup of crumbled mozzarella
- Salt and pepper
Basil Pesto
- 2.tbsp Basil Pesto
- ¼ cup of grated cheddar
- 1/2 cup finely diced mushrooms
- 1/2 cup grated Parmiggiano Regiano cheese
- 1 tsp of lemon juice
- 1 tsp oregano/thyme
- Salt and fresh ground pepper.
Russian Salad Sandwiches
Serves 2-3; Time: 15 minutes)
Ingredients:
- 1/2 cup peas, cooked
- 1/2 cup French beans, diced and cooked
- 1 cup carrots, diced and cooked
- 1 cup boiled potatoes, cooked and diced
- Salt to taste if needed
- Mayonnaise to taste
- Good soft white bread or multigrain bread
Method:
1. Combine all the vegetables in a large bowl. Mix well.
2. Gently fold in mayonnaise one spoon at a time, so that your potatoes do not crumble, until the vegetables are lightly coated and clumping together. Don’t overdo Mayonnaise as it is high in fat. Take a slice of toasted bread, spread with a layer of the salad.
3. To serve as open sandwiches use large cookie cutters to cut into bite sized shapes. Or top with another slice of bread and then serve as is or cut into shapes and serve.
