It would not be the festive season without endless snacks at your fingertips. On top of the standard Christimas dinner, having your home filled with munchies is an intergral part of the celebrations. What if you become hungry between meals? What if Santa doesn’t bring you enough food-based pressies? What if somebody pops over for an impromptu tipple? Read on for two excellent holiday snack recipes from a Singapore-based chef and a nutritionist which are easy to do and make a great tasty nibble all year round.
Sweet & Spicy Holiday Nut Mix
by Certified Holistic Nutritionist, Riyana Rupani
“These nuts are preservative free, low in sugar, and cost half the amount of a store-bought version. They’re the ideal combination of sweet, salt, and a little bit of spice, and they’re perfect for snacking” – Riyana Rupani
Ingredients
- 1 cup cashews
- 1 cup almonds
- 1 cup pecan halves
- 1 cup walnuts
- ½ cup large coconut flakes
- 1 tbsp coconut oil
- 3 tbsp maple syrup
- 1.5 tsp garam masala
- 1 tsp salt
- ½ tsp paprika
- ½ tsp cayenne pepper
- ½ tsp ground cinnamon
Method
1. Preheat oven to 180°/350°.
2. Line a large baking sheet with parchment paper.
3. Add nuts to a large bowl. Add in coconut oil and maple syrup and toss to coat.
4. Sprinkle on all the spices and mix well.
5. Bake nuts for 15-20 minutes. Check every five minutes and give them a little toss with a spatula for even baking. The nuts are done once golden brown.
6. Remove from oven and allow to cool on the pan before storing in an airtight container.
Where I’ll be this Xmas: “Here in Singapore, but lucky to have family coming to visit.”
Fave part of the holidays: “Bonding over delicious meals, listening to Christmas carols and putting up the tree with my kids.”
Find Riyana Rupani @healthyishandhappy @healthyishandhappy healthyishandhappy.com
Turkey Tartine
by Trained Cook Ian Ferdinand Chong, Marymount Bakehouse
“This recipe allows you to transform yesterday’s surplus food into a gourmet snack. Using ingredients you likely already have in your pantry, like turkey and cold cuts, it’s easy to prepare and makes for a well-balanced, nutritious nibble” – Ian Ferdinand Chong
Ingredients
- 1 sandwich slice Marymount Bakehouse Applewood Smoked Mushroom Sourdough
- 1 teaspoon chopped onions
- ½ clove minced garlic
- 180g turkey leftovers
- 50g Marymount Bakehouse Onion & Thyme Chutney
- 30g sliced apples
- ½ teaspoon Dijon mustard
- 3 tablespoons Kewpie Japanese mayonnaise
- 1 type of cheese
- 10g ham of your choice
- 5g English parsley
- 1 sprig thyme leaf
- 1 hard boiled egg
- Salt and pepper to taste
Method
1. Preheat your oven to 180°C. At the same time, place the egg into water. Turn your stove to high and boil egg for 15 mins.
2. Slice a tartine to approximately 2cm thickness.
3. Toast for 10 mins or until crisp with a fluffy crumb.
4. Take a spoonful of Marymount Bakehouse Onion & Thyme Chutney and spread on the toast.
5. Cut apples into cubes and place in a mixing bowl.
6. Take turkey leftovers from the fridge. Shred the meat with a fork, knife, or with your hands. Place into the bowl with the apples.
7. Remove egg from boiling water and shell. Mash egg with a fork and place into the same mixing bowl.
8. Add chopped onions, minced garlic, mustard, mayonnaise and English parsley to the bowl. Mix into a relish-like texture.
9. Spread toast with the Onion and Thyme Chutney and add mini dollops of the turkey relish mixture.
10. To finish, twirl the cold cut of your choice and place beside the gaps of the dollops of turkey relish mixture. Garnish with salt, pepper, and thyme leaves.
Where I’ll be this Xmas: “Busy baking! We’re looking forward to making our annual Marymount Turkey Wellington and Forest Mushroom Levain Pie.”
Fave part of the holidays: “Christmas ushers in the mood of treating yourself. I love how you can indulge in luxurious dishes made with only the finest gourmet ingredients. This is how you express care and appreciation to those dear to you.”
Marymount Bakehouse Singapore, 113 Jalan Pintau, 577155.
Pre-orders only.
@marymount_bakehousesg
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