The current holiday season calls for an endless supply of snacks that leave us licking our fingers and coming back for more, which is exactly what the couch, corn pouches and taco cups do. Snacks are sacred and essential to festive celebrations, but why binge on the same old ones when you can surprise the taste buds of your family and friends with delicious canapes, corn pouches and taco cups?
We won’t be impressed with the technology until we can download snacks. How far-fetched, check out the easy canape, corn pouch, and taco cup recipes below and thank us later.
Mixed spice pizza
Heat the oil in a pan and roast the potatoes, peppers and peppers for 1 minute over high heat. Don’t make it too soft. Add the pizza mix. Let cool.
Fill each couch with the above mixture and top it with cherry tomatoes, olives, sev, mint leaves and mayonnaise. Enjoy your lunch!
2. Corn pouches
ginger and garlic
salt and pepper
all purpose flour
In a skillet, melt the butter. Add the ginger and garlic, sauté for 2 minutes. Add the onions and sauté until pink and tender. Add green peppers and fry, Add cream style corn, corn kernels and season with S&P. Cook until it reaches a thick consistency (jam). Take it off the heat and let it cool completely. Add the coriander leaves and mix.
Mix the butter, cumin, salt and pepper, ajwain and all-purpose flour with your fingers until the mixture resembles coarse crumbs. Some can be the size of a pea.
Then transfer the mixture to the work surface, add ice water and knead very gently to bring them together to form a ball (do not knead too much with your palm).
Wrap pie crust in plastic wrap and refrigerate for 1 hour. Take the crust pastry and roll it on parchment paper into a 14 × 14 inch square that is ¼ inch thick.
Now cut the dough into the desired shapes of about 2.5 to 3 inches each. Keep these pieces on a platter and refrigerate it for another hour. Preheat the oven to 180 degrees centigrade.
Take out the pieces, put ¾-1 teaspoon of stuffing in the center of a piece. Cover it with another piece. Gently press the edges with a fork so that the two pieces are sealed.
Arrange each pie on the baking sheet. Prick in the center from the top with a fork. Brush with milk on top and bake for 12 to 15 minutes or until golden brown. Cool on a rack. To serve. Enjoy your lunch!
3. Taco cups
Brush a muffin pan with oil and line taco shells to make cups. Bake in a preheated oven at 180 ° C for 10 to 12 minutes or until golden brown and crisp and let cool.
In a bowl, add the chopped vegetables, beans, corns, mayonnaise and mix well. Season with salt and pepper as needed and mix again. Take a crispy taco cup and generously add the vegetable mixture to the mayo.
Sprinkle with chopped green cilantro and serve. Enjoy your lunch!
(Recipes: Del Monte)
From being an excellent source of vitamin A, vitamin C and potassium to containing a good dose of fiber, folate and iron, peppers or peppers are full of nutrients. They improve eye health and reduce the risk of several chronic diseases thanks to their content of vitamin C and various carotenoids.
But can aid digestion and eye health due to its high content of fiber and plant compounds and is also important for overall health due to its content of valuable B vitamins. In addition to providing our bodies with essential minerals like zinc, magnesium, copper, iron and manganese, corn boosts immune, skin and hair health with its considerable amounts of vitamins C and E.
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