These are three make-ahead snacks that are great for appetisers, party snacks or cool summery meals. To find out how to make them have a look below the links. [click on collages to enlarge]

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goat cheese baguettes

  • 200 gr goat cheese
  • 2 cloves garlic, crushed
  • freshly ground black pepper
  • 1 – 2 tbsp olive oil
  • roasted red peppers
  • fresh basil leaves
  • black olive pâté
  • 2 baguettes

Mash up goat cheese, garlic, black pepper and olive oil until it’s spreadable. Then scoop out the insides of the baguettes. Spread the olive paste on one side and top with the red peppers, on the other side place the basil leaves and cover with the goat cheese mixture.  Close the baguette and wrap tightly in plastic wrap. Refridgerate overnight, then slice on the diagonal to serve.

hummus tortilla rollups

  • four flour torillas
  • 1-2 courgettes, sliced lengthwise OR 1 small aubergine, sliced
  • roasted red peppers
  • hummus (recipe here)
  • olive oil

Grill courgette/aubergine slices in a bit of olive oil until very tender, set aside. Lightly toast the flour tortillas (not till they are crispy as you have to roll them). Spread some hummus on the tortilla and top with sliced courgette and roasted red peppers. Roll up and wrap tightly in plastic wrap. Leave in fridge overnight, then cut on diagonal to serve.

smoked salmon omelette roll

  • 4 eggs
  • 2 large handfuls of baby spinach leaves
  • 150 gr cream cheese
  • 100 grams smoked salmon
  • 1 tbsp butter

Beat the eggs in a bowl, then quickly wilt spinach leaves in a large skillet (24-26cm). When spinach is somewhere between wilted and cooked, add it to the eggs and whisk together. Wipe out skillet and put on a medium heat. Add the butter and as soon as it starts to bubble stir in the egg & spinach mixture, turn heat to low and wait until the omelette is about 2/3 cooked through. Then slide it out onto a plate or cutting board, invert skillet over top and flip it back into the pan. Cook for another minute or so, then slide it back onto a plate and let cool. Spread the cream cheese onto the cooled omelette, top with smoked salmon and roll up. Wrap tightly in plastic wrap and refridgerate overnight. Cut on the diagonal to serve.


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