Old Style vs the USDA head-to-head challenge...

ceridwen wrote: »

Aah...maize? Googled for it - ah...corn...I see.

I dont recall noticing any corn other than popcorn in my grain shops I visit - will have to keep a looksee.

:j

Is polenta aka cornmeal the right kind???

I have a bag of quick cook polenta anyone got any ideas i bought to make corn bread and was told you cant use the quick stuff

Got twinks hobnobs in the oven but have done as flapjacks and added breakfast sprinkle from healthfood shop

I noticed when weezl did the index that the healthy snack section was very small

So heres a little challenge:

Find or design Healthy snack recipes on a budget with lots of nutrients

if you post/link to recipes i am sure weezl will do the geeky maths

Shazxx who is really bored and fed up :-(

In the spirit of things heres mine to get us going

Spiced nuts

• 1 egg white
• 350g mixed unsalted nuts
• 50g caster sugar
• 1 1/2 tsp mixed spice
• 8 seeds , crushed

Preheat the oven to 200°C/gas 6.
mix the nuts with the egg white.
discard any excess egg white your just using it as glue
Mix together the sugar and spices, then scatter over the nuts.
Mix well and spread out on a baking sheet. Bake for 10 minutes

I know it has some sugar in but its not much in comparison to the whole recpe ........is it ???

You could do a more savoury version with herbs(rosemary would be nice) and salt and pepper

Shaz

Sorry to hear that you are fed up Shaz....

I think that Ceridwen has probably answered your question about the healthy snack on a budget - popcorn! (Obviously not healthy if you had melted butter or loads of sugar on top) but a little bit of sugar or salt on top of the popcorn is OK.
I've got a recipe for Almond Fudge Balls with peanut butter, almond butter & chopped nuts, plus any oat based cereal - I'll hunt down the recipe & post it here later.

I know that these won't fit your criteria for healthy, but Sticky Honey and Currant Cakes are pretty cheap, and I normally have most of the ingredients kicking around.

Sticky Honey & Currant Cakes

Makes 6 biggish cakes, but you could make them smaller

125g/4oz Unsalted butter
225g/8oz White Self Raising Flour
75g/3oz Caster Sugar
75g/3oz Mixed Currants
1 Large Egg
Dash of Milk
Knob of butter
Honey for Drizzling

Rub the butter into the flour to make breadcrumbs
Add the sugar, currants and the egg
Mix to form a light ball of dough - you might need to add a little bit of milk
Roll out pastry until about 1cm thick - cut into round shapes with a 5 cm circular cutter
In a lightly oiled pan, over a very low heat, fry each side for about 2-3 mins or until each side is a caramel colour
Put on plate and sprinkle with a bit of caster sugar - I think that is best to serve them when they are still warm with a little bit of butter and honey ontop.

Hope you all have a happy Friday X

Hi All - Hope it is sunny where you are.

My contribution for Shaz's Challenge:

Peanut Butter Bars - it makes 8 bars

4 tbsp of Crunchy Peanut Butter
4 tbsp of Clear Honey
100g Porridge Oats
50g Sultanas
1 tbsp of Wholemeal Flour

Heat the Peanut Butter and Honey in a saucepan and melt gently
Add the oats, sultanas & flour and stir until all mixed up and coated in honey/nut mixture
Pour the mixture into a lightly greased cake tin (roughly 23cm x 15cm) and press down the mixture with the back of the spoon. Bake for about 15 mins at 190C/Gas Mark 5
Leave in the tin until cool and then I cut them up whilst in the tin. Leave until cold though to remove from the tin otherwise they fall apart.
(The added extra is that these can be stored in a airtight container for up to two weeks)

Off to make Weezl's Spicy Chickpeas!
Amalang X

This is more of a canape…. It can be made small or large according to the size of the veg used.

Grill rounds of aubergine or courgette (or use suitably-shaped pieces of grilled or roasted pepper).
Make lentil or bean pate.
Make mini sandwiches of pate and 2 slices of veg.
Serve at any temperature.

If pate is not sticky enough, add:
a little leftover mashed spud (CAUTION: Only do this is if serving hot and make sure all filling is thoroughly heated up!)
Cheese (add to pate when warm and make sandwich immediately)
A teeny bit more oil or butter

Or thinly spread veg slices with:
Olive paste
Tomato paste

Can be made and kept in the fridge for 5 days (easily) and reheated in the oven (or I guess microwave…?) I imagine you could also freeze them, although I've never tried.

Also good as a starter or with bread and salad as light meal.

I got the basis of this idea from a Nigel Slater book, but I don't think he took it far enough