3 alternative snacks

Fun new snacks to make this year! Great for pairing with a glass of wine

By Christabel Brain
2019/01/14, 11:44 AM

Artichoke crisps with fennel seeds

Ingredients / serves 4

200g washed Jerusalem artichokes
1 tsp. fennel seed pounded with mortar
Cooking oil


1. Cut the Jerusalem artichokes into round disks of 1-2 mm thick
2. Heat the cooking oil to 140-150 °C. It's important to check the temperature of the water with a thermometer at this stage, because if it's too high the crisps will burn and if it's too low they will be oily and soft.
3. Fry a few crisps at a time. When nicely colored, remove and drain on paper towels.
4. Season with fennel seeds and salt.


Replace the artichoke with potatoes, beetroot or carrot!

What to drink

Spinach and cheese empanadas

Preparation 30 min / Cooking 40 min


100 g flour
425 g sweet butter
20g fine salt
350ml water
1 litre milk
1 kg spinach shoots
200g mozzarella cheese
100g parmesan cheese
6 egg yolks,
Salt, pepper, olive oil.


1. The dough
Mix the flour, 325g butter, salt and water in a bowl and keep in a cool place.

2. Bechamel
In a saucepan, melt 100g butter over low heat. Stir in the flour, mix with a wooden spoon, cook for 4 minutes. Stir in the cold milk without stopping to avoid lumps. Continue cooking for about 10 minutes. Season with nutmeg, a pinch of salt and pepper and let cool in a bowl.

3. The filling
In a hot skillet, cook the spinach for 10 minutes in a drizzle of olive oil. Season with salt, pepper and grated nutmeg. Drain carefully in a colander. Keep cool. Combine grated Parmesan, sliced ​​mozzarella and spinach. Add the cold béchamel and adjust the seasoning if necessary.

Preheat the oven to 190 °C. Sprinkle some flour on the work surface. Spread the dough to a thickness of 3 mm. With an ice cream scoop, form small balls of stuffing and garnish each round of dough. Wet the edge of the dough lightly with a little water and fold into half-moons. Weld the edges of the empanadas and shape the festoon of your choice. Keep in the refrigerator.

4. Cooking
Arrange the empanadas on the baking tray lined with parchment paper. Brush with beaten egg yolk. Cook in a hot oven for 12 minutes. Let them rest for a while before serving

What to drink

Crispy pakoras

Preparation 15 min / Cooking 10 min / serves 4


30g dried pomegranate seeds
200g chickpea flour
2 red onions
1 clove garlic
1 piece ginger
1 handful fresh coriander
1 tbsp of cumin in grains
1 tsp paprika or chilli
1 tbsp turmeric
Salt, vegetable oil.


1. Finely chop the garlic and ginger, as well as the coriander leaves (you can put everything in a blender) and put them in a salad bowl.
2. Peel and cut the onions in half. Slice them into thin slices and add them to the bowl. Add the flour, spices, salt and mix well.
3. Gradually add about 10ml of water to obtain a thick donut paste mix. Add the pomegranate seeds to the mixture. Start heating your oil in a deep container (at least 3 cm of oil).
4. Fry the equivalent of a large tablespoon of dough in the frying oil. Repeat the process to fill your container, while keeping the donuts from touching and sticking together.
5. As soon as the donuts have turned a light brown color, take them out of the oil and drain them on paper towels. Let them cool.
6. Be careful, it's not over yet! :) Tear your donuts in 2 and fry them again for super crispy donuts. Take them out of the oil and drain again. Enjoy, hot or cold, with a mango chutney, for example! Yum!

What to drink