Snacks on the run

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Sometimes you’re on the go and you need a travel-friendly snack to take with you. CWfood writer Libby Kimber has rounded up two make-ahead, enjoy-later snacks for work, school – or even just at home.

Goat’s cheese & chorizo morning muffins

Recipe extracted from Joe’s 30-Minute Meals by Joe Wicks. Available now, Bluebird, RRP $39.99.

Serves: 12

  • 2 tsp coconut oil
  • 125g cooking chorizo, cut into 5mm pieces
  • 100g frozen peas
  • 75g soft goat’s cheese
  • 8 eggs
  • Salt and black pepper
  • 125g jarred roasted red peppers, drained and cut into thin 3cm strips
  • 4 spring onions, trimmed and finely sliced

Preheat the oven to 190°C (fan 170°C).

Heat the oil in a small frying pan over a medium heat and add the chorizo pieces. Fry for 3-4 minutes until cooked through, then turn off the heat and leave.

Bring a kettle to the boil. Tip the peas into a bowl, pour the boiling water over the peas and leave to sit for 1 minute. Drain and leave to one side.

Tip the goat’s cheese into a bowl and crack in 2 eggs along with a pinch of salt and pepper. Whisk the cheese together with the eggs until fully combined. Whisk in the remaining eggs, then stir in the cooked chorizo along with any of the cooking oil, the peas, red peppers and spring onions. Mix well.

Equally divide the mixture between the 12 holes of a muffin tin, then slide into the oven and bake for 15 minutes. When cooked, remove and leave to cool.


Banana, date & almond protein balls

Recipe and image courtesy of Australian Bananas | australianbananas.com.au

Serves: 20

Prep: 20 mins

Cook: 8 mins

  • 110g (⅔ cup) pistachio kernels
  • 3 Tbsp sesame seeds
  • 90g (½ cup) raw almonds
  • 2 Tbsp crunchy peanut butter
  • 4 Weet-Bix
  • 200g (12) fresh Medjool dates, pitted
  • 1 large ripe Cavendish banana, cut into pieces

Preheat oven to 180°C fan forced. Scatter the pistachio kernels onto a small tray and sesame seeds on a second tray. Place into oven, pistachio tray above the sesame seeds tray, cook 6-8 minutes or until lightly toasted. Set aside to cool.

Put the pistachios in a food processor. Pulse until chopped. Transfer to a bowl. Put the almonds in the food processor. Pulse until finely chopped. Add the peanut butter, Weet-Bix, dates, banana and 1 tablespoon of the pistachio and 1 tablespoon of the sesame seeds. Process until just combined. Transfer mixture to a bowl.

Combine the remaining pistachio and sesame seeds on a tray. Roll tablespoons of the mixture into balls using slightly damp hands. Roll in the sesame mixture to coat. Place into a container in a single layer. Store in the fridge for up to 7 days.

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