A savory snack prepared in 5 minutes
- 3 tablespoons flour
- 1 tablespoon sugar
- 2 tablespoons sugar cane
- 1 pinch of salt
- 1 pinch of chemical yeast
- 1 pinch of bicarbonate
- 1 egg
- 1 pinch of vanilla sugar
- 1 tablespoon of oil
- 1 tablespoon of milk
- 1 banana
Dab a cup. Mix the ingredients in a container and add liquid components at the end. Knead well and pour into the grated cup.
Bake in the microwave for maximum power for 3 minutes and your mug will be ready.
Crisp cereal grains
A snake greatly appreciated by the youngest ones:
Ingredients for 15 candies:
- 8 sheets of phyllo pastry
- 80 g random choice of cereals (about 24 tablespoons)
- 100 g of milk chocolate
- 50 g liquid cream
- 1 tablespoon of uncooked pistachios
- Kitchen string
Slam roughly the pistachios, flapping in a frying pan without adding fat. Pour into a plate and cool off. Heat the cream in a pan. Cut the chocolate and pour the hot cream on the chopped chocolate. Mix well to obtain a homogeneous preparation. Add the cracked cereals by hand, the pistachios and the shape some chocolate balls with the dough. Set aside.
Cut the phyllo pastry in half. At the center of each half of the pastry, put a spoon of chocolate dough, roll it into the pastry and close it like a candy. Bake them at 200° for 5 minutes. Let cool and have a delightful snack in just 20 minutes.
Spicy snack snack:
- 340 ml of milk
- 100 grams of sugar
- 4 yolks
- 200 ml of fresh liquid cream
- 1 vanilla pod
- 10 grams of gelatin in sheets
Store the gelatine sheets in a bowl filled with cold water for about 20 minutes. In the meantime, cut the vanilla pod halfway and pick the seeds; Pour the milk and cream into a saucepan, add the vanilla pod and the seeds, cook on low heat until it boils. Turn off the fire, filter the mixture to remove the pod, add the gelatin sheets and mix until they are melted;
Pour in the bowl the yolks and the sugar, mix well and then add the milk and the cream mixture; Place it in a single mold or multiple molds and store it in the fridge for at least 4 hours. Decorate the pudding according to your taste with fresh fruit or fruit sauce.
READ ALSO: HOW TO MAKE FRUIT POPSICLE AT HOME
Smoothie with strawberry
A fresh and greasy snack, perfect in spring:
Ingredients for 4 glasses of strawberry smoothie:
- 250 g of white yogurt
- 600 g fresh strawberries
- Optional: 1 tablespoon sugar
To prepare the strawberry smoothie, wash the strawberries then remove the petiole and cut them into pieces. Put it in the blender’s glass, add yogurt and sugar; Shake for a couple of minutes until you get a smooth and homogeneous mixture. Garnish the smoothie with some fresh strawberries and serve it immediately.
They usually prepare for carnival, but it is a perfect snack to prepare and enjoy with your kids
- 130 grams of white flour;
- 2 ripe apples but not too much;
- 1 glass of milk;
- 1 whole egg;
- 2 tablespoons of grains of sugar;
- 1/2 cup of yeast for cakes;
- 1 lemon juice;
- A pinch of salt;
- Frying oil;
- Icing sugar
Place in a bowl the egg with milk, sugar, and salt, and mix everything. In the same bowl add the sifted flour with the yeast and mix it all again for good, then let it stand for 30 minutes at the same time, peel the apples, then discard the core, using the appropriate tool and slice them about 1 cm.
Place the sliced apples in a bowl and spit it well with the lemon juice, then spend the time set for the batter, dip the slices of apples in the dough and fry them in plenty of hot oil until they are golden from both sides. Once the pancakes are cooked, put them in a plate, on absorbent paper to remove the excess oil, there is nothing left to squeeze the pancakes still hot, with plenty of icing sugar, then serve on the table!
Puffed rice and chocolate bars
Your kids won’t resist this chocolate snack:
Ingredients for 27 bars
- 550 g Milk chocolate
- 100 g puffed rice
- 20 g Butter
Course all the chocolate with the help of a knife. The number of pieces of chocolate obtained will be divided into several different preparations: melt 100 g of chopped chocolate in a water bath pot, stirring occasionally with a spoon. Meanwhile, line a 30×23 rectangular baking tray with baking paper. When the chocolate is melted, pour it gently on the tray.
Spread the chocolate over the surface of the pan using a spatula or a spoon. Then, as in the previous sequence, go to melt 300 g of chocolate to blend with the brown rice. When it is dissolved, add the butter and mix. When the chocolate is melted, remove the pan from the water bath and place it on the stove at a very low fire; Then add the puffed rice at a time.
In low heat, mix the mixture with a spatula or spoon until the rice has absorbed the melted chocolate. Then transfer the mixture to the 30×23 baking tray and press well with the help of a spatula or spoon back to spread it across the surface. Allow the sweet obtained from the fridge for 4-5 hours to solidify, so that it is compact while remaining soft. Then mold it and place it on a cutting board to make the bars of 3×8 cm (14-15). The rice and chocolate bars can be stored in a refrigerator in a closed container with a lid or transparent film for 5-6 days.
Have fun with your snacks!