The G’NOSH team love to try new innovative snacks, and this month we have been revealing the Top Ten Weird & Wonderful Snacks from around the globe via our Twitter and Facebook accounts.
Here is a re-cap of our countdown just in case you haven’t been able to keep up:
Silkworms are a popular snack in Thailand, Vietnam, Korea and China. Served in a paper cup or on a stick these bitter tasting bugs are rumoured to be a rich source of protein and fibre.
2. Deep Fried Ice Cream
deep fried ice cream is a real hit at the Wangfujing night market in Beijing. A distant relative of the Scottish deep-fried Mars bar perhaps, we think that this is one best served in moderation!!
3. Sarkara Varatti
Sarkara Varatti (banana chips with jaggery & ginger powder) is a traditional Indian delicacy often served at weddings or festivals. Described as sweet and slightly tangy, this is a weird and wonderful snack we look forward to trying.
4. Scorpion Lollipops
Scorpion lollipops provide a feast for the senses in South West America. Available in apple, banana, blueberry and strawberry flavour scorpion on a stick certainly sounds like an acquired taste.
5. Candied Crab
Candied crabs are a big hit in Japan. Dried and roasted with an intense flavour we’re not sure if they sound like something we want to get our hands (or should we say claws!) on.
Escamoles, or ant larvae, are a buttery and nutty snack served up in Mexico. This particular dish sounds gruesome, however is said to have a surprisingly pleasant taste.
Salo (salted unrendered pork fat) is a traditional Eastern European snack served with vodka. It is sometimes served smoked or treated with paprika to taste.
8. Picked Pigs Feet
Pickled pigs’ feet, smoked and canned in vinegar brine, is a South American snack sensation. Described as a tasty treat by fans…we are not convinced.
9. Deep Fried Tarantula
Deep fried tarantula seasoned with garlic hits the spot in Cambodia. Those brave enough to tuck in have described the taste as a cross between chicken and cod.
Biltong is a South African dried meat snack available in beef, ostrich and venison flavour. The word biltong derives from the Dutch Bil (rump) and tong (tongue).
Follow us on Twitter @gnoshers and Facebook www.facebook.com/gnoshers to hear more of our Top Tens and foodie news and views!
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It was recently reported that the average female office worker consumes around 650 calories per day on snacks. Now we love the occasional snack to keep the hunger pangs at bay but 650 calories (*scream*) is the horrifying equivalent of three chocolate bars, four bags of crisps or six bananas!
Snack attacks are most likely to happen in the office ‘al desko’ with 87% of women confessing to feasting at their work station. Findings also revealed chocolate and crisps, as two of the most popular snacking choices, which are obviously not the best choices for health and well being.
So, next time you feel temptation in the office, instead of tucking into sweet treats like a mid-morning muffin or a four-o-clock pick-me-up cookie why not try one of our easy-to-eat and super tasty G’NOSH Dippables?
Our flavoursome fingers of Crosta & Mollica hand-twisted grissini baked to complement each of our tasty dips are a gourmet alternative to less nutritious snacking options.
Our Babaghanoush dip will make your taste buds tingle with a blend of roasted aubergine combined with tahini, garlic, Greek yoghurt, lemon juice and parsley, that will keep hunger pangs at bay.
Smoky Chipotle Hummus is a satisfying combination of wholesome chickpeas and chilli chipotle, which packs a satisfying punch.
The protein enriched Sweet Black Bean is a rich and filling dip, with the sweetness of honey and caramelised onions to get you through the working day.
At G’NOSH we’re always on the go – whether it’s catching up with friends, springtime road trips or travelling to events and retailers across the country. We like to make sure what we’re snacking on while we travel is healthy, fuss-free and easy-to-eat. So here are some of our favourite snacking suggestions for keeping the hunger pangs at bay while on the road.
1. Coconut Date Bars
• Three tablespoons of unsweetened shredded coconut
• One pound of soft dates pitted
• A quarter cup of walnuts toasted and finely chopped
Sprinkle two tablespoons of shredded coconut over the bottom of an eight inch square baking dish. Firmly press dates into the coconut covering the bottom of the dish. Sprinkle with walnuts gently pressing into the dates. Cut into two inch squares and serve. These delicious coconut date bars are a great source of fibre and can be stored in an air tight container for two to three days for extra-long journeys.
2. Easy Cheesy Biscuits
• 115g Plain Flour
• 55g Grated Cheddar Cheese
• 55g Unsalted Butter
• 1 Egg Yolk
• A pinch of Salt
• A pinch of Freshly Ground Black Pepper
• G’NOSH Babaghanoush Aubergine Dip
Preheat oven to 180°C, blend the flour, cheese and butter in a food processor until it looks like fine crumbs. Add salt and pepper to taste. Add the egg yolk to the food processor and mix until it forms a soft ball. Add a little water if need be to encourage the ball to form. Roll the mix on a lightly floured board to a thickness of 8mm and cut the biscuits. Place the biscuits on a non-stick tray and bake in the oven for ten minutes or, until golden brown. Pack in a lunchbox and serve with G’NOSH Babaghanoush aubergine dip for a tasty pick me up on the road.
3. Dry-Roasted Edamame with Cranberries
• One Cup of Frozen Shelled Edamame (thawed)
• One Teaspoon Extra-Virgin Olive Oil
• Coarse Salt
• 1/4 Cup Dried Cranberries
Preheat oven to 425°C. Arrange the edamame on a baking sheet and drizzle with oil. Season the edamame with salt. Roast, stirring occasionally, until crisp and golden, 20 to 22 minutes, let cool and toss with cranberries. Try some for a healthy and wholesome snacking feast to suit any journey.
4. Chili Lime Popcorn
• Two Tablespoons of vegetable oil
• 1/2 Cup of Popcorn Kernels
• One 1/4 Teaspoon of Chili Powder
• One 1/4 Teaspoons of Ground Cumin
• 1/2 Teaspoon of Coarse Salt
• One Tablespoon of Finely Grated Lime Zest
• One Large Lime Wedge
Heat one tablespoon of vegetable oil with three popcorn kernels in a large saucepan over a medium heat. When kernels pop, add remaining half cup of kernels. Cook covered shaking the pan occasionally for six to seven minutes or until popping slows. Remove the pan from the heat and let stand covered for one minute. Stir together spices, salt and zest in a small bowl. Toss hot popcorn with the remaining tablespoon of vegetable oil in a large bowl, sprinkle with spice mixture and squeeze lemon wedge over the popcorn, toss to coat evenly. Serve in a small airtight container to snack, crackle and pop on the road.
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Mum deserves the best so here at G’NOSH HQ we have come up with some tasty breakfast treats (best served in bed) to spoil her with this Mother’s Day.
1. Vanilla French Toast
• Four Eggs
• Half Cup of Skimmed or Full Fat Milk
• Two Tablespoons of Sugar
• Two Tablespoons of Vanilla
• Quarter Teaspoon of Ground Nutmeg
• Eight Slices of Dry White or Whole Wheat Bread
• Two Tablespoons of Butter or Vegetable Oil
• Eight Slices of White or Whole Wheat Bread
• Maple Syrup
• Two Bananas (Sliced)
In a shallow bowl beat the eggs, milk, sugar, vanilla, cinnamon and nutmeg. Dip the bread slices into the egg mixture, coating both sides. On a large pan melt one tablespoon of butter over medium heat. Add half of the bread slices and cook for four to six minutes or until golden, turning once. Repeat with remaining bread slices and butter. Serve with maple syrup and sliced bananas.
2. Grilled Sourdough with Halloumi and Mushrooms
• 300g Mixed Mushrooms
• Three Tablespoons of Extra Virgin Olive Oil
• Two Cloves Garlic
• Eight Leafy Stalks of Parsley, Roughly Chopped
• Salt and Freshly Ground Black Pepper
• Two Slices of Sourdough Bread
• 250g block of Halloumi Cheese
Cut the chestnut mushrooms into thick slices and separate the shimeji and enoki. Heat two tablespoons of oil in a frying pan and add all the mushrooms. Cook for around five minutes, until softened and golden, add garlic, parsley and seasoning. Stir well and cook for a further minute. While the mushrooms cook, heat a large, ridged griddle pan and toast the bread on both sides. Griddle the halloumi on both sides until golden. Drizzle some of the remaining oil over the toast and add a couple of halloumi slices to each piece, pile mushrooms on top and add more cheese.
3. Good-for-Mum Granola
• Two Tablespoons of Vegetable Oil
• 125ml Maple Syrup
• One Tablespoons of Honey
• One Tablespoon of Vanilla Extract
• 300g Rolled Oats
• 50g Sunflower Seeds
• Four Tablespoons Sesame Seeds
• 50g Pumpkin Seeds
• 100g Flaked Almonds
• 100g Dried Berries
• Cold Milk or Greek Yoghurt
Heat oven to gas mark two/150°C, mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, mix well. Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, then mix in the coconut and dried fruit, and bake for 10 to 15 minutes more. Remove and scrape onto a flat tray to cool. Serve with cold milk or Greek yoghurt.
And finally for little cooks……………….
4. Eggs Soldiers
• One Free Range Egg
• One Slice of White or Wholemeal Bread
You might also need an adult to help!
Half fill a saucepan of water, put on the hob over a medium heat and bring to the boil. Once boiling, gently lower the egg into the saucepan (this is the part you may want an adult to help you with). Keep the egg at the boil for four minutes. Lift out of the saucepan with a spoon and place in an egg cup. Pop your bread into the toaster and toast until golden brown, put on a chopping board and spread with butter. Get an adult to slice the bread into long stripes. Serve on a tray with your egg.
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G’NOSH was lucky enough to be invited by Gran Luchito to an evening at the Cookery School at Little Portland Street. Gran Luchito is a smoked chilli paste, sitting somewhere between a tapenade and a jam, known to Mexicans as Salsita de Chiles Ahumados. Made in Mexico with 5 rare Oaxacan (pronounced Wah-hac-an) chillies, this sticky, smoky, spicy ingredient has fast become our office staple.
Brought to our tables by Fergus Chamberlain, a chef – marketer with a love for spice. Dismayed by the selection of chilli sauces available today, many of which are loaded with sugar, salt and too much fire for the average Brit, Fergus set out to change our relationship with these fiery fruits. Gran Luchito asked us along with the intention of demonstrating the many ways in which Gran Luchito can be used in our cooking.
Warmly welcomed with a Corona (a good start), we were introduced to the charming Mexican chef Angeles Ayala, who stressed the importance of chillies in Mexican cooking and described it as the first type of fusion cuisine, influenced by both Moorish and North American culture.
Tonight we were to be cooking more contemporary fare with a twist of Mexican, courtesy of Gran Luchito. On the menu was feta and Luchito dip with crudités, meatballs and Luchito marmalade with prawns. The favourite was a walnut soup, rich, velvety and completely unexpected.
Split into groups, G’NOSH was responsible for the Mexican rice and a potato gratin, which turned out to be a delightful, piquant spin on the standard Dauphinoise. Others made chicken with tomatillos and Luchito, a Luchito marmalade with grilled prawns and a Luchitio picadillo. You’d have thought it would be a Luchito overload, but such is the versatility of the stuff that it really did offer something different in all the dishes. Some were peppery and distinctive, others lightly perfumed. It was all extraordinarily good, much to the credit of Angeles, who had endless patience, gently guiding us through our menus and assisting where necessary.
Angeles uncomplicated approach made for a truly delightful evening. Post cooking, we sat down as a group and had a very merry dinner, washed down with more coronas and in our case, plenty of that ambrosial walnut soup.