50 vibrant color snacks: a healthy snack

Such light and easy to prepare appetizer recipes are great satisfy hunger between main meals. Food magazine team Network allowed herself to dream up on the theme “All the colors of the rainbow” for the spring table, and brought to your attention a selection of useful snacks from fresh vegetables, fruits and berries that were практически недоступны зимою. Ревеневые тарталетки (№1).1.Rhubarb tartlets. In a small saucepan, cook 1 tbsp. Sahara with the same volume of water, stirring until sugar dissolves. Add 2 sliced stalks of rhubarb and cook until they are will not soften, 2 min .; let cool in syrup. Bake to packing instructions 15 small dough baskets; cool (you can take ready-made tartlets from shortcrust pastry). Whisk 1/4 Art. cream and as much sour cream with 2 tsp. powdered sugar and 0.5 tsp lemon peel to steady peaks; spread the cream over tartlets, put a piece of rhubarb on top of each and pour a little syrup. Berry smoothie bowl (No. 2) .2. Berry smoothie bowl. In a blender, load 1 tbsp. frozen strawberries, 0.5 tbsp. cranberry juice, 1 tbsp. l lime juice chia seeds and honey, and mashed. Serve smoothies in a bowl by decorating raspberries, sliced strawberries, pomegranate seeds and dried berries goji. Baked peppers salsa (No. 3) .3. Baked peppers salsa. Soak 0.5 tbsp. chopped red onions in water with ice for 15 min. Drain and mix the onions with 3 diced tomatoes, 0.5 diced red chili pepper, 0.5 tbsp. chopped grilled peppers, 1/4 h. l ground zira and 1 lime juice; season with salt. Serve dip sauce (sauce for dipping food into it) with red chips from tortillas. 4. Goat cheese in pepper. Mix 2 tbsp. l pink coarse pepper with 1/4 tsp aleppo pepper (spice from moderately hot peppers). Roll a piece of goat cheese weighing 110 gr. in a mixture of peppers so that the mixture covers the surface cheese; season with salt. Serve appetizer with crackers. 5. Snack with roast beef and pepper jelly. Put goat on beet chips sprinkle cheese with salt. Lay on top of a small square a thin slice of roast beef and a little jelly from hot pepper. 6. Pepperoni mini pizzas. Form from 450 gr. chilled pizza dough circles with a diameter of 7.5-8 cm. (you will get about 12 circles), spread on parchment paper; sprinkle with grated parmesan, then distribute marinara sauce in circles of dough and slices of pepperoni sausage. Gently move the parchment pastry on preheated pizza stone or inverted baking sheet and bake at 260 ° C until golden brown for about 12 minutes Sprinkle red pizza flakes pepper. 7. Canapes with red fruits and raspberry sauce. At 8 skewers string raspberries, strawberries, red grapes and slices of plums. Mash 0.5 tbsp. raspberries with the same amount of yogurt without additives and 2 tbsp. l Sahara. Serve with canapes as sauce. 8. Strawberry Coconut Balls. In a large bowl connect 1 tbsp. walnut paste and rolled oats (oatmeal hercules), 0.5 tbsp. sweet coconut flakes seed sunflower and honey; beat the mixture with a mixer until smooth. Form 2.5 cm balls (you get about 24 ball) and cool them to hardness for about 30 minutes. AT grind the food processor into a powder of 2 tbsp. frozen dried strawberries. Roll the balls in strawberry powder. 9. Toasts with Nutella and strawberries. Spread on bread toasts Nutella top with strawberry slices and toasted coconut cereal. 10. Ricotta and grapefruit toasts. Distribute ricotta on slices of multigrain bread. Lay on top peeled red grapefruit slices and pomegranate seeds; sprinkle with honey. 11. Popcorn with white chocolate and raspberries. AT chop food processor 1 tbsp. frozen dried raspberries with 1/3 tbsp. powdered sugar. 12 tbsp. hot popcorn pour 0.5 tbsp. melted white chocolate granules and 2 tbsp. l melted butter and mix. Sprinkle with raspberry sugar mix. Пикантная арахисовая смесь с чили(No. 12) .12. Spicy peanut mixture with chili. In a bowl mix 2 tbsp. sweet peanuts and 1 tbsp. chopped dried apricots, dried peaches and dried papaya. In a small pan heat 2 tbsp. l vegetable oil; stir in 2 tsp. seasonings chili (a mixture of spices with chili peppers). Pour the nut mixture obtained with hot oil and season with salt; mix. Give cool down. 13. Mini muffins with sweet potatoes and carrots. With a whisk, mix 1.5 tbsp. flour with 1 tsp. baking powder, 0.5 hours l salt and 1/4 tsp baking soda. In a separate bowl with a whisk mix 2/3 tbsp. mashed sweet potatoes, 0.5 tbsp. sugar and melted butter, 2 eggs and 0.5 tsp each. orange zest and vanilla extract; stir in 0.5 tbsp. finely grated carrots. Mix the mixture of wet ingredients into the mixture of dry. Spread over 36 molds for mini-muffins. Bake for 12-15 minutes at a temperature of 180 ° C. Масло с smoked паприкой(No. 14) .14. Smoked paprika oil. Mix 60 gr. softened salty butter with 1.5 tsp. копченойpaprika. Add another 60 gr. softened creamy salty oils; mix. Sprinkle with salt in cereal and serve with mini carrots and halves of orange cherry tomatoes. 15. Dried apricots with mascarpone. Add dried cheese on dried apricots (dried apricots) mascarpone. Sprinkle with chopped almonds and drizzle with honey. Запеченные апельсины с имбирем(No. 16) .16. Baked oranges with ginger. Cut 2 oranges in half; gently peel with a fruit knife the flesh of each half from the peel, leave the flesh inside. Sprinkle each half cane sugar. Bake until sugar caramelized for about 5 minutes Put the pieces on top candied ginger. Сырныеballs with pimento pepper (No. 17) .17. Cheese balls with pepper pimento. In a food processor, grind to a uniformity of 230 g. grated on a coarse grater mature cheddar, 0.5 tbsp. chopped liquid-free pickled pimento peppers and crushed crackers with cheddar flavor, 1 clove of garlic and 0.5 tsp each. salt, pepper and hot paprika. Grate 1 small onion on a coarse grater a stack of 2 towels; wring excess moisture into towels, mix onions in a cheese mixture. Refrigerate for 30 minutes. Form balls from the mixture (about 24) and roll in crushed crackers with cheddar flavor. Refrigerate until hardened for approximately for 30 min. 18. Smoked salmon toasts. Mix 0.5 tbsp. sour cream with 2 tbsp. l finely chopped chives. Distribute by 4 white bread toasts; put on top 230 gr. chopped sliced smoked salmon, 2 tbsp. l chopped pickled ginger and 2 radish heads cut into thin slices. 19. Carrot chips. Cut 2 large carrots into ribbons using peelers; mix in 2 tbsp. l olive oil and season salt and pepper. Spread on 2 baking sheets (so that the ribbons do not touching each other); bake at 180 ° C, swapping trays in the middle of cooking until slices of carrots become crispy for 18 minutes Allow to cool. Tropical smoothie (No. 20) .20. Tropical smoothie. In a blender, mashed 1 tbsp. frozen mango and pineapple, 0.5 frozen banana, 1.5 tbsp. coconut water and 1 tsp. agave syrup and grated ginger. Pour 2 smoothies st .; mix in the dash (4-5 drops) of grenadine syrup. 21. Тропическийcocktail float. Put 1 ball of sorbet in a tall glass from mango, passion fruit and lemon. Pour chilled seltzer water. 22. Eggs marinated with yellow beets. Bring almost to a boil for 1 tbsp. apple cider vinegar and water, 2 tbsp. l Sahara, 1 tbsp. l salt and spices for salting and 0.5 tsp. turmeric. AT liter or one and a half liter jars add 2 sliced boiled yellow beet heads, 6 peeled hard-boiled eggs and 1 red onion sliced in circles; pour vinegar mixture. Allow to cool. Refrigerate marinate for a period of 8 h. up to 4 days. 23. Saffron popcorn. Dissolve 1 tsp. ground saffron in 2 tsp. hot water (water should become orange); intervene 6 tbsp. l melted butter. Sprinkle the mixture with 16 tbsp. hot cooked popcorn mix. Sprinkle with 0.5 tsp. smoked paprika and season with salt; mix. 24. Mix of curry snacks. AT in a bowl mix 1 tbsp. dried slices of pineapple, banana chips and fried crispy corn kernels. Heat in a small frying pan 2 tbsp. l vegetable oil; stir in 2 tsp. curry powder. Pour the mixture of dried fruits with curry oil and season with salt; mix. Allow to cool. Nachos with baked pumpkin (No. 25) .25. Nachos with baked pumpkin. On a baking sheet, mix 3 tbsp. diced nutmeg pumpkin in olive oil; season with salt. Bake at 220 ° C until soft for 15-20 min On a separate baking sheet, distribute 8 tbsp. yellow corn chips, sprinkle with 2 tbsp. grated cheddar. Bake while cheese will not melt for about 5 minutes. Put the baked on top pumpkin, 1 tbsp. fried fresh corn and halves of cherry tomatoes and 0.5 tbsp. chopped pickled yellow banana peppers. 26. Yellow stuffed eggs. Peel and cut in half 6 hard-boiled eggs. Remove the yolks and transfer to the kitchen combine, add to them 1/4 tbsp. mayonnaise, 2 tsp. piccalilli (canned vegetables), 1 tsp. mustard and a pinch of hot paprika and salt, mashed. Begin the proteins with the resulting mixture, lubricating eggs to the brim, completely covering the places of cuts; sprinkle chopped yellow bell pepper. Carrot Hummus (No. 27) .27. Carrot Hummus. In a frying pan over medium heat cook 2 sliced carrots and 3 crushed cloves garlic in 1/3 tbsp. olive oil until soft for about 8 min Stir in 1 tsp. curry powder; let cool. Puree in a food processor 430 gr. canned chickpeas (pre-rinse the chickpeas and drain the liquid), 1/4 tbsp. tahini s juice of 1 lemon. Season with hot sauce and salt. Serve hummus with pieces of yellow bell peppers. 28. Flavored dip sauce lemon cheesecake. In a food processor, puree 110 g. softened curd cheese, 0.5 tbsp. sour cream and lemon fudge and 1/4 tsp salt to a smooth texture. Serve the sauce with sliced pineapple and / or mango. 29. Lemon Gelatin slices. Cut 4 lemons in half lengthwise; scrape with a spoon put the pulp from the peel and peel from each half into a tin muffin mold. Mix 85 gr. pineapple gelatin with 3/4 tbsp. boiling water and 3 tbsp. l Lemon pulp juice until smooth. Pour into empty halves of lemons and refrigerate, until the jelly hardens, about 3 hours. Cut into slices. 30. Tropical smoothie with kale cabbage. Cook Tropical smoothies (number 20 on our list) using only 1 tbsp. frozen tropical fruits and adding 2 tbsp. chopped kale cabbage. 31. Bell peppers stuffed with cheese with herbs. Cut 16 Bulgarian mini peppers in half lengthwise; remove seeds and membranes. In a food processor, mashed 2 tbsp. a mixture of fresh herbs (parsley, chives and / or dill), 110 each column cottage cheese and goat cheese, zest and juice of 1 lemon and 2 tbsp. l olive oil; season with salt and pepper. Put the mixture in plastic bag and cut the corner; start with a mixture of half peppers. Sprinkle with greens on top. 32. Hummus with herbs. AT food processor load and puree 430 gr. canned chickpeas (pre-rinse chickpeas and drain the liquid), 1/4 tbsp. fresh parsley, olive oil, tahini and ice, 3 tbsp. l chopped tarragon and chives, 1 clove of garlic, juice of 1 lemon and 1 tsp salt. Sprinkle with greens on top. Serve with peeled and chopped “sticks” celery stalks. Огуречные стаканчики с пряным авокадо(No. 33) .33. Cucumber cups with spicy avocado. Cut off the ends of 1 long cucumber; cut across into twelve 2.5 centimeter pieces. Scrape the flesh with a spoon about half the thickness of each piece to make cups. Puree pulp pulled from a food processor cucumbers, with 1 small avocado, 1 tbsp. l lime juice and the same the volume of chopped cilantro, 1.5 tsp. green hot sauce and 1 hour l salt. Fill the cucumber cups, garnish with chopped green onions and cilantro. 34. Spicy melon with matcha. Mix 2 tsp. fine sea salt with 1 tsp. matcha (japanese powder green tea) and a pinch of cayenne pepper. Sprinkle in pieces of white nutmeg. 35. Salsa sauce with physalis. On the big cook a dry pan 450 gr. mid-size physalis (peeled and washed), 1 whole jalapenos, 1 small chopped white onion and 4 unpeeled garlic cloves, until vegetables will not fry (dark) in some places, 8-10 minutes. Peel the garlic. Load the vegetables into the food processor and add 1 Art. fresh cilantro; season with salt. Grind almost until smooth textures. Serve salsa with sliced cucumber. 36. Mix of snacks with kale cabbage. In a large bowl, mix 2 tbsp. chips from pods of young peas and 1 tbsp. peas in wasabi and chips from kale cabbage. In a small frying pan, heat 2 tbsp. l vegetable oil, stir in 2 tsp. seasoning with italian herbs. Pour a mixture of oil snacks with herbs; add 1/4 tbsp. grated parmesan season with salt and mix. Allow to cool. 37. Edamame lemon garlic beans. Cook 400 gr. edamame in pods according to the instructions on the package; drain the water. In big in a pan, heat 2 tbsp. l olive oil over medium heat. Add 3 crushed cloves of garlic and 3 wide strips lemon zest and cook until the garlic softens, 3 min. Add the edamame and cook while stirring until the edamame warms up, 1-2 min .; season with salt and pepper. 38. Mini pizza with pesto. Connect 1 tbsp. ricotta and 0.5 tbsp. chopped basil and parsley; set aside. On parchment paper form from 450 gr. chilled pizza dough mugs with a diameter of 7.5-8 cm. (should get about 12 laps); drizzle with olive oil. On pre-warmed pizza stone or inverted place a baking sheet with parchment and bake at a temperature 260 ° C until golden in about 12 minutes. Distribute pesto sauce in circles of dough and put on top of a mixture of ricotta. Garnish pizza with basil. Тосты сgreen peas and mint (No. 39) .39. Toasts with green peas and mint. In a food processor, load 1 tbsp. thawed frozen peas, 1/3 tbsp. olive oil and 1/4 tbsp. fresh mint and grated Parmesan, mashed; season with salt and pepper. Spread 4 toasts of slices of white bread; from above sprinkle with peas, mint and grated lemon zest. Cut toast in half. 40. Roll with turkey and vegetables. Distribute 100 gr. cream cheese with garlic and herbs for 2 large spinach cakes; put turkey slices and young spinach on top. Lay down strips of green bell pepper and cucumber in a line closer to the bottom (closest to you) the edge of each tortilla. Roll, cut ends and cut at an angle into small rolls. Matcha Popcorn (No. 41) .41. Попкорнfrom the match. Mix 1/3 tbsp. powdered sugar with 2 tbsp. l маття(green tea in powder) and 1 tsp. salt. In a large pan on moderate heat, heat 1/4 tbsp. vegetable oil with 3 corn kernels for popcorn until popcorn starts to explode. Add 0.5 tbsp. popcorn kernels, cover and cook, shaking periodically until popcorn is ready. Add a mixture of sugar, salt and matcha; cover and shake the pan, to mix. 42. Matcha Cheesecake Dip Sauce. AT puree 110 gr. cream cheese, 0.5 tbsp. sugar and sour cream, 1.5 tsp. matcha (green tea powder) and 1/4 h. l salt. Serve sauce with green grapes, slices of green apples, kiwi and / or white cantaloupe. 43. Flavored sauce blueberry cheesecake. In a food processor, puree 110 g. cream cheese, 0.5 tbsp. sour cream and blueberry jam and 1/4 tsp salt. Serve dip sauce with blackberries, red grapes and / or sliced drain. 44. Potato halves with blue cheese. On a baking sheet, mix 10 halved purple potatoes with a diameter of 3.5-4 cm. with olive oil, salt and pepper. Bake at 200 ° C until the potatoes are tender, in for about 30 minutes Allow to cool. Mix 0.5 tbsp. sour cream with 1 Art. l crumbled blue cheese, 1 tsp. poppy seeds and 1/4 tsp salts; spread over slices of potato halves. 45. Eggs pickled with beets. Cook the eggs marinated together with yellow beets (number 22 on our list) using red beets. Replace the salting and turmeric spices with 2 bay leaves, 2 clove buds and 0.5 tsp. allspice peas. Тапенада(No. 46) .46. Tapenada. Puree in a food processor 1 Art. seedless kalamata olives, 1/4 tbsp. sour cream, 1 tbsp. l lemon juice, 1 clove of garlic and 0.5 tsp. pepper. Serve with potato chips and purple carrots. 47. Smoothie with Acai Berries. In a blender, mash 1/4 tbsp. blackberries and blueberries, 0.5 tbsp each. pomegranate juice and frozen puree Acai berry, 1 tbsp. ice, 2 tbsp. l maple syrup and 2 tsp. lemon juice. Pour into 2 glasses. 48. Blueberry Ice Cream and acai. Make Acai Smoothies (number 47 on our list) replacing blackberries with an extra portion of blueberries and ice with vanilla whole milk yogurt. Spread in 6-8 tins for ice cream and freeze to solidify for about 8 hours. Candied grapes (No. 49) .49. Candied Grapes. Pour 90 g onto a baking sheet. grape jelly powder. Pour 2 in a bowl of cold water Art. seedless red grapes. Catch with a slotted spoon a few grapes and move to a baking sheet; roll grapes in jelly powder. Put on a plate. Repeat with the remaining grapes. Let dry for about 20 minutes. Йогуртово-свекольный соус-дип(No. 50) .50. Yogurt-beetroot dip sauce. In the kitchen combine puree 2 boiled and peeled red beets with 110 column goat cheese, 0.5 tbsp. yogurt without additives, 1/4 tbsp. olive oil and 2 tbsp. l mixtures of grated horseradish and beetroot with seasonings. Season with salt and pepper. Serve by sprinkling goat cheese on top, with purple potato chips and purple carrots. You can always find something new in our selection of appetizers, canapes, snacks and sandwiches on a skewer.