6 Summertime Snacks That Will Make Your Stomach Smile

Picnics, rooftop outings, days at the beach… summer is full of wonderful times for socialising — and by extension, snacking! Before you host your next summertime soiree, read these recipes to prepare a spread your guests will savour.

Tuna Stuffed Cucumber Cups

Ingredients

  • 1 tuna steak
  • 1/2 red onion chopped
  • 1 red chili pepper (optional)
  • Salt, to taste
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 85 g roasted cherry tomatoes
  • 1 large cucumber

 

Directions

  • Heat a small fry pan. Add the extra virgin olive oil. Sear the tuna fish — just under 2 minutes/side.
  • Remove the tuna fish from the fry pan. Add the red onion and sauté until browned.
  • In a small bowl, mix together the onion and sliced red chili pepper once the onions have cooled.
  • Finely dice the tuna fish and stir into the onion mix. Add the roasted cherry tomatoes and mix.
  • Add a splash of the balsamic vinegar — taste and adjust with the salt as seasoning.
  • Wash and peel the cucumber. Slice the cucumber into 3 cm chunks. Hollow out the cucumber to leave the middle empty.
  • Fill the cucumbers with the tuna mix.

Avocado Deviled Eggs

Ingredients

  • 4 large eggs
  • 1 ripe avocado
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika powder
  • Fresh lime juice, to taste
  • Salt, to taste

 

Directions

  • Place the eggs in a small pot filled with cold water and bring it to a boil. Once the water has started to boil, turn off the heat, keep the eggs in the pan, covered, for an additional 10 – 12 minutes. Right after, remove the eggs from the pot and immerse them in cold water in order to stop them from cooking any further.
  • Peel the eggs when they are cool enough to handle.
  • Slice the peeled eggs lengthwise in half. Remove the egg yolks and place them in a bowl.
  • Add a peeled, diced ripe avocado, lime juice, garlic and salt to the egg yolks and mash everything together until smooth. Taste and adjust the seasoning as needed.
  • Fill each egg white with the mixture and garnish with a sprinkling of paprika.

Lettuce Tacos

Ingredients

  • 8 baby gem lettuce leaves
  • 8 stalks of asparagus, chopped
  • 3 carrots, peeled and diced
  • 1 red onion, finely diced
  • 2 cloves of garlic, minced
  • Salt to taste
  • 1 tbsp extra virgin olive oil

 

Directions

  • Heat a saucepan. Add the extra virgin olive oil.
  • Add the onions and add the minced garlic after the onions slightly start to brown.
  • Add in the carrots and asparagus. Sauté until they cook al dente.
  • Season according to taste.
  • Fill the lettuce leaves with the vegetable mixture.

Crab and Fennel Tarts

Ingredients

For the pastry:

  • 175 g butter, diced
  • 200 g plain flour, plus extra for dusting
  • 2 tsp grated parmesan
  • 1 egg yolk
  • 15 ml ice-cold water

For the filling:

  • Juice of 1 lemon
  • 100 ml olive oil
  • Salt and black pepper
  • 1 fennel bulb, finely diced
  • 20 g dill (or fennel top), chopped
  • 300 g white crab meat
  • 150 g brown crab meat
  • 10 g parsley, chopped
  • 1 pinch cayenne pepper

 

Directions 

  • Heat the oven to 200C/390F/gas 6. Grease a 12-hole muffin tin with butter and sprinkle each mould with flour.
  • To make the pastry, rub the butter into the flour and parmesan using your fingertips or a food processor. Add the egg yolk and water, and work into a smooth dough. Chill in the fridge for at least an hour.
  • Roll out the pastry as thin as you can and, using a 7cm pastry cutter, cut out 12 rounds and use to line the moulds. Prick the pastry with a fork, then chill again for at least half an hour.
  • Bake the rounds for 15 minutes, or until golden brown.
  • Whisk the lemon juice in a large bowl with the oil, salt and pepper to make a vinaigrette, then stir the chopped fennel, dill and white crab meat into the dressing.
  • To assemble, use a teaspoon to put the brown crab meat at the bottom of the tart cases. Top with the white crab and fennel mixture on top and season with cayenne pepper and chopped parsley.

Salt Cod and Sweetcorn Fritters

Ingredients

  • 160 g flour
  • 1 pinch salt
  • 100 ml water
  • 100 ml milk
  • 100 g butter
  • 250 g whole eggs
  • 100 g sweetcorn kernels
  • 200 g salt cod, poached and flaked
  • 1 tsp sugar
  • 10g dried fennel seeds
  • 1 garlic clove, peeled and grated
  • 10g chopped parsley
  • 1 tsp dried chilli flakes
  • Oil, for frying
  • Mayonnaise, to serve

 

Directions

  • First, make a choux pastry. Put the flour and salt in a bowl. Put the water, milk and butter in a saucepan and bring to a boil. As soon as it boils, turn off the heat. Tip in the flour and quickly start beating with a wooden spoon or electric whisk. Keep mixing until the dough is lump-free and has formed a ball that pulls away from the sides of the pan.
  • Beat the eggs in a separate bowl and add to the dough a little at a time, beating well until fully incorporated. When it is ready, the mixture will be shiny and smooth.
  • Put all the other ingredients in a bowl and slowly combine with the choux batter.
  • Heat the oil in a large, deep saucepan to 180C/350F. Using a tablespoon, add small dollops of the fritter mixture to the hot oil in small batches.
  • Fry until deep brown, turning occasionally so they cook evenly. Remove with a slotted spoon and drain on a paper-covered baking tray in the oven to keep warm.

Egg, Shrimp and Caper Buns

Ingredients

For the bun dough:

  • 7g dried yeast
  • 600g plain flour
  • 1 tbsp salt
  • 375ml milk
  • 40g butter
  • 40g caster sugar

 

For the filling:

  • 6 eggs
  • 100g brown shrimp
  • 30g capers
  • 4 tbsp mayonnaise
  • 10g tarragon, chopped
  • Salt and black pepper

 

Directions

  • Heat the oven to 190C/375F/gas 5.
  • For the buns, put the yeast, flour and salt in the bowl of a stand mixer with a dough hook attached.
  • In a small saucepan, warm the milk, butter and sugar over a low heat until the butter is just melted. Turn on the mixer and add the warm milk to the flour until well mixed. Knead in the machine until you have a shiny dough.
  • Cover the bowl with clingfilm and put in a warm place to prove until doubled in size — one to two hours. Dust a work surface with flour and split the dough into 12 equal pieces, roll into balls and place on a greaseproof tray, cover with clingfilm and leave to double again in size. When ready, bake for 10 – 15 minutes, until golden brown.
  • To make the filling, boil the eggs for seven minutes and rinse under cold water. Peel the eggs and chop finely, then add the shrimp, capers, mayonnaise and tarragon, mix well, and season to taste. To serve, split and butter the buns and fill with the egg and shrimp.

 

References

 

1PlumPetals.co.uk. (2 July 2017). Summer Snacks. Retrieved 18 May 2018 from http://www.plumpetals.co.uk/2017/07/02/summer-snacks/

2The Guardian. (9 May 2018). Six of the Best Party Snacks. Retrieved 18 May 2018 from https://www.theguardian.com/lifeandstyle/2018/may/09/six-of-the-best-party-snacks

About 

Babs is a content writer at Enova International, Inc. with a Bachelors in Cinema Studies and English from the University of Illinois (ILL-INI!). She loves binge watching musicals, reading in the (sporadic) Chicago sunshine and discovering great new places to eat. Accio, tacos! Find out more about her on Google+.

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