What should I have for dinner? Try a different approach with Summer Fresh snackification
Delicious, fun food guaranteed to impress, simple to produce and entirely on-trend … and there’s no catch. Read this for a weekend eating experience you’ll want to repeat all summer.
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SNACKIFICATION:It’s one of the hottest — and most fun — trends sweeping the Aussie food landscape.
And what better time to give it a go than the weekend — especially with summertime and holidays on the horizon.
Snackification is all about setting aside big, labour-intensive main meals with long lists of ingredients and focusing on simple light bites that are interesting, satisfying and sure to make an impression.
Our mates at Taste.com.au say the growing trend stands out in their most recent research into Australian eating habits.
Their unique new recipe book Summer Fresh — a true people’s choice offering, created from the most popular demands by Taste’s millions of users, and a Booktopia No1 bestseller before it even hit shelves — takes note, with the opening sections dedicated to cool snack ideas for the hotter weather.
And because it’s Friday and they are good people, the Taste crew have shared some of their favourites with you below. Tuck in and tell them what you rate.
Sweeten up peaches
Halve peaches and remove the stones. Fill centres with ricotta and cinnamon. Grill until slightly golden. Drizzle with honey and sprinkle with crushed amaretti biscuits.
Eggplant pizza
Pan-fry slices of eggplant until golden. Drizzle with tomato pasta sauce. Top with chopped salami and grated mozzarella. Grill until cheese melts. Sprinkle with baby basil leaves.
Honey dew pops
Puree honeydew melon with a little honey and lime juice. Stir though fresh raspberries and place in popsicle moulds. Insert wooden iceblock sticks and freeze, ready for a sunny day!
Choc-coated berry pretzel clusters
Place mini pretzels on a lined tray. Top each pretzel with fresh blueberries and drizzle with melted chocolate. Place in the fridge until firm.
Kipfler saltimbocca
Boil 12 kipfler potatoes until tender. Halve lengthways. Top with sage leaves and wrap with prosciutto. Heat a little butter and oil on a lined oven tray. Place potato on tray and roast, turning once, until golden.
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Grape toastie
For a toasted sandwich with a difference, fill buttered slices of bread with gruyere and halved grapes, then grill.
Avocado cups
For a light lunch, mix corn kernels, finely chopped capsicum and red onion, baby parsley and mint leaves in a bowl. Halve avocados and remove the stones. Top with the corn mixture.
Drizzle with lemon vinaigrette and sprinkle with lemon zest.
Potato bites
Make Christmas canapes. Boil new potatoes, scoop out some flesh and fill with creme fraiche and salmon roe. Top with chopped fresh chives.
Mango swirl ice pops
Put your freezer to good use for these tropical treats! Combine pureed mango with coconut yoghurt. Layer into iceblock moulds and swirl. Freeze, then dip into melted chocolate.
Summer berry crumble
Arrange fresh raspberries on a plate. Top with a dollop of thick yoghurt and crushed amaretti. Drizzle with honey.
Cheesy Baked Mushies
Top portobello mushrooms with crumbled blue cheese, walnuts and fresh thyme sprigs. Drizzle with olive oil and bake until the cheese melts and the mushrooms are tender. Sprinkle with baby herbs.
Banana brûlée
Thickly slice bananas. Place on a tray, sprinkle with sugar and use a blowtorch to caramelise. Sprinkle with chopped pistachio.
Originally published as What should I have for dinner? Try a different approach with Summer Fresh snackification