Snacks

Snacks

By
Matt Wilkinson, Sharlee Gibb
Contains
13 recipes
Published by
Hardie Grant Books
ISBN
9781743792896
Photographer
Patricia Niven

We have all heard it before, that li le voice that tells us to ‘just eat a little something, you’re hungry’. That voice is called Snack and he’s a naughty little buger. And if you listen to him, before you know it you’ve opened the fridge or cupboard and … well, you know the rest.

Snacking is not a new thing (think nuts and dried fruit) and it’s actually an essential part of our daily food intake. What is new, however, is that there are now so many processed foods out there that are so conveniently accessible, all packaged up and designed to bombard our taste buds so that we start to crave them – you know the ones: chips (or crisps if you’re English), chocolate bars, muesli bars and the like.

We made a conscious decision a while ago to avoid processed foods where possible, working on the logic that if we can make it ourselves, then we don’t need to buy it. Now, there are a few exceptions to this rule such as tinned baked beans (not to mention my love of Happy Cow, you know that crazy spreadable cheese in the aluminium foil triangle) or Sharlee’s love of Jatz crackers and store-bought hot cross buns, but by and large it works, and nowhere is this truer than for snacks. The following recipes are the things we turn to when we hear those whispers in our heads – here’s hoping you find them as useful as we do.

Featured Recipes in this Chapter

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