Summer is upon us and the oppressive heat calls for lots of cool refreshing drinks. But what about food? Surely, heavy food or meaty dishes are a no-no. What you really need are small bites – dishes that are easy to make yet full of zing. This is where Saucery steps in. Makers of sauces that pack in a punch, here are 3 quick and easy to make snacks by Saucery, perfect to munch on this summer:
Stuffed paneer pockets with sundried tomatoes and spinach Serves: 2 Total time: 20 min
Ingredients: 250gm paneer 4 tbsp Sundried Tomato Pesto 1 cup spinach 2 tsp chopped garlic 1 tsp sugar 5 tbsp olive oil Salt – for seasoning
Sautee the spinach and garlic in 1/2 tbsp oil. Sprinkle some salt to season.
Make a half cut on a paneer block. Ensure that the paneer is only slit for the stuffing, not cut into two separate pieces.
Heat the remaining oil and sugar in a pan and wait until it browns. Shallow fry the paneer block in it until lightly browned — 5 mins per side on slow heat.
Quickly stuff the slit paneer block with the sundried tomato pesto and sautéed spinach. Serve hot and enjoy!
*The paneer can be replaced with chicken breast. In that case, pockets have to be made on the breast to put the stuffing into.
Baked Potato Slices with Cranberry Walnut
Serves: 4 Total time: 20 minutes
Ingredients: 4 par-boiled potatoes 4 tbsp Saucery Cranberry Walnut Dip Few sprigs of parsley 1 tsp chilli flakes Salt – for seasoning
Cut the potatoes in to thick slices and bake them for approximately 15 minutes (until they are fully cooked) at 180C
Top each baked potato with Saucery cranberry walnut dip, a small parsley sprig, chilli flakes and salt. Enjoy!
Eggs in Purgatory Serves: 2 Total time: 30 minutes
Heat olive oil in a skillet over medium heat. Add the onions and sauté for 2 mins until slightly brown. Add the tomatoes. Cook this for 15 mins over medium flame until the tomatoes are well cooked and saucy.
Add the tomato puree, basil and parsley. Stir in the Saucery Harissa and crushed pepper. Add a pinch of salt into the sauce.
Break the eggs in the pan, over the sauce and cover it. Cook for 4-5 mins until the top of the eggs set. Sprinkle some salt and pepper to season.
Serve hot in the same pan. Enjoy with lightly toasted bread!