Tuesday, 27 February 2007

Munchy Mix (egg-free, dairy-free, gluten-free)

My favourite time of day during the week is around about 5pm.

The children's sugar level is still being sustained by the post-school snack, they are doing homework, playing surreal fantasy games (why is my boy always prowling around as a kitten? Often with his hands tied?) or watching the dreaded telly.

I am thus cleared to enter the kitchen, where I pour the first of two carefully measured glasses of red wine. (Apparently 125ml of wine constitutes a unit of alcohol - I try to stick to two as don't want my liver to get fat.)

I then have at least 10 minutes of child-free dinner preparation whilst I listen to the radio (grown-up news programmes), slurp my wine and MUNCH. Very bad munching is crisps -my hubby always like to have a stash -but good munching is my Munchy Mix.

My apologies to my lovely friend Sean, he does love to munch, but Brazil nuts are his Kryptonite. I'll work out something else for you Sean, but you have to promise to stay awake.

Munchy Mix
Quantities will depend on the amount you want to make. This keeps well in the fridge in a plastic freezer bag...a tub is no good, it takes too long to get the lid off.

Let's say:
150g chopped Brazil nuts
150g pumpkin seeds
150g sunflower seeds

Olive Oil
Sea Salt
Black Pepper
Chilli flakes ( or crush your own if you're brave, I just end up blowing my own head off)

  • Put the grill on

  • Chop the Brazil nuts if you haven't been able to buy them chopped.

  • Put the nuts and seeds into a large mixing bowl

  • Gloop on some olive oil, about 3 tbsps, but don't have it swimming in oil

  • Mix round

  • Spread out onto a baking tray (or trays), preferably lined with baking parchment

  • Grind sea salt all over the mix. The amount will depend on your degree of heart attack fear. I put loads on, which is still less than commercially salted nuts, so don't feel bad.

  • Grind black pepper over the mix, as little or as much as you wish.

  • Whack on the chilli flakes! Remember you may stumble in when you are drunk and reach for this mix, you NEED lots of chilli!

  • Place baking trays under the grill, and toast until brown. Stir round with a spoon and toast again. I like it when the pumpkin seeds pop. One popped right out of the tray the other day. Amazing.

  • Leave to cool on the trays. Well done if you manage to do this, I always burn my tongue because I can't resist.

  • When cold, store in fridge.
© Pig in the Kitchen 2007

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