Back to school: healthy snack for your child
It's time to go back to school! Make your child happy with these tasty snacks!
Summer is over and time has come for the kids to go back to school! Throughout the summer have you made sure that your child follows a healthy diet and now you do not want to return to school to give unhealthy packaged snacks? In this guide we will show you how to prepare simple healthy snacks but which at the same time will delight your child's palate, we assure you that he will no longer be able to do without it!
200 g flour, 5 g yeast, 5 g sugar or honey, 5 g salt, 125 ml lukewarm water, 20 ml EVO oil
Ingredients for the brine:
25 ml oil, 25 ml water, salt to taste
Make a mound of flour on the board. Make a well in the centre and add the baking powder, the sugar and the lukewarm water. Mix well. Work for a while and then add the oil and salt. Work again until you have a soft and elastic dough. Let sit covered for around 90 minutes in a warm and humid spot. Roll out the pastry on an oven tray drizzled with oil. Make the brine by adding all the ingredients together. Brush the surface of the pastry and then let sit for another hour. Cook the focaccia in an oven heated to 220°C for around 20 minutes. Remove from the oven and then brush the brine over again.
250 g asparagus, 75 g bread soaked in milk and wrung out, 125 g fresh cream, 1 egg, toasted onion to taste, salt and pepper to taste, Tuscan pecorino cheese to taste, 1 concasse tomato
Boil the asparagus and keep a few heads to one side for decoration. Blend with the bread, the cream the whole eggs and the onion. Check the salt and the pepper. Grease some single-portion moulds or a savarin mould, dust with breadcrumbs and them fill with the prepared mix. Cook over a bain-marie for 20 minutes in 180° oven. Turn out the tarts. Place the heads of the asparagus on each with the shavings of Tuscan pecorino.
1 roll of puff pastry, cinnamon, brown sugar, ginger, ground almonds, chocolate drops, nutmeg
Lay out a sheet of ready-made puff pastry. Evenly spread the spices, brown sugar, chocolate drops and ground almonds all over the sheet. Grind the ginger evenly over the surface and roll the sheet into a Swiss roll like shape. Cut the roll into rounds about one centimetre thick and place the rolls on the tray so that they are not too close together. Sprinkle sugar all over them. Cook at 200°C for 15 minutes, turn halfway through.
Salmon balls with novella salad and berry fruits
100 g boiled yellow flesh potatoes, 8 g parsley, 1 chopped shallot, 300 g salmon, 1 egg yolk, 75 g flour, 75 g novella salad, 50 g red berries, EVO oil to taste, salt to taste
Remove the skin and the central bones from the salmon. Blend the salmon, the potatoes and the parsley with a kitchen aid. Mix with the eggs and the chopped shallot, adjust the salt and pepper and then form into balls. Heat some oil in a pan. Place the balls in flour and then sear in a pan on both sides. Cook for 4 minutes at 190° at the end of frying. Combine the lettuce with the berry fruits and dress as desired. Arrange on a plate and place the balls on top.
Honey, almond and oat bars
200 gr oats, 4 tbsp honey, 100 gr blanched almonds, 50 gr dried blueberries
Cut the almonds into pieces in a large bowl and mix all the dry ingredients together. Heat the honey at 800W in the microwave for 40 seconds to make it liquid and easier to process. Add the honey to the other ingredients and mix briskly with a spoon to amalgamate the mixture. Place in the fridge for a few minutes to harden. With the aid of a rolling pin, roll out the dough between two pieces of greaseproof paper. Place on a microwave tray and remove the top sheet. Cook in a convection oven for 15 minutes at 180°. Leave to cool, then cut the bars to the desired shape.
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