These Easy Mexican, Italian Snack Recipes Are Bound To Impress Your Guests

We love snacking especially in the winter season, during tea time. Even if we have a lunch or dinner party, some light starters are a must. Here are some recipes from the House of Barcelos Restaurant, shared by Rohit Malhotra, Business Head- India Operations, Barcelos India, that you got to try.

Veg Empanada (Spanish)

Ingredients:

• 10 pcs mini tortilla 
• 15 gms kidney beans boiled 
• 15 gms green pepper thinly sliced
• 10 gms spinach hand crushed  
• 15 gms green peas
• 15 gms boiled corns
• 15 gms potato boiled
• 15 gms onion chopped 
• 10 gms carrots lightly boiled & thinly sliced
• 10 gms tomato chopped
• 10 ml cooking oil
• 2 gms salt 
• 4 gms garlic, chopped 
• 1 gm Mexican spice mix
• 50 gms flour batter

Precooking Vegetables:

• Dice all vegetables.
• Heat oil in a pan an add garlic in it.
• Add all vegetables in a pan and cook for 4-5 minutes.
• Add salt, Mexican spice mix, stir well and cook for another 2 minutes.
• Take out the pan from heat and allow vegetables to cool down.

Assembling Empanada:

• Place mini tortilla in a mold and brush batter on edges of the tortilla.
• Scoop 1 spoon of precooked vegetables and place in a centre of tortilla.
• Close mold from both sides and press tightly on edges.
• Take off excess tortilla from empanada.
• Open mold carefully and take out empanada.

Method:

• Heat oil in a pan
• Slowly put empanada in oil and cook for around 4 minutes.
• Take out empanada from oil.
• Wait for 5 min before serve.
• Serve warm for best taste.

Dip With Empanadas

• Mash half avocado.
• Add salt and black pepper in it.
• Add one fresh lemon.
• Mix it with four to five spoons of mayonnaise.
• Serve with warm empanadas.

Italian Bruschetta

Ingredients:

• 250 gm tomato, diced 
• 15 ml Balsamic vinegar
• 5 gm fresh basil, fine cut 
• 2 gm salt
• Pinch of black pepper  
• Pinch of oregano 
• 5 gm garlic, chopped 
• 5 gm icing sugar 
• 10 ml olive oil  
• 3 gm black olives, fine chopped 

Preparing Topping:

• Saute tomatoes on flat top for 2-3 minutes.
• In a large bowl mix sautéed tomatoes, Balsamic vinegar, chopped basil, salt, black pepper, oregano, chopped garlic, icing sugar, olive oil, black olives.
• Keep aside.

Method:

• Cut the port roll in 5 thick slices.
• Toast both sides of port roll slices in toaster or salamander.
• Spread prepared tomato and basil topping on each slice.
• Toast prepared bruschetta’s in the toaster for 10 seconds.
• Transfer it in starter platter and serve.

Read More: Easy, Scrumptious Recipes For The Pasta Soul

Onion Rings

Ingredients:

• 2 yellow or white onion 
• 1/2 cup maida  
• 1/2 tsp baking powder
• 1/4 cup corn flour
• 1/2 tsp oregano
• 1 garlic, finely chopped
• 3/4 cup milk
• 3/4 cup fresh breadcrumbs
• Salt to taste

Method:

• Slice onion into thick discs and separate the rings as shown in the picture. You can use the middle tiny rings for your regular cooking. In a mixing bowl, first, take the flour. Dust all the onion rings well to coat it. This is to ensure batter sticking to the onion later when we dip it in the batter.
• Now add corn flour, dried herb, garlic and baking powder to the bowl. Mix well with a whisk to ensure even mixing.
• Add milk and mix well to make a batter, neither too thick nor too thin, just to give an even coating to the onion.
• Dip each ring in the batter and arrange in a wire rack.
• Take bread crumbs in a plate or broad bowl. Coat each dipped onion ring with the breadcrumb and arrange in the wire rack or another plate.
• Heat oil and put flame to medium. Fry the onion rings in medium flame until golden, turning once in between. Oil heat should be moderate; otherwise, it will be darkening soon and won’t be crispy. Drain in paper towel and sprinkle salt immediately over it.

Enjoy cooking and let HerZindagi know which recipe you tried and how it turned out on our Facebook page!