Good Eatin’: Snack Time

List Item: Try 500 of the 1001 Foods You Must Try Before You Die

Snacks. They’re great. In many cases snack foods are probably some of the best ever created. My love of them, however, will probably explain my jeans size… anyway.

For this round-up of foods eaten for this list (as of this post I am am actually over 20 foods behind in the writings-up, once I reach around 100 this will probably start to get a lot harder so there will be less food-based entries… maybe.) I am going to take three items from different times that are united under the word snack.

Food Item: Wasabi

No your eyes are not mistaken, I have a nut bowl in the shape of a squirrel. It was a present to myself from Wilkinsons and it is lovely.

Wasabi is great. Whether is it wasabi paste that you can smear between fish and rice whilst eating sushi or as the coating on peas and peanuts. One thing I was very weary off when actually buying these (both as a general snack food an as a item to tick off the list) was that many cheaper items that claim to be wasabi are not. I actually checked the packet and was shocked to see that it only contained 0.1% wasabi and yet there was a definite nose burn. I shudder to think what would happen if I bit into a piece of wasabi root…

Food Item: Matzo

Okay now this is actually a drawer of mine at work where I figured that the natually low-fat and low-salt matzo crackers would actually make for a good way to stave off the muchies when I get hungry at 11am and 3:30pm (yes my hunger cravings are like clockwork).

I like matzo crackers not because they have enough of a flavour to be enjoyably eaten by themselves and, unlike a regular Jacobs cream cracker, they don’t dry out your mouth if you eat a stack of them. Nor are they cloying if you stuff too many in your mouth at one time… with one hand… I must be a dream to work with.

Food Item: Macadamia Nuts

I first had macadamia nuts when I went to Melbourne and there was a gorgeous chocolate shop called Haigh’s Chocolates that sold chocolate covered nuts. They also did amazing chocolate cashews. Actually a pretty good reason to go back to Australia at some point… anyway.

In reverence to the chocolate shop I decided that rather than just eating these macadamia nuts as they are (which you totally can without the need of salting) I decided to make myself a chocolate macadamia block:Ingredients:

  • 100g macadamia nut halves
  • 100g milk chocolate
  • 2 tbsp butter
  • 2 tbsp golden syrup
  • a pinch of salt

Add the chocolate, butter and syrup to a saucepan and warm over a gentle heat. As it starts to melt keep stirring to make sure the chocolate doesn’t stick and that everything combines well. Take off the heat and mix in the salt and macadamia nuts. Pour into a container lined with greaseproof paper and stick in the fridge until it sets (it’s even better when out of the freezer).

Progress: 47/500

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