snack

Baked Onion Rings

When you get a hankering for something crispy, junky and fried theres little else that can hit the spot. That was exactly my mind set just a couple hours ago, I wanted fried and I wanted it now. Onion rings seemed like the perfect idea, however I decided to make one substitution…bake it! These onion rings definitely hit the spot without the extra oil and saturated fat. That’s not to say that these are something you should be making daily… but when you have that craving why not make it a little bit healthier?

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For the batter I had a 3 separate bowl system. The first bowl had flour, the second a combination of buttermilk, flour and egg. While the third had a mixture of breadcrumbs, salt, pepper, dried oregano, chilli flakes and fresh rosemary. These onion rings are simple enough to make: dip onion rounds in flour, drench them in the buttermilk mixture followed by a generous coating of the breadcrumb composite. Bake at 425°F for approximately 15 minutes and you’re finished!

While delicious on their own, these are equally good when dipped in Sriracha sauce. However if you’re feeling a little more adventurous I’m sure these would be fantastic with a chipotle mayo or cream-style dip. Yum!

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Taro Bubble Tea

Bubble Tea (or Boba) is one of my all time favourite treats, I’m actually surprised I’ve never featured it on this blog before! I’ve tried making bubble tea at home with the powders that you can buy from any asian grocery store but nothing compares to that perfect ‘fresh’ tasting bubble tea. Taro is one of my all time tride and true flavours. Whenever I try out a new bubble tea location, I’ll typically judge their quality of drink based on how they make their taro flavoured tea. I still don’t understand why the drink is so vividly purple when the root itself only has a slight tinge, but that simple slightly bean-y taste gets me every time. The one pictured was purchased from a random thai place I had never been to before, was it my favourite? No, but my favourite Bubble tea location in that particular area, much to my dismay,  isn’t open on Sundays; but when you get a hankering for some tapioca anything will do!

Cold Spring Rolls

Food Geek: Cold Spring Rolls

An easy recipe that can double as an appetizer or a light dinner. These cold spring rolls were made with rice paper sheets, carrot, celery, cucumber, red pepper and thai basil. The key to cold spring rolls is giving them enough flavour and moisture so they don’t taste like a boring salad or raw vegetables. For these I layered the flavours with different sauces to make them more interesting. I used sweet Thai chili sauce, teriyaki sauce and a poppy-seed dressing. A great quick and easy summer treat