Category Archives: Snacks

Smorgastrata – Swedish Savory Sandwich Cake

Smorgastrata is of Swedish origin meaning “sandwich cake”, it is filled with assorted ingredients and garnished creatively, and is definitely an interesting dish to present for parties and picnics.IMAG0424_1_1IMAG0428_1_1

Just to keep it simple, I chose cooked sliced chicken, eggs, cream cheese and mayonnaise. Begin by spreading the counter top with cling film which will later be used to cover up the prepared sandwich cake to refrigerate it. imag0403_1.jpg

To begin with, I sliced off the borders of the breads and glued four pieces together with Philly cream cheese. imag0404_1.jpg

Smother more cream cheese over the slices.


Sprinkle chopped herbs like spring onions on top of the cream cheese spread.

imag0406_1.jpg Top it off with sliced cooked chicken.


Cover it with the remaining bread pieces.


For second layering, separately chopped the egg whites and yolk and mixed in the mayonnaise before spreading it over the bread.




You can choose to make your own sauce, I used Thai chili sauce and mayonnaise. Layer this sauce on new layer of breads and over lap it over the egg mayo layers.




Cover it up with the overlapping clingfilm and refrigerate it to set the layers. Once set for couple of hours, take it out and garnish the top by spreading the rest of cream cheese, I used sliced salami with sliced veges to decorate.


Smorgastrata – Swedish sandwich cake


12 pieces white breads, crusts removed

Cooked and sliced chicken tikka pcs – 250gms

Boiled eggs – 6nos

Philadelphia Cream cheese – 1 or 2 tubs (200 gms or more)

Mayonnaise – 200ml

Thai Chili sauce – 100ml

Sliced veges, salami and herbs, shredded mozzarella cheese- for garnish


Spread cling film over the counter and start by layering four breads over it. Spoon cream cheese on the borders and over the bread pieces. Sprinkle chopped spring onions and layer sliced chicken tikka over it. Place another four pieces of bread slices to create the next layer. In another bowl, mix chopped boiled eggs with mayonnaise and spread this mixture over the bread layer. Next, make a paste of mayonnaise and Thai chili sauce and spread it over another four slices of bread which will be placed over facing the egg mayo layer. Finally cover the sandwich layers with the overlapping cling film and refrigerate it for couple of hours. Take it out once set and spread cream cheese on all sides and top. Garnish it and leave it in the fridge for additional hour before serving.






Juicy Kebab Puffs




I prepared this during ramadan for iftar using ready frozen puff sheets and frozen kebabs. Simply stuffed the puff sheets with uncooked kebabs and rolled it up, brushed some beaten egg on top and baked on a pre heated oven at 200 degree celsius for 20 minutes. Easy and tasty too.

Tuna Vol au vent

puff pastry with tuna filling

puff pastry with tuna filling

I made this couple of years back at the time I was learning how to use the oven and baking cakes and pastries with recipes I got from the internet. Perhaps posting it now might inspire me to make this once again…someday.

Fish and Cheese Cutlets

Cutlet Ingredients:
Mackerel Fish – 5 large (seasoned, fried, deboned and flaked)
Potato large – 1 no
Dried paprika leaves – 1 tblsp

Roux Ingredients:
Cheddar Cheese – 7 small pcs
Butter – 2 tsp
All purpose Flour – 2 tsp
Evaporated Milk,diluted – 1/2 cup
Salt, Pepper

Prepare roux. Mix all ingredients and form cutlets. Breadcrumb the cutlets and deep fry.

Lentil Oats Cakes

As part of my gluten-free initiative, I have introduced this healthy snack for my afternoon break. This recipe is basically a no-sweat three step process. The healthier alternative to frying the cakes would be to add ¼ cup water to the ground mixture and pan fry it in non-stick pan without oil.

Moong Dal(green gram) – 1 cup soaked overnight
Tuvar Dal(split pigeon peas) – 1/2 cup soaked overnight
Quick Oats – 1 cup
Crushed Garlic– 2 cloves(optional)
Green Chilli- deseeded and finely chopped
Cumin powder-1 tsp
Red chilli powder- 1 tsp
Black pepper powder -1 tsp
Salt- 1 tsp
Oil for frying
Grind all the above ingredients to form a coarse paste. Shape the paste into small round cakes/cutlets. Deep fry in hot oil and serve the crunchy cakes piping hot with yoghurt dipping or sauce.

Crispy Cauliflower

Cauliflower Florets, cut into bite size pcs
Batter Ingredients:
One cup Maida
Two tblsp Cornflour
Red Chilli Powder
One cup Oats

Mix all the ingredients for the batter.Dip the cauliflower pcs in the batter and drop in hot oil. Deep fry in low heat till crispy.I accidently discovered that adding oats to the batter render a crispy coating to the fried vegetable.By far, this is the best recipe I’ve tried for cauliflower fry.

Spicy Fried Eggs

I enjoy spicy fried eggs for breakfast. In a hot pan, heat a tablespoon of oil.Stir in a tsp of red chilli powder. Crack two eggs and pour it into the pan .Season it with salt and a pinch of cumin powder(optional). Give it a quick stir and leave it to cook half way. You may turn it and cook the other side or simply serve it right away.Pepper powder not required here.I also like to fry the eggs crispy on the outside and soft inside.Also take care not to burn the red chilli powder in oil.

Urud Dal Vada



Urud Dal – 2 cups, soaked overnite

Fenugreek – one pinch, soaked with the dal

Crushed pepper, salt, chopped cilantro – to be blended together with the drained soaked dal and fenugreek.

Baking powder – folded in the end and batter to be kept for another 30 minutes before use.

Notes: Alternate stirring with spoon and grinding the dal mixture with blender to catch air into the batter, to get soft fluffy vadas. Adding fenugreek to the vada mix helps with the crispy exterior of vada.When frying the vadas, it should puff up well on both sides. I’m very satisfied with the results,keeps crispy even an hour after fried.