This entry publishes the enhanced version of the podcast. For recipes, see the entry immediately below.

Shownotes for #28 Take a Box of Chex!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

Today, I am featuring the song Polyandry by Honda Pavarotti. This Chicago-based group stretches the imagination both musically and poetically. Don't be put off by the megaphone-style dissonances here. It all works together with the lyrics. This is truly music to mix Chex mix by. Enjoy.

Here is the lead recipe I describe in the show:

TRADITIONAL CHEX PARTY MIX

1/2 c. butter
1 1/4 tsp. seasoned salt
2 c. Corn Chex cereal
2 c. Rice Chex cereal
2 c. Bran Chex cereal
2 c. Wheat Chex cereal
1 c. salted mixed nuts
4 1/2 tsp. Worcestershire sauce

Preheat oven to 250 degrees. Heat butter in large roasting pan in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool. Makes 9 cups.

UNTRADITIONAL CHEX PARTY MIX

1/4 c. butter
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1/4 tsp. chili powder
1/2 tsp. garlic powder
1 c. peanuts
1 c. pretzel sticks
1 c. Wheat Chex
1 c. Rice Chex
1 c. Corn Chex

Mix first 5 ingredients. Microwave in glass dish on high for 2 minutes. Add last 5 ingredients. Stir until well coated. Microwave on high 2 1/2 minutes. Stir well. Microwave 2-3 minutes. Check and stir each minute. Serve with napkins. Serves 4-6

OAT CHEX APPLE PIE MIX

2 tbsp. butter
1 tsp. cinnamon
8 c. Oat Chex
1/4 c. walnut pieces
1 tbsp. sugar
1/2 c. chopped, dried apples

Preheat oven to 250 degrees. In open roasting pan, melt butter in oven. Stir in cinnamon. Gradually add cereal and nuts, stirring until all pieces are evenly coated. Sprinkle cereal with sugar. Mix well. Bake 20 to 25 minutes, stirring fruit in after 10 minutes. Cool on waxed paper. Store in air-tight container. Served warm this mix tastes like a warm apple pie.

HONEY CRUNCH (A SWEET ALTERNATIVE TO
CHEX MIX)

3 c. Corn Bran Cereal (or any Chex cereal)
1 c. old fashioned oats
1 c. coarsely chopped nuts
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. butter
1/3 c. honey
1/4 c. firmly packed brown sugar
1/2 c. raisins

Combine cereal, oats, nuts, cinnamon and salt in a large bowl. In a small saucepan, combine butter, honey and brown sugar. Cook over low heat stirring constantly until butter is melted and ingredients are well blended. Pour over cereal mixture and mix until thoroughly coated. Spread evenly into a 15 x 10 inch jelly roll pan.

Bake 20 to 25 minutes or until mixture is golden brown, stirring occasionally. Immediately spread mixture onto wax paper covered cooling rack. Stir in raisins. Cool completely. Store in tightly covered container in cool, dry place. Makes about 6 cups.

CHEX MIX PUPPY CHOW

9 cup Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cup powdered sugar

Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.

Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.

Spread mixture evenly on wax paper and allow to cool.

Here are some additional recipes from the show :

WHITE CHOCOLATE CHEX MIX

3 c. Rice Chex
3 c. Corn Chex
3 c. Cheerios
3 c. pretzels
2 c. mixed nuts
12 oz. M & M's
1 lb. white chocolate

Melt chocolate. Mix with Chex, Cheerios, pretzels and nuts. Continue to mix and break up until white chocolate is completely dry. Add M & M's. Enjoy.

CHEX SWEET SNACK MIX

1 pkg. (12 oz.) chocolate chips
1 pkg. (12 oz.) butterscotch chips
1 c. peanut butter
8 c. Chex mix cereal

Melt peanut butter and butterscotch bits together. When melted, mix in Chex cereal. Spread onto cookie sheet. Evenly sprinkle chocolate bits over the top of mixture. Freeze. When frozen, break or cut into serving size snacks.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make more popcorn snacks . You need 2 squares Semi-Sweet Chocolate, 1 cup dried cranberries, a box of spoon-sized shredded wheat cereal (any brand as long as it is unsweetened), 3 cups popcorn kernels (from bulk section of supermarket), 1 pkg. (340 g) soft wrapped caramels, 1 cup peanut (smooth or chunky, your choice), 1/2 lb butter, 3/4 c peanut butter, 1 pkg mini marshmallows.

Here is a list equipment you will need for next week:

 

This entry published the enhanced version of the podcast. The entry immediately below this one contains the recipes.

Shownotes for #27 Take a Can of Black Beans!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

This week's song is "You're an Asshole" by Jim's Big Ego. They name their genre of music "Unpop for the Unpopulous". I like them for the straight ahead melodies and honest lyrics. As for the subject of this particular song, well, we all know one. Don't we?

Here is the lead recipe I describe in the show:

Black Bean, Fresh Corn, Avocado and Tomato Salad (V) (Adapted from The Versatile Grain and the Elegant Bean)

1 15 oz. can black beans
1 or 2 ears of fresh corn, or 1 cup frozen kernels
1/2 medium red onion, finely chopped
Salt and pepper to taste
2-3 medium plum tomatoes
3 tbs olive oil
1 heaping tbs coarsely chopped fresh cilantro
a few dashes tabasco sauce
2 tbs red wine vinegar
2 tbs lime juice
1/2 medium ripe avocado
1 wedge of lime

In a serving bowl, mix the beans with corn and onions. Season with salt and pepper. Add the tomatoes and olive oil and stir to combine. Add one tbs cilantro and then the tabasco, vinegar and lime juice. Stir gently to mix. The avocado last and stir again. Let stand 30 minutes to a hour before serving to allow the flavors to blend. Stir before serving and garnish with more cilantro and lime wedge.

Refried Black Beans (V) (Adapted from "12 Best Foods Cookbook" by Dana Jacobi)

1 15 oz. can black beans
1 tsp canola or olive oil
1/2 tsp ground cumin
2 tsp Mexican oregano

Heat the oil in a non-stick pan. Add the beans the pan and stir to quote the beans. Add the cumin and oregano and mash with a fork for one minute, until the beans are creamy. Mash to the consistently you prefer. Season to taste with salt and pepper.

Black Bean Pancakes with Sour Cream, Red Peppers and Cilantro (V) (Adapted from The Versatile Grain and the Elegant Bean)

1 15 oz. can black beans
1 tbs tomato paste
1 tbs finely chopped red onion
1/2 c fine bread crumbs
1/2 roasted jalapeno pepper, finely minced
1/2 tsp ground cumin
1/4 tsp dried oregano
1 tsp. vinegar
1 egg, lightly beaten
Salt and pepper to taste
3 tbs yellow cornmeal
oil for frying
sour cream
finely chopped red pepper
Cilantro leaves

Process the beans in the bowl of a food processor until coarsely chopped. Scrape into a large mixing bowl and add all the remaining ingredients except cornmeal, red pepper, sour cream and cilantro.

Combine well and divide it into six parts. Place cornmeal on waxed paper. Form mixture into oval cakes and dip in the cornmeal to coat lightly on both sides.

Hear only enough to cover the bottom of a large iron skillet. When oil is hot, carefully lift pancakes and slide them into the pan. Fry 2 to 3 minutes per side. Drain on paper towels. Serve topped with sour cream, red pepper and cilantro.

Here are some additional recipes from the show :

Black Bean Brownies (V) (Adapted from The Brilliant Bean)

1 cup cooked or canned black beans
4 squares of unsweetened chocolate
1/2 lb. unsalted butter
2 cups sugar
4 eggs
2 tbs instant espresso powder
1 cup chopped walnuts

Preheat oven to 170 C/ 350 F/ Gas mark 5

In a small saucepan on lowest possible heat, melt the chocolate with the butter. In a mixer, beat the eggs into the sugar, one at a time. Add the chocolate mixture and beat until well combined. Beat in the bean puree and the instant espresso powder. Fold in the walnuts with a spatula. Pour and scrape the batter into a buttered baking dish and smooth the top. Bake for 45 minutes. Allow to cool completely in the pan before cutting in 1 1/2 inch by 2 inch bars.

Here is the shopping list for next week:

Next week, we are going to party on with Chex mix. Not the stuff you buy in the bag, but the stuff you make from scratch. This will let you add all kinds of interesting flavors. You need a box or two each of wheat chex, rice chex, oat chex, bran chex and corn chex, if you want to try all the recipes. I’d buy one box of each and then a second box of two of your favorites.  You’ll also need a bottle of Worcestershire sauce, two pounds of butter, and two cup of mixed salted nuts (from the bulk section), a bag of pretzels, preferable ones that are shaped into small pieces 12 oz bag of MnM’s, a pound of white chocolate, a bag of chocolate chips, a bag of butterscotch chips, ¼ cup walnut pieces, ½ cup dried apples (from the bulk section), some rolled oats, some honey, some brown sugar, 1/2 cup of raisins, 1 cup of roasted peanuts, chili powder, garlic powder, ½ c peanut butter and some powdered sugar.

Here is a list equipment you will need for next week:

 

This entry publishes the enhanced version of the podcast. Please see the entry immediately below this for recipes associated with this show.

Shownotes for #26 Rolling in Dough!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

This show features the spirited music of Beth Thornley, a singer/songwriter in LA. She has been compared to Beth Orton, Aimee Mann and Sheryl Crow, Beth’s sound has been called, “pop with modern rock wrapped in a package of addicting hooks." Her songs have been heard in many TV shows and films. Her debut album is available. Check out her webpage at the link in the shownotes.

Here is the lead recipe I describe in the show:

Refrigerated crescent dinner rolls are really puff pastry in a can. All of the recipes this week involve things to put on top of or inside this convenient puff pastry. The cans themselves come in different sizes. You can get very small cans with only four triangles of dough, large cans with eight, or cans of six triangles where the dough produces bigger rolls. I'm using cans of these so-called jumbo rolls for these recipes. If you use smaller ones, use your judgment about how to divide or combine them. This dough is very forgiving, but don't keep it in the refrigerator too long before using it. Respect the expiration date!

Refrigerator Fougasse

This is the French version of Italian focaccia. The bakery version of it is a flat bread that is topped with herbs, cheese and sometimes even savory fillings and then slashed or shaped in distinctive ways. There are many different ways to shape a fougasse as there are bakers making them. So here is mine.

1 can refrigerator crescent dinner rolls
1/2 c pitted and chopped imported black olives, left to drain on paper towels
1 tbs Italian herb mix
1 egg beaten

Preheat the over to high. Separate the triangles of crescent dinner rolls. Press two triangles together along their long edges. Roll the pressed triangles into a long rectangle. Cut the rectangle into three squares. Bake until golden brown, 16-19 minutes.

Greek style Cheese Pastries

1 can refrigerator crescent dinner rolls
1/2 c crumbled feta cheese
1/2 c finely shredded
1 egg beaten

Preheat the oven to medium heat (350 F/170 C). Separate the triangles of crescent dinner rolls. Press two triangles together along their long edges. Roll the pressed triangles into a long rectangle. Cut the rectangle into three squares. Bake until golden brown, 16-19 minutes.

Majorcan Salami Pastries

These treats come from the island of Majorca. Sporessata is a salami that is made from the pressed pork. The mild version is sweet and salty at the same time with a good deal of fat marbled through it. The spicy version is firey and salty. Choose whichever taste you prefer for this dish. Have the deli slice it thin for you. If you can't find soprassata, any dry salami will do. Bake until golden brown, 16-19 minutes.

1 can refrigerator crescent dinner rolls
9 thin slices of sopressata

Preheat the oven to medium heat (350 F/170 C). Separate the triangles of crescent dinner rolls. Press two triangles together along their long edges. Roll the pressed triangles into a long rectangle. Cut the rectangle into three squares. Arrange the 9 squares on a parchment lined baking sheet. Top each square with a slice of spressata. Bake until golden brown, 16-19 minutes.

Allumettes au Roquefort

Roquefort cheese and walnuts combine in the filling of these pastries. This is quick and tastes great.

1 can refrigerator crescent dinner rolls
1/2 c of roquefort, gorgonzola, or blue cheese, mashed with a fork
2 tbs chopped walnuts
1 tbs fresh chopped parsley leaves
black pepper to taste
1 tbs heavy cream
1 egg, beaten

Preheat the oven to medium heat (350 F/170 C). Separate the triangles of crescent dinner rolls. Press two triangles together along their long edges. Roll the pressed triangles into a long rectangle. Cut the rectangle into three squares. Bake until golden brown, 16-19 minutes.

Here is the shopping list for next week:

Next week, I’m going into my pantry and taking a can of black beans off the shelf. You’ll need a few 15 oz cans of black beans. In addition, you’ll need a red onion, an ear or two of fresh corn, or the frozen version, some plum tomatoes, a lime or two, a ripe avocado, some ground cumin, some dried oregano, a fresh jalapeno, some cornmeal, some sour cream, a red pepper, fresh cilantro, butter, unsweetened chocolate, instant espresso powder, and chopped walnuts.

 

Shownotes for #25 It's good enough for Robbie Burns!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

The recipes here are about hour. The optional recipe at the end take 90 minutes. These are longer than usual, but very good.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

In keeping with the shows Scottish theme, I found this wonderful rendition of Auld Lang Syne by Friction Bailey. The band's founding members, Steve and Joy Guiles, live in Southern California. Their music has been compared to 10,000 Maniacs, Innocence Mission, Over the Rhine, and Sixpence None The Richer. Steve recorded the majority of the instruments (bass, guitars, dulcimer, casio keyboard, piano, harmonicas, and percussion) in his own John Cash Studios.

Warm Oatcakes with Smoked Salmon and Scrambled Eggs (V)(Adapted from Shiela Macrae's "Traditional Scottish Cookery")

Oatcakes:

450g (1lb) cooked Oatmeal, any variety.
225g (8oz) plain flour
110g (4oz) margarine
5 tbsp lukewarm water
1 tbsp brown sugar
1 tsp bicarbonate of soda
1 tsp salt

Preheat oven to 190ºC/ 375ºF/ Gas 5

One cup of rolled or steel-cut oats will yield the pound of oatmeal cooked.

Sift the flour, salt and bicarbonate of soda. Mix in the sugar and oatmeal and bind with the melted margarine and water.

Work the dough on a floured board or mat until it is soft and pliable, adding more flour as needed. Freshly-made oatmeal is quite moist, while oatmeal that has cooled for hours is drier. For this reason, the total amount of flour you need will vary. The dough nis ready when it does not stick to the well-floured board. Roll the dough out to a thickness of about 6mm (1/4 in), making sure it does not stick. If so, add morte flour. Cut it out into 5cm (2" rounds). Place them on a greased baking tray and bake for 20 minutes. As soon as you take them from the oven, start preparing your scrambled eggs.

Scrambled Eggs:

Allow two eggs and ½ tablespoon of milk per person, beaten together with some salt and pepper. Pour into a non-stick pan in which you have melted a knob of butter, and cook the eggs over a gentle heat for 2-3 minutes, stirring all the time, until the eggs are cooked.

To serve, spoon the scrambled eggs on top of the warm oatcakes, and serve with slices of Scottish Smoked Salmon. Leftover oatcakes can be stored in an airtight container, and are delicious with cheese, jam, and of course, Nutella!.

Boyndie Broth (V/C)(Oatmeal Soup; adapted from Hamlyn's of Scotland's website)

A very nexpensive, velvety and elegant soup which is quickly and easily prepared. It is just the thing for someone trying to stretch their food budget. Adding some smoked haddock or smoked salmon makes a complete meal.

50g (2oz) Scottish-style Oats (steel cut)
1 chopped onion
1 large carrot grated
2 tablespoons butter
550ml (1 pint) chicken or vegetable stock
550ml (1 pint) milk
Salt and white pepper
Chopped chives or parsley
Cream for finishing (optional)

Melt butter in a large pan over a low heat. Add onions and carrot and cook gently until soft. Add oats to pan and cook for about four minutes, stirring frequently. Add stock and bring to the boil. Simmer for 25 minutes. Add milk and heat through. Season to taste. Add chives or parsley, and a little cream if desired.

The above makes a thick broth - use less oats and more stock if you prefer a thinner soup.

Mince Collops (C)(Adapted from Sheila Macrae's "Traditional Scottish Cookery")

1 lb very lean ground beef, ground steak, or even ground lamb
1 medium onion, cut in half
1 tbs oatmeal
1 1/4 cup beef stock
4 sliced toasted Whole Wheat bread
4 Poached Eggs
8 slices of crisp bacon
4 halves grilled tomatoes

Saute the ground beef in as little oil as possible in non-stick skillet until well browned. Add the onion, cut side down and the oatmeal. pour ion enough stock almost to cover the meat. Bring to a boil, then simmer for 45-60 minutes. Discard the onion.

Serve spoonfuls of the collops on the toast, topped with a poached egg, a grilled tomato, and two slices of bacon.

Here's an additional recipe, not included in ther show:

Cranachan with Raspberries (V)(adapted from "12 Best Foods Cookbook" by Dana Jacobi)

Oatmeal made from 1/2 c steel-cut oats and 1 c fresh buttermilk
1 c heavy cream
2 tbs sugar, honey, brown rice syrup or Splenda
1 tbs Scotch whiskey
1/2 c toasted Walnuts, chopped
1 c fresh raspberries

Whip[ the cream until it is thick, but not stiff. Add the sweetener, a tablespoon at a time, continuing to beat until the cream is stiff, but not dry looking. Using a spatula, mix in the Scotch whiskey, then the walnuts, then the oatmeal. This can be done 24 hours ahead and refrigerated, tightly covered.

To sxerve, place a few raspberries in the bottom of a footed desert dish or clear glass bowl. Top with the oatmeal cream. Sprinkle on a few more berries. Serve chilled.

Here is the shopping list for next week:

Next week, I going to take another can of biscuit dough out to refrigerator and show you new things to do with it. This time, we’ll use crescent dinner rolls. So pick up a couple of cans. You’ll need some eggs, some black olives, an Italian herb mix blend, some feta cheese, either some Greek kaskaval cheese or parmesan, some thinly sliced sopressata salami, or any unsmoked salami, some roquefort, gorganzola, or blue cheese, some fresh parsley and a few tablespoons of heavy cream. That’s it! I know Kaskaval and sopressata are a stretch, but you may have a Greek deli where you can find the cheese, in which case, buy the feta there too, and ask for the imported, Greek-style. It’s less salty. Or you may have an Italian deli where you can find the salami. Otherwise, you can use parmesan and ordinary salami.

 

This entry publishes the enhanced version of the show. For recipes, see the entry immediately below this one.

Shownotes for #24 Nutella Forever and Ever!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

This week I'm featuring Waste Another Night by My Little Radio. These twenty-something’s have channeled their energy, heart and emotion, and emerged onto the North American music scene a blend of melodic rock infused with snap beats and metal undertones. Their website is currently unavailable, but they do have a new album coming out in June.

Here is the lead recipe I describe in the show:

Nutella is a spread made of sugar, vegetable oils, hazelnuts, lean cocoa, lactaide, powdered skim milk, milk proteins, emulsion, soy and "aromas".

There is a great site for nutella receipes on recipegoldmine. I've pulled some of my favorites for snacking here. Many other recipes exist, including more elaborate desserts that take longer than an hour.

Recipes need editing.

Chocolate-Hazelnut Soup

6 servings

4 cups light cream 6 ounces sweet chocolate 1/3 cup granulated sugar 1/2 cup Nutella 4 egg yolks 1/2 cup heavy cream, whipped, for topping 1/2 cup flaked, toasted hazelnuts, for topping

Combine cream, chocolate, sugar and Nutella in saucepan over medium heat, stirring until chocolate and Nutella have melted.

Thoroughly beat egg yolks. Stir in 1/2 cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes.

Serve hot or cold, garnished with whipped cream and nuts.

Banana Hazelnut Empanadas

1 large, ripe banana, peeled and cut into 1/4-inch cubes 1 cup Nutella hazelnut spread 2 refrigerated 9-inch pie crusts or favorite from-scratch pie dough (enough for two 9-inch pie crusts) 2 tablespoons water (for brushing) 2 tablespoons granulated sugar Cinnamon ice cream or whipped cream, for serving (optional)

Preheat oven to 350 F or Medium High.

In small bowl, mix banana and Nutella until combined (it will thicken and become stiff). Set aside.

Divide dough in half. Roll out each half to a 14 x 8-inch rectangle, 1/4-inch thick. Using square or round 3-inch cookie cutter, cut out 8 pieces per half. Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout. Brush outer perimeter with water and fold dough to make a closed pocket. Pinch edges together with fork. Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes. (The empanadas can be made up to this point and frozen for 3 months.)

Bake empanadas until golden, about 20 minutes.

Serve warm with cinnamon ice cream or whipped cream, if desired.

Servings: 16; serving size: 2 pieces

Gourmet S'Mores

1 jar Nutella 1 bag Famous Amos Chocolate Chip Cookies 1 bag marshmallows

Spread thick layer of Nutella on one cookie. Carefully toast a marshmallow and place on top of the Nutella. Spread the marshmallow almost to the edges. Cover with a second cookie to form a sandwich.

Nutella Nutty Shredded Wheat

Source: Nutella recipe booklet

1/2 cup Nutella 4 tablespoons unsalted butter 1/4 cup honey 1/4 cup light brown sugar 1 teaspoon cinnamon 2 tablespoons hot water 6 large shredded wheat biscuits, broken up 1 cup hazelnuts 1 cup coconut flakes 1 cup pecans 1 cup walnuts 1 cup golden raisins

Preheat oven to 300 degrees F.

Boil Nutella, butter, honey, brown sugar, cinnamon, and water for 5 minutes.

Put remaining ingredients in a bowl and pour the Nutella mixture over it, tossing to coat completely. Spread in a thin layer on a greased sheet pan lined with foil. Bake for 30 minutes or until caramelized.

Cool completely and break into small pieces. Store in an airtight container.

Nutella Super Smoothie

1/2 cup Nutella 1 pint low-fat vanilla yogurt 1 cup skim milk 1 pint mixed fruit, frozen 1 banana, cut into 1-inch pieces Shaved chocolate, fresh berries or whipped cream, for garnish (optional)

Put Nutella, yogurt, skim milk, frozen mixed fruit and banana in a blender and puree for 2 minutes or until smooth. Pour in serving containers and garnish with shaved chocolate, fresh berries or whipped cream, if desired.

Makes 4 generous or 8 small servings.

Ideas from the official Nutella website:

Just do it.... * Nutella on Vanilla Ice Cream with crumpled up Club Crackers, Peanut Butter, and sliced bananas. * Nutella, mascarpone and tiny sweet and sour onions * Nutella and salami! * Nutella with Crepes

Here is the shopping list for next week:

Next week I'm going to give you snack ideas from Scotland. This the first in what I hope will be a series of shows that explore the snack possibilities of different national traditions. You will get to use some more of the oatmeal you bought for show #23. In addition, if you can find steel cut, Scottish or pinhead oatmeal, that’s even better. You’ll need an onion, a carrot, some fresh parsley, and some chicken stock. You’ll also need some butter, some brown sugar, some bicarbonate of soda (aka baking soda), some fresh eggs and, if you can afford it, a little smoked salmon slices. Finally, for next week’s optional recipe, a wonderful brunch dish, you’ll need some fresh eggs, some sliced bacon, some very lean ground meat, some beef stock, some whole wheat bread, two fresh tomatoes, and a medium sized onion.