Thursday, 2 June 2016

2 tasty lunchtime snacks for the girl on the go


   Nobody likes bland food, right? We all love a bit of flavour - me, particularly so. I adore a good slather of rich, salty butter here, some tangy American mustard there, and a drizzle of ranch dressing all over, but I like it even more when my favourite flavours come together to create an infusion that'll liven up any dish.

   Recently, my favourite condiment to pair with my lunchtime snacks has been Lurpak's new Infusions range*. These little boxes of goodness feature Lurpak butter combined with a variety of flavours: Chilli & Lime, a zingy number with an intense bite; Sea Salt & Pink Peppercorn, a very savoury and subtly peppery flavour; and my favourite, Smoked Chipotle, a super smokey, meaty, creamy flavour (if I had to pick one thing to spread on my sandwiches for the rest of my life, this might just be it).

   Slather these onto some rye crispbread, toasted tiger bread or some wholemeal tortilla wraps along with your favourite toppings for a super tasty snack, or follow my two recipes below!


NOT YOUR AVERAGE CRISPBREADS

Ingredients:

Lurpak Infusions Chilli & Lime
Lurpak Infusions Smoked Chipotle 
Lurpak Infusions Sea Salt & Pink Peppercorn
Smoked Salmon
Coriander
Salami (or your favourite cured meats)
Courgette
Rye Crispbread

Method:

1) Take three rye crispbreads (or however many you can eat) and spread a different Lurpak Infusions flavour on each one.

2) Place on your toppings to match each flavour: smoked salmon and coriander with Chilli & Lime; salami with Smoked Chipotle; and sliced courgette with Sea Salt & Pink Peppercorn.

3) Enjoy!

***

GRILLED CHEESE, ARTICHOKE & SUNDRIED TOMATO PANINI WITH LURPAK SPREADABLE INFUSIONS SEA SALT & PINK PEPPERCORN


Ingredients:

1 freshly baked panini
20g Edam cheese, grated
15g Parmesan cheese, grated
3-4 Artichoke hearts (bottled in olive oil), drained
20g Sundried tomatoes
Sprig of fresh basil/flat leaf parsley
Lurpak® Spreadable Infusions Sea Salt & Pink Peppercorn

Method:

1) Mix the grated Edam cheese with the Parmesan cheese. Quarter the drained artichoke
hearts and sundried tomatoes, mix with the cheese and a sprig of fresh basil or flat-leaf
parsley. 

2) Spread the panini generously with Lurpak Infusions Sea Salt & Pink Peppercorn, top with grated cheese, artichoke and fresh tomato mixture and bake at 180 degrees Celsius until golden.

* Gifted for review
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