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Snack + Vegetable recipes (94)

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Ants on a Log

Recipe by: Michele O'Sullivan

Reviews(5)

This is a fun and healthy snack that kids can make.

Apple Carrot Muffins

Recipe by: Krista B

Reviews(1)

This recipe uses egg whites to keep the fat content low. You can find 500g cartons of liquid egg white at alot of supermarkets now, but you can of course use whole eggs if you prefer.

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Artichoke and Crab Spread

Recipe by: Joanne

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I bought a similar spread at the supermarket awhile back, and I thought that I could do it better and cheaper myself. I use tinned artichoke hearts, though you can buy fresh artichokes and cook them yourself.

Artichoke and Roasted Red Pepper Dip

Recipe by: Eileen

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A hot dip that is sure to impress the next time you feed a crowd. Perfect served with crackers or crusty bread.

Artichoke Bruschetta

Recipe by: ROXANNEBLESH

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Perfect for serving with rosé or a crisp white wine, this is a great alternative topping for bruschetta.

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Artichoke crostini

Recipe by: Maggie Pannell

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Enjoy these classic Italian toasts with drinks before dinner or as a starter. Using bottled artichokes means you can enjoy them all year round.

Artichoke Salsa

Recipe by: Julie Dumford

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A wonderful, light salsa recipe given to me by a friend who claims she can't cook! Serve with tortilla crisps, or as an accompaniment to chargrilled chicken.

Aubergine Caviar

Recipe by: Bertha Mann

Reviews(1)

A Mediterranean dip of sweet grilled aubergine accented with onion, olive oil and dill. You can adjust the seasonings to your liking.

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Aubergine Crisps

Recipe by: Michele O'Sullivan

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Makes crunchy aubergine crisps, perfect for a tasty snack or party nibbles.

Aubergine dip

Recipe by: Brenda Houghton

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Roasting the aubergine gives this moutabal as it is known in the Lebanon, or baba ganoush, as it is known in Egypt, its mellow flavour.

Avocado Party Dip

Recipe by: BOBSTH

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This is a wonderful, yet simple, guacamole recipe. Perfect when you need nibbles to serve at the last minute. Serve with tortilla chips.

Avocado Tortilla Wraps

Recipe by: VALKARYN

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This is a light starter or snack that gets its kick from jalapeno chillies. Finely chop the jalapenos and sprinkle them over the tortillas to taste.

Avocado, Tomato and Olive Spread

Recipe by: HICKEY

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This is a recipe I love to make when having a Mexican fiesta. It is basically a dip, but can also be used as a filling for tacos and tortilla wraps.

Baked mixed mushrooms with ciabatta

Recipe by: Brenda Houghton

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A mix of olive oil, garlic and rosemary releases a wonderful Mediterranean aroma while the mushrooms are cooking.

Basil Roui

Recipe by: CSANDST1

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Pronounced "Basil Roo-ee", this delicious dish is the perfect summer starter. Basil and tomatoes are seasoned with green chilli, garlic and sea salt. Serve with toasted baguette slices or pitta wedges.

Best Guacamole

Recipe by: PHLOX

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The trick to great guacamole is - of course - good avocados. Make sure your avocados are ripe, and the Haas variety is always best. Serve this dip with tortilla crisps or an array of fresh vegetables.

Black Eyed Bean Salsa

Recipe by: Gabrielle

Reviews(3)

Speed up the process by using a tin of black eyed beans, if you prefer. This tastes best served at room temperature. It makes a wonderful dip for tortilla crisps, or served on top of toasted ciabatta bread.

Black olive tapenade

Recipe by: Jan Cutler

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Use this quick tapenade to top bread or fish.

Champ cakes with cherry tomato dressing

Recipe by: Chrissie Lloyd

Reviews(1)

Champ is an Irish dish of mashed potatoes and leeks, and here the tomato dressing adds colour as well as vitamins. Potatoes, in this dish unpeeled, contain their best source of fibre and nutrients in and just under the skin.

Chocolate Courgette Fairy Cakes with Chocolate Icing

Recipe by: jen

Reviews(5)

Chocolate and courgette fairy cakes with nuts - what could be better? Children will never know they're eating anything but chocolate. Use pecans in place of walnuts if you like.