Dont just stick to tea and ‘pakoras when the rain clouds gather above your city. Add variety to your seasonal snack list, say experts.
Noah Barnes, Executive Chef at The Hungry Monkey, Naresh Guglani, Corporate Chef at Del Monte, and Neeraj Balasubramanian, Executive Chef at The Park, Visakhapatnam, suggest some snacking ideas.
* Tomato And Cheese Bruschetta:
Place sliced bread on a baking tray, drizzle extra virgin olive oil, chopped garlic and any dried spice available in the kitchen cabinet, bake till golden brown. Top with chopped tomatoes, cheese and chopped basil.
* Banana Prune And Chocolate Toasties:
Slice a few bananas, get some Del Monte Prunes, break a fruit and nut chocolate bar into small pieces and mix them. Apply butter on both sides of sliced bread or sliced brioche, fill the banana, prunes and chocolate mixture and make toasties in sandwich griller.
* Stuffed Mushrooms:
Mix breadcrumbs, chopped mushroom stems and grated Parmesan cheese with a table spoon of a pizza pasta sauce; stuff into mushroom caps, drizzle olive oil and bake at 400 degrees F for 30 minutes.