SUMMER SNACKS AND BITES WITH BIOCOP

Let’s face it, summer is here, which means that days are hot and the last thing you feel like doing is going near the electric cooktop. I have to confess I’m probably one of the few people who continue cooking in summer, either for fun or because of work. However, I do try to make recipes that are delicious but also quick and simple. Here’s one: summer snacks and bites with Biocop.

Biocop
This is a great idea for an appetizer, a big bowl full of Biocop spelt and sesame seed mini crackers, crudités and tzatziki, muhammara and guacamole dips. Super easy to prepare!

TZATZIKI

250 gr Greek yogurt

40 ml extra virgin olive oil

Two garlic cloves

One medium-sized cucumber

One tsp salt

One tsp vinegar

>>> Place the Greek yogurt in a bowl. Peel the garlic cloves, remove the germs, cut them in half and grate them using a garlic press over a mortar, add the salt. Mix until uniformly mixed.

Peel the cucumber and use a grater to grate it onto a soup plate. Then press the cucumber with your hands so it relases all of its juice. It is important to drain the cucumber before mixing it with the yogurt, so that your tzatziki does not end up being too liquid. Now put this in the bowl with the yogurt and add the garlic mix, the vinegar and the oil. Combine thoroughly and put inside the fridge. Add more salt if necessary.

Bites

MUHAMMARA

2 big red peppers

100 ml extra virgin olive oil

80 gr nuts

1 garlic clove

The juice of half a lemon

1 tbsp cumin powder

½ tbsp sweet paprika

½ tsp salt

>>> Wrap each pepper with aluminium foil and put inside oven at 180ºC for 30 minutes. Remove the skin and combine in a food processor. Roast the nuts for 5 minutes in a pan over medium heat. Add to the food processor and mix thoroughly.

GUACAMOLE

2 mature avocados

¼ of an onion

One jalapeño pepper

Some coriander branches

Salt

The squeezed juice of half a Mexican lemon or lime

A small tomato, chopped

Peel the avocados, remove the seed and place inside a bowl. Crush them with a fork. Chop the jalapeño pepper, onion, and coriander leaves. Add the rest of ingredients and mix. In many regions of Mexico you also add the chopped tomato, but if you decide to do this, its important that it doesn’t release too much juice.

If you are not going to eat it immediately, there’s a trick to prevent the avocado from browining: leave the avocado seed inside the bowl with the guacamole.