3 OF MY FAVORITE SNACKS! CHICKEN CORN, BEAR CLAW AND THE CHEESE SOUFFLE! Right in the comfort of your own kitchen. Yummy man. HERBS VANBEEKUM: ➤ VanBeekum ⇒ https://vanbeekumspecerijen.nl WEBSHOP: ➤Merch ⇒ http://bit.ly/etenmetnickshop (t-shirts, sweaters and more!) THE EATING WITH NICK COOKBOOK! ➤Bol.com ⇒ https://bit.ly/ETENMETNICKBOEK SOCIAL MEDIA: ➤Business Email ⇒ [email protected] ➤Instagram ⇒ http://bit.ly/etenmetnickinsta (@tickynoet) ➤TikTok ⇒ http://bit.ly/etenmetnicktiktok (@etenmetnick) Peanut sauce Ingredients 3 cloves garlic, finely chopped 2 tbsp sambal badjak 4 tbsp ketjap manis 50 ml vinegar 5 tbsp sugar 150 ml coconut milk 200 g peanut butter 1 Fry your garlic in a saucepan with 2 tbsp oil. Add your sambal together with your ketjap, vinegar, sugar and coconut milk and let it simmer. 2 Add your peanut butter and stir well with a whisk. Make sure your sauce does not burn and keep stirring until your sauce thickens. 3 Too thick? Add some coconut milk! Too thin? Add some peanut butter and let it thicken. 4 Yummy man. White dots Ingredients 500 g white patent flour 300 ml milk, lukewarm 10 g instant yeast 50 g butter, at room temperature 25 g caster sugar 10 g salt 1 tbsp sesame seeds 1 egg, beaten 3 tbsp butter, melted 1 Put all your ingredients in a mixer except your 50 grams of soft butter. Mix everything together and add your butter in stages. 2 Mix it into a nice dough ball and then divide it into 14 pieces and shape them into nice balls. Place them on a baking sheet with baking paper and cover them with a piece of foil that you have greased with oil. Let them rise for 25 minutes. 3 After 25 minutes, flatten the balls and shape them into balls again but shape them a little oval like a white dot. Then place them back on your baking paper and baking tray. Brush them with some beaten egg and let them rise for 1 hour and 20 minutes in a warm place. 4 Oven on cremation setting 230 and bake them nicely in about 10 minutes. When they come out of the oven, brush them with some melted butter and let them cool completely! 5 Ready for your snacks! Cheese soufflé Ingredients 4 slices of puff pastry 200 grams of young Gouda cheese, shaved into slices 2 eggs 100 gr breadcrumbs 1 liter of sunflower oil for frying 1 Make sure your puff pastry is not completely thawed but is still a bit firm. 2 Cut 2 slices of cheese in half and place them in the middle of your puff pastry and make sure there is 1/2 cm space on all sides. Brush the edges very lightly with a little water and fold it in half. 3 Press the edges very lightly with a fork and make a nice pattern! 4 Beat 2 eggs in a deep plate and make sure you have a plate full of breadcrumbs. 5 First drop your soufflé in your egg and make sure everything is covered in the egg. Now throw it in your breadcrumbs and make sure everything is covered. 6 Deep fry at 180 degrees for 3 minutes and your soufflé is ready! Chicken corn Ingredients 500 grams chicken fillet 1 tsp salt 1 tsp onion powder 1 tsp tsp garlic powder 1/2 tsp white pepper 25 g breadcrumbs 150 g cornflakes, crushed and in smaller pieces 100 g flour 2 eggs 1 Throw your chicken in a food processor and grind it completely fine to a meat paste. Throw in your onion powder, garlic powder, white pepper, salt qsw and breadcrumbs and mix it well. 2 Divide your chicken paste into balls of +/- 100 g each and roll them out to 16 cm long. 3 Get your panel station ready (plate of flour, 2 beaten eggs, plate of crushed cornflakes) 4 Roll your chicken sticks first in your flour, then in your egg and then through your cornflakes. 5 Put a deep fryer on cremation setting 180 and fry your chicken sticks for +/- 6 minutes until golden brown. Hogweed Ingredients 600 grams ground beef 50 ml full-fat milk 1 egg 3 rusks, crumbled 1 onion, grated 1/2 bunch of parsley, chopped 1 tsp salt 1 tsp black ground pepper 1 tsp fresh nutmeg 3 large onions 200 gr butter 1 Clean your 3 onions and cut them into 3 to 4 thick rings (+/- 1 cm thick) Chop the remaining onions finely and throw them in with the mince. 2 Add your egg, rusks, grated onion, milk, nutmeg and chopped parsley to your minced meat together with your salt and pepper. Mix this well together and form 4 nice meatballs. 3 Put a frying pan with 200 grams of butter and fry your balls until done and nicely colored. (+/- 20 min) Colored and done? Let your balls cool down and cut them into 4 thick slices. 4 Grab some skewers and now we're going to put the hogweed together! Rebuild your meatball on the late skewer but after each piece of meat you now add a piece of onion and you end up with a butt of your meatball. 5 Deep fry at 180 degrees and fry your claw for 3 to 4 minutes. 6 Cut a bun openly put your claw on it and top it off with your peanut sauce. #snack #snacks #snackbar