Fingerfood + best spice mix for fries in the world

Even if I’m relatively impartial towards soccer:

These World Cup snacks are wonderful for every day, as a snack, in the evening on the patio with a glass of wine or in the company of friends – because they are easily and quickly prepared and don’t require any fancy ingredients.

You might know some of them already, but it’s worth it just for the best home-made fries spice mix alone:

You definitely have to try it!

Everything is served on environmentally-friendly, disposable wooden flatware.

It’s not only lovely to look at, but it is made of wood from controlled and sustainable forestries.

Ideal also for birthday parties, weddings and parties!

Sweet potato fries with 2 dips

potatoes

sweet potatoes

sea salt

olive oil

sesame seeds

spice mix for fries

Peel potatoes and sweet potatoes and cut into long, thin strips and distribute each type on its own cookie sheet.

Dribble some olive oil onto the potato slices, add salt; mix the sweet potato fries with oil, sea salt and sesame seeds, then bake in the oven at approx. 425°F (convection oven) until golden brown (about 20 to 30 minutes).  

If you like you can also deep fat fry the fries.

Place the potatoes into a bowl after baking them and mix with plenty of spice mix, mix well.

Best spice mix for fries in the world

Makes about 3.5 oz.:


2 ½ Tbsp hot paprika, 

4 tsp iodized salt, 


2 ½ tsp dried onions, 

1 tsp sugar, 

1 tsp dried parsley, 

1 tsp potato starch, 

1 tsp garlic powder, 

½ tsp ground coriander, 

½ tsp curry powder, 

½ tsp ground pepper, black

Mix all ingredients, then grind in a mixer.





Mango-Tomato-Dip


1 mango

1 tomato

1 lime

1 Tbsp sugar

apple cider vinegar


Peel the mango, purée 1/3 of the mango and dice the rest.  

Also dice the tomato and mix with the mango purée and the mango pieces.  

Add the juice of half a lime, the sugar and, if desired, a little bit of apple cider vinegar.

If you like it spicy, you may cut a jalapeno pepper into very small pieces and add it.  

Allow ingredients to come together and add a little coriander or other herbs, if desired.

Chili-Mayonnaise


mayonnaise

hot chili sauce (e.g. Tabasco or another chili sauce of your choice)

jalapeno pepper

tomato paste

1Tbsp lime juice

sea salt


It is hard to give exact measurements for this recipe, as not everybody likes (and can handle) the same amount of spiciness. 

Just mix the mayonnaise with a bit of chili sauce, some freshly chopped jalapeno pepper, lime juice and sea salt – all the while adjusting the amounts to the desired degree of spiciness.

In order to achieve a reddish hue you can add a bit of tomato paste.  

Glazed carrots

The dark-hued carrots at the market were just TOO pretty not to take them home!

They simply get rinsed and not peeled – for their preparation I was inspired by this very simple recipe from the blog “Krautkopf”, thank you so much!

1 bunch of tender carrots, 

4 Tbsp extra virgin olive oil, 

2 Tbsp balsamic vinegar, 

1 Tbsp honey, 

sea salt, pepper.


Rinse carrots and distribute on a cookie sheet. For the dressing mix olive oil, balsamic vinegar, honey, salt and pepper and dribble over the vegetables. Then put carrots into the oven at 350°F (conventional oven) for about 30 to 40 minutes.

Chicken kabobs with bacon and prunes

These are gobbled up at our house within minutes – the chicken stays moist thanks to the bacon and doesn’t dry out.

1 chicken breast

prunes

bacon strips


Cut chicken breast into medium-sized cubes, add salt and pepper, then wrap bacon around them.  

Skewer the chicken pieces, alternating with the prunes and sauté in a frying pan, so the bacon gets nice and crisp.

We drink home-made rhubarb lemonade with the chicken kabobs – the season is nearly over, so make sure to enjoy it still, but hurry!

The recipe is HERE.

Cole slaw

This raw food salad is known as "Surówka" in Poland, and is available in many different variations: every family prepares it a little differently.

It tastes fresh, crunchy, is full of vitamins and matches all barbecue dishes perfectly or serves just as a snack – my kids love it a lot.

It will turn out particularly well made of tender cabbage with its outer leaves still green, tender and quite soft – it is in season right now, so definitely try it!

I use sweetheart (or pointed) cabbage for this.

1 sweetheart cabbage

2-3 carrots

1/2 can of corn

Dressing:

4 Tbsp lemon juice

5 Tbsp olive oil

1/2 Tbsp sugar

salt

pepper

Cut the cabbage into very thin ribbons – the thinner they are the better the salad will be.

Then peel the carrot and either chop it very finely or grate it.

Add the corn.

Mix the ingredients for the dressing and add to the salad, mix.

Disposable wooden flatware:

cones: HERE

small boats: HERE

Additionally available: small bowls (HERE) and very sturdy bamboo plates (HERE).

The quilted mason jars are HERE.

Everything at Blueboxtree.

Love

Joanna

p.s. thanks for your comments on the Insider Jokes Post, I even read them out loud to my children and we had a good laugh.

This morning Noelle had the Liebesbotschaft cashmere cardigan in her hand:

"May I wear this to school?”

Me: "No."

Noelle: "But WHY not?”

Me:”Because…um…because I have a temperature.”

Know what I mean. 

This post was translated by Ginnell Studio.