Rye crisps with fresh vegetables and cottage cheese

Guess what, I'm on holiday again. Last week was very hectic, busy, full of work etc., but now I can have a little break. I'm visiting my family in Finland, so it's a suitable time to post about rye crisp canapés. I made them with different vegetables and cottage cheese. These were very nice spring snacks, yet somewhat filling thanks to cottage cheese and rye.

These are the ingredients I used:

Rye crisps

Baby plum tomatoes

Cucumber

Radishes

Fresh basil

Cottage cheese

Salt + ground black pepper

I'm buying the rice crisps in Finland whenever I'm on holiday, but you can maybe get similar products where ever you live.

To make the canapés I just chopped baby plum tomatoes, cucumber, radishes and fresh basil into small cubes and filled some rye crisps with them and cottage cheese. 

Have a nice week!

Your VegHog

Rye crisp canapés

Yesterday I wrote a post of my rye whisky and rye gin tasting and the company behind these wonderful products, the Kyrö Distillery Company. These are the canapés I enjoyed during the tasting and still didn't have a rye overkill yet.

It's always nice to make colourful canapés to serve, and these are quite effortless to make. You can put any of your favourite vegetables and cheeses on them. Soft cheese always gives quite a nice and fresh contrast to these.

Ingredients

Rye crisps – Rye crisps can be obtained in well stocked supermarkets and health food shops or online. You might not get exactly the same ones as I had, but any thin rye crisp bread is good.

Olives – Olives are always a nice addition to a canapé serving.

Here are the different sorts I made.

Tomato and basil crisps:

Small tomatoes ( I used my own produce, Tomato Tigerella)

Fresh basil leaves

Chilli cheddar

Radish crisps:

Radishes

Plain soft cheese

Sea salt

Cucumber crisps:

Cucumber

Plain soft cheese

Chilli flakes

Pepper crisps:

Baby peppers

Olive oil (for roasting)

Smoky cheddar

There wasn't much preparation needed, mainly just chopping and filling. Fill the crisps just before serving as depending on the filling, the crisp can get soggy quickly.

The only thing that required a bit more cooking were the roasted baby peppers. Brush them with olive oil to get them extremely sweet, yet smoky. About 30 minutes roasting time is needed for these.

Serve these canapés at a party or just during a cosy film night. What are your favourite fillings for these?

Have further a nice week!

Your VegHog

Parsnip crisps

Different vegetable crisps have started appearing in the supermarkets, so I thought I'd try to make some myself. I decided to use parsnips and would like to suggest you to try parsnip crisps as an alternative to potato crisps. I find that parsnip's taste is very nice for snacking. You'll get a sweet and salty mix with these.

You won't be needing much:

Parnips

Olive oil

Sea salt

I used 5 small parsnips to get a nice medium bowl full of crisps but if you'll use the bigger ones, 2 of them will be enough, obviously depending on how many you want to make. Mine were quite small in the end but I preferred them that way. You can cut them into different shapes as well, make them for example lengthy and make a spiral before roasting.

Wash the parsnips. There's no need to peel them but you might want to remove any less nice bits with a knife. Cut them into thin slices. A cheese slicer is good for this or you can just cut them with a sharp knife.

Pour olive oil into a bowl. Give the parsnip slices a bath in there, so that they get greased from both sides. Then place them on a baking tray or an oven dish next to eachother. Ideally there should be no touching between them. Sprinkle sea salt over them aiming that each one will catch a few salt flakes.

Roast at about 200 C until they are crispy and golden brown around the edges. Lower the oven temperature if the crisps are starting to burn.

Tap the excess oil off with some kitchen roll and you're good to snack.

Stay hungry!

Your VegHog