Canned Snacks For The New Year

Canned exotic fruits, vegetables and fish are an excellent option for preparations, moreover, they are budget-friendly.

Canned exotic fruits, vegetables and fish are an excellent option for preparations, moreover, they are budget-friendly. And before the New Year, canned food is a lifesaver! They can be bought in advance, stored for a long time, and there are countless options for using them in dishes.

We offer recipes for original canned snacks for the New Year.

 

1. Sandwiches with tuna pate and pickles

Ingredients:

canned tuna - 300-350 g; onion - 2 heads; garlic - 4-5 cloves; ground nutmeg - 1/2 tsp; olive or vegetable oil - 50 ml; pickled cucumbers - 5-6 pcs.; baguette; salt, pepper to taste.

We transfer canned tuna without oil (or juice) to a baking sheet, add peeled whole cloves of garlic to it, cover with foil and send it to an oven preheated to 180 degrees for 10 minutes.

In parallel, over low heat with the addition of vegetable / olive oil, fry finely chopped onions and pickles until golden, season with pepper.

Cut the baguette into portioned pieces and fry each on both sides in a dry frying pan for 2-3 minutes. After we shift the tuna and garlic into a blender, add butter, pepper, nutmeg, grind well to a paste. We mix the resulting mass with pickles and onions, spread on a baguette and decorate with parsley. Salt can not be used, because the cucumbers are salty.

2. Tartlets with canned beans in garlic sauce

 

Ingredients:

canned beans - 300-400 g; medium-sized tartlets - 8-10 pcs; garlic - 4-5 cloves; processed cheese - 100 g; cream - 100 ml; spinach - 50-70 g; salt, pepper to taste.

Pour the cream into a deep saucepan, put on a slow fire and bring to a boil. When the cream boils, we begin to knead the cream cheese in portions so that there is no clot. Next, squeeze the garlic into the same mass, add finely chopped spinach, salt and pepper. Cook the sauce over low heat under the lid for 7-10 minutes.

We wash the canned beans, it will be enough once. After that, we put the beans in each tartlet, pour the resulting sauce on top with a tablespoon to the brim.

Sprinkle the appetizer with dill and send it to the oven preheated to 200 degrees for 10 minutes.

3. Vegetable roll with canned corn, peas and carrots in Korean

 

Ingredients:

pita; canned corn - 100 g; canned peas - 100g; carrot; bulb; carrots in Korean - 100 g; mayonnaise - 30 ml; mustard ready - 30 g; salt, pepper to taste.

We rub the carrots on a coarse grater, cut the onion into small cubes. We shift the vegetables to a pan with oil along with canned corn, add salt, pepper and fry until golden brown.

We wash the peas under running water and mix with Korean carrots. Mix mayonnaise with mustard and grease pita bread. On it we spread the fried vegetables, carrots and peas. We turn the roll, wrap it with cling film, send it to the refrigerator for 1 hour to soak. Slice before serving.

4. Sweet snack of canned pineapple, mango puree and cream cheese

 

Ingredients:

puff pastry - 250 g; canned pineapples - 100 g; canned mango puree - 100 g; cream cheese - 100 g; pine nuts or other nuts.

We roll out puff pastry, cut circles of the same size (under the form for muffins or tartlets). We grease the forms with butter, put the dough in them and send them to the oven preheated to 200 degrees for 10 minutes to grab.

Mix canned mango puree with cream cheese (if desired, you can add powdered sugar). When the dough is browned, take it out of the oven, put the diced pineapples in them and pour over the mango-cream puree. Sprinkle with nuts on top, send to the oven for 5-7 minutes. The finished snack needs to be cooled and can be served at the table.

5. Fish roll with sprats, herbs and nuts

 

Ingredients:

pita; dill, cilantro - in a bunch; spinach - 50 g; sprats - 200-250 g; sour cream - 70 ml; canned capers - 1 tbsp. l.; walnuts - 100 g; salt, pepper - to taste.

Grind dill, spinach, cilantro and capers. Mix capers with sour cream, salt and pepper. Lubricate pita bread with the resulting sauce, put cooked greens on the sauce, whole sprats, sprinkle with chopped walnuts on top. We turn the roll. Let the appetizer soak for about 30 minutes, cut into portions and can be served at the table. Enjoy!