Ina Paarman | Sweet Potato Crisps
Make your own healthy crisps. Not only is it a big saving, but sweet potato is good for you as well. The secret is to slice the vegetables very thinly, almost ‘see through’.
Ina Paarman | Fresh Sweetcorn Fritters
A great tradition, straight from the South African farm kitchen. Rave reviews all round! This will become one of your all-time favourite traditional South African treats.
Ina Paarman | Savoury Tartlets with Olive Oil Pastry
This crispy olive oil pastry offers a cholesterol free alternative to regular pastry. Adjust the oven rack to the middle position. Preheat oven to 200°C. Cut pastry rounds with a biscuit cutter (6 cm, in diameter) to fill 3 mini muffin pans. Press pastry circles into pans to fit snugly. Prick bottoms lightly with the prongs of a fork. Refrigerate for 30 minutes. Bake blind for ±10-15 minutes.
Ina Paarman | Snack Size Boboties
These tiny intensely flavoured traditional boboties are always a hit! We baked them in mini muffin pans or for bigger snacks use regular muffin pans. Beg, borrow or steal pans from your friends, we had six pans and it really simplified the baking.
Ina Paarman | Tortilla Bites
Tortilla or potato pancakes are the most popular appetiser served in Spanish bars. They can be made in advance and served at room temperature or reheated. I've baked them in a muffin pan.
Ina Paarman | Sweet-Salty Roasted Nuts
There are all kinds of tricky recipes for glazed nuts that involve deep-frying. We’ve come up with a simple way to make them in the oven. The secret is the egg white, which helps the seasoning and sugar to adhere and adds an attractive glazed finish. Serve as a cocktail, snack or tossed into salads
Ina Paarman | Honey Roasted Nuts and Pretzels
One of those ‘sort of’ healthy snacks that you cannot stop eating. Store in the freezer for maximum freshness if making in advance.