Top Snacks
Yangtze
Since 1977 the Yangtze has been regarded as Wellington's most celebrated and authentic Chinese restaurant with exquisite food, impeccable service and a comprehensive selection of fine wines and spirits.
Hours:
Lunch - Monday to Friday: 11:30am to 2:30pm
Weekends: Closed
Dinner - Monday to Sunday: 5:30pm to Late
All Day - Public Holidays: Closed
Contact:
Yangtze
Phone: 04 801 8883
Fax: 04 381 3381
Email: eagleyangtze@xtra.co.nz
Website: http://www.yangtze.co.nz/
Cheng's Chinese Restaurant
Decorated in authentic Chinese style, Cheng's Chinese Restaurant have been serving exquisite Chinese cuisine since 1992. With seatings for over 150 people, we are the perfect place for large banquets and parties. We also specialize in catering for tour buses and takeaways are most welcomed.
Facilities:
We can cater up to 150 diners simultaneously amidst our authentic Chinese furnishings. With a large range of tables available, planning small gatherings to large parties are a breeze. Our separate alcoves are also perfect for private functions.
Vegetable Spaghetti (Recipe by Annabel Karmel)
This never fails to impress! You can add a few chopped herbs if you like.
Ingredients:
- 1 large carrot peeled
- 1 large courgette, trimmed
- Butter or margarine for frying
Pare both the carrot and the courgette into long thin ribbons using a potato peeler. Melt a little butter or margarine in a frying pan and sauté the vegetable spaghetti for about three minutes. Serves 2.
Vege Chips with Chilli Dip (Recipe by Aria Farm)
Cook Aria Farm Vege Chips. Serve the chips on a plate with a small dish of Sweet Chilli Sauce and lettuce (big leafed) on plate. A very quick and filling snack.
Three blind mice on toast (Recipe by Annabel Karmel)
This fun snack looks like three blind mice hiding under a blanket.
Ingredients:
- 1 piece of brown bread
- Butter or margarine for spreading
- 6 cherry tomatoes
- 2 slices of cheese
- 6 curly pretzels or some cooked strands of spaghetti
Toast the bread and spread with butter or margarine, cut the toast in half. Cut a thin slice off the bottom of the tomatoes so they can stand up. Arrange 2 in a row on the edge of each piece of toast. Put the cheese slices on top of the tomatoes.
Mr Banana Face (Recipe by Annabel Karmel)
Rice cakes are popular with children. I think it is the texture they like. Combining a rice cake with this nutritious topping makes an amusing snack.
Ingredients:
- 1 rice cake
- Peanut butter, cream cheese or fromage frais
- Slices of banana
- 1 cherry tomato
- Raisins
Spread the rice cake with some peanut butter or cream cheese or fromage frais, arrange slices of banana for eyes, a cherry tomato for the nose and raisins for a smile. Makes 1 portion.
Lamb Chips and Avocado on Toast (Recipe by Aria Farm)
Cook Aria Farm lamb chips and toast to slices of vogel toast bread. Spread avocado on the toast thickly and then place the chips on top. Drizzle with lemon juice.
Fruity Kebabs (Recipe by Annabel Karmel)
Children love food on sticks and for special occasions you can dip the fruit into chocolate. If you are making several kebabs stick them into a large orange or grapefruit. Supervise young children as kebab sticks can be sharp. Make the kebabs from a selection of the following ingredients. Apples and bananas will need to be sprinkled with lemon juice to prevent them turning brown.
Ingredients:
Carrot and Pineapple Muffins (Recipe by Annabel Karmel)
These muffins are irresistible – they’re my family’s favourite snack and are always popular when children come over. They can be served plain or iced with cream cheese icing for special occasions.
Ingredients:
- 100g plain flour
- 100g plain wholemeal flour
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 175 ml vegetable oil
- 90g castor sugar
- 2 eggs
- 120g grated carrots (about 2 carrots)
Animal Dips (Recipe by Annabel Karmel)
Tasty dips with raw vegetables, sesame sticks, crackers, crisps or parboiled vegetables make a wonderful snack for children of all ages. It’s simple to decorate the dips to make them look like animal faces – the colour of the dip will get you inspiration: avocado for a frog, peanut for a lion, cream cheese and tomato for a pig. A few minutes spent on presentation will make all the difference!