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Salak, A Tropical Fruit You Might Not Know

Salak, Snake Fruits
Salak, Snake Fruits

Do you know all the fruits in your country? Have you tried eating them?

A few days ago, a Thai woman with her baby came to where I work. She brought a box full of packed tropical fruits. My Thai workmates  including me were so happy seeing those delicious exotic fruits in the box. The box was full of rambutan, Asian mango, jackfruit, young coconuts and snake fruits.

Have you heard of Salak? Me, not until the Thai woman came with the tropical fruits to sell. I have not seen Salak in my life until that day. I wonder if this fruit is sold in my home country Philippines. My Thai workmate showed me in her smartphone the english name of Salak. It´s called Snake fruit. Why snake fruit? I was so curious that I had to Google that fruit when I came home. At least I know now how it tasted as my workmate gave me one to try. Not bad at all.


Here´s what I have found out about Salak or snake fruits:

  • Salak is a palm tree fruit and is produced in some parts of Asia like Indonesia and Thailand.
  • It is called snake fruit as the skin of this fruit is rough and scaly like the skin of a reptile.
  • It looks like a fig fruit and has reddish-brown color with tiny spikes on it.
  • Though the skin is reddish-brown, the fruit inside is white in color and has a texture like lychee.
  • It has 3 lobes (as I have noticed when eating Salak for the first time) which resembles the cloves of the garlic. The inside of the lobe has a brown seed which is not edible.
  • The fruit is juicy, sweet but acidic and taste a bit like pineapple.
  • It is a healthy snack on the go as it contains Vitamin C, iron, thiamine, potassium and pectin.
  • Eating too much Salak can cause constipation.


How to eat Salak:

Salak is easy to eat. Just open the fruit skin with your hands and you will see a white film that covered the white juicy lobes. Remove the white film before eating.


I wish I have bought some Salak but it was so expensive. I just bought Rambutan which is one of my favorite fruits. Have you tried eating Salak?

Copyright 2016, All Rights Reserved by ©Thelma Alberts

Important Gadgets for Baking

Haselnut cupcakes in silicon form
Haselnut cupcakes in silicon form

Hello Guys! You might have noticed that I am fond of baking. This is one of my hobbies that I am passionate about . As I was thinking today what to write for Blogjob, I thought I have to write about the important gadgets that I mostly used in baking. Without these things, it´s not too easy to achieve what I have in mind.


Here are the important gadgets for baking:


  Mixing Bowl

Mixing bowl is one of the basic kitchen utensils for baking cakes, cupcakes, cookies, muffins and bread. Having a set of mixing bowl is good as I surely need more than one. It should be the one which don´t slip easily when mixing.

Electric Stand  or Hand mixer

Electric stand mixer is one of the best. I could leave the ingredients mixing themselves in an electric stand mixer while I do other things like greasing the baking tin. Hand mixer is okay but you have to hold it while mixing the baking ingredients until the dough or batter  is done.

 Measuring Cups and Weighing Scale

It´s not common to use measuring cups here in Germany. The Germans mostly use weighing scale. I have both as some of my baking ingredients are measured by cups.

Wooden Spoon, Spatula and Offset Spatula

I have been using these 3 gadgets since I learned baking. The wooden spoon and the normal spatula are good when scratching off the dough or batter from the mixing bowl. The offset spatula is best when I decorate the cakes, cookies, muffins and cupcakes with icing.

Baking Tins

Well, without baking tins I couldn´t bake. I have different kinds of baking tins from round, square, heart and bundt forms. Some of my new purchased are made of silicon and they are great as I don´t have to grease them and it´s easy to get off the cake from the baking form.

Parchment  or Baking Paper

If I don´t use a silicon baking form, I used parchment paper. It´s easier to get off the bread or cake when the inner bottom of the baking tin is with parchment paper.

Scooper or Ice Cream Scooper

Yes, I do use ice cream scooper when I bake cupcakes and muffins. It´s easier to use an ice cream scooper when putting the batter in the cupcakes or muffins baking tin.

What important gadgets do you use in baking? The above baking gadgets are my basic. What are yours? Thanks for reading. Please feel free to comment and share this post to your social media sites.

Copyright 2016, All Rights Reserved by ©Thelma Alberts


Ciabata Rye Bread Sandwiches For Brunch

Ciabata Rye Bread Sandwich
Ciabata Rye Bread Sandwich

What is ciabata? Ciabata is an Italian white bread. It is a long broad and flat bread which is baked in many variations. It is the “baguette” of Italy though ciabata is broader than the baguette in France. Ciabata bread are widespread here in Germany. As the Germans are not fond of eating white bread, so the bakers baked ciabata with rye flour. Ciabata rye bread is more healthier than made with white flour. It tastes more richer and heartier than the white bread.


Ciabata rye bread is very filling and so I mostly used this for making sandwiches for our brunch during weekends. I have made a lot of variations in making rye bread sandwiches and I will share you some of these in this post.

 Ciabata Rye Bread
Ciabata Rye Bread

Ciabata Rye Bread Sandwiches Variations: It is cut lenghtwise: 

  1. The lower part is brushed with cheese spread. Then filled with salami, gouda cheese, tomato slices with salt and pepper and decorated with mint leaves. (Photo above)
  2. The lower part is with butter or margarine. Then filled with lettuce leaf, tomato slices, boiled egg  and cucumber slices. Sprinkled with salt and white pepper powder.
  3. The lower half rye bread with tomato cheese spread and top with tomato slices. Sprinkled with salt, white pepper powder or chili powder and mint leaves. (Photo below)
  4. The lower half brushed with olive oil, then tomato, gherkins and boiled egg slices on top of the oil. Spiced with salt, pepper powder and basil leaves slices.
  5. The lower half spread with margarine, then add lettuce leaf, leftover chicken meat flakes and pineapple chunks.
  6. The lower half spread with cheese spread, then tuna flakes with salt and pepper and top it with miracle whip or mayonnaise and pieces of orange chunks.
  7. The lower half spread with margarine, then ham and some Sauerkraut on top.
1/3 slice of a Ciabata Tomato Cheese Sandwich
1/3 slice of a Ciabata Tomato Cheese Sandwich

These variations are all covered with the upper top of the ciabata rye bread before serving. There is no limitation what to fill in this bread. Of course you can fill  this with nougat cream, honey or just green leafy vegetables. Just create something you love. Enjoy brunching!

Copyright 2016, All Rights Reserved by ©Thelma Alberts

Read more at https://blogjob.com/mykitchenandi/#rMuOBqfu7hXFD1Yq.99

Savoury Bacon Feta and Ricotta Cheese Filo Pastry

Savoury Bacon Feta and Ricotta Cheese Filo Pastry
Savoury Bacon Feta and Ricotta Cheese Filo Pastry

Today was actually a lazy day for me. Well I thought it was until I felt hungry skyping with my cousin. There was a brown out / blackout in my house in the Philippines that we had to stop our chat. After that I went to the kitchen trying to find out what I could make for our light supper. I saw an almost expired filo pastry dough that I thought I had to make something out of it. Gladfully I found some of what I needed for the pastry. Thankfully, these ingredients were the basic food we had in the fridge for making our meals. That was the first time I made this triangle filo pastry that I was creative again in my kitchen. I  was successful. The filo pastry was delicious and savoury that I have eaten 2 out of the 6 pieces I have baked.

Savoury Bacon Feta and Ricotta Cheese Filo Pastry, ready to be eaten
Savoury Bacon Feta and Ricotta Cheese Filo Pastry, ready to be eaten

Ingredients : 6 pieces

1 Filo pastry from the supermarket, 25×38 cm

50 grams bacon, cubes

1 ripe tomato

50 grams Feta cheese

2 to 3 tablespoons Brunch Tomato and Ricotta breadspread 

1 leaf spring onion, cut into pieces

Chili or white pepper  powder

1 egg for brushing the pastry

Baking paper


Procedure :

  1. Cut the filo pastry dough into 6 squares.
  2. Wash and cut the spring onion and the tomato into cubes.
  3. Slice the Feta cheese into cubes.
  4. Spread the Tomato and Ricotta breadspread on the filo pastry dough but not on the edges.
  5. Then add some bacon, tomato, feta and spring onions on top of it. Don’t make it so full.
  6. Sprinkle white pepper powder or chili powder if you want it hot.
  7. Fold the filled filo pastries into  triangles and arrange them on a baking tray.
  8. Sealed the pastries by pressing the edges with fork.
  9. Brush the top  with blended egg.
  10. Baked in a 200°C preheated oven for 15 minutes  or until golden brown.
  11. Serve with salad and maybe a glas of red wine.


I hope you will try this food especially now that barbecue time is in season. This filo pastry snack is good for fingerfood parties because eating this food cold is also yummy. Thanks for reading. Have a great new week to all😀

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

A Healthy Avocado Smoothie

A Healthy Avocado Smoothie
A Healthy Avocado Smoothie

Do you love eating avocado? I do but not all people like it. I love it pure by just cutting the avocado into halves, get off the stone and eat the avocado meat without adding any sweetener. That´s just it. Yummy!


It´s so boring to eat the same food and so I think of many ways what to do with my  avocado. Sometimes I make avocado:

  • Fruit salad
  • Ice candies
  • Ice creams
  • Milkshakes
  • Dessert decorations
  • Smoothies


I use avocado too for facials and body scrubs and it was always good. Now I am thinking of making avocado cake or cupcakes. That would be great and I am looking forward to making those goodies.


Now back to the main topic. Here´s my healthy avocado smoothie recipe with my overripe banana and almost out of date yoghurt. As you see, I don´t like to throw food and so I make use of it.


Ingredients: 2 persons

1 ripe banana

200 gram natural yoghurt

2 tablespoons canned oranges

1 ripe avocado

1 tablespoon of honey



  1. Cut the avocado into half and get rid of the stone.
  2. Spoon the avocado into small pieces and put the meat into the blender or smoothie maker.
  3. Slice the banana and add this to the avocado.
  4. Add the oranges, natural yoghurt and the honey.
  5. Blend the fruit mixture well until as smooth as you like it.
  6. Wet the tops of the serving glasses and then dunk them to sugar before serving the avocado smoothies. CHEERS!!!


The avocado smoothie was very delicious that my hubby who didn´t like avocado drunk the smoothie. LOL! Btw, I left 1 tablespoon of avocado meat and made it for my facial mask. It´s good to have hit 3 “birds” by 1 shot at a time, don´t you think?


Thanks for reading my blog and feel free to share it in any social media sites that you have. Don´t forget to comment below. Ciao!!!

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Tuna Mandarine Filo Pastry Pinwheels

Tuna Mandarine Filo Pastry Pinwheels, ready to eat
Tuna Mandarine Filo Pastry Pinwheels, ready to eat

It´s almost 2 weeks since I have written a new recipe in this site. I know it´s Good Friday and I have to fast but we have a visitor today and so I made a special snack for us to go with our teas and coffees.


It was an easy snack recipe and the pastry was readymade as I have used filo pastry that I have bought in the supermarket. I have to tell you honestly that it was the first time I have made this filo pastry snack. I used my imagination again and made this with the ingredients I had in my fridge. These snacks turned out delicious and so I have to share this with you.

Tuna Mandarine Filo Pastry Pinwheels
Tuna Mandarine Filo Pastry Pinwheels


275 gram filo pastry

1 can (140g) tuna in oil

3 tablespoons yoghurt salad dressing

2 tablespoons olive oil

1 tablespoon chopped mandarine fruits

1 leaf of spring onion, chopped

6 pieces of cheese (the one for toasting)

1 blended egg for brushing the pinwheels

salt and pepper to taste

baking sheet for the baking tray

Tuna Mandarine Filo Pastry Pinwheels, Rolled
Tuna Mandarine Filo Pastry Pinwheels, Rolled

I was not sure if our visitor ate mandarine and so I divided the recipe into 2 portions. Half of the tuna flakes mixture was with mandarine, the other half was without mandarine. I cut the long filo pastry crosswise into 2.

Tuna Mandarine Filo Pastry Pinwheels, Rolled and Cut
Tuna Mandarine Filo Pastry Pinwheels, Rolled and Cut


  1. Cut the filo pastry into 2 and brush them with olive oil.
  2. Drain and mix the tuna flakes in a bowl.
  3. Add the  yoghurt salad dressing, spring onion, salt and pepper.
  4. Divide the tuna flakes mixture into 2 and add the chopped mandarine to the other half portion.
  5. Spread the tuna flakes to their respected filo pastries. One with mandarine fruits, the other one without.
  6. Put 3 pieces of cheese on top of each filled filo pastries.
  7. Roll each filo pastries and cut each into 10 pieces.
  8. Arrange the tuna filo pastry pinwheels on the baking tray with baking sheet.
  9. Brush with blended egg and bake in a pre-heated oven (200°C) for 15 minutes or until golden brown.
Tuna Mandarine Filo Pastry, cut in pinwheels
Tuna Mandarine Filo Pastry, cut in pinwheels

That was the first time I have baked tuna filo pastry pinwheels and I was happy with the result. The tuna flakes mixture in this recipe is one of my basic recipe when making tuna sandwiches for spontaneous snacks and so I thought I could make this as well for baking the pastry snacks. Would you like to try this? Please share in the comment below how you like this recipe. Thanks?

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Tuna Mandarine Filo Pastry Pinwheels for snacks
Tuna Mandarine Filo Pastry Pinwheels for snacks
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