Snoeptomaatjes are known as snack tomatoes in Holland. Snack tomatoes are baby plum tomatoes in all sorts of different colors that are sold in a convenient snack package in the supermarket in Holland. They have a sweet taste and a lot of juice. No wonder they are considered the ultimate candy tomatoes and it’s my all-time favorite snack. These snack tomatoes are packed in a handy bucket or cup. The tomatoes are ‘ready to eat’.
Snack or snack tomatoes are vegetables for a tasty appetite. They are candy vegetables: fresh, healthy, and above all delicious. They are also called candy tomatoes. Children love it, even tricky vegetable eaters can be tempted.
Tomatoes are high in healthy nutritional values. They are rich in vitamin C and beta carotene, which together with other nutrients protect the body against tissue damage and aging. The tomato also contains a lot of dietary fiber and relatively much protein. Also, the tomato contains potassium that plays a role in maintaining healthy blood pressure.
These snack tomatoes have sweet and tart in taste. They are a perfect combination with pan-roasted garlic and dry red chilies, bringing on fresh flavors to a chutney. A simple, spicy, and quick chutney recipe that is packed with flavors and goes well as a side dish with parathas or dosa.
This spicy tomato, dry red chili, and garlic chutney recipe simply require blending together soaked red chilies, garlic, and tomatoes with a little salt and cumin for seasoning. Its recipe is super easy and ready within 20 minutes, this chutney is a great accompaniment to any meal.
Ingredients : Snack Tomatoes – 250 gms (Slice into half) Garlic pods – 6 Dry red chilli – 5 Oil – 2 tbsp Black Mustard seeds – 1 tsp Cumin seeds – 1/2 tsp Juice of one lemon Salt to taste
Bring a pan of water to the boil, then add dry red chillies and cook for 10 minutes. Drain really well and allow to cool for a few minutes or you can soak dry red chilli overnight as well.
Put 1 tbsp of oil in a pan. Saute garlic pods for 1 minute on medium low flame. Then add soaked dry red chilli and saute for another minute.
Add saute garlic and dry chilli in a mixer and process until smooth.
In a same pan, heat 1 tbsp oil. Temper black mustard seeds, cumin seeds.
Lower the flame and snack tomatoes with grounded garlic, dry red chilli paste.
Add salt and cook in low to medium flame till oil releases in sides.
Switch off the flame. Keep aside to cool down completely.
Add lemon juice and mix well. Store in a clean glass jar and enjoy.
This simple side dish that is easily made with steamed fresh green beans with juicy snack tomatoes (Snoeptomaatjes are known as snack tomatoes in Holland ), red onions and tossed with tangy lemon dressing. Dried cranberries and roasted coconut gives this salad a sweet, nutty flavor.
Blanching, or lightly cooking the beans, is a great way to ensure they stay bright green and crisp. French beans are a fantastic source of vital nutrients, particularly vitamins C and A. They also include many minerals, including iron, calcium, and magnesium. They’re also low in calories and contain no saturated fat. Plus, if that wasn’t enough, they’re rich in dietary fiber – ideal for good gut health.
Snoeptomaatjes are known as snack tomatoes in Holland. Snack tomatoes are baby plum tomatoes in all sorts of different colors that are sold in a convenient snack package in the supermarket in Holland. They have a sweet taste and a lot of juice. No wonder they are considered the ultimate candy tomatoes and it’s my all-time favorite snack.
Crunchy French Beans Salad | French Beans Tomato Salad With Roasted Coconut and Lemon Dressing
Green Bean Salad is bursting with fresh lemon dressing. Fresh crunchy green beans are served with snack tomatoes, red onions, and lemon dressing and garnished with dried red cranberries. Roasted coconut powder gives the perfect slightly nutty flavor.
Ingredients: Fresh french beans – 250 gms (slice beans into 1 to 2 inch pieces) Red onion – 1 (sliced) Snack tomatoes – 10 (halved) Dried red cranberries – 1/2 cup Roasted coconut powder – 1/4 cup
Spicy orange dressing : Fresh lemon juice – 1/4 cup Extra virgin olive oil – 1 tsp
Spices for dressing : Roasted cumin powder – 1/4 tsp Black pepper powder – 1/4 tsp Red chili flakes – 1/2 tsp Black salt – 1/8 tsp Dry coriander leaves powder – 1/4 Salt to taste
For lemon dressing – Place lemon juice and extra virgin olive oil with spices in an airtight container and shake well, or whisk ingredients in a bowl.
Bring 4 cups water to a boil. Add beans, cook, uncovered, 2-3 minutes ( until crisp-tender). Remove beans and immediately drop into ice water. Drain and pat dry.
Allow blanched beans to cool down before mixing.
In a big bowl add blanched beans, snack tomatoes, sliced onions with roasted coconut powder and mix them well.
Drizzle lemon dressing over the salad. Serve immediately.