What's nicer than lazy days on the beach?! 3 fantastic homemade and beach friendly snack recipes for you to make and take with you to enjoy!

 

There’s nothing more refreshing than homemade Mexican salsa to enjoy with nachos!

 

Ingredients:

 

2 mangoes, peeled and cubed

 

1 diced red pepper

 

1 diced green pepper

 

½ diced red onion

 

3 tomatoes, chopped

 

2 tbsps. coriander leaves, chopped

 

3 tbsps. fresh lime juice

 

Salt & Pepper

 

Method:

 

Mix all your ingredients in a bowl. Cover with cling film and leave in the fridge for an hour (or preferably the entire evening - the taste is incredible). Serve with nachos!

 

There is no flavor that has more Mediterranean flair than the combination of tomato and basil! And using these ingredients to make your Italian inspired frittata makes for the perfect snack on the beach

 

Ingredients: (4 servings)

 

8 large eggs

 

1 cup fresh mozzarella, shredded

 

1/3 cup basil pesto

 

Salt and Pepper 

 

1 tsp olive oil

 

2 small tomatoes, cut into thin slices

 

Tip:  You could also add 1 cup of canned corn

 

Method:

 

Preheat oven to 220 degrees. In a large bowl, beat the eggs and then mix in the pesto, about ¾ of the mozzarella, a ¾ teaspoon of salt, and pepper to taste.  At this point, you can also add your optional corn.

 

Heat your olive oil in a nonstick pan over medium-high heat. Add the egg mixture and cook, stirring occasionally, for approximately 1-2 minutes. Place your tomatoes on top and sprinkle with the left over mozzarella.

 

Place the pan in the oven and bake for about 10-12 minutes, until the frittata rises. When this is done, remove from the oven and let it sit for 5 minutes. With a spatula, carefully remove the frittata from the pan. Then place on a cutting board and cut into slices. Ready for the beach!

 

A very easy and tasty snack, and an ideal accompaniment to an ice cold beer!

 

Ingredients: 

 

2 cups pecans, halved

 

½ tsp sea salt

 

1/8 cup sesame seeds 

 

1 tsp dry rosemary

 

Egg white from one large egg

 

Method:

 

Preheat oven to 150 degrees. Line a baking sheet with greaseproof paper.

 

In a small bowl, mix the rosemary, salt and sesame. In a separate bowl beat egg white until frothy. Add pecans and stir in until completely coated with the egg white.  Then stir in your rosemary mix until pecans are fully covered.

 

Spread your pecans over the greaseproof paper and bake in the oven at 150 degrees for 20 minutes or until the pecans look completely roasted (not wet).