Name: Recipe: Baked Camembert with Savory Orange Marmalade
Ingredients: 1 camembert wheel (preferably in a wooden box); 1 tablespoon olive oil; 2 tablespoons savory orange marmalade from Spread-mmms; Fresh herbs (suggestion: thyme, oregano or rosemary). Adjust quantity to preference.

Recipe: Baked Camembert with Savory Orange Marmalade

2 Hungry Birds - Tina on October 11, 2024

Baked camembert is a great addition to any cheese board, and it is particularly delicious paired with the savory orange marmalade from Spread-mmms which, in addition to orange, has notes of garlic, thyme, and olives.

Try to find a camembert that comes in a wooden box. If your camembert does not come in a box, you can bake it in a small oven-proof dish or wrapped in parchment paper. Serve it straight from the oven with multi-seed crackers to dip in the warm, creamy cheese.

Notes

In the photos for this recipe, we’re using Spread-mmms Savory Orange Marmalade but you can use any sweet or savory marmalade of your choice.

Depending on which flavors you’re after, you can also add a drizzle of honey, a couple of crushed garlic cloves, fresh herbs, or nuts.

Serve the camembert with Hungry Bird Eats multi-seed crackers or toasted baguette on the side, so you can easily scoop up all that delicious melted cheese.

https://youtube.com/shorts/wmDbzv38pj0

Recipe: Baked Camembert with Savory Orange Marmalade

Recipe by 2 Hungry Birds Course: Dessert, Snacks, Cheese

Servings

Camembert

Ingredients

1 1 camembert wheel (preferably in a wooden box)
1 tablespoon 1 olive oil
2 tablespoons 2 savory orange marmalade from Spread-mmms
Fresh herbs (suggestion: thyme, oregano or rosemary). Adjust quantity to preference.

Directions

Preheat the oven to 350°F (180°C)
If the camembert comes in a wooden box, remove any plastic or paper packaging and place the cheese back into the base of the box. If your camembert does not come in a box, you can bake it in a small oven-proof dish or wrapped in parchment paper.
With a sharp knife, score the top of the camembert in a crisscross pattern, allowing the herbs to infuse the cheese.
Drizzle the olive oil over the scored camembert.
Place the camembert (in its box or dish) on a baking sheet to guard against any leaking cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is turning golden on top and is melted and soft inside.
Spread the marmalade evenly over the Camembert, or serve it on the side.
Serve immediately with crackers or baguette.

Recipe: Giovanna’s Delicious Chicken Salad

2 Hungry Birds - Sanne on March 4, 2024

It was love at first bite, when I tried Giovanna’s chicken salad, and I just couldn’t stop eating it! Giovanna is from Brazil, and her mom has taught her how to make this delicious salad, which can be enjoyed in a number of ways. The chicken salad is tasty as a sandwich filling, but you can also serve it alongside fresh vegetables as a dip. My favorite pairing is the one shown in the photos in this post: Rye + Sea Salt crackers from Hungry Bird Eats topped with chicken salad and a piece of avocado.

Notes:

Brazilian Creme de leite is a kind of very thick cream. You get the best results if you manage to find a can of Creme de leite at your grocery store or in a Brazilian specialty store, but you can also use sour cream or crème fraiche as a substitute. If you are using crème fraiche, you might want to mix in a couple of tablespoons of regular heavy cream to get a less compact texture.

This portion is very big, and great to bring to a potluck. If you are only making the chicken salad for 2-4 people, make ¼ portion.

You can find Giovanna on Instagram @_valverdegiih

Recipe: Giovanna’s Delicious Chicken Salad

Recipe by Giovanna Course: Spreads, SaladsCuisine: Brazil

Servings

very large bowl

Ingredients

2.2 lbs 2.2 (1 kg) chicken meat (~1 whole chicken)
1¾ cup 1¾ (400g) mayonnaise
10 oz 10 1 can, 300g) Creme de leite
⅘ cup ⅘ (~5 oz, 150g) pitted green olives
⅘ cup ⅘ pickles (cucumber, carrot, turnip)
2 tablespoons 2 ketchup
2 tablespoons 2 mustard
2 tablespoons 2 Worcestershire sauce
Salt to taste
Oregano to taste

Directions

Cook the chicken: Start by boiling or grilling the chicken until it is fully cooked. You can season it with salt and pepper for added flavor. Once cooked, allow the chicken to cool.
Shred the chicken: Once the chicken has cooled down, shred it into small, bite-sized pieces using a fork or your hands. Ensure there are no large chunks left.
Prepare the olives and pickles: Finely chop the green olives and pickles into small pieces. You can use a knife or a food processor for this step. Set them aside.
Mix the dressing: In a large bowl, combine the mayonnaise, cream, ketchup, mustard, and Worcestershire sauce. Stir well until all the ingredients are thoroughly combined.
Season the dressing: Add salt and oregano to the dressing mixture, adjusting the amounts according to your taste preferences. Stir again to distribute the seasoning evenly.
Combine the ingredients: Add the shredded chicken, chopped olives, and pickles to the bowl with the dressing. Mix everything together until the chicken is coated evenly with the dressing and the olives and pickles are well-distributed throughout.
Adjust the seasoning: Taste the chicken spread and add more salt or oregano if needed. You can also add a bit more ketchup, mustard, or Worcestershire sauce for additional flavor, depending on your preference.
Chill and serve: Cover the bowl with plastic wrap or transfer the chicken salad to an airtight container. Place it in the refrigerator for at least 1 hour. Serve chilled.

Recipe: Crackers with chocolate and sprinkles

2 Hungry Birds - Tina on February 9, 2024

The crackers with chocolate and sprinkles are great to snack on, when you’re after just a touch of something sweet. We use the dye-free sprinkles from Supernatural (LOVE the pastel-colored ones in the Uniform Tracks variant) and the Rye + Sea Salt crackers from Hungry Bird Eats, but you can use any kind of crackers and sprinkles you prefer. They look super cute, so why not serve them along a cup of coffee or tea in the afternoon, as a healthier alternative to a cookie or a chocolate bar.

Recipe: Crackers with chocolate and sprinkles

Recipe by 2 Hungry Birds Course: Snacks

Servings

crackers

Ingredients

10 10 crackers
½ cup ½ chocolate (dark, milk, white, as long as it is suitable for melting)
Sprinkles of your choice

Directions

Preparation
Line a baking tray with parchment paper to ensure the crackers don’t stick and are easy to remove after the chocolate sets.
Break the chocolate into small pieces. This helps it melt evenly and quickly.
Melting Chocolate
Double Boiler Method: Fill the bottom pot of a double boiler with a couple inches of water and bring to a simmer over medium heat. Place the chocolate in the top pot and stir occasionally until it’s completely melted and smooth.
Microwave Method: Place the chocolate pieces in a microwave-safe bowl. Microwave on high for 30 seconds, stir, and then continue microwaving in 10-second intervals, stirring in between, until the chocolate is fully melted and smooth. Be careful to avoid overheating the chocolate.
Drizzling Chocolate
Once the chocolate is melted, use a spoon to drizzle it over the crackers. For more precision, you can transfer the melted chocolate into a piping bag or a plastic bag with a tiny corner snipped off and pipe the chocolate over the crackers in patterns or lines.
Adding sprinkles
While the chocolate is still warm and soft, sprinkle the sprinkles of your choice over the crackers to ensure they stick to the chocolate.
Allow the chocolate to cool and set by placing the baking tray in a cool, dry place. This might take about 1-2 hours at room temperature. For a quicker setting, you can refrigerate for about 30 minutes.
Once the chocolate is set, the crackers are ready to serve. They can be enjoyed immediately or stored in an airtight container for up to a week.

Recipe: The super-easy feta cheese dip that everybody loves

2 Hungry Birds - Sanne on February 8, 2024

Sanne: This feta cheese dip is super-easy and very quick to make. Perfect as a snack before dinner or to bring along to a potluck party. I usually add sun-dried tomatoes or roasted red peppers (the ones in oil are the best), but you could also add olives or tapenade, or anything you feel like:) I mix the ingredients with a fork because I like the chunky texture, and the rustic, homemade look the dip gets, but you can also use a food processor. As for the feta cheese, make sure you use one made from sheep’s milk. The ones from cow’s milk, (which isn’t actually feta), will not have the same creaminess and will lack the characteristic, sharp, feta flavor.

Delicious with the Nordic Crisps from Hungry Bird Eats or with mixed vegetable sticks.

Recipe: The super-easy feta cheese dip that everybody loves

Recipe by 2 Hungry Birds – Sanne Course: Dips, Spreads

Servings

small bowl

This feta cheese dip is super-easy and very quick to make. Perfect as a snack before dinner or to bring along to a potluck party. I usually add sun-dried tomatoes or roasted red peppers (the ones in oil are the best), but you can also add olives or tapenade.

Ingredients

1 block 1 feta cheese ~90oz (250g)
4 tablespoons 4 olive oil
2 tablespoons 2 fresh lemon juice
1-2 1-2 roasted red peppers or 3-4 sun-dried tomatoes (the ones in olive oil are the best for this recipe)
2 2 garlic cloves (crushed or finely chopped)
Cayenne pepper

Directions

Mash the feta cheese with a fork and mix in the olive oil in a bowl.
Add the finely chopped, roasted pepper or sun dried tomatoes to add some flavor and a nice red color to the dip.
Add a little cayenne pepper to make the dip just spicy enough, but forget about adding salt, as the feta is very salty on its own.

Recipe Video

Recipe: Goat Cheese and Broccoli Rabe Crostini

2 Hungry Birds - Tina on September 15, 2023

Tina: It might be that I am petite in stature that I like small bite-size dishes, or perhaps they just taste better to me. I fact, I will never let hors d’oeuvres pass me without having a taste – you might actually see me chase down the waiters or force them to come to me first the next time they fill up their serving plate. My Vietnamese heritage has no shame.

When I host dinner parties, I often serve a cheese and meat platter for my guests to enjoy with wine before the main meal. To add some variety, I love serving these crostini with goat cheese and broccoli rabe. The rich flavor from the goat cheese goes really well with bitter greens.

Notes

If you don’t like goat cheese you can also use other kinds of soft cheese.

It looks a lot better if you cut the bread at an angle, and it also creates a bigger surface to allow more toppings.

Recipe: Goat Cheese and Broccoli Rabe Crostini

Recipe by 2 Hungry Birds – Tina Course: Appetizers, Snacks

Servings

10-16

slices

I love serving these crostini with goat cheese and broccoli rabe. The rich flavor from the goat cheese goes really well with bitter greens.

Ingredients

1 bunch 1 broccoli rabe, ends cut off
Goat cheese (chèvre) or garlic cream cheese
Fresh baguette, sliced
1 clove 1 garlic (for goat cheese)
Salt, pepper
Pinch of chili flakes

Directions

Sauté the broccoli rabe on a pan with a little olive oil for a few minutes. Add a couple of tablespoons of water and cook until the greens turn tender and the water has evaporated.
Remove the broccoli rabe from the pan and cut each of them in half.
Cut the baguette in thin diagonal* slices and toast the bread in the oven for a few minutes on 400°F (200°C).
If you choose goat cheese: Cut a clove of garlic in half and rub on top of the warm toasted bread. The heat will melt the garlic and infuse the bread. Let it cool a bit before spreading a little goat cheese on top. If you choose garlic cheese: Let the bread cool a bit before spreading a little cheese on top.
Top each crostini with a little sautéed broccoli rabe, and sprinkle with salt, pepper and chili flakes.

Recipe: Quinoa & Bulgur Nori Rolls

2 Hungry Birds - Tina on September 15, 2023

Tina: The Quinoa & Bulgur Nori Rolls are a simple, yet nutritious snack that brings together a mix of flavors and textures. Using bulgur as a base complements the subtle, nutty flavor of red quinoa, a grain known for its protein richness and health benefits.

The addition of fresh beet slices offers a crunchy element, balancing out the softness of the grains, and adding a natural burst of color. If you’re seeking a wholesome, vegetarian snack, you should give these rolls a try. In the recipe below I suggest that you use soy sauce for dipping, but you can use all sorts of dipping sauces such as hoisin sauce, goma sauce or sweet chili sauce.

Recipe: Quinoa & Bulgur Nori Rolls

Recipe by 2 Hungry Birds – Tina Course: LunchCuisine: Asian

Servings

servings

These rolls are a perfect choice for a healthy vegetarian meal. I used bulgur since it’s a great substitute for rice and because I love the texture.

Ingredients

Stuffing ingredients
½ cup ½ bulgur
½ cup ½ red quinoa
1 tablespoon 1 red wine vinegar
Dressing ingredients
3 tablespoons 3 mayonnaise
1 teaspoon 1 Sriracha (chili sauce)
Vegetable ingredients
1 package 1 Nori seaweed (for sushi)
1 package 1 pea sprouts
1 1 avocado, cut into strips
4 inches 4 cucumber, cut into strips
½ ½ medium-large beet (uncooked), cut into strips
1 handful 1 cilantro
Dipping
soy sauce for dipping

Directions

Place the bulgur in a medium-sized bowl, and pour 1 cup of boiling water over the bulgur with a dash of salt. Place a pot lid or plate over the top of the bowl to create a seal. Let the bulgur absorb the water completely. This might take 15-20 min. depending on how tight fitting your plate/lid is.
Boil the red quinoa in a small pot with 1 cup of water and a dash of salt under a lid. Turn the heat off once the water has evaporated and let sit, covered, on the stove for another 15 min.
In a medium bowl, mix the bulgur and red quinoa together with red wine vinegar. Set aside.
Mix the mayonnaise and Sriracha in a small bowl.
Assemble the rolls starting with a sheet of seaweed and spread a very thin layer of Sriracha mayonnaise on top. Drizzle the bulgur and quinoa mix on top. This will help the bulgur and quinoa stick better to the seaweed since it is a loose mixture compared to typical sticky sushi rice.
Place the pea sprouts, avocado, cucumber, beets and cilantro on one end and roll it tight. Cut the roll into 4 equal pieces. Continue with the remaining rolls.
When finished rolling, serve as finger food with a dipping bowl of soy sauce on the side.

Recipe: Homemade Arepas

2 Hungry Birds - Tina on August 3, 2023

I have heard a lot about arepas from my Venezuelan friend Indira – she has promised for years to make them for me. She finally made them recently and they have fascinated me ever since.

Arepas originated in Venezuela, and are used prominently in modern day cuisine of Venezuela, Colombia, and in other Latin American countries. They look somewhat like pita bread, but are typically made of precooked corn flour and fried on a skillet instead of baked in the oven. They are served very hot and you can fill them with a little butter and grated cheese, which is the simple and traditional way of serving them. Arepas are also great if you are on a gluten free/heart healthy diet. If you are on a low sodium diet then don’t add the salt to the dough and of course adjust your stuffing to your diet.

Arepas should be easy to make, as they consist only of 4 simple ingredients. However, the truth is that to make truly great arepas, you need to know a few tricks that you probably won’t pick up from a YouTube video. I was able to finally learn how to make them when Indira’s mother recently visited from Venezuela and I invited myself over.

Arepas are actually incredibly easy to make, once you understand how to deal with the dough. Please note that the corn flour dough does not respond in the same way as regular white flour dough. The best corn flours to make arepas are labeled P.A.N., and are available in most supermarkets in New York and elsewhere. It is important that the dough is not too dry or it will crack around the edges when you shape the arepas. It is also important to know that corn meal absorbs water slower than regular wheat flour.

Arepas are pretty filling depending on your stuffing, so 2 arepas per person should be enough.

Recipe: Homemade Arepas

Recipe by Indira – Tina’s friend Course: BakingCuisine: Venezuela

Servings

arepas

Ingredients

250g 250g (just over 1 cup) of warm water
1 teaspoon 1 salt
1 teaspoon 1 sunflower oil for the dough
1 teaspoon 1 sunflower oil for the skillet
Approximately 135 grams (0.3 lbs/ a little under a cup) Harina P.A.N. pre-cooked corn flour (save a little of the flour after for later)

Directions

Fill a bowl with hot water, salt and oil.
Add the corn flour to the water little by little. Make sure to save a little of the flour for later. Gather and mix the dough with your fingers. The dough should be soft and on the moist side.
Let the dough rest for about 10 minutes to give it time to absorb the water. If the dough is too wet and difficult to shape, add a little more flour to the dough.
Heat the skillet on a medium-high heat. Meanwhile, divide the dough into 4 portions and shape one portion of the dough at a time. Roll the dough in your palms so it almost shapes into a ball. Press the dough slightly flat between your two palms and then use both your palms to rotate, and shape the dough into a pita bread shape. Pat the sides while shaping a bit and continue until the dough is about ½ inch thick.
Add a little oil to your skillet and spread it evenly across the skillet using a piece of paper towel. Place the shaped dough portions on the hot skillet and allow them to cook until they become golden, about 10 minutes – then flip your arepas and cook the other side. Once both sides are cooked, they are ready to serve.
Arepas should be served hot (you can fold them into a clean dishcloth to keep the heat) and can be sliced like pita bread or burger buns. Fill your arepas with a little butter and grated cheese or the ingredients of your choosing. The possibilities are endless. I personally like a little avocado/guacamole and chicken in my arepas or for a breakfast version serve them with scramble eggs.

Recipe: Bánh mì thịt nướng (Vietnamese sandwich with grilled pork chop)

2 Hungry Birds - Tina on July 23, 2023

bánh mìthịt nướng (Vietnamese sandwich with grilled pork chop) is my favorite kind of sandwich. It was created in Vietnam during French colonial rule, and has influences from both cultures. The sandwich is typically made with French baguette and pâté, with different variants of Vietnamese meats and ingredients as the filling. The banh mi ‘thit nuong’ (grilled pork chop), however, is at the top of my list.

Unfortunately you can’t just whip this one up on the spot, as it demands a little preparation at least one day in advance. The meat is best marinated the day before, and the ‘do chua’ (pickled daikon and carrots) can be made the day before as well – but will be better if it is made the week before.

I usually marinade a bunch of pork chops, have them for dinner the first day, and then use the leftovers for sandwiches the following day.
The do chua is generally amazing with rice and meat dishes, and it lasts for about a month in the refrigerator, leaving you plenty of time to nibble.

The picture below is a banh mi stand right around the corner of my grandmother’s house. This woman arrives early every morning and sits there all day long in the blazing hot sun.

Recipe: Bánh mì thịt nướng (Vietnamese sandwich with grilled pork chop)

Recipe by 2 Hungry Birds – Tina Course: Lunch, sandwichCuisine: Vietnam

Servings

sandwiches

Ingredients

US Metric

1 1 thit nuong pork chop, grilled and sliced into smaller pieces
Do chua – pickled daikon and carrots
2 2 sandwich-sized baguettes, the light and fluffy kind
1 tablespoon 1 mayonnaise
A couple of sprigs of cilantro
1 1 jalapeño, seeded and sliced crosswise into smaller pieces
¼ ¼ English cucumber, cut into sticks

Directions

Slice the sandwich bread halfway lengthwise.
Spread some mayo on each side of the sandwich and lay the thit nuong evenly on the bottom of the sandwich.
Add cilantro, jalapeno, cucumber, and do chua on top and close the sandwich. Wrap some sandwich paper around one end for easy eating.

Recipe: Warm Goat Cheese Toasts with Olive Tapenade

2 Hungry Birds - Sanne on July 21, 2023

Sanne: I first had these warm goat cheese toasts at a friend’s place, and I was immediately hooked. It’s such a great snack, and you only need 4 ingredients and 10 minutes to make it. A perfect nibble along with pre-dinner drinks, at the tapas table, or served together with a hearty soup.

I prefer to make the toasts with sour dough baguette, but any regular baguette would do too. The Spread-mmms tapenade has a nice kick that goes well with the sharp goat cheese flavor, but you can use any olive tapenade of your liking.

Recipe: Warm Goat Cheese Toasts with Olive Tapenade

Recipe by 2 Hungry Birds – Sanne Course: Appetizers, Snacks

Servings

pieces

I first had these warm goat cheese toasts at a friend’s place, and I was immediately hooked. It’s such a great snack, and you only need 4 ingredients and 10 minutes to make it. A perfect nibble along with pre-dinner drinks, at the tapas table, or served together with a creamy tomato soup.

Ingredients

1 1 baguette
2 tablespoons 2 olive tapenade
1 1 small log of goat cheese with rind ( you would need enough to cut 12 discs, ½ inch (1 ½ cm) thick
Olive oil to drizzle

Directions

Preheat the oven to 425°F (225°C)
Cut the baguette into 12 slices about ½ inch thick.
Pour a bit of olive oil on a plate and dip each side of the sliced bread in the oil.
Place the olive-soaked bread slices on a baking sheet.
Cut the goat cheese log into 12 discs about ½ inch thick.
Place the cheese on top of the bread slices.
Bake for 4-5 minutes and keep an eye on the toasts all the time, as they are easy to burn. When the bread is slightly golden, and the cheese turns soft and start melting the toasts are ready.
Top with olive tapenade and serve hot. You can also add the tapenade before baking. I’ve tried both options, and I like the flavor better, when added afterwards.

Recipe Video

Recipe: Gluten free Chocolate Balls

2 Hungry Birds - Tina on July 14, 2023

These little gluten-free energy balls are great, when you are craving for something sweet. Grab a ball or two after a workout or in the afternoon, when you need a little pick-me-up. They are made without added processed sugar, with the sweetness added from dates, shredded coconut, and dark chocolate. They are really easy to make and if you have kids, they can help you roll them up and eat them during the process:)

You can make these any time – they only have 6 ingredients.

Recipe: Gluten free Chocolate Balls

Recipe by 2 Hungry Birds – Tina Course: Snacks, Candy

These little gluten-free energy balls are great if you are craving for something sweet. They are made without added processed sugar, with the sweetness added from dates, shredded coconut, and dark chocolate. They are really easy to make and if you have kids, they can help you roll them up and eat them during the process:)
You can make these any time – they only have 6 ingredients.

Ingredients

260 g 260 Medjool dates
75 g 75 almond flour
6 g 6 cacao powder
25 g 25 oats
150 g 150 dark chocolate (70% cacao or greater)
200 g 200 unsweetened shredded coconut

Directions

Pit the Medjool dates and cut them up roughly with a knife.
Put the dates in a bowl with almond flour, cacao powder and oats. Use your hands to mix and gather everything into a big ball, and then reshape into smaller balls about ¾-inch, continuing until there is nothing left.
Melt the chocolate by first bringing about 1 inch of water in a small saucepan to boil. Then rest a larger diameter heat-proof bowl on top of the saucepan; making sure the bottom of the bowl doesn’t touch the water in the saucepan. Add chocolate to the bowl, and stir occasionally as the chocolate softens. Remove the bowl from the heat when there are only a few chunks left.
Place the shredded coconut in a wide bowl.
Use a spoon to dip the small date balls into the chocolate on at a time, transferring each one to the bowl of shredded coconut. Roll and cover each ball with coconut, and transfer to a sheet of parchment paper or wax paper. Continue until all balls are covered with chocolate and shredded coconut.
Transfer the balls to the refrigerator and let the chocolate harden. Once they harden, they are ready to be enjoyed anytime. You can store them in an airtight container in the refrigerator.