River Snacks Recipes

RIVER SNACKS

Steps:

• Spread tortilla evenly with peanut butter.
• Sprinkle cereal on top.
• Drizzle honey over cereal. Roll and enjoy.

CHOCOLATE RIVER OVER DRUNKEN BERRIES

Steps:

• Soak berries in liqueur for 20 minutes.
• Melt chocolate with cream and salt over low heat until smooth and combined.
• Remove berries to 2 dessert bowls with slotted spoon. Drown drunken berries in chocolate river, top with mounds of whipped cream and garnish with orange zest and chocolate shavings.

FISH IN THE RIVER

Steps:

• Fill prepared celery stalks with your choice of cream cheese or cheese spread.
• Add the goldfish crackers on top of cream cheese or cheese spread to look like fish swimming.
• For fun, you could always use a flavored cream cheese or add something to it for your choice of flavors. To make it even more fun, try tinting the cream cheese with a little blue food coloring to make it look like water.
• Enjoy!

SPICED RIVER COBBLER

Steps:

• Finely Chop the garlic and coriander, mix it all the marinade ingredients together.
• Put the fish in a container and make sure they don't over lap.
• Evenly spread the marinade over the fish and chill for 1hr in the refridgerator.
• Remove the excess marinade and grill the fish on a pre heated grill, Basting occasionally.
• Serve with slices of lime and tomatoes.

THE RIVER CAFE'S WINTER MINESTRONE

Steps:

• Heat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take about 20 minutes but it's worth it - the slow cooking gives a lovely taste. Add the garlic, chard stalks and half the parsley, and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
• Add half the Swiss chard leaves, half the cavolo nero, three-quarters of the beans, and the boiling stock. Bring to the boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed - don't add too much - it should be thick.
• Add the remaining Swiss chard and cavolo nero and blanch briefly so they remain green and crisp. Season when slightly cooled.
• Purée the remaining cannellini beans coarsely in a blender with some of the cooking liquid. Add to the soup - it should be very green. Stir in the herbs and serve hot with Parmesan and a drizzle of extra virgin olive oil.