Keep it simple!
Tomorrow sees the start of December (2023) which for many brings with it lots of stress! Well, here is one idea to help you create a perfect quick and easy platter sure to please everyone. Now, the idea here is to keep it simple, so I would suggest just pulling everything suitable out of your fridge, grabbing a tray, plate or sturdy chopping board and seeing what you come up with! Of course, you can do this for yourself for lunch – why not!? It’s fun, festive and tasty! Or you can rustle it up at any time to share with friends, family or neighbours.
The Sharing Board recipe
The idea is to produce something easy to eat with your fingers or a small plate, possibly with crackers, large crisps or even fresh bread, using what you already have in!
Grab some lettuce, tomatoes, cucumber, peppers, mange tout, sugar snap peas, baby corn, carrots or cooked new potatoes. Slice, chop, grate, or cut into cute shapes! Add some houmous or baba ganoush (aubergine dip), or maybe a bowl of seasoned natural yogurt on the side. Then add a few antipasti items such as olives, artichokes, chargrilled peppers, or marinated mushrooms. Throw on some baby beetroot, or silverskin onions, mini gherkins if that’s your thing or anything else that fits! If you want to add some proteins, cut or slice your alternative meats and cheeses into bite size pieces. Serve with breadsticks, crackers, giant crisps, crunchy pretzels, chunks of bread, or try out my new easy protein crackers!
This is a cheats recipe! But a very tasty one!
- 1 block tempeh (try it)!
- several sprays oil (I used olive)
- 1/2 teaspoon garlic granules
- 1/2 teaspoon Cajun spice
- 1/4 teaspoon ground black pepper
Unwrap the tempeh and slice into 3-4mm slices.
Spread out in a single layer on a non stick (or lined) baking sheet (or 2).
Spray lightly with oil.
Sprinkle half of the garlic, half of the Cajun and half of the black pepper equally over the pieces.
Spritz with a bit more oil.
Bake at Gas Mark 4 (350 f / 180c) for 10 minutes. Carefully remove from the oven and flip each piece over.
Spray, sprinkle and spritz this side (steps 3-5) and return to the oven for 5-10 minutes.
Allow to cool (they will crisp a bit more as they cool).
Enjoy!
Serving your crackers
These easy crackers are very versatile! You can of course, add them to your sharing platter, spread them, dip them, dunk them, load them. These are savoury crackers so I’d try to keep the toppings savoury… I think I’ll have to experiment with a sweet cracker too!
What do I need?
I would imagine there is nothing in particular you need to make your sharing board, but if you’re after any new bits or are looking for gifts, here are a few ideas. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Storing
Once assembled you can store your sharing board in the fridge until you’re ready to eat. However, it is best to make it and eat as soon as possible. Cover any leftovers (especially sauces or dips) and store in the fridge. If you’re making my protein crackers, store them in a sealed container in the fridge for up to five days. I’ve not tried freezing them as they get eaten quickly, but let me know if you do!
Sharing
Well, this sharing board is made for sharing! Who will you share it with? How many times will you make it and will you add different things, or the same things each time? I would love to see any photos you take and as always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Any special requests for other seasonal recipes (sharing my new seasonal ‘cake’ recipe soon)! Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
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