Top 5 World Cup Snacks

Wondering what to eat when watching the next big match? Here are my top 6 picks for world cup inspired recipes.

World Cup Brazil, 2014

World Cup Brazil, 2014 Photo: Thomas

I might not be the biggest football fan in the world, most of the time I just don’t really get it. But that doesn’t mean that I can’t enjoy whipping up some tasty snacks, grabbing a beer and sitting down with some friends to watch the next England match (if we’re in it for much longer!).

So lets race around the world in 5 dishes!

My top 5 world cup inspired dishes


The Italian Classic, Pizza!

Make-your-own Pizza, Italy

Serves 1 as a main course

Check here how to make your own easy make Pizza base or use a store bought alternative to create a classic margherita

1 Pizza base
1 Mozzarella ball
1 jar passata
1 clove garlic
Small bunch of fresh basil (half chopped)
Black pepper to taste
Olive oil

Make the sauce by frying the garlic for a few minutes till it starts to turn golden then add in the chopped basil. Pour in the passata and season with pepper. Bring to a boil then simmer for 20 minutes. Set aside to cool.

Prepare your base by spreading tomato sauce over it then tear mozzarella and scatter over it before scattering with the basil leaves. Drizzle with olive oil and cook in the oven for 10 minutes. Try making your own Pizza like this Ham and Mushroom Pizza.

One Pan NachosSuper one-pan nachos, Mexico

Serves 4 people as a snack/ starter

1 medium avocado
Juice of 1 lime
1 red chilli, finely chopped
1 clove of garlic, finely chopped
1 tomato, diced
2 spring onions, finely diced

Tomato salsa
4 medium tomatoes, seeds discarded and chopped
1 red chilli, finely diced (keep the seeds and it will be really fiery!)
1 clove garlic
Dash of chipotle sauce
Juice of a lime
Olive oil/ corn oil to taste

Store cupboard ingredients
Nachos – we used gluten free tortilla chips which were a mix of Spinach & garlic, beetroot & onion and carrot, tomato & sesame.
Sliced green jalapeno chillies
150g monterey jack cheese, grated
Squeezy cheese* (optional)
Soured cream
Bunch of fresh coriander (cilantro), roughly chopped

Make the guacamole first as it needs 20-30 minutes in the fridge. Add all the ingredients to a mixing bowl and mash it all together. It helps to use a potato masher with the avocado, then switch to a fork to blend the rest. Cover and pop in the fridge for 30 minutes.

Preheat the oven to 220c/ Gas 7 before making the salsa. Prepare the ingredients as directed above and add to a bowl. Gradually add olive (or corn) oil till you reach the desired consistency. Sometimes I use more and others leave the oil out completely. It’s up to you.

Take a big oven proof pan, like our frying pan and add a layer of tortilla chips, then a layer of the monterey jack cheese. Keep layering this, like a lasage till you finish with a layer of cheese. Scatter with the jalapenos and cook for a few minutes till the top layer of cheese has melted.

Once out of the oven top with four equal blobs of guacamole, then 4 of salsa and 4 of soured cream. Between these add the squeezy cheese (if using) and top with coriander (cilantro)

Serve with friends and a cold bottle of larger each.

Homemade Big MacHomemade Big Mac, USA

Makes 1 serving

Love McDonalds classic burger? Try making yourself a homemade (and slightly healthier) Big Mac by following this recipe I contributed to EdUncovered earlier this year. Making your own at home you can dream up your own creation, what will be in your burger?

Santorini tomato keftedes Photo: RussellsKitchen

Santorini tomato keftedes Photo: RussellsKitchen

Keftedes, Greece


Makes 4 servings

2lbs Cherry tomatoes + 2 large tomatoes
1/2 a courgette
1 Onion
1 red or green chilli
1/2 a bunch of mint
1/2 a bunch of Basil or parsley
100g Feta cheese
Salt and pepper
1/2 a cup of flour*

Oil for frying

*you might need more or less flour.

Begin by chopping and de-seeding the tomatoes. Roughly chop the onion, chilli and courgette. Wash the herbs, then roughly chop these too.
Add the tomatoes, onion, courgette, chilli and herbs (parsley and mint) to a mixing bowl. Break up the feta and crumble in too.
Now here’s the cheat. What I did was to mix it all up then pop into a blender to whizz. This breaks everything down and really mixes it together finely. I found this worked better than when I have made it before, but you do. loose the vegetables texture.

Pop it back into the mixing bowl and gradually add the flour till it becomes a thick paste. Leave to site for a couple of hours covered in the fridge.
Heat the oil in the pan and drop tablespoon sized blobs of mixture, shape into a ball or patty. Fry on both sides till golden then drain them on kitchen paper.

In tartiflette (and wine) we trust Photo: Johan Simon Seland

In tartiflette (and wine) we trust Photo: Johan Simon Seland

Tartiflette, France

Serves 4 people

1.5kg potatoes
100g butter, plus a little extra for the top and serving
2-3 shallots
A handful of fresh thyme
1 bulb of garlic + 2 extra colves
200g bacon lardons
1 reblochon or camembert cheese
Green salad to serve

Preheat your oven 200C/400F/Gas 6. Wash the potatoes and then boil them whole for around 10 minutes. They should be softened but not fully boiled.

Chop the shallots and a couple of cloves of garlic, then gently fry them with the thyme and lardons in a knob or butter till softened but not golden. Then remove from the heat.

Drain the potatoes and let them cool a little till you can handle them. Once cool enough cut into 5mm slices. Cut the garlic bulb across the inside of an ovenproof dish, really try and get that garlicky flavour around the dish. Using your hands smear the inside of the dish with butter, this will make it easier to get out when cooked.

Layer the onions on the bottom of the dish then top with the lardons. Layer the potatoes in concentric circles working from outside to inside and building up as you go. Cut on any rind or wax and place your cheese on top in the centre and chop the remaining butter over the top and season with a touch of black pepper.

Bake in the oven for 45 minutes or so, it should be nice and golden on top when cooked.


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