Bagel Crisps – Daily Gluttony

Did you know that Abe’s Bagels – Bagel Crisps contain 70% less fat than regular crisps? And, their scrumptious flavours contain no artificial colours, flavours or preservatives. ~~Hells yeah!~~ Meaning now you can have your crisps, and eat them too.

While chomping on these crisps, I thought I would try something different with my crisps, rather than cracking a packet and plonking on the couch or serving them with dip. Enter, Beef, Bean and Bagel Nachos; by replacing the standard nacho corn chips with bagel crisps not only will you be reducing your families fat intake, but the sturdy nature of the bagel crisps gives you superior scooping power as your crisp wont buckle under topping pressure or go soggy. Win.

Ingredients

1 packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
500g beef mince
1 brown onion – halved and finely sliced
2 cloves of garlic – crushed
1 tbs of oil olive
420g tin of four bean mix – rinsed and drained
¼ cup of tomato paste
½ cup of water
1 tsp of sweet paprika
1 tsp of smoked paprika
1 tsp of ground coriander
1 tsp of Moroccan spice mix
½ tsp of cinnamon
½ cup of tasty cheese
1 avocado – diced, to serve
Fresh coriander leaves, sour cream, and sweet chilli sauce, to serve

Method

Heat oil in a large pan over a medium-high heat. Add onion and garlic and cook stirring for 2-3 minutes until onion begins to soften.
Add beef mince, bean mix, tomato paste and herbs. Cook, using a fork to break up the mince, for 3-5 minutes or until beef mince is browned and herbs are fragrant.
Add water and allow to simmer uncovered for 5 minutes or until sauce has reduced and thickened.
Pile Abe’s Bagels – Marlborough Sea Salt Bagel Crisps on an oven proof serving dish, top with beef and bean mix, top with cheese and grill under a medium grill to melt and brown.
Top with fresh coriander leaves and diced avocado, and serve immediately with sour cream and sweet chilli sauce.

Enjoy!

Salted. Caramel. Cheesecake. Need I say more?

To many, plain cheesecake is decadent enough. For me, this amazingly delicious Salted Caramel Cheesecake, is gluttonous heaven. A buttery, crunchy, salted bagel crisp crust that sits beneath a smooth and creamy caramel cheesecake filling, topped with praline shards that hold notes of caramel, salt and bagel crisp crunch. Wow.

Ingredients – cheesecake

2 packets of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
150g of butter – melted
800g caramelised condensed milk
500g block of cream cheese – at room temperature
¼ cup of boiling water
3 tsp of powdered gelatin
½ tsp of salt – or to taste

Ingredients – praline

½ packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
½ cup of caster sugar
2 tbs of cold water

Method

Place 2 packets of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps into the bowl of a food processor and process until it resembles a fine crumb. Add the melted butter and process until combined. Press the crumbs evenly over the base and sides of a lined, 20cm springform pan using the back of a metal spoon and chill in the refrigerator for 20 minutes.
Place cream cheese and caramelised condensed milk into a large mixing bowl and using an electric mixer, beat until smooth.
Place boiling water in a heatproof bowl and sprinkle with the gelatin. Stir until gelatin dissolves. Add gelatin mix and salt to the cream cheese mixture and process until well combined.
Pour the cream cheese filling mixture over the bagel crumb base and refrigerate overnight, or for a minimum of four hours.
Line a baking tray with baking paper. Combine sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
Increase heat to high. Bring to the boil, and boil, without stirring, for 5 to 7 minutes or until the mixture turns golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Roughly break ½ a packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps into halves and quarters and arrange on prepared tray, pour over sugar and allow to cool before breaking into praline shards.
Carefully remove cheesecake from spring form pan, arrange praline shards on top and serve.

Enjoy!