3D Munchies

THREE-DIMENSIONAL RECIPES TO SATISFY THEM CRAVINGS

ELI GEORGE

Bring your cravings into a whole new dimension.

Two dimensional recipes? How passé. We’re living in the 21st century, baby, and 3D Munchies is here to take bring your late-night (or morning, we’re not judging) cravings into the future. Strap in for a journey: they say seeing is believing, and this book is here to let you visualize those cheesy nacho crevasses and the crispiness of those potato chips before they even hit the plate.

With half-baked, smaller snacks to fully loaded, pop-off-the-page carbs, and a whole section for anyone with a sweet tooth, this book is here to satiate all your senses with fried and baked goodness. Includes 3D glasses, heaps of diet-unfriendly recipes, and some chocolate-dipped, over-the-top visuals.

Eli George is a Melbourne based cook with a passion for pastry and creating the perfect snack. 3D Munchies is his first book.

COOKING & ENTERTAINING

128 pages, 7Y x 95” 60 color photographs HC: 978-1-92-241737-4 $19.95 Can: $26.95 September 7 2021 Rights: US/Canada, Latin America, Asia SMITH STREET BOOKS

WITH 3D GLASSES INSIDE!

THREE-DIMENSIONAL RECIPES TO SATISFY THEM CRAVINGS

waffle nachos

SERVES 4

Line two large baking trays with foil and place a wire rack on top of each. There’s no need to preheat the oven for this recipe.

1 tablespoon vegetable oil 1 chorizo sausage, about 100 g (3 ½ oz), sliced 250 g (9 oz) packet of English-style waffles coriander (cilantro), for garnish

Creamy corn cheese

250 g (9 oz/2 cups) grated mature cheddar 2 × 125 g (4 ½ oz) cans creamed corn 60 g (2 oz/¼ cup) good-quality mayonnaise ¼ small onion, finely chopped

Spicy black beans

1 tablespoon olive oil 1 red onion, finely chopped 2 garlic cloves, crushed 400 g (14 oz) tin black beans, drained 1 tablespoon roughly chopped pickled jalapeno chilli 1 teaspoon ground cumin handful of coriander (cilantro), chopped Combine the creamy corn cheese ingredients in a bowl. Season to taste with salt and pepper. For the beans, heat the oil in a frying pan over medium–low heat and cook the onion and garlic, stirring occasionally, for 6–8 minutes, or until tender. Add the beans, chilli, cumin and 80 ml (2. fl oz/1/3 cup) water. Cook, stirring and mashing some of the beans, for 6–8 minutes, or until most of the liquid has evaporated. Stir in the coriander, then season to taste. Preheat the oven to 170°C (340°F).

Heat the oil in a frying pan over medium–low heat. Cook the chorizo for 5–6 minutes, or until browned and a little crispy around the edges. Remove from the pan using a slotted spoon and drain on paper towel. Meanwhile, heat the waffles according to the packet instructions, then cut in half on the diagonal. Spread half the waffles over the base of a baking tray or baking dish suitable for serving. Spoon a little less than half the beans and half the creamy corn cheese over the top. Repeat with a second layer of waffles, then the remaining beans and creamy corn cheese. Bake for 6–8 minutes, or until the cheese in the topping is melted. Top with the chorizo, scatter with coriander and serve immediately.

9 MUNCHIES 3D