The New Toasted Sandwich
So, as part of setting up our new kitchen I bought a nice combination sandwich press/griller. It makes a good toasted sandwich and I’m very happy with it… but it hasn’t been used as much as I expected because I stumbled upon an even better way to make them using the oven griller.
This recipe for a tuna toasted sandwich is an example of the technique. It can easily be modified for any fillings you like although I recommend keeping the tapenade no matter what else you change!
Ingredients (per sandwich)
- Turkish bread (ideally not the Quality Baker brand – it’s very dense)
- 1/2 small can of lemon-pepper tuna, drained
- About 1/2 tbsp tapenade (recommend Genoese brand)
- About 1tbsp basil pesto (recommend Genoese brand)
- Half a tomato, thinly sliced
- Small amount of grated mozzarella cheese
- Handful of lettuce
1. Turn on your oven’s griller (I think this is the broiler in US-speak)
2. Cut the bread into sandwich sized sections
3. Carefully slice the bread to separate the top and bottom
4. Lightly toast the outer sides of the bread (careful, it doesn’t take long)
5. Spread pesto on bottom piece of bread
6. Spread tapenade on the top piece
7. Put the tomatoes on the bottom
8. Spread the tuna on top of the tomato
9. Put the cheese on top of the tapenade
10. Place back under the grill (again, it doesn’t take long)
11. Remove from the grill (to assist you with getting it just right, I carefully cooked the one in the picture one a little bit too much)
12. Put the lettuce on
13. Put the sandwich together and eat
Got a random vegetable in your pantry that you’re not sure what to do with?
http://vegetables.co.nz/ may come in handy as it has a search for recipes by vegetable option.
(I saw a hot air balloon with the URL flying past and just had to check it out, I’m going to give a few of the recipes a try. Pity about the slogan – “Be inspired”. It makes me want to throw carrots at them.)
For the past while I’ve been fixated on adding olives, feta and pesto to nearly all my savoury meals. Everything tastes better with olives/feta/pesto right? Well, yes and no. After realizing that my last three meals had included all these ingredients I decided it was time to branch out again.
So, I present to you pizza without the OFP combination.
The base spread is tomato salsa with left over Guacamole, topped with chargrilled capsicum, red onion, chillies, cheddar and mozzarella.
A delicious combo. I didn’t miss OFP one bit.
For general pizza making instruction view:
Broccoli or Mushroom Simple Pizza
For other yummy pizza toppings view:
Zucchini and Onion Pizza.
Potato and Leek Pizza
Peach, Banana & Mint Smoothie
I love going to the gym as gym means that when I get home it’s time for smoothies! (yes, really everything is about food).
This is the smoothie of the hour. I think it’s the mint leaves and dash of lemon which give this smoothie the edge.
Put the following in your blender.
- A ripe banana
- Two ripe peaches (stones removed of course!)
- Dash of lemon juice
- 2 tablespoons of yogurt
- A couple of small mint leaves finely cut
Then add milk. For two people I add milk till the total of ingredients in the blender is 750mls.
I’m currently not going to the gym as I broke my finger. Damn. I’ll probably make the smoothie again soon anyway though I’ll need to get Thomas to do the chopping for me.
Parnell Chocolate Boutique
Kim at the Parnell Chocolate Boutique with chocolate denso.
Aucklanders, Heaven in a cup is waiting for you.
The Auckland contingent of Polly Put the Kettle on had a Chai making get together the other day. We made chai, ate food, sat on the back deck and watched ducklings.
We’ll be providing chai as well as other refreshments at KiwiBurn next year. We were thinking that we’d have to try out a few different recipes before finding the perfect chai. Not so, this one is great. Using soy means it’s also vegan friendly (anyone know if vegans eat honey? If not I guess we could replace the honey with brown sugar).
Rowena served the chai on a cute little tray in cute mugs purchased at an Op shop.
Put the following in a pot:
1 Tbsp anise seed
6 green cardamom pods
1 cinnamon stick
1/4″ ginger root, sliced thin
1/4 tsp black pepper corns
2 bay leaves
1/2 cinnamon pod
7 Cups water
Boil 5 minutes, then steep 10 minutes:
2 Tbsp Rooibos tea (or your favourite) then bring to a boil, and simmer 5 minutes:
6 Tbsp honey or brown sugar
1 Cup soy
I never used to like sushi, but yesterday I was sitting at work scoffing my prawn and avocado rolls and reflecting on how my tastes have changed over the years. (If anyone feels an urge to tell me that I’m using the term sushi incorrectly because blah, blah, blah – please don’t.)
I started making a list of foods I’ve learnt to like, and then I realised that the learning came in two clear phases. The first I started liking as a teen, the second happened after I reach adulthood.
The Teenage Years
* Chocolate mousse
I note that my parents thought it was a sad day when I started liking mushrooms and asparagus – it meant there was less for them!
The Gourmet Adult
* Feta cheese
And then there’s the foods that other people love but I still just don’t get.
* Blue cheese (although I’m getting there)
I’m sure there’s a bunch I’ve missed. Anyone else finally seen the light on something?
Tuna and Cream Cheese Dip
This is a lovely and easy starter. Even Thomas who is normally the anti-tuna thinks it’s delicious. Thanks to Clarissa for the recipe.
Tuna and Cream Cheese Dip
1 x medium tin plain tuna (in spring water)
1 x pot of cream cheese (250gms)
Good bunch of fresh mint
Salt and pepper to taste
Juice of half a lemon.
Loosen the cream cheese in a bowl (until smooth and easy to stir), flake the tuna into it and stir through, add the mint and stir, then salt, pepper and lemon juice.
Serve with carrot sticks.
Tip: If the cream cheese is at room temperature it makes it easier to deal with :)
Roasted Asparagus Rolled in Pesto.
This is a wonderful and extremely easy way to do something different with asparagus. The pesto adds a slight crispy crust to the asparagus (as well as a yummy pesto flavour of course).
Roll the asparagus in pesto. Put in a roasting dish with a little oil and cook at around 200 C for 5 to 10 minutes.
I like to use it as an addition to my Big Breakfast style Vegetable Hash Stack
Chocolate Walnut Fudge
Chocolate Walnut Fudge
- 250g (1 cup) sugar
- 400g can of condensed milk
- 50g of butter
- 5ml (1 tsp) vanilla
- 115g plain chocolate, grated
- 75g (3/4 cup) walnuts
- Non Stick Baking Paper
Grease an 18cm square cake tin and line with baking paper.
Mix the sugar, condensed milk and butter in a heavy-based saucepan and heat gently, stirring occasionally until the sugar is dissolved completely.
Bring the mixture to the boil (stir continuously) and cook until it reaches 119 degrees Celsius*. Remove the pan from the heat and beat in the vanilla essence, grated chocolate and nuts. Beat until mixture is smooth and creamy.
Pour mixture into the cake tin, spread evenly. Leave to set in the fridge (a few hours).
*Or perform the famous fudge soft ball test (drop a few drops of the boiling fudge mixture into cold water. If it forms a ball it is ready).