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FRESH TOMATO, ROCKET AND CURD TOASTIE

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This sandwich contains that magic combination of fresh tomato with peppery, fragrant leaves and all brought together with warm, melting creamy curds.

Serves 1-2

75- 100g fresh curds

¼ tsp lemon zest

1 squeeze lemon juice

To taste sea salt and cracked pepper

4 slices day old white bread

20g butter

2 tomatoes, sliced into thin rounds

20g rocket leaves

4-6 basil leaves torn

Method

Put the fresh curds into a bowl and marinate for a few minutes with the lemon zest, lemon juice, salt flakes and freshly ground black pepper.

Flatten the slices of bread using a rolling pin, and then butter each slice thinly. Place two of the slices, butter side down on top of a chopping board and divide the marinated curds between them. Add the torn basil and rocket leaves and 2-3 rounds of tomatoes. Top with the other slice of bread – butter side facing up and gently fry the sandwiches in a heavy based frying pan over a moderate heat until they are golden on both sides.

Remove and cut in half or fingers and serve immediately.

 

FRESH ASPARGUS ROLLS WITH CAERPHILLY CHEESE

Asparagus and Cheese Crescent Rolls

 

This is a bit of twist on a classic, however these are baked till golden and the cheese has melted.

300g fresh asparagus


1 loaf white or wholemeal sliced bread


1 cup Caerphilly cheese, crumbled or grated


Cracked pepper and a pinch of salt


Method


Preheat oven to 200C

Break off tough ends of the asparagus leaving just the tender tips. Steam for 2-4 minutes until tender.

Remove the crusts from the bread.  Place one slice down on your work bench and place one spear of asparagus across on the diagonal, sprinkle some cheese and a little seasoning, roll up and place the end of the bread under the asparagus roll, as this will stop it unfurling.

Continue until all the asparagus is used up and then place the rolls onto a baking tray and cook in the top half of the oven and bake until the bread has gone golden and toast like and the cheese is starting to ooze out from the ends.

Serve immediately with a little drizzle of extra virgin olive oil or even a spread of butter.

Roll up and bake in the oven for 10 – 12 minutes or until rolls are browned.

CROQUE MONSIEUR

These are the perfect indulgent snack – quick to make, hugely satisfying for all appetites. Actually they will be a great get-out-of-jail in school holidays!

i made these sandwiches at the market and they were a hit!  I just wanted to post them again as i liked the photos Simon took, showing just how simple it is to make.

CROQUE MONSIEUR


Makes 12

250g good melting cheese, gruyere works well
100ml crème fraiche
3 slices ham
6 slices bread (this is one of those occasions where white is great)
Dijon mustard, spring onions or chives are a wonderful tasty addition.

Method

Preheat the grill.

Mix together the cheese and crème fraiche in a bowl.

Divide the ham between 3 slices of bread, cover with some of the cheese mixture.

 
and top with the remaining slices of bread. 
 
 
Spoon over the remaining cheese mixture.

grill until golden and bubbling. 
 
 
Cut each into quarters before serving.
 
 

and enjoy…

GOING NORDIC ….


Winter may be here but it doesn’t always mean we have to have heavy, carbohydrate laden meals.  I love the Nordic cuisine and this open sandwich or madder as they would call it is a great healthy option to our daily diet.
I made them for breakfast and it was a refreshing option which kept me full easily to lunch.
Some topping options

  • rye bread with berries and a little light cream cheese
  • rye bread, cottage cheese, herbs and seasonal veges like grated carrot, beetroot or cucumber and tomato
  • rye bread, scrambled eggs and spinach and kale, or smoked salmon or mackerel
OPEN SANDWICH NORDIC STYLE
SMOKED SALMON, COTTAGE CHEESE, ROCKET AND SOFT BOILED EGG

Serves 2

2 slices rye bread
2 eggs, boiled
200g cottage cheese
2 spring onions, sliced finely
handful fresh rocket, spinach or watercress (available at farmers market), roughly torn
8 slices smoked salmon
1 lemon
drizzle extra virgin olive oil
sea salt flakes
freshly ground pepper

Method

Firstly boil two eggs, cool, peel and slice into rounds.
Toast the rye bread and place on to two plates.
Place the cottage cheese in a bowl and mix in the spring onions, rocket a little squeeze of lemon juice and a drizzle of oil, season with salt and pepper.
Place the cottage cheese mix onto the rye bread, layer over the boiled egg and finish with slices of salmon.
Serve with a little lemon, grind of pepper and a light drizzle of oil.

THE STEAK SANDWICH

This fantastic sandwich is a combination of a few of our fantastic vendors

Bread roll – Levitio Bakery


Steak – Waitaki Beef

Gooseberry sauce – Butlers Berries
About 2 tbsp olive oil
700g rump steak, cut into four 2cm thick steaks
Salt and black pepper
4 bread rolls, cut open
8 Tbsp mustard mayonnaise (Recipe below) or simply use mustard and mayo
About ½ a head of  lettuce
4 Tbsp gooseberry sauce or any tangy or hot sauce

Method
Place a ridged griddle pan on a high heat and leave it for several minutes until piping hot (or stoke up the barbecue). Drizzle a tablespoon of olive oil over the meat and season generously with salt and pepper. Rub the seasoning into the meat, then place in the hot pan. Cook for about three minutes on each side for medium, or longer if you prefer it well done. Remove the steaks from the pan and keep them somewhere warm while they rest.
Now place the rolls cut side down in the griddle pan and toast them for a few seconds – take care they don’t char too much.
To assemble, spread mayonnaise on both halves of each roll. Line the bottom half with lettuce, spread the sauce over it. Slice the meat on an angle and arrange over the lettuce. Sprinkle with salt and pepper. Finish with more lettuce, cover with the other half of the roll, and get your teeth into it..
MUSTARD MAYONNAISE
1 free-range egg
1 tbsp Dijon mustard
2 tbsp grain mustard
2 tbsp cider vinegar
1 crushed garlic clove
½ tsp caster sugar
⅓ tsp salt
350ml sunflower oil

Method

Put the egg, mustards, vinegar, garlic, sugar and salt in a small food processor bowl, start the machine and, while the motor is running, start adding the oil in a slow, steady trickle. Once all the oil is in and the mayonnaise is smooth and thick, transfer to a clean jar, seal and refrigerate. It should keep for up to a week.

EGG AND WATERCRESS SANDWICH


Once upon a time this sandwich would have been served at high tea, sadly traditions like these have subsided but the sandwich need not. Watercress is fantastic at the moment large peppery leaves add a wonderful crunch and burst of heat to this classic sandwich.

Serves 1

Two slices good quality bread (Joyful Vegan Wholegrain)
1 Tbsp mayonnaise mixed with ¼ tsp Dijon mustard (optional)
1 egg, soft boiled
Handful fresh watercress
Pinch sea salt flakes, fresh ground black pepper

Method

To soft boil your egg – Start by having your egg at room temperature. Bring a small pot (deep enough to submerge the egg) of water to the boil. Place the egg carefully into the boiling water, when it comes to the boil again set your timer for 4 minutes and 30 seconds exactly. When the time is up remove immediately from the water and refresh under cold running water. Peel and mash coarsely with a fork and season lightly with salt and pepper. Set aside.

To assemble: generously spread your mayonnaise mixture onto one slice of the bread. On the other slice add the egg mixture and spread generously. Pick through the watercress, I generally use the leaves and the tender tips as the stalks can be a little too fibrous for this. Sprinkle over a little sea salt and grind of pepper. Place the mayonnaise slice of bread on top and press to adhere.

Cut in half and enjoy this classic combination.