Open Grilled Sandwich with Apple & Cheese

My Mum used to make this on Sundays for breakfast. What a treat it was, sweet apple slices make a simple grilled cheese sandwich taste gourmet.

OPEN GRILLED SANDWICH WITH APPLE & CHEESE

Ingredients:

(All quantities are flexible)

Preferably whole grain bread, sliced

sweet apple, sliced

mature cheddar, grated or sliced

black pepper

Method:

  1. Place the slices of bread on baking sheet.
  2. Top with sliced apple and grated cheddar cheese, few twists of black pepper on top.
  3. Place it under the grill until cheese has melted,  approx. 2-3 minutes or until it’s golden and bubbling.

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Parsley Sauce

Knock Knock
Who’s there!
Parsley!
Parsley who?
Parsley the sauce please!

Excuse this bad joke, but I just couldn’t resist..
I have to admit that not only have I never made parsley sauce, I never even tried it before.  One of my colleagues always says how much she loves it. I had to try it to see what it’s all about.

I see the appeal now,  it’s a really delicious, quick and no fuss sauce to make and can be used with ham, fishcakes, baked fish, or even vegetables. We had it simply with baked salmon and green beans.

CLASSIC PARSLEY SAUCE

(adapted from BBC Food)

Tip:  Make it just before you need to use it.

Ingredients:

25g butter

25g plain flour

400ml milk

a good handful flat leaf parsley, chopped

salt and pepper to taste

Method:

  1. Melt the butter in a saucepan.

  2. Stir in the flour and cook for 1-2 minutes, watch the heat to ensure sure the paste does not burn.

  3. Gradually stir in the milk to get a smooth sauce. I prefer to use a whisk for that, stirring all the time, bring to the boil.

  4. Lower the heat and simmer gently for 5-7 minutes.
  5. Season with salt and pepper, stir in chopped parsley, serve it straight away.

 

Insalata di Arance / Orange Salad

We had a few versions of this salad when we visited Sicily. Because oranges were in season, this salad was available pretty much everywhere. One version had oranges and fennel, another had oranges, onion, cheese and mint. Even all of the above plus olives. The list goes on. All of them were refreshing, palate cleansing, very simple but delicious.

Since I brought back with me a few oranges, I also made a several versions of this salad at home. Here is one:

INSALATA DI ARANCE

Ingredients:

2 oranges, skin removed and cut into rounds

2-3 spring onions, ends removed and finely sliced

50g mild cheese (sorry, I know it’s not authentic, but I used Edam)

extra virgin oil to dress, to taste

1 teaspoon poppy seeds (optional)

Method:

  1. Mix the ingredients together and serve.

 

Chocolatey-Nutty Muffins

It’s very straight forward here. I was desperate for something sweet with my tea, but didn’t want to spend too much time making it. I had a banana to use up, with cravings for chocolate and some crunch. These muffins ticked all the boxes. Chocolaty-Nutty Muffins

CHOCOLATE MUFFINS WITH PEANUT BUTTER CENTER

(Original recipe is from My Happy Food)

Ingredients:

100g butter
2 eggs
1 large banana
1 teaspoon baking powder
1/2 cup plain flour
1/2 cup cocoa powder
a pinch of salt
3/4 cup sugar
approx 70 g peanut butter (I used crunchy one)

Method:

  1. Preheat the oven to 180C.
  2. Beat the butter with sugar, add the eggs one by one. Then add mashed banana.
  3. In a separate bowl/jug mix together flour, baking powder, cocoa powder and pinch of salt. Add the mixture to the wet ingredients and mix it until smooth.
  4. Line the muffin tray with the muffin cases. Spread 1 tablespoon of chocolate mix in each muffin case, then put a teaspoon of peanut butter, finishing with another tablespoon of chocolate mix.
  5. Bake it for about 25 – 30 minutes, or until the toothpick comes out clean.

Salmon Kedgeree

A kedgeree is often thought of as breakfast here in the UK but I prefer mine as a main course. Lots of kedgeree recipes use cold smoked haddock – which is delicious – but I had only smoked salmon on hands, and this substitution didn’t disappointed. It’s a quick dish, it’s easy, it’s filling … but most importantly it’s delicious and good for you.

Salmon Kedgeree

SALMON KEDGEREE

Ingredients:

300g cooked brown rice

50g butter

2 tablespoons olive oil

1 onion, chopped

1/2 teaspoon ground turmeric

1 1/2 teaspoon mild curry powder

200g frozen peas

4 eggs

225g smoked salmon, cut into chunks or flaked

4 spring onions, finely shredded

bunch of fresh coriander/parsley, roughly chopped

juice of 1 lime

Method:

  1. In a frying pan, heat up the oil, butter and add the onion. Fry for 5 minutes, then add the spices and fry for a further 3 minutes.
  2. Add cooked rice and peas, splash of water (if required), cover with lid and cook for 10 minutes, or until the rice is tender and the peas are cooked.
  3. Meanwhile cook the eggs how you like them (I personally prefer soft-boiled or poached).
  4. When rice is done, mix in the salmon, spring onions, coriander and lime juice. Taste, season it and top with the halves soft-boiled eggs.

Salmon Kedgeree

Crunchy Thai-style Mango Salad

This is a take on the traditional Thai salad, which is crunchy, sweet and spicy, and full of flavour. Fragrant firm mangoes are the best for this salad.

Crunchy Thai-style salad

CRUNCHY THAI-STYLE MANGO SALAD

Ingredients:

1 slightly under ripe mango

5-7 romaine lettuce leaves, torn into peaces

100g beansprouts

handful of fresh coriander leaves

25g roasted unsalted peanuts, roughly chopped

dressing:

juice of 1 lime

2 tablespoons light soy sauce

1 teaspoon light brown sugar

1 shallot, very thinly chopped

1 garlic clove, finely chopped

1 red chilli, finely chopped

1 tablespoon mint leaves, finely chopped

Method:

  1. To make the dressing, mix together the lime juice, soy sauce, and sugar in a bowl. Then stir in the shallots, garlic, chilli and mint.
  2. Peel the mango using a sharp knife or potato peeler. Slice the flesh from each side of mango around the stone. Thinly slice or shred the flesh.
  3. Place the torn lettuce, beansprouts, coriander leaves and mango in a serving bowl. Gently toss together. spoon the dressing over the top, scatter with the peanuts and serve immediately.

 

Walnut and Chocolate (Gluten Free) Cake

This is what I call a ‘good-for-you’ cake. One-quarter cup of walnuts, for instance, provides more than 100 percent of the daily recommended value of plant-based omega-3 fats, along with high amount of copper, magnesium and biotin.  Dark chocolate provides you with energy, fat, minerals and antioxidants. Eggs are a good source of high-quality protein, vitamin D, vitamin B12. Ok there is some sugar in a cake, but you can replace it with honey and it is a cake after all, not a medicine. So, I say… Eat more cake!

walnut & chocolate cake

WALNUT AND CHOCOLATE CAKE

(An adapted recipe from Jul’s Kitchen)

Ingredients:

140 g shelled walnuts

140 g caster sugar

140 g dark chocolate

4 eggs

butter to grease the cake tin

cocoa powder or chocolate for dusting (optional)

Method:

  1. Preheat the oven to 180C.
  2. Place the walnuts and sugar in the blender and pulse it until the walnuts are finely chopped, resembling a coarse flour.
  3. Transfer it to the bowl and add finely grated chocolate.
  4. Separate the eggs. Leave egg whites aside. Add the egg yolks to the nut mixture and stir to combine.
  5. Whip up the egg whites until they form the stiff peaks, then gently fold them into the walnuts.
  6. Butter a round tin and line it with the parchment paper, then scrape the batter into the tin.
  7. Bake the cake for about 30 minutes, or until golden brown and set.
  8. Let it cool down completely before slicing, dust with cocoa powder or more chocolate.