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Homemade Tortilla Wraps

11 Sep

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If, like me, you have always marveled at the magic of a tortilla then look no further. These are honestly so easy to make, not even any tricky yeast in these to catch you out. So there is no reason not to give it a whirl. These are best served hot from the pan as they are still very soft and easy to fold then but will keep for up to three days if you keep them airtight. These don’t have the same leathery feel as some shop bought tortillas, they are much softer and are actually more durable when folding, wrapping and generally over loading your tortillas. They only have to be rested for 30mins and will have all family and friends astounded by your culinary expertise.

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Homemade Tortilla Wraps (Makes about 10)

3 cups plain flour

1tsp salt

1/2tsp baking powder

1/3 cup vegetable oil

1 cup hot water

  • In a large bowl, whisk together the flour, salt and baking powder.
  • Drizzle in the oil and use your fingers to work it through the flour until it resembles crumbs.
  • Make a well in the middle and pour in most of the hot water. Mix until it forms a soft ball adding the rest of the water if needed.
  • Place in a clean bowl, cover with a tea towel or cling film and let rest for 30mins. It won’t rise as there is no yeast only baking powder, so don’t worry if you come back and it is the same size.
  • Divide the dough into ten balls and roll each one out into a thin disc on a well floured surface.
  • Heat a large frying pan over a medium/high heat and cook the wraps for 1-2mins or until brown and blistered then turn and repeat on the other side.
  • Serve warm, also suitable for freezing.
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Sticky Honey and Garlic Meatball Salad

21 Aug

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I am a big fan of a generous plate of tender meatballs smothered in a classic tomato sauce sitting atop a beautiful mound of fresh spaghetti but we all need a change sometimes and this recipe is perfect for that. The actual meatballs are quite basic but the sauce is just to die for, it is sweet and sticky and chock full of garlic. It uses all ingredients that everyone should have lurking around their cupboards and it would go beautifully with any sort of meat. I think it would be perfect for chicken in a wrap.

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I serve these over a fresh, crisp salad instead of the usual pasta which makes the dish much lighter and ideal for Summer. It would also be great stuffed into a crunchy baguette if your feeling hungrier! I’m off to the beautiful Italy tomorrow so I will try to post while I’m there but if I don’t I will hopefully be back on Tuesday. It will be tough work but i’ll try to sample as many gelato flavors as I can to report back to you. A big task but I’m up to it, Ciao! 😀

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Sticky Glazed Garlic and Honey Meatball Salad (Serves 2-3)

250-300g lean mince beef

1 small egg. lightly beaten

1/2cup breadcrumbs

1tsp mixed herbs

1/2 onion, finely diced

2tbsp Worcestershire sauce

salt and pepper

For the Sauce:

1/2tbsp sesame oil

4 garlic cloves, minced

1/3 cup ketchup

1/4 cup honey

2tbsp soy sauce

For the Salad:

a handful of iceberg lettuce, shredded

1/4 cucumber, diced

1/2 pepper, sliced thinly

2-3tbsp tinned sweetcorn, drained

6-8 cherry tomatoes, halved

2 small carrots, thinly sliced or grated

grated parmesan, to serve

  • Preheat the grill to high.
  • In a large bowl, mix together the mince, egg, breadcrumbs, herbs, onion, Worcestershire sauce and salt and pepper using clean hands preferably.
  • Shape the beef mixture into roughly 10 meatballs and place on a lined tray.
  • Cook under the grill for 6-8mins on both sides or until the meat is cooked all the way through.
  • Meanwhile make the sauce, heat the oil in a medium pot over medium heat then add the minced garlic and cook for 1-2mins to soften. Add the ketchup, honey and soy sauce and bring to the boil, mixing continuously.
  • Turn the heat down to a simmer and let reduce for 5mins.
  • Once the meatballs are cooked add them to the pot with the sauce and toss to coat.
  • Toss the salad ingredients together then divide between bowls, top with meatballs and extra sauce and dust with a fine grating of parmesan.

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Peach, Tomato and Mature Cheddar Wrap

9 Aug

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I have always loved pairing sweet fruit with savory, tangy flavors such as a sharp cheddar or feta cheese or even pickled onions. The sweet against the sharp just works to perfection and this wrap is a perfect example of how harmonious they can be. Peaches are in season at the moment and they are so amazingly mouthwatering and juicy that I’m trying to use them in just about everything to make the most of it.

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A sharp, crumbly, mature cheddar is one of my all time favorite indulgences and I like it in basically everything from a simple grilled cheese to sprinkled on a crispy baked potato or just a chutney, cheese and crackers combo. It just never gets boring! This wrap is really healthy and makes it easy to incorporate fruit and veg into your diet.

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Peach, Tomato and Mature Cheddar Wrap (Serves 1)

1 small wrap

a small handful of spinach leaves

1/2 peach, stoned and cut into wedges

1/2 small tomato, cut into wedges

a matchbox size of mature cheddar, cut into small cubes or grated

1/2 samll vacuum packed beetroot, cubed

1 spring onion (green part only) sliced on the diagonal

salt and pepper

  • Heat the wrap in the microwave for 10-15sec until warm and soft.
  • Place the spinach leaves in a flat layer on one side of the wrap then fan out the peach and tomato wedges on top.
  • Sprinkle with cheddar cubes/grated cheddar, beetroot and sliced spring onion. Season with salt and pepper.
  • Fold over and try and keep all the fillings under control while you eat!

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Whole Wheat Garlic and Coriander Naan

21 Jul

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I had never even considered making my own naan breads until we were having a guest over for dinner. I made a chicken curry (Post coming) and I thought I would make a bit more of an effort then usual and make homemade naan to boot. I originally found a plain naan recipe that didn’t use yogurt, egg, oil or whole wheat flour but I changed my mind and decided to challenge myself a bit.

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I will have to give the other recipe a go sometime but this one was so good, I don’t know how I’ll be able to top it! It was soft and fragrant from the garlic and coriander and the seeds gave the top a slight crunch. It was actually surprisingly easy to rustle up and I will definitely not be going back to shop bought any time soon. They obviously work magnificently with a big curry, to soak up that amazing sauce but they would also be handy to use as a pizza base, open top sandwich or even topped with scrambled eggs for an Indian twist on breakfast.

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Whole Wheat Garlic and Coriander Naan (Makes 6-8)

1/2 cup warm water

1tsp caster sugar

2tsp active dry yeast

2 cups whole wheat flour

1/2 cup white bread flour

1/2tsp salt

1/4 cup olive oil

1/3 cup natural yogurt

1 egg

Toppings: dried coriander, poppy seeds, sesame seeds and minced garlic

olive oil, for frying

  • In a large bowl, mix together the water, sugar and yeast and let sit for 5mins.
  • Pulse the whole wheat flour in a food processor until it is quite fine.
  • Next stir in the two types of flours,salt, olive oil, yogurt and egg and mix until you have a soft dough.
  • Turn out onto a well floured surface and knead for 4-5mins.
  • Place in a lightly oiled bowl and cover with a tea towel. Let rise in a warm area for about 1hr until roughly doubled in size.
  • Knock the air out of it and knead for 1-2mins then divide into 6-8 even balls.
  • Roll each one out into a thin oval then sprinkle with a little bit of each of the toppings or whatever you fancy and press into the dough lightly.
  • Heat a tiny bit of oil in a large frying pan or griddle and over a medium/high heat and place about two naans on at a time. Flip once the bottom is golden cook on the other side.
  • Serve hot with a curry or as a pizza base etc.

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Garlicky Sweet Potato, Spinach and Tuna Quesadillas

16 Jul

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Today, dinner was a bit of a shambles and I kept changing my mind drastically from curry to baked potato to a stir fry. It was very frustrating and I couldn’t keep my mind on just one idea until sweet potato popped into my head. My first reaction was just to swap the a normal baked potato for a sweet potato but I thought that was kind of boring so I came up with this. I spent ages browsing Google searches in the hopes to find a perfect recipe but I wasn’t very successful, in the end I settled for modifying a quesadilla recipe.

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As soon as I saw even the words “Sweet Potato Quesadilla” I was hooked and I got straight down to business.This is a great recipe because you zap the potato in the microwave so its done  in about quarter the time it would take if you baked it. It is a really healthy take on the Mexican classic that can sometimes be a bit daunting to health fanatics like me!

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It is a gorgeous combination of flavors and for some reason it reminds me of a big burger done on the bbq… Don’t ask me why 😀 My absolute favorite part of this meal is definitely the pickled onions, they are so tasty and really easy to do. It is the first time I have ever tried/made pickled onions and I will definitely be making more in the future.

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Garlicky Sweet Potato, Spinach and Tuna Quesadillas (Serves 2)

1 medium sweet potato

1/2 large onion, preferably red but white also works, sliced

1/2 cup red wine vinegar

1/4 cup caster sugar

4 black peppercorns/1/2tsp freshly ground black pepper

4 small tortilla wraps

2 heaped tsp garlicky pesto (I used my Quick Spinach Pesto)

a big handful of spinach

1/2 can drained tuna in brine, about 60g

1/2 cup grated mozzarella, or more to taste

2tsp olive oil

  • Cook the sweet potato in the microwave for about 15mins until it is tender.
  • Meanwhile, combine the red wine vinegar, sugar and peppercorns in a small pot and bring to the boil. Stir until all the sugar is dissolved. Place the onions in a heat proof bowl and pour the hot vinegar over it. Leave to sit for 10mins, then drain and set aside.
  • Once the sweet potato is tender, scoop out the flesh into a bowl and season with salt and pepper. Mash with the back of a spoon or fork until smooth.
  • Divide the pesto between two wraps, spreading it out evenly. Next layer on the mashed sweet potato equally between the two wraps.
  • Scatter over half the spinach, tuna and then mozzarella lastly then place the other wrap on top.
  • Heat 1tsp oil in a large griddle pan and place the first quesadilla on. Fry for about 2-3mins on each side until golden and the cheese is starting to melt.
  • Serve cut in half or quarters with the pickled onion and a big salad.

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Classic Egg Mayonnaise Panini

29 Jun

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I must admit before I start that I actually don’t like egg mayonnaise at all… (Gasp!) Yep, I don’t like mayonnaise in general therefore it just really isn’t my cup of tea so I’m telling you about this based on my moms taste, which in my opinion is very valuable! When we were in England, my Auntie Liz made egg mayonnaise sandwiches which my mom just adored and since we got back she has been craving them.

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So I decided to try and make some of my own, I’m pretty positive it wasn’t as good as Auntie Lizs but according to mom it was pretty damn tasty! It is great to know how to make egg mayonnaise, even though there is basically nothing to it because who (Besides weird people like me!) don’t like egg mayonnaise sandwiches? It is very handy to have up you sleeve… Not literally though because that might be a bit disgusting!

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Classic Egg Mayonnaise Panini

2 eggs

1/4 onion, diced

1-2tbsp light mayonnaise

1/2-1tsp dijon mustard, optional

a pinch of paprika, optional

salt and pepper

3-4 cherry tomatoes, quartered.

1 panini/bread roll/2 slices of bread

  • Place the eggs in a small pan of cold water and put over a high heat. Time 14mins then remove from the heat and place the eggs in a new bowl of cold water.
  • Peel and place in a bowl then chop roughly with a knife.
  • Mix in the onion, mayo, dijon and paprika and season to taste with salt and pepper.
  • Toast the panini/bread if you want and place the egg mayonnaise on one side and cherry tomatoes on the other.
  • Sandwich together and devour!

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Grilled Tuna, Veggie and Red Pepper Pesto Wrap

17 May

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Lunch has never been my favorite meal, probably because sometimes I end up eating the same thing day in and day out for about a month straight and I always end up being bored out of my mind and dreading having to eat my plain old sandwiches. I am quite restricted because of school but when that is a whole other topic! When I’m eating lunch at home, I have free range to make what I fancy and it can even be hot and not soggy from sitting in my lunchbox all day, the privilege!

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So the other day I was really craving something hot but still a summery dish because it was actually sunny out for once, I couldn’t believe it. So I pulled out the wrap and let my senses guide me as to what I would put on it and it ended up so yummy. I hadn’t intended to share it with you guys but I just couldn’t keep this to myself. Quick and delicious, what more could I ask for? 🙂

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Grilled Tuna, Veggie and Red Pepper Pesto Wrap (Serves 1)

1 tortilla wrap

1/2-1tbsp roast red pepper pesto

1/2 x 200g tin tuna in brine, drained well

1-2tbsp sweet corn, from a tin

1 small spring onion, finely sliced

1tsp fresh chives, finely chopped

grated cheddar cheese

3 cherry tomatoes, halved

4-5 spinach leaves

salt and pepper

  • Preheat a george foreman grill.
  • Lay the tortilla out and spread the pesto all over the center of the wrap.
  • Layer in the tuna, sweet corn, spring onion and chives.
  • Sprinkle generously with grated cheddar cheese and season with salt and pepper to taste.
  • Layer the tomatoes and spinach on top of that.
  • Fold up the bottom and top of the wrap and then the sides and grill for 5-10mins until the tortilla is crisp and golden and the filling is hot.
  • Slice in half diagonally and serve.

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