#Prawn Sandwich recipe

[askwhatsforlunch]

Spicy Prawn Sandwich

It's hot and sunny, the skies are a cloudless blue, the ideal weather for a picnic! And this Spicy Prawn Sandwich makes a delicious, mouth-watering al fresco meal, whether it's by the sea or in your own garden! And you can even bring it indoors to tuck into it whilst watching the Rugby World Cup opening clash between Les Bleus and the All Blacks!!! Happy Friday!

Ingredients (serves 1):

a generous bunch Garden Cilantro

1/4 long red hot chili pepper

1 1/2 tablespoon olive oil

1/2 small lemon

a dozen fresh prawns, steamed and cooled

1/4 cup thick plain or Greek Yoghurt

2 heaped teaspoons Mango Chutney

1/4 teaspoon Garam Masala spices

1 teaspoon olive oil

100 grams/3.5 ounces freshly baked Baguette

a pinch of salt and freshly cracked black pepper

a few leaves gem lettuce, rinsed and spin-dried

1/4 cucumber

Finely chop Cilantro, and spoon into a medium bowl.

Thinly slice chili pepper, and add to the bowl. Add olive oil, and squeeze in the juice of the lemon halve. Give a good stir.

Peel prawns, and add them to the bowl. Toss well to coat in herbs, chili and oil.

Place in the refrigerator, to marinate, a couple of hours.

Spoon Greek Yoghurt into a small bowl. Add Mango Chutney and Garam Masala spices. Give a good stir, gradually adding olive oil, until well-blended. Set aside.

Halve Baguette, without cutting through completely. Generously spread mango mixture on both sides. Arrange gem lettuce leaves onto the bottom side.

Remove marinated prawns from the refrigerator, and season with salt and black pepper.

Thinly cut a few slices cucumber, and arrange them on top of the lettuce. Finally, fill generously with spicy marinated prawns, pressing gently to close sandwich.

Enjoy Spicy Prawn Sandwich immediately, or wrap tightly in cling film if bringing as a picnic!

[daily-deliciousness]

Cheesy garlic bread shrimp grilled cheese

[vegan-nom-noms]

Vegan Shrimp Po' Boy

[lookashiny]

(via Classic Prawn Mayo Sandwiches | Something About Sandwiches)

[ltwilliammowett]

Cooking like a Sailor - Fischbrötchen

Today is another culinary day and I've brought you the quick sailor snack. The Fischbrötchen- fish sandwich. Actually nothing more than a sandwich with raw herring, fried herring, eel, salmon and matjes or baked fish or prawns and crabs or anything else from the sea and then garnished with salad, mayo, remoulade, pickles and onions.

Unfortunately, it is not known who invented the fish sandwich. The only certainty is that the written origins date back to the 19th century, but it is possible that the quick snack is even older. As you can imagine, the first forms of the fish sandwich were found on the North and Baltic Seas. Fishermen there wanted to sell their fresh catches to the harbours of the coastal towns on their return from the sea.

Now, not only whole fish were sold, but also fish parts, crabs or pickled fish, and many a sailor or harbour worker looked hungrily at the display when they came off the ship or from the warehouses. All in all, it wasn't even quick to eat, so there was a demand for a solution.

The easiest and quickest way to prepare such a small snack was, of course, to place the fresh fish between two slices of bread. And bang, the fish sandwich was born!

Nowadays, the fish sandwich is a delicious delicacy and also very popular with tourists. So popular, in fact, that since 5 May 2011 there has even been a World Fish Roll Day where people pay homage to the famous sandwich and test new recipes.

So if you want to snack like a sailor, get yourself a fish sandwich.

[cutestkilla]

Tea for (more than) Two

So, in a delightful turn of events, I recently got together with some pals who are also TOTALLY NORMAL about Carry On. And we did our best to replicate afternoon tea at Lady Ruth’s house. And I thought it would be kinda fun to share the results (and some recipes, which are at the end under the cut). So, here they are, featuring:

Scones! (Sour cherry, ofc.)

Cake! (Chocolate with Chocolate-Orange Buttercream featuring a super respectful remembrance, Lemon Drizzle, and Classic Victoria Sandwich.)

Lavender Earl Grey shortbread cookies!

Finger sandwiches! (Egg & cress, Lemon and prawn, Caprese on focaccia, and Coronation chicken - all on freshly baked bread.)

A selection of teas! (Including Simon's Sour Cherry looseleaf blend, Simon Snow Tea, some proper English Breakfast, and of course Earl Grey.)

A giant slab of butter! (Fancy butter.)

A basil plant!

A crucible!

A sword through the table!

Special cameos by a Watford goat (wings hidden) and Prof. Minos (tiny fluffy edition)!

Sadly, no tea trolley, but we did our best to provide glamorous staging anyway.

It was pretty much the best, guys! Highly recommend. Recipes (including dairy-free versions for many treats) below the cut.

Chocolate cake with chocolate-orange buttercream (dairy-free)

Using this recipe for the cake, and this one for the frosting (instructions at the end for a chocolate variant). A hot tip is to use egg whites instead of aquafaba (they whip up much faster) and of course to add orange zest, per AWTWB ch 89.

Lemon Drizzle Cake (dairy-free)

Using this recipe, using vegan butter and replacing the self-raising flour with some flour/baking powder/salt ratio from the internet. Garnish with Kellogg's ICEE Cereal or any other weird cereal you saw at the store and couldn't resist trying, for a little visual flair.

Classic Victoria Sandwich (dairy-free)

Using this recipe, substituting butter with vegan butter, milk with a non-dairy milk alternative (ideally soy but in this case oat milk was used), and replacing the self-raising flour with the same flour/baking powder/salt ratio from the internet as above. Regular old granulated sugar can be used in place of caster sugar. Garnished this with some black raspberries, but any attractive fruit (or weird cereal) could be used.

Sour Cherry Scones

This recipe from the Joy of Cooking does the trick! Use the GOOD butter.

Lavender Earl Grey Shortbread Cookies

You can find the recipe here

Overnight Focaccia Bread

Lemon and Prawn Sandwiches

This recipe came from @cookingmywaythroughcarryon and there are tons more there for tea party inspiration, including alternate versions of some of the above, so definitely check it out!

[rabiesofficial]

“This is the most delicious prawn and mayo sandwich you will ever have.”

1) Idk if I want to have that

2) you did nothing different to it?? The ingredients were in the name, how is it the *most* delicious when it is literally the same recipe everyone makes… prawns and mayonnaise…. Maybe if you added something else to make me go, oh okay, I can see how *THAT* prawn and mayo sandwich would be the most delicious I ever had, but you added nothing? “This is the most delicious peanut butter and jelly sandwich you will ever have.” And it’s the most basic, in the name ingredients????

[cookiraw]

RV Cooking

Whether you are looking for recipes for your next RV getaway or are just looking for healthy and nutritious food to make while at the campsite, you will find here a collection of recipes that are not only are easy to make while on the road but also brings in the flavors big time!

Inside, you’ll find:

The essentials of RV cooking and the equipment and utensils needed for RV living

Useful tips on making your food taste even better while on the road and at the campsite

A word on food safety

Useful information on different cooking methods for RVs and campsite cooking including foil packets and Dutch oven cooking

Fulfilling breakfast, snacks, and sandwiches like the Spiced Scones and the Breakfast Scramble

Nutritious soup and stew recipes such as the Camper’s Onion Soup in Foil and the Corn and Sweet Potato Chowder

Satisfying poultry recipes like the Grilled Barbecue Chicken and the Turkey Chili

Wholesome pork and beef recipes such as the Country Style Ribs and the Foil Hamburgers

Traditional fish and seafood recipes such as the Spiced Prawn & Tomato Curry and the Bacon-Wrapped Trout

Delightful pasta recipes such as the Mac ‘n Cheese and the Dutch Oven Lasagna

Tasty vegetarian recipes like the Veggie Kebabs and the Corn Casserole

Luscious dessert recipes such as the Campfire Strawberry Shortcake and the Dump Cake

This collection includes recipes you can prepare with the most basic RV kitchen - or “galley”, in RV lingo. Most of the recipes have been created to encourage more outdoor-type cooking.

Buy it now

[40sandfabulousaf]

大家好! I'd thought I'd made my most popular sandwich with the tuna, butter beans and sweet corn combo. This latest recipe was a bigger hit! I used red salmon, grated in lots of cucumber, then folded in avocado hummus, mixed herbs and white pepper. On 9-grain bread, I heaped on salad greens, loaded up with the salmon and cucumber mix, then sprinkled white pepper and a dash of roasted sesame seeds. Contrast this with the measly portions a cafe serves at a $15 price tag in the photo below. Parents said that they'll stop visiting cafes because they feel the sandwiches are overpriced. They find the ones I make more delicious and I'm also much more generous with fillings. ONE egg, a thin layer of salad greens and a miserable amount of chia seeds for $15?!?!?! Parents enjoy much higher nutrition than that with my sandwiches!

Now that parents have decided to stop paying for overpriced brunch food, they noticed how empty once-popular cafes near their home are. These places used to be teeming with hungry customers; business nowadays is quiet. The more we rediscover how easy and economical it is make healthy sandwiches and toss our own salads at home and in the office, the less we're inclined to pay a premium for them at cafes. For the ridiculous prices that they charge, we make 2 - 3 similar meals and enjoy them in the comfort of our homes. All that's needed is for us to brew fragrant cups of coffee or tea to replicate the experience of dining at cafes!

What we're still willing to pay for at the mo: high quality noodles in a comfortable air-conditioned restaurant. Pa's and my seafood pho in a lighter clear broth (lower salt) came with veggie spring rolls at $12.90 each. On most days that we walk past this Vietnamese restaurant, footfall is low. Food prices remain so high that many families are squeezed. As long as these establishments don't raise their prices indiscriminately, we're prepared to return. If not, we'll start recreating their dishes at home using premium ingredients such as prawns and seafood. Pho isn't difficult to make, thus I won't hesitate to stop visiting these restaurants if their prices become too ridiculous or they skimp on nutrition.

Mummy came along when I revisited the cafe selling yummy Hainanese coffee. We ordered their Hainanese pork chop with original sauce. To our disappointment, they used far too much ketchup, which I dislike. What saved the dish was a juicy, crispy pork chop and crispy potato wedges that were tender on the inside. We're prepared to give this another chance by trying their curry version. Their mushroom gravy was also good, so this is what I'll fall back on if their curry gravy pork chops disappoint. Overall, it wasn't that bad and would score a 6.5/10; we've had better so I hope they improve.

Much of Palestine has been reduced to rubble; it will take many years for the country to be rebuilt but right now, Palestinians can return to what remains of their homes. There's respite and shelter from chilly rains. Humanitarian aid is finally entering the strip, including food such as meat, which will help them keep warm until warmer weather returns. After over 15 months of this genocidal war, it's heartwarming to see that Palestinians are finally starting to have enough to eat. My country is chipping in to help with food, medical supplies and hygiene kits. 下次见!

[ladyaj-13]

30 plants a week

I ate more than 30 plants today without really trying? Here’s how.

Started the day off with breakfast, of course. I can’t miss breakfast; it’s honestly the only thing that gets me out of bed. Had my standard this morning - seeded toast (wheat, sunflower seeds, brown linseeds, pumpkin seeds, golden linseeds, millet and poppy seeds) with peanut butter, plus a glass of orange juice. 

Total: 9

At work, you’ve got to fuel the old brain, and for me that means copious cups of tea. I also have one coffee a day when I’m in the office (no more, as I have to drink it super sweet).

Total: 11

Mid-morning I got the hunger pangs, and my snack for the day was a three-day-out-of-date smoothie that I’d tacked on to a meal deal sandwich ages ago. It’s advertised as strawberry and banana, but the recipe also includes apple, white grapes, orange (boo, my first double!) and blackcurrants.

Total: 16

Time for lunch, and I had some odds and ends of veg slowly fading in the fridge, so I’d made a salad the night before. I roasted brussels sprouts, sweet potato and carrot while the oven was on re-heating my dinner, and added this to a handful of mixed salad leaves (baby green leaf, baby red leaf, baby spinach and rocket). To make sure I wasn’t hungry again before lunch hour even ended, I also added half a packet of Merchant Gourmet’s Jamaican grains, which includes wholegrain rice, pearl barley, bulgur wheat, kidney beans, black beans, pinto beans and quinoa. There’s also a range of veg-based flavourings and spices, but I won’t put them here as some are covered elsewhere and I don’t know the amounts. For added flavour, and because I had the jars open from a recipe at the weekend so they need using up, I added a small handful of black olives and sundried tomatoes. To this, I added a quick dressing, which as well as a bit of salt, olive oil and Dijon mustard, included black pepper and lemon juice.

Total: 34

After work I did the food shop - I could have stretched it out another day or two, except I was running dangerously low on milk and no one wants to see me tea-deprived. For dinner, I followed a Sidekick recipe for Gochu-miso coconut prawn rice. This started with garlic, fresh ginger, gochujang and miso (both soybean based). Added to this, along with rice and prawns, are peas, coconut milk, lime, and coriander. Although the recipe contained peas, otherwise it was pretty low on veg and I like a veg side with dinner just for variety of flavour (and in this case, texture), so I added a simple cucumber salad, spiced up a bit with chilli flakes and sesame seeds, and the leftover lime juice from the main dish.

This evening I also prepared my snack pot for tomorrow's mid-morning hunger, and sneaked a cherry while waiting for dinner to cook.

Total: 45

-

I’m not likely to extend too much beyond this over the course of the week - I’ll be eating the same bread over and over, and tomorrow I have the exact same lunch and dinner as I prepped two salads at once and have leftovers from cooking tonight. Things I likely will add because they’re currently in my kitchen and on the meal plan are oats, kiwi, raspberries, red pepper, little gem lettuce, melon, potato, parsley, chickpeas and red onion - so while I should hit 50, I’ll likely not get too much further!

It might sound like I’ve cheated a bit in places here - four types of salad leaf, really? But the Zoe website specifies different types of salad leaves count separately, as do different colours of the same vegetable - so a three pack of red, green and yellow peppers can count three times. 70% dark chocolate also counts.

Depending on which source you look at, herbs, spices and tea may only count as a quarter of a point, and some don’t count juices at all. The Zoe team suggest that given the small amounts of dried herbs and spices we tend to consume in a sitting, it’s worth eating them multiple times to get the full benefit - so perhaps if you do that, you can count them higher. I guess it’s guidelines rather than meant to be hard and fast rules. But even allowing for a reduction in the “counting” of herbs, spices and tea, and removing juice, I’d still have hit the weekly 30 today.

To boost the total, my biggest bangs for the buck were the seeded bread, mixed salad leaves, grain packs and herbs and spices - and in the case of the latter three, they’re also all shelf stable, which is a bonus! They’re really useful ways of getting that variety of plant foods when you live alone and supermarket packet sizes are really too big. I’ve been working on the same pack of brussels sprouts for three weeks now…

[greekcookingmadeeasy]

Majestic Sandwich Cake (Tower) With Shrimp Salad For Your Celebration Buffet

🎂

Majestic Sandwich Cake (tower) with Shrimp Salad for your Celebration Buffet - Megaloprepes Sandwich Tourta me Garidosalata gia to Yiortino Buffet sas

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

Check My Short YouTube Video: HERE

 

Κοιτάξτε Επίσης Την Συνταγή Μου Σε Short YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒    

12 pers.           Total: 1 hour + 7 h wait   

COOK. TIME ♨          DIFFIC. LEVEL 👩‍🍳⃒

Potatoes: 15 min

Eggs: 9 min.                      Medium

The month of December is a Festive month which means a lot of dinners with family and friends. That's why we are all searching for gorgeous and impressive recipes to serve! This dish is one of them.

In the late 60s and 70s, we used to prepare and serve at a party/festive buffet, what we called in Greek a "Sandwich Bomb".

Times have changed and so are food trends and the expectation of actually feeding the hungry guests.

Hence the inspiration of this majestic Sandwich cake. A "descendant" from the ones of bygone times, with the main idea remaining the same. Stacks of sandwiches layered with various fillings, elaborately decorated on top and cut like a celebration cake. A "New Age and Adult" Sandwich Cake for sure that will feed and unquestionably impress your guests.

I will show you how to decorate it but you could just let your imagination run wild and adorn this savory cake anyway you like. Pls enjoy my creation!

 

INGREDIENTS

Ingredients for the Sandwich layers:

·      500 gr. / 1 lb 2 oz / 30 slices White Bread for Toast, without crust

·      250 gr. /9 oz Shrimps, small, boiled

·      300 gr. / 10.5 oz / 2 Potatoes, boiled for 15 min, cut in thin rounds

·      3/4 of Cucumber, peeled, cut in rounds

·      125 gr. / 4.5 oz / 120 ml / 0.5 cup Mayonnaise, light

·      1 tbsp. / 15 ml Dijon Mustard, pit less

·      3 Large Eggs, hard boiled

·      About 100 gr. / 3.5 oz Lettuce leaves, washed

·      1 tbsp. fresh Parsley, finely chopped

·      Ground Salt and Pepper

 

Ingredients for the Sandwich garnish:

·      150 gr. / 5.5 oz Mayonnaise

·      1 Large Egg, hard boiled

·      7-8 Mini Tomatoes, halved

·      150 gr. / 5.5 oz Prawns, boiled, cleaned

·      1/4 of Cucumber, with peel!

·      8-10 Caper berries

·      3-4 Lemon rounds

·      6-8 Radishes, cut like flowers

·      4 Carrot rounds, cut like flowers

·      1 tsp. fresh Dill, finely chopped

·      4-5 fresh, flat Parsley, twigs

·      30 gr. / 1 oz Salmon Red Caviar (Brick)

·      5 gr. / 0.2 oz Black Caviar

·      2 tbsp. fresh Garden Cress

·      Ground Salt and Pepper, Flower of Salt

 

METHOD:

A.    Make the sandwich:

1.     The idea is to create a tall, round sandwich of 5 layers, before adding the garnishing.

2.     You need to use 5 layers of bread-spread with mayonnaise-while in between, you will lay out the following 4 fillings: boiled potatoes, cucumber, shrimp salad & lettuce and lastly boiled, egg slices.

3.     Use a spring form of 22 cm / 8.7 in. without bottom to help you shape the sandwich layers as a round cake, placing it on your round platter and here we go! 🎂 1st layer:

4.     Cover the bottom of the form with lettuce leaves to create a beautiful base.

5.     Cut the bread slices to fit in the bottom of the round form and try to cover it completely. That means, some slices will be whole and some will be cut round to fit around.

6.     Note: You won't use all the bread, but doo use some smaller pieces to cover all small openings.

7.     Spread a thin layer of mayonnaise on each bread slice before placing them in the form on top of the lettuce.

8.     Spread the thin boiled potato rounds on top of the bread, covering it completely and adding some seasoning. 🎂 2nd layer:

9.     Place a 2nd layer of bread slices covered with a bit mayonnaise followed by a layer of cucumber rounds.

10.  Season them with ground salt and pepper to taste and sprinkle the copped parsley on top.

11.  With your spatula, press the layers a bit. 🎂 3rd layer:

12.  Place a 3rd layer of bread slices covered with a bit mayonnaise followed with a layer of lettuce leaves.

13.  Make the easy shrimp salad by mixing the small shrimps with half of the light mayonnaise, the mustard and some seasoning.

14.  Spread the shrimp salad all around to cover the lettuce leaves. 🎂 4th layer:

15.  Place a 4th layer of bread slices covered with a bit mayonnaise.

16.  Cover them by spreading the 3 hard boiled eggs, thinly sliced and then seasoned. 🎂 5th layer:

17.  Place the 5th and last layer of bread slices, cutting with a knife or scissors any overhanging bread. With your spatula, press the layers a bit, to stay in place.

18.  Cover the form with the sandwich cake using plastic wrap and store in the fridge for 2-3 to set and chill.

 

B.    Garnish the sandwich:

19.�� Remove the spring form from around the sandwich.

20.  Spread the mayonnaise reserved for garnishing to cover completely the top and sides of the sandwich cake.

21.  Now my idea is to create a stunning "Garden of Eden" theme on top of the cake. Hence, I used the parsley twigs as "tree trunks" and the radishes and carrots, shaped like flowers. 

22.  In the middle of the cake, place a lemon round followed by the red caviar and the black caviar in its middle. Around the red caviar, place the cucumber rounds, shaped like flower petals.

23.  Cut boiled egg in 2 halves and place them across the middle, adding a bit more red caviar on top of them.

24.  Place now 2-3 parsley twigs on the cake and around it put the carrots and radishes shaped like flowers.

25.  Use the garden cress to sprinkle it all around the bottom edges of the cake, to enhance the "garden" theme effect.

26.  Next add the halved tomatoes and capers at the top of the cake, followed by the prawns that should be scattered around the top and sides of the cake.

27.  Add the remaining lemon rounds, halved around the top of the cake.

28.  Season them with ground pepper and some flower of salt.

29.  Finish by sprinkling the chopped dill on top and adding the last parsley leaves to decorate the side and top of the cake.

30.  As I said, this is just a guideline, please feel free to use your imagination as I did, and decorate it as you like!

31.  Sandwich cake should now go back to the fridge, loosely covered with plastic wrap, to set and chill for 3-4 hours before serving.

 

C. Serving instructions:

Bring Sandwich Cake from the fridge and serve it directly as is, at your celebratory table.

To serve, cut it with a sharp, bread knife, in thick triangles like you would normally do for a sweet cake.

Serve it with champagne or chilled semi sweet white wine.

A really majestic Sandwich Cake with layers and layers of deliciousness that will impress your guests for sure.

It can be a grandiose centerpiece at any big celebration, Christmas or New Year's eve, Wedding, Anniversary etc.

A feast for your eyes and taste buds. Enjoy it dear friends. With love always, Deppy.

 

D. Storage info:

Like all sandwiches, this sandwich cake should be consumed the same day or next day at the latest, directly from the fridge. After that the bread becomes sodden.

  

Ε. A short Family story explaining the inspiration for this dish:

When I was a child in the late 60s and 70s, my Mom used to have Birthday and Nameday parties all the time for our family, with lot's of friends either adults or kids or both. At that time, there were certain foods that were very trendy and everyone was preparing them to serve at the festive buffet. One of the main delicacies was what we called in Greek a "Sandwich Bomb". That was actually a tower of sandwiches all wrapped up and concealed in aluminum foil, with the cylindrical shape of a "bomb". The foil was to keep them fresh while chilled in the fridge.  

It was the centerpiece, adorning the festive buffet, and I remember getting such a thrill opening the foil and revealing the "hidden" sandwiches inside. The sandwich filling would vary depending on the guests and the occasion. It could simply be layers of mayo, ham and cheese or more elaborate like e.g. paté, tuna, shrimp salad with lettuce or combos etc.

Times have changed, food trends and what is fashionable has changed immensely as well. However precious family memories remain intact in time.

This Sandwich Cake unique creation is dedicated to my beloved Mother 💗!

 

Check my Short YouTube Video: HERE

Μεγαλοπρεπές Σάντουιτς Τούρτα με Γαριδοσαλάτα για το γιορτινό Μπουφέ σας

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

    12                Συνολικά: 1 hour + 7 h αναμονή  

 

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

Πατάτες: 15 min

Αυγά: 9 min.                      Μέτριο

 

Ο Δεκέμβριος είναι ο μήνας των Γιορτών, που σημαίνει πολλά τραπεζώματα με την οικογένεια και τους φίλους μας. Γι' αυτό και όλοι ψάχνουμε ξεχωριστά και εντυπωσιακά πιάτα για να σερβίρουμε! Αυτό το πιάτο είναι ένα από αυτά.

Στα τέλη της δεκαετίας του '60 και του '70, ετοιμάζαμε και σερβίραμε σε πάρτι/γιορταστικό μπουφέ, αυτό που ονομάζαμε "Σάντουιτς Μπόμπα".

Οι καιροί έχουν αλλάξει και το ίδιο και οι τάσεις στο φαγητό και η προσδοκία να ταΐσουμε πραγματικά τους πεινασμένους καλεσμένους.

Εξ ου και η έμπνευση μου γι αυτό το υπέροχο σάντουιτς Τούρτα. Ένας «απόγονος» από τα περασμένα χρόνια, με την κύρια ιδέα βέβαια να παραμένει ίδια. Στρώσεις από σάντουιτς με διάφορες γεμίσεις, περίτεχνα διακοσμημένες από πάνω και κομμένες σαν κανονική τούρτα. Ένα σάντουιτς Τούρτα "New Age και Ενήλικο" που θα ταΐσει και θα εντυπωσιάσει αδιαμφισβήτητα τους καλεσμένους σας.

Θα σας δείξω πώς να το διακοσμήσετε, αλλά μπορείτε απλά να αφήσετε ελεύθερη τη φαντασία σας και να στολίσετε αυτό το αλμυρό κέικ όπως θέλετε. Ελπίζω να απολαύσετε τη δημιουργία μου!

 

ΥΛΙΚΑ

Υλικά για τις στρώσεις του σάντουιτς Τούρτα:

·      500 γρ. / 1 lb 2 oz / 30 φέτες λευκό Ψωμί για τοστ, χωρίς κόρα

·      250 γρ. /9 oz Γαρίδες μικρές (κόκτειλ), βρασμένες

·      300 γρ. / 10,5 oz / 2 Πατάτες, βρασμένες για 15 min, κομμένες σε λεπτές φέτες (ροδέλες)

·      3/4 από Αγγούρι, ξεφλουδισμένο, κομμένο σε λεπτές ροδέλες

·      125 γρ. / 4,5 oz / 120 ml / 0,5 φλ. Μαγιονέζα, ελαφριά σε λιπαρά

·      1 κ.σ. / 15 ml Μουστάρδα Dijon, χωρίς σποράκια

·      3 Αυγά μεγάλα, βρασμένα σφιχτά

·      Περίπου 100 γρ. / 3,5 oz Φύλλα Μαρουλιού, πλυμένα

·      1 κ.σ. φρέσκος Μαϊντανός, ψιλοκομμένος

·      Φρεσκοαλεσμένο αλάτι και πιπέρι

 

Υλικά για τη γαρνιτούρα του σάντουιτς Τούρτα:

·      150 γρ. / 5,5 oz Μαγιονέζα

·      1 Αυγό μεγάλο, βρασμένο σφιχτό

·      7-8 Μίνι Ντομάτες, κομμένες στη μέση

·      150 γρ. / 5,5 oz Μεγάλες Γαρίδες, βρασμένες, καθαρισμένες

·      1/4 Αγγουριού, με φλούδι!

·      8-10 Καπαρόμηλα

·      3-4 ροδέλες Λεμόνι

·      6-8 Ραπανάκια, κομμένα σαν λουλούδια

·      4 ροδέλες Καρότα, κομμένα σαν λουλούδια

·      1 κ.γ. φρέσκος Άνηθος, ψιλοκομμένος

·      4-5 Κλαδάκια φρέσκος Μαϊντανός

·      30 γρ. / 1 oz κόκκινο Χαβιάρι σολομού (μπρίκ)

·      5 γρ. / 0,2 oz μαύρο Χαβιάρι

·      2 κ.σ. φρέσκο Κάρδαμο

·      Φρεσκοαλεσμένο αλάτι και πιπέρι και ανθός αλατιού

 

ΜΕΘΟΔΟΣ:

Α. Φτιάξτε το σάντουιτς:

1. Η ιδέα είναι να δημιουργήσετε ένα ψηλό, στρογγυλό σάντουιτς με 5 στρώσεις, πριν προσθέσετε το γαρνίρισμα.

2. Θα χρειαστεί να βάλετε 5 στρώσεις με φέτες ψωμί αλειμμένο με μαγιονέζα-ενώ στο ενδιάμεσο θα απλώσετε τις παρακάτω 4 γεμίσεις: βραστές πατάτες, αγγούρι, γαριδοσαλάτα & μαρούλι και τέλος βραστά αυγά σε φέτες.

3. Χρησιμοποιήστε μια φόρμα με ελατήριο (τσέρκι) των 22 cm / 8,7 in. χωρίς πάτο για να σας βοηθήσει να διαμορφώσετε τις στρώσεις σάντουιτς σα στρογγυλό κέικ, βάλτε τη πάνω από τη στρογγυλή πιατέλα σερβιρίσματος σας και πάμε λοιπόν να ξεκινήσουμε!

🎂 1η στρώση:

4. Καλύψτε το κάτω μέρος της φόρμας με φύλλα μαρουλιού για να δημιουργήσετε μια όμορφη βάση.

5. Κόψτε τις φέτες ψωμί για να χωρέσουν στον πάτο της στρογγυλής φόρμας και προσπαθήστε να την καλύψετε εντελώς. Αυτό σημαίνει ότι μερικές φέτες θα είναι ολόκληρες και κάποιες θα κοπούν στρογγυλά για να χωρέσουν.

6. Σημείωση: Δεν θα χρησιμοποιήσετε όλο το ψωμί, αλλά χρησιμοποιήστε μερικά μικρότερα κομμάτια για να καλύψετε όλα τα μικρά ανοίγματα.

7. Απλώστε μια λεπτή στρώση μαγιονέζα ελαφριά σε κάθε φέτα ψωμιού πριν τις τοποθετήσετε στη φόρμα πάνω από το μαρούλι.

8. Απλώστε τις λεπτές ροδέλες από βραστές πατάτες πάνω από το ψωμί, σκεπάζοντ��ς το εντελώς και προσθέτοντας λίγο αλατοπίπερο.

 

🎂 2η στρώση:

9. Τοποθετήστε μια 2η στρώση από φέτες ψωμιού καλυμμένες με λίγη μαγιονέζα και στη συνέχεια μια στρώση από ροδέλες αγγούρι.

10. Αλατοπιπερώστε κατά βούληση και πασπαλίστε από πάνω τον ψιλοκομμένο μαϊντανό.

11. Με τη σπάτουλα σας πιέστε λίγο τις στρώσεις.

 

🎂 3η στρώση:

12. Τοποθετήστε μια 3η στρώση από φέτες ψωμιού καλυμμένες με λίγη μαγιονέζα και στη συνέχεια μια στρώση από φύλλα μαρουλιού.

13. Φτιάξετ τη πανεύκολη γαριδοσαλάτα, ανακατεύοντας τις βραστές γαριδούλες (κοκτέιλ) με τη μισή ελαφριά μαγιονέζα, τη μουστάρδα και λίγο αλατοπίπερο.

14. Απλώστε την γαριδοσαλάτα γύρω-γύρω να καλύψει τα φύλλα μαρουλιού.

 

🎂 4η στρώση:

15. Βάλτε μια 4η στρώση από φέτες ψωμιού καλυμμένες με λίγη μαγιονέζα.

16. Σκεπάστε απλώνοντας τα 3 βραστά αβγά, κομμένα σε λεπτές φέτες και μετά προσθέστε λίγο αλατοπίπερο.

 

🎂 5η στρώση:

17. Τοποθετήστε την 5η και τελευταία στρώση από τις φέτες ψωμιού, κόβοντας με ένα μαχαίρι ή ψαλίδι ψωμί που προεξέχει. Με τη σπάτουλα σας πιέστε λίγο τις στρώσεις, να μείνουν καλά στη θέση τους.

18. Καλύψτε τη φόρμα με το σάντουιτς Τούρτα με πλαστική μεμβράνη και βάλτε το στο ψυγείο για 2-3 για να σταθεροποιηθεί, να δέσει και να παγώσει.

 

Β. Γαρνίρετε το σάντουιτς Τούρτα:

19. Αφαιρέστε τη φόρμα με ελατήριο γύρω από το σάντουιτς.

20. Απλώστε τη μαγιονέζα που έχετε κρατήσει για το γαρνίρισμα για να καλύψει καλά την κορυφή και τις πλευρές του σάντουιτς.

21. Τώρα η ιδέα μου είναι να δημιουργήσω ένα εκπληκτικό θέμα «Κήπος της Εδέμ» πάνω από την τούρτα. Ως εκ τούτου, χρησιμοποίησα τα κλαδιά του μαϊντανού ως "κορμούς δέντρων" και τα ραπανάκια και τα καρότα δίπλα, σε σχήμα λουλουδιών.

22. Στη μέση του σάντουιτς Τούρτα, τοποθετήστε μια ροδέλα λεμόνι ακολουθούμενο από το μπρίκ και το μαύρο χαβιάρι στη μέση του. Γύρω από το μπρίκ, τοποθετήστε τις ροδέλες αγγούρι, ώστε να κάνουν σχήμα πέταλα λουλουδιών.

23. Κόψτε το τελευταίο βραστό αυγό στη μέση και βάλτε τα 2 μισά από πάνω, προσθέτοντας λίγο ακόμα μπρικ πάνω τους.

24. Βάλτε τώρα 2-3 κλωνάρια μαϊντανού πάνω στο σάντουιτς Τούρτα και γύρω γύρω τα καρότα και τα ραπανάκια σε σχήμα λουλουδιών.

25. Χρησιμοποιήστε το φρέσκο κάρδαμο για να πασπαλίσετε γύρω γύρω στις άκρες του σάντουιτς, για να ενισχύσετε το εφέ «κήπου».

26. Στη συνέχεια, προσθέστε τις κομμένες ντοματούλες και τα καπαρόμηλα πάνω στο σάντουιτς, ακολουθούμενα από τις μεγάλες γαρίδες που πρέπει να είναι διάσπαρτες στην κορυφή και στα πλαϊνά του σάντουιτς.

27. Προσθέστε τις υπόλοιπες ροδέλες λεμονιού, κομμένες στη μέση στη κορφή του σάντουιτς.

28. Αλατοπιπερώστε και προσθέστε και λίγο ανθού αλατιού.

29. Τελειώστε πασπαλίζοντας από πάνω τον ψιλοκομμένο άνηθο και προσθέτοντας τα τελευταία φύλλα μαϊντανού για να διακοσμήσετε το πλάι και το πάνω μέρος του σάντουιτς.

30. Όπως είπα, αυτή είναι απλώς μια οδηγία, μη διστάσετε να χρησιμοποιήσετε τη φαντασία σας όπως έκανα εγώ και να διακοσμήσετε τη Τούρτα όπως θέλετε!

31. Το σάντουιτς Τούρτα πρέπει τώρα να επιστρέψει στο ψυγείο, καλυμμένο χαλαρ�� με πλαστική μεμβράνη, για να σταθεροποιηθεί και να κρυώσει για 3-4 ώρες πριν το σερβίρετε.

 

Γ. Οδηγίες σερβιρίσματος:

Φέρτε το σάντουιτς Τούρτα από το ψυγείο και σερβίρετέ το απευθείας ως έχει, στο γιορτινό σας τραπέζι.

Για να το σερβίρετε, κόψτε το με ένα κοφτερό, μαχαίρι ψωμιού, σε χοντρά τρίγωνα όπως θα κάνατε για μια κανονική Τούρτα γενεθλίων.

Σερβίρετε με σαμπάνια ή παγωμένο ημίγλυκο λευκό κρασί.

Ένα πραγματικά μεγαλοπρεπές σάντουιτς Τούρτα, με στρώσεις και στρώσεις νοστιμιάς που σίγουρα θα εντυπωσιάσει τους καλεσμένους σας.

Μπορεί να είναι ένα μεγαλειώδες κεντρικό πιάτο σε οποιαδήποτε μεγάλη γιορτή, παραμονή Χριστουγέννων ή Πρωτοχρονιάς, Γάμο, Επέτειο κ.λπ.

Μια γιορτή για τα μάτια και τους γευστικούς σας κάλυκες. Απολαύστε το αγαπημένοι μου φίλοι. Με αγάπη πάντα, Ντέπη.

Δ. Πληροφορίες φύλαξης:

Όπως όλα τα σάντουιτς, έτσι και αυτό πρέπει να καταναλωθεί την ίδια μέρα ή το αργότερο την επόμενη μέρα, απευθείας από το ψυγείο. Μετά από αυτό, το ψωμί θα πανιάσει.

 

Ε. Μια σύντομη οικογενειακή ιστορία που εξηγεί την έμπνευση για αυτό το πιάτο:

Όταν ήμουν παιδί στα τέλη της δεκαετίας του '60 και του '70, η μαμά μου συνήθιζε να κάνει πάρτι για γενέθλια και ονομαστικές γιορτές όλη την ώρα για την οικογένειά μας, με πολλούς φίλους είτε ενήλικες ή παιδιά ή και τα δύο. Εκείνη την εποχή υπήρχαν ορισμένα φαγητά που ήταν πολύ trendy και όλοι τα ετοίμαζαν για να τα σερβίρουν στον γιορταστικό τους μπουφέ. Ένα από τα βασικά εδέσματα ήταν αυτό που ονομάζαμε «Σάντουιτς Μπόμπα».

Ήταν στην πραγματικότητα ένας πύργος από σάντουιτς όλα τυλιγμένα και κρυμμένα μέσα σε αλουμινόχαρτο, με το κυλινδρικό σχήμα μιας «βόμβας». Το αλουμινόχαρτο ήταν για να τα διατηρήσει φρέσκα όσο τα φυλάγαμε παγωμένα στο ψυγείο.

Ήταν το κεντρικό πιάτο, που κοσμούσε τον γιορταστικό μπουφέ, και θυμάμαι με πόσο ενθουσιασμό άνοιγα το αλουμινόχαρτο για να αποκαλύψω τα «κρυμμένα» σάντουιτς μέσα. Η γέμιση σάντουιτς διέφερε ανάλογα με τους καλεσμένους και την περίσταση. Θα μπορούσε απλά να είναι στρώσεις από μαγιονέζα, ζαμπόν και τυρί ή πιο περίτεχνα όπως π.χ. πατέ, τόνος, γαριδοσαλάτα με μαρούλι ή συνδυασμοί κ.λπ.

Οι καιροί έχουν αλλάξει, οι τάσεις στο φαγητό και τι είναι πια στη μόδα ��χει αλλάξει πάρα πολύ. Ωστόσο, οι πολύτιμες οικογενειακές αναμνήσεις παραμένουν άθικτες στο χρόνο.

Αυτή η μοναδική δημιουργία για Σάντουιτς Τούρτα είναι αφιερωμένη στην πολυαγαπημένη μου Μητέρα 💗!

 

Κοιτάξτε επίσης την συνταγή μου σε Short YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[alexafaie-wtf-is-this]

Found this recipe on Sainsbury's website...

What?!

Why would I want to make a prawn and asparagus cake? Perhaps I'm missing something, but "sandwich cake" just means a cake which is cut into layers which are then sandwiched together using whatever buttercream or other filling you might want. So like a Victoria Sandwich Cake is a classic example using jam and buttercream.

But prawns and asparagus? Bleugh!

[daily-deliciousness]

Ebi katsu burger (shrimp cutlet burger)

[askwhatsforlunch]

Poisson d'Avril!

In France, we call April's Fool Poisson d'Avril (April's Fish), for some reason! And this is with that exclamation we reveal the joke or trick. And as I'm back home and Mum has cooked a beautiful dish of monkfish for Easter Monday, I am inspired to share a few delicious fish --but not fishy!!-- and seafood recipes, suitable for a Spring weather, whether the sun is shining brightly and warmly in a cloudless blue sky, or rain is pouring ceaselessly!

Creamy Smoked Haddock Pasta 

Mafaldine alle Piè d'Asino 

Apple Herring Potato Salad

Spicy Prawn Sandwich 

Ray with Herb Caper Butter Sauce 

Smoked Salmon and Pickled Cucumber Sandwich 

Risotto al Salmone e Calamari 

Lingonberry and Whisky Sea Bass Carpaccio 

Lime and Lemon Conger 

Lax Potatissallad (Salmon Potato Salad) 

Café Anatole’s Salmon in Aspic 

Salade Niçoise 

Prawn and Octopus Pasta Salad 

Anchovy and Mackerel Salad 

Strömming Burgare (Smoked Herring Sandwiches) 

[farzanatradingcompany]

The Versatile Green Wonder: Lettuce's Various Uses  

Lettuce, the crisp and lush green vegetable that frequently takes the stage in salads, is far more adaptable than you might expect. While lettuce is commonly associated with salads, it can also be utilized in a variety of other culinary applications ranging from sandwiches to wraps and beyond. Farzana Fruits & vegetables Exporter in UAE provides you fresh lettuce for your needs. In this article, we'll look at the various ways you can utilize lettuce in the kitchen to broaden your culinary horizons and make the most of this nutritious and tasty green. 

The Traditional Salad Base 

Let's start with the most obvious application: salad dressing. Lettuce serves as the foundation for a plethora of salad varieties. The fresh and crispy texture of lettuce provides a refreshing touch to your plate, whether it's in a Caesar salad using romaine lettuce or a delicate butterhead variety in a mixed greens salad. 

 Wraps and sandwiches 

Lettuce can give a pleasing crunch as well as an added layer of flavour and texture to sandwiches and wraps. Whether you're making a hefty BLT or a vegetarian wrap, lettuce functions as a barrier, keeping your bread or tortilla from becoming soggy. 

Stews and soups 

Lettuce isn't only used in salads. Iceberg lettuce, for example, can be used to soups and stews to provide a refreshing, sharp contrast to the warm and savoury aspects. Just before serving, rip or cut the lettuce leaves and add them to your hot dish. 

 Lettuce Bowls 

 Lettuce leaves can be used in place of tortillas or bread to make delightful lettuce cups. For a light and nutritious supper, fill these with items such as ground beef, sautéed veggies, or tofu. 

Smoothies 

Lettuce, believe it or not, can make an unexpected addition to your morning smoothies. While it may not be the primary attraction, a handful of spinach or romaine lettuce can add vitamins and minerals without drastically affecting the flavour. 

 Hors d'oeuvres and appetisers 

 Lettuce can also be used to make visually appealing appetisers and hors d'oeuvres. Consider stuffing lettuce leaves with prawns, crab or chicken salad. These exquisite snacks are ideal for parties and gatherings. 

Stir-Fries 

In Asian cuisine, lettuce is frequently added at the last minute to stir-fries, bringing a burst of freshness and a somewhat crisp texture to the meal. It's a quick and easy method to incorporate more greens into your diet. 

 Lettuce is a versatile and nutritious vegetable that may be utilised in a variety of recipes. Salads and sandwiches are available, as are soups, wraps, and other dishes. So, the next time you go for a head of lettuce at the grocery store, consider all the inventive ways you can include this leafy marvel into your meals, providing flavour as well as nutrients. 

[andylynes-blog]

Prawn French toast with walnut & coriander pesto by Michel Roux Jr

Croque aux crevettes A really special brunch dish, this is my French take on Chinese prawn toast. These are hearty sandwiches, so if you’re serving them as part of a brunch buffet, just a half will be enough – unless you’re not planning to eat again until the evening! The walnut and coriander pesto makes a nice change from the usual basil version. The recipe makes more than you need for the…