Posted in Gardening, Recipes

Simple Sandwich with tons of flavor!

You know that a while ago, I made a canning recipe. I only published one of them. You can find the tasty recipe here! It was time, to open the first batch of canned gherkins that we made on July 20 th 2016. This is 3 weeks ago. I needed to taste the preserved gherkins so I made this simple tasty sandwich, check it out!

MMM!
MMM!

Doesn’t it look so inviting & yummy????? You only need to grab a few ingredients in your kitchen & fridge to make it, then gobble it all up with a big smile on your face,…:) Ooh yeah! You only need 5 ingredients!

OLYMPUS DIGITAL CAMERA
yum yum yum!

Can you guess them? 

  1. pistolets (small bread rolls) 1 or 2 per person
  2. slices of your favorite cheese,…I used young sliced cow’s cheese
  3. minarine or butter to smear onto the bottom of your rolls
  4. your pickled canned gherkins in my sweet-sour marinade (it has canned for 3 weeks), 2 slices
  5. good mustard to smear onto your inner top of the pistolet (bread roll)

Method:

  1. Just make your sandwich in this order & slather on some more mustard if you need to. Place top onto the filled bottom & enjoy taking a big bite! MMMM,… My sweet-sour gherkins are just lovely & that canning liquid & stuff in to it too,….Now, I think, I am going to make a second roll,…yum!♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

    http://eepurl.com/bSJtUr


You might like:

  1. Sweet-sour gherkins canning recipe
  2. Vegan curry spiced smoked cashew black bean spread sandwich
Advertisements
Posted in Recipes

My favourite ricotta sandwich! Archive post!

Yum Yum
Yum!!!

This is my favourite ricotta sandwich of the moment! This is one of my beloved archive posts on my blog. It was first posted on my blog, on April the 6th 2009! When strawberries are in Season, I eat it frequently! I bet, you will do so too! 😉

What is sheep’s ricotta, I hear you say?

Fresh Sheep's milk ricotta!
Fresh Sheep’s milk ricotta!

Ricotta is originally no real cheese. It is a byproduct of cheese. It is an Italian whey cheese made from sheep (or cow, goat or Italian water buffalo) milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the keratin proteins that remain after the casein has been used to make cheese. Thus, ricotta can be eaten by persons with casein intolerance.

Ricotta (literally meaning “recooked”) uses whey, the liquid that remains after straining curds when making cheese. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by more fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.

Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also comes in aged varieties which are preservable for much longer.

I find the fresh sheep’s ricotta to be much lighter & more low-fat than the cow’s one! I am lactose-intolerant & find that I can eat the fresh sheep’s ricotta without any problem!!

I have made many tasty sheep’s ricotta recipes on my blog. I have made 12 recipes on my blog using fresh sheep’s ricotta & you can find them all, in my right corner of my blog, filed under: Recipes by Ingredient, jus click onto it & scroll down, to Ricotta! You can find them all there! 😉 I linked them all up! Just click onto the recipe! 🙂 xxx

Recipes by ingredient

Ricotta:

1. Spinach & ricotta filled large mushrooms topped with Parmesan cheese ( VEG, GF )

2. Spelt chocolate ricotta muffins with dark chocolate chips ( VEG )

3. Sophie’s fresh sheep’s ricotta & strawberry sandwich ( VEG )

4. Ricotta dessert topped with Licor 43 marinated khaki’s ( VEG )

5. Beetroot risotto with ricotta & Parmesan ( VEG, GF )

6. Mixed pasta with ricotta, zucchini, mint & garlic ( VEG )

7. Ricotta, olive & chorizo scones & parmesan & rosemary scones with a side salad & a mustard & lemon dressing

8. My favourite fresh sheep’s ricotta sandwich ( VEG )

9. Sophie’s smoked salmon & ricotta wraps 

10. Ricotta tomato Quiche ( VEG )

11. Farfalle with spinach, roasted pine nuts & fresh sheep’s ricotta ( VEG )

12.  Vegetarian sheep’s ricotta rigatoni with oven roasted vegetables ( VEG )

13. Tasty Ricotta Appetizers! ( GF )

 

Yummm!
Yummy!

Recipe: For 1 person, 1 slice of bread

Ingredients:

1 thicker slice of bread, I prefer spelt or sourdough bread
a bit of unsalted butter or margarine
a thick layer of fresh sheep’s ricotta
3 or 4 fat strawberries, cleaned, culled & cut up into thicker slices
1 teaspoon of your best Balsamic vinegar
 Method:
1. Take your slice of bread.
2. Smear it thinly with unsalted butter or margarine.
3. Smear a thick layer of the fresh sheep’s ricotta over the bread slice, equally divided.
4. Arrange your strawberry slices on top.
5. Take your teaspoon of the best Balsamic vinegar & drizzle it over your strawberries & the ricotta! Enjoy!!

Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! 

 http://eepurl.com/bSJtUr

 

BewarenBewaren

Posted in Recipes

Two vegan & GF spreads!

Sundried tomato spread with basil, chickpeas, garlic powder & a special ingredient too! :)
Sun-dried tomato spread with basil, chickpeas, garlic powder & a special ingredient too! 🙂
MMM!
Marinated artichokes in a flavoured oil & chickpeas spread!
Yesterday, I made these 2 tasty vegan & Gluten-Free spreads! They rock! They are so versatile to use too. You can use them as a lovely spread on bread or make a lovely sandwich out of it. Great also as a yummy spread in wraps or burritos’. Great on crackers too! Enjoy it all! 🙂

After being in the fridge for 1 night, the spreads will stiffen up a bit. MMM!

1 st Recipe: Sun-dried tomato with basil, chickpeas, garlic & white balsamic vinegar spread! ( First picture! )

For 1 medium round jam pot

Ingredients:

1/2 can of organic chickpeas = 120 gr,  rinsed & well-drained

50 gr of sun-dried tomatoes with basil

1 teaspoon of garlic powder

1 teaspoon of Maldon sea salt

15 grins of finely milled black pepper

2 teaspoons of a fruity Extra Virgin Olive Oil ( EVOO )

4 teaspoons of white balsamic vinegar ( This is the special ingredient here !), divided in to 2 teaspoons + 2 teaspoons

A good quality white balsamic vinegar!
A good quality white balsamic vinegar!

Method:

1. Take a food processor & place chickpeas, sun-dried tomatoes, garlic, black pepper, olive oil & 2 teaspoons of that white balsamic vinegar in it. Blitz until 3/4 mixed. You still want to see bits of everything. See 1st picture! Taste! I added the other 2 teaspoons of that white balsamic vinegar to the mix. Blitz or pulse again. Taste again! MMM! You can taste the power of this fab spread!

2. Use like you will. I spread  it on a tasty organic sourdough slice! Yummy! 🙂

Yummy & powerful too!
Yummy & powerful too!

2nd Recipe: Marinated artichokes & chickpeas spread!

Recipe: For 1/2 medium pot

Ingredients:

1/2 can of organic chickpeas = 120 gr,  rinsed & well-drained ( is the other half of that earlier can of chickpeas!! )

1/2 teaspoon of Maldon sea salt

20 grins of finely milled black pepper

1 pot or marinated artichokes in a flavoured oil ( drained but flavoured oil kept!!! ), this pot is 285 gr.

2 tablespoons of that flavoured oil

Method:

1. 1. Take a food processor & place chickpeas, marinated artichokes, sea salt, black pepper & 2 tablespoons of that flavoured oil in it. Blitz or pulse until it is all beautifully combined! You want to get it smooth here! Taste! My spread was superb this way. Add some seasoning if you need to. Don’t add more of that oil in here because you want to have a spread & not a dip!!!!

2. Use like you will. I spread  it on a tasty organic sourdough slice! Yummy! 🙂

MMM!
MMM!

Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,850 email Subscribers! It is free! 

http://eepurl.com/bSJtUr

Posted in Recipes

Vegan scrambled tofu aubergine wraps!!

Tasty vegan scrambled tofu & aubergine wraps!
Tasty vegan scrambled tofu & aubergine wraps!

Today, at lunchtime, I made these tasty vegan scrambled tofu aubergine wraps. They were super scrumptious! Vegan power! Check out this tasty vegan deliciousness!

Fantastic filled vegan protein packed wraps!
Fantastic filled vegan protein packed power wraps!

Recipe: For 3 filled smaller wraps

Ingredients:

1 block of 250 gr firm tofu, well-drained, well-pressed, cut into thicker slices

2 tablespoons nutritional yeast

1 red onion, peeled & finely sliced into wedges

2 fat cloves of garlic, peeled & finely cut up

1/2 teaspoon turmeric + 1/2 teaspoon turmeric!!!!!

1 large aubergine ( eggplant ), cut into thinner strips, then into bite-sized chunks, big pits removed

black pepper

Maldon sea salt

smoked spanish paprika, the dulce version, this is the mild one : 2 teaspoons

1 teaspoon lemon juice

3/4 can of chickpeas, rinsed & drained too

14 to 20 fresh larger rocket leaves ( arugula )

sunflower oil

vegan butter to fry in

2 vegan tortilla wraps: you can make this gluten-free by using GF tortilla wraps!

Method:

1. First, make your veggie tofu scramble. Take a large non-stick pan, pour 2 swirls of sunflower oil in it & heat up on medium-high. When hot, add garlic & onion wedges. Fry 2 minutes. Now, add a few knobs of vegan butter & the aubergine chunks. Sir often. After 5 minutes, add chickpeas, 1 teaspoon of mild smoked paprika, 1 teaspoon  of Maldon sea salt, 1/2 teaspoon of turmeric & 10 grins of black pepper. Sauté. Stir often for 5 minute or so & then, add a few splashes of hot water to the pan, if you need to, so that the spices won’t stick to your pan. Transfer the veggies mix to another large pot with fitting lid. Add a bit of vegan butter & add tofu, that you crumble between your clean hands into your pan. Crumble the tofu well but don’t crush it, just lift it up & swirl it around the pan. It need to be chunky! Fry for about 10 minutes max. Lower the heat if the tofu gets sticky to the pan. Add some extra sunflower oil, if you need to. Add lemon juice, 1/2 teaspoon turmeric & nutritional yeast too. Stir often everything round in the pan. If the tofu sticks to the pan, add some hot water to prevent sticking! Taste! I added 1/2 teaspoon of Maldon sea salt & 8 grins of finely milled black pepper. Stir well around in the pan. It has to taste soothing & fab! Mix the scrambled tofu with the rest of the veggie & chickpea mix into that larger bowl with fittting lid.

2. In the meantime, heat up your tortilla wraps according to your packet instructions. Plate up! Take a warm & pliable wrap & place 10 fresh rocket leaves in the middle of each wrap. Place tofu & veggie scramble on top of the rocket leaves, all over the middle of each wrap, a few tablespoons, leaving the sides uncovered. Now, first, fold the bottom to the inside , fold the left side & the right side to the middle & carefully roll the wraps up! I place each 1/2 of the end of each wrap into aluminium foil to eat it more easily. After being carefully wrapped in foil, I added at least 2 tablespoons of the filling to the inside of the tortilla. So that it is fully packed! Things will be kept together nicely! Enjoy it once or twice! 🙂 MMM!

One wrap really fills you up with bang on protein!!! Yeah, baby!! 🙂

MMM! Power packed vegan wraps!
MMM! Power packed vegan wraps!

Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,850 email Subscribers! It is free! 

http://eepurl.com/bSJtUr

Posted in Recipes

Vegan curry spiced smoked cashew & black bean spread sandwich!

A delightful & vegan spiced curry smoked cashews & black bean spread, made into a divine sandwich!
A delightful & vegan spiced curry smoked cashews & black bean spread, made into a divine sandwich!

Today, I made this tasty spiced cashew & black bean spread. This is one tasty & easy to make spread too. I soaked my unroasted & unsalted raw cashews in water for a few hours & then drained them well. This way, the cashews become more healthy, easier to digest & very creamy too. You know by now, that I love making my own invented cashews spreads, don’t you?

I am sure that you loved my Vegan & Gluten-free cashew, pumpkin & chocolate spread, my vegan cashew & pear spread, my vegan strawberry & cashew cheese spread & my vegan cashew rocket( arugula) cheese spread.

So, I am pretty sure that you also will love this tasty vegan & gluten-free spread! I used it today in a lovely sandwich but you could also use it as a lovely dip with corn tortilla chips. You choose, it is up to you!

Recipe: For a lot of vegan & gluten-free spread

Ingredients:

** For the bean & cashew smoked curry spread:

1 cup or soaked, rinsed & drained raw cashews

1 cup  + 1/2 cup of black adzuki beans from a can, rinsed & drained well

2 teaspoons +1/4 teaspoon hot curry powder/ I use Sharwoods hot curry powder

1 teaspoon  + 1/8 teaspoon of smoked sea salt

black pepper: 10 grins

1/2 teaspoon garlic powder

1/2 teaspoon shalot powder

fruity olive oil: 6 teaspoons

** For the sandwich:

some veganaise/ I use home-made

1 vegan triangled waldkorn roll

a handful leek sprouts

8 fresh rocket leaves ( arugula ), cleaned & washed & pad dry on kitchen paper

the home-made vegan curry spiced smoked cashew & black bean spread

If you use a GF bread roll: the sandwich will be GF too! 🙂

Smear the bottom of your sandwich richly with your home-made spread!
Smear the bottom of your sandwich richly with your home-made spread!
Top with a handful of leek sprouts, evenly divided!
Top with a handful of leek sprouts, evenly divided!
Add 8 rocket leaves ( arugula )
Add 8 rocket leaves ( arugula )
Smear the top inner bun with some veganaise but not too much!
Smear the top inner bun with some veganaise but not too much!

1. Place all the ingredients into a food processor & blitz until 3/4 smooth. You still want some pieces of the cashews & black beans left to see. I love it that way. Taste! It has to taste fabulously. You can still taste the hot curry power, the smoked sea salt, the beans & the cashews at the back in your throat. Yum!

2. I made this healthy sandwich & ate it after my yoga class: so full of nutrients & good stuff too! 🙂 Take your vegan waldkorn bread roll, aka triangle & cut it horizontally into 2. Smear the bottom of your bread roll thickly with your home-made spread. Place a handful of leak sprouts over the top, equally divided. Top with 8 rocket leaves, evenly divided. Smear the top inner bun with veganaise, but not too much. Top your bun on the rest & enjoy instantly! It is crunchy, tasty & the flavours work beautifully together! 🙂 xxx

Note: If you don’t make the sandwich, it is great smeared on vegan crackers or use it as a healthy & tasty dip for vegan corn chips! MMM,…either way! Store in the fridge & place cling film over the bowl. It will keep for 5 days in the fridge, if it lasts that long! 🙂

Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,850 email Subscribers! It is free! 

http://eepurl.com/bSJtUr

Posted in Recipes

Duo of fresh fava bean spread open smoked salmon sandwich & sort of guacamole open smoked salmon sandwich topped with home grown garden cress

About 2 weeks ago, I made my own fresh fava bean spread. I topped it with smoked salmon & with home-grown garden cress. When I saw the guacamole post on The love of cooking, I knew I had to make some version of it. Pam has made hers for many many years & it has been a huge success. I took away a couple of things & made this. So, I think you can’t call it a guacamole anymore but my husband & I loved it! Thanks , Pam!
The fava bean spread is my own recipe.

Recipe: For 2 smaller bowls of each fave bean spread & sort of guacamole, enough to feed 6 persons

Ingredients:
** For the fave bean spread:
shelled fava beans , out of their long pods. Do not use black or damaged beans. They must be green grey in colour & will have to be firm. Only 1 time shelled,  288 gr shelled . When you have boiled them & put them in ice water to stop the cooking process, again you shell them the 2nd time, you only will end up with 145 gr. That were the grams in my case!
2 fat cloves of fresh young garlic, peeled &cut into smaller pieces
1 teaspoon ground cumin
A fruity EVOO
1/2 teaspoon of Za’ater
1/8 teaspoon of Maldon sea salt flakes
** For the sort of guacamole:
2 ripe hass avocados, not too mushy to touch, only the green flesh, skin & pit removed, put into a bowl
1 large vine tomato, cleaned & cut into 4
1 handful of fresh coriander leaves (cilantro)
1 medium red-hot chili pepper, deseeded & cut into little rings
the juice of 1 ripe lime
** to serve:
baguette of fresh ciabatta’s to serve, sliced open or gluten-free ciabatta’s
6 or 12 fine slices of the best smoked salmon, in 1 layer, if you make sandwiches for 3 or 6 persons
To top the sandwiches: fresh home-grown garden cress, cleaned
Method:
First make the fava bean purée.
See pictures:
1. In the 1st picture, you see the long pods, closed, like you buy them on the market. You can’t eat the long & harder outer shells. You have to open them with the help of a knife & flip them out in a bowl. This is a lot of work!
2. 2nd picture is the fava beans that you will get out of the long pods. You can’t eat them yet. Maybe when the pods are very young & homegrown . This is after 1 peeling. You will have to boil them & peel them again. It is a lot of work but the end result taste lovely & apart!
3. The 3rd picture is after boiling for 3 to 5 minutes. Pouring them in ice water to cool off immediately. Let them get cold. Peel for the 2nd time & you will end up with a lot less amount of beans. I had 145 gr left over of shelled fava beans. But they taste is awesome!
4. Take a food processor & add the 2nd shelled fava beans. Add the cut up cloves of garlic, cumin, za’tar, sea salt flakes & a few good drizzles of fruity EVOO & divide it all evenly in the food processor. Pulse or mix until it is all finely mixed up. Taste! It has to taste lovely! If not, add a bit of za’tar or sea salt or if it is too dry add a bit of the EVOO. Just look at the picture down below how mine was. Just spread the fava bean spread on your open sliced ciabatta. Top with 1 layer of smoked salmon. Top with home-grown or bought garden cress.
5. Now, make the sort of guacamole. Clean your foodprocessor. When dry, use it again. Add the flesh of the avocados, add the cilantro leaves, the red-hot chili pepper rings, the cut up tomato & the lime sauce evenly divided in the food processor. Blitz or mix until it is still a bit chunky!
Taste! It all taste smooth & lovely! A bit kicked up too!
7. Take the other open sliced ciabattas & smear the sort of guacamole on it. Lay in 1 layer the smoked salmon on top & top with homegrown watercress. This is an open-faced sandwich.
This is best enjoyed with your loved one! Yum!
Fresh sort of guacamole!
Fresh fava bean aka broad bean spread!
Fresh home-grown garden cress

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr

Posted in Recipes

Sophie’s eggless pork & veal sage bugers served with a balsamic red onions & capers relish

Eggless pork & veal sage burgers,…yum!

I had a lot of fresh sage from my sage plant. I wanted to make burgers with it. I served a lovely balsamic red onions & capers relish with it. I didn’t use an egg & no panko breadcrumbs either in the burgers to make them a lot healthier & a bit more lightly.

This is what I made!
Divine gourmet burgers!
Don’t you want to take a big bite or 2, at least?

Print me!

Recipe: For 5 patties, 5 flatter burgers, each 7cm x 8 cm
Ingredients:
** For the burgers:
320 gr of pork & veal mince
1 large white onion, peeled & cut into 4
2 fat cloves of garlic, peeled & cut into 4
10 large fresh sage leaves, cleaned, washed & pad dry on kitchen paper, cut into smaller pieces
1/2 teaspoon of fennel seeds
a fruity EVOO
Maldon sea salt flakes
black pepper
** For the balsamic red onions & capers relish:
3 or 4 medium red onions, peeled & sliced into thinner wedges
1 heaped tablespoon of small salted capers, well rinsed under water & well-drained
2 tablespoons of a good aged balsamic vinegar
** To serve:
4 of your favourite bread rolls, sliced open
tomato ketchup, I prefer Heinz
fresh rocket ‘ arugula ‘ leaves
some good beer to enjoy with the burgers!
Method:
1. Take a food processor & add the onion pieces, garlic pieces, sage pieces, the mince & the fennel seeds & blitz it all finely up. Mix it until it all comes together. Taste. Add some Maldon sea salt flakes & some grinds of black pepper. Taste again. It has to taste special & lovely!
2. Take a large clean plate & wet your hands. Make about 5 larger patties, flatter burgers out of the mince mix, with the help of your hands. It will stick a bit but it works. I can make 5 burgers , each 7 cm X 8 cm out of them. Place them a bit apart, together on a big plate. Place cling film over the top & place into the fridge for about 2 to 3 hours to firm up. When you want to fry them later, this way they will be easier to handle because there is no egg & no panko breadcrumbs in it to hold it all together. But I assure you, it will work!
3. About 15 minutes before dinner, make the relish. Also, take the plate with the burgers out of the fridge. remove the cling film. Take a large non-stick pan & heat up on medium heat. When hot, add drizzles of the fruity EVOO. Add the red onions wedges & the drained capers. Fry for about 5 minutes & add the balsamic vinegar. Now, add some grinds of black pepper & only a bit of sea salt flakes. Fry for about 10 minutes or until it all is coocked through & caramelized. Keep warm. When the relish is nearly ready, fry the burgers. Take a large non-stick pan & heat up on high. Add a few drizzles of the fruity EVOO & heat up. When hot & sizzling, add the burgers & fry for about 3 to 4 minutes per side. The burgers will not fall apart! When the fried side is golden brown, flip the burger carefully over & fry for another 3 to 4 minutes on the other side. Check with a sewing pin if the mince is well cooked through. When the burger are ready, take your open sliced bread rolls & smear ketchup on both insides. On the bottom half, lay rocket leaves all over the base on top of the ketchup. Then, add 1 or 2 tablespoons of the relish on top of the rocket leaves, add the juicy burger & top with the tomato ketchup smeared bread roll top.
MMM…I assure you,…you want more!

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr

Follow me on Facebook too! 🙂

Sophies Foodie Files

You might like: