Cucumber Tea Sandwiches

Ingredients

• ½ seedless cucumber, peeled and very thinly sliced (about 30 slices)
• ½ cup unsalted butter, room temperature
• ½ cup coarsely cut watercress leaves
• 16 slices quality white bread
• Salt to taste
• ½ cup alfalfa sprouts

Method

1. Place cucumber slices between layers of paper towels to remove excess moisture.
2. In a small bowl, combine butter and watercress.
3. Spread on one side of each slice of bread.
4. Lay cucumber slices onto the buttered side of 8 slices of bread and sprinkle with salt.
5. Cover each with 1 tbsp of alfalfa sprouts and top with remaining slices of bread, buttered side down.
6. Carefully cut the crusts from each sandwich with a sharp knife.
7. Cut the sandwiches in half diagonally, and then in half again.

Note: Makes 8 whole sandwiches; 16 halves; 32 fourths.

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Egg Salad Tea Sandwiches

Ingredients

• 8 hard cooked eggs
• ½ c mayonnaise
• Salt & pepper to taste
• 1 tbsp finely chopped fresh dill
• 6 tbsp unsalted butter, room temperature
• 30 slices quality white bread

Method

1. Peel eggs and place into medium bowl.
2. Slice eggs and then coarsely mash them with the back of a fork.
3. Add mayonnaise, salt, pepper, and dill; stir until well blended. (Mixture can be refrigerated up to 2 days, covered).
4. Spread butter on one side of each slice of bread.
5. Spread the buttered side of 10 slices of bread with 2 tbsp of egg mixture.
6. Top with remaining slices of bread, buttered side down.
7. Carefully cut the crusts from each sandwich with a sharp knife.
8. Cut the sandwiches in half diagonally, and then in half again.

Note: Makes 8 whole sandwiches; 16 halves; 32 fourths.

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Tandoori Aloo Wrap

Ingredients:

For the wrap:

• 300 gms whole wheat flour
• 1 small cup water
• Salt to taste

 For the stuffing:

• 250 gms baby potatoes

 Marination:

• 1 tsp chilli paste
• 40 gms hung curd
• A pinch of black salt
• Salt to taste
• 1 tsp sesame oil
• 1 tsp mustard oil
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder

 Method

1. Peel and par boil the potatoes.
2. Mix all the spices for the marinade. Now mix the potatoes with it and let it set for about 20 minutes. 
3. Preheat an oven for eight minutes at 250°C   and cook the potatoes for about five minutes.
4. Mix all the ingredients for the dough and make wraps from them.
5. Hand pound the cooked potatoes and spread this onto the whole wheat wrap with green chutney and onion rings. Make rolls and serve with mint chutney.

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[Fully Loaded] Sandwiches

Ingredients:

• 6 slices of white/ brown / multi-grain bread 
• 2 tomatoes
• 1 cucumber
• Lettuce*
• Leftover potato-based dry dish
• French Fries* [Frozen]
• Cheese Fingers* [Frozen]
• 2 medium sized boiled potatoes 
• 1 Onion
• Leftover fried chicken OR frozen chicken nuggets / chicken fingers
• Bacon* 
• Salsa sauce*
• Margarine*
• Butter
• Salt to taste
• Oregano and chilli flakes [Pizza Hut sachets]*
• Freshly ground black pepper
• Mayonnaise*
• Cheese spread / cheese slices or Blue Cheese salad dressing*
• Olives*

All marked with * are optional. Use only if they are among the leftovers in your fridge :)

Method: 

1. Use spreads like margarine, mayonnaise, cheese slices/ spread or Blue Cheese salad dressing [Yes it's yum!], or any other salad dressing you have - Thousand Island / Mint / BBQ sauce. Combine the spreads for a unique flavour! 
2. Add the veggies - lettuce, tomato, cucumber, onions, and olives. Raid the vegetable tray in your fridge and add to this selection whatever else you would like to put in your sandwich. Add all of this to one slice of the bread. 
3. Place another slice over and add leftover fried chicken OR chicken nuggets/ chicken fingers, bacon strips, boiled potato, French fries, cheese fingers and leftover potato-based dry dish.
4. Garnish with oregano, chilli flakes, pepper, and salsa* before closing the closing with last slice of bread.
5. Grill on medium heat for 6 to 8 minutes. 
6. Slice the sandwich into 4 small easy-to-eat pieces and serve!

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Desi style Quesadillas

Ingredients

• 6 rotis
• 1 onion chopped fine
• 1 capsicum chopped fine
• ½ cup corn/ mushroom
• 1 to 11/2 cup grated mozrella cheese
• 2 chillies chopped fine
• Salt and pepper to taste

Method

1. Mix onion, capsicum, chillies and corn/ mushroom into the grated cheese well.
2. Take a generous amount of the mixture and put on a roti leave a one-inch border empty.
3. Place another roti on the top.
4. Apply butter to the outside of both rotis and fry on tava till slightly crisp.

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