Classic Egg and Mayo Sandwich | Basic Egg and Mayo Sandwich Roll

Creamy egg and mayo salad served in a hot dog roll is one of my favourite breakfast, lunch, evening snack, post workout snack and sum times even dinner meal.

No, I do not eat it often even though I would love to and because I do not eat it often I choose to go all the way and indulge myself without compromising on the butter and mayo.

Try getting the best quality eggs, freshly baked bread, use regular full fat mayo and not low fat or any other kind and freshly ground pepper for best results.

I prefer using 1 egg for one medium size hot dog roll and you can add more or less filling as per your choice. The only thing I suggest is trying the recipe as it is without adding more ingredients as this is supposed to be very basic, thats the beauty of this dish.

This recipe serves 1.

Start by boiling the egg on high for just 5 min, shut the flame and over the pot with a tight lid.

Allow to sit for 10 min and then rinse with cold water and peel, you will have perfectly boiled eggs with this method. 

Wash the lettuce leaves and keep aside.

Slice the egg with a knife or use an egg slicer.

I never mash eggs for sandwiches as having texture is very important for the dish to taste best.

In a bowl add 1 table spoon mayo, a pinch powdered sugar, salt to taste, dash of hot sauce and 1/2 tea spoon freshly ground pepper. Mix well and add the chopped egg, gently mix.

You may slice the hot dog roll in half and add the filling but I prefer to cut the roll in the center and remove some of the bread from inside making space so the filling can be tucked into the cavity, add some butter into the cut area and grill for 3 min.

Do not over grill the bread as you want it just a light golden and not brown.

Before adding the filling firmly press down the lettuce and top with the egg mix.

By doing this makes the filling stays in place. Before serving cut in half.

Serve your Egg and Mayo Roll with fries or chips, a bowl of soup along with this makes a wonderful lunch too.

Now your done, hope you give this simple and classic sandwich a try.

Tasty Quinoa Salad | I Love Quinoa

Here is my favorite quinoa salad tossed in a light salad dressing. 

Serve grilled chicken or fish with this salad and you have an excellent lunch or dinner dish ready.

For dinner I served this salad with some creamy corn and chicken soup with toasted buttery bread.  

Really quick and so yummy.

This salad dressing is so versatile that I drizzle it over grilled veggies, pasta and even fish, a very basic and handy dressing to keep in your fridge. 

You can also store the left over dressing in the refrigerator for up-to a week, just make sure you keep it in an airtight glass jar.

We all know quinoa is a super food and its wonderful benefits so I feel anything this healthy must not be overly seasoned and topped with condaments which overpowers the actual flavor of the quinoa. 

I never enjoy the food if i do not taste the star ingredient. 

Quinoa is supposed to taste nutty with a little bit of a crunch so do not overcook it. Ever.

This post will also show you how to make perfect fully quinoa.

Ingredients for Cooking Quinoa 

1 cup quinoa ( store the left overs for later)

2 tsp olive oil

2 garlic pods grated

1 tsp salt

For the Dressing

1 garlic minced fine

1/4 cup olive oil

2 tsp sugar

1 tsp pepper

2 tsp vinegar

Assorted salad leaves

Start by adding olive oil to a pan, add the washed and drained quinoa sauté for 2/3 min till you get a nutty aroma, add in the garlic and sauté for another 2 min. 

Adding the garlic after the quinoa is sautéed helps the garlic not get over cooked and burn.

For every one cup quinoa you need two cups water or stock, for this salad i used water.
Once you smell the garlic add 2 cups of water, salt and wait for a boil, once you see the water boiling turn down the flame to low and cook covered for 10/15 min.

                                         

Open the lid after a 5 min stand time. This step helps you get perfectly cooked quinoa every time.

                                     

Allow the quinoa to cool while you make the dressing.

For the dressing mix all the ingredients listed with a small whisk, make sure you taste the dressing and adjust the taste before you add it to the salad.

                                                     

Now all you do is add the quinoa to the salad leaves and toss, pour the dressing and toss well making sure the dressing is well coated.
                           

Serve right away with toasted buttered bread, grilled chicken or fish and soup.

You may add olives, tomatoes, onions and so many of your favorite ingrediants to this salad but I wanted to keep it simple as I was serving it with a creamy soup.

Do try this recipe and I hope you like it.

Grilled Breakfast Sandwich with Turkey Ham and Egg

I love my sandwich toaster and it happens to be my favorite kitchen gadget right from my collage days, I always prefer the double plates that have the grill and toaster option.

Mr B and I take our sandwiches very seriously so I prefer getting freshly baked bread from a bakery and try my best not to get the plain old regular white or brown bread, we love our carbs so we are always on the look out for artisan breads.

If you have left over bread and do not plan to use it during the week all you do is to seal it in a zip log and keep it in an airtight box for up to a week in the freezer.

This recipe is a filling breakfast sandwich with eggs, turkey ham and coriander chutney, I wouldn't mind even serving this for lunch with some soup on the side too. 

For 2 large sandwiches

4 slices Sour Dough Bread

2 Boiled Eggs

2 tbs mayo

1 cheese cube grated (i used baby bell light)

Salad leaf

pinch salt

1 tsp pepper

2 medium size tomatoes sliced

4 Turkey ham slices ( i always microwave deli meats for 1 min)

Butter

Coriander chutney for spreading

Click here for the Coriander Chutney recipe.

Start by boiling the eggs, they must be hardboiled, use a fork and mash or cut them into tiny pieces.

I use my egg slicer for this. 

Mix the eggs with the mayo,cheese,pepper a pinch of salt. Keep aside.

Spread butter on all the slices and then generously add the coriander chutney, spread the egg mixture, top with the turkey ham and tomatoes. Last add the lettuce and cover with another slice.

I always brush the bread with olive oil before grilling, using butter is also fine but i feel it gets a mild burnt taste as butter tends to burn easily. Grill till golden brown, mine took 7 min.

Once done, allow to rest for a min before cutting in half.

Thats it guys, now it is done. 

It's a killer sandwich, you got to try it.

Shredded Chicken Burritos with Arabic Bread | Recipes with Shredded Chicken

 

I couldn't stop myself from making shredded chicken burritos even though i had no tortillas at home, they turned out just fine using the Arabic bread.

 

The shredded chicken mix i made was from left over rotisserie chicken so i did not have to bother cooking them long and slow, my job was already done.

 

I just felt the skipping the rice as I wanted it to be all chicken with just a few condiments, I think you all must add rice and not even think of skipping it, do not be like me.

 

And yes you sure can leave the chicken to slowly cook in the sauce for a more intense flavor but then after all these years of reading my blog, do you think i have the patience? honestly it still tastes amazing by using the short cut method too. Just saying !!

 

So lets start making amazing shredded chicken burritos.

 

The recipe serves 4 (don't worry for leftovers, use the chicken mix for a sandwich the next day)

 

2 cups shredded chicken

2 onions grated

4 large cloves garlic finely chopped

1 heaped tbs taco seasoning

2 tsp tabasco sauce

2 tsp Mexican spice mix

1 can tomatoes (do not use fresh tomatoes for this)

2 tsp brown sugar

salt to taste

1/2 cup coriander chopped

Lettuce

Cheese

Sour cream or mayo

Onion finely chopped for the burrito

 

 

 

Saute the onion and garlic till soft, do not brown it.

 

Add the taco seasoning and the Mexican spice mix, saute for 2/3 min.

 

Now add in the chicken and cook for 5 min on low, mix it well.

 

After 5 min, add the tomatoes, try using good quality canned tomatoes for a better flavour.

Cook on low for 10 min,

 

Add coriander leaves, tobacco sauce , sugar and the salt.

Allow the tomato liquid to completely dry out. Keep the flame medium.

Once done allow to cool a bit before using.

 

 

Spread some sour cream or mayo on an Arabic bread, add the shredded chicken.

 

 

Top with some lettuce.

 

 

Add in some yummy cheese and chopped onion.

 

Then add some coriander and roll tight.

Brush the roll with some butter and grill on to a heated  200 c oven for 5 min or  cook on a pan so the sides are toasty and the cheese is melting. Cut and serve with some salad and guacamole.

Now your done.

 



This recipe only made me realise to never stop trying out a recipe if you have an ingredient missing, figure out a way to cook with what you have at that time,and in the end it will still taste fabulous.

The Best Salmon Cakes Ever | Easy Salmon Cakes





I have tried quiet a few salmon cake recipes over the years and this one is my favourite, it always makes a great lunch or dinner with green salad on the side.

Just like all my recipes these salmon cakes are really easy to cook up too. I always feel salmon cakes need some texture, so instead of adding a ton of bread crumbs I add grated zucchini, sure you can skip it if you want it to be all salmon, but some how I feel the patties form better and stay crispy on the outside much longer by adding it.

These salmon cakes along with chili garlic sauce is our go to party appetizer too, totally delish !!

 

  

 

 

For 1 can salmon use 1 small grated zucchini, squeeze the water out of the zucchini and lightly saute with 2 large finely chopped garlic cloves, no need to add oil.

In a bowl add some melted butter, 1 tbs milk and add 2 tbs bread crumbs to this, mix well till the bread crumbs are well coated with the milk and butter.

 

We also need 1 tbs mayo, lemon zest, chopped coriander, 1 green chili, salt,1 tsp pepper and some sea food seasoning. mix everything well, use your fingers not a spoon.
If the mix is too dry add more mayo, always start with less mayo and add more if needed.

 

I use a mix of olive oil and butter to cook my salmon cakes, form patties with medium thickness, making them very thin can break these babies.

Cook them till light or medium brown, but you guys know me I like them a bit dark and super crispy. Do make these for lunch, dinner or to enjoy with drinks. They are lovely.

Pita Bread Greek Pizzas

These yummy Greek pizzas make a quick party snack or just as a light lunch when you crave for something fresh and zesty.

If you don't have pita bread at hand  you can use a regular pizza base however I insist you try your best and get some freshly made pita bread or you can make your own too, honestly I do not have the time to make them from scratch so I get it from the bakery.

 

Below is the pic of my red and white pizzas, try both and see which one is your favourite, I loved the white pizza a lot more,the feta, beetroot and olives are a true match made in your mouth for sure !

 

Use more or less of these ingredients to your taste

Boiled beetroot
Black olives
Boiled baby potatoes
Spinach (blanched)
Feta Cheese
Mozzarella Cheese
Pita Bread
Greek olive oil
Crushed garlic
Oregano
Parsley
Lemon zest
Tomato basil sauce

Start by making a mixture with some olive oil, crushed garlic, lemon zest ,parsley, oregano and cumin  to brush on top of the pita bread base, this step is very important for your Greek pizzas to be super flavourful so do not skip it.

 

For the white pizza brush the olive oil mix on the base, then top with beetroot, spinach, potato and some feta.
Bake at 180 c for 10 /15 min, then add in mozzarella and grill for 5 min till the cheese melts.

 

For the red pizza again brush the base with the olive oil mix and add some tomato basil sauce, add the toppings and just like the white pizza bake for 10 min and then grill after adding the mozzarella.

 

                     

 

 

 

Easy Breakfast Club Sandwich

I love bread who doesn't right ! A nice big sandwich for breakfast would be my ideal food of choice instead of oats, smoothies or Indian Breakfast dishes.
The night before I made this I dreamt of a yummy club sandwich, strangely I dream of food most of the time.
Obviously there was no bread as I don't keep white bread on weekdays at home , so I ran to spinneys and got the extra large super white sandwich bread. I would not make a club with brown bread. Ever.

Yes I could go out and just get a delicious club from out but noooo I like making my own, home made club sandwich's are the tastiest and I insist you all try this super simple turkey and egg club sammy in your very own kitchen.

It is the bomb guys !



Bacon is added in a classic club but I don't eat pork so I stuck to turkey ham.

 

 For 1 large sandwich you need

2 slices turkey ham, use more if you love your meat

1 egg (hard boiled)

1 large tomato

finely chopped lettuce

2 slices cheese

3 slices bread

2 tbs mayo

ground pepper

butter

toothpicks

 

 

Toast the bread and apply butter on each slice immediately.

Make sure the bread is not too toasty. Just a little light brown is what we need.

 

Mix the lettuce with mayo and add pepper to taste.

 

Cut the boiled egg.

 

Now lets build our club, take a well buttered slice of bread and add the sliced turkey ham, little bit of mayo lettuce then add the sliced tomato.

Top with cheese, you can add pepper on top if you want. I did.

 

Then add another slice of buttered bread, add in the mayo lettuce, sliced boiled egg, a little sprinkling of salt and pepper, cheese then another slice of turkey ham.

 

                                     
Last add the last buttered bread slice. Almost ready guys !

Trim the sides and cut in fours.

Add a tooth pick in the middle so everything stays in place.

Now your done ! Eat away happily, I had a great morning after this.

Looks good?

 

Nom Nom !

Breakfast Bread Pizza with Eggs



I love pizzas and when I woke up today I felt like having one so bad for breakfast, sadly I did not have any pizza base or any pizza sauce so I decided to make some bread pizza with eggs and some capsicum on top.

It was sooooo good with all the melted cheese the toasty bread and the garlic butter flavouring. Yum.

Try it, its healthy with the egg,capsicum and tomato, and a great way to start you day.

Make it a complete meal by serving with fruit on the side.

The highlight of this breakfast bread pizza is the garlic butter and pizza seasoning. This is what makes this dish get a 10 on 10, so do not kip it.

You need :
4 slices of bread
2 boiled eggs
2 large tomatoes
1 onion sliced
1 medium size capsicum chopped lengthwise
Provolone cheese as much or less as you like
salt and pepper to taste
chili flakes as per taste
chopped coriander for garnish

Mix
1 tbs butter and 1/2 tbs olive oil melted for 20 sec in the microwave
2 garlic crushed
1 tsp grated parmesan cheese
1 tsp Italian pizza seasoning
After melting the butter immediately add the garlic, pizza seasoning and grated parmesan.

Here's how you make breakfast bread pizza :
Marinate the onion,tomato and capsicum with some olive oil and pepper/salt and chili flakes.

Using a fork mash the boiled egg ,salt, pepper and the cheese. Add less salt as the cheese is very salty, you can even skip the salt if you want.
Mix it well.

Next spread the Mix on the bread slices and bake for 5 min in a preheated 180 c oven. This is what brings out a wonderful flavour and aroma to your bread pizza.

After removing the bread from the oven add sliced tomato and spread the boiled egg mix on each slice, now add the sliced onion and capsicum on top.

Grill for 7 to 10 min at 200 c till the all the cheese is melted and bubbly. Garnish with some chopped coriander and now your done !
Have a great morning with delicious bread breakfast pizza !

Best Mixed Green Salad Ever





This is my favourite salad recipe and I love having it for lunch, we mostly add in grilled leftover chicken but on Tuesdays we stay strictly vegetarian so I skipped the chicken and added chickpeas and feta for some extra flavour.

 

The dressing for this green salad is also very versatile, I sum times use it to marinate fish or chicken too. Please try it, its fab !

 

 

This was my plate !

                                        
It is important you use a mix lettuce pack, I used a pack of organic salad mix.

 Chop the veggies only when you want to toss the salad.
I used cucumbers, black olives, onions soaked in viniger and chopped tomato.

 

 As I skipped the chicken  I added some boiled chickpeas and feta cheese.
I got the feta cheese mixed with some parsley from the supermarket, oh yes it was the bomb.

I always make salad marinades in my used mini tomato paste bottle.

Here's the dressing recipe

1 tbs vinegar

3 tbs olive oil, extra virgin only

1 tsp Dijon mustard or dry mustard powder

1 tsp brown sugar

2 tsp salt

1/2 lime squeezed

1/2 tsp pepper

1/2 tsp oregano

small garlic crushed

All you do is add everything to a small jar with a tight lid, close the lid and shake till everything is mixed. That's it, now your done !

Mix the salad ingredients ,pour the dressing and toss !

Serve immediately !

 



Adding orange juice instead of viniger and some chopped grilled chicken is also another tasty way to have this salad, try it for another time but for now give this recipe a go, its amazing and so fresh and zesty. Make some today guys !

Ribbon Pakoda Recipe (Quick and Easy Homemade Farsan)

Here is a fools proof recipe for ribbon pakoda or murukku.

 

To make homemade ribbon pakoda you need -

 

1 cup rice flour

1/2 cup gram flour

3 tbs oil made hot 

1 tsp hing

salt to taste

 

 

Grind with a tiny bit of water and strain

4 whole red chili

2 garlic pods

1/2 tsp fennel seeds

 

Heat the oil and add the hing, mix it with the gram flour and rice powder.
Add in the ground mixture and mix everything adding warm water. The dough must be smooth.

 

Make the dough into a cylindrical shape and add it into the ribbon pakoda maker.
Fry till golden and your done.

 

 

 

You can make different kinds of savoury and crispy homemade snacks to store by following the rice and gram flour proportion, all you need to do is change the flavourings.

Happy tea time you all !