Читать книгу Rose Elliot’s Vegetarian Meals In Minutes - Rose Elliot - Страница 11
ОглавлениеRADICCHIO AND CREAM CHEESE
75g / 3oz cream cheese or curd cheese
2 slices of dark rye bread
a few radicchio leaves
2 dill-pickled cucumbers, sliced
sprigs of fresh dill (optional)
Spread about half of the cream or curd cheese on the bread, then press the radicchio leaves on top of that.
Spoon the remaining cheese on top, then arrange slices of dill-pickled cucumber on top of that and finish with a sprig of fresh dill, if you like.
SERVES 2
BRIE AND RED ONION
mayonnaise
2 slices of wholewheat bread
2–4 little gem lettuce leaves
50g / 2oz Brie
3–4 slices of red onion
a few walnuts
Spread a thin layer of mayonnaise on the bread then arrange the lettuce on top, pressing it down into the mayonnaise to make it stick.
Slice the Brie thinly then arrange it on top of the lettuce with the red onion slices and sprinkle with a few walnuts.
SERVES 2
EGG AND OLIVE
2 slices of white poppyseed bread
mayonnaise
4 frisée lettuce leaves
1 hard-boiled egg
6 black olives
paprika pepper
Spread the bread with a thin layer of mayonnaise then arrange the lettuce on top.
Chop the hard-boiled egg into chunks and mix with a little mayonnaise to moisten. Divide this mixture between the bread slices and garnish with the olives and a little paprika.
SERVES 2
PAN BAGNAT
You can vary the filling for pan bagnat according to your taste and what is available: try adding slices of cheese, hummus with some olives, or any of the fillings for pitta pockets (see here). The main thing is to be generous with the filling.
1 long French slick
450g / 1lb tomatoes
salt and freshly ground black pepper
1 lettuce
225g / 8oz Mozzarella cheese
1 large avocado
lemon juice
fresh basil leaves
Cut the French stick into quarters. Slice each piece open and scoop out most of the crumb.
Slice the tomatoes and sprinkle with salt. Wash the lettuce and spin or pat dry; slice the Mozzarella cheese; stone, peel and slice the avocado and sprinkle the slices with lemon juice, salt and pepper.
Fill the bread with layers of the ingredients, adding lorn basil leaves and seasoning to each layer. If you are eating the sandwiches later, wrap them tightly and keep in the fridge until needed.
SERVES 4
