Sandwich Platter


Yes, I still exist and so does the blog. I took a break for a couple of months to take car elf some other stuff in my life. Not that I completed everything I wanted to do in these two months but I am significantly more in control than I started out. In these two months, the daughter started kindergarten and has to be woken up at 6 am every morning. Thank you for your sympathies. My mom is turning 60 and so we did a little pre-celebration for that with a trip to Coorg. By the time I coordinated with the entire family of only 6 people and planned the trip, the white hairs on my head quatrupled. Then my father-in-law turned 70 last month. You see where this story is going and why I didn’t blog.

This week’s theme is about my favourite meal – breakfast. One of the few things I enjoy since exchanging my money paying job for tantrums and yells paying job is a leisure breakfast. I pack off the husband and daughter and sit down to relish my breakfast while scrolling through the social media feeds or listening to some melodious tunes while watching the clouds darkening and hoping for a quick rain. This week’s theme is ‘Weekend Breakfast’ which is a class of its own. Before the daughter was born, our weekend breakfast was a routine trip to the nearby Udupi restaurant. We even ordered the same items every week. The husband would choose poori sabji while I would have set dosai and kurma which would be washed down with s strong dose of filter coffee.

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Since I love bread and therefore sandwiches, I make different types of sandwiches for breakfast on a weekend. This gives us a chance to experiment and also the daughter gets to taste new stuff regularly. The humble sandwich lets us experiment with everything from the type of bread to the spread and fillings. It can be a hearty nutritious meal or a tasty drooling treat.

The sandwich platter is accompanied by fruits and some saffron milk for the kid and some fresh lime juice for me. This platter has –

  • Grilled Potato sandwiches with a spicy coriander chutney
  • Hummus sandwich with tomatoes and cucumber
  • Grilled cheese and tomato sandwich
  • The classic – Bread butter jam

You have a choice to either grill or toast your bread or have it plain. The spread can be anything from coriander or mint chutney to hummus or cheese spread. The fillings can be the usual tomatoes and cucumber or potatoes or healthy like beetroot and carrots. These sandwiches can be had with mayonnaise or ketchup.

 There are hardly any recipes in these sandwiches, just a simple assembly of readymade / raw ingredients. The new thing I tried was grilled halloumi cheese with raw tomato slices inside lightly buttered toasted bread. One thing to keep in mind is that halloumi is a very salty cheese and you don’t need any extra salt for the sandwich.

For the hummus sandwich, I used plain bread to which I applied a generous dose of hummus. Then I placed tomato and cucumber slices to complete the sandwich.

I made the bread butter jam because I wanted backup for my daughter in case she didn’t like any of the others. Usually I get the unsalted butter to room temperature and then mix one part butter with one part jam of my choice to form a smooth mix. Then I apply it on the bread. This is usually the first bread I make and set it aside for 10-15 minutes which makes it so much more delicious. This time I used pink guava jam which was loved by us all.

The only thing I made was the spicy coriander chutney. I used it along with boiled and mashed potatoes seasoned with salt and pepper. Then I grilled the sandwich to a crisp treat.

 So here is the recipe for the chutney. I am not sure of the source of this recipe. I have been making it for a long while now. If I am not mistaken, it is from Sanjeev Kapoor’s website. This is a quick, no cook, no coconut chutney perfect for a spicy sandwich.

WHAT WE NEED

Bread slices                                2

Green chillies                            1-2

Coriander leaves & stems        8-10

Salt

Water

WHAT TO DO

  • Tear the bread into 4-5 pieces and put it in a blender
  • Cut the green chillies and add it to the bread. If you do not want a very spicy chutney, you can add 1 chilly else go for 2.
  • Wash and tear the coriander and add it to the bread
  • Add salt and requisite water to blend all the ingredients to a smooth paste
  • Generously apply on bread slices and add the veggies of your choice to make a spicy sandwich
  • Enjoy!


This is my post for the Blogging Marathon under the theme, ‘Weekend Breakfast’.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Strawberry Jam Muffin Tragedy

Suddenly, I had a craving for strawberry muffins. I hunted for strawberries for almost a week but could not find good ones anywhere near home. Finally I found this recipe and settled on the next to best option. It was simple and the pictures looked delicious. But unfortunately the power at home decided to play truant at the exact time it should not, while baking. The muffin tray was larger than my pressure cooker and so I could do nothing to salvage it. Only silver lining was that the power went out almost at the end and so the muffin was cooked but sank. The husband and I did lick off the last crumbs of the muffin because it was totally yummy. I should try it again soon….or maybe with blueberry jam this time! I did make a few changes to the recipe, as always. So here is mine –

INGREDIENTS

Almond Flour / Plain Flour                      1 Cup

Sugar                                                      1/2 Cup

Strawberry Jam                                      1/4 Cup

Buttermilk                                                1/4 Cup

Egg, beaten                                             1

Baking Soda                                            1/2 tsp

Cinnamon                                                1/2 tsp

Nutmeg                                                    1/2 tsp

Salt                                                           1/4 tsp

Oil                                                             1/4 Cup

DIRECTIONS

1. Preheat the oven to 180C

2. Mix the flour, sugar, baking soda, cinnamon, nutmeg and salt and keep aside

Almond powder starw muff

3. Mix the egg, oil and buttermilk

Wet mix str muff

4. Mix the wet ingredients with the dry ingredients

5. Add the strawberry jam and mix well

Final mix str muff

6. Pour the batter into a greased muffin tray and bake for 20 minutes till the toothpick comes out clean

str muff in tray

NOTES

1. The recipe calls for plain flour. But I had some coarsely ground almonds which I needed to use. The texture was crumbly but the richness of almond with the sweetness of the strawberry jam tasted good

Happy Baking!