lunch

Roasted Eggplant and Red Pepper Cheddar Sandwich with Guacamole

Posted on Updated on

So Wednesday I was home and my parents were working from home so my mom decided to make me and my dad something special for lunch. Normally we would just get a cup of instant noodels of a slice of bread with Nutella. We are not really the kind of people that go big on lunch. Although our weekend family breakfasts are legendary, complete with danish, fresh squeezed orange juice and home made chicken salad ! In fact our weekend breakfasts are so extensive that we usually skip lunch during the weekends. But Wednesday was special since my dad had been traveling a lot over the past few weeks and my brother got home early from school.

Since my mom is a magician with leftovers, she just grabbed whatever leftovers were in fridge and made us a delicious and incredibly tasty sandwich! This sandwich could be served in a restaurant or a deli! I swear it’s that good!

BEST SANDWICH EVER!
BEST SANDWICH EVER!

Ingredients: roasted red pepper in slices, slices of aubergine grilled in a pan with a little oil, cheddar cheese, salt and pepper

Ingredients for the guacamole: avocado, lemon juice, a little bit of mayonaise, knoflook, half a chili, little bit of olive oil

Instructions on who to roast red peppers can be found right here:

http://toriavey.com/how-to/2010/02/roasted-bell-peppers/

  1. Preheat the oven to 200 degrees C
  2. Toast a slice of bread and drizzle it with a little olive oil.
  3. Start wit a laying a slice of aubergine on the toast.
  4. Next up is a slice of roasted red pepper.
  5. And last but certainly not least a slice of cheddar cheese.
  6. Put in the over for about 5 minutes until the cheese is nice and melted
  7. In the meanwhile blits up the guacamole in the mixer.
  8. Grind a little bit of pepper on the toast.
  9. You ready to go! serve with the guacamole on the side!

Apple Pear Salad with Maple dressing

Posted on Updated on

As a kid I used to hate the fall, it ment summer that had seemed so endless when it started went by way to quickly and I had to go back to school, but there were still so many sandcastles I had to build and paper flowers and bracelets I had to make. Now all grown up (sort of) there are plenty of reasons to be happy the fall is here especially food wise. The time of rich heartwarming stews with plenty of spices has arrived, and I love it! Don’t even get me started about mushrooms, to me mushrooms are like candy. What am I saying even better then candy! If I had to choose between mushrooms or ice cream I would choose mushrooms every time! So is there a point to this monologue about the fall, YES! As I was drinking my pumpkin spice latte (another thing I look forward to the entire year) from starbucks, I decided I would post more seasonal recipes to my blog since it’s not always easy to find the ingredients I use in my Around The World Project (trust me sometimes I have to go to 7 different stores to find one kind of spice or cut of meat). These recipes will be seasonal, so the ingredients will be easy to find! I hope you enjoy them! So my first seasonal recipe is a very quick autumn salad I made for lunch, I took it with me to library, yes you heard well the library! I started studying again, and loving it! This dressing of this salad is bang on! and it Here is what you need for this great take away salad: apple pear salad Ingredients: 1 pear, 1 apple, fresh baby spinach leaves, mixture of nuts (think about walnuts, almonds, pecans) Ingredients for the dressing: 1tbsp dijon mustard, 2 tbsp of maple syrup, 2 tbsp of balsamic vinegar, splash of olive, salt and pepper to taste. Wash the spinach. Slice the apple and pear. Mix the ingredients for the dressing together. Mix the salad and dressing together and sprinkle over the nuts.

17.Barbados: Fishcakes

Posted on

Most famous celebrity from Barbados! … Nothing ok let me give you a hint; “under my umbrella, ella, ella” YES Rihanna of course! But you probably knew that already! Barbados is now considered the playground of the rich and famous, but it wasn’t always like that. When first settled by the British in 1625, Barbados almost totally covered in dense jungle, with a very large population of wild pigs. Not so glamorous right? At least all the pirate stories from the seventeenth century speak to my imagination! I always loved pirates, I’m probably romanticizing it in my head about what it’s like to be a pirate because I watched way to much Pirates of the Caribbean. For some reason pirates just keep fascinating me. But enough about my strange obsessions. Here are some things you didn’t know about Barbados:

  • Barbados is home to a large Mongoose population.  Originally imported from India to take care of the rats in the sugar cane fields.  Instead they ate the snakes, which was the original predator of the rats. (They did not completely think that through)
  • Barbados is the 3rd oldest parliamentary democracy in the world.
  • Barbados was originally named Los Barbados, meaning ‘the bearded ones’

That’s it I guess for Barbados! I have to spare my Caribbean facts a little, because there are still sooooo many small islands to come! Let’s get cooking! here is the recipe! I loved these fishcakes they make an excellent light dinner or a lunch! I will make these again!

Schermafbeelding 2014-08-05 om 14.06.13

Ingredients: 3 tilapiafilets, Juice of 1 lime1 tsp thyme leave, removed from stem, 2 tbsp parsley, 1 scallion, 3 cloves garlic, 1 tbsp black pepper, ¼ tsp red pepper flakes, ¼ cup mayo, 1 tsp salt, 1/4 baguette toasted , Oil

Cut the baguette in pieces and place them in a food processor and pulse until it’s crumbly. Put the bread crumbs in a bowl.      Next chop the fish with a knife in cubes as fine as you can, it is possible to use a foodprocessor but don’t let the fish become a paste. Place the fish back into a bowl.  Finely chop the thyme, parsley, scallion and garlic then add to the bowl with the fish.  Add about 1/3 of fresh bread crumbs, black pepper, red pepper flakes, mayo, salt and lime juice and mix to combine.   Place remaining bread crumbs onto a plate.  Spoon about a hand of the fish into the palm of your hands and form into a thick patty then lightly coat the fish cake with the bread crumbs.  Place enough oil in a frying pan. Heat oil over medium fire; once oil is hot, lower the heat to medium low.   Fry fish cakes for 5 minutes per side until golden brown, flipping only once.  You do not want to move the fish cakes too much or it may fall apart.   If the fish cakes brown too quickly, then lower the fire.  Once the fish cakes are golden, remove from the fire and place on a plate lined with paper towel to drain. I served them with a nice green salad! It was delicious definitely a keeper!

I found some really upbeat Bajan music! Play this music in the morning and you’re instantly happy!