Toasted Cheese and Ham Sandwich with Egg

Ingredients

2 slices good white or whole wheat bread
1 thick slice cooked ham
1 large tomato, thinly sliced
about 1 tbsp snipped fresh chives
small bunch of fresh flat-leaf parsley, stalks discarded
2 slices mild cheese, such as Monterey or mild cheddar
pepper
olive oil
1 egg
a little soft butter (optional)

Method

  1. Preheat the broiler on a medium—high setting. Prepare a small pan of simmering water or an egg poacher. Warm a serving plate.
  2. Top a slice of bread with ham. Trim off any large areas of overlapping ham and place them on top. Overlap the tomato slices on the ham and sprinkle with the snipped chives and parsley sprigs. Top with the cheese slices. Season with pepper (there will probably be enough salt in the ham) and drizzle with a little olive oil, then cover with the second slice of bread.
  3. Toast the sandwich on both sides until crisp and golden.
  4. Break the egg into a cup. Swirl the simmering water and drop the egg into the middle of the swirl, then poach it for about 3 minutes, until the white is set and the yolk still soft. (Cook the egg for a shorter or longer time, to taste.) Alternatively, cook the egg in a poaching pan with cups. Use a slotted spoon to lift the egg from the pan, draining it thoroughly.
  5. Serve the sandwich on a warmed plate, topped with the poached egg. Top with a little butter, if liked, so that it melts over the egg. Serve immediately.

Makes 1 serving.

Source: Toast It!

Mediterranean Chicken Pita Burgers

Ingredients

1/4 cup shredded English cucumber
1/2 cup Greek yogurt
1-1/2 tsp harissa paste
1-1/2 tsp liquid honey
1/2 tsp lemon juice
450 g lean ground chicken
2 cloves garlic, minced
1 large egg, lightly beaten
2 tbsp finely chopped fresh mint
1 tbsp ground coriander
2 tsp ground cumin
1 tsp salt
4 pita pockets

Toppings

thinly sliced watermelon radishes
thinly sliced cucumber crumbled feta cheese
torn fresh mint
fresh sprouts

Method

  1. Wrap cucumber in clean tea towel and then squeeze to remove excess liquid.
  2. In small bowl, mix together cucumber, yogurt, harissa, honey and lemon juice.
  3. In large bowl, mix together 1/4 cup of the yogurt mixture, the chicken, garlic, egg, mint, coriander, cumin and salt.
  4. Shape mixture into four 1/2-inch thick patties.
  5. Place patties on greased grill over medium-high heat. Close lid and grill, turning once, until instant-read thermometer inserted sideways in patties reads 160°F, 8 to 10 minutes.
  6. Place pitas on grill, turning once, until warmed through, about 1 minute.
  7. Spread some of the remaining yogurt mixture on pitas. Top pitas with patties. Add toppings and serve.

Makes 4 servings.

Source: Mediterranean Flavours

Pumpkin Casserole with Fontina Cheese and Paprika

Ingredients

8 carrots
2 celery stalks
2 ounces shallots
1-1/4 pounds of pumpkin, or butternut squash
1-inch piece fresh ginger
2 tablespoons butter
1-3/4 tablespoons olive oil
salt and pepper, to taste
1 teaspoon sweet paprika
pinch of curry powder
2 tablespoons ketchup
1 bay leaf
1 cup chicken stock
1 cup light cream
1 cup milk
freshly grated nutmeg
3/4 cup shredded fontina cheese or Gruyere cheese

Method

  1. Preheat the oven to 375°F.
  2. Chop the carrots, celery, and shallots into 1/4-inch cubes, then chop the pumpkin into 3/4-inch cubes. Peel and finely grate the ginger.
  3. Add the butter and oil to a wide saucepan and heat until foaming. Add the shallots and saute until translucent, then add the celery and carrots and saute. Add the pumpkin, season with salt and pepper then add the ginger, paprika, and curry powder and brown for 5 minutes.
  4. Push the ingredients to the side of the pan and put the ketchup in the center. Lightly brown the ketchup and then mix it with the other ingredients.
  5. Add the bay leaf and the stock. Simmer for about 5 minutes, stirring continuously.
  6. Add the cream and the milk and bring to a boil. Simmer gently for an additional 5 minutes.
  7. Remove the bay leaf, season the pumpkin with nutmeg, and spread it evenly in the bottom of a casserole dish.
  8. Sprinkle the cheese over the pumpkin. Bake in the preheated oven for about 15 minutes. Cover the dish with aluminum foil if the cheese is browning too quickly.
  9. Serve straight from the casserole dish.

Makes 2 servings.

Source: Vegetables

Sausages with Mushrooms, Bacon, Tomatoes and Cooked Bread

Ingredients

4 good quality herbed sausages
4 tbsp grated Cheddar cheese
4 unsmoked lean bacon slices
2 tomatoes, halved horizontally
salt and pepper
1 tbsp butter
1 tbsp olive oil
4-1/2 oz white mushrooms, sliced
4 slices bread, crusts removed and buttered on both sides
2 tbsp chopped fresh parsley

Method

  1. Preheat the oven to 350°F/180°C.
  2. Prick the sausages lightly, place in a roasting pan and roast for 10 minutes, or until just cooked. Remove and let cool.
  3. Make a slit in the sausages with a sharp knife and stuff each sausage with 1 tablespoon of the grated cheese.
  4. Wrap a bacon slice around each sausage, tucking in the ends to secure.
  5. Return to the oven for an additional 20 minutes, or until the bacon is cooked and the sausages are golden brown.
  6. place the tomatoes, cut-side up, on a baking sheet and season to taste with salt and pepper. Roast for 15-20 minutes.
  7. Melt the butter with the oil in a medium skillet over low heat, then add the mushrooms, stirring well to coat. Cover and cook for 5 minutes, or until the mushrooms are soft. Keep warm.
  8. Heat a nonstick skillet over medium heat and cook the buttered bread in batches until golden brown on both sides. Keep warm.
  9. To serve, divide the cooked bread between 2 plates and top with the mushrooms. Add the sausages and tomatoes and sprinkle with parsley.

Makes 2 servings.

Source: Brunch

Pork Loin with Cheese, Port and Honey Glaze

Ingredients

1 kg pork loin rack
sea salt flakes
12 sprigs oregano
2 large sweet potatoes (kumara), peeled and quartered
150g stilton cheese, thickly sliced

Port and Honey Glaze

1 cup port
1/4 cup beef stock
2 tablespoons honey

Method

  1. Preheat oven to 220°C (425°F).
  2. Score the skin of the pork at 1 cm intervals using a sharp knife.
  3. Rub the skin with salt and place in a baking dish on top of the oregano.
  4. Roast for 20 minutes, reduce the heat to 180°C (350°F).
  5. Add the sweet potato to the pan and cook for a further 30 minutes or until pork is cooked to your liking.
  6. To make the port and honey glaze, place the port, stock and honey in a saucepan over medium heat. Allow mixture to simmer for 12-15 minutes or until glaze is reduced and syrupy.
  7. To serve, slice the pork and place on serving plates with the sweet potato. Top the pork with the stilton and spoon over the port and honey glaze.

Makes 4 servings.

Source: Fast, Fresh, Simple