Egg Salad Sandwiches

 

Ingredients: (serves 2)

2 to 3 eggs

2 tbsp. mayonnaise

1 tbsp. chopped spring onion 

1/2 tsp. yellow mustard

A pinch paprika

Salt and pepper (to taste)

Methods:

1. Place eggs in a pan and cover with room temperature water.
2. Bring water to a boil (medium-low heat). Once the water has boiled, remove the pan from the heat.  Cover and let eggs stand in the hot water for 10-12 minutes.  Remove from hot water, cool, peel and chopped or mashed with a fork.
3. Place chopped/mashed eggs in a bowl, stir in mayonnaise, spring onion and mustard.  Season with paprika, salt and pepper.  Stir to combine, and serve on your favorite bread or crackers.

I served this delicious egg salad on my homemade Healthy Soft Oatmeal Bread.  Click the link here for the full recipe.

This delicious Egg Salad Sandwiches recipe is adapted from 'allrecipes' with a slight adjustment to suit my preference.

I served it for breakfast, with freshly brewed hot coffee.  It's a satisfying breakfast!

Wholemeal Sandwich

With some leftover wholemeal bread sitting in my pantry, I decided to make myself an easy and hassle-free lunch.

Few simple ingredients:

2 slices wholemeal bread

Green corals

1 egg (crack into a small bowl, drizzle some light soy sauce and ground pepper)

1 piece cheese

1 tbsp. mayonnaise + 1 tsp. Sriracha (mix)

1/2 tbsp. cooking oil (for cooking the egg)

Few simple steps:

1. In a heated small non-stick pan, add 1/2 tbsp. cooking oil.  Roughly give the egg a stir.  Pour the egg into the heated oil and cook for about a minute on each side.  Remove the egg onto a plate.
2. Spread the mayonnaise Sriracha mix on one side of each bread slice. Place on a flat plate, spread side up.  Lay some green corals on one side of the bread, follow by egg, cheese and the rest of the green corals.  Place the other piece of bread over the top, spread side down.
3. Cut the sandwich into half.
4. Serve with cold milk and milo.

It is indeed 'Simple Yet Yummylicious!'

Buttermilk Fried Chicken Sandwich With Honey Butter

 

Ingredients: (Serves 3)

4 chicken thighs (boneless)

1/2 cup buttermilk

1 cup plain flour

2 tsp. ground white pepper

1/2 tsp. chili flakes

3 tsp. paprika

3 tsp. garlic powder

1/2 tbsp. salt

Cooking oil, for frying

2 tbsp. butter

2 tbsp. honey

4 buns

Lettuce

Methods:

1. In a bowl, combine the chicken thighs and buttermilk; cover and place in the fridge overnight. (can marinate up to 24 hours).
2. In a medium deep dish, combine flour, white pepper, chili flakes, paprika, garlic powder and salt.
3. Drain each piece of chicken, dredge it in the flour mixture until completely coated, and place on a flat plate.
4. Heat a saucepan filled with 2/3 full oil over medium heat.  Fry chicken in batches (2 at a time, or depending on the size of your saucepan) until golden brown.  Adjust the heat as needed.
5. While chicken is frying, in a small saucepan, add butter and honey.  Heat over medium-low heat until melted and combined.  Pour into a small bowl and leave to cool before using.
6. To make the sandwiches, toast buns. Spread your favorite sauce over the bottom side of the bun, I use Kewpie mayonnaise Japanese style; top with a piece of buttermilk fried chicken; drizzle over a tablespoon of honey butter; top with lettuce, and the top of the bun.

Fried buttermilk chicken

I adapted this recipe from 'Recipes by Carina' with a slight adjustment to suit my cooking preference.

Grilled Cheese Sandwich (Julia Moskin)

I love Grilled Cheese Sandwiches!  My daughter Karen introduce this yummy sandwich to me and since then I have been in love with it. To grill this cheese sandwich I am using a non-stick flat pan.  This sandwich recipe adapted from Julia Moskin is a simple recipe which is easy to follow and yummy to the last bits.  Here's to share....

Ingredients:
4 slices square bread
Butter
Mayonnaise
Enough grated cheddar cheese

Methods:

1. Heat a non-stick pan over medium-low heat.
2. Thinly spread one side of the bread slice with butter and the other side with mayonnaise.
3. Place the bread, mayonnaise-side down in the pan.
4. Add enough grated cheddar cheese evenly on top of the buttered slices.  Adjust the heat so the bread sizzles gently.  If the heat is too high the outside will scorch before the cheese melts.  A great grilled cheese sandwiches is having a golden, crusty outside and oozy inside, and this takes a little patience.
5. When the cheese is about halfway melted, use a spatula to flip on slice over on top of the other and press gently to melt. Keep turning the sandwich, pressing gently until the sandwich is compact, both sides are crusty and the cheese is melted.
6. Serve as it is or with some fruits at the side.

Light Meals

Chinese will normally served their meals in dishes of either meat, fish, soup and or vegetables served with white rice or fried noodles, beehoon, kuay tiau or even fried rice. Personally for me, most of the time I will cooked a proper meal only for dinner as my hubby and son will be back, while for lunch I will normally cooked myself something simple and light.....

With some leftover sandwich bread, apple, bacon, mozzarella cheese and butter, then I decided to make myself this 'grilled cheese sandwich'.  My daughter Karen have tasted this yummy sandwich made by her colleague when she attended a 'pool party' in Singapore with her colleagues of 'Fit For Fashion.'  I didn't have all the recipes which she mentioned but I just give it a try with some of the available items in hand.

Few simple steps to follow:

1. Pan fry 2 or 3 pieces bacon (depending on the sizes of the bacon), drain and put aside.
2. Peel and slice apple thinly.
3. Ready 2 pieces of bread and spread butter lightly on both sides of the bread.
4. Heat a non-stick pan in low heat, when heated up put in a piece of the bread, spread a bit of cheese over, arrange the apple slices over the bread, topped with bacon, spread more cheese over and cover with the other piece of buttered bread and pan fry till golden, then turn over with a spatula and continue to pan-fry till done. During pan-frying I will use my spatula to lightly press on the bread to ensure that the sandwich is properly heated through.
5. Put the sandwich on a platter, cut into two and it's ready to eat!

Note: This sandwich is so CRUNCHY and CHEESY.  It's  'Simple yet yummylicious!'  In my second attempt I use sliced cucumbers and it taste as good as with the apple slices and guess what??  I will be using avocado as Karen have mentioned, it must be incredibly Yummylicious...... Hope it will be soon and will keep you all updated ~ smile ~

Together with the sandwich, I include a slice of my home baked Butter Cake, which was baked two days ago, and here's the recipe to share.....

Butter Cake

Ingredients:

8 eggs
16 oz. butter
14 oz. sugar (put less if you prefer less sweet)
15 oz. flour, sifted
1 tsp baking powder, sifted
1 tsp cream of tartar, sifted
2 tbsp milk

Methods:

1. Beat butter and sugar for 15 minutes.
2. Add in eggs one by one, then beat for another 10 minutes. I use a spatula to scrap the side of the mixing bowl often to ensure that all the mixtures are well beaten.
3. Mix the sifted flour, baking powder and cream of tartar together, then add into the butter and egg mixture by few batches and mix in circular motion till all the flour are used up.
4. Add in the milk and mix well.  
5. In a 9 inch square baking tray, I brush with some butter, then sprinkle some flour on it, as well as the sides and pour off excess.
6. Pour the cake mixture into the baking tray and bake in pre-heated oven of 160 degree Celsius till a bamboo stick inserted comes out clean.

Note:  This is an old recipe handed down from a sister of my late mum-in-law.  I remember this aunt who used to bake us this delicious butter cake many years ago.  I feel so blessed to have her recipe handed down to me, and I will bake this simple butter cake as and when I feel like eating and during festivals. It brings fond memories of both my late aunt and mum-in-law.