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kids back to school sandwich fillers

Cheesy apple slaw
Mix grated cheese with grated apple,chopped spring onions,a squeeze of lemon and a little mayo.Serve on wholemeal bread.
Salmon smash
Mash up a drained and boned can of red salmon,with a little tomato ketchup.Spread on wholemeal or granary bread and sprinkle with cress.
Tandoori chicken wraps
Roll chapattis or flour tortillas around a filling of ready cooked tandoori chicken pieces,shredded lettuce,chopped tomatoes and a dollop of bought chunky cucumber raita.
Scout's MCC
Marmite,grated cheese,sliced cucumber in a baguette or ciabatta roll.
Cream cheese & roasted red pepper bagels
Fill bagels with soft cheese and roasted red peppers from a jar.
Creamy smoked mackerel
Skin and flake smoked mackerel fillets,then mix with a little mayo and greek yoghurt.Spread onto thick wholemeal bread and top with crisp lettuce. 

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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.

CHEAT'S BANOFFEE PIE

4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.