Sandwich platter

BM #116 : Week 5, Day 1
Theme : sandwich platter

Theme for today is sandwiches. It’s my son’s one of the most favorite food to eat, so I can tell you that we had a happy happy kid the day I made this.

I use instant pot to make boiled eggs and so I always make a few extra whenever I am doing it. So prepping an egg salad sandwich is an easy thing for me. I had mushrooms I needed to use up and I decided to prepare a white sauce base to keep the sandwich together as the others had cheese in them. I am making veggie Frankie for the first time, I used readymade tortillas as the wraps.

It’s always an issue at my place what to serve the sandwich with. My son wants ketchup (the masala style ketchup from Indian store). My husband likes Trader Joe’s Green Dragon sauce or any other hot sauce and I like the flavor of green chutney. So I decided to serve all our favorites so that we can each choose what we want. The chili vinegar is a favorite with both me and my husband.

I have used cheese slices here for the pesto sandwich since I didn’t have mozzarella with me. It’s kind of a take on Caprese sandwich, but I am never stocked up in fresh basil leaves. I also prepare it with soft cheeses like goat cheese or cream cheese too, it pairs well with the pesto and tomato slices.

Read on for the recipes.

The platter has

  1. Egg salad sandwich
  2. Pesto and cheese sandwich
  3. Mushroom sandwiches
  4. Veggie Frankie
  5. Chili vinegar
  6. Tomato ketchup
  7. Dragon sauce / Chili sauce
  8. Green chutney
  9. Sliced onions

Mushroom sandwich:

  • 4 slices of bread
  • 1 tablespoon butter
  • 1/2 cup sliced mushrooms
  • 2 tablespoons coriander leaves or herb of your choice
  • 2 teaspoons flour
  • 1/4 cup milk
  • salt and pepper

Method:

  1. Heat butter in a pan. Sauté the mushrooms until it releases all the liquid. Add the coriander leaves or spinach or any herb of your choice.
  2. Push the mushrooms to the side of the pan. Add the milk into the center. Now add the flour with salt and pepper per your taste. Mix so that there are no lumps, mix the mushrooms too. Add more milk if it’s too thick. Take off the heat. Add the mushrooms as filling for the bread. Toast the bread in a pan with some butter until it turns brown. Serve with ketchup or chili sauce.

Pesto tomato and cheese sandwich:

  • Bread of your choice
  • 1 slice of cheese of each sandwich or a soft cheese like cream cheese or goat cheese
  • 2 round slices of tomato
  • 1 teaspoon pesto
  • Toast the bread. Spread pesto on one side. Add the tomato slices on top. Spread the soft cheese on the other side or use a slice of cheese. Put the slices together and enjoy your sandwich.

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Tea time snack platter

BM #116 : Week 2, Day 6
Theme : Platters

I had a teatime platter with Indian snacks in my mind for this theme. But I decided against it since most of it involves deep frying, which I am not very fond of. I have improved enough to do deep fry decently, but the desire to do it is just not there. Deep frying is a hazard for someone like me who washes their hands 150 times a minute and then goes back straight to hot oil with water dripping from hands :D…

I have consciously cut down this hand washing habit when I am cooking, it has also weaned because of the cold weather that remains for a good portion of the year here. Still it happens often that I catch myself dripping water into pans while cooking – Never a good idea when handling hot oil ! So I have never been a good fan of deep frying – it’s hazardous for me :-D

Anyway for the platter here, I shelved the Indian snacks idea for another day and decided to use all the snacks I have at home. I added a couple of sandwiches too as a more filling meal. For the eggplant sandwiches, I used leftover sautéed eggplant from lunch. I would have made a couple more sandwiches, but I was out of bread. I just realized that the tea time platter has coffee instead of tea :-)), well my husband prefers coffee, so this works better for us.

Scroll down for the recipes and more pictures.

The platter has

  1. Roasted peanuts
  2. Paneer sandwich
  3. Roasted makhana
  4. Crackers
  5. Sev
  6. Eggplant sandwiches
  7. Tortilla chips
  8. Salsa
  9. Coffee
  10. Tea biscuits
  11. Mixed cheese
  12. Apples
  13. Cashews
  14. Cauliflower crackers
  15. Raisins
  16. Cucumbers
  17. Mint chutney

Paneer sandwich

  • Crumble two tablespoons of paneer in a bowl. Add 2 teaspoons each of very finely chopped carrots and cucumber. Add one chopped green chili. Carefully add 1 teaspoon of sriracha or any hot sauce of your choice. Stir everything together and use as filling on toasted bread.

Eggplant sandwich:

  • Heat oil in a pan. Sauté one small onions and 2 cloves of minced garlic. Add one small chopped tomato along with 1/2 teaspoon chili powder, 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric powder and salt as needed. Once the tomatoes are cooked and soft, add two medium diced eggplants. Cover and cook, stirring in between, until the eggplants are done. Serve as a filling inside toasted bread.

You can find the recipe for roasted makhana here but the one on the platter is readymade.

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Mezze platter 2

BM #116 : Week 2, Day 3
Theme : Platters

This is the first platter I prepared for this week’s theme. We had guests with kids coming over and I thought they will like the fruits and vegetable spreads a lot. My son and his friends really love all kinds of fruits. I had the dips and pita in mind for the adults. Everyone enjoyed the dips a lot and we ended up finishing a whole packet of pita bread over this. So that was what prompted me to make one more Mezze platter later that week, which I shared yesterday.

The platter has three homemade sauces/ dips – Tzatziki, Hummus and Baba Ganoush. The last two need tahini and I have used readymade one here. Tahini is toasted sesame seeds ground into a paste with a little oil, so it can be made at home if you have sesame seeds. But I took the easy way out here. I am actually not a fan of hummus but freshly made hummus tasted so much better than the store bought ones. I have made tzatziki before and I love it, this time I used zucchini instead of cucumber for a change.

I haven’t made Baba Ganoush before. My friend recommended it to me telling how easy it is to make and thats what triggered the whole idea for this platter. Baba Ganoush an eggplant based sauce. You need to use the big eggplants (baingan bharta ones) for this. It’s a fairly straightforward recipe. All of these dips/sauces are simple recipes with very few ingredients. So this platter was really easy to make. I wanted to add some more items to this like falafel and more grilled vegetables, I might do it another time :-).

Read on for the pictures and the recipes.

The platter has

  1. Cucumber sticks
  2. Almonds
  3. Cherry plum
  4. Dates
  5. Grapes
  6. Walnuts
  7. Hummus
  8. Feta
  9. Carrot sticks
  10. Zucchini tzatziki
  11. Cherry tomatoes
  12. Baba Ganoush
  13. Pita bread
  14. Roasted peppers
  15. Red and green olives

Hummus recipe : you need

  • 1/4 cup tahini
  • 3-4 tablespoons of lemon juice
  • 2 tablespoons of olive oil
  • 1 teaspoon ground cumin
  • 1 clove of garlic
  • 1 1/2 cups of cooked chickpeas (or a15oz can)
  • Salt to taste
  • Olive oil to drizzle and a pinch of paprika

In the food processor bowl, add 1/4 cup tahini and juice from a large lemon (3-4 tablespoons) and process for about a minute. Add 2 tablespoons of olive oil, one spoon of ground cumin, one minced garlic and salt to taste. Process for another minute, stopping to scrape the sides of the bowl once if needed. We need 1 1/2 cups of cooked chickpeas for this. Add half of this to the food processor and process it. Now add the rest and process until everything is smooth. You might have to scrape the sides of the bowl for everything to mix well. You might also need to add 2-3 tablespoons of water if the hummus is too thick. Taste test and adjust seasonings if needed. Store in an airtight container and refrigerate.

Zucchini tzatziki:

  • 1/2 of a large zucchini, grated
  • 3-5 cloves of garlic, minced
  • 1-2 teaspoons lemon juice, per taste
  • 2 cups of Greek yogurt
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method: Wash and Grate the zucchini. I didn’t peel it before grating. In a bowl, mix the minced garlic, salt and pepper , olive oil and grated zucchini. Add yogurt and mix well to combine. Taste test and add lemon juice accordingly. Refrigerate for the flavors to mingle. Serve with warm pita bread or snacks of your choice.

Baba Ganoush:

  • 1 large egg plant
  • 2-3 cloves of garlic, minced
  • 2-3 tablespoons lemon juice
  • 1/4 cup tahini
  • 1/3 cup olive oil
  • 1/2 teaspoon ground cumin
  • Salt to taste

Method : I cooked the eggplant in the microwave. Alternatively, you can roast it in the oven at 425F for about 35 minutes too. Rub a little oil between your palms and rub it all over the eggplant. Pierce it with a fork all over for both methods.

If using microwave, keep the eggplant in a microwave proof plate and cook at 100% power for about 10 minutes. Let it cool a little in the microwave itself. Take it out carefully and cut into two in the middle. Let the steam escape and slowly scoop out the flesh into a bowl, discarding the skin and the liquid released.

Add everything else to the eggplants and mix well. You can use a food processor for this too, but a fork would do. Taste test and adjust seasonings. Serve with olive oil drizzled on top.

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Mezze platter

BM #116 : Week 2, Day 2
Theme : Platters

Mezze is a collection of small dishes served as a light meal or appetizers in the Mediterranean area. It can be a meal in itself too depending on what’s being served as part of it. It’s food meant for sharing, so these are food platters that’s existed for a long long time now!

For the platter here, I was looking for dips that would be in red color family. So I chose muhammara (a roasted pepper and walnut based dip), tzatziki – a yogurt based dip with beetroot instead of the traditional cucumber and red kidney beans instead of chickpeas for hummus. Hummus turned out more of a very light brown than red, but that’s fine.

I used store bought pita bread for this and served a small loaf of bread from the farmers market also. It paired really well with the dips as well as the bread dipping oil (olive oil flavored with zaatar). My son was not a fan of both the salads in the platter, but I liked it. The beet tzatziki tasted okay, but I like the traditional tzatziki a lot more. My son and my husband feasted on the bread and pita with the dips and olive oil. It turned out to be our dinner that day even though I had meant this as an appetizer.

Read on for the recipes and to see what’s served on the platter.

The platter has

  1. Red kidney beans hummus
  2. Grapes
  3. Olive oil with zaatar
  4. Beetroot Tzatziki
  5. Dates
  6. Muhammara
  7. Walnuts
  8. Watercress salad
  9. Bread
  10. Rice tabbouli
  11. Baby carrots
  12. Pita bread (readymade)
  13. Olives
  14. Feta cheese

Beetroot tzatziki: Grind or grate one cooked medium beetroot once it’s cooled down. I used 1 tablespoon beetroot powder, I rehydrated it with hot water. Add 1/2 cup of yogurt to the beetroot along with a finely minced clove of garlic, a tablespoon of olive oil, salt and pepper to taste. You can add a spoon of lemon juice if you like. Taste test and adjust seasonings. Add more yogurt if needed to bring it to the consistency you prefer.

Watercress salad: I mixed a readymade vinaigrette for this salad. Add the watercress, a little feta cheese, sliced olives in a bowl. Add vinaigrette, salt and pepper to taste. Toss carefully for an even mix. Serve immediately.

Red kidney beans hummus: In a food processor, add 1.5 cups of cooked and drained red kidney beans, 2 cloves of garlic, 2 teaspoon ground cumin, 2-3 tablespoons of lemon juice, one tablespoon olive oil and salt as needed. Process until you get a hummus of your preferred consistency. Taste test and adjust seasonings if needed.

Rice tabbouleh : In a large bowl, add one small bunch of chopped parsley leaves, a handful of chopped mint leaves and one small chopped tomato. Add 1/4 cup of cooked rice. In a small bowl, mix in 2 tablespoons of olive oil with 1 teaspoon lemon juice and salt as needed for the salad. Add this to the salad, toss carefully and taste test to adjust seasonings if needed.

Flavored Olive oil is a good dip for bread. You can flavor it using a whole lot of seasonings or dried herbs of your choice. In this platter I have used zaatar as the seasoning.

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