SNACKS AND SANDWICHES

HUMMUS, AVOCADO AND CHILI JAM SANDWICH

This sandwich combination is so addictive, it makes my mouth water just looking at the recipe.

SERVES 1

INGREDIENTS

• 2 slices of sandwich bread, preferably a seeded or wholegrain loaf
• 2 tablespoons hummus
• 1 tablespoon chili pepper jam
• ½ Hass avocado, peeled, pitted and thinly sliced
• squeeze of lemon juice
• small handful green salad leaves
• sea salt and black pepper, to taste

METHOD

• Spread the 2 slices of bread with 1 tablespoon each of hummus. Spread the chili jam on top of 1 slice, and then arrange a layer of avocado slices on top of that. Squeeze a little lemon juice over the avocado, then layer the greens on top and season with a little sea salt and black pepper. Sandwich the other slice of hummus-coated bread on top, and eat immediately. Yum.

PAN-FRIED TORTILLA SANDWICH

The melty cheese, avocado, and chili kick make this one of my favorite lunchtime snacks. It’s great served with a salad, such as the Sprout and Carrot Salad. It is simple to make, and so comforting to eat.

SERVES 1

INGREDIENTS

• 2 corn or flour tortillas (approx. 7 inches)
• 6 slices sharp cheese, such as goat Cheddar or sharp Cheddar (approx. 3 ounces)
• ½ ripe Hass avocado, peeled, pitted, and cut into ⅓ inch slices
• 1 scallion, trimmed and finely chopped
• ½ fresh red chili, chopped, or ¼ teaspoon dried chili flakes
• squeeze of fresh lime juice (approx. ½ teaspoon)
• pinch sea salt and freshly ground black pepper, to taste

METHOD

• Heat a medium non-stick frying pan over medium heat and lay in 1 tortilla. Next, place the cheese slices evenly across the tortilla, then the avocado slices, followed by the scallion, chili, and finally, a squeeze of lime juice, sea salt, and black pepper. Then lay the second tortilla on top to form your sandwich.
• Once the underside of the tortilla sandwich is lightly browned, flip it over carefully. Allow the second side to cook through for a minute or until the cheese has melted. Eat hot.

PAN-FRIED CHEESE, TOMATO AND ONION SANDWICH

This recipe makes one sandwich—simple, quick, melty, and indulgent. I love it served with coleslaw.

SERVES 1

INGREDIENTS

• 2 slices sandwich bread
• 1 tablespoon butter
• 6 slices cheese, such as sharp Cheddar, goat Cheddar, or Gouda
• 2 thin slices red onion
• 4 thin slices ripe tomato
• freshly ground black pepper, to taste

METHOD

• Butter both slices of bread and lay them, butter-side down, on a chopping board. Lay the cheese on one of the slices of bread (unbuttered side), then top with the onion, tomato, and black pepper. Finally, place the second piece of bread, butter-side up, on top.
• Heat a medium frying pan over medium-high heat. When the pan is hot place the sandwich, butter-side down, in the pan. Fry on one side until it’s golden brown, about 2 minutes, occasionally pushing down the sandwich to help melt the cheese, then flip the sandwich over and fry on the second side for another couple of minutes until golden brown and the cheese has melted.

WARM EGGPLANT SANDWICH

This is a warm, comforting sandwich that I particularly enjoy on a rainy afternoon; it really has the ability to cheer me up when it is grey. The chili flakes provide optional extra heat, if you are in the mood for a bit of spice. And a tasty alternative to the feta cheese is a mix of 2 tablespoons of tahini paste with 1 tablespoon of lemon juice—drizzle this over the warm eggplant filling once it is spooned onto the bread.

SERVES 2

INGREDIENTS

• 2 tablespoons light olive oil
• 1 medium onion, thinly sliced
• 1 medium eggplant, cut into bite-sized cubes
• ½ teaspoon soy sauce
• 6 sundried tomatoes, chopped
• 1 teaspoon finely chopped fresh parsley or oregano, or ½ teaspoon dried oregano
• small pinch dried chili flakes (optional)
• French bread or crusty rolls
• butter, for the bread
• 3 ounces crumbled feta cheese
• squeeze of fresh lemon juice (½ lemon)
• pinch sea salt
• black pepper, to taste

METHOD

• Preheat the oven to 325°F.
• Heat the oil in a medium frying pan over medium heat, then add the onion and fry for 5 minutes. Add the eggplant pieces and fry for 5–8 minutes more, until they turn a golden brown. Mix in the soy sauce, sundried tomatoes, herbs, and the chili flakes, and cook until warmed through.
• Slice the French bread or crusty rolls down the middle and lightly butter the bread. Wrap in aluminum foil and warm in the oven for 10 minutes.
• Spoon the eggplant mixture onto the bread, then crumble the feta cheese over it, followed by a squeeze of lemon juice. Season with a small pinch of sea salt and a grind of black pepper. Serve hot.

POPCORN

Freshly popped corn is a favorite snack from my childhood. I can still remember the anticipation of waiting for the corn to start popping. It felt like a lifetime and just when I thought it wasn’t going to work, pop pop pop, it would go crazy! The gentle smell of popped corn would fill the kitchen. I like to eat it the classic American way with a little melted butter drizzled over the top, but I have included a sweet option here, too. It’s the perfect snack to eat when you’re watching a movie at home.

SERVES 2–4

INGREDIENTS

To pop the corn:

• 1 teaspoon sunflower, vegetable, or olive oil
• ¾ cup popping corn

Buttery option:

• 3 tablespoons salted butter

Sweet option:

• 3 tablespoons salted butter
• 3 tablespoons soft brown sugar
• 3 tablespoons golden syrup, honey, or maple syrup

METHOD

• Use a large, heavy-bottomed saucepan with a lid (a see-through lid is best so you can see how the corn is popping).
• Put the oil in the pan over medium heat. Once the oil is hot and rippling (near smoking point), pour in the popcorn kernels and immediately put the lid on the pan, so you don’t let the heat out. Shake the pan gently so that the corn kernels don't burn on the bottom of the pan.
• Wait until you hear the corn start to pop—it’s only a short wait, so keep shaking the pan often so that the corn moves around and doesn’t burn. When you hear the popping really slow down, take the pan off the heat and set it aside for a minute. Then pour the popped corn into a large mixing bowl. Toss together well with your preferred topping and eat immediately.
• Buttery option: Melt the butter in a small saucepan and drizzle it over the popped corn. Toss well.
• Sweet option: Melt the butter in a small saucepan, stir in the brown sugar and golden syrup until melted together. Pour the topping over your popped corn and toss well to evenly coat it.

DELUXE EGG SALAD

I used to love it when Mum made egg salad, because I could wipe any leftovers from the bowl with a piece of soft, fresh, buttered bread. So it has remained a favorite for me. I like this served in a soft seeded roll, or as a generous filling for a toasted bagel. And I also love it as an open-faced sandwich, just spread on a piece of toast, with a thin slice of fresh tomato on top.

MAKES 4–6 SANDWICHES, depending how much filling you like to stuff in!

INGREDIENTS

• 6 large, free-range eggs, hard-boiled
• 1 tablespoon red onion or scallions, finely chopped
• 1 stalk celery, trimmed and finely chopped
• 4 heaped tablespoons mayonnaise
• 1 heaped teaspoon Dijon mustard (wholegrain or smooth)
• 1 teaspoon pickle relish (optional)
• sea salt and black pepper, to taste

METHOD

• Remove the shells from the hard-boiled eggs and mash them with a fork in a medium mixing bowl.
• Mix in the chopped onion and celery. Then stir in the mayonnaise, mustard, and relish (if using) and mix together well. Season with sea salt and black pepper.

HALOUMI BBQ SKEWERS

These skewers are so quick and tasty. Grilled haloumi cheese is great with just about anything, but it really comes to life with this tangy BBQ sauce. I like to serve these with steamed rice or new potatos.

SERVES 4

INGREDIENTS

• ½ recipe BBQ Sauce
• 2 small or medium onions or 8 small shallots
• 2 red peppers
• 2 medium zucchini
• 7 ounces haloumi cheese
• 8 pre-soaked wooden or metal skewers

METHOD

• Make a half quantity of the BBQ Sauce.
• Peel the onions and chop into quarters lengthwise through the root (if using shallots, just peel). Remove the seeds from the peppers and discard, and cut into 8 pieces. Next, cut the zucchini and haloumi cheese into 8 pieces.
• Prepare the skewers by alternating the chunks of haloumi with the peppers, onions, or shallots, and zucchini; 2 pieces of each ingredient per skewer. Brush the assembled skewers with a generous amount of the BBQ sauce on all sides.
• To cook, place the skewers under a hot broiler for about 10–12 minutes, turning often, until cooked and golden.
• Alternatively you can cook them in the oven at 350°F for 10–12 minutes. Or grill them on a preheated gas grill or barbecue.

GUACAMOLE

This is a dip that my mum loved to make and it remains one of my favorites. I adore it—it’s bright and satisfying and quick to put together. It’s more than just a dip to serve with tortilla chips or carrot sticks—I also find it irresistible spooned alongside a sandwich or onto a burrito, or dolloped onto a salad of mixed greens. It’s also tasty spread on top of a veggie burger. If you like cilantro, then a tablespoon of the chopped herb stirred in works well too.

SERVES 2

INGREDIENTS

• 2 Hass avocados, halved and pitted
• 1 medium ripe tomato, finely chopped
• 1 small red chili, seeded and finely chopped, or 2 tablespoons chopped pickled jalapeños (from a jar) or dash Tabasco sauce
• 1 clove garlic, finely chopped
• juice of 2 limes (approx. 3 tablespoons)
• pinch sea salt and freshly ground black pepper, to taste

METHOD

• Scoop the avocado flesh out of the halves into a medium mixing bowl. Mash well with a fork and then stir in the chopped tomato, chili (or jalapeño or Tabasco), garlic, and lime juice. Season with sea salt and freshly ground black pepper.

JALAPEÑO TOSTADA

This is such a tasty snack and so quick and simple to make. The recipe is inspired by the cheese tostadas we used to eat at a family-favorite Mexican restaurant when I was growing up. I often make these for a super-quick supper and eat them with an Avocado Salad on the side.

SERVES 1

INGREDIENTS

• 1 corn or flour tortilla (approx. 7 inches)
• 6 slices cheese, such as Monterey Jack or goat Cheddar (approx. 3 ounces)
• 2 tablespoons chopped pickled jalapeños (from a jar) or fresh green chilies

METHOD

• Preheat the broiler to medium. Line a baking sheet with aluminum foil.
• Place the tortilla on the baking sheet. Lay the cheese on top of the tortilla, leaving a ⅓-inch border around the outer edge of the tortilla so that when the cheese goes under the broiler it melts up to, but not over, the edge.
• Sprinkle the jalapeños (or chilies) over the cheese. Now place the tostada under the broiler for a couple of minutes, until the cheese is bubbly and fully melted. Serve immediately.