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Making Cocktails For The Sanderson Sisters
10/19/2021
Let's ask the age old question, What would the Sanderson sisters order at a bar?
In 2019 I did a post on some Halloween Cocktails which was really fun, so this year I thought I'd do something similar but with more of a theme! Hocus Pocus is the ultimate witchy family movie so let's make it adulted. I have a drink for each sister (one being a mocktail and one that's easily made alcohol free for those of us who drive), so let's get into the recipes.
Mary Sanderson - CranMary Bliss
Personally, I think Mary Sanderson would order a mocktail unless she was making an exception for a frozen Pina Colada. So I was aiming for something sweet but Autumnal. Thus the CranMary!
INGREDIENTS
- 4oz Strawberry flavored Seltzer
- 2oz Cranberry Juice
- Dash of Grenadine
- Rosemary Twig
Pour your wet ingredients over ice, shake well, and pur into a tall glass. Add a sprig of rosemary to give it a stir and a Fall-like herby taste. I know the herb element seems odd, but it truly adds to the drink.
Sarah Sanderson - Lavender Mojito
Sarah is romantic while being sharp, so I think this is the perfect drink to match her style. Though I'm calling this a mojito, it's really adaptable dependent on your taste. I used gin for this one, but white rum or vodka works great too. Same goes for the seltzer, I personally favor tonic water, but I know that's not to everyone's taste so I'm going to veto that for the point of this recipe.
- Club Soda
- 2oz gin (or white rum)
- 4 springs of Mint
- 1/2 oz simple Syrup
- Lavender Bitters (to taste)
Muddle some mint with a few dashes of the lavender bitters before adding the soda, gin, and simple syrup. Pour into a stemless wine glass, add plenty of ice, and enjoy!
Winifred Sanderson - Nutty Brandy
This is the most basic of these cocktails but it definitely screams Winnie. The sweet mixed with the woodiness of the brandy makes for the most well rounded spirit forward cocktail. I imagine she'd like something strong with a feminine twist.
- 3oz Brandy
- 3oz Disaronno
- Glazier cherries (and a splash of juice)
Mix together the two liquors, add a splash of the cherry juice from the jar, load up your drink of cherries. Add a single ice cube and enjoy!
I hope you found something in this post that intrigues you or inspires you!
Which Sanderson sister do you favor?
Easy Festive Jam | RECIPE
12/04/2020
Is it just my household who has a ton of canned Cranberry Sauce leftover from Thanksgiving? When my husband came home with a punnet of free strawberries (he works in a grocery store so often returns home with food that they would otherwise throw away), I had the idea of whipping up a festive jam. I enjoy jam on toast more during the holiday season as it's so comforting. It reminds of being a young girl and having it for breakfast before school. As I was partly winging it, this recipe makes two small jars. If you want more or less, adjust accordingly and remember to taste as you go! I love the warmth of the cinnamon with the tanginess of the fruit in this. It tastes like Christmas and I imagine would be very delicious with a warmed mince pie or on some fruit toast. Yum! Enjoy, and if you try out this recipe please show me your creation!
I N G R E D I E N T S
- 1 punnet strawberries
- 1 cup sweetner/stevia (you could use actual sugar)
- 1/3 can cranberry sauce
- 1/4 cup frozen blueberries, thawed (optional)
- 1 tsp orange juice
- 1/2 tsp nutmeg, ginger and cinnamon
- pinch of salt
Step 1) Chop your strawberries into the smallest pieces you can manage, then mash with a fork or masher. There can still be lumps if you prefer a jam with more bite.
Step 2) Combine all your ingredients in a mdeium sized saucepan and bring to a boil, stirring continuously.
Step 3) Once bubbling, lower the heat to low/medium and keep cooking until the consistency is thick and glossy, approximately 25-35 mins.. Keep stirring to prevent the jam from sticking the pan.
Step 4) Cool in your jar, and keep refrigerated. Ours usually lasts for up to 2 weeks. Enjoy!
To serve) Toast some fluffy bread, cover in melted butter, and top with your sweet jam.
Are you a jam person? What's your favourite flavor? Let me know!
Furikake Party mix is basically seaweed flavored trail mix. It has a saltiness that will keep you reaching for more. This is a recipe from a family friend and in the original it made 4 sheet pans of mix, but for the purpose of not feeding an army, I've halved it to make 2 sheet pans worth. If you want even less, just half the measurements I've written down below. Enjoy!
D R Y I N G R E D I E N T S
- 6oz Chex Cereal (1/2 reg box)
- 1 can (8oz) dry roasted peanuts
- 4 bags of microwave lightly salted popcorn, popped (7oz)
- 1 jar Furikake nori blend (make sure you don't buy the one with dried shrimp)
- Arare (however much you want, just be sure to add in AFTER the mix has baked, as it will BURN)
S Y R U P I N G R E D I E N T S
- 1/2 cup butter, melted
- 1/2 cup vegetable oil
- 1/2 cup Karo syrup
- 1/2 cup sugar
 |
M E T H O D
- Preheat oven to 250 degrees. (Gas Mark 1)
- Grease both your baking sheets, either with an oil spray or butter.
- Pop your popcorn.
- In a large bowl, mix together your cereal, peanuts, and popcorn.
- Meanwhile, in a medium saucepan heat up your butter, oil, syrup, and sugar until lightly boiling. Slowly pour your wety mixture into your dry ingredients, stirring gently. Lay out your mix onto each baking sheet, topping each pan with 1/2 of the Furikake jar.
- Baking on the middle rack of your oven for 1hr 15mins, stirring around the mix every 15 minutes or so.
- Remove from oven once the mix has dried out, making sure to cool completely before mixing in your arare.
Store in air tight containers. Will usually last about a month.
Let me know if you try this! What's your go-to salty snack?
For the second post in this yummy series (the first being Artichoke + Caper Spaghetti), I've decided to go with something speedy and simple given our current situation of being at home. This makes for a delicious lunch or dinner, and only takes 15 minutes to whip up. You can make this extra fancy by whipping up your own hummus with the basic cupboard ingredients (chickpeas, lemon juice, garlic, oil) but for the sake of ease (and laziness), I'm going with the good ole fridge bought hummus that you will still be able to find at your local supermarket. I love this recipe as it's easy to adapt, you can switch out the spinach for arugula, kale, or any good green. I'd recommend sticking with the tomatoes as it gives the pasta a moister element that hummus can lack.
I N G R E D I E N T S
- Fusilli
- Plum or cherry tomatoes
- Hummus (flavour of your choosing)
- Handful of spinach
- 1/2 lemon
- 1 teaspoon red pepper flakes
- salt + pepper
M E T H O D
- Cook pasta to your desired texture, I like it with a little bite.
- Drain your pasta (do NOT rinse), sprinkle in a little salt.
- Mix in the amount of hummus, tomatoes, and spinach you want. I like it to be coated but not drenched in hummus goodness.
- Squeeze over your lemon, red pepper flakes, and season.
- Enjoy!
*This makes for a great cold pasta salad the follow day if you're a fan of leftovers, or picnics.
What's your favourite food to take on picnics? If you're able, I strongly recommend venturing to your garden for a picnic during this lockdown. It feels like a outing, without breaking the rules. A great way to get out of the house, especially if you have children.
I love pasta. You probably love pasta. It's the food of life. If I had to eat one food for the remainder of my life I'd be looking past pizza and potatoes and searching for the glorious pasta. I have so many pasta recipes in my repertoire, it's almost silly. In the Kristin Hannah book 'Summers Island' the characters make a similar recipe to this one, I merely adapted it to suit my pallet.
I N G R E D I E N T S
- Spaghetti (guess the amount you need, if using 1/2 standard sized pack it makes roughly 3-4 portions)
- 1 can artichoke hearts, chopped
- 1 tablespoon capers
- 1 can diced tomatoes (low sodium is preferable)
- 1/2 cup vegetable stock
- 1 small white onion, diced
- 3 cloves crushed garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon red wine (optional)
- Bring a pot of water to the boil.
- In a deep pan, heat up a tablespoon of oil and cook your onion and garlic together until translucent.
- Add a splash of red wine, your herbs&spices, and continue cooking for 1-2 minutes.
- Pour in your can of tomatoes and stock. Bring to a boil.
- Add in your (chopped and drained) artichoke hearts and capers, lower the heat and continue cooking for roughly 15 minutes. The sauce ought to thicken as it shimmers.
- As your sauce thickens, cook your spaghetti to your own personal liking.
- Once both are done, drain the spaghetti making sure not to rinse.
- Combine pasta with sauce and mix well.
- Sprinkle with either Parmesan or nutritional yeast. Enjoy!
What's your favourite pasta dish? Has a book ever inspired you to cook? Let me know!
What I Eat In A Day #2
11/02/2019
It's been a hot minute since I did my first What I Eat In A Day, I guess it just didn't dawn on me. Since living in my own home with my husband, we've been making a lot more meals from scratch so I'm hoping to pick up this series and make it more of a regular thing. In this edition I woke up a little late hence the lack of snacks, though I'm never sure as to whether I ought to include those. What do you think? Let me know! Without further ado, here's what I eat in an average day.
BREAKFAST: For breakfast (after my usual cup of coffee) I had some of my current favourite oatmeal. I know, a cliche but it's just so yummy on a cold morning. This is the Better Oats Maple & Brown Sugar Whole Grain Instant Oatmeal with Flax. It's the first ever pre-flavoured oatmeal that I don't have to add extra sugar (or sweetner) to. A miracle! Using almond milk as my liquid (though roughly 2/3 of the recommended amount, as I prefer a thicker oatmeal), I blast it in the microwave. As a taste perk, I add a banana and a good shake of cinnamon.
LUNCH: This was the day that I assembled my Carrot Hummus Recipe so for lunch I ate what I needed to photograph - the life of a food blogger (I imagine). Carrot hummus, the remainder of a pita turned into the chips pictured, and tons of veggies. Though the portion was light, I knew I'd be eating dinner earlier than usual so it fitted me fine. And was delicious. If you haven't tried this hummus recipe, I urge you to do so. It really is delicious.
DINNER: Dinner time came and that's when God's greatest gift came into play: pasta. Here we had Artichoke and Spinach Mac n Cheese. Though it sounds like something complicated to make from scratch, it is fairly easy. Here's the *recipe I used:
I N G R E D I E N T S:
- 2/3 box medium shell pasta (roughly 3/4 lb)
- 1+1/2 cups grated Parmesan
- 1/2 cup Parmesan, for topping
- 1/2 bag spinach (frozen would work)
- One 14-ounce can artichoke hearts, drained and chopped
- 12 ounces whipped cream cheese
- 1/2 cup mayonnaise
- 1/4 cup almond milk
- 1/4 cup white wine
- 3 crushed garlic cloves
- 1/2 white onion, diced
- 1 tsp Kosher salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
M E T H O D:
- Cook your pasta until VERY al dente, roughly 5 minutes in boiling water (it will cook further in the oven, trust me). Rinse through with cold water and set aside.
- Use a dash of olive oil to a heated frying pan and begin to cook down your onion and garlic (until onion is translucent), add in your spinach and continue cooking until it's wilted down. Feel free to add a splash of water if anything is seeming to stick or brown. Once cooked, set aside.
- Grab a large bowl and add your mayonnaise, almond milk, cream cheese, and white wine. Use your hand blender to incorporate together, or use a whisk. Once combined, add in the pasta, spinach mixture, Parmesan, spices, and artichoke pieces. Mix together with a spoon.
- Add to a 7x11 dish (any size works, just adjust the cooking time to the thickness of your pasta layer).top with your 1/2 cup Parmesan,
- Cook for 25/30 minutes on the middle rack, until the top is crispy.
I served my portion with some leafy salad, red onion, and cucumber. But you can do whatever tickles your fancy.
I finished the evening with some tequila and ice (one of my favourite drinks of choice, anyone else?). Do you find What I Eat In A Day's interesting? Let me know!
*adapted from THIS Damaris Phillips recipe
CARROT HUMMUS | R E C I P E
7/04/2019
My husband's aunt recently offered us some carrot hummus during a visit and it was overly delicious. We instantly asked for the recipe and have made it multiple times since. I adore hummus with a side of some pita chips and veggies, both as a snack and a meal. So I thought in the case of you having similar taste, I'd share the recipe. Thank you to Debbie for sharing with us, and thus me with you.
I N G R E D I E N T S
- 1 lbs boiled carrots (I use an average bag)
- 2 tsp harrisa paste
- 2 tsp white wine vinegar (or apple cider vinegar)
- 2 cloves of garlic, minced
- 2 tsp honey (could substitute to make vegan)
- 1 tsp ground cumin
- 1 tbsp extra virgin olive oil
- Pinch of kosher salt (to taste)
P R E P
Peel and boil your carrots until fork tender.
M E T HO D
Add all your ingredients to a blender, and blend to your desired texture.*
S T O R E T I M E
Keep refrigerated for up to 4 days.
*Alternatively you could use a hand masher and mix well with a fork.
P I T A CH I P S
I N G R E D I E N T S
Preheat your oven to Gas Mark 5/350°F.
M E T H O D
Spread your triangles evenly on a baking tray, bake for 10 minutes, turning the chips after 5 minutes.
P I T A CH I P S
I N G R E D I E N T S
- 1 wholewheat pita bread per person, cut into triangles
- Pinch of kosher salt
Preheat your oven to Gas Mark 5/350°F.
M E T H O D
Spread your triangles evenly on a baking tray, bake for 10 minutes, turning the chips after 5 minutes.
What's your favourite snack that doubles as a light lunch?
Gluten Free Banana Bread | RECIPE
4/07/2019
Being a household who tend to purchase bananas with every big grocery shop, we often have a few over-ripped fellas hanging at the bottom of our fruit bowl. And when we aren't freezing them for future smoothies, I make a loaf of banana bread for either my husband or his mother and aunt. It goes down well, and it's really easy. But his father is gluten-free and is often left out of "please take this banana bread!" situations. When I looked online for gluten-free recipes, it was a black hole of different ingredients, things we'd never have in our food cupboard, and odd quantities with negative comments. So I sorta kinda winged it and after one failed attempt, I came up with this recipe which is the closest tasting to the non-gluten-free version I could make. The only difference being the smell as you mix, but who really stands around sniffing the mixing bowl? .. Well, besides me. Apparently.
I N G R E D I E N T S
2 CUPS GLUTEN FREE FLOUR (I use Bob's Red Mill Gluten-Free Flour)
3/4 CUP BROWN SUGAR
2 TSP BAKING SODA
1/2 CUP UNSALTED BUTTER
2 EGGS
2 + 1/2 LARGE BANANAS or 3 MEDIUM (the darker, the better)
1 TSP CINNAMON
1/2 TSP SALT
P R E P:
Preheat oven to 350F/177C/Gas Mark 4
M E T H O D
STEP ONE: Sift your flour into a large mixing bowl, add in your salt, cinnamon, and baking soda. Give it a mix.
STEP TWO: In a different bowl, cream together your brown sugar and butter.
STEP THREE: Into your butter/sugar mixture, stir in your eggs and pieces of banana. Personally, I add the banana with my (CLEAN!) fingertips so that I can squish it into small chunks as I do. It helps make the finished product moister than I think it does when, say, mashing the banana with a fork. But if it grosses you out, go ahead and roughly slice the bananas beforehand.
STEP FOUR: Combine the wet mixture with the dry, stir until you can no longer see lumps of flour.
STEP FIVE: Bake for 45 minutes. Insert a toothpick into the centre of the loaf, if it comes out entirely clean, remove from oven. If not, leave in for an additional 5 mins.
STEP SIX: Enjoy!
For serving I'd strongly recommend having it with a foamy cup of espresso, but if you tend to find loaf cakes dry, I'd say cover a slice with custard or some yummy chilled ice-cream. For a breakfast option, toast a slice and smoother with creamy peanut butter. If you have a diet (like me) of a 7-year-old cover a slice with a thin amount of cream cheese frosting and indulge.
What your go-to baking item? I'd love to know, and if you'd like a non-gluten-free version of this, just let me know!
We can always afford to add more veggies into our diets, they fuel our body with goodness and often lead to us feeling a little better about ourselves. I think we're all guilty of eating a salad and suddenly feeling like you could compete for America's Next Top Model. Because... logic. These are some easy ways I've found to up my veggie intake. Warning: I may or may not have titled each paragraph with a 'song title'. I create my own amusement.
Cold As Ice
Frozen vegetables. They aren't the best, but they're a super easy and affordable way to add extra veg to your dishes and they help bulk out a meal which in the long run helps out with expenses. I always add frozen corn to fried rice and Shepard's Pie, even if we're having a veggie side. Same with Spaghetti Bologonase, it may not seem logical to find some carrot pieces in your tomato sauce, but it actually doesn't really taste of much and as mentioned above, bulks it out for a low cost.
Blanche It Real Good
If you personally find frozen veggies to hold too much water and make your dishes get sloppy, do what I do and pour out the portion you want into a bowl. Add hot water, strain, and voila. It doesn't seem like it'd do anything spectacular, but I've noticed it does make a huge difference in it's issue of retaining water. I haven't had to drain out unwanted liquid from my pan since doing this.
How To Save A Veggie
If you're a person who hates wasting food so is reluctant to buy fresh produce in fear of it going bad too quickly, look no further than your freezer. Grab yourself one of those large food bags, chop up your soiling veggies and store for emergency meals. The same goes for fruit, freeze and either use for smoothies or simply pop some hot water over the pieces and it'll almost be a self-made fruit salad. (Side-note: As a child did you ever actually like those cheap cans of fruit salad that would act as dessert after a Sunday roast? I only wanted it because of the cherries and the whipped cream my Grandma would insist on topping it with.)
Don't Stop Blendin'
Cold As Ice
Frozen vegetables. They aren't the best, but they're a super easy and affordable way to add extra veg to your dishes and they help bulk out a meal which in the long run helps out with expenses. I always add frozen corn to fried rice and Shepard's Pie, even if we're having a veggie side. Same with Spaghetti Bologonase, it may not seem logical to find some carrot pieces in your tomato sauce, but it actually doesn't really taste of much and as mentioned above, bulks it out for a low cost.
Blanche It Real Good
If you personally find frozen veggies to hold too much water and make your dishes get sloppy, do what I do and pour out the portion you want into a bowl. Add hot water, strain, and voila. It doesn't seem like it'd do anything spectacular, but I've noticed it does make a huge difference in it's issue of retaining water. I haven't had to drain out unwanted liquid from my pan since doing this.
How To Save A Veggie
If you're a person who hates wasting food so is reluctant to buy fresh produce in fear of it going bad too quickly, look no further than your freezer. Grab yourself one of those large food bags, chop up your soiling veggies and store for emergency meals. The same goes for fruit, freeze and either use for smoothies or simply pop some hot water over the pieces and it'll almost be a self-made fruit salad. (Side-note: As a child did you ever actually like those cheap cans of fruit salad that would act as dessert after a Sunday roast? I only wanted it because of the cherries and the whipped cream my Grandma would insist on topping it with.)
All You Need Is Variety
Variety is key when trying to eat a lot of veg. Things like broccoli have a very vivid taste and it can get tiring especially if you don't especially love the taste. Maybe decide to try one new vegetable a fortnight, or just keep rotating at least three to keep your plate interesting.
Variety is key when trying to eat a lot of veg. Things like broccoli have a very vivid taste and it can get tiring especially if you don't especially love the taste. Maybe decide to try one new vegetable a fortnight, or just keep rotating at least three to keep your plate interesting.
Don't Stop Blendin'
Soup is the key to packing a ton of veggies in one dish without you feeling like a rabbit when you sit down for your dinner. There are a million different soup recipes online, so get googling and you're bound to discover one that peeks your interest. My personal favourite is a Veggie and Cannellini Bean soup, click HERE to find the recipe.
Just Can't Get Enough
It's obvious, I know, but making sure that you have at least one vegetable with every meal is a really easy way to introduce more produce into your diet. Of course, if you prefer to have something sweet for breakfast, this won't apply. But I'm personally a fan of having a bagel with either cream cheese or avocado, and I try to load it up with either spinach or some other green. You'd throw some spinach into eggs without a second thought to kick off your day, so why not on a bagel?
Just Can't Get Enough
It's obvious, I know, but making sure that you have at least one vegetable with every meal is a really easy way to introduce more produce into your diet. Of course, if you prefer to have something sweet for breakfast, this won't apply. But I'm personally a fan of having a bagel with either cream cheese or avocado, and I try to load it up with either spinach or some other green. You'd throw some spinach into eggs without a second thought to kick off your day, so why not on a bagel?
What are some ways you include vegetables into your diet? Let me know!
What I Eat In A Day #1
6/10/2018
I think we've all fallen down a "What I Eat In A Day" Youtube rabbit hole at least once within the last year, and as a personal huge fan of seeing what other people choose to put into their bodies, I was all "Hey! Maybe I should do one of those." so skip ahead a few months and here I am, bringing you a somewhat realistic What I Eat In A Day post. Whoop. Before we get started I want to add a quick note to mention that I apologise in advance for the photos that are lacking (see: dinner), I still rely heavily on my phone's camera and that doesn't mesh well with low lightening, so.. yeah. Sorry! Also all the ingredients mentioned are portioned to one serving, so you may want to double, triple or quadruple the written amount if you're feeding more than yourself. Enjoy!
Breakfast: Instagram
Okay, I'm not literally eating Instagram but I think egg and avocado bagels are now an Instagram staple. I think every blogger has uploaded a variation of this meal. I'm usually not a lover of eggs, but alas, some days you just have a craving and this was one of those days. To go alongside breakfast me and my husband shared some premixed protein iced coffee that we got on offer. I can't remember the exact brand, but it was surprisingly good.
What you need: Everything Bagels
1 Egg
1/2 Avocado
Salt + Pepper
Optional: Dried Chopped Onions
Tabasco
How to: Start cooking your scrambled eggs as your bagel toasts.
(Many people I know cook their eggs in the microwave but I much prefer scrambling them in a pan with a bit of oil or butter to get a little crispyness going. But if you aren't bothered and appreciate the fluffiness that the microwave method gives, scramble your egg with a little bit of milk in a bowl and cook in the microwave for roughly 4 minutes, stirring along the way.)
Mash up your avocado in the skin and then plonk (yes, that is a scientific term) it on one side of your now golden bagel, proceed to do the same with your eggs on the other half.
Top the green side with pepper, salt, and dried onion. Trust me, it makes a huge difference. If you're feeling crazy, put some Tabasco on your eggs and get ready for a flavor explosion.
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Lunch: Hummus Pasta
This is one of my go-to speedy lunches if I'm busy but wanting something fulfilling. Though you can use your standard pasta, I favour using tri-color rotini or lentil pasta, there's no particular reason behind this other than my personal preference. The thing I love about this is how versatile it is. You can easily switch things up by changing the veggies, or hummus flavour. If you aren't veggie, you could mix in some chicken or whatnot. If you want a heartier variation, you could add mushrooms and broccoli.
What you need: Pasta (Barilla Tri-Color Rotini was my choice today)
Hummus
Plum Tomatoes
Spinach
How To: Cook up your pasta to your own liking. Drain. Transfer to bowl and mix in a hearty scoop of hummus, cut your tomatoes in half, add them and a good handful of spinach to your bowl. Enjoy!
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Dinner: Courgette, Mushroom and Caramelised Onion on Ciabatta with Marinara Sauce
And this humans, may be the most unattractive photo of food I have ever taken or seen, those nighttime lights just don't work well with my camera. At all. (Oh and I apologise for that Wish-like title. So many words.) But I promise you, this sandwich is as delicious as it is indulgent! I believe it's a variation of a recipe I stole from Lea Michele, but don't hold me to that. As with all of these meal ideas, you can make this as simple or as fancy as you want. This is just my chosen method. Also this is one that can be a little tricky to time correctly, but I usually do the recipe in the exact order I'm writing it down and it takes no longer than 20-25 minutes.
You'll need: Any kind of mushrooms you want, chopped
Ciabatta
1/4 courgette, chopped
Cream Cheese
Marinara Sauce (however much you want)
Optional: 1/3 Onion
1 Tablespoon Brown Sugar
How to: For the onions: Heat up a little oil in a frying pan, add your onions and 1 teaspoon of brown sugar. Mix together and let it cook on a low heat until your onions became translucent and have an almost sticky appearance.
Put your pan on a low heat. Mix your mushroom and courgette with any herbs that strike your fancy, I personally use a mix of Italian herbs, red pepper flakes, and steak seasoning (odd but works). Spray your now heated pan with some oil spray before adding in your veggies, let them cook through to your own satisfaction. (usually 10-15 minutes)
In a pan or the microwave, heat up your marinara sauce and slather your bread in a decent amount of cream cheese, though optional, I highly recommend the spread as it gives the entire sandwich a creamy element.
And now it's time to pile your bread with all three elements and enjoy.
And there we have it, my first What I Eat In A Day. It may not be the most fancy or adventurous but these are some of my trusty fallback meals that never steer me wrong. Would you try any of these, or do you make something similar? Let me know!
And this humans, may be the most unattractive photo of food I have ever taken or seen, those nighttime lights just don't work well with my camera. At all. (Oh and I apologise for that Wish-like title. So many words.) But I promise you, this sandwich is as delicious as it is indulgent! I believe it's a variation of a recipe I stole from Lea Michele, but don't hold me to that. As with all of these meal ideas, you can make this as simple or as fancy as you want. This is just my chosen method. Also this is one that can be a little tricky to time correctly, but I usually do the recipe in the exact order I'm writing it down and it takes no longer than 20-25 minutes.
You'll need: Any kind of mushrooms you want, chopped
Ciabatta
1/4 courgette, chopped
Cream Cheese
Marinara Sauce (however much you want)
Optional: 1/3 Onion
1 Tablespoon Brown Sugar
How to: For the onions: Heat up a little oil in a frying pan, add your onions and 1 teaspoon of brown sugar. Mix together and let it cook on a low heat until your onions became translucent and have an almost sticky appearance.
Put your pan on a low heat. Mix your mushroom and courgette with any herbs that strike your fancy, I personally use a mix of Italian herbs, red pepper flakes, and steak seasoning (odd but works). Spray your now heated pan with some oil spray before adding in your veggies, let them cook through to your own satisfaction. (usually 10-15 minutes)
In a pan or the microwave, heat up your marinara sauce and slather your bread in a decent amount of cream cheese, though optional, I highly recommend the spread as it gives the entire sandwich a creamy element.
And now it's time to pile your bread with all three elements and enjoy.
And there we have it, my first What I Eat In A Day. It may not be the most fancy or adventurous but these are some of my trusty fallback meals that never steer me wrong. Would you try any of these, or do you make something similar? Let me know!
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