On a recent trip to Italy I had a sandwich that was so delicious and looked so easy to make that I made a mental note to replicate once back home. Here goes:
- 4/6 slices of lightly toasted brown bread
- one aubergine cut in thin slices and seasoned with salt and pepper
- some frying/grilling oil
- brie cheese, cut in thin slices
- pancetta or ham
Fry the thin slices of aubergine until golden brown on each side.
On a bed of rucola spread two buttered toasted slices of bread and cover with pancetta/ham, brie and the freshly grilled or fried aubergine slices. The latter will nicely soften the cheese.
Asparagus is healthy and easy to cook, but also easy to get wrong. The following takes literally 5 minutes to prepare and is ideal as a starter or even a snack.
You will need:
- 400-500g asparagus
- generous amount of olive oil
- 1 heaped tsp sea salt
- 2 gloves garlic, finely chopped
- bunch of fresh Melissa/lemon balm leaves
- ground black pepper
- balsamic vinegar
In a small bowl mix the oil, chopped Melissa, garlic, salt and black pepper. Arrange the asparagus on a sheet of baking paper on a tray and cover with the oil mixture. Spray or sprinkle some balsamic vinegar.
Bake at 220oC for around 20 minutes or until the asparagus is done and slightly golden.
If lemon balm is not available, use some lemon juice instead.