Luncheon Meat and Cheese Slices
For 4 portions
1 can of luncheon meat
2 pieces of cheese slices
2 tomatoes
Parsley
1. Cut luncheon meat into 4 thick slices and half them.
2. Cut the square cheese slices into two.
3. Prepare a non-stick pan over a low fire,
4. Sandwich each piece of the cheese slices between 2 pieces of the luncheon meat. Place them on the hot pan.
5. Cook it slowly until the cheese starts to melt.
Turn over carefully and cook the other side through.
6. Place on a large plate and garnish with tomato wedges and a sprig of parsley.
Crispy Potato Cakes
Makes 12
1/2 kg potatoes
1 medium- sized onion
1 level teaspoon salt
1/4 level teaspoon mixed dried herbs
2 rounded tablespoon self-raising flour
Oil for shallow frying
1. Peel potatoes and onion;coarsely grate into a bowl. Squeeze out any excess water.
2. Add salt and mixed herbs; mix well. Stir in flour.
3. Take a rounded tablespoon of mixture and press between hands to make a thin flat cake.
Repeat to make another 11 more. Heat some oil in a large frying pan. Place half of the cakes
in pan; press surfaces to level.
4. Fry slowly for 5 minutes on each side, until cakes are golden brown.
Drain on grease paper; serve hot with the Luncheon meat and Cheese Slices.
Winter Salad
For 6 to 8 portions
1 tablespoon lemon juice
1 large apple
250g white cabbage
2 sticks of celery
1 large carrot
100g seedless raisins
50g to 100g walnut pieces or other nuts preferred
2 rounded tablespoons thick, mild mayonnaise
1. Place lemon juice in a large bowl.
Peel apple and coarsely grate into bowl;stir, to coat in lemon juice.
2. Wash cabbage and celery; shred finely on a grater or with a knife. Peel carrot
and grate finely. Chop raisins, break walnut pieces, if large.
3. Place prepared ingredients in the bowl and stir in mayonnaise and some salt, to taste.
Mix well and pile into a salad bowl , to serve.
Serve with Luncheon Meat and Cheese slices , and Crispy Potato Cakes.
For 4 portions
1 can of luncheon meat
2 pieces of cheese slices
2 tomatoes
Parsley
1. Cut luncheon meat into 4 thick slices and half them.
2. Cut the square cheese slices into two.
3. Prepare a non-stick pan over a low fire,
4. Sandwich each piece of the cheese slices between 2 pieces of the luncheon meat. Place them on the hot pan.
5. Cook it slowly until the cheese starts to melt.
Turn over carefully and cook the other side through.
6. Place on a large plate and garnish with tomato wedges and a sprig of parsley.
Crispy Potato Cakes
Makes 12
1/2 kg potatoes
1 medium- sized onion
1 level teaspoon salt
1/4 level teaspoon mixed dried herbs
2 rounded tablespoon self-raising flour
Oil for shallow frying
1. Peel potatoes and onion;coarsely grate into a bowl. Squeeze out any excess water.
2. Add salt and mixed herbs; mix well. Stir in flour.
3. Take a rounded tablespoon of mixture and press between hands to make a thin flat cake.
Repeat to make another 11 more. Heat some oil in a large frying pan. Place half of the cakes
in pan; press surfaces to level.
4. Fry slowly for 5 minutes on each side, until cakes are golden brown.
Drain on grease paper; serve hot with the Luncheon meat and Cheese Slices.
Winter Salad
For 6 to 8 portions
1 tablespoon lemon juice
1 large apple
250g white cabbage
2 sticks of celery
1 large carrot
100g seedless raisins
50g to 100g walnut pieces or other nuts preferred
2 rounded tablespoons thick, mild mayonnaise
1. Place lemon juice in a large bowl.
Peel apple and coarsely grate into bowl;stir, to coat in lemon juice.
2. Wash cabbage and celery; shred finely on a grater or with a knife. Peel carrot
and grate finely. Chop raisins, break walnut pieces, if large.
3. Place prepared ingredients in the bowl and stir in mayonnaise and some salt, to taste.
Mix well and pile into a salad bowl , to serve.
Serve with Luncheon Meat and Cheese slices , and Crispy Potato Cakes.
No comments:
Post a Comment