Today I want to share with you a little tip that will help you keep sandwiches closed on the go, will make them easier to eat and there will be less mess! Am I promising too much? Not at all!
We all make sandwiches at some point in our life. Whether is office or school lunch, a weekend picnic, to eat in the train…. sandwiches, pita bread pockets, wraps, baguettes… food sandwiched between an edible top and bottom, is usually our go-to-food to eat “on the go”.
I tend to get a bit creative when I am making sandwiches. I mean, just because I am eating a sandwich it doesn’t mean that it has to be plain and boring, right? The problem is that the more ingredients you put in, the harder will be to keep it closed.
The boys used to come home from school frustrated because their sandwiches were very messy by lunch time. From all the rattling inside the lunch box, the sandwich was pretty much deconstructed by the time they went to eat it making it difficult to pick them up or do anything with it.
In order to keep all your ingredients inside the sandwich and avoid mess is to wrap it in cling film or tin foil. That will certainly keep your sandwich neat. But, if you are like me and you are not a great fan of cling film, and/or you have run out of it, and/or if you like reusing your containers, there is a very simple solution for you.
NO MORE MESSY SANDWICHES – HOW TO
- Make your sandwich. Put all the ingredients you want in it. Yes, as many as you want
- Cut your sandwich in half if required.
- Get a sheet of kitchen paper and cut 2 strips from it. The width of the strip will depend on how big your sandwich is. The bigger the sandwich, the thicker the kitchen roll strip should be.
- Fold the strips lengthwise to make them more resistant.
- Wrap the folded kitchen paper strip around your sandwich.
- Secure with some tape.
- Ta dah!
- Repeat procedure for other sandwiches.
This tip works perfectly well with baguettes, wraps, burritos, pita bread… anything that needs to be contained, some kitchen roll and tape will contain it! So no more messy sandwiches, lunch boxes or picnics, just wrap it and enjoy it!
Will you try it?
Happy Friday lovely people!
Have an amazing weekend
As the summer holidays approach, I tend to look for recipes for food on the go.
We spend very little time at home during the summer holidays. We spend so much time at home during the year confined by timetables, extra curriculum activities, bad weather… that once the bell for the summer holidays rings, we need to break free and spend as much time outdoors as possible. We are either visiting people, going to the beach, looking for adventures in the forest, spending time in the playground… anything not to be at home.
Food on the go can get a bit repetitive so I am testing few new recipes with the boys to try this summer. These empanadas are ideal to bring to any picnic or to enjoy at home.
BACON AND MUSHROOMS EMPANADAS
1 roll of short crust pastry (or you can make your own pastry)
1 packet of dry cured rashers
200 grm of mushrooms
200 grm creme cheese
2 cloves of garlic
juice of 1/2 lemon
Put a large frying pan on a medium hob with no oil. Remove the large pieces of fat from the rashers and chop the rest in small pieces. Add them to the pan and let it cook for few minutes until bacon is cooked. Crush the 2 garlic cloves and add them to the bacon together with the chopped mushrooms and thyme. Lower the heat and keep cooking for further 5 minutes and add the juice of half a lemon, stir and add the creme cheese. Season with a tiny bit of salt (the rashers are quite salty) and plenty of pepper. Mix it all thoroughly and take it off the heat. Let it cool.
Turn the oven to 200 C (or as directed in the packaging) and take the pastry out f the fridge for at least 10 minutes to allow it to rest at room temperature. After 10 minutes, cut the pastry in your desired shape and fill the empanadas with the bacon and mushroom mix.
Use egg wash around the borders of the pastry to stick together the top and bottom of the empanada so the juices will not escape when they are cooking in the oven. Paint the top of the empanadas with egg wash and put in the middle shelf in the oven for 15 minutes or until they are lovely and brown. Take them out and let them rest for 5 minutes.
At this point you can either serve them to your family with some salad for lunch, or put them in a container to take with you in your adventures. What will it be?
Have an amazing day.