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Mamie's egg sandwich rolls

eggrollspinThose Christmas Egg Sandwich Rolls are specially made for christmas and highly appreciated by the little ones. A fluffy, tasty and fun bite to make the kids wait patiently for unwrapping their gifts. This christmas egg sandwich is close to my heart, it’s my grandma’s recipe, and clearly she taught us how to make them. Since I can remember those sandwiches were part of the christmas feast (buffet Mamie's egg sandwich rollsstyle) at home. In my early teenagehood my grandma showed me how to make them and since then, the tradition is still going on strong. Every year, on the morning of the 24th of december I make those egg sandwich rolls and eat the leftovers for breakfast, although now my grandma sadly isn’t helping me with it anymore… but soon enough, like she asked me to, I’ll teach the new generation all about it.  Today I’ll make a big exception for my blog to reproduce them ahead of time, “pardon Mamie“, because usually it’s a sacred “christmas only” dish.

 

Let’s face it, egg sandwiches are a favorite for the kids, it’s a guaranteed success every single time. In my family as I said earlier, we have a “finger buffet”on the 24th of december, so this way we can spend the night eating a bite here and there, waiting for the big gift unwrapping event. Nowadays it’s easy to wait the entire night with my mom’s delicious buffet before jumping into the gifts, but earlier, as a kid it use to be agony, I remember looking at everyone eating slowly bite by bite and talking while all those beautiful wrapped packages were just there waiting to get ripped open. Luckily, I had those egg sandwiches rolls, they helped me keep calm and composed while trying to figure out which of those shiny gifts under the christmas tree were mine.

Mamie's egg sandwich rolls

The technique

I have to explain a bit of the technique here. It’s well explained in the instruction below, but I would like to add a few details. First, sometimes the bread can we a tad dry, this is bad new then so if it’s the case make a few cut in the plastic bag containing them and enroll a moist kitchen towel around it for about an hour. Because if the bread breaks… no rolls are possible. Second; the spices. My grandma didn’t use any except salt and pepper… but I like the curry powder in the egg mix, it gives it a welcomed “je ne sais quoi” and a deeper yellow color. As for the sweet paprika on top it’s mainly decorative but also gives a nice extra flavor to the eggs. The parsley, another touch of mine, because since I’m living in Spain, it just goes in about every dish here and gives a fresh side to every dishes. So… of course, those three spices can be forgotten. Third, roll the sandwiches on a clean moist towel firmly and than wrap the sandwiched also tight so the sandwich as a nice round cylinder form and hold great in the end. Here are a few steps in pictures.

 

 

If you want the kids to keep calm and composed until the big gift opening moment, those christmas egg sandwich rolls are the way to go.  Those rolls also makes a great activity and family bonding moment on christmas eve morning. Just like it did for me and my grandma.

So let’s roll those sandwiches!

 


Christmas Egg Sandwich Rolls

Makes 20 portions | Preparation: 30 minutes | Difficulty: easy

Ingredients
  • 4 eMamie's egg sandwich rolls (12).jpgxtra long breads
  • 15 eggs
  • 6 tbsp of mayonnaise
  • 1 can of sweet mini pickles
  • 1 spring onion
  • 1 tsp of curry powder *optional 
  • few parsley leaves *optional
  • salted butter (soft to spread)
  • few bell pepper slices
  • sweet paprika *optional
  • salt and pepper
Direction
  1. Start by cooking the eggs in simmering water for 10 minutes
  2. Blend the onion, 6 to 8 mini pickles, parsley together until finely chopped
  3. Get rid of the shell from the eggs
  4. Add the eggs, the blended mix, the curry powder, 2 tbsp of pickle juice and the mayonnaise to a large plate and mash until creamy (I’ve started with a potato peeler than a fork)
  5. Add the salt and pepper to taste
  6. On a clean, moist towel add the bread
  7. Spread the room temperature butter on the bread *optional
  8. Add a layer of the egg mixture all over the sandwich bread (fine)
  9. In the closest extremity add one slice of bell pepper and 2 sweet pickles on the border of the bread
  10. With the help from the moist towel roll up firmly but gentle the roll sandwich into a big cylinder
  11. Wrap firmly each rolls into a plastic wrap and reserve in the fridge for a minimum of one hour
  12. When ready to serve, take off the plastic wrap, sprinkle a little sweet paprika on the top of the rolls, cut the both uneven sides of the rolls first, (let the kiddos eat them) and cut each rolls into 5 pieces (excluding the end part)
  13. Serve

 

Enjoy!

Mamie's egg sandwich rolls

Cauliflower curry couscousCauliflower curry couscous is a great side dish, without actual couscous in it. This recipe is all cauliflower and perfect for low carb diet seekers. This white veggie replace couscous, bulgur, rice to perfection without being packed with carbohydrates, it represents 1/10 of white rice carb amount. I’m on this journey to lower my carb intake, I’ve been researching the internet for some nice recipes and tricks to help out. The internet is filled rice, bread, pasta,etc. alternatives and that cauliflower couscous was one of them. I was a bit sceptic at first, but I was more than pleasantly surprised at my first bite. So… if you are looking to cut down on carbs, this is a great way to do so.caulicouscouspin

Cauliflower curry couscousI had a simple curry powder and garam masala powder to the couscous to give it an indian flare, inspired by the main dish of the day which was grilled tandoori skewers. Cauliflower is a great alternative to many of those filled with carbohydrates like bread, rice, couscous and much more. In the coming weeks, I’ll be making a bunch of tests with it, and other low carb alternatives, so stay-tuned if you are thinking about lowering your carb intake.

Let’s make this healthy, low carb side dish!

 


Indian flavored Cauliflower Couscous

Makes about 4 to 6 portions

Ingredients
  • 1 cauliflower
  • 1 tbsp of curry powder
  • 1 tsp of garam masala powder *optional for extra spice
  • 2 scallions finely chopped
  • 3 tbsp of butter 
  • salt and pepper
Directions
  1. Cut the cauliflower into big florets
  2. Add to a blender and blend until it becomes a couscous texture
  3. In a big pan, bring to medium-high heat, add the butter
  4. Add the cauliflower couscous in the pan with the spices, salt and pepper
  5. Mix, and cook for 3 minutes until slightly colored
  6. Top with some scallions and serve

Enjoy!

Cauliflower curry couscous

Indian popcorn

Curry powder popcorn is a great way to heat up a bit your popcorn. If you are one of those soft curry lovers, or for a nice Bollywood movie… try those popcorns! You’ll love it.

Indian popcornSince I’ve started doing that a few years back, it became the only way I eat popcorn. There is a little butter in it and salt, as in the traditional popcorn. The only difference is a little of that curry powder, which is a dry mix of ginger, turmeric, fennel seed, cardamom, cloves, etc. some spicier than others. This way you can add just a little butter and the amount of curry powder you’d like. I use just a little butter, since to make it healthier.

Since it’s not a really complex dish but tasty one here is the short and sweet recipe.


Curry powder popcorn

Makes 2 portions

Ingredients
  • 50g corn seed
  • 1 tbsp butter
  • 1 tsp of oil
  • 1 tbsp of curry powder (or to your taste)
  • salt
Directions
  1. Add the oil and corn to a cold medium pot
  2. Start the heat, med-high heat
  3. Turn constantly the grains until it start popping up (2-3 minutes)
  4. Cover the pot once the popping starts, and shake once every 5 sec (so that no popcorn get burned)
  5. In a small pot add the butter, and melt into the microwave (10 seconds)
  6. When the popcorn stopped popping, add the melted butter, curry powder, salt
  7. Shake and serve

Serve with a good movie. Enjoy!

Indian popcorn

Curry chicken sandwich

This sandwich is an upgrade from my favorite childhood sandwich. The traditional version is made with lots of mayonnaise, this version has barely any. The secret is: a good pickle juice, curry powder and a bit of mayo. Everyone have those leftovers of chicken once in awhile, well this is how you want to use those leftovers for!

Curry chicken sandwichBack in my high school time, I had a friend which would always get lunch from home, and I had a card for cafeteria food. Each time she would get her mom’s famous chicken sandwich I would bargain with her to exchange it with one of my meals + an extra dessert and drink… I was such a fan of her mom’s sandwich, it became a automatism, each time she would get it… she would right away exchange it with me at lunch time. That was pretty much every month or so. I loved it so much! So with the years… and a little excess of weight… I’ve created a healthier version of it.

Here it is!


Curry Chicken Sandwich

Makes 2 sandwiches

Ingredients
  • yCurry chicken sandwichour leftovers of chicken (equals here about 1 chicken breasts)
  • a few chives, or little shallots
  • 1 tbsp of pickle juice
  • 1 tsp mayo
  • 1 big dill marinated pickle
  • 1 tsp curry powder
  • lettuce
  • tomato slices
  • bread of your choice
Directions
  1. Blend in a mixer the chicken, pickle, mayo, curry, salt and pepper and a bit of pickle juice until smooth
  2. Add more pickle juice or mayonnaise if it’s too thick
  3. Assemble your sandwich and voilà (shortest directions ever)

Serve with a nice sugar free lemonade (or sparkling water and 5 slices of limes) Enjoy!Sugar free Lemonade

Coconut chicken

Feeling like a fresh, light, summer meal? Get those rice noodles out and let’s make a simple wok dish. The coconut chicken recipe is really similar to a yellow curry sauce, but this one is for lazy people, you can use weather the yellow curry paste but I simply used the curry powder. That powder is actually a British invention to reproduce the orient flavours. The powder usually contains curcuma, ginger, turmeric, coriander, fenugreek, pepper, cardaCoconut chickenmom etc. It a mix of at those asian flavours in one pot, some powders are spicier than others, the ingredients tends to change depending of the company. I use this curry powder on popcorn, with butter, it’s delicious!
Coconut meat constipate while the coconut water is a natural laxative, how perfect is that? A perfect balance within a single coconut. In the recipe, coconut milk is used, but it could be switched to coconut cream, to make it fatter,tastier and smoother.

Oh! and if you like what you see, don’t be shy to follow me on Yummly, or other nice food sharing networks to see my future recipes and more.

 


Coconut chicken noodles

Makes 2 portions

IngredientsCoconut chicken
  • 250g rice vermicelli noodles
  • 1 can of coconut milk
  • 2tbs curry powder
  • 2 chicken breast in small cubes
  • 1 red bell pepper
  • 1 onion
  • 3 kaffir (makrut) limes leaves *optional
  • 3tbs fish sauce, or salt
  • 2tbs coconut oil, or peanut, vegetable oil.
  • 1tbs sesame oil
Toppings
  • lime
  • 1 peeled carrot
  • black sesame seeds
  • basil or coriander leaves
Directions
  1. Cut your chicken into little cubes and add 1 tbs of fish sauce to marinate a few minutes
  2. Add a pot of water to boil for the noodles
  3. Cook the glass noodles, only 2 minutes, keep the hot water to regenerate the noodles later
  4. Take out the noodles, drain, and rinse in cold water (gives them that nice texture)
  5. Add the sesame oil to the noodles, mix a bit and reserve
  6. Cut all the vegetables, peel a full carrot
  7. In a hot wok, or a big sauté pan, add the coconut oil
  8. Add the chicken and sauté it until light brown
  9. Add the pepper, onion, curry powder, kaffir lime leaves and coconut milk, reduce for a few minutes (about 3 minutes to high heat)
  10. When the sauce consistency is thick, add the fish sauce so salt up your dish, if no fish sauce use simply salt or soy sauce
  11. In the hot water pot from the precooked noodles, add the noodle a few second again to warm them up
  12. Serve the chicken, sauce on top of the noodles, add the peeled carrot slices, black sesame seeds and basil on top.

Serve with a piece of lime on the side and chopsticks. Enjoy!