Cheese, onion and tomato salsa sandwich
by Loethe Olthuis for 2 persons Ingredients 4 tbsp olive oil (+ extra for greasing) 3 large onions, peeled, in rings (or approx. 300 g ready-made onion rings) 2 tsp dried thyme 6 hearty whole-wheat sandwiches (or brown casino bread) approx. 120 g extra mature (farmhouse) cheese, sliced/sliced 200 g cherry tomatoes, halved 1 tsp sugar 1 tbsp balsamic or other mild vinegar (tabasco or chilli powder) Preparation of the sandwich Heat 2 tablespoons of olive oil in a non-stick frying pan and fry the onion rings with a pinch of salt and the thyme for 5 to 6 minutes on low to medium heat until brown and soft. Turn off the heat. Top 3 slices of bread with the cheese and spread the onion rings on top. Cover with the other slices of bread and press down firmly, making sure no cheese sticks out. If necessary, grease the frying pan with some extra olive oil and reheat on low heat. Fry the sandwiches over low to medium heat until brown and crispy on both sides, place a lid on the pan if necessary. Meanwhile, heat 2 tablespoons of olive oil in a wok. Stir-fry the cherry tomatoes with a pinch of salt, the sugar, vinegar and possibly a few drops of Tabasco or a little chilli powder for 1 to 2 minutes over high heat, until the tomatoes are soft and have released some liquid. Turn off the heat. Cut the sandwiches in half diagonally and divide between plates. Spoon some tomato salsa on each plate. Optionally, serve with a green salad. You can vary endlessly with cheeses, including foreign cheeses like camembert or emmental. Tomato ketchup is tasty, but this quick tomato salsa is even tastier and, along with the onion, you get quite a few vegetables in. And also try the delectable vegan version: replace the cheese with peanut butter and the vinegar and sugar with soy sauce manis. Any personal flavour additions, from banana to paprika to sambal, are of course welcome.
Potato pastry with mushrooms
Ingredients • 1 tablespoon of olive oil • 1 small egg • 1 large potato (approx. 200 g) • thyme to taste • ½ shallot • 75 grams of mixed mushrooms • chives or (rocket) lettuce Materials • 4 ovenproof dishes, piece of baking paper Preparation 1. Preheat the oven to 200 °C. Cut 4 strips out of baking paper and place them in the dishes. Grease the dishes with the baking paper using a little oil. 2. Beat the egg. 3. Peel the potato and grate it with a fine grater or in the food processor. Mix in 2 tablespoons of the beaten egg, some pepper and thyme. 4. Divide the potato between the 4 ramekins, pressing it down to a height of approx. 1 cm to create ramekins. Bake the ramekins in the hot oven for 15 minutes until done and crispy. 5. Finely chop half the shallot. Clean the mushrooms and cut them into pieces. 6. Gently fry the shallot in the remaining oil. Briefly fry the mushrooms with the shallot. Season with pepper and thyme. Remove the pan from the heat. 7. Mix the rest of the egg into the mushrooms. Spoon this into the 4 potato dishes. 8. Bake the patties in the middle of the oven for approx. 15 minutes. Place them on plates and garnish with some chives or lettuce. . RECIPE | Feel Good Bowl
Cheese, onion and tomato
salsa sandwich
by Loethe Olthuis for 2 persons Ingredients 4 tbsp olive oil (+ extra for greasing) 3 large onions, peeled, in rings (or approx. 300 g ready-made onion rings) 2 tsp dried thyme 6 hearty whole-wheat sandwiches (or brown casino bread) approx. 120 g extra mature (farmhouse) cheese, sliced/sliced 200 g cherry tomatoes, halved 1 tsp sugar 1 tbsp balsamic or other mild vinegar (tabasco or chilli powder) Preparation of the sandwich Heat 2 tablespoons of olive oil in a non-stick frying pan and fry the onion rings with a pinch of salt and the thyme for 5 to 6 minutes on low to medium heat until brown and soft. Turn off the heat. Top 3 slices of bread with the cheese and spread the onion rings on top. Cover with the other slices of bread and press down firmly, making sure no cheese sticks out. If necessary, grease the frying pan with some extra olive oil and reheat on low heat. Fry the sandwiches over low to medium heat until brown and crispy on both sides, place a lid on the pan if necessary. Meanwhile, heat 2 tablespoons of olive oil in a wok. Stir-fry the cherry tomatoes with a pinch of salt, the sugar, vinegar and possibly a few drops of Tabasco or a little chilli powder for 1 to 2 minutes over high heat, until the tomatoes are soft and have released some liquid. Turn off the heat. Cut the sandwiches in half diagonally and divide between plates. Spoon some tomato salsa on each plate. Optionally, serve with a green salad. You can vary endlessly with cheeses, including foreign cheeses like camembert or emmental. Tomato ketchup is tasty, but this quick tomato salsa is even tastier and, along with the onion, you get quite a few vegetables in. And also try the delectable vegan version: replace the cheese with peanut butter and the vinegar and sugar with soy sauce manis. Any personal flavour additions, from banana to paprika to sambal, are of course welcome.
Potato pastry with
mushrooms
Ingredients • 1 tablespoon of olive oil • 1 small egg • 1 large potato (approx. 200 g) • thyme to taste • ½ shallot • 75 grams of mixed mushrooms • chives or (rocket) lettuce Materials • 4 ovenproof dishes, piece of baking paper Preparation 1. Preheat the oven to 200 °C. Cut 4 strips out of baking paper and place them in the dishes. Grease the dishes with the baking paper using a little oil. 2. Beat the egg. 3. Peel the potato and grate it with a fine grater or in the food processor. Mix in 2 tablespoons of the beaten egg, some pepper and thyme. 4. Divide the potato between the 4 ramekins, pressing it down to a height of approx. 1 cm to create ramekins. Bake the ramekins in the hot oven for 15 minutes until done and crispy. 5. Finely chop half the shallot. Clean the mushrooms and cut them into pieces. 6. Gently fry the shallot in the remaining oil. Briefly fry the mushrooms with the shallot. Season with pepper and thyme. Remove the pan from the heat. 7. Mix the rest of the egg into the mushrooms. Spoon this into the 4 potato dishes. 8. Bake the patties in the middle of the oven for approx. 15 minutes. Place them on plates and garnish with some chives or lettuce. . RECIPE | Feel Good Bowl
