Sandwich and Casserole Recipes
Boneless Chicken – 200gm
Garlic (chopped) – 1 teaspoon
Salt – to taste
Cream – 1/2 cup
Black pepper (crushed) – 1/2 teaspoon
Carrot (chopped) – 1/2 cup
Spring onion (chopped) – 1/2 cup
Bread slice – 10 nos
Butter – to spread over the bread slices
Add 2 cups of water, chicken pieces, salt and chopped garlic and boil the chicken till it cooked
Drain the cooked chicken and keep it aside. Now, beat cream, add black pepper and mix well.
Now, add the chicken to the cream mixture with a fork. Stir the mixture for around 2-3 minutes to
mix well altogether.
Add the chopped carrot and spring onion to the chicken mixture.
Now, lightly toast the bread slices on pan or toaster, apply butter or margarine on both sides, put 2
tablespoons of the chicken mixture on one toasted slice, and cover with another.
Cut the sandwiches diagonally and serve.
Capsicum Toast Sandwich
Bread slices – 8 to 10 nos
Onion (finely chopped) – 2 tablespoons
Tomato (chopped) – 3 tablespoons
Capsicum (finely chopped) – ¼ cup
Garlic paste – 1 teaspoon
Cheese (grated) – ½ cup
Black pepper powder – ¼ teaspoon
Dry oregano – 1 teaspoon
Dry corriander leaves – 1 teaspoon
Salt and Butter – As much as required
Add finely chopped onions and tomatoes and chopped capsicum into a bowl. To this add grated
cheese. Add the seasonings, black pepper powder, dry oregano, coriander leaves and mix everything
after adding desired amount of salt.
On the bread slices, spread butter. Paste the capsicum – tomato filling on half of the slices and put
the other slice above.
Grill or toast the sandwiches in an electric grill or on toaster till golden and crisp.
Put some butter on top the sandwiches and serve.
Spinach – 1kg
Butter – 3 tablespoons
Onion (grated) – 3 tablespoons
Mushroom (chopped) – ½ kg
Maida – 3 tablespoons
Common salt – 1 teaspoon
Pepper – 1/4 teaspoon
Nutmeg powder – 1/4 teaspoon
Light cream – 2 cups
Cheese (grated) – 4 tablespoons
Preheat oven to 325 degrees. Wash and drain spinach well and chop coarsely. Melt butter in a
saucepan, saute onion and mushrooms for 5 minutes. Blend Maida, salt, pepper and nutmeg.
Gradually add cream, stirring steadily to boiling and cook over low heat for around 5 minutes.
Arrange layers of spinach and sauce in a buttered casserole ending with sauce. Sprinkle with cheese
and place in a shallow pan of hot water. Bake for around 45 minutes.
Broccoli florets – 5 cups
Olive oil – 1 tablespoon
Small onion (thinly sliced) – 1
Cloves and garlic (minced) – 3 each
Mushroom (sliced) – 1 cup
Red pepper (crushed) – 1/4 teaspoon
Butter (unsalted) – 3 tablespoons
Maida – 2 tablespoons
Milk – 1 ¼ cups
Mustard – 1 teaspoon
Bread crumbs – 1/4 cup
Cheese (grated) – 2 tablespoons
Salt – as much as needed
Pepper – as much as needed
Preheat oven to 180 C. Greese a baking dish with cooking spray. Bring a pot of salted water to a boil.
Add broccoli, cook for 4 minutes and rinse it with cold water after draining. Dry it and transfer to
Warm oil in a skillet over medium heat. Sauté onion for around 3 minutes.
Add garlic and mushrooms to this and sauté for 2 minutes. Increasing the temperature to high, sauté
for 3 minutes. Add to baking dish and season mixture with salt, pepper and red pepper.
Return to medium heat. Melt 2 tablespoon butter and then add Maida. Cook, stirring, until smooth,
Whisk in milk and bring to a boil. Whisk for 5 minutes, until thickened. Add mustard and add salt and
pepper. Drizzle over broccoli mixture by spreading
Melt remaining 1 tablespoon butter. Combine bread crumbs and cheese. Stir in melted butter.
Sprinkle mixture over casserole. Bake for 30 to 35 minutes, until bubbly and golden brown. Keep for
5 minutes and serve.
Pic Courtesy: google/ images are subject to copyright