1、Hot-smoked salmon & avocado club sandwiches
These stylish sandwiches will serve you well for elegant entertaining. Ready In: 25 minutes Serves: Makes about 23 triangles Ingredients: 2 large, perfectly ripe avocados (in mint condition with no brown spots) 1 Tbsp lemon juice 1 loaf each fresh white and wholemeal sandwich bread 2 cups micro watercress, or very young watercress, picked over mayonnaise, preferably homemade 200g hot-smoked salmon, skinned and drained 2 Tbsp snipped chives Method: Put the avocado flesh in a bowl and mash with a potato masher, adding the lemon juice, and salt and pepper to taste. Spread the avocado over one-third of the slices of white bread. Put on a layer of watercress. Spread one-third of the brown bread slices with mayonnaise and put this on top of the first layer of sandwiches, mayonnaise facing down. Next, put on more avocado, then a layer of hot-smoked salmon and a sprinkling of chives, season with salt and pepper, and top with another slice of white bread spread with mayonnaise, mayonnaise facing down. Carefully cut off the crusts, then cut the sandwiches into triangles (or cut long fingers into squares). Put them on a tray lined with waxed paper and cover with a clean, damp cloth. Repeat the process with the rest of the ingredients, but this time starting with the brown bread and using the white bread in the middle. The sandwiches can be kept safely at room temperature for 2 hours (if preparing further in advance, refrigerate and bring them to room temperature before serving).
9JUL07salmon avocado sandwiches (1)a.jpg

2、Baby clubs These baby clubs (front left in picture) are ideal as part of a work or school lunch. Ready In: 15 minutes Serves: 4 as part of a lunch Ingredients: 10 slices wholemeal sandwich bread 5 slices light-grain sandwich bread 100g feta 2 Tbsp chives, finely chopped 2 Tbsp boiling water 2 Tbsp mayonnaise 3 Tbsp margarine 100g shaved chicken ¼ cup apricot and mango chutney 1 cup baby salad leaves Method: Remove the crusts from the bread. Place the feta and chives in a bowl with the boiling water and mix until paste-like. Lay out 5 pieces of the wholemeal bread on a board. Spread the feta evenly among the pieces. Spread mayonnaise over the remaining 5 pieces of wholemeal bread (this will help the salad leaves stick) and reserve for the sandwich tops. Spread the light grain bread with margarine, place the unmargarined side directly on top of the feta spread and press down. Layer the chicken on top, dot the chutney all over the chicken and then scatter with salad leaves. Cover with the pieces of bread spread previously with mayonnaise. Press down well. If the bread is not sticking well to the salad layer, simply add a little more chutney. Using a very sharp serrated knife, saw sandwiches into 3 even fingers. Wrap in plastic wrap and pack well in a lunchbox.
Cook’s tips These sandwiches also make a great snack for a party or morning tea. To stop finger sandwiches drying out, cover with damp paper towels and wrap the whole plate tightly in plastic wrap. Cut baby clubs in half again and serve as nibbles with drinks. Experiment with fillings but remember not to make them too wet. When making a basic ham, mashed egg and tomato sandwich, I always cut the tomatoes then place them between paper towels to drain away excess water. When you add something that’s quite wet place it between sliced meat or cheese or salad leaves so it doesn’t make the bread go soggy.

米糕就好吃:lol

那是， 吃不着的时候才考虑上边的，嘿嘿:lol

Baked savoury cheesecake Pop these into a work or school lunchbox as part of a handy midweek lunch. Ready In: 60 minutes Serves: 4-6
Ingredients: 1½ cups self-raising flour 1 cup red onion, chopped 1½ cups zucchini, grated 1½ cups kumara, grated 1½ cups tasty cheese, grated ½ tsp salt ¼ tsp white pepper 3 eggs 1 cup blue-top milk ½ cup olive oil ½ cup feta, crumbled tomato chutney, to serve
Method: Sift the flour into a large bowl. Add the onion, grated vegetables and the cheese and season with salt and pepper. Stir well with a fork. Make a well in the centre and add eggs. Pour in milk and oil. Stir the wet mix into the dry mix until it is the consistency of a batter or pikelet mix. Pour the mixture into a greased 22cm square cake tin. Sprinkle the feta over and bake in an oven preheated to 180°C for 35-40 minutes. The cake will rise and show small cracks when ready. Remove and place tin on to a cooling rack. Once the cheesecake has cooled, remove it from the tin by turning it upside down on to a plate or small board. Wrap in plastic wrap and place in the fridge overnight. To serve, cut into 4 or 6 even-sized pieces. Wrap in paper and package up with little containers of tomato chutney to go.
Cook’s tips Replace the kumara with sliced raw bacon or smoked chicken to add more protein for growing kids. Make different versions by adding grated pumpkin and chopped spinach leaves, and use a mix of blue cheese and colby or edam cheese. Cut cherry tomatoes in half and place on top before sprinkling with feta. A medium-sized zucchini or kumara, grated, measures 1 cup.
10JUL07cheesecake (3)a.jpg10JUL07cheesecake (2)a.jpg10JUL07cheesecake (1)a.JPG

特别要说的是，很意外的，feta烘烤的时候味道好大，简直想要放弃了，虽然没有臭豆腐那么可怕， 从烤箱取出来俺赶紧滴直接放车库，门大开散味儿，居然有KIWI说喜欢闻，:o ，晕！ 成品包好送给爸妈一半，其余冻在冰箱， 第二天，蘸酱试吃，没想到费了半天功夫的东东这么普通平常，失望透了，，不过，浪费是犯罪，还是不能扔掉的 第三天，又取一块，慢着，入口非常美味，浓烈的cheese香透着丝丝清甜，令人大跌眼镜，忍不住一小口一小口，细细咀嚼，慢慢回味，哇塞，吃完满口余香...... 一波三折，一个意外接着一个意外，简直好像生活本身哦:D 总结：成品要存放冰箱冷冻36小时左右，味道才最适于进食。

啊波呲德勒佛哥 看不懂地干活

有吃就好了，不要看懂的干活:lol 啊波呲德勒佛哥

晕啊，怎么都是洋文呢，偶文盲呢

一眼就看懂了是好吃的``````馋:P

天呀,这还叫简单?

有些小学就有教，N年月了， 如果真的很想吃（这个最重要，是强大动力哦）或者想要DIY给心爱的人， 这些简单的配方，稍微用一点儿心思看就会了啦， 可能有些材料不熟悉，偶也不愿随意译成没有统一共识的中文名，那种反而更难理解，比如偶一直晕“沙司”是什么，，还是老公猜可能是sauce，所以保持英文原貌，好像买的时候更方便识别哦； 还有PP，力求全面滴拍原始材料包装、名称，，实在看不清，那是偶的摄影水平低，已经狠狠狠努力的，:$

。。。。 好像三明治最简单

简单方便

还是红烧肉简单，再偷看一眼 好象20了:047:

avocado很营养的:lol :lol

cheese cake:030:

:)

都是西点呀~~看上去好好吃的样子~~:)