Three color sandwich 2.

For the yellow filling, break the

yolks with a spoon in a bowl and
mix in all the ingredients.
Ingredients 3. For the red filling, mix all the
ingredients in a small bowl.
12 slices of white milk bread, or white
bread Build sandwiches:
1. Lay 3 slices of bread on your cutting
board, side by side.
The green filling: 2. Divide the egg mixture into 3 portions
and spread a portion on each slice.
3. Add a slice of bread on top to each.
1 english cucumber, chopped (about 2
cups) 4. Divide the cucumber mixture into
3 portions and spread a portion
½ teaspoon salt on each slice again. Add three
2-3 tablespoons mayonnaise more slices of bread.
5. Divide the ham mixture into 3 portions
¼ teaspoon ground black pepper
and spread a portion on each slice
The yellow filling:
6. Add three more final slices of
bread, to make a sandwich
4 hard-boiled eggs, with the whites stack.
removed 7. Gently press each stack with
your hands and cut off the
2 to 3 tablespoons mayonnaise
bread edges. Cut each
1 tablespoon yellow mustard sandwich in half to make a total
The red filling: of 6 sandwich pieces.
8. Serve on a plate or pack it in a
lunchbox for later. Be sure to
4 slices of cooked ham, pat dried and save the leftover edges, and
chopped eat them as-is or bake them for
10 minutes at 350° Fahrenheit
2 to 3 tablespoons mayonaise
until they are lightly crispy.
Directions
Make fillings:
For the green filling, mix the cucumber
and salt together in a small bowl and let
it sit for 10 to 15 minutes, until they
sweat.
Squeeze out any excess water with
cotton cloth from the cucumber.
1. Put the squeezed cucumber back
into the bowl, and mix with the
pepper and mayonnaise.
 until sugar dissolves. Add cabbage and toss
to mix well.
Korean Steak Sandwiches Step 3

Gochujang, a fermented chili paste essential Grill beef (discard marinade), turning once, 6
in Korean cooking, gives these sandwiches to 15 minutes total (depending on thickness)
lots of pungent, spicy flavor. If you can't find for medium-rare. Transfer to a cutting board
it, substitute with a mix of 1/3 cup white and let rest 10 minutes.
miso, 3 tbsp. Sriracha chili sauce, 1 tbsp. Step 4
unseasoned rice vinegar, and 1 tsp. regular Slice beef across the grain. Spread 1 tbsp.
(Hungarian) paprika. mayonnaise inside each roll. Fill rolls with
meat and slaw, and tuck a few cilantro
Ingredients
leaves into each.
 BEEF
 1 cup mirin (sweet sake)
 2/3 cup reduced-sodium soy sauce
 1/4 cup toasted sesame oil
 2 teaspoons sugar
 2 garlic cloves, crushed
 1 flank steak (about 1 1/4 lbs.)
 SLAW AND SANDWICHES
 3 tablespoons gochujang (Korean chili
paste)
 2 tablespoons toasted sesame oil
 2 tablespoons reduced-sodium soy
sauce
 1 tablespoon sugar
 2 green onions, chopped
 4 cups shredded napa cabbage (from
1 medium head)
 6 tablespoons mayonnaise
 6 crusty sandwich rolls, such as
Mexican torta rolls or bolillos
 2 tablespoons cilantro leaves
Nutritional Information

How to Make It
Step 1
Marinate beef: Combine mirin, soy sauce,
1/3 cup water, the oil, sugar, and garlic in a
bowl and stir until sugar dissolves. Pour
mixture into a 1-gal. resealable plastic bag.
Add steak and marinate, chilled, at least
overnight and up to 2 days.
Step 2
Heat a grill to medium (350° to 450°). Make
slaw: In a large bowl, whisk chili paste, oil,
soy sauce, sugar, and green onions together
Korean toasted egg sandwich (gaeran to su sprinkling of sliced cabbage and top the toast
tu) with the remaining toasted bread.
Brilliant street food - a Korean version of an
Gently reheat each toasted sandwich in the
American grilled cheese sandwich with added
frying pan for about 1 minute until just warmed
crunch, typically eaten at breakfast.
through.
Serves 2
30g butter Tip:
3 tbsp vegetable oil
4 slices bread (preferably soft white) Add a little chilli sauce of extra spice.
3 eggs, beaten Replace the vegetables with kimchi.
1 tbsp finely chopped carrot
1 tbsp finely chopped spring onion
1-2 tbsp finely sliced cabbage
salt and freshly ground black pepper
2 slices of wafer-thin ham
emmental cheese (enough to cover one slice
of bread)
1 tbsp tomato ketchup
2 tsp mayonnaise
Heat a large frying pan over a medium heat.
Add half the butter and 1 tbsp of oil. Gently fry
the bread on both sides until a light golden
brown. Remove from the heat and set aside
while you melt the rest of the butter and 1 tbsp
of oil and fry the remaining 2 slices of bread.
Set aside while you prepare the egg mixture.
Beat the eggs and combine with the chopped
carrots and spring onions, salt and pepper.
Heat a small omelette or pancake pan with 1
tbsp of oil over a medium heat. Make sure the
bottom of the pan is well-coated with oil, before
wiping away the excess with a paper kitchen
towel.
Pour egg mixture into the pan and shake the
pan so that the mixture covers the bottom of
the pan. Reduce the heat to low and gently
cook the omelette for about 2 minutes. Flip the
omelette over and cook for 1 minute until the
omelette has just cooked through. Set aside to
cool and then cut in half.
Combine the tomato ketchup with the
mayonnaise and spread over 1 side of each
slice of toast.
Build the sandwich by adding enough thin
slices of cheese to cover the base of each slice
of toast. Top with the ham and the omelette
(trimmed to fit the toast, if you want). Add a
 Honeyed five-spice chicken pockets slice the chicken on the diagonal and set aside
to cool.
4. Sprinkle the pita breads with a little water and
Five-spice powder — a fragrant mix of cinnamon, warm under the grill for 2–3 minutes.
cloves, fennel seeds, star anise and Sichuan Meanwhile, toss the lettuce, tomatoes and
peppercorns — is used a great deal in Chinese carrot with the dressing. Slice open one side of
cooking, and here it adds an Asian flavour to each pita bread to make a pocket. Divide the
appetising pita bread sandwiches. chicken and salad among the pitas and serve
immediately.
Ingredients
Serves: 4

 ¼ cup (60 ml) lemon juice

 2 tablespoons honey
 ½ teaspoon five-spice powder
 3 skinless chicken breast fillets (about 140g each)
 4 large wholemeal pita breads
 3 cos lettuce leaves, shredded

 16 cherry tomatoes, halved

 1 large carrot, peeled and coarsely grated
 LEMON AND HERB YOGURT DRESSING
 ½ cup (130g) low-fat natural yogurt
 ½ lemon, rind grated and juiced to yield 2 teaspoons
juice
 2 tablespoons chopped fresh flat-leaf parsley

Directions
Prep:40min › Cook:25min › Ready
in:1hr5min

1. Put the lemon juice, honey and five-spice

powder in a shallow dish large enough to hold
the chicken breasts in a single layer, and mix
together until well blended. Make three deep
slashes in each chicken breast, then put into the
dish. Rub the marinade all over the chicken, and
well into the slashes. Cover with plastic wrap
and marinate in the refrigerator for at least 30
minutes.
2. To make the dressing, blend together the
yogurt, lemon rind and juice and the parsley
and season to taste. Cover and chill until
required.
3. Remove the chicken from the refrigerator to
bring to room temperature. Preheat the grill to
medium and line the grill tray with foil. Set the
shelf on the lowest position. Put the chicken
breasts on the tray and cook for about 20
minutes, basting occasionally with the marinade
and turning halfway through cooking. Thinly
 evenly over pork; sprinkle
BANH MI the pork with 1/2 teaspoon
salt.
(ASIAN 4. Bake at 400°F for 20
minutes or until a

SANDWICH) thermometer registers at

155°F (slightly pink) Cool;
cover, and refrigerate.
INGREDIENTS Nutrition 5. Combine mayo and the
remaining chili garlic

1
⁄2cup shredded carrot mixture; cover and

1
⁄2cup daikon radish refrigerate.
 1tablespoon cider vinegar 6. Cut each baguette
 2teaspoons sugar horizontally. Cutting into but

1
⁄4teaspoon kosher salt not completely through.
 3tablespoons chili-garlic sauce (such Spread mayo garlic mixture
as lee kum kee) evenly on cut sides. Thinly
 1 1⁄2teaspoons sugar slice the pork; divide evenly
 1(7 lb) pork tenderloin, trimmed between baguettes. Top
 cooking spray evenly with carrot mixture,

1
⁄2teaspoon salt arrange 8 cucumber slices
 3tablespoons fat-free mayonnaise and 8 cilantro sprigs on
 2(20 inch) French baguettes each baguette. Top evenly
 1cucumber (cut into 16 thin strips) with the green onions and
 16fresh cilantro stems jalapeno. Press gently to
 2sprigs green onions, cut length wise close; Cut each baguette in
 1seeded thinly sliced jalapeno to four servings.
pepper

DIRECTIONS

1. Combine the first five

ingredients; cover and let
stand for 15 mins to and
hour; then drain.
2. Preheat oven to 400°F.
3. Combine the chili garlic
sauce and 1 1/2 teaspoons
of sugar; stir well. Place
pork on the rack of a small
roasting pan or broiling pan
coated with cooking spray.
Spread 2 tablespoons of
the chili garlic mixture
All-American
Club Sandwich
Ingredients
1
/3 cup mayonnaise
2 tablespoons Dijon-style mustard
12 slices whole wheat bread, toasted
8 leaf lettuce leaves
8 (3/4-ounce) slices Land O Lakes®
Sharp Cheddar American Blend
1
/2 pound thinly sliced deli ham
8 slices tomato
1
/2 pound thinly sliced deli turkey breast
8 slices cooked bacon
How to make

1. STEP 1
Combine mayonnaise and mustard
in bowl; mix well. Spread about 1
teaspoon mayonnaise mixture
on 1 side of each toast slice.
2. STEP 2
Layer 1 slice toast, mayonnaise-side
up, 1 lettuce leaf, 1slice cheese, 2
ounces ham, 2 slices tomato, 1 slice
toast, mayonnaise-side down.
Spread 1 teaspoon mayonnaise on
toast. Top each sandwich
with 1 slice cheese, 2
ouncesturkey, 2 slices
bacon, 1 lettuce leaf and 1 slice
toast, mayonnaise-side down. Cut
into triangles. Secure with
toothpicks.
 Classic American Arrange the lettuce, tomatoes and
cucumber on the bread.
sandwich called blt
which stands for Fry the bacon in hot oil for 2-3
minutes until crispy. Dry on
bacon, lettuce and kitchen paper and arrange on top
tomato of the salad on the bread.
INGREDIENTS Cover with the top slice of bread,
Ingredients cut in half diagonally, fix with a
 Bread8 slices toothpick and serve.
 Cream cheese4 tbsp
 Chive50 g
 Lettuce2 hearts, cut into strips
 Tomatoes2 each, sliced
 Cucumber100 g, sliced
 Bacon12 rashers
 Oil1 tbsp, vegetable This All-American Ham Sandwich on multi-
grain bread is a classic, made with tangy
INFO BOX
dressing, lettuce, tomatoes and a slice of
 Preparation time10 m
cheese
 Cooking time10 m

 Recipe categoryBrunch

 Recipe yield4

PREPARATION

Toast the bread on a medium

setting and leave to cool.
Mix together the cream cheese and
chives and season with salt and
ground black pepper. Spread onto
the toasted bread.
 All-American Ham
Sandwich

What You Need

 2 slices multi-grain bread
 1 Tbsp. MIRACLE WHIP Light Dressing
 1 lettuce leaf, torn in half
 4 slices OSCAR MAYER Deli Fresh
Smoked Ham
 1 KRAFT Singles
 2 thin slices tomato

Make It
Tap or click steps to mark as
complete
 Spread 1 of the bread slices
with dressing.
 Top with 1 lettuce piece, the
ham, Singles, tomatoes and
remaining lettuce piece; cover
with remaining bread slice.
 Mock Tuna Chickpea
Sandwich Spread
This tastes great spread on fresh
crusty bread or in a sandwich. This
chickpea spread does taste like
tuna salad and makes a great
vegetarian option. Experiment with
different ingredients depending on
your taste. I have made this vegan
as well by substituting the
mayonnaise for soy mayonnaise.

Ingredients
Serves: 4

 400g can chickpeas, drained and

mashed
 2 tablespoons mayonnaise
 2 teaspoons hot English mustard
 1 tablespoon sweet pickles relish
 2 spring onions, chopped
 salt and pepper to taste

Directions
Prep:15min › Ready in:15min

1. In a medium bowl, combine

chickpeas, mayonnaise, mustard,
pickle, spring onions, salt and
pepper. Mix well.
  Pilchard
 Pollock
 Pomfret
List of types of seafood  Pompano
 Sablefish

Fish 
Salmon
Sanddab, particularly Pacific sanddab
 Sardine
 Sea bass
Some of the following are referred to  Shad (see also alewife and American shad)
as whitefish in the market, but are  Shark
not whitefishes in a taxonomic sense.
 Skate
 Smelt
 Anchovy
 Snakehead
 Basa
 Snapper (see also rockfish, rock
 Bass (see also striped bass)
cod and Pacific snapper)
 Black cod/Sablefish
 Sole
 Blowfish
 Sprat
 Bluefish
 Suiter-fish
 Bombay duck
 Sturgeon
 Bream
 Surimi
 Brill
 Swordfish
 Butter fish
 Tilapia
 Catfish
 Tilefish
 Cod (see also Pacific cod and Atlantic cod)
 Trout (see also rainbow trout)
 Dogfish
 Tuna (see also albacore tuna, yellowfin
 Dorade
tuna, bigeye tuna and bluefin tuna)
 Eel
 Turbot
 Flounder
 Wahoo
 Grouper
 Whitefish
 Haddock
 Whiting
 Hake
 Halibut
 Herring
 Ilish
 John Dory
 Kingfish
 Lamprey
 Lingcod
 Mackerel
 Mahi Mahi
 Monkfish
 Mullet
 Orange roughy
 Parrotfish
 Patagonian toothfish (also called Chilean
sea bass)
 Pike
Roe
 Caviar (sturgeon roe)
 Ikura (salmon roe)
 Kazunoko (herring roe)
 Lumpfish roe
 Masago (capelin roe)
 Shad roe
 Tobiko (flying-fish roe

Shellfish
Crustaceans

 Crab (see also Dungeness crab, mud

crab, sand crab, king crab and snow crab)
 Crayfish
 Prawn
 Lobster (see also American lobster, rock
lobster, spiny lobster, and red lobster)
 Shrimp (see also prawns)
Molluscs

 Cockle
 Cuttlefish
 Loco
 Mussel
 Octopus
 Oyster
 Periwinkle
 Scallop (see also bay scallop and sea
scallop)
 Squid
 Escargot (Snails)
Whole-Grain Cereal

Whole-grain cereals, such as Cheerios, Kashi and Shredded Wheat, feature whole grains
and very little or no added sugars. Researchers at Columbia University Medical Center
have found that oat-based whole grain cereals can help reduce cholesterol and aid in
heart health. Other whole grains, such as whole wheat, can help you feel full and satisfied
as you start your day, all without the sugar roller-coaster that processed cereals can send
you on.
Bran Cereal

Bran cereals, such as Raisin Bran, Fiber One and Bran Flakes, are high-fiber offerings for
your breakfast table. Fiber can help keep you feeling full and aid in digestion and
regularity. If you fear that you do not consume enough dietary fiber in your daily diet,
adding a bran-based cereal to your morning routine can help supplement that.
Organic Cereal

Nature's Path, EnviroKidz and Cascadian Farm are popular organic cereal brands. These
brands produce cereals similar to most popular conventional cereals, and they do it using
ingredients free of pesticides and fertilizers. Organic foods also cannot be genetically
engineered. Most cereals use natural sweeteners that are not overly-processed as well as
lots of whole grains. Read the ingredients to be sure you are actually purchasing a
nutritious product and to weigh whether or not the added cost is worth the possible benefit
to your health
APPLE HARVEST SALAD
INGREDIENTS

Servings
 1 Granny Smith apple, cored and thinly sliced
 Juice of 1 lemon
 1/3 cup cider vinegar
 1/3 cup honey
 1 teaspoon McCormick Gourmet™ Organic Cinnamon, Roasted Saigon
 1/4 cup olive oil
 8 cups salad greens, such as arugula, red leaf lettuce or Romaine lettuce
 1/2 cup chopped dried apricots
 1/2 cup crumbled blue cheese, about 4 ounces
 1/2 cup pistachio nuts

PREPARATION
 Cover appleslices with cold water. Add lemon juice. Let stand until ready to serve

 Mix vinegar, honey and roasted cinnamon in small bowl with wire whisk. Gradually add oil,
whisking until well blended

 To serve, divide greens among 8 plates. Top each with drained apple slices, apricots, blue cheese
and pistachio nuts. Serve with dressing
 Strawberry Spinach Salad I
Ingredients
1 h 10 m 4 servings 491 cals
2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/2
cup white sugar 1/2 cup olive oil 1/4 cup distilled white
vinegar 1/4 teaspoon paprika 1/4 teaspoon Worcestershire
sauce 1 tablespoon minced onion 10 ounces fresh spinach -
rinsed, dried and torn into bite-size pieces 1 quart
strawberries - cleaned, hulled and sliced 1/4 cup almonds,
blanched and slivered
Directions

1. In a medium bowl, whisk together the sesame seeds, poppy seeds,

sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.
Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour
dressing over salad, and toss. Refrigerate 10 to 15 minutes before
serving.
 Deliciously Sweet Salad with Maple, Nuts, Seeds,
Blueberries, and Goat Cheese

Ingredients

 3 cups torn romaine lettuce

 1/2 cup blueberries
 1/4 cup dried cranberries
 1/4 cup sunflower seeds
 1/4 cup walnut pieces
 1/4 cup crumbled feta cheese

 1/4 cup crumbled goat cheese

 1/4 cup white balsamic vinegar, or to taste
 1/4 cup maple syrup, or to taste
 1/4 cup grapeseed oil, or to taste
 salt, to taste

Directions

1. Toss the romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta
cheese, and goat cheese in a large bowl. Pour the vinegar, syrup, and grapeseed oil over the
salad one at a time; toss until evenly coated. Season with salt.
 Tres Leches Cups
Ingredients:
Milk Mixture
1 ¼ cup condensed milk
1 ¼ cup NESTLÉ Fresh Milk
1 can lady fingers or broas
2 Tbsp powdered sugar
1 ¼ cup NESTLÉ Cream 300g
Fruits (optional, Ex. kiwi, strawberry, mango or fruit of choice)

Preparation:
1. Mix condensed milk and fresh milk.
2. Soak the lady fingers in the milk mixture.
3. In a separate bowl, add the powdered sugar into the NESTLÉ Cream.
4. Layer the soaked lady fingers, cream mixture then top with fruits.
5. Chill for 1-2 hours and serve.
 Creamy Almond and Lychee Jelly

Ingredients:
1 cup evaporated milk
2 Tbsp gelatin powder
2 cans (565g) lychees, separated juice
½ cup sugar
2 cans NESTLÉ Cream 300g
½ cup powdered sugar
Garnish
¼ cup pistachios
mint leaves

Preparation:
1. In a pan, in low heat, combine evaporated milk, gelatin powder, lychee juice, and sugar.
Simmer until gelatin powder and sugar dissolves. Transfer in mold then set in the chiller. Cut
into cubes once set.
2. In a bowl, combine NESTLÉ Cream with powdered sugar. Add in jelly cubes and lychees. Toss
well then chill.
3. Top with pistachios or garnish with mint leaves.
 METHOD
Baked lemon  Step 1

meringue pie Process flour, almond meal, icing sugar and

butter until mixture resembles fine
breadcrumbs. Add yolks and water. Process
until dough just comes together. Turn out
onto a lightly floured surface. Knead until
just smooth. Shape into a disc. Wrap in
plastic wrap. Refrigerate for 30 minutes.

 Step 2

Preheat oven to 200°C/180°C fan-forced.

Grease a 4cm-deep, 23.5cm (base) round,
loose-based fluted flan tin. Roll out pastry
between 2 sheets of baking paper until 3mm
INGREDIENTS thick. Line base and side of prepared pan
with pastry. Trim edge. Refrigerate for 15
 1 3/4 cups plain flour minutes.
 1/2 cup almond meal (ground almonds)
 1/3 cup icing sugar mixture  Step 3
 175g butter, chilled, chopped
 2 egg yolks Place prepared tin on a baking tray. Line
 2 tablespoons iced water, approximately pastry case with baking paper. Fill with
LEMON FILLING ceramic pie weights or uncooked rice. Bake
for 10 minutes. Remove weights or rice and
 5 eggs, lightly beaten
baking paper. Bake for 10 minutes or until
 1/2 cup caster sugar
light golden. Cool pastry case. Reduce oven
 1 cup pure cream
temperature to 180°C/160°C fan-forced.
 2 teaspoons finely grated lemon rind
 1/2 cup lemon juice
 Step 4
MERINGUE

 4 egg whites Make lemon filling Whisk eggs, sugar,

 1 cup caster sugar cream, lemon rind and lemon juice in a
Select all ingredients bowl. Stand for 5 minutes. Pour mixture into
pastry case. Bake for 25 to 30 minutes or
until filling is just set. Cool for 15 minutes.
 Grandma's Famous Salmon Cakes

Ingredients
 1 (14.75 ounce) can salmon, drained and flaked
 2 eggs, beaten
 1 small onion, diced

 1 teaspoon ground black pepper

 3 tablespoons vegetable oil

Directions

Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion,
salmon and pepper. Mix thoroughly.

1. Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry
each patty for 5 minutes on each side or until crispy and golden brown.
 Easy Tuna Patties

Ingredients
 2 eggs
 2 teaspoons lemon juice
 3 tablespoons grated Parmesan cheese
 10 tablespoons Italian-seasoned bread crumbs

 3 (5 ounce) cans tuna, drained

 3 tablespoons diced onion
 1 pinch ground black pepper
 3 tablespoons vegetable oil

Directions
1. Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in
tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick
patties.
2. Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.
 Chef John's Spicy Shrimp Cakes

Ingredients
 2 pounds raw peeled and deveined shrimp
 1 tablespoon finely crushed garlic, or to taste
 2 tablespoons chopped fresh cilantro leaves and stems
 1 teaspoon sambal chili paste, or more to taste
 1 teaspoon brown sugar
 3/4 teaspoon kosher salt, or as desired

 1/2 teaspoon fish sauce

 1/2 teaspoon ground turmeric
 1 pinch cayenne pepper
 1 cup panko bread crumbs, or more if needed
 vegetable oil for frying

Directions

1. Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into
the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides.
Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass.
Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate
until mixture is chilled, 1 to 2 hours.
2. Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs
to coat. Shape into thin patties. Do this in batches.
3. Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and
cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.