Avocado breakfast sarnie to go

August 20, 2018October 31, 2019 ~ Corrie ~ 3 Comments

I would love to be the kind of person who springs out of bed at 6am to enjoy 30 minutes of yoga before mindfully eating a homemade smoothie bowl. The kind of person who has their clothes already laid out from the night before and who needs nothing more than a sweep of red lipstick before they’re out of the door catching the early bus to work. Clearly, I am not this person. Occasionally I manage to get up at 7.30am to do 10 minutes of Pilates in my pyjamas before making an omelette – but that’s as close as I’m ever going to get.
Most of the time, you’ll find me crawling out of bed at around ten past eight, before rushing around like a headless chicken until I’m out the door with my top on inside out. I suppose I could try to get up earlier and make myself a nutritious breakfast, and you know what – sometimes I do. But on the days I don’t/can’t be arsed, I need a solution – and this is it. One piece of rye bread filled with avocado, smoked paprika and pumpkin seeds, BOOM! It’s quick, easy and not too messy and stinky to eat on the bus. Hallelujah!

Avocado breakfast sarnie to go

Serves 1 / Hands on time 5 mins / Total time 5 mins / V Vn Df

1 piece of dark rye bread

½ a ripe avocado

1 tsp smoked paprika

Small handful pumpkin seeds

Few drops of Tabasco smoked chipotle sauce or Sriracha (optional)

Method
Lightly toast a piece of rye bread before mashing half an avocado on top of it with a fork. Spread the avocado out evenly and sprinkle with salt, pepper, smoked paprika and a few drops of Tabasco or Sriracha. Scatter over the pumpkin seeds before halving the toast and sandwiching one piece on top of the other. Wrap in baking paper or pop in a sandwich bag and enjoy on the go.
TIP: I freeze rye bread a loaf at a time to insure I always have some ready to go. If toasting from frozen, allow a bit of extra time.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn– Vegan Df– Dairy free

New York sub

November 22, 2016November 1, 2019 ~ Corrie ~ Leave a comment

Cheese and tomato, ploughman’s, egg mayonnaise, cheese salad… That’s kind of it for most vegetarian sandwich selections, well at least it was when I was growing up. These days things have a got a bit snazzier, with the addition of falafel and three bean wraps but it’s still all a bit uninspiring. I’m used to gazing gloomily at row upon row of delicious looking meaty sandwiches, only to find a sad-looking ploughman’s, a floppy falafel wrap or worse, a houmous and raw carrot sandwich on the bottom shelf. NO! Carrot doesn’t belong in a sandwich, end of. I know it’s best friends with houmous but I don’t care, spiralized raw carrot has no place in a sandwich, get out!
So, taking inspiration from the New York deli sandwich (minus the pastrami and salt beef) I came up with the ultimate veggie sarnie you wont find discarded in an M&S fridge. So piss off raw carrot, it’s time for a salty, cheesy, veggie sensation.

New York sub
Serves 1 / Hands on time 5 mins / Total time 10 mins / V
6 inch sub roll
Mayonaise
Dijon mustard
Wholegrain mustard
Handful of black olives
3-5 sliced jalapeños
Handful of rocket
3 slices tomato
2 slices red onion
A few pickles in vinegar, drained and sliced
Vegetarian mature cheddar, sliced
Small handful of red cabbage, thinly sliced

Method
1. I think making a sandwich is pretty self explanatory but I like to cram my sandwiches with filling so layering is very important. Be generous with the mayonnaise on the bottom layer and spread the dijon mustard and wholegrain mustard on the top.
2. Layer the bottom of the sub with the slices of tomato, season with salt and pepper and add the sliced red onion and red cabbage. Top with thick slices of cheese and start layering up the pickles, jalapeños and olives.
3. Finally stuff the sandwich in the middle with rocket, season with salt and pepper and devour.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian

Halloumi & tapenade open sandwich

April 1, 2016January 29, 2020 ~ Corrie ~ Leave a comment

My friend Anne-Marie asked me recently “What’s a cheap and delicious vegetarian sandwich filling? I need one for a private event.”
I replied “Err, halloumi, tapenade, dill and cucumber with sweet red pepper?”
I’ve never actually made this sandwich before but it sounded so delicious I thought I’d give it a go. Just wish I’d made it in a kitchen that wasn’t infested with mice, yes my friends, Vince is back.
For those of you who don’t know Vince, he was a small mouse that terrorised me for several months last year. But it can’t be Vince. I’m pretty sure Vince is deceased, so who’s this guy? Must be his bigger, fatter brother, let’s call him ‘the mouse formally known as Vince… So Prince?
Prince shot out of the fruit bowl and hurled himself off the worktop after I disturbed a bag of bagels. I’d had a few wines so overreacted slightly by picking up a frying pan, flailing it around and squealing like a mad tapir. Put me right off my halloumi. Not enough to stop me eating it though obviously, would take more than a bit of mouse piss to put me off my halloumi sandwich.

Halloumi and tapenade open sandwich
Makes 1 / Hands on time 5-10 mins / Total time 10 mins / V
You’ll need: Small frying non-stick frying pan
1 slice of thick bread
2 tsp olive tapenade, spread on one slice
4-6 slices of fried halloumi
1 roasted jarred red pepper
Cucumber slices
Red onion, finely sliced
Dill, chopped
Extra virgin olive oil to serve

Method
1. Fry the halloumi slices dry in a non-stick frying pan until golden on all sides. Spread the bread with olive tapenade and assemble your sandwich with your chosen toppings. Serve drizzled with extra virgin olive oil.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian