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Sunday, 22 November 2015

Bombay Sandwich

When I went to India, one of the most common sandwich that was available on every street corner was the Bombay Sandwich. I was really intrigued with the ingredients  potato and spices in a sandwich!!!! Being a foodie I had to try it and trust me I was not disappointed, it was amazing and immediately it became my firm favorite.

It was a wonderful combination of green coriander chutney layered in between toasted bread, thin slices of boiled potato with cucumber, tomato and slices of red onion. The sandwich was delicious and the ingredients did vary slightly from vendor to vendor. I have created my own version of the Bombay Sandwich using the Chunky proper Pickle from English Provender.

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Bombay Sandwich
Toasted bread rolls layered with spicy sauteed potatoes and garnished with English Pickle, peppers, cucumber, tomatoes and red onions.

  • 3 Medium Potatoes Boiled
  • 2 Medium Tomatoes thinly sliced
  • 8 Cucumber slices
  • 1 Small red onion thinly sliced in rings
  • 1/2 of each colour Red and Green pepper thinly sliced
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Red chilli paste
  • 1/2 teaspoon Garlic paste
  • 1 tablespoon Lemon juice
  • 2 tablespoons English Provender chunky Pickle
  • 2 Soft Bread Rolls
1. Slice the potatoes into 5mm thick slices.2. In a bowl add 1 tablespoon olive oil, garlic paste, chilli paste, salt, lemon juice and mix together to make the marinade.3. In a shallow dish pour half the marinade and place the potato slices on it. Pour the rest of the marinade onto the potato slices and cover the dish and keep aside for flavours to infuse in potato slices.4. In a frying pan add 1 tablespoon olive oil and wait for it to heat, once hot add the pepper slices and saute for 2-3 minutes. Remove them from pan with slotted spoon and keep aside.5. In the same pan add the marinated potato slices and saute them on both sides until golden brown. Remove from pan and keep aside.6. Cut the bread rolls in half and in the same pan place the bread rolls cut side down and brown them slightly. Remove from pan and place the 2 bottom pieces of toasted bread rolls on a serving plate.To make the sandwich. Spread a layer of English Provender chunky Proper Pickle on to the toasted bread. Add a few slices of spicy potatoes, add cucumber, tomatoes, sauteed peppers and finish off with a dollop of English Provender chunky pickle and the onion rings.Place the top part of the toasted bread roll to complete the sandwich.
Prep time: Cook time: Total time: Yield: 2 Sandwiches

I was sent four jars of the English Provender Proper Pickle to sample ; Proper Pickle onion. Proper Pickle Beetroot, Proper Pickle finely chopped and Proper Pickle Chunky. In this recipe I have used the Proper Pickle Chunky.

“This post is an entry into the #ProperPickle Challenge with The English Provender Co and Foodies100”

Tuesday, 17 November 2015

Tidbits From my Pantry

At simplyfood we have been enjoying some lovely treats this month. During Chocolate week we were sent some super delicious Haagen Dazs Ice cream. Their new Salted Caramel flavour is gorgeous and no one can beat their classic vanilla. Both ice cream are rich creamy and absolutely delectable.

The only dilemma was whether to eat the ice cream straight from the tub or be sensible and scoop it into a bowl!!!!

We also tried 2 new flavours from Rachels Organics; Cherry and Dark Chocolate and Apple and Butter Scotch . What inventive combinations but the firm family favorite in our house was the apple and butterscotch. It tasted like toffee apples.


Leedammer Cheese slices was also something we tried this month. We were sent samples of  three different types; the Leerdammer light, Leerdammer original, Leerdammer Toastie.

Each pack had eight slices and the packs were easy to open and sealed well for storage.

This is a mild and subtle  flavour cheese that is suitable for vegetarians. It made the perfect toasted jalapeno, tomato and cheese sandwich.

We also enjoyed this cheese in a lovely ploughman's baguette with salad and pickle,

From Heartsease farm we sampled their new apple and rhubarb flavour drink. It is really refreshing and tasted of Autumn.It is a lovely addition to all the other delicious flavours that they already do.

J2O have launched two new great flavours; Midnight Amber a delicious blend of citrus fruits with winter spice. This was absolutely delicious and it would be perfect to serve at Christmas.
The second flavour in the range is Midnight Forest a orange, cherry and chocolate flavour. an innovative combination of classic flavours. Not only were the drinks very unique  but the bottles were really eye catching.

All these samples were sent to us to try at simplyfood. All views and opinions expressed here are of our taste and true.It is always nice to have the opportunity to try out new products 

Monday, 16 November 2015

Vegetarian Chilli ~Secret recipe club November 16th 2015

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try it and blog about it. For the month of November my assigned blog is Living the Gourmet . The blog is a joint contributed blog by Catherine, Tammy and  Michael, between them they post some wonderful recipes, reviews and photography on the blog. 
Looking through I found some lovely recipes but one I immediately wanted to make was the sweet and spicy vegetarian chilli recipe. I love one pot meals and this is perfect for the winter to prepare and enjoy. I made very slight changes by using the veg that I had in my vegetable box .The recipe was a super success with my family .We enjoyed it with rice and also with pasta.

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Sweet and Spicy Vegetarian Chilli
A medley of seasonal vegetables cooked together in this rustic bowl of Spicy chilli.
  • 400g Precooked kidney beans
  • 3 thinly sliced Capsicums red/yellow/green
  • 100g Precooked sweet corn
  • 1 Large Courgette diced
  • 200g chopped Tinned tomatoes in juice
  • 1 Medium Sweet potato peeled and diced
  • 1 Finely sliced Red onion
  • 1 teaspoon Salt
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Chilli Powder
  • 1 tablespoon Olive Oil
  • 1 tablespoon Balsamic Vinergar
  • 1 tablespoon Honey
  • 2 cloves Finely chopped Garlic
  • 1 Finely chopped Green chilli
  • 2 sprig fresh Coriander
1. Add oil in a pan when its hot, add the garlic and onion and saute for a couple of minutes.2. Add the sweet potato and peppers and courgettes and saute for 5 minutes.3. Add the sweetcorn, kidney beans, chopped tomatoes and the juice.4. Add the salt, pepper, cumin, turmeric, green chillies and cook the vegetables until the sweet potato is cooked through. approx 10 minutes.(Add a little water if mixture is dry )5. Add the honey and balsamic vinegar and stir together.6. Transfer the chili to a serving pan and garnish with fresh coriander. You can serve the chilli with rice or pasta.
Prep time: Cook time: Total time: Yield: Serves 4

Monday, 19 October 2015

Asian Mango Slaw ~ Secret recipe club October 19th 2015

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try it and blog about it. For the month of October my assigned blog is CookwithSara  I enjoyed looking through Sara's blog and finally settled for the Asian Mango Slaw as I had a semi ripe mango that was perfect for the recipe. We really enjoyed this delicious Asian Mango Slaw recipe . I did add raw mango and chillies to spice it up a little.

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Asian Mango Slaw
Delicious and tangy Mango slaw with Asian flavours.

  • 300g Finely shredded cabbage
  • 2 medium Finely grated carrots
  • 1 small Red Onion finely sliced
  • 1 Semi ripe large mango finely sliced
  • 2 small Raw mango sliced
  • 1 tablespoon sesame seeds
  • 2 red Chilli finely chopped
  • 1/4 cup Flaked Almonds
  • 1/2 teaspoon Salt
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Lime Juice
  • 1 tablespoon Olive Oil
  • 1 tablespoon Light Soya Sauce


1. In a screw top jar add the vinegar, lime juice, soya sauce, olive oil, salt and red chillies. Put on the lid and shake the jar to mix all the ingredients.2. In a skillet add the almonds and sesame seeds and toast them lightly. Transfer them to a bowl and keep aside.3. In a large bowl add the shredded cabbage, grated carrots, sliced onions and the both types of mango slices and toss together. 4. Pour the dressing over the salad mixture and toss together to coat the vegetables with the dressing. Add half the sesame seeds and toasted almonds and toss together.5. Transfer the Asian Mango slaw to a serving dish and garnish with the remaining toasted sesame seeds.
Prep time: Cook time:None Total time: Yield: Serves 4

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