Table of Contents
MAYO SANDWICH
INGREDIENTS
- ½ cup eggless mayonnaise
- ▢2 tbsp green capsicum (finely cleaved)
- ▢2 tbsp red capsicum (finely cleaved)
- ▢¼ carrot (ground)
- ▢2 tbsp corn (bubbled)
- ▢¼ tsp pepper (squashed)
- ▢¼ tsp salt
- ▢6 cuts bread (white/brown)
- ▢6 tsp green chutney
- ▢3 tsp spread
METHOD
- firstly, in a large mixing bowl take ½ cup eggless mayonnaise.
- add in 2 tbsp green capsicum, 2 tbsp red capsicum, ¼ carrot, 2 tbsp corn, ¼ tsp pepper and ¼ tsp salt.
- mix well making sure everything is combined well.
- now spread a tsp of green chutney over a slice of bread.
- also spread 2 tbsp of prepared mayonnaise spread.
- further spread of tsp of more green chutney over another bread slice and place over stuffing.
- toast the sandwich with butter on both sides.
- finally, cut the bread into half and serve eggless mayonnaise sandwich.
CHEESE OMLETTE
INGREDIENTS
- 3 huge eggs
- 1 tablespoon milk, or on a case by case basis
- salt and newly ground white pepper to taste
- 2 tablespoons spread
- ¼ cup destroyed Emmentaler cheddar
METHOD
- Stage 1
Whisk eggs in a bowl; add milk and season with salt and white pepper. Race until egg blend is frothy, 2 to 3 minutes. - Stage 2
Liquefy margarine in a little, nonstick skillet over medium-low intensity. Pour in egg combination and twirl the skillet, so the base is equally covered with egg. Cook until egg begins to set, around 1 moment. Lift edges with a spatula and slant the skillet so uncooked egg can stream towards the lower part of the skillet to set. Rehash until no apparent fluid egg remains. - Stage 3
Cautiously flip omelet; cook until warmed through, 30 seconds to 1 moment. Sprinkle Emmentaler cheddar down the center of omelet; overlap into equal parts. Cook until cheddar is softened, around 20 seconds. Slide omelet onto a plate.