Tag Archives: lunch

Japanese Egg Salad Sandwich

From time to time I find myself craving the food I had in Japan. Sometimes it’s the simplest of things, like this Japanese egg salad sandwich. Because even though you’d think there isn’t much wiggle room in how to make egg salad you’d be amazed what a difference a few little tweaks make. I think the biggest difference is that the egg is mashed, not chopped and the mayonnaise must by kewpie for a truly authentic taste. The pinch of salt adds that little je ne sais quoi that makes this run of the mill sandwich spectacularly moreish!

For one sandwich:

2 hard boiled eggs

2tbsp kewpie Japanese mayonnaise

Pinch of salt

Soft salted butter

Two slices white bread

– Put the eggs, mayonnaise and salt in a bowl and mash with a fork until there are no large chunks. You could even use a food processor to get it even smoother (some conbini do) but I prefer a little texture.

– Spread the bread with butter and add the egg mix. This should be a well filled sandwich! (Though factors such as egg size and bread size will affect it, you may find this makes two less well filed sandwiches if using smaller bread.)

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Filed under Basic, Easy, Japanese, quick

Pinwheel Pizza Rolls

As with so many things in my life I blame Pinterest for these little morsels of joy!  These Pinwheel Pizza Rolls are so simple to whip up and make a fabulous grab and go lunch.  They’d also make great picnic or party food!

Pinwheel Pizza Rolls

 

The only tricky part might be the bread dough but once you have the hang of that there’s nothing to it!  It’s a good way to practice your techniques for bread too as there isn’t a proper crumb to mess up while you’re learning.

Pinwheel Pizza Rolls

I love making bread of all kinds, its’s so satisfying!  I love how it magically puffs up and fills out.

Pinwheel Pizza Rolls

Makes 9

300g strong bread flour
3g fast action yeast (1 tsp / 1/2 a sachet)
1 tsp salt
2 tbsp olive oil
150ml warm water
5 tbsp tomato puree
3-4 large slices cooked ham
75g grated cheese

– Place the flour in a large mixing bowl and add  the yeast on one side and the salt on the other.
– Mix together and make a well in the centre.
– Add the oil and almost all of the water, reserve a little in case
– Mix well until a dough forms.  If it won’t quite come together add the remaining water until it does.  You may not need it.
– Tip the dough out onto a lightly floured worksurface and knead for about 10 minutes until it is soft and elastic.  If you’ve overdone it with the water you can add a little more flour if it is sticking very badly.
– Place the dough in a clean, oiled bowl and cover and place in a warm, draft free place for 1 hour until the dough it risen and doubled in size.
– Knock the dough down by ‘punching’ it in the middle, give it a little knead to pick up all of the dough into a ball and turn out onto a lightly floured worksurface.
– Roll the dough out into a rectangle about 30cm wide.
– Spread the tomato puree evenly over it.
– Sprinkle over the grated cheese and lay the ham on top.
– Roll the dough up into a long spiral starting from the long edge furthest away from you.
– Pinch the long open end closed so the the dough forms a tube.
– Slice into 9 equal pieces and place cut side up on a large baking tray evenly spaced.
– Cover with a tea towel and leave to rise for 30 minutes.
– In the meantime get your oven preheating to gas mark 7 / 220C.
– Bake for 25-30 minutes until risen and golden brown.
– Leave to cool or enjoy warm, whichever grabs your fancy!  (I know you’re going to eat at least one warm, fresh from the oven!)
– To heat up later simply microwave for 30 seconds.

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Filed under Breads, Easy, Mains, Teatime Treats