A sandwich is a sandwich, is a sandwich – or is it?
Since mid-January, I have forsworn bread and potatoes. I thought that it would be difficult, but it hasn’t been. I think that the main reason for this is that I made a decision that this was a choice rather than a rule. It was also my choice and no-one else’s. Why do I make this point? Well, I figured that if I allowed it to govern every meal I cooked, particularly over the weekend, I’d make everyone miserable. The upshot is that it’s the 5:2 approach – as far as possible….
We have a wonderful pop-up market in McGregor. You don’t always know what or who will be at the market. That means that you can’t be guaranteed bread, but when there is bread, it’s beautiful, often really healthy. There are a few bread makers in the village. One is Hester, who sadly doesn’t bake bread as often as she used to. Her potato Ciabatta are fantastic, wood-fired chunks of tasty bread. In addition to being great when fresh, they also make the most fantastic crostini that you can top with almost anything to make a really easy, sexy sarmie. To make crostini, heat the oven to about 200 Celsius and lightly brush each slice on both sides, place on a baking sheet and place in the oven for 10 – 12 minutes.
A spread of pesto, with tomato, cheeses, gherkins, pickled bell peppers and fresh herbs, in different combinations make a feast!
Corlie is another baker in the village. She makes a few lovely breads, and one we are particularly fond of, is a part rye bread. She makes it with molasses which gives it a lovely soft, spongy texture with a delicious malty flavour. I made this sarmie – unplanned – with what I had in the fridge:
On a slice of thin-ish bread, layer slivers of Camembert or brie, a warm, quick-fried slice of brinjal (warm is important – it begins to melt the cheese, and brings out its flavour), and top with a slice of fresh tomato and salt and pepper. Now spread a generous dollop of pesto over the second slice of bread and put the lid on your sandwich!These (even if I say so, myself) sensational sarmies are favourite Saturday or Sunday afternoon late lunches for us – in the garden – with a glass of wine from our lovely valley!