Salmon and Cream Cheese Melt
- Open pita bread and spread with spreadable cream cheese; top with smoked salmon, a few capers and plenty of ground black pepper. Close the bread and spray each side with olive oil. Toast in a sandwich press until heated through.
For more Sandhurst easy cooking ideas click here.
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Individual Meatloaves with Potato salad
perfect for a picnic or children's lunch box
Ingredients:
500g pork mince
1½ cups fresh white breadcrumbs
1 egg, lightly beaten
½ cup Sandhurst char-grilled capsicum, coarsely chopped
3 Sandhurst semi-dried tomatoes, coarsely chopped
1 small red onion, coarsely chopped
3 cloves garlic, crushed
½ cup parsley, coarsely chopped
½ t.phpoon dried sage
½ t.phpoon salt
6 hard boiled eggs, peeled
radicchio and baby spinach leaves, to serve
creamy potato salad
1 kg Desiree potatoes
½ cup sour cream
½ cup quality mayonnaise
1 t.phpoon finely grated lemon zest
2 tablespoons baby capers
1 tablespoon baby caper liquid
salt and pepper, to taste
Here's How:
- Make potato salad: boil unpeeled potatoes until just tender; drain and cool slightly. Peel, then cut into cubes and let cool to room temperature. Combine sour cream, mayonnaise, lemon zest, capers, caper liquid, salt and pepper. Mix dressing though potatoes.
- Meanwhile, prepare meatloaves: preheat oven to 180ºC. Liberally spray a 6 hole Texas muffin pan with non-stick spray and line base of each hole with a circle of baking paper. Place mince, breadcrumbs, egg, capsicum, semi-dried tomatoes, onion, garlic, parsley, sage and salt into a food processor and process until finely chopped. Wet your hands and cover an egg evenly with one sixth of the mince mixture, then place in a muffin hole. Repeat with remaining eggs. Bake 30 minutes or until cooked. Allow to stand in pan10 minutes before removing. Meatloaves can be served hot or cold.
Cook's tip: mini meatloaves are perfect for a picnic or children's lunch box.
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