Cooking Lab - Bacon and Melted Cheese Bruschetta with Cucumber & Wilted Spinach

Cooking Lab - Spicy BBQ Asian Chicken Wrap with Kale

Back to preparing my own meal....

Cooking Lab - Pan Seared Salmon Sandwich with Mushroom Pate

This pan-seared salmon sandwich on sourdough is one of my favorites. It tastes smoky, tangy and makes a great quick meal. With a healthy portion of omega 3 salmon which is essential for good health. 

Grilling the salmon makes it moist and tender. Top with a healthy dose of mixed salad and a splash of vegetarian pate, It can't get any better than this. 


(c) GMV - Got My Vote!

Ingredients:

- 200g skinless salmon fillets
- 100g gourmet mixed salad 
- 1 tablespoon of olive oil 
- 4 slices of sourdough bread 
- 1 tablespoon tangy sesame salad dressing 
- 1 tomato 
- 2 tablespoon vegetarian pate 
- Sea salt and black pepper

Instructions:

1. Heat a heavy-bottom pan over medium-high heat.

2. Lightly spray with oil and sear the salmon fillets for about 3 minutes both sides.

    Tip: Cook the salmon until opaque throughout but still moist in the middle.

3. Season lightly with salt and pepper.

4. Cover the salmon fillets with foil and let them rest.

5. Place a salmon fillet on one of the sourdough slices.

6. Spread the mushroom pate onto the other sourdough bread.

7. Top with fresh tomato slices.

8. Season with salt and pepper.

9. Add a handful of gourmet mixed salad on top.

10. Lightly drizzle with sesame salad dressing.

11. Cover with the remaining bread slices on top.

12. Toast the sandwich in the grill until golden and crunchy.

13. Cut the sandwich crosswise in half.

14. Transfer to individual plates.

15. Serve immediately with fresh fruits.

The result is a good combination of flavors and the best thing is these sandwiches take less than 30 minutes to prepare.

Cooking Lab - Open Sandwich w Cured Salmon & Medley Tomatoes

What do you do if you are awake early on  Sunday morning? I start thinking what yummy weekend breakfast we can have.

Weekends are special as opposed to weekdays where we just rush go-go. Weekends mean leisurely mornings, do things at your own pace and just appreciate everything in life. 

This weekend's head-line news are depressing, tragic actually. Disaster strikes unexpectedly and without doubt, sadness and shock spread globally. 

I wish peace to the families.

It sure makes you realize, everyday is precious, you will never know what tomorrow brings. Embrace the day and enjoy what you love best. 

Let go of the pettiness. 

(c) GMV - Got My Vote!

What started out to be a simple house-cured salmon gravlax appetizer, turned into a multi-grain artisan open sandwich. I love these 'accidental' creations :) 

Love a bit of salmon in the morning? 

The mixed medley tomato combination is actually really good. 

This is a special humble sandwich topped with cream cheese, not-too-thin house-cured Pimms salmon gravlax, a handful of fresh and delicate mixed medley tomato and fried capers on top. 

This is a super yummy open sandwich and one of the best things about Spring. 

Ingredients:

- 150g Pimms-cured salmon
- 6 slices of bread 
- 150g mixed medley tomato 
- 50g snow pea shoots 
- 3 tablespoon cream cheese 
- 10g French onion 
- 20g baby capers 
- 1 small Cara Cara navel orange 
- 1 tablespoon extra virgin olive oil 
- Pink salt & pepper to season

Instructions:

1. Drizzle some olive oil on the breads.

2. Warm up the bread in the oven until toasty.

3. While the breads are in the oven, finely slice the Pimms-cured salmon.

4. Liberally spread cream cheese on one side of the toasty bread.

5. Top that with generous salmon slices.

6. Followed by thinly-sliced French onion and a handful of halved medley tomatoes.

7. Scatter a handful of snow pea shoots on top.

8. Garnish with fried capers.

9. Season with pink salt and black pepper.

10. Top with the other slice of bread or eat it open face.

11. Serve with a salmon twirl and a wedge of Cara Cara navel orange.

It is a generous perfect sandwich on a beautiful weekend. 

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Cooking Lab - Grilled Mediterranean Sandwich (脆烤三明治 - 地中海風味)

準備今天的午餐...

This is a Greek-inspired Mediterranean grilled cheese sandwich. It is loaded with feta cheese, mixed chedder cheese, sundried tomatoes, kalamata olives and a splash of beetroot duck pate :) 

今天的午餐是以煙燻火腿和地中海風味的醬菜為主的三明治
味道十分豐富，還滿開胃的。好啦，今天的午餐解決了！


(c) GMV - Got My Vote!

Ingredients:

- 8 slices of rustic sandwich slices 
- 150g shaved leg ham 
- 50g feta cheese 
- 30g kalamata olives 
- 30g sundried tomato 
- 50g mixed cheese  
- 30g duck pate 
- 150g fresh baby spinach 
- Black pepper to season 

Instructions:

1. Preheat the grill.

2. Lightly spread the duck pate over one slice of sandwich into an even layer; and light sprinkle mixed cheese on the other sandwich.

3.Generously add a layer of shaved leg ham on the sandwich.

4.Top with Greek antipasto - sun-dried tomato, kalamata olives and feta cheese.

5.Scatter more cheese on top.

6. Cover the sandwich.

7. Grill the sandwich until toasty and golden.

現烤美味三明治...

8. Slice diagonally in half.

9. Serve with a handful of baby spinach salad on the side.

It tastes equally nice hot or cold. 
Cut up in quarters and it is perfect for lunch box.

Cooking Lab - Best Ever Lazy Cheesy Omelette Sandwich Stack (黃金起司歐姆蛋三朋治)

What's for breakfast?
How about a lazy cheese omelette sandwich stack? 

It is just a taste sensation! Yum!

This omelette sandwich is almost perfect. Beautiful golden toasted sandwich filled with a hearty Spanish omelette and fresh avocado & peppery rocket. 

I've taken my humble Spanish Omelette to a whole different level by making it into a sandwich. 

Generously add your favourite cheese to boost the flavour. I think, I just discovered my favorite best ever omelette sandwich combination. 



(c) GMV - Got My Vote!

西式早餐最愛歐姆蛋。
西式午餐最愛三明治。
兩者合併就成了一道澎湃早午餐。

烤到金黃的熱騰騰吐司片，加入一片份量相當充足的歐姆蛋，看起來又厚又飽。給它大口咬下去，那千層的滋味實在太豐富，太好吃了！

Ingredients:

- 1 large Spanish omelette 
- 8 slices white rustic bread 
- 1 ripe avocado 
- 2 cherry radish 
- 20g butter 
- 120g fresh rocket 
- 100g mixed cheddar cheese 
- 2 tablespoon light olive oil 

Instructions:

1. Pre-heat oven to 150C.

2. Cut the Spanish omelette into 4 quarters.

3. Add a handful of cheese on top.

     
    4. Warm up the omelette and until the cheese melts.

5. Drizzle some light olive oil on the rustic bread.

6. Toast the bread in the oven until golden and crispy.

7.Lightly spread some butter on the toast.

8. Lay a bed of rocket at the bottom.

   9. Place a slice of omelette on the rocket salad.

10. Top with fresh avocado and pink raddish slices.

(Optional - Add a slice cheese if you prefer a cheesier taste.)

11. To finish the sandwich off by capping another golden toast on top.

12. Slice into halves.

13. Serve immediately.

I love this omelette sandwich because of its higher omelette-to-bread ratio. It is just a taste sensation. Something simple yet tastes so fancy. 

I wouldn't mind having it again soon. 

Cooking Lab - O'Almighty Open-Faced Avocado Salmon Scallop Sandwich (自創炙烤干貝鮭魚三明治)

Haha..... My O'Almighty A.S.S. (Avocado, Smoked-Salmon & Scallop) Open-faced sourdough sandwich. It tastes soooo good, it will kick your ass.

(c) GMV - Got My Vote!

My invention sandwich - slapping on all my fav ingredients - hence the creation!

做了大家分享 - 反正全部都是我愛吃的料!

Really, this is a seriously delicious sandwich. So good and proud of my concoction .... Good thing I don't have to worry about the price $$$

底部是選用天然酵母吐司，比起一般吐司，除了更有嚼勁，高纖，低熱量也是特點！

但加上我這些勁爆的材料...應該也算是高熱量吧?！

超級好吃的自創三明治！大手筆的豐盛早餐，有嫩嫩肥美的干貝，鮭魚和牛油酪梨。只能說：太幸福了!

Another serve please!

我還要一份！還好沒有在計較成本費!