Egg salad sandwich with smoked salmon

Start to finish: 45 minutes (15 minutes active)

Servings: 4

Ingredients

1/2 cup mayonnaise

2tbs Dijon mustard

1/2tsp smoked paprika

1/2tsp hot sauce

1/2 cup finely chopped cornichons

1/2 cup finely chopped celery

8 hard-boiled eggs, cooled and roughly chopped

Salt and ground black pepper

4 large slices sourdough bread

4-ounce package thinly sliced smoked salmon

Method

In a medium bowl, whisk together the mayonnaise, mustard, smoked paprika and hot sauce. Stir in the cornichons and celery. Gently stir in the chopped hard-boiled eggs, then season with salt and pepper. Cover and refrigerate at least 30 minutes, or up to overnight.

When ready to serve, lightly toast the slices of sourdough bread. While the bread is still warm, spread a quarter of the egg salad over each slice, then top with a quarter of the smoked salmon. Serve immediately.

• Cornichons are a variety of pickled cucumber which is served as a condiment in a lot of French dishes.

• Nutrition information per serving: 590 calories

190 calories from fat

21 g fat

375 mg cholesterol

67 g carbohydrate

3 g fiber

8 g sugar

30 g protein; 660 mg sodium.

Delicious Whole-Wheat Pasta

Start to finish: 45 minutes (15 minutes active)

Servings: 4

Ingredients

8oz wholewheat penne

1lb Swiss chard

2tbs extra-virgin olive oil

4oz chicken sausages, halved lengthways, then sliced 1/2-inch-thick crosswise

1/2 cup finely chopped yellow onion

2 cloves garlic, minced

Kosher salt

15oz can (about 1 3/4 cups) chopped tomatoes, preferably fire- roasted

1/2tsp red pepper flakes (optional)

1 1/2oz grated Parmigiano-Reggiano cheese

Method

Bring a large pot of salted water to a boil. Add the pasta and cook for a few minutes less than the recommended time on the box.

Meanwhile, cut off and reserve the Swiss chard stems. Chop the Swiss chard leaves coarsely. Cut the stems into half-inch lengths.

In a large skillet over medium-high, heat the oil. Add the sausages and cook, stirring, for three minutes, or until lightly browned. Use a slotted spoon to transfer the sausages to a bowl.

Return the skillet to medium heat and add the onion. Cook until golden, three to five minutes. Add the garlic and cook, stirring, for one minute.

Add the Swiss chard stems to the skillet, cover and cook for three minutes. Remove the lid and add half the Swiss chard greens. Stir and cook, stirring occasionally, until the greens are slightly wilted. Add the remaining greens, cover and cook, stirring occasionally, until completely wilted. Add the tomatoes, a hefty pinch of salt and the red pepper flakes, if using.

When the pasta is almost done but not quite al dente, drain it, reserving one cup of the cooking liquid. Add the pasta and three-quarters cup of the cooking liquid to the skillet and simmer for three to four minutes, adding more cooking liquid if necessary, until the pasta is al dente and most of the liquid has evapourated. Add the sausages, then season with salt. Divide the mixture among four shallow bowls and top each portion with some of the cheese.

Nutrition information per serving: 380 calories

110 calories from fat

12 g fat

20 mg cholesterol

55 g carbohydrate

8 g fiber

6 g sugar

19 g protein

950 mg sodium

Jamaican Easter Bun Recipe

Bun and cheese is the food of choice at Easter time in Jamaica traditional Easter bun and cheese.don't count the cost, think of the tender loving care that you put into the process, for the main ingredients are as follows.


why not bake your own?

2 cups wine

1 bottle stout

Bun and Cheese

2 eggs, beaten

¹/⁴ tsp bun spice

2 tsp vanilla

4 ozs margarine, melted

1 tsp grace browning

1 pound dark sugar

2 ¹/⁵ pounds counter flour

2 tbs baking powder

1 tsp salt

1 tbsp mixed spice

1 tsp cinnamon powder

4 whole cherries

8 oz raisins

8 oz mixed peel

4 oz Grace guava jam

Method

1. Combine wine, stout, beaten eggs, bun spice, vanilla, margarine, browning and dark sugar. Mix well and set aside.

2. Sift together dry ingredients.

3. Add the fruits to the dry ingredients and mix well.

4. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Mix well.

5. Scrape mixture into greased 30 cm x 13 cm x 6 cm (12"x4"x3") loaf tin.

6. Bake at 180C (350F) for one hour. To test if done insert a skewer, when it comes out clean bun is done.

7. Remove from pan and allow to cool.

8. Melt the Grace guava jam and brush over the surface of the baked bun as a glaze.

Servings

Serve with your choice of Tastee processed cheese or natural cheddar cheese.

Carbonara Pasta Salad

Pasta carbonara – richly cheesy, creamy and studded with crisped pancetta, is easily one of the most comforting pasta dishes.

16oz gemelli or rotini pasta

9oz finely chopped pancetta

1 cup fresh peas

3 egg yolks

3 cloves garlic, minced

1tbsp Dijon mustard

2tbsp white balsamic vinegar

1tbsp lemon juice

1/2 cup mild olive oil

Salt and ground black pepper

1 cup grated Parmesan cheese

3 scallions, thinly sliced

Method

Bring a large saucepan of salted water to boil. Add the pasta and cook according to package directions. Drain well, then spread on a rimmed baking sheet to cool.

Meanwhile, heat a medium skillet over medium-high heat. Add the pancetta and cook until crispy, about 6 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain and cool. Add the peas to the skillet and cook just until tender, 3 to 4 minutes. Transfer to the plate with the pancetta and allow to cool.

While everything cools, make the dressing. In a blender, or in a medium bowl with a whisk, combine the egg yolks, garlic, mustard, vinegar and lemon juice. In a slow stream, add the oil, whisking or blending until thick and smooth. Season with salt and pepper.

In a large bowl, combine the cooled pasta, pancetta, peas, dressing, Parmesan and scallions. Toss well. For best flavour, cover and refrigerate for at least 1 hour.

Garlic Peppered Shrimp

Garlic Peppered Shrimp