Food And Nutrition
Easy Cake Mix Peach Upside-Down Cake
Ingredients
- 1 large Italian sub roll
- 1 tablespoon Italian vinaigrette
- 1/2 tablespoon balsamic vinegar
- 1/4 pound sliced provolone cheese
- 1/3 pound sliced rosemary ham
- 1/4 pound sliced mortadella
- 1/4 pound sliced hot soppressata
- 3 tomato campari tomatoes, thickly sliced
- 1/4 small onion, thinly sliced
- 1 packed cup baby arugula
- 2 tablespoons coarsely chopped banana peppers
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Steps to Make It
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Gather the ingredients.
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Use a serrated knife to cut the Italian sub roll in half lengthwise.
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Place the sub roll in the middle of a sheet of wax or butcher paper and drizzle the inside of the bread with Italian vinaigrette and balsamic vinegar.
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Next, add the provolone, ham, mortadella, soppressata, tomatoes, onion, lettuce, banana peppers, salt, and pepper.
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Wrap the sandwich tightly in the butcher paper and slice the sandwich into 4 quarters.
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Enjoy now or wrap up tightly in more butcher’s paper until ready to eat.
Tips
- Depending on how hungry you are, this thick flavorful sandwich can feed up to 2 or 4 people.
- As this sandwich sits, the flavors begin to meld and make it more flavorful over time. If you’re waiting to eat it, be sure to wrap it tightly in butcher or wax paper so the ingredients stay intact and the sandwich doesn’t get soggy.
- Don’t have these exact ingredients on hand? No worries. Any variation of Italian ingredients will do. Experiment with a mix of different lunch meats to see what you like best. Try to use different veggies and cheeses such as a nice pickle-y giardiniera with fresh mozzarella or roasted red peppers with asiago cheese.
This simple courgette gratin makes a great side dish as it’s creamy and flavoursome without being too rich. Serve with a salad for a light supper.
Each serving provides 273 kcal, 10g protein, 5.5g carbohydrate (of which 4g sugars), 23g fat (of which 12g saturates), 2g fibre and 0.7g salt.
Ingredients
- 2 tbsp olive oil
- 800g/1lb 12oz courgettes, sliced into 5mm/¼in rounds
- few sprigs thyme
- few basil leaves
- 100ml/3½fl oz crème fraîche
- 50ml/2fl oz milk
- 1 tsp plain flour
- 75g/2½oz gruyère or similar cheese, grated
- salt and freshly ground black pepper
Method
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Preheat the oven to 200C/Fan 180C/Gas 6
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Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper.
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Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes.
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Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking.
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Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling.
This vegetarian salad is simply bursting with the fresh flavours of spring, the perfect meal for a sun soaked day.
Ingredients
For the spring salad
- 12 Jersey Royal potatoes
- 10 green asparagus spears, sliced on an angle
- 150g/5½oz young broad beans, podded
- 150g/5½oz peas, podded
- 150g/5½oz fresh or frozen soy beans
- 3 spring onions, sliced on an angle
- drizzle of olive oil
- 4 purple asparagus spears, sliced using a peeler
- 1 lemon, juice only
- 2 shallots, cut into rings
- 15 mint leaves, 10 torn, 5 shredded
- small bunch of chervil
- handful watercress
- punnet of pea shoots
- sea salt and freshly ground black pepper
For the dressing
- 1 tbsp Dijon mustard
- 5 tbsp red wine vinegar
- 1 tsp walnut oil
- 300ml/10½oz extra virgin olive oil
Method
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Bring a large pot of water to the boil and blanch the potatoes, drain and carefully slice in half.
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Bring a large pot of salted water to the boil. Drop in the green asparagus, broad beans, peas, soy beans and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them.
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Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper.
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Put the purple asparagus in a bowl and sprinkle with lemon juice and salt to cure and soften.
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For the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce. Season with a good amount of salt and black pepper.
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Mix all of the vegetables with the shallots, mint, chervil, watercress and pea shoots and pour over the dressing.
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Divide between four plates and dig in.
