Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
ine, vinegar, sugar, bay leaf, and peppercorns into a large Dutch
aper.
Combine honey, garlic and mustard in a large bowl
oo hard. Remove from heat and drain. Put potatoes into medium
epper, breadcrumbs, egg, basil, tomato and nuts in a large bowl
th a sprinkling of salt and pepper in a bowl
For the potato salad, cook potatoes in boiling salted water for 15 mins. Drain, rinse under cold water and cut in 1/2 lengthwise. Mix vinegar, mustard and stock and season. Gradually whisk in 1 tsp oil. Add shallot and chives. Toss with potatoes, tomatoes and arugula.
For the marinated cheese, mix the farmer's cheese with lemon zest and juice. Season and set aside.
To finish, heat remaining oil, season pork then add to pan and sear for 1-2 mins on each side. Serve with potato salad and marinated cheese. Garnish with chives.
re just tender.
Drain and allow the potatoes to cool
ooked, rinse under cold water and leave to cool. Puree walnuts
or about 20 mins. Drain and rinse in cold water, peel
b>and garlic and saute for 5 mins. Sprinkle with the paprika and flour and
Drain, refresh with cold water and slice.
In a saucepan
ins, or until tender. Drain and cool.
Meanwhile, heat 1
n a single layer and fill with water to
ive oil, oregano, thyme, shallots and garlic in a cast-iron
br>To make the sweet potato salad, combine the oil, vinegar & brown
Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.
ver high heat, bring potatoes and enough water to cover to
Melt half of the butter in medium skillet on low heat. Add potato; cover and cook for 6 mins, until tender. Add bacon and cook for another 3 mins. Remove from skillet. Wipe pan clean.
Break eggs into a bowl. Add 1 tbsp water and beat lightly with a fork. Season. Melt remaining butter in skillet on high heat. When foam subsides, pour in egg. Sprinkle with cheese and cook for 5-10 seconds, until just setting underneath.
Spoon potato mixture and parsley over omelet. Slide onto a plate. Top with spinach. Drizzle with a little oil and serve.
Melt butter in a large skillet on high heat. Cook tofu 4-5 mins, turning, until golden all over. Transfer to a plate lined with paper towel. Set aside.
Cook onion, garlic, ginger and chili pepper in same pan 4-5 mins, until lightly golden. Stir in spices. Cook 1 min, until fragrant.
Add sweet potato, stock and cashews to pan. Bring to a boil. Reduce heat to medium. Simmer, covered, 10-15 mins, until potato is tender.
Return tofu to pan with sugar snap peas. Cook 1-2 mins, until heated through. Serve with couscous and lemon wedges.