Gourmet Rissoles
These rissoles are tender, juicy and very hearty. Great by themselves, in a burger or served with vegetables. You can even have them cold with a sweet chili dipping sauce!
Puff Pastry Toasted Sandwiches in Your Sandwich Maker!
My Zaar friend Kooka suggested making a toasted sandwich without the toast ! I got curious, played around with her idea and et Voila! she told me to post the recipe. Ok, healthy.. not really… yummy… sure is! Puff pastry here in the Netherlands is a pest to use in regular large pies becuase it comes in a box of 10 small individual squares. think jig-saw pieces then you want to make a large pie, and it usually takes me less time to make and roll my own… but my small ready made squares are PERFECT for this recipe.. if you are lucky enough to be able to buy ready made puff pastry in one big piece you will need to cut it up to fit. COMFORT FOOD… the fillings are as endless as peoples’ personal taste.. but things that cook quick, yes? I used three Knackworstjes but the Zaar database doesn’t recognise those so Smokies (mini knackworstjes) are the closest description I can get. In Honour of Kooka’s idea I dedicate this to ZWT REGION: Australia.
Tuna and Corn Jaffles
In Australia toasted sandwiches with sealed edges are called jaffles and sandwich toasters makers, which are now electric, are called jaffle irons. These are named after the original jaffle iron, which was a long-handled hinged iron implement for toasting sandwiches in a campfire.
Hundreds and Thousands Sandwich
“Australia’s Hundreds and Thousands sandwich, made with butter and sprinkles on toasted white bread, is a simple and unexpected dessert. This recipe first appeared in our April 2011 special Sandwich Issue with author Christopher Tan’s article Special Treats.” Taken from SAVEUR. com and posted for ZWT.
Pork Sloppy Joes
Huey’s version of Sloppy Joes, from the Snack Attack section of his website. As always, he has his own take on a recipe and as always he adds lots of heat! Before posting this recipe, I read several hundreds of Zaar recipes for Sloppy Joes and concluded that in 99.9% of cases they are made from ground beef. But that was just my impression so I’ll happily be corrected if I’ve misunderstood the concept. 🙂 Huey’s recipe was sufficiently different from all those I read, so I decided to post it. Increase or decrease the heat to meet your taste preferences. Some conversions: 410g = 13oz; 440g = 14oz. And another conversion I had to make because Huey – in typical fashion – was vague in his specification of ingredients: I have converted his “1 good splash soy sauce” into “1-2 tablespoons of soy sauce”. From watching his TV cooking shows, I know that by a “splash” he means a fairly liberal splash! Please use your discretion and taste preferences to guide you here! 26 January 2009 UPDATE: Thank you to the two reviewers whose reviews have enabled me to make this update. First, you may like to incorporate some of justcallmetoni’s additions. I know if I were making this – minus the heat – I’d be adding onion and garlic. Secondly, appleydapply’s finding that there was too much liquid suggests that you need to be cautious of how much liquid you include. As you undoubtedly know, canned tomatoes vary enormously in how much liquid they contain. Aldi’s Italian tomatoes contain very little liquid compared with other brands. So I’d suggest pouring off all the liquid or most of it and, as she suggested, reducing or eliminated the amount of stock used. I’ve retained the original amount but stated that its addition is optional.
