Kikii_food

Everyone loves fully loaded sub, packed with meats, cheese and veggies. Instead of paying big money every day in shop, why not try to maki it at home yourself. I am usually making them evening before, wrapping them tight in foil, keeping overnight in fridge and they are still fresh and crispy for lunch time. These are great for kids lunches, just cut them in half, because they won't be able to finish one full in a go 😀

DELI SUBMARINE
(4 portions)

4 hoagie rolls-cut in half lengthwise
½ cup low-fat mayonnaise
Baby spinach leaves
1 red onion small (sliced in rings)
½ red pepper (cut in strips)
16 slices dill pickles
150g sliced deli roast beef
150g sliced deli turkey/chicken
8 slices cheese (your favourite)

1. Spread mayonnaise over buns.
2. Layer ingredients: spinach leaves, onion, pepper, pickles, deli meats and cheese.
3. Wrap tight in foil and keep in fridge until ready to eat.

❗Can use hoagie roll recipe i posted here before ( https://www.facebook.com/photo?fbid=211367475174011&set=a.108702605440499 ) or to save time, can choose your favourite store bought rolls as well.

This is easy and tasty rolls recipe. We usually double up portion and after rolls cooled down, they can be kept in freezer in airtight bag or container and be enough for a while. These will work great for breakfast and lunch sandwiches, subs or hot dogs. Can be used for garlic bread or pizza baguette. These will seriously step up your sandwich game. Can easily change shape to be round and use them for burgers.

HOAGIE ROLLS

9g active dry yeast
4 cups plain flour
2 tbsp sugar
1tsp salt
1 cup +1/3 cup warm water
57g butter

1. Dissolve yeast in 1/3 cup water, add sugar and leave for 10-15minutes until foam appears on top of water.
2. In mixer add 3½ cups flour, salt, remaining water and yeast mixture. With hook attachment mix dough for 15minutes on low speed. Add other ½ cup flour if needed.
3. Add room temperature butter and knead for 3more minutes until all butter incorporated evenly.
4. Transfer dough to bowl and leave it to proof for 1h until doubled in size.
5. Turn dough on floured or oily surface. Divide dough in even 8 pieces.
6. Using rolling pin, roll each piece in rectangle (15x20cm). Now roll it tight in 15cm roll. Pinch ends of roll to seal.
7. Place them on baking sheet, cover with kitchen towel and leave in warm place for 45 minutes.
8. Before baking make a cut lengthwise. If you wish can brush with egg white.
9. Bake in 190˚C preheated oven for 15-20 minutes until golden.

❗If making dough by hand, mix all ingredients as in step 3 and mix it all for 20min. Add butter and knead dough until fully incorporated.
❗If using bread machine, load all ingredients in container in following order: water, sugar, salt, flour, yeast. Set it for 1,5h 1kg (2lb) loaf dough cycle. When bread maker beeps (or after 20min), add butter. When dough proofed, follow to step 5.

Who does not love chicken wings. In our house everyone does. Here is one quick and easy recipe to enjoy.

SPICY ADJIKA WINGS

24 chicken wings (cut in pieces)
6 tbsp Adjika sauce (can get one in Eastern European shops)
4 tbsp mayonnaise

1. Use paper towel to dry of chicken wings from juices in package. Place wings in container with lid.
2. Add mayonnaise and Adjika to wings. Make sure to cover all wings with marinade. Cover and move to fridge marinate for at least 2 hours.
3. Cook in 180˚C hot air-fryer for 20-25 minutes.

❗Can cook in preheated 220˚C oven for 20min, turning half way.

🍗Enjoy!🍗

My man absolutely loves buckwheat and could eat it every day for breakfast, lunch and dinner. Problem is, that i cannot. :D But because of all benefits buckwheat offers - great source of fibre, good for heart, promotes weight loss, good for blood sugars, I am trying to bring it more often in our weekly menu.

BUCKWHEAT WITH VEGETABLES
(4 portions)

200g buckwheat
2 carrots
1 onion large
1 yellow pepper
1tbsp oil
1tsp dry basil
Salt
Pepper
Fresh dill, parsley for serving

1.Cut all vegetables in small squares.

2.Heat oil in pan, cook carrots and onion for 5 minutes. After add pepper and cook for other 3 minutes.
3.Place buckwheat in ovenproof dish and pour over water (1:2 – 1 part buckwheat: 2 parts water).
4.Mix in dry basil and vegetables.
5.Cover dish tight with foil and cook in preheated 200˚C oven for 45 minutes.
6.After turn off oven and leave buckwheat in oven to for other 10 minutes to soak all flavours.
7.Serve with fresh green dill and parsley sprinkled over.

❗Can use any vegetables of your choice – beans, peas, zucchini or broccoli, cauliflower.
❗Can add cooked chicken fillet pieces, before placing buckwheat to oven. Will have full dinner in one pan.

MAC & CHEESE

Time from time kids are asking me to make mac & cheese. By far this was the best variation from all I made in past. Knowing that everyone loves pasta in this house, I made more, but still it wasn't enough. Barely managed to hide some for my lunch. This recipe will be enough for approximately 6 servings.

230g pasta
30g butter
15g (2 tbsp) flour
½ tsp salt
1 tsp garlic powder
240ml milk
60g sour cream
200g cheddar cheese (grated)

1. Cook pasta in salted water according to package instructions. Drain when ready and set aside.
2. In small bowl mix together flour, salt and garlic powder and set aside. Measure milk as much as needed and set aside.
3. Melt butter in pot on medium heat. Add flour mix and whisk until combined.
4. Slowly add milk while mixing all. If you will pour all milk in at once, there will be flour chunks left in sauce. At the beginning sauce will be very thick, but by adding rest of the milk it will get runny. Keep mixing until mixture is smooth.
5. Add sour cream to sauce and mix until combined. Keep cooking until sauce thickens, but do not let it boil.
6. Add in grated cheddar cheese, salt and mix until all cheese is melted and sauce is smooth.
7. Add cooked pasta and mix until all pasta is covered in cheese sauce.

* Easiest way how to incorporate and mix all ingredients is by using whisk all the way until adding pasta.
* Best served with fresh or steamed vegetables, or garlic bread.
* When reheating, add 2 tbsp of milk to make sauce creamy again.

We are asking Amanda to make this time to time. Ohhhhh it is so moist and fluffy in same time. It's never enough only with 1 slice and never lasts for long in our family no matter how many loaves she will make.

Having this filling Chicken Salad with Hot Cream Sauce in our house today for dinner. Everyone who tried this salad, loved it. My mam started to make this as well sometimes for lunch or dinner.

Here is link to recipe: https://www.facebook.com/photo/?fbid=108717132105713&set=a.108717175439042

Usually at home we are having steamed salmon with vegies, but for this time I was looking for something else. everyone enjoyed this a lot, but best thing of all is that it is so easy to make it.

Will try next time😃

This is one dish that comes from my childhood. I cannot remember where I tried it first time - was it in school or in
playschool, but i remembered texture and flavour very well. Whenever making it for dinner, have to pick large pan, and still it is never enough. Barley anything left for next day lunch. 😄 Everyone who likes potato mash, will love this pie as well.

MASHED POTATO AND MINCE PIE

2kg potato
500g pork mince
1 onion (chopped)
1 cup milk
50g butter
Salt, pepper
Sour cream or yogurt to serve

1. Peel potatoes, cut in smaller pieces and boil until ready. Drain water, mash potatoes. Add milk, butter, salt and mix it all until well combined.
2. Meantime cook mince on pan until brown. Add onion. Cook until onion getting soft. Add salt.
3. In roasting dish put half of potato mash. Smooth it out to cover all bottom of pan.
4. Cover potato layer with all mince. Even it out and slightly push it down.
5. Move rest of potato mash to roasting dish and smooth it all out. Make sure all meat is covered.
6. Place pie in 200˚C preheated oven and cook for 30 minutes.
7. When ready leave to stay on counter for a while.

❗Serve with sour cream or yogurt and fresh salad.
❗Sometimes I am adding different vegetables (peas, carrots, mushrooms, chopped broccoli) to pie. Can be made with chicken, turkey or beef mice. There are so many variations to it.

There is no need anymore to order Take-Away chips. These are as good and you can make them just with salt or add any of your favourite flavour. They are not cooked in oil, so will be much healthier option, but still being soft inside and crunchy from outside.

EASY HOMEMADE CHIPS

6-8 large, peeled potatoes
2 tbsp oil
salt

1. Cut potatoes in chips. And place in bowl filled with water. Leve to stand for few minutes. After washing them. Then less starch will be on potatoes, less they will be sticking together when cooking.
2. Place chips in plastic or glass bowl and microwave for 6 minutes.
3. After pour over 2 tbsp of oil, salt them and carefully mix.
4. Pour chips over to Air-fryer tray and cook on 170˚C for 20-25 minutes, shaking them in between.

🥚Could be handy for someone 🥚

Made these first time for Christmas dinner and now they are added to my boyfriends favourites.

BRUSSEL SPROUTS WITH BACON IN CREAMY SAUCE.

125g bacon (cut in strips)
500g brussels sprouts
2 tbsp butter
2-3 garlic cloves (well chopped)
400ml fresh cream
55g grated mozzarella
25g grated parmesan

1. In big pan brown bacon. Remove it from pan. Drain most of bacon fat but leave some for taste.
2. Melt butter in pan. Add brussels sprouts. Cook them for 5 min until sides are getting slightly charred. Put lid on pan and cook for 5 min more. If brussels sprouts still hard can add 100ml water and sauté them for few more min.
3. Add garlic to pan. And pour over cream. Reduce heat and simmer for 5-7 min.
4. Add mozzarella and parmesan to sauce and keep stirring until its melted and creamy.
5. Stir in bacon. And it is ready to enjoy.