Sunday Snacks

Steak sandwich with aioli

Serves 1

2 minute steaks

1 brown onion (sliced)

1 tomato (sliced)

2 slices Golden Hearth Organic Rye

Aioli:

Mayonnaise

1 large clove garlic (crushed)

1 tablespoon water

Place mayonnaise in a bowl with the garlic and water. Stir until combined and set aside.

Cook minute steaks and onions on the barbeque or hot plate. Remove.

To serve, place steak and onions on the table, along with thick slices of toasted Golden Hearth Organic Rye bread, grilled tomato, fresh salad leaves and garlic aioli. Allow everyone to help themselves and assemble their own steak sandwich.

Asparagus and Prosciutto sandwich

Serves 1

Asparagus Spears

Sliced Prosciutto

2 slices Golden Hearth Heavy Wholegrain or Organic Multigrain

Steam asparagus spears until just cooked (approx. 3 minutes) in large saucepan. Chill by plunging asparagus into a bowl of ice water, remove and pat dry with paper towels.

Spread a slice of Golden Hearth Heavy Wholegrain or Organic Multigrain with a layer of cream cheese. Add salt and pepper to taste.

Spread prosciutto slices with honey mustard, then roll asparagus spears in prosciutto. Cover bread slice with wrapped spears, then top with remaining slice. Trim crusts with serrated knife and cut sandwich in half across spears. Cover with plastic.

Baked Tortilla crisps with spinach and green onion dip

4 sliced green onions

2 garlic cloves, crushed

2 teaspoons lemon juice

250g cream cheese

1 packet Olê Whole Wheat or Garlic and Herb Tortillas

Pre-heat oven to 180˙ C. Cut tortillas into small wedges. Place on a baking tray lined with baking paper or foil. Do not overlap. Lightly spray both sides of wedges with canola spray. Bake for 10 minutes or until wedges are golden brown and crisp. Remove and let cool on a wire rack.

Heat 1 tablespoon olive oil in a large saucepan. Add green onions, garlic cloves and lemon rind. Cook for 2 minutes. Add English spinach and lemon juice. Cook for 3-4 minutes until spinach is wilted. Remove from heat and cool. Place the spinach mixture in a food processor with cream cheese, salt and pepper. Process until smooth. Serve with Olê Tortilla chips.