HOW TO MAKE A SANDWICH

SANDWICH

Sandwiches are very ideal snacks. They can be eaten for breakfast or even for lunch. Good news is that it is very easy and quick to prepare. Several adjustments can be made on the sandwich based on individual preferences.

COLD SANDWICH METHOD

1.      Pick your favorite type of bread: One can use white, wheat or wholegrain r any other type. Two slices make a full sandwich while one slice will make half sandwich. The bread can be toasted or not.

2.      Choose a spread that will make the bread to stick together: One may use mayonnaise, margarine, avocado, butter or spread. Several spreads may be combined.

3.      Add filling: Jam, butter, beef, ham, cheese, lettuce, onions, bacon, tomatoes, chicken are some of the fillings that may be used. This is up to your imagination now.

4.      Once all the fillings are in between the slices, slice the sandwich diagonally for easier handling.

5.      Include a side: It may be milk, juice, soup or any other drink.

HOT SANDWICH METHOD

1.      Lay out the bread on the preparing surface.

2.      Take out the sliced meat ensuring that it has little or no liquid in it.

3.      Place the meat in the sandwich until the desired thickness is achieved. Cheese can be added at this point if you want your sandwich melt and soft.

4.      Put the sandwich in a microwave for about 40 sec and flip it once in ten seconds. It should be open faced. This basically means each slice and ingredients on it should be kept separately.

5.      Add fillings on top.

6.      Press the slices together and enjoy your meal.

TIPS

·         Always use good and fresh food.

·         Wash hands before preparing the sandwich.

·         Sandwiches can be sliced in various ways such a sin half the long way or vertically, or into four small slices.

·         Sandwiches are ideal for lunch though they can be eaten anytime.

Groundnut recipes

Roasted groundnuts

Ingredients

Groundnuts (they may be shelled or unshelled)

Seasoning (optional) salt, cinnamon, cayenne pepper, paprika or garlic powder

Pan

Procedure

1.      Soak the groundnuts in warm water. If they are soaked for a long time, they may be soft. They should be soaked for about 10-20 minutes.

2.      Drain the water.  Dry the nuts with paper towel.

3.      Place the pan on medium heat. Once it is heated up, add a pinch of salt in the pan.

4.      Add the nuts in the pans and stir. Stir them in every 5 minutes to avoid burning.

5.      As soon as they are ready, they release an aroma.

6.      Once they are ready, remove them from the fire.

7.      Season them with cinnamon, paprika, salt (optional) while still hot.

They can be eaten as snacks on their own or they can be served with tea.

HOW TO ROAST GROUNDNUTS IN A MICROWAVE

Ingredients

2 cups shelled nuts

Nut cracker (hands can also be used)

Butter

Procedure

1.      The peanuts must be shelled.

2.      Place them in a glass container or a container that is microwave safe.

3.      Cut a tablespoon of butter into small pieces and place them on top of the nuts.

4.      Place the nuts in the oven on high for two minutes.

5.      Remove the peanuts from the microwave and store them. Return them in the microwave and set two minutes.

6.      Continue microwaving and stirring after every two minutes. After 10-12 minutes, they will be ready. Microwave for about 12 minutes for medium roast and 14 minutes for dark roast.

TIPS

1. Nuts will cook faster if peanut oil is used. Heat the peanut oil in a frying pan , add the peanuts and cook for about 5 minutes.
2.   Unshelled peanuts should not be microwaved .Instead, use an oven at 350 degrees F ns cook for about 15-20 minutes.

ALL ABOUT GROUNDNUTS

Groundnuts

Groundnuts make very healthy snacks. They are a member of the legume family. They are native to regions such as Central and South America and Mexico although they are widely grown in other parts of the world. Groundnuts can be eaten raw, boiled, and dry roasted or salted. They can also be used to make gravies.

Nutritional value of groundnuts

·         Helps to promote fertility

·         Aids in blood sugar regulation

·         Helps prevent gallstones

·         Helps fight depression

·         Boosts memory power

·         Helps lower cholesterol levels

·         Lowers risk of heart diseases

·         Cancer protection

·         Protects against age-related cognitive decline

·         Lowers risk of weight gain

COOKING 101: COOKING TERMINOLOGIES

Cooking can be exciting and boring. It all depends on the cook. Here is a list of terminologies used for cooking that will help you as you start the cooking experience. Happy cooking!!!

Bake- Cooking food using dry heat. It can be done in a gas or electric oven. Examples of baked foods include cookies, cakes and casseroles. The oven should be preheated first.

 Beat-This is mixing ingredients quickly till they are well blended. A hand mixer or processor can be used.

Blanch-To cook rapidly in boiling mostly. Vegetables are blanched till they turn into a brighter color of itself. Later on, it is cooled with cold water to stop cooking.

Blend- Mixing ingredients thoroughly

Boil- it means cooking something in liquids and bubbles can be seen breaking the surface. Pasta is boiled.

Broil-It involves cooking something under direct heat. Fish steaks and chicken breasts are often broiled.
Broth-They are the basis for all soups. It can also be referred to as stock. They can be purchased commercially or made at home.

Braising-food is browned first in a small amount of fat. It is then simmered over low heat in a small amount of liquid. The food should be covered partially with water.

Browning-It involves heating a small amount of fat. Add the food and cook on both sides until a brown color is attained.

Cook-To apply heat to food

Chop- Cutting food into pieces. They may be coarse or fine pieces.

Cream- It is used in baking. It is basically means combining sugar, eggs, butter and flavoring until it becomes fluffy and light.

Deep fry- Cooking food in hot deep oil enough to cover the food.

Dice-To cut food into small cubes of equal size usually 1/8 and ¼ inches

Dough-it is a mixture of liquid, flour and a leavening agent which is pliable and stiff and is shaped by the hand.

Garnish-to decorates or add flavor to food. Fresh herbs, light source, coriander or chopped olives.

Grate-To shred firm or hard food into smaller pieces using a grater of food processor.

Gravy- A sauce made from meat juices. It is then diluted with broth, water, wine or cream and thickened with flour or cornstarch.

Leavening agent – This is an ingredient that causes dough to rise, increasing its volume and lightening its texture. Examples include beaten eggs, yeast, baking soda and yeast.

Marinate- To soak meat, vegetables or fish in a seasoned liquid.

Mash-To crush food in a smooth mixture.

Mince -Cut food into very thin pieces.

Parboil- To cook food partially especially vegetables in boiling water.

Poach-To cook food by submerging in gently boiling liquid.

Puree-To finely blend or mash food into a smooth lump free consistency.

Sauté-  To cook food in a hot pan with fat or butter.

Simmer-To cook something with gentle bubbles rising to the surface.