Bake an prepepared ciabatta following the pack instructions. Cook in hot oil 1 finely chopped onion with 100g sliced mushrooms. When the mushrooms are soft add 2 tablespoons tomato ketchup and 2 tablespoons ketjap manis (sweet Indonesian sauce). Cut 200g slices fricandeau in slices. Just heat a little more. Spread the mushroom-frincandeau mixture on the ciabatta. Enjoy!
Cut a pita bread open like a pocket and fill it with a slice of ham, some slice brie and add some dried Italian herbs over it. Place the pita breads in a preheated oven at 180C (fan) for about 8 minutes. Enjoy!
Bake a bake off ciabatta according pack instructions. Cook in a frying pan with oil 2 onions (chopped in rings) until the onions are soft and light golden. Put on the onions 4 slices ham to heat it a little. Get the slices ham out of the pan and keep aside. Add 1 diced apple (you only have to core the apple). Also add 2 tablespoons apple spread and just heat until the apple spread has been soft. Cut open the ciabatta and spread the apple-onion mixture. Top it with the slices ham and serve! With 1 ciabatta we had enough for 2 persons! Enjoy!
I had some bread left-over, so sandwich time again! Spread on a slice bread slices cheese, some finely chopped grilled red pepper (from a jar), some mozzarella and some finely chopped basil, top it with a slice of bread. Put it in the sandwichmaker for a while and you have a delicous sandwich! Enjoy!
Cook in hot butter 2 meatballs brown. Slice the meatballs and also cook the slices in hot butter shortly. Slice 1 tomato in thin slices. Spread on a sandwich slices cheese, slices tomato and slices meatball and top with a sandwich. And go on making this sandwich until you’re out of slices meatball (We had enough for 4 sandwiches). Put the sandwiches in the sandwich maker until golden. Enjoy!
Cook in a frying pan wit hot oil 1 finely chopped onion until it is soft, add the meat of 2 sausages (squeeze out the meat). When the meat is brown add 250g chesnut mushrooms. When the mushrooms are done add 3 chopped sundried tomatoes, 100ml creme fraiche, 2 tablespoon tomato puree and 1 tablespoon chopped basil. Just warm it a little more. Cut open 4 bake off croissants and fill it with the mushroom mixture. Scatter some grated cheese over it and some finely chopped parsley and place the bakin tin with the croissants in a preheated oven at 180C for about 10 minutes. Enjoy!
There’s not a good translation for the Zeeuwse Bolus, only sticky cinnamon bun comes close. Pour some warm water in a little bowl and solve 50g butter in it. It becomes a smooth mixture. Add in a big bowl 500g white bread mix and knead the butter and 300ml warm water into it. Make it a silky, smooth and elastic dough. Let the dough rise in a warm place. Meanwhile make the sugarmixture. Mix 250g brown sugar with 1 teaspoon cinnamon and 1 teaspoon lemon juice. After the dough has risen, divide the dough in 12 pieces and let it rise for another 30 minutes in a warm place in a bowl covered with cling film. Then roll the dough out to rectangle about 1 cm thick. Dip the rectangle rolls through the sugar cinnamon mixture. Arrange the rectangle rolls into a ‘bolus’. Place the bolus on a buttered baking sheet and again let it rise for another 30 minutes! Then you can place the baking sheet in a preheated oven at 200C for about 10 to 15 minutes. When you have some leftover Zeeuwse Bollusen put them in the fridge, defrost them and just put them back in the oven and again you have fresh buns. Enjoy!
