Chicken Salad Sandwiches

Ingredients:-

Chicken – 4 split -(2 whole chicken breast,skin removed)

Mayonnaise – 1/2 cup

Aragula leaves / any salad leaves – 1 cup

Grapes – 1/2 cup (cut into 2 pieces)

Vinegar – 2tsp

Salt ans Black pepper – to taste

Bread – 8 – 10 slices

Method:-                                                                                                                                                

Cook the chicken in the oven at 350 degree for 35-40 mins and remove the skin or else cook in a pressure cooker and keep aside.

Place the chicken in a bowl and add mayonnaise, grapes, salt, pepper, vinegar and toss well.

Serve: Toast the bread by adding little butter or oil and top with the chicken salad ,aragula and cover with other slice bread. Cut in half and serve.

Variations: Instead of grapes you can add orange pieces (without the inner skin)

                            Apply some mayonnaise in the bread – while serving.

                            Add some Tomato ketchup while serving.

                            Instead of bread you can add more salad leaves and serve as a salad too.

Summer Berry Pudding

 

This recipe I found in food Network channel and it is the most delicious pudding which contains only berries and bread. No eggs, No cream or any fat contain items included in this pudding. So enjoy this pudding in this summer.

Ingredients:-

For the Berries:

Strawberries -  2 cups/ Pints (cleaned)

Raspberries  -  2 cups/ Pints

Blueberries /Blackberry – 1 cup

Sugar – 1 cup

Salt – a pinch

For the Puree:

Raspberry  - 2 cups/pint

Simple sugar – ½ cup

Salt – a pinch

For the Pudding:

Sourdough  pudding (curst removed) – 10 – 15 slices

Vanilla Ice cream – 1 cup ( optional)

Special Instrument : Heavy  can or weight

Method:-

Coarsely chop the strawberries and put them and the other berries in a sauce pan. Add the sugar and salt and cook over high heat until the berries are heated and giving up the juices. Its about 5 minutes and remove from heat and cool it.

To make the puree: In a blender, add the simple syrup and add 2 pint of raspberries and grind it until smooth and set aside.

Dip both the sides of the bread in the raspberry puree and arrange around a side and bottom of the mold. In the middle of the mold pour the cooked berries. Soak the remaining bread in the raspberries puree and layer with the cooked berries. Repeat this process and end with the bread slices/layer on the top.

To set the pudding:  Using a plate that fits just inside the top of the mold (which should press the bread),place it on top of the pudding. Place a weight on top of the plate and refrigeratethe pudding over night.

To serve: Just before serving, run a knife around the outside of the pudding and unmold it upside down on a serving plate. Serve with Ice cream or just a plain pudding.

Simple syrup:-  

Sugar – 1 cup

Water – 1/2  cup

Method:- Heat a pan and add water and sugar and mix it until  sugar dissolves. Remove from heat and cool it.

 

 

 

 

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