Top 5 Easy Distance Learning Recipes

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Club Sandwich
Ingredients
2 servings
8 slices of Bacon
6 slices of Sandwich bread
1 beefsteak tomato
3 tbsp Mayonnaise
½ head Romaine heart
2 tbsp mustard
7 oz thinly sliced deli turkey breast
2 pickles
Flakey sea salt
Pepper
Coleslaw (optional)
Salted potato chips (optional)

Directions
Preheat the oven to 220°C/430°F. Lay bacon on a parchment paper-lined baking sheet, making sure none of the slices touch. Transfer to the oven and bake until crispy, approx. 8 – 12 min., turning halfway through
Toast the bread in a toaster until golden brown on both sides. Slice tomato and season with flaky sea salt and freshly ground black pepper.
Swipe a generous amount of mayo on one side of two slices of bread. Add a leaf of lettuce, two slices of tomato, and half the bacon. Top with a plain slice of bread. Spread half the mustard on the top of the bread, then layer on half the turkey meat, and finish with another slice of bread, mayo-side down. Repeat for the second sandwich.
Swipe a generous amount of mayo on one side of two slices of bread. Add a leaf of lettuce, two slices of tomato, and half the bacon. Top with a plain slice of bread. Spread half the mustard on the top of the bread, then layer on half the turkey meat, and finish with another slice of bread, mayo-side down. Repeat for the second sandwich.

Brunch Caesar Salad
Ingredients
2 servings
2 eggs
1 sourdough bread
1 lemon
⅓ oz parmesan cheese(grated)
4 anchovies
3 tbsp mayonnaise
4 ½ tbsp yogurt
1 ½ tbsp olive oil
1 dash Tabasco
½ Worcester sauce
4 slices bacon
1 head romaine heart

Directions
Place eggs in a saucepan filled with water, bring to a boil, and continue to boil for approx. 6 min. Remove from heat, rinse, and peel. Roughly chop sourdough bread into cubes and set aside. To make the dressing, zest the lemon and finely grate the Parmesan. Add anchovies, lemon zest, and grated Parmesan to a mortar and pestle and grind into a paste. Add to a bowl along with mayonnaise, yogurt, olive oil, tabasco, and Worcestershire sauce and mix well.
Add bacon to a frying pan over medium heat and fry until crispy. Set aside. Add sourdough bread cubes to the frying pan and fry until golden on both sides.
To assemble the salad, tear romaine leaves into a bowl, add croutons, pour dressing, and break the bacon into pieces on top, then add boiled eggs. Serve with extra grated Parmesan.

Salmon bagel burger with pea hummus
Ingredients
10 ½ oz salmon filet
2 bagels
4 ½ oz chickpeas
3 ½ oz peas
6 cherry tomatoes
4 tbsp olive oil
1 tsp garlic powder
1 lime
1 tsp tahini
2 tsp parsley
1 tsp mint
1 clove garlic
2tsp horseradish
Salt & pepper

Directions
Preheat oven to 180°C/360°F. Halve cherry tomatoes and set aside. Wash and dry salmon filet, and place it in a baking dish. Drizzle with some of the olive oil. Season with salt, pepper, garlic powder, and lime zest.
Place the salmon filet in the oven and bake at 180°C/360°F for approx. 15 min.
Meanwhile, add chickpeas, peas, tahini, parsley, mint, garlic, olive oil, lime juice, salt, and pepper to a food processor. Purée for approx. 30 sec. until creamy. Set the pea hummus aside.
Halve the bagels and toast briefly on both sides. Remove the salmon filet from the oven and pull apart with a fork.
Spread 1 tsp of horseradish and 3 tbsp of pea hummus onto the base of each bagel. Top with a layer of pulled salmon, 3 halves of cherry tomatoes, and some chopped parsley. Cover with the top half of each bagel.

Sweet Potato lentil curry soup
Ingredients
1 sweet potato
1 cup red lentils
1 ½ tbsp red curry paste
14 fl oz coconut milk
⅔ lb baby spinach
Salt, pepper, olive oil

Directions
Peel and cut sweet potatoes into bite sized pieces. Next, chop the spinach. Drizzle some olive oil into a pot over medium heat. Add the sweet potato, season with salt and pepper, and sauté for approx. 5 min. Add spinach and cook until wilted.
Add red curry paste to the pot and stir to combine. Sauté for approx. 2 min., or until curry paste starts to stick to the bottom of the pot. Add the lentils and coconut milk, stirring well to combine. Using your empty can of coconut milk can as your measure, pour two cans’ worth of water into the pot. Bring to a simmer and let cook for approx. 15 min. or until lentils are soft, but not mushy.

Spaghetti aglio olio
Ingredients
2 servings
9 oz long pasta
7 tbsp olive oil
6 cloves garlic
1 oz parsley
⅔ cup parmesan cheese (grated)
Salt & pepper

Directions
Finely chop parsley. Cut garlic into thin slices.
Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain, save some of the pasta water and set aside.
Heat up olive oil in a frying pan. Sauté garlic for approx. 1 – 2 min. Pour in pasta water.
Add cooked pasta to the pan and toss in garlic oil. Fold in chopped parsley and season with salt and pepper. Serve sprinkled with freshly grated Parmesan cheese to taste.