KayCee Rossouw – Algoa FM
Zesty Sarmie for your Lunchbox
Mom! Don’t sweat it out in the kitchen – this no-mess, no-fuss sarmie is #JustDelicious and perfect for lunch!
Preperation Time: 10 min | Cooking Time: 20 min | Serves: 4
For the Sarmie:
1 pack Lemon Zesty rashers
2 slices low GI bread (or seed bread)
80 ml cream cheese
15 ml basil pesto
60 ml mozzarella cheese (grated)
60 ml cheddar cheese (grated)
5 ml fresh garlic
salt & pepper
handful baby spinach
Healthy Babymarrow chips:
4-5 baby marrows
Hand whipped mayo:
4 egg yolks
125 ml olive oil
125 ml seed or sunflower oil
5 ml lemon juice
5 ml vinegar
salt & pepper
Preheat the oven to 190֯ºC.
Place the rashers on a baking sheet and bake for 10-15 minutes.
Mix the cream cheese with pesto and spread a generous amount on each slice of bread.
On a baking tray, spread the grated cheese, crushed garlic and salt and pepper and bake in the oven until melted and golden. Remove the melted cheese from the oven and set aside to cool down. Slice the cheese into sarmie size slices.
Start by layering the sarmie with baby spinach, mozzarella slices and Eskort lemon zesty rashers.
Baby marrow chips:
In a large frying pan, fry the baby marrows in olive oil and toss with lemon juice, salt and pepper.
Serve with your favorite mayo or home-made Aioli.
Hand whipped mayo (aioli):
In a large bowl, add the eggs yolks and whisk till frothy.
In a measuring jug, mix the olive oil, seed/sunflower oil, lemon juice, vinegar and salt & pepper
Gradually add spoon after spoon of the oil mixture to the egg yolks, whisking util properly combined after every addition.
Continue until all the oil is combined with the yolks and a creamy mayo is produced.
Add salt and pepper to taste.