Add a touch of crisp to a regular sandwich, whether it's for an afternoon tea party or a dinner before a sleepover with the school’ gang, this easy to make and definitely delicious crispy vegetable sandwich comes highly commended by Mariia Cherednichenko, the Sous Chef at Crave, Hilton Dubai Jumeirah Residences
• 2 slices toasted country bread
• 50g fresh halloumi cheese
• 30g grilled zucchini slices
• 15g grilled aubergine slices
• 15g grilled red bell pepper
• 2 slices of oven dried plum tomato
• 3 leaves of fresh basil
• 1 teasp extra virgin olive oil
1. Put the extra virgin olive oil in a pan and heat it.
2. Fry two slices of bread, one minute on each side (until it gets gold and crispy) then place them on a plate.
3. Fill the sandwich with the ingredients, by putting the halloumi cheese first and the basil leaves last (all the veggies in between).
4. Cut in two and pin them together with a toothpick (be careful with that if young kids are involved).
5. For more appeal you can add a few French fries on the side or serve it simple as a healthy option.
Oriental Vegetable Wrap
When it comes to school lunches, kids can often be hard to please. However, with this Oriental Vegetable Wrap recommended by Executive Chef Christian Biesbrouck from the Courtyard by Marriott Green Community, they'll be asking for seconds!
• 1 piece of Arabic bread
• 50g hummus
• 50g tomato
• 50g zucchini
• 50g egg plant
• 50g button mushroom
Herb Oil Marination Ingredients
• 100ml extra virgin olive oil
• 5g dry oregano
• 5g dry thyme
• 5g dry rosemary
• 5g black crushed pepper
Herb Oil preparation: Mix all to a blend and leave at room temperature for 24 hours before using.
1. Cut the vegetables in five mm slices and marinate in herb oil.
2. Place in grill or in oven at 180 Degrees Celsius for 15-20 Minutes.
3. Remove from oven or grill and place on kitchen paper to remove excess oil.
4. Spread hummus evenly over the Arabic bread.
5. Place the grilled vegetables evenly over the center of the bread.
6. Season with a little bit of salt, roll tightly and wrap in Silicon Paper.
7. Cut into two diagonal pieces.
Cajun Chicken Ciabata Roll
Chef Christian Biesbrouck from the Courtyard by Marriott Green Community, show us how to make a yummy and crispy chicken ciabatta roll
• 1 piece of ciabatta bread
• 50g rocket leaves
• 80g chicken breast
• 5g cajun spice
• 30g labnah
• 10g fresh mint leaves
1. Slice chicken breast in cubes of 2cm and add cajun spice.
2. Sautee in pan with butter and make sure chicken is cooked through and place it into the fridge to cool down.
3. Cut the fresh mint leaves as finely as possible and mix with labnah and add crushed pepper.
4. Cut the ciabatta bread in half and spread the flavoured labnah over both sides of the inside of the bread.
5. Place the washed rocket leaves on one side of the bread and place the cooked chicken on the top.
6. Top with other half and wrap with Silicon paper to preserve freshness.
Rainbow Wrap with Homemade Hummus
Homemade hummus is a tasty addition to this colourful wrap created by Executive Chef John Cordeaux at Fairmont the Palm
• 25g iceberg lettuce
• 30g yellow pimentos
• 30g roma tomato
• 30g avocado
• 30g cucumber
• 30g pineapple
• 2 tbsp hummus
• 8 mint leaves
• 1 tbsp strained yoghurt (labneh)
• 1 piece of Arabic bread (30 cm in diameter)
• 250g dry chicpeas
• 150g tahini
• 30g peeled garlic
• 15g lemon
• 80ml extra virgin olive oil
• 15g salt
• 5g bicarbonate soda
1. Soak the chick peas overnight using 2.5g of the bicarbonate soda.
2. On the following day, wash thoroughly and boil with the remaining soda until it’s cooked completely.
3. Wash again to remove the skins, add some ice on top to ensure the peas cool quickly; store in a chiller.
4. Put in a blender with garlic, blend for some time before adding tahini, salt, lemon salt, ice cubes and blend until a rich velvety texture is achieved.
5. Keep in the chiller to cool.
1. Cut all of the vegetable into small pieces.
2. Place the wrap on a flat surface and spread hummus along the centre of each wrap.
3. Top with lettuce and the rest of the vegetables.
4. Drizzle labneh over the top.
5. Roll up firmly and slice each wrap into 3cm pieces.
Bear Finger Snack
The little ones will have a blast making these cute bear finger snacks developed by Executive Chef John Cordeaux at Fairmont the Palm
• 3 slices of toast brown bread
• 3 slices of honeydew melon
• 3 slices of red cheddar
• 1 tbsp cream cheese
• 10 pieces fresh blueberry
• 4 chives
• 1 dragon fruit or kiwi seeds for eyes
• 1 raspberry
• Bear pastry cutter
1. Crush the blue berries into a fine puree; use half to mix with the cream cheese.
2. Blanch the chives in hot water and refresh in ice water.
3. Using the bear cutter, cut the brown bread, honeydew and red cheddar into bear shapes (you could buy any style of cutter depending on the occasion).
4. Spread the blueberry cream cheese on the bread.
5. Top with the honeydew melon, followed by red cheddar.
6. Using the chives, make a tie around the neck and the bear’s mouth.
7. Place the blueberry puree in a small piping bag; pipe the buttons on to the bear’s body.
8. Fill another piping bag with plain cream cheese to make the eyes.
9. Cut small pieces of raspberry for the nose of the bear.
10. Use the seeds of dragon fruit to make the eyes.
Apricot and Cranberry Granola Bar
Not only do these granola bars created by Executive Chef John Cordeaux at Fairmont the Palm look delcious, they taste good too!
• 875ml quick cooking rolled oats
• 75ml packed brown sugar
• 75ml melted butter
• 75ml date honey
• 75ml corn syrup
• 2ml vanilla
• 175ml dried cranberries
• 175ml chopped dried apricots
1. Line a 2.5 litre square metal cake pan with parchment paper leaving 2.5cm extending over the edges for handles, grease. Set aside.
2. In a large bowl, stir together the oats, sugar butter, syrup, honey, vanilla and salt, then stir in the cranberries and apricots. Evenly press into the prepared pan.
3. Bake in the centre of a 180°C oven for 50-60 minutes or until golden brown and firm to touch.
4. Allow to cool completely in the pan on a cooling rack. Using the parchment paper handles lift out of the pan. Peel off the paper. Cut into bars (cover and store at room temperature for two days or wrap with foil and freeze for up to two weeks.)