A richtig gutes Sandwich selber machen - richtig gut

Do you also feel like a great sandwich, so not one that you just take to work in a bread box, but one that you serve to your guests if you really want to kick it out again? Then you need a note and a pen or you just look at my food blog on Friday, there you can also print it out as a recipe. I'm not a nutritionist, I always say that for the new ones, because the old ones have known that for a long time and today I'll show you three sacred sandwiches that don't fit 100% on my channel, because this is actually about healthy, full-fledged and balanced nutrition. But what fits 100%? We also need a little something for the soul, otherwise the head won't participate. And if the head doesn't participate, then you can smoke a Forza C in the pipe. So, have fun with the video. Let's start with the kebab sandwich, because it flutters in a flatbread, I could have also called it a flatbread sandwich. And for that we first need a ginger, and because we don't use it today, just put it in a small cup and put it aside. And instead take 300 grams of cauliflower. And because cauliflower is so bulky and rarely fits in a sandwich, without breaking the sandwich, we cut the cauliflower a little together, so into such flat cauliflower slices or mini cauliflowers. I think cauliflower only develops its full potential when it can form roasting aromas. Then you get a really good taste twist, that is, just frying it in the pan is actually enough, but if you want to do something different, then add 2 teaspoons of garam masala, and 4 teaspoons of your favorite herb mixture, and 3 tablespoons of yogurt or a vegetable alternative. The zest of a organic lemon, a little juice, not too much, if you don't like it too sour, season with a little salt and mix well. Don't forget a tablespoon of olive oil, and look on a baking sheet that the flat sides of the cabbage lie nicely on the sheet, and then bake the whole thing for 25-30 minutes at 180 degrees in the oven. That's easily enough for the protein component, and for that we take 200 grams of tofu, we want to get it extremely crispy, that is, don't cut it too thick, which is better for the sandwich anyway, if it flakes in the olive oil, add a little salt and fry it slowly over medium heat, not too fast, otherwise it won't be really crispy, and later it should sound like this. Since you don't have to watch the tofu getting crispy, take a large handful of coriander and a little lemon juice at the same time. Two cloves of garlic, already a little pre-chopped, the remaining juice of half a lemon from before, a little maple syrup, a good teaspoon of alternative whole grain sugar, a pinch of cumin, and then mix it roughly. You also need three tomatoes, get rid of the stalk, because we don't need it, and everything we don't need comes away. Quartered in a bowl, then wander with a tablespoon of fresh coriander, two cloves of garlic, finely grated, three tablespoons of yogurt, a little cumin and a little light miso. This is a fermented, salty soy rice paste, you can find really good stuff in the video description. If the salt from the teaspoon of miso is not enough for you, then just add a little more. After 25-30 minutes, the plum cake will look like this. If you want more crispiness, then leave it in for a little longer. But if you don't want it to get too soft, then you might have to do it at 200-220°C, if you want more crispiness. Now we're just going to cut up a little zucchini, because we don't know what to do with the tons of zucchini from the garden anyway, so we just put it in a sandwich, in nice thin slices. Yellow zucchini, blue plate, heraldic, everything is done right. And the flan also fits, because it puts our sweet and sour coriander-garlic mixture on top and the super crispy tofu. Since I forgot to turn on the camera, just imagine how I press the plum and zucchini in there so that our tomato-yogurt sauce still has a little space. Fresh spring onions on top and our plum flan sandwich with crispy tofu is ready. Speaking of crispiness, the next sandwich is crispy, but something like that. And for that you need a tablespoon of light miso and 2-3 tablespoons of water, a tablespoon of umesu, i.e. salted fermented fruit, and half a tablespoon of ginger syrup or another sweetener. 2 cloves of garlic and 2 tablespoons of olive oil. Stir nicely and then rub your zucchini slices in from all sides. Please do it with the pfotschal, because that's the very best tool in our kitchen. They then go on a baking sheet with baking paper and don't leave any sauce in the bowl. Put everything on the slices and bake at 180 ° C for 10 minutes in the oven. After 10 minutes they look pretty good. Turn once and then bake for another 5-7 minutes in the oven. But now make sure that nothing burns. As long as the eggplants are in the oven, we need a fair egg. And then we pour so much water until we can cook the egg with it. We also need a little sauce. Salted tahini serves as a base, 1 tablespoon. A lemon, if you want, you can also rub a little abrasive on it. But definitely a little juice. Not quite half of it, just taste it so that it doesn't get too sour. A teaspoon of myrrh as a counterpart, a little water to dilute and don't forget the clove of garlic. If it's still too thick, just dilute it with a little more water. A large tomato and a small cucumber are also included. Together with 2 spring onions and a handful of dried olives. Mine still have a stone, of course we take it out beforehand. Cut the tomatoes as fine as possible, because thick tomato slices later make the topping simply heavier. We also cut thin slices from the cucumber. How many you need, you have to know yourself. The same applies to the olives and the onions. I'm not saying you need 5 cucumber slices and 10 grams of olives. You can do it yourself. Speaking of yourself, the same also applies to the crispy baguette. The bigger you cut it, the more cucumber and tomatoes you need. First we grease it with our tahini sauce and then put the cucumber on top. Then our baked aubergines, a little spring onion, a little olives and the very thin tomato slices. Now you know why they shouldn't be too thick, because otherwise our egg taker will fit on it. It also cuts into thin slices. The lid is also greased with tahini and a little olives and spring onions. On the eggs there is also coriander, parsley and spring onions. A little sauce to taste and a chef sandwich is ready. He always eats it empty before he climbs the gargoyles on the tower. We come to the last sandwich, where no one knows how to eat it right. Olive oil in a pan, 4 cloves of garlic, crunch fragrantly, sauté a heaping tablespoon of tomato paste. If it's a little roasted, add 250 grams of white beans. Mix briefly with a tablespoon of maple syrup, 2 tablespoons of soy sauce and half a teaspoon of smoked paprika. If everything looks delicious, then either eat it right away and make it just a portion or put it in a mixer. With a little water, remove the remaining roasts from the pan and then it should look something like this. A creamy bean paste. 250 grams of small chickpeas are not, but we separate the side dishes from the head and the stem, because we have something else to do with the stem. We halve the heads and then put them aside. We pluck the stems either with our fingers or with the fork or with a teaspoon. Because I think such plucked side dishes, when they are crispy, they bring a sacrilegious mouthfeel to the sandwich and that's why we do it, right? Then put them all in a pan with a little olive oil and fry them until they are crispy. In a bowl comes a bunch of spring onions, a handful of tomatoes, a paprika, a handful of parsley. Everything, of course, small and sandwichable. In the meantime, stir the mushrooms a little, a tablespoon of olive oil, a few decent splashes of umeshu. Stir, remember that you forgot the zucchini. Add a handful and you're done. We rub the mushrooms shortly before they are ready, add two cloves of garlic and a pinch of salt and then we start. Prepare a plate, cut up sesame seeds, spread a lot of bean paste on it, put a lot of cheese on it, put a lot of sponge on top and don't be afraid. No one will see you at home if you mess up from top to bottom, because it doesn't matter. This is a sandwich that you only eat with good friends, because there is simply a hell of a lot of mess. And that's it. Three sandwiches that you can't make every day, because you don't do special things every day. Otherwise they aren't special at all. And maybe we won't see each other next week, because I'm on a summer breeze. Listen to good music and you make a trash metal sandwich.