A toastie with a difference... so delicious and easy to make

WEEKEND eating can be a bit of a rush when you’ve got a million jobs to do.

It can be bad enough trying to find time to feed yourself, but if you’ve got hungry faces looking at you - the pressure is on!

This weekend, I’m solving that problem with a big bread stack packed with taste.

In other words, this is a chunky toasty that you stack up, rather than one you put in the toastie machine and squash down!

This sarnie is wholesome and filling and should keep everyone quiet till dinner time!

I’m using dry cured smoked bacon, baby spinach leaves, tomatoes and halloumi which packs in lots of taste and colour. Thick sliced sourdough bread holds it all together.

But if your gang prefer normal bread, you can use a thick farmhouse crusty loaf instead.

To make this time-efficient, you can cook the sandwich ingredients in one pan, where the spinach and tomatoes will soak up the flavours after you’ve fried the bacon. At the same time, , pop the cheese under the gril to brown.

The sourdough is spread with mayo both sides, so when you fry it in a clean pan it’s golden and crispy.

If you have older kids in the house, get one of them to do this little job!

You’re probably not going to want dessert for a lunch snack. Maybe a yogurt pot if you feel the need for something sweet.

So, I’ve given a recipe for comforting pud which you can have as a treat after dinner.

Pears and crystallised ginger make a great winter combo for a spicy warm fruit crumble.

This really does need custard - I insist!

Halloumi Bread Stack

Ingredients (Serves 4) 4 rashers smoked dry cure bacon olive oil 2 good handfuls baby spinach leaves, rinsed and drained sea salt and freshly groundblack pepper?

8 thick slices sourdough bread?

8 tbsp garlic mayonnaise?

4-6 tomatoes, thinly sliced 200g Harvarti or Halloumi cheese Method Fry the bacon crisp in a hot pan with a little oil.

Remove and drain on kitchen paper and reserve, keeping warm.

Add spinach and tomato slices to the bacon fat in the pan and cook for a minute or so till spinach has wilted and tomatoes are warmed through. Season and reserve.

Spread the bread with mayonnaise on both sides.

Meanwhile, pop cheese slices under a pre-heated grill until the cheese is golden and bubbling.

Cook bread in a clean pan over medium heat with a splash of olive oil. Gently cook both sides till golden brown and crisp. Remove, keeping warm.

Layer the bacon, spinach and tomato slices on four slices of the golden bread.

Finish with cheese slices.

Top with the remaining four bread slices.

Halve and serve.

Pear and Ginger Crumble

Ingredients (serves 4) 100g butter 200g plain flour 75g soft brown sugar 4 tbsp oats 2 tbsp flaked almonds (optional) For the filling 4 large ripe pears 25g caster sugar 100mls water 1 tbsp soft brown sugar 1 tsp ground ginger 25g crystallised ginger pieces, chopped Squeeze of lemon juice Method For the topping, rub the butter into the flour till it resembles rough breadcrumbs. Stir in the sugar, oats and almonds if using.

Peel, core and slice pears.

Dissolve the caster sugar in water over medium heat then add the pears. Poach gently for 5 minutes or until beginning to tenderize.

Cool the fruit then strain and reserve poaching liquid. Place pears in a buttered ovenproof dish.

Scatter over brown sugar and ground ginger and toss to coat.

Dot with the crystallised ginger and add a squeeze of lemon juice and 4 tbsp of the pear poaching liquid to moisten.

Spoon the crumble topping over to cover, pressing down lightly.

Dot with butter.

Bake in a pre-heated oven, Gas 5 190C (180C fan assisted) 375F for 30 minutes or until golden and crisp on top.

DRINK ACCOMPANIMENT

DRY January is still going strong, so again this weekend I will abstain from recommending alcohol to support all those who have decided to cut the booze this month! If you have got this far - well done!

A casual toastie like this doesn’t really need an alcoholic drink anyway, as it will probably be enjoyed as a weekend snack during the day.

So, to top up energy levels and give an extra vitamin boost to the system, I’m recommending a smoothie which will wash this chunky sarnie down a treat.

This weekend, I’ve found a frozen smoothie mix which allows you to make your own at home without the hassle of chopping all the fruit, etc. Very handy for a family lunch where you might need to make more than one smoothie, and a lot more economical.

Supervalu’s Frozen Smoothie Mix comes in the flavour of Mango, Kiwi and Pineapple. It contains 500g of fruit pulp, which you can mix with milk, coconut milk apple or orange juice for a good as home made fruit smoothie.

The 500g pouch provides 4 servings of 125g fruit pulp per smoothie, and provides one of your five a day fruit and vegetables intake.

Great value at €2.29 per pouch.

RECEIPT

RECEIPT

Main dish

Sourdough €3.50

Spinach 250g €1.35

Dry Cured Bacon 6 Rashers €2.49

Halloumi cheese 250g €4.70

TOTAL: €12.04

Dessert

Pears x 4 pieces €2

Crystallised ginger 200g €2.60

Ground ginger 28g 79c

TOTAL: €5.39

GRAND TOTAL: €17.43