Baked sandwiches are amongst my favourite types of foods, hands down! The simpler ones require hardly any prepping and are filling on their own, or with a salad. When it comes to toppings, the combinations are almost endless – it’s so easy to make sandwiches for every taste and these are very cheap and budget friendly. I chose pastrami as my protein but you can naturally use ham, turkey, a selection of veggies or any plant based food you like.
4 slices of toast
4 slices of pastrami
- Preheat the oven to 225 Celsius
- Place the slices of toast on a baking tray
- Butter the toasts on the side that you’re putting the filling
- Put the slices of pastrami on the toasts
- Drizzle mustard over the sandwiches
- Top them with grated cheese
- Place the baking tray in the oven and cook until the cheese has melted and turned golden brown.
This recipe is a very popular salad in Sweden and Finland and is usually eaten with pizza. It’s therefore known as Pizza Salad in these countries. The salad is completely vegan and is a great base when you want to make a salad, you just put some of it on the bottom of a plate and then just pile up with any other vegetables and toppings you like – even pasta. The cabbage salad is also a great side dish to grilled meats and fish, so try it at your next barbeque!
1 head of fresh cabbage
2-4 tablespoons of white wine vinegar (depending on the size of the cabbage)
1-3 tablespoons of olive oil (depending on the size of the cabbage head)
½ – 1½ teaspoon(s) of salt
½ – 1 teaspoon of ground black pepper (or according to taste)
- Grate the cabbage on the coarser side of a grater or shred it finely with a knife.
- Combine all the ingredients in a bowl. Make sure that the ingredients are well mixed, use your hands!
- Cover it with cling film and leave it in the fridge for at least two hours before serving.
This dish tastes better if you make it the day before you’re meant to eat it and just let it sit in the fridge and soap up all the flavours. If you want to, you can add some raw, shredded or grated red onion too.
This is literally one of the easiest ways to make baguettes at home, that won’t cost a small fortune (and is superhard to make). You only need a few basic ingredients to make this tasty bread.
2tbsp olive oil
1 pack dry yeast
(1 egg) optional
- Heat the olive oil and water to 37 degrees Celsius on the stove
- Mix the hot water with the yeast to start up the yeast. Mix it in a large bowl or a kitchen aid.
- Mix in the rest of the ingredients well for at least 5 minutes in the kitchen aid. It shouldn’t stick to your fingers when you handle it.
- Take it out of the kitchen aid and put the dough on a table, sprinkled with a little flour.
- Knead the dough for a few minutes more and add some more flour if needed.
- Put it back in the bowl, cover it with a baking towel and set it to rise for 60min. Don’t leave it too cold, or the yeast will die. The same thing applies if the opposite happens!
- Heave the dough back on a floured table and cut it into 4 equally big pieces and form them into breads/baguettes. Do NOT knead the dough at this stage!
- Put them on two baking trays, layered with oven paper. Sprinkle some flour on the bread and put baking towels over. Let rise for 30min
- Preheat the oven to 275 degrees Celsius while the bread is rising.
- If you want you can brush the bread with the whisked egg, and then grind over some sea salt. It’s optional but adds some flavour.
- Bake the bread in the middle of the oven, one tray at the time, for 15 minutes.
- Let them cool on a cutting board, or something else – but not the baking tray.
- Eat fresh and freeze the bread that won’t be used right away.
This might not be the original version of tikka masala, but it’s a good one – one that I make every time I make tikka masala. If carrots and chickpeas aren’t cheap when you want to make it, feel free to add other vegetables – for example peas, cabbage, bell peppers etc.
500gr chicken fillets
1 can of chickpeas
3 cloves of garlic
1 can of coconut milk
5dl cream (1 pint/2cups)
2 cubes of chicken stock
1-2 packs of Tikka Masala spice pouches
Paprika powder, salt and turmeric
Butter to fry in
½dcl tomato purée
2tbsp soy sauce
- Grate the carrot, chop the onion finely and press the garlic cloves
- Chop the chicken fillets to cubes
- Empty the can of chickpeas in a strainer and rinse them with cold water to get rid of the salt water
- Heat up a large frying pan or a cast iron skillet and fry all the vegetables, except the chickpeas until they’re brown
- Add the chicken and let it get some color too, but it doesn’t have to ready in the center
- Add the rest of the ingredients and mix it well.
- Let it simmer for at least 10 minutes. Put in salt, paprika powder and turmeric to taste.
This recipe is probably one of the cheapest ways to make bread and if you really have no money, but have these ingredients, you can at least have something to eat!
I don’t have exact measurements for this recipe, since I never make the same amount twice, but as long as it doesn’t stick to anything once you’ve mixed the ingredients together with your hands – you’re fine!
Olive oil/rape seed oil/any oil
(Baking soda, if you have it)
- Mix all of the ingredients in a large bowl until it becomes a smooth dough that doesn’t stick to the bowl or you hands.
- Form small balls from the dough, roll them out to round flatbreads and lay them on top of each other on a plate, with some flour in between to keep them from sticking to each other.
- Fry them for a couple of minutes on each side in a hot frying pan. If you have butter or oil to fry in, use it, but it’s fine if you don’t.
- Eat them fresh with whatever spreads you’ve got at home: jam, butter, cheese etc.
8 dl milk
4 dl flour
1 tsp salt
Butter to fry in
Jam, sugar, ice cream, maple syrup
- Whisk the eggs, the flour, the salt and half of the milk together to a smooth batter. Make sure that there are no lumps.
- Mix in the rest of the milk and whisk until well combined.
- Set it aside to swell while you put a frying pan on to heat. Heat the frying pan until hot
- Put some butter in the hot pan and wait until it’s stopped sizzling – that’s how you know the pan is hot enough.
- Whisk the pancake mix a couple of times before using it.
- Put 1dl of pancake mix in the pan and swirl it around to make an even pancake.
- Fry it a couple of minutes on each side and plate it.
- Repeat with the rest of the mix.
- Serve with jam, sugar, ice cream or maple syrup and a nice glass of milk
This is my favourite recipe of meatballs and is a basic recipe that can be modified to your liking. For example, you can add 5 cloves of minced garlic, finely chopped cilantro, paprika powder etc.
1kg minced meat
3 dl milk/water
2 tsp salt
1 ½ dcl bread crumbs
3ml ground black pepper
Butter to fry in
- Preheat the oven to 200 degrees Celsius
- Mix the milk/water with the breadcrumbs in a bowl, with the salt and pepper, and leave it to swell.
- While the breadcrumbs are swelling, chop the onions finely and fry them in the butter until golden brown. Put them aside to cool.
- In a large bowl, combine the minced meat with the onions, the eggs and the breadcrumb mixture. Add more seasoning if necessary.
- Scoop up a generous amount of mix with a teaspoon and form meatballs. Put them on a baking tray, with oven paper on it.
- Bake them in the oven, in batches, until they’ve got a nice dark brown colour.
- The meatballs can be frozen for up to 6 months.
- Serve with boiled potatoes, mashed potatoes or pasta