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8 sandwiches that will make

your day

Tuna and avocado sandwich


You will need:

 1/3 avocado
 1/2 tablespoon of lemon juice
 120 g of canned tuna
 2 slices of tomato
 A handful of lettuce
 1 red onion
 2 slices of whole wheat bread
 Salt and ground black pepper, according to taste
 Olive oil
How to make it:
1. With your hands, tear the lettuce into small pieces. Cut the onion into half-
2. Grease one side of each bread slice with olive oil.
3. Mash the avocado with a fork and spread it evenly on the bread. Lay the
tomatoes, onion, tuna and lettuce over the sandwich. Season it with the salt,
pepper and lemon juice.
4. Cover the sandwich with the other slice of bread. Wrap it in plastic wrap and
take it wherever you’re going!

Turkey and greens sandwich


You will need:

 200 g of turkey fillets
 4 slices of whole wheat bread
 4 lettuce leaves
 A handful of arugula
 1 celery stick
 1/2 teaspoon of mustard
 Salt and pepper
How to make it:
1. Boil the turkey in salt water beforehand.
2. Spread the mustard over the slices of bread. Cut the celery stick into circles.
Place the celery and two lettuce leaves on two of the bread slices.
3. Then add the sliced turkey and arugula, season the sandwiches with salt and
pepper and cover with the rest of the lettuce and bread.

Goat cheese and spinach sandwich


You will need:

 100 g of goat cheese
 4 slices of bread
 10 olives
 1 tomato
 Spinach and arugula, according to taste
 Oregano and thyme, according to taste
How to make it:
1. Mash the goat cheese with the herbs and spread it over two slices of bread.
2. Lay the olives (sliced into circles) slices of tomato, spinach and arugula on top,
and cover the sandwiches with the other bread slices.

Salmon and pear sandwich


You will need:

 1 baguette
 2 slices of smoked salmon
 1/2 pear
 3 slices of Brie cheese
 Lettuce
How to make it:
1. Cut the baguette lengthwise.
2. Place the lettuce, salmon and Brie cheese slices on each half. Garnish the
sandwiches with thin slices of pear. Done!

Chicken and cream cheese sandwich


You will need:

 2 slices of sandwich bread
 1 chicken fillet
 1 tomato
 30 g of cream cheese
 Lettuce
 Salt and pepper, according to taste
How to make it:
1. Boil the chicken fillet in salted water and cut it into halves lengthwise.
2. Spread the cream cheese over the bread. Place a slice of chicken, a slice
of tomato and a lettuce leaf on one part of the sandwich. Add salt and pepper
if desired.
3. Cover the sandwich with the other slice of bread and cut it into two triangles

The classic French sandwich


You will need:

 1/2 baguette
 2 slices of ham
 4 slices of cheese
 20 g of butter
 1 teaspoon of mayonnaise
 Pickled cucumbers, according to taste
How to make it:
1. Cut the baguette into halves lengthwise. Spread butter on one part and
mayonnaise on the other.
2. Place the slices of ham and cheese on the bread and combine the two parts.
You can add pickled cucumbers if you like.

Salmon and spinach sandwich


You will need:

 12 slices of whole wheat bread
 200 g of lightly salted salmon
 600 g of fresh spinach
 100 g of goat cream cheese
 1 tablespoon of olive oil
 30 g of butter
 Salt and pepper, according to taste
How to make it:
1. Cut the crusts off the bread. Spread the butter over the slices and let it melt
2. Fry the spinach with the oil over medium heat until it gets tender. Salt and
pepper it.
3. Grill or toast each slice of bread until a golden crust appears. Lay a little bit
of spinach and cream cheese on toast, then add a slice of salmon and cover
it with another piece of toast.

Ricotta and honey sandwich


You will need:

 1/2 baguette or wheat bread
 1 ricotta cheese pack
 2 or 3 tablespoons of honey
 100 g of any semi-hard cheese (from cow’s milk)
How to make it:
1. Slice the baguette diagonally.
2. Toast the bread in the toaster or oven for 3 to 4 minutes.
3. Spread the ricotta over the toast pieces and pour on the honey. Lay slices
of semi-hard cheese on the sandwiches.

14 simple kitchen tricks

to make cooking easier and
How to keep cake soft


Cover the exposed portions with pieces of bread and fix them using toothpicks. The
bread will grow stale, but the cake will remain soft and fresh.
How to cook fish on the grill without it getting stuck


Place a fish fillet on lemon slices, and it won’t get stuck to the grill. It will give
an interesting flavor to the dish, but most importantly, you won’t need to scrape the
fish off of the grates.

How to get ideal potato slices


You can get neat and beautiful potato slices using an apple slicer. It’s a quick and
easy way!

How to peel ginger quickly

How to peel ginger quickly


Try to peel ginger with a tea spoon. You will get a nice piece of the peeled ginger
with no waste.

How to keep eggs fresh for longer


Rub egg shells with vegetable oil before putting them in the fridge, and they will stay
fresh for a few weeks longer.

How to prevent bananas from over-ripening


Cover banana roots with plastic wrap and they will last 3-4 days longer.

How to melt frozen butter


To make frozen butter soft, heat up a glass and place it on a piece of butter. Under
the glass, the butter will start melting after a few minutes so you will be able to use
it easily.

How to keep cookies crunchy


Crunchy cookies are delicious, but only when they are fresh and not dried up.
To avoid that happening, put a slice of apple in a jar with them.

How to make unique ice cubes


Freeze lemon slices in ice cubes, and you will get cool cubes for a refreshing drink.
This is exactly what you need for a party in the hot summer!

How to pit cherries


You can easily remove the seeds from the cherries using a bottle and a straw. Place
the cherry on the bottle’s neck and press its seed out with a straw. It will fall to the
bottom, and you will get a pitted cherry.

What to do if honey has crystallized


If honey has crystallized, melt it in a pan with hot water. It will become liquid again
without losing its beneficial properties.

Don’t let garlic and onions become moldy


Keep onions and garlic in punctured paper bags so that they won’t spoil quickly.

How to keep herbs fresh and green


Parsley, dill, basil, spring onions, and other herbs can last much longer if you cover
them with a plastic wrap and put them in the fridge.

How to peel garlic in a few seconds

To peel garlic quickly, put it in any closed jar and shake it vigorously. It turns out that
it can peel itself! What a smart vegetable!

Ten super delicious

cheesecakes you will never
share with anyone
Is there anyone in the world who doesn’t like cheesecakes? They are so tempting
that we often want to eat the whole cake in one sitting!
We at Bright Side also wanted some cakes, so we have found ten awesome recipes
for cheesecakes that you can eat in one bite. They are really worth trying!

Mini cheesecake with salted caramel

Lyubov Timofeyeva / shutterstock

Ingredients for 6 servings:
 Apples for garnishing
 1 tablespoon of almond flakes
 1 cup of brown sugar
 3 tablespoons of soy sauce
 100g of powdered sugar
 300ml of heavy cream
 500g of Philadelphia cheese
 180g of butter
 200g of unsalted crackers
1. Crumble the crackers using a masher. Melt 100g of the butter and add it to the
crumbles. Mix thoroughly and pour in a tablespoon of the soy sauce.
2. Take any cake molds — you can use either soft silicone molds or hard ceramic
molds. The best option will be separable baking molds.
3. Spread the crumbles over the bottom of the molds.
4. For the filling, whisk the cream cheese together with the powdered sugar and
a tablespoon of the soy sauce. Mix in 200ml of the cream, constantly whisking.
You should get a smooth paste without lumps.
5. Pour the filling into the molds and put them in the fridge for 6 to 8 hours.
6. Now let’s make the caramel topping. Simmer the sugar with 2 tablespoons
of water over a low heat for 10 minutes. Add 80g of the butter (cut it into pieces
7. Take the sugar off the stove. Add a tablespoon of the soy sauce and 100ml
of the cream and mix thoroughly.
8. Take the cheesecakes out of the molds, pour on the caramel and garnish the
cakes with the almond flakes and apple slices. Bon appetit!

Mini lemon cheesecake

milak / shutterstock

Ingredients for 6 servings:

 150g of crackers
 90g of butter
 3 tablespoons of lemon zest
 100g of Philadelphia cheese (or any other cream cheese)
 1/2 cup of sugar
 1 egg
 1 tablespoon of lemon juice
 Berries for garnishing
1. Mash the crackers into crumbles. Melt the butter in a saucepan. Combine the
cracker crumbles, butter, and 2 tablespoons of the zest. Press the pastry into
cake molds.
2. Whisk the cream cheese with a mixer, adding the sugar. Then add a tablespoon
of the zest, the lemon juice, and egg, and whisk everything together until you
make a smooth cream.
3. Place the cream on the base.
4. Bake the cheesecakes for 40 minutes at 180°С. Take them out of the oven and
let them cool down to room temperature. Then place the cakes in the fridge for
an hour.
5. Carefully take the cakes out of their molds and garnish with the berries.

No-bake berry cheesecake


Ingredients for 12 servings:

 1 1/2 cups of unsalted crackers
 180g of sugar (50g for the base and 130g for the filling)
 90g of butter
 3/4 cup of blackberries (you can use any other berries you like)
 3/4 cup of raspberries
 1/4 cup of hot water
 1 tablespoon of gelatin
 500ml of heavy cream (33% fat or more)
 450g of cream cheese
 A dash of salt
 1 1/2 tablespoons of lemon juice
 1 tablespoon of vanilla
1. For the base, melt the butter and cool it to room temperature. Mash the crackers
into fine crumbles and combine them with the butter.
2. Press the base into glass molds or ice cream bowls. Put them in the fridge for
30 minutes.
3. Using a blender, make a blackberry puree. Pour it into a bowl.
4. Rinse the blender bowl and wipe it dry. Make a raspberry puree and put it into
another bowl.
5. Put the gelatin in a bowl and add some hot water. Mix it carefully. Soon it will
spread and then melt completely. You can microwave it for 10 to 20 seconds
to melt it faster.
6. Whip the cream with a mixer to make it foamy.
7. In another bowl, whisk together 350g of the cream cheese with the sugar, salt,
lemon juice, and vanilla. The cream should be smooth, without any lumps.
8. Add the rest of the cream cheese to the gelatin and whisk until you get a creamy
paste. Mix in the cream cheese with lemon juice. Then stir in the whipped
9. Add 1/3 of the cream to the blackberry puree and mix well. Mix 1/3 of the cream
together with the raspberry puree.
10. Make even layers in the molds: first place the blackberry cream, then the cream
cheese and finally place the raspberry mixture.
11. Cover the molds with kitchen film and put them in the fridge for at least 8 hours.
Enjoy your meal!

Mini New York cheesecake

Marina Ivanova / kitchenmag

Ingredients for 10 servings:

 250g of ginger sponge biscuit
 100g of butter
 250g of ricotta
 250g of any cream cheese
 200g of sour cream
 3 eggs
 250g of powdered sugar
 1 tablespoon of corn starch
 1 teaspoon of vanilla
 1 lemon
 150ml of heavy cream
 Berries or icing for garnishing
1. Preheat the oven to 160°С.
2. Line baking molds with baking paper.
3. Mash the biscuit into fine crumbles. Add the butter and blend. Press the pastry
into the molds using a tablespoon.
4. Combine the ricotta, cream cheese, sour cream, eggs, powdered sugar, corn
starch, vanilla, and the zest and juice from the lemon in a blender. Blend
everything to get a smooth cream. Pour it into the molds.
5. Bake the cheesecakes for 40 minutes. Take them out of the oven and cool
to room temperature.
6. Whip the cream to create stiff peaks. Garnish the cheesecakes.
7. Put the cakes in the fridge overnight.
8. Before serving, garnish the cheesecakes with the berries or icing.

Mini strawberry cheesecake served in a jar

Marina Ivanova / kitchenmag

Ingredients for 6 servings:

 1 cup of strawberries
 1 cup of sugar
 2 medium-sized lemons
 1 cup of fine cracker crumbles
 1 cup of powdered sugar
 6 tablespoons of butter
 1 cup of cream cheese (brought to room temperature)
 1 cup of heavy cream (for whipping)
 1 teaspoon of vanilla
1. Cut the strawberries into small pieces and place in a saucepan. Add the sugar
and the juice from 1 lemon.
2. Bring the sauce to a boil over a medium heat. Let it cool down.
3. Melt the butter over a medium heat in another pan.
4. Combine the cracker crumbles and powdered sugar in a bowl. Add the melted
butter and mix thoroughly. This is the base for the cakes.
5. Put the base into the jars, pressing it carefully with the tips of your fingers. Bake
them for 12 minutes at 200°С.
6. Whip the cream. Add the cream cheese, 3/4 cup of powdered sugar, vanilla, and
the zest from 1 lemon. Mix the cream well and pour it into the jars.
7. Pour on the strawberry topping and enjoy your delicate dessert!

Mini tiramisu

Ingredients for 12 servings:

 2 eggs
 70g of sugar
 1 teaspoon of vanilla
 A dash of salt
 80g of flour
 1/4 cup of freshly brewed coffee
 4 tablespoons of rum (if desired)
 2 teaspoons of gelatin
 3 tablespoons of water
 220g of mascarpone cheese
 220g of cottage cheese (blended to smooth paste)
 40g of powdered sugar
 230ml of heavy cream (33% fat or more)
 Cocoa powder and berries for garnishing
1. Preheat the oven to 200°С.
2. Prepare the molds for your cakes by greasing them with the butter.
3. Blend the eggs and sugar in a blender. The cream should become fluffy and
spread by 3 times.
4. Add the vanilla, salt, and flour and blend for 30 seconds more.
5. Spread the batter into the molds and bake for 10 minutes. Take the biscuits out
of the oven and cool to room temperature.
6. Now let’s make the syrup: combine 2 tablespoons of rum with the coffee. If you
don’t want to use rum, skip this step.
7. Place the gelatin in a small bowl and pour in some hot water to melt
it completely. To make it faster, mix in some room-temperature water and
microwave the gelatin for 10 to 20 seconds.
8. Blend the mascarpone, cottage cheese, powdered sugar, 2 tablespoons of rum
and gelatin to a smooth cream using a mixer. Whip the cream in another bowl
and stir this into the cheese mixture.
9. Soak the biscuits with the coffee syrup or just coffee. Fill each mold with the
cream cheese and put in the fridge for at least 3 hours.
10. Before serving, garnish the dessert with the cocoa powder and berries.

Mini chocolate cheesecake

Nataliya Arzamasova / shutterstock

Ingredients for 5 servings:

 80g of dried plums
 60g of butter
 3 large eggs
 50g of shredded coconut
 140g of chocolate cookies
 200g of dark chocolate
 100g of sour cream
 30g of sugar
 200g of cream cheese
 90ml of heavy cream (33% fat or more)
 20g of starch
1. Crumble the cookies. Cut the plums into small pieces. Combine the cookie
crumbles, plums, two eggs, butter (bring it to room temperature before cooking)
and shredded coconut in a bowl and mix to get a smooth pastry.
2. Put the pastry into cake molds and bake for 6 to 8 minutes at 180°С. Take the
cakes out and let them cool down.
3. Mix together the sour cream, sugar, and cream cheese. Do not whip the cream!
4. Melt 100g of the chocolate and 20ml of the cream over a water bath. Pour the
chocolate into the cheese cream, add one egg and mix thoroughly. Then add the
starch and mix again.
5. Put the cream into the molds. Place the molds on a deep baking sheet, filled
with water to cover the bottom half of the molds. Bake the cakes over a water
bath for 50 minutes at 150°С. The cream will rise very high — that’s ok!
6. Let the cheesecakes cool down completely and put them in the fridge for 8 hours
or overnight. Then carefully take the cakes out of the molds.
7. For the icing, melt 100g of the chocolate and 70g of the cream over a water
bath. Garnish the cheesecakes with the icing, shredded coconut, or grated
chocolate and berries.

Mini blueberry cheesecake baked in the microwave

Jodie Johnson / shutterstock

Ingredients for 6 servings:

 150g of semi-fat cottage cheese
 50g of cream cheese
 2 tablespoons of heavy sour cream
 4 tablespoons of sugar
 2 tablespoons of vanilla sugar
 150g of blueberries
 1 egg
 100g of shortbread cookies
 70g of butter
1. For the base, crumble the cookies and mix them together with the melted butter.
Put the pastry into small molds and microwave for 2 minutes at 700W. If you
don’t have a microwave, bake them in the oven for 8 to 10 minutes at 180°С.
2. Blend the cottage cheese, cream cheese, egg, sour cream, and sugar with
a mixer.
3. Carefully stir in the blueberries. Do not mash them.
4. When the base cools down, put the cream on it.
5. Put the molds in the microwave and bake for 2 minutes, then for 2 more minutes
at 700W. In the oven, bake the cakes for 10 to 15 minutes at 180°С.
6. Place the cheesecakes in the fridge for 1 or 2 hours. Then garnish them with the
fresh blueberries and serve.

Mini cottage cheese and strawberry cheesecake

Cesarz / shutterstock

 150g of cookies
 50g of butter
 9 tablespoons of sugar
 200ml of heavy cream
 100g of white chocolate
 500g of cottage cheese
 2 tablespoons of gelatin
 1 teaspoon of vanilla
 300g of strawberries
1. Crumble the cookies in a blender. Add the melted butter and 1 tablespoon
of sugar. Mix thoroughly and place the pastry in the molds, pressing. Let them
cool in the fridge.
2. Melt the white chocolate in 100ml of hot cream.
3. Pour warm water over the gelatin. Stir it until it melts completely, and add
it to the chocolate.
4. Blend the cottage cheese using a blender (to avoid lumps) and mix
in 5 tablespoons of sugar.
5. Whisk the rest of the cream well and add it to the cottage cheese. Combine the
cheese and chocolate mixtures and mix thoroughly to get a smooth cream.
Place the cream in the molds and put the cakes in the fridge.
6. Let’s make the strawberry topping. Sprinkle the berries with 3 tablespoons
of sugar. Bring it to a boil and simmer over a medium heat for 5 minutes. Melt
1 tablespoon of gelatin in warm water and add it to the strawberry syrup.
7. Garnish the cakes with the topping and let it cool in the fridge completely. Enjoy
your meal!

Mini Hawaiian cheesecake

 250g of flour
 1 cup of shelled walnuts or pecans
 3/4 cup of sugar
 1/2 cup of butter
 450g of cream cheese
 4 tablespoons of sugar
 4 tablespoons of milk
 2 eggs
 2 teaspoons of vanilla
 450g of candied pineapple
 1 cup of shredded coconut
1. Blend the nuts, flour, sugar, and melted butter in a blender until the nuts are
shredded into small crumbles.
2. Place the pastry into cake molds and bake for 15 minutes at 180°С. Take the
cakes out of the oven and let them cool down a bit.
3. Combine the cream cheese, sugar, milk, vanilla, and eggs in a bowl. Cut the
candied pineapple into small slices and add them to the cream. Mix
it thoroughly. Place the cream evenly in the molds (about 2 tablespoons for each
mold) .
4. Sprinkle each cake with the shredded coconut and bake for 15 to 20 minutes
at 180°С. Cool your dessert and enjoy!