We’ve been a bit quiet the last few weeks enjoying the school holidays and family time. And after two weeks of that we were happy to see the family back to school and work! We’ve been comparing diaries trying to plan our blog days and a few days to walk up a big hill (to try and balance the effects of the blog days!) and realised to our horror it’s less than nine weeks till Christmas! And once again we’re asking ourselves where has this year gone?
This weekend in New Zealand is Labour weekend when we “celebrate” the advent of the eight hour working day, but for most of us it’s a celebration of the beginning of warmer weather. Labour weekend in New Zealand also seems to be the date after which it’s socially acceptable to get out the sandals and shorts, swim in the sea and put away most of our winter woollies!
Last night we had the pleasure of attending a local school fundraiser featuring Nadia Lim and were thrilled to grab a few minutes of her time for a chat and photo. We both came away with a healthy dose of inspiration and a new cookbook!! Nadia is such an impressive young woman and has achieved so much since winning Master Chef in 2011. Her background in nutrition and dietetics means she really knows what she’s talking about.
Now for the sliders! These are a really easy option for parties and entertaining and a great way to use up the left over Christmas ham. It used to be that sliders were what you did when you wore the wrong heels in wet weather, but now we know them as a delicious small soft bun! It’s the slider bun and sauce that really makes these delicious – if you can’t get actual slider buns, most supermarkets in the bakery section have small white dinner rolls, which work just as well. You can also easily halve this recipe.
Ham and Cheese Sliders
24 white slider buns or dinner rolls
24 thick slices ham (approximately 400grams)
24 slices Swiss cheese
2/3 cup mayonnaise
Poppy seed sauce:
1 tablespoon poppyseeds
1 1/2 tablespoons dijon or other mild mustard
110 grams butter, melted
1 tablespoon finely chopped or grated onion
2 teaspoons Worcestershire sauce
Preheat your oven to 180 degrees. Cut the buns in half and spread each each side with a generous amount of mayonnaise. Place a slice of ham and another of cheese in the bun and place in an ovenproof dish. Mix all the poppy seed sauce ingredients together in a bowl and pour evenly over the buns (you don’t have to use all of the sauce). If you have time, let the buns sit for ten minutes so the butter sets slightly. Cover with foil and bake for 12-15 mins or until cheese is melted, then uncover and bake a further two minutes or until the tops are starting to brown and become crispy. Serve warm.
Note: Buns can be prepared the day before and kept in the fridge uncooked until needed.
Adapted from allrecipes.com