Sandwiches at Weddings

Having sandwiches at a wedding is not the norm for my culture. We’re a rice and coconut-milk-rich dishes kinda folk. Even our fellow countrymen of different races tend to pile on the rice rather than have sandwiches.

However, a few of my customers have requested sandwiches for their wedding and this has piqued the interest of my other clients. The prevalent question I’ve received lately is “How do I incorporate sandwiches in my wedding?”

Easy Peasy!

Firstly, the best way to serve them is in bite sizes and as Hors d’oeuvre. Hand them out during cocktail hour or while waiting for the event to start. For example, perhaps you could serve these to your guests while you get ready for your Nikah or between church and tea pouring ceremonies.

BLT Mini Sandwiches at a wedding via Style Me Pretty. Photo by Landon Jacob Productions.

Make sure you pick simple and light flavors as you wouldn’t want them to be too full for the main course.

Tomato finger sandwiches as appetizers via Style Me Pretty. Photo by Sean Money & Elizabeth Fay.

Next is to add them alongside the buffet table as a healthier or kid friendly option for your guests. Children prefer fuss free food that can be gobbled up quickly so that they can continue playing. Sandwiches, especially of the finger variety, would be ideal for them.

Sandwiches at the Buffet Table via Style Me Pretty. Photo by Ken Kienow.

Last but not least is to have them as main dish for your picnic/garden/park themed wedding. One of my favorite bloggers, Danni of Oh Hello Friend had her nuptials at a beautiful park where she and her husband had their first date. There were mats laid on the grass, vintage furniture arranged perfectly and the sun cast warm rays throughout the day. The guests were treated with individually wrapped sandwiches right before the ceremony.

Pictures via Oh Hello Friend Blog. Photos by Christian Cruz & Hope Feathers.

Something out of the box but very meaningful for the couple at the same time. Perhaps you could try it! A picnic reception is easy on the pocket and a great way to be closer to your guests.

Hope these three suggestions have given you inspiration to add sandwiches to your wedding.

Any other ways to incorporate sandwiches to a wedding?

Amateur Baked Eggs part 2 & 3

I decided to venture into baked eggs territory once more this past week. This time I used cream instead of milk and the concoction came out beautifully!

Part 2: I substituted the cured meat with some sauteed oyster mushrooms. I just added some salt and black pepper to taste. They were wonderful and gave a nice ‘meaty’ texture that carnivores would miss in other vegetarian dishes. Le bf has conjured up a new recipe for sauteed mushrooms so I will try his suggestion the next time.



Part 3: In addition to the beef salami I used during Part 1, I also chopped up some bbq chicken to go into the ramekins. This lent some sweet notes to the baked eggs giving the taste a little more depth than if I were to use salamis solely. Although I loved it, the boy prefered if the taste was singular and he would probably appreciate it more If I had separated the two meat ingredients. Well, to each his own I say. :)



I can’t wait to try out some other flavor combinations. What kind of ingredients do you usually use? Or what would you like to have in your baked eggs?

Fudgy Brownies with Peanut Butter Chips

There are days where you refuse to get out of bed. There are days where even opening your eyes to greet the day becomes such an arduous task you miss your aim at the snooze button.

But today was not that day for me. No sirree. Why?

Because I wanted to BAKE BROWNIES.

Of course, there’s nothing better in this world than to eat dessert for breakfast. Or for any meal for that matter. Or maybe that’s just me. :B

Anyway, clutching the recipe I scribbled down from Cook Like Your Grandmother, I put myself to work in the kitchen. Easy, basic recipes are the best. My philosophy in the kitchen is: the less complicated the process, the better. Therefore, it only took me a couple of ingredients and less than an hour to whip up this heavenly treat.

I switched the cocoa powder to melted dark chocolate and the chocolate chips to peanut butter chips. Unfortunately, there weren’t that many chips as a certain someone almost devoured the whole bag. Hmph.

Here’s the end result:

Amateur baked eggs

Afer scouring the kitchen for ages, I finally found my long-lost ramekins. This only meant ONE thing. I was going to have to dive in head first into unfamiliar territory. Baked eggs.

I’ve seen these delectable savoury treats make its rounds on my favorite blogs. This one for example. Even my friends were in on the action. They sounded so simple, yet so scrumptious. I knew I had to give it a try.

So yesterday, while clinging to the basic recipe my friend Chloe directed me to, I concocted my own version of baked eggs with what I had on hand. This was the result:

I whipped it up in about half an hour, including baking time. I just sautéed garlic, slices of beef salami, shredded leftover chicken and a dash of full cream milk on low heat. Then I poured everything in a ramekin, cracked the egg over it and added some salt and Italian herbs. It came out like custard and was a dream. Although I do believe I’m only supposed to spoon in one tablespoon of cream. :)

I can’t wait to add in mushrooms and spinach. Perhaps add some grated cheese as well. The variations are endless.

What do you like to put in your baked eggs? Any tips for amateurs like me?

I <3 Macarons!

If it isn’t obvious enough for you, I have this huuuuge fascination with Macarons.

[ via Bakerella and from Tartelette who makes AMAZING macarons! Read more about the process of making Macarons at Bakerella’s website! :)]

Not to be confused with Macaroons which are those coconut cookies, these beauties are French in origin. Luscious creams are sandwiched between crispy meringue-like shells that break into heaven-like sweetness at the first bite. They come in a variety of flavours and in a myriad of colours. I sigh in ecstacy whenever I see them and immediately whip out the wallet to purchase them.

[image via Chocolatesuze who loves Macarons too. Pictured are Adriano Zumbos’s lip-smacking creations]

Oh how I long for some of my own. These babies are reknowed for their difficulty in constructing. Unless you follow all the instructions down to minute details, you will most probably fail on the first few attempts. And unless of course you’re miraculously gifted at baking then kudos to you. However, I do wish I could attempt them one day. And I know just what might push me to do it:

It’s SO cute and it gives out handy tips as well as a step-by-step guide with pictures for the uninitiated. I’m sure it would be a great buy for those who are interested. :)