Toasted Sandwich w/ Rocket Salad

A simple and fuss-free meal is always the best meal. 

That's an essential motto for any uni student, I think.

But simple doesn't have to be; bland, tasteless, boring etc. No way, take the effort to delve into the deep recesses of your fridge/pantry/cupboard and whip up something extra special, for yourself! Because why not.

This is just a very simple baked beans and cheddar cheese toasted sandwich and a complimenting rocket, baby bell pepper, sesame, fetta salad with a drizzle of a mango and chilli dressing. The second half of the sandwich couldn't be there for reasons too graphic and traumatic to recount- but just imagine it there in spirit. Although, I don't know about you but I'm not complaining for sure. ;)

I hope this awakened your inner Masterchef xoxo

MLVD

Dezerts @ Brighton le Sands

Situated at 373 Bay Street, the main strip of Brighton le Sands lies a reputable cafe with a name that would strike curiosity within those few that appreciate the art of word play in this day and age. Yes DeZerts got my attention not only as a means of completing my quest for air-conditioning on this particularly hot day.

Nothing particularly "hipster" about this joint but with its clean and simple interior and (unfortunately inactive) chocolate fountain I was more than willing to return to the mainstream. But truthfully they have a wonderful menu for lunch including their extensive choices of crepes, waffles and ice-cream- that and your usual cafe essentials like the $18 Fresh tuna quinoa salad w/ roast pumpkin, olives, feta, and lemon vinaigrette that Mimi ordered. I ordered an $18 Turkey, grilled chicken, mushroom and cheese crepe- which I must warn you, is extremely cheesy (like pooling on your plate, cheesy) and very filling. I would say you could share this between two, that is to say the proportions are generous.


I was very excited at the plentiful refreshments menu with its healthy green and freshly squeezed classic juices. I opted for a $7 iced-coffee and Mimi a $7 Green juice. Most drinks come in rustic milk bottles and mason jars if you were wondering.























Also its vegan friendly so these members of society may for once enjoy an equally satisfying experience! (Shout out to my vegan friends- "Keep doing you!" xoxo)

Overall the dining experience was nice and the staff were very friendly, although it was pricey ($$)- it helps to keep in mind that it is in an exclusive location- the food was wholesome and delicious. Definitely worth a try and if you ordered crepes- I recommend a brisk walk down to the beach and a subsequent fitness regime for a minimum of 2 weeks.

MLVD

Vegetarian Cous Cous Summer Salad

This is such a simple, fresh and healthy idea for lunch especially if your on the go. It takes about 10 mins (depending on your culinary chef skillz) and the best thing about it, is that it stores really well- that is you can take it along to school, uni or work and it will still be crispy to bite and not so soggy.

Warning: this salad has mango in it. Yes, Mango! At first I was always skeptical about fruit in salad (of course with the exception of tomatoe, cucumber and what have you...) but the sweetness of the fruit compliments the tang of tomates and the overall texture of the Cous Cous and lettuce.

Ok enough dawdling here's the recipe:

For a single serve you'll need:

- A handful of cherry tomatoes, quartered

- About two table spoons of cous cous grain

- Half a cup of diced mango

- A few lettuce leaves roughly chopped

- Three table spoons of beansssssss

- Two table spoons of corn

- Quarter of a red onion, diced

- A lil' bit of pasley, roughly chopped

- drizzle of olive oil

**optional: cashews, mint, balsamic vinegar, tuna, chicken

1. Prepare cous cous grain according to the box or packet. Usually the ratio of cous cous to hot water is 1:1.5 (you can add broth powder here for added taste). I use a mug and chuck everything inside and place an inverted plate on it. Set aside for later.

2.  Put everything else into a bowl, mix thoroughly

3. The cous cous should be softer by now- if not you can put it in the microwave at high for max 15 secs. Give the cous cous a good mix in the mug and tip it into the bowl, mixing again.

4. I definitely recommend crushing some cashews for a bit of crunch and the mint and balsamic is optional, as is tuna and chicken for my meat appreciating folk out there.

  

5. Take a pic and insta it with the hashtag #thesydneysideup for me to seeeeeee!

6. Now you may eat it!


I hope you enjoy it, it's not very original but it's delish- which counts the most I think. Also let me know how fast you can make this in the comments below!

MLVD