In anticipation of the big move this Thursday (and by big move, I mean bus trip/walk with one bag, rather than road-trip with Mum & Tom over 1,000+km) and my return to a kitchen, I’m setting up one of the two sections the blog needed – a proper recipe section. I plan to add to this about once a week, so that I can build a seasonal archive of recipes and food stories.

Once I’m more settled, I plan to get my Mum to scan a few Donna favourites from my much missed mag library in Australia, but I also have a few favourites around and about to add…

V x


Quick cuban sandwich

I made this while I was in NZ for Dad and Rose – a favourite for lunch, with lots and lots of red wine vinegar if you’re making it for me, please.

It’s from an old delicious. magazine (March 2005,) which is now all online at Taste, a huge recipe database worth checking out.

Ingredients (serves 4)

  • 4 crusty bread rolls, split
  • 125g thinly sliced leg ham
  • 125g thickly sliced roast turkey
  • 100g sliced Jarlsberg cheese
  • 3 pickled cucumbers (preferably marinated with garlic), thinly sliced
  • 1 vine-ripened tomato, thinly sliced
  • Tomato and red onion salad, to serve

Cuban dressing

  • 2 tsp finely chopped fresh parsley
  • 1 tsp finely chopped fresh oregano
  • 1 small garlic clove, crushed
  • 2 tbs red wine vinegar
  • 2 tbs olive oil


  1. To make the Cuban dressing, combine all the ingredients in a screwtop jar and shake to combine.
  2. Spread 1 tablespoon of dressing on the bottom half of each roll. Divide leg ham, turkey, cheese, pickles and tomato among rolls, then cover with the top halves.
  3. Toast sandwiches in a sandwich press. Alternatively, place in a hot oiledfrypan over medium-low heat, cover and cook for 5-10 minutes or until cheese melts, turning once and pressing firmly with an egg slice to compress.
  4. Serve the toasted sandwiches with a tomato and red onion salad dressed with extra red wine vinegar and some good olive oil.

Recipe by Nancy Duran

July 2018
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