APPLE SANDWICH

1-inch cookie cutter (round or other shape), wodden toothpicks (to keep the sandwich together in a lunch box)

- 1 large unpeeled apple, any variety

- 1 teaspoon freshly squeezed lemon juice (optional; keeps the apple from turning brown)

- 2 tablespoons nut or seed butter (such as peanut butter, almond butter, or sunflower butter)

- 2 teaspoons raisins (optional)

1. Turn the apple on its side and slice of the top inch of the apple and discard (or eat what's around the stem!). 

2. Carefully make four (or more, depending on the size of your apple) 1/2- or 3/4-inch-thick slices that will become the "bread" of the sandwiches. Stop about an inch before the bottom. Either eat or discard the very bottom piece of apple. 

3. Lay the slices flat on a cutting board and use the small cookie cutter to cut the core out of the middle. Alternatively, core it with a paring knife, but it won't be nearly as pretty. 

4. To prevent the apples from turning brown, mix the lemon juice with 1/4 cup water in a small bowl and douse the apple slices in the lemon mixture. (I've also found that some varieties of apples, such as Honeycrisp and Gala, don't brown nearly as quickly as the common Red Delicious variety so that's what I usually buy instead of using lemon juice). 

5. Spread 1 tablespoon of nut or seed butter on top of 2 apple slices. Evenly distribute the raisins on top of the nut or seed butter (if using) and top with another apple slice. Secure with 2 wooden toothpicks (not plastic, because they can break off in the apple) if you anticipate that the sandwich will get tossed around in the lunch box, but instruct your little ones to take toothpicks out before taking a bite!

Lisa's tip:

One time when I wanted to make apple sandwiches at my parents' place without a small cookie cutter, I figured out that the small round top from their milk carton was the perfect substitute!

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 Days of Real Food, 2014