Tips on defrosting Fria’s tin loaf
• Toast the bread in an ordinary toaster
• Microwave: 2 slices: 30 sec. (750W)
• Room temperature: in its packaging for at least 5 hours, slices on a dish for 50 min.
• Warm up the slices in an oven heated to 200°C for approx. 2 minutes

Tips on how to defrost Fria’s other bread
• Toast the bread in a toaster if it fits in. E.g. Tea cake, Buckwheat Square bread etc.
• Microwave: Follow the manufacturer’s instructions depending on how thick the bread is.
• Room temperature: in its packaging for at least 3 hours, individual slices on a tray for 50 min.
• Warm up individual slices in an oven heated to 150°C for approx. 3 minutes

Peel and slice the red onion and fry in the oil, add the remaining ingredients to the marmalade, allow to cool. Put a slice of buttered Dark Loaf at the bottom, add a lettuce leaf and the turkey breast and top with red onion marmalade. Cut some leek into rings. Garnish with the leek rings and roasted sunflower seeds. Making a double sandwich by putting a slice of Dark Loaf on top also works very well.

Heat the oven to 225°C under the grill or using only top heat. Finely chop the onions, cut the tomatoes and mushrooms into small pieces, fry everything in a frying pan with olive oil and season with salt and cayenne pepper. Allow to simmer at medium heat for approx. 10 minutes until the bulk of the liquid that has formed has disappeared. Toast 2 slices of White loaf golden brown in a toaster. Place the toasted slices of bread on a greased baking tray or on a tray with oven paper. Spread margarine on the slices of bread. Distribute the hot filling on the slices of bread. Add the slices of cheese. Grill the sandwiches in an oven heated to 225¾C for 10 minutes or until the cheese melts and you feel they are a good colour. Take the sandwiches out of the oven and serve garnished with fresh oregano.

Everyday luxury Sandwich, 2-4 portions.
A tasty, attractive  and somewhat time-consuming ”sandwich” that demonstrates that gluten free tin loaf can be used in the same way as ordinary bread.

Filling 1: Open a tin of tuna fish and place in a bowl. Mix in the finely chopped leek and the chilli sauce.
Blend the ingredients into a smooth ”mixture”.

Filling 2: Finely chop 2 hard-boiled eggs and put into a bowl. Peel and cut the prawns into smallish pieces and place in the bowl. Mix in the finely chopped dill and the mayonnaise. Blend thoroughly with a ladle and finally add 1-2 tbsp milk so that it binds together the filling into a smooth ”mixture”.

Horseradish cream: wisk the whipping cream until firm and add 1 tbsp grated horseradish or ready grated horseradish from a tube or jar and stir thoroughly.

Cut the slices of bread into nicely even squares. Place 4 slices Dark Loaf on a dish or a tray. Distribute filling 1 over the bread.

Add the next layer of tin loaf on top consisting of 4 slices of White Loaf and spread filling 2 on this layer. Add the final 4 slices of White Loaf as a top layer. Spread a thin layer of soft cheese on the sides and on the top of the sandwich torte in order to ensure that the garnish is well attached.

Garnish the sides with lettuce leaves and/ or cheese. Garnish the top with lettuce leaves, sliced egg, mayonnaise, prawns, tomato, cucumber, slices of lemon and dill.

Put a tablespoon of horseradish cream on each slice of ham, roll them together and garnish the top with them. Finish by positioning the grapes neatly.

Naturally you can garnish the sandwich torte as you wish, you are only limited by your imagination!