Great Recipe on a Student Budget

My name is Senuri :) I’ve been at living at UniLodge Victoria University for about 2.5 years now. I moved to Melbourne from Sri Lanka in 2018 to study Bachelor of Psychological at Victoria University. I'm in my third year of study now and I think it’s safe to say I enjoy it quite a bit.

I realised my creativity can often be seen on a plate of food and so, I present to you rainbow sandwiches. A rather popular dish back home in Sri Lanka, especially at kids parties and as the backdrop of casual tea parties. I am sure many Sri Lankan 90's kids can relate, we grew up with tables laden with these little babies and many other “short eats". Here in Melbourne, so far away from home, there was no better way to feel close to my family than making a plate full of Sri Lankan delicacies, whose recipes were passed down from mothers, housewives and chefs who wanted to blend cocktail food with the unique tastes of Sri Lanka. It is also one way my mom managed to get my sister and I to have vegetables. Although I am pretty sure, being brown, she must have fed me curry as soon as I could have anything other than milk. I may not be exceptional in making Sri Lankan “short eats” but these little ones were a joy to eat. 

*Ingredients are an approximation only. Please make sure to taste as you go. Makes about 8 mini triangles*

Ingredients:

• 250g Carrots
• About 2 Lettuce Leaves (optional)
• 70g Spinach (double if not using lettuce)
• 2 Beetroot
• Butter (as needed)
• Salt (to taste) and Pepper (optional)
• Mustard (optional) (can use cream cheese as well depending on how you want it to taste)
• Bread (4 slices per sandwich)

Directions:

• Boil/steam carrots and beetroots in separate pots to avoid carrots turning red. Make sure they are soft enough to mash up. It will be easier to boil the beetroots when it's cut in half (don’t peel before boiling. The outer layer will come off easily once it’s all softened up).
• Finely chop up lettuce (if using) and spinach. You can pop it in a food processor to save time. Once it is all finely chopped add a little bit of butter salt and either mustard or cream cheese and mix it well until it forms a paste.
• After the carrots and beetroots have become soft, mash them up in separate bowls and repeat above step.
• Make sure to adjust salt accordingly to taste.
• Take one slice of bread and butter one side and add one filling. Top with another slice of bread and repeat until it all three layers of filling have been used, with a slice of bread between each layer. Cut the sandwich diagonally into 4, forming 4 mini triangles.
• Repeat using the leftover filling.

Tips:

• The beetroots may give an earthy taste so feel free to mix up whatever seasoning you prefer.
• You can swap the vegetables however you want but keep in mind if the vegetables are watery it may be difficult to get a paste-like consistency
• You can pair the rainbow sandwiches with egg sandwiches (boiled eggs mashed up and mixed with cheese, salt, pepper and maybe some chilli), other little snacks like empanadas, pan rolls and cutlets for a pretty little tea party.