I do so love my computer.   Having a computer has added such a special dimension to my life.  I have met some really special people via this medium and been able to experience a lot of really wonderful things that I might not have had I not been the owner of a computer and the author of several blogs!   



I have always stored my photos on photobucket and pay a hefty price for the priviledge.   That is where I keep all of my food photos and normally it's worked very well for me . . . until a couple of days ago.  I literally have not been able to get the site to load for me, which is very frustrating for me as almost all of my food photos are on there, and I can't get at them!  Grrrrrr!!!!  I am really hoping and praying it is a temporary blip!   



Anyways, all of the recipes and reviews I have in my queue to post will have to wait until I can get access to my photos and I am really hoping that will be soon, or else I will be spitting feathers . . . and trust me, you do not want to see that!  It ain't pretty! 



Thankfully I had the wherewithall to upload a few photos to my google account the other day and so I can show you this fab recipe here today.  It's like a type of strata . . . a bread and egg pudding, sort of like a savory bread pudding. 



They make excellent use of stale bread and other bits.   The other day I decided to make it like a BLT sandwich and it worked out fabulous!  This was soooooo tasty. 



I simply made some sandwiches with some stale bread, filling them with crumbled bacon, grated cheddar, finely sliced leeks and some slices tomatoes . . . place them into a baking dish and then poured a savoury egg custard mix over top.   



It was so delicious and went down a real treat with a nice mixed salad with a French Vinaigrette.   Super duper  tasty!  I love that it was also quite thrifty and I made good use of a stale loaf of French bread, and a few other bits that needed using.  I love it when that happens! 




(You will need at least 14 slices)
1 pint of whole milk (2 cups)
salt and pepper to taste 






Butter a 10 inch glass pie dish.

Spread each slice of the bread thickly with butter on one side only. Mix together the sliced leeks, grated cheese and crumbled bacon.  Divide 3/4 of this mixture between half of the slices on the unbuttered sides.   Top each with two half moons of tomato. Place another slice of bread, buttered side up on top.  Cut in half and place into the pie dish cut side down, to fill the dish.  Sprinkle with the remainder of the cheese mixture.

Beat the eggs together with the mustard  and milk.  Season to taste with salt and pepper.  Pour over top of the sandwiches.  Allow to stand for half an hour before cooking so that it can absorb as much as possible.

Preheat the oven to 160*C/325*F/ gas mark 3.  Bake the pudding in the heated oven for about 45 minutes, until a knife inserted near the centre comes out clean.  Allow to stand for about 10 minutes before cutting into wedges to serve.   A salad goes nice with this. 

Here's hoping that photo bucket is working tomorrow!   



I am so excited to be able to tell you this morning that I have finally finished my fourth Cookbooklet.  Entitled Recipes to Keep it is a little goldmine of my all time favourite recipes, the ones that I turn to again and again, indeed my family favourites, gleaned from a lifetime of cooking for my family and loved ones.

40 pages containing over 40 new, never before posted recipes from my big blue binder that contain some of my all time favourites.  Recipes such as Cindy's Portuguese Gumdrop Cake ( a must for our Christmas larder each year for over 20 years!) , Runny Butter Tarts (a fail proof recipe I have been using for over 30 years for the best butter tarts you could want to eat), Onion Patties (who needs to go to all the faff of making onion rings when you can just drop them as simple patties!), The Best Ever Tomato and Meat Sauce, and a whole lot more.  Destined to become your family favourites too . . . in short, recipes to keep.

It's available now as a PDF Download, mailed right to your home, and at the same low price as all of my other cookbooklets.  You will find the link up there on underneath my header on the page called Cookbooklets!

Thanks for visiting and have a great day!

We have a couple of Missionary Elders coming for tea tonight and one of them doesn't like Vegetables.  I know!  I cannot imagine not like vegetables!  Anyways, I made a nice Macaroni and Cheese for supper, which I will serve with some Gammon and carrots (the only vegetable he will eat) and a salad.(which he won't eat, but I have to have salad!)



I had too much macaroni and cheese for the baking dish and so I decided to lend my hand to doing something tasty with the bit that didn't fit.  I know . . . I can't help it, the wheels in my culinary head are always turning.



I can't claim to have invented this . . . but it's new to me.  If you've already done this, I haven't stolen your recipe.  We are just great minds that think alike!  (What a fab idea to think that the world is filled with great minds thinking alike!)  They say there is nothing new under the sun, only new ways of doing things.   I expect that is true. 



I decided to create a Grilled Macaroni and Cheese Sandwich, and then I decided as I was gathering my goodies that it would taste even better with crisp pancetta between the layers. 



Each bite brings the taste of buttery toasted bread |(Garlicky if  you have used garlic mayo instead of butter), salty crisp pancetta and creamy peppery macaroni and cheese!  WOWSA!  This was FABULOUS!



I was too afraid to eat the whole thing.  My arteries were constricting just thinking about it so I tortured the Toddster with half of it.  He seemed to enjoy it as well.   Now I am pondering what else I can do to this to take it even further over the top. Any ideas???  (I think some rocket/arugula would be a nice addition.  Next time!!)




Fresh ground black pepper



Note:  If you really want to be hedonistic, you can brown them in the fat leftover from cooking the pancetta.  I'm not going to admit to this.  ;-) 

You can find a really good Mac & Cheese recipe here. 

 

I can remember being taught many years ago, I believe in Home Economics at school . . . how to make a good sandwich.  Or maybe I read it in a book, in any case I was just a young girl when I learned the following rules about sandwich making.



One -  always seal your bread, to the edge with butter, or marg, or something which is going to keep your bread from getting soggy from the filling.  Nobody wants a soggy sandwich, which is especially important when we are talking about fillings which are wet . . . like tomatoes or cucumbers . . . or in a sandwich which is going to have to sit overnight or longer.



Two -  Don't be stingy with your fillings.  There should be more filling than bread.   There is nothing worse than a sandwich that tastes like bread, but nothing else.  And spread it to the edges folks!  I have purchased far too many store sandwiches that have a pile of filling stuck in the middle and nothing on the outer edges, rendering the edges dry and inedible . . .  tasteless.



Three -  Air is your enemy.  If you aren't serving them right away, keep them well covered and chilled.  What I do is I dampen a white cloth with cold water and wring it almost dry and then I place it over the sandwiches and then cover with cling film making sure it's well sealed.  Or I place them back (uncut) into the empty breadbags and seal and put them in the fridge.



Four - Don't store different kinds of sandwiches together.  Nobody wants to eat an egg and cress sandwich which tastes like tuna or salmon, or vice versa. It just makes sense to me, but may not be something someone else has thought of.  I am a bit pedantic about this.



Five - Use the freshest, finest ingredients you can afford to use.  That can mean the difference between a sandwich and a . . . SANDWICH!



Having said all that I have one heck of a sandwich to share with you here today.  I think the BLT (Bacon Lettuce and Tomato) Sandwich has to be just about everyone's favourite sandwich.  That's pure diner food, and a popular choice when having lunch out.



This version here today is the absolute BEST BLT you will ever eat.  Seriously.  With a Basil Pesto Mayonnaise, crisp bacon, fresh ripe tomatoes, house dressing and lots of lively fresh rocket leaves . .  . and a sturdy baguette (I used an Olive Flute today) . . . this is a simple sandwich that is anything but simple. This is bound to become a firm favourite and much requested sandwich.

Trust me on this one.   Would I lie to YOU?  Never! 



Do try to use a good quality baguette and other ingredients for this sandwich.  It really makes the difference between a good sandwich and a GREAT sandwich!

Sift the flour and salt into a bowl.  Drip in the butter and rub it in until you have crumbs about the size of peas.  Pour in half of the water and stir with a fork until you have a dough that holds together.  If the dough still does not hold together add the remaining water a spoonful at a time until it does.  Turn out onto a lightly floured surface and knead for a couple minutes until it becomes smooth.   Roll out to fit into a 10 inch tart tin.  Prick the base with a fork and trim the edges.

Melt the butter in  a large saute pan.  Add the onions and saute until they begin to soften.   Add the bacon and salt.  Cook until golden brown.  Remove from the heat and set aside to cool.  

Preheat the oven to 170*C/350*F/ gas mark 4.  Whisk together the flour and milk until smooth.  Beat in the eggs, herbs and cheese.  Pour over the sauteed onions and mix together gently.   Pour this filling into the prepared pastry.  Bake in the preheated oven for 30 minutes.  Increase the oven temperature to 200*C/400*F/ gas mark 6. and bake for a further 5 to 10 minutes, or until the top is golden brown.  Cut into wedges to serve. 

Many thanks to Titan Travel for asking me to participate in June's Supper Club.   I've gotten to try something new and learn about a new place that I now want to visit!

 

I have a husband who declares he does not like Italian food . . . what he really means is he doesn't like pasta or pizza . . . I still haven't been able to convince him that Italians eat a lot more than pasta and pizza.



Me, on the other hand . . . I just adore pasta and pizza.   I treat myself to some every once in a while.  Today though I was able to make a pizza that satisfied my pizza hating husband's appetite, and in face he went back for seconds.



Yes, I do believe I have found a way to get the Toddster to like pizza.    You cover it with mashed potatoes, bacon, onions and cheese.

 

It's kind of like a pastie . . . sorta, but with the filling on the outside.  Well, there isn't cheese in a pastie technically . . . but why quibble about the details.

 

The important thing was he was eating it . . . AND enjoying it!   That was good enough for me!
You take your blessings where you find them.

 

*Potato Pizza*
Makes 8 servings
Printable Recipe

You CAN have both worlds and eat it.   The one way to get my pizza hating hubbie to love pizza.


One 12 inch unbaked pizza crust

For the Potatoes:
3 large potatoes, peeled and cubed
1/4 cup milk
1/2 tsp salt
3 TBS finely grated Parmesan cheese
1 clove of garlic, crushed
freshly ground black pepper

Topping:
1 pound of bacon lardons, or chopped pancetta
1 large onion, peeled and chopped
1 small red bell pepper, trimmed and chopped
6 ounces grated strong cheddar cheese (1 1/2 cups)
6 ounces grated mozzarella cheese (1 1/2 cups)
3 TBS finely grated Parmesan cheese

 

Put the potatoes into a saucepan and cover with lightly salted water.  Bring to the boil.  Boil until very tender, then drain well and mash together with the milk, salt, cheese, garlic and pepper to taste.  Set aside.

Place the bacon into a large skillet.  Cook until it is partially cooked.  Add the onion and peppers.  Cook, stirring occasionally until the bacon is crisp and the vegetables are tender.  Drain off any fat and set aside.

Preheat the oven to 180*C/350*F/ gas mark 4.   Spread your pizza crust out to a 12 inch circle on a lightly greased pan.  Prick all over the surface with a fork.   Bake for about 15 minutes or until beginning to brown.  Remove from the oven.  Increase the oven temperature to 190*C/375*F/gas mark 5.  Spread the mashed potatoes evenly over top of the partially baked crust.  Sprinkle with the bacon and vegetable mixture.  Combine the cheeses and sprinkle them over top of the vegetable mixture.   Bake for 20 minutes, or until well heated through and the crust is nicely browned and the cheese is melted.

Serve warm and cut into wedges.